Even my oven is glowing with the idea of Roasted Veggies for supper! It’s finally cool enough to cook that. Season with SPG and bake at 410 degrees for 35 minutes.
Another glorious Good Food Real Result supper tonight. I’m so pleased I jumped at the opportunity to learn to cook from all food groups and to have my body feel this satiated with the perfect amounts of nutrients enhanced with vibrant flavour, all the time while shedding excess fat.
It’s amazingly brilliant! I love Epicure’s founder & her vision more with every meal!
This is a huge fluffy omelet (like eating clouds), red peppers pan fried with the new (and still secret) CC, a bed of spinach with grilled Yellow Squash seasoned with — (secret) and drizzled with Pesto Balsamic Vinaigrette!
Tonight’s supper is a Good Food Real Result spicy chicken salad.
A bed of spinach – no surprise since I’m addicted!
A handful of corn – my fav starch!
Slivered zucchini from my garden – the ceramic slicer is perfect!
Spicy Tomato Salsa – a lg handful of cherry tomatoes, diced + juice of 1/4 lime + splash of apple cider vinegar for a touch of sweet + Pico salsa + Sriracha (1/4 tsp?) + a fistful of chopped cilantro.
A handful of leftover chicken, 2 spoonfuls of feta cheese & 1/4 cup of Greek yogurt (to balance the spicy heat)
Season with Salt & Pepper.
Here’s my attempt to use up more of my Urban Harvest bin of produce before the other one comes tomorrow!!
- Coconut Oil
- 1 lg Shallot, minced
- 1 big bunch Broccoli
- 1 Med Zucchini, cubed
- Epicure’s Vegetable Seasoning
Toss minced shallot into wok with Coconut oil and start cooking. Chop off your Broccoli Stems, peel off hard outside and add to wok. Cook about 1 minute. Meanwhile cut head into florets and add into your wok. Cube your Zucchini, toss into your wok. Season with Vegetable Seasoning, cook to desired crunch. Add Salt and Pepper to taste.
I’ve never made 1 Lasagna ever. Why eat once if you can eat twice from the same prep time? I always make 2 and pop one info the freezer.
- 2 lbs Ground Beef
- 6 cups of your fav tomato sauce (I used 1 28oz can each diced tomato & crushed tomato, 4 tbsp Rustico Mix)
- 3 cups Cottage Cheese
- 1 egg
- 3 Tbsp Epicure’s Pesto Seasoning
- Mozza Cheese, shredded
- 3-4 Smallish Zucchini (they have less seeds), peeled and sliced per below
Noodles – Cut your Zucchini using your Epicure Slicer as per below
Layer 1 Cook & crumble your ground beef, add your tomato sauce
Layer 2 Put your cottage cheese in a colander and drain off excess moisture. Combine with egg and pesto mix.
- Put 1 cup Meat Sauce in bottom of each 8×12 or 9×13 pan.
- Add Double Layer of Noodles. The noodles are so thin you’ll need to double if you want some substance to them.
- Add Mozza Cheese layer
- Add another cup of Meat Sauce
- Another layer of noodles
- Add 1.5 cup layer of Cottage Cheese.
- More noodles
- Add last cup of Meat Sauce
- Top with more Mozza
Bake in 350 oven one hour.