Green Soup

INGREDIENTS:

• 1 tablespoon olive oil
• 2 cloves of garlic, chopped
• 2 tablespoons diced onion
• 1 inch of fresh ginger, peeled and chopped
• 4 cups fresh broccoli, cut up
• 1/2 pound of fresh spinach leaves
• 3 parsnips, peeled, cored, chopped
• 2 ribs of celery, trimmed, chopped
• A handful of fresh parsley, roughly chopped
• Vegetable stock (low sodium as needed)
• Sea salt and ground pepper, to taste

DIRECTIONS:

1. Add olive oil to a dutch oven or soup pot.
2. Cook onion and garlic until transluscent.
3. Add remaining ingredients and bring to a boil.
4. Bring to a simmer and cover until vegetables are soft.
5. Add additional stock as needed to reach desired consistency.
6. Puree with a hand mixer or carefully in a blender (allow soup to cool before blending).

Warm Shredded Brussels Sprouts Salad

INGREDIENTS:

• Shredded Brussels sprouts
• 2 teaspoons olive oil
• Splash of vegetable stock
• pinch of salt
• fresh black pepper to taste
• fresh lemon juice
• 1 tablespoon Pecorino Romano cheese
• 1 tablespoon toasted pine nuts
• 1 tablespoon raisins

DIRECTIONS:

1. Sauté shredded Brussels sprouts in olive oil until slightly browned.
2. Add splash of low-sodium vegetable stock to deglaze pan.
3. Take off heat and add a pinch of kosher salt, fresh black pepper, squeeze of fresh lemon juice and 1 tablespoon grated Pecorino Romano cheese. Toss well.
4. Top with pine nuts and raisins.

Spaghetti Squash and Kale Quiche

Serves: 6

INGREDIENTS:

• 2 cups cooked spaghetti squash
• 2 egg whites
• 1 cup chopped kale
• 2 tablespoons parmesan cheese
• salt, pepper and garlic powder to taste

DIRECTIONS:

1. Preheat oven to 350˚F.
2. Combine all ingredients in a bowl.
3. Spray a non-stick muffin tin with organic cooking spray.
4. Pour mixture evenly into muffin tins (makes 6).
5. Bake for 20-25 minutes until set. Enjoy!