Prime Health Life

Kale Caesar Salad (with Parmesan Roasted Chickpeas)

Instructions
1. Preheat oven to 375F. Line a large baking sheet with parchment paper. Set aside.
2. Drain and rinse chickpeas. Pat chickpeas with paper towels to dry and remove any loose skins (the drier the chickpeas are before cooking the crispy they will be after cooking).
3. In a large bowl toss chickpeas with oil, garlic powder, lemon zest and salt & pepper.
4. Arrange in a single layer on baking sheet and bake until crisp and light brown ( approx. 45-50 mins) tossing halfway through cooking. Remove from oven and sprinkle with Parmesan cheese.
5. While chickpeas are roasting prepare dressing by combining all dressing ingredients in a medium bowl and thoroughly mixing. You may need to add a small amount of water to thin dressing to desired consistency. Refrigerate dressing until ready to serve.
6. De-stem the kale and tear or chop into bite size pieces. Place the kale, olive oil and lemon juice and a pinch of salt into a large mixing bowl. "Massage" the kale ( with your fingertips) for approx. 3-5 mins. This process helps to tenderize the kale, making it softer and sweeter. Set kale aside.
7. When ready to serve salad, combine kale , Romaine lettuce, Parmesan cheese and desired amount of dressing. Plate greens and top with crispy Parmesan chickpeas.

Source: simplehealthykitchen

Broccoli Cashew Stir-Fry

Ingredients:
1 small yellow onion
3-4 cloves garlic
1 large head broccoli (10 oz. florets, about 4 cups)
1 Tbsp. freshly grated ginger (about a 1 inch piece)
1 cup roasted cashews*
2-3 Tbsp. tamari (or soy sauce)
Sesame seeds for topping

For serving (optional):
Brown rice, quinoa, noodles, etc.

Instructions:
Begin cooking your rice or quinoa if using. (Or do this ahead of time so it’s ready to go.)

Meanwhile, thinly slice onion.

In a large skillet over medium-high heat, sauté onion for 8-10 minutes. (I use about 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)

Meanwhile, mince garlic and grate ginger. (I use a microplane grater for ginger.) Cut broccoli into florets.

When onion is translucent, add garlic, ginger, and broccoli. Stir.

Add 1/4 cup water (or vegetable broth), cover, and let broccoli steam for 5 minutes, stirring occasionally. (Important: keep an eye on it and add more water/broth as needed to keep the pan from drying out.)

Add cashews and tamari. (Start with 2 Tbsp. tamari and add more as desired.)
Stir well and heat another 2-3 minutes or until broccoli is desired tenderness.

Serve sprinkled with sesame seeds over a warm bed of rice or quinoa.

Notes
*Cashews: I don’t recommend raw cashews for this recipe. (I use organic dry roasted/salted.) Roasted adds another beautiful layer of flavor I highly recommend.

Garlic + ginger: I love these flavors, so I usually add a little more than what’s noted. Feel free to do the same if you’re similar.

Veggies: The recipe is cashew-heavy, but you could easily reduce them and include other additions. Mushrooms, zucchini, snow peas, bok choy, carrots, bell pepper, tofu, green onions, etc.
For gluten-free: Use tamari.

Source: thegardengrazer

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Egg Potato Boats

INGREDIENTS
8-10 large potatoes
1 tablespoon garlic oil
1 bell pepper, diced (not green if needing low FODMAP)
1/4 cup chopped green onion, about 1 bunch
1/2 teaspoon salt
9 oz paleo breakfast sausage
8 large eggs

INSTRUCTIONS
- Preheat the oven to 375° and line a sheet tray with parchment paper. Wash the potatoes and poke them a couple times with a fork. Rub with a little avocado oil and place them on the sheet tray. Bake until tender, about 50-60 minutes. Let cool 10-15 minutes until cool enough to handle.
- Cut the top off the potato and scoop out the inside leaving just a little potato lining the skin. Place them in a 13x9 pan.
- While the potatoes are baking, make the filling. Add the garlic oil to a large skillet. Over medium heat, cook the pepper, green onion and salt until tender, about 5-7 minutes.
- Add the sausage and cook another 5 minutes. Mine was cooked so I was just warming it up. If it's raw then make sure it's cooked through.
- Crack the eggs into a large bowl and scramble. Add in the pepper and sausage mixture. Divide evenly between all the potatoes and cook 40 minutes or until eggs are set.

Source: realfoodwithjessica