Travel Trim University: Vegetable Challenge Recipes

vegetable challenge

RECIPES

28 veggies \ 28 new recipes

red bell pepper

EASY ROASTED PEPPERS RECIPE & IMAGE FROM ALLRECIPES.COM

INGREDIENTS

DIRECTIONS

• 6 bell peppers

Preheat the oven to 500 degrees F (260 degrees C).

Cut the peppers into quarters. Remove the seeds and the membranes.

Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.

TIP: aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

VEGGIE CHALLENGE

yellow squash

SAUTEED YELLOW SQUASH RECIPE & IMAGE FROM FOOD.COM

INGREDIENTS

DIRECTIONS

• 6 medium summer squash, sliced

Melt butter in large skillet. Add onion and cook just till tender.

• 1⁄4 cup butter • 1 medium onion, sliced thinly or diced • salt & pepper

Add yellow squash and continue cooking over medium heat, stirring until squash begins to soften.

Cover and continue cooking over low heat until nice and tender (usually about 20-25 minutes).

TIP: add zucchini or other veggies to add even more flavor to this dish!

VEGGIE CHALLENGE

spinach

APPLE SPINACH SALAD RECIPE & IMAGE FROM GIMMESOMEOVEN.COM

INGREDIENTS

DIRECTIONS

• 10 ounces baby spinach

Add spinach, apples, red onion, walnuts, dried cranberries, and half of the goat cheese to a large bowl. Drizzle with the vinaigrette, and toss to combine.

Serve immediately, garnished with the remaining goat cheese.

• 2 large apples, cored and thinly-sliced (I used 1 gala apple, 1 granny smith apple, but any will do) • half a small red onion, peeled and thinly-sliced • 1 cup walnut halves, toasted (or pecans) • 2/3 cup dried cranberries • 5 ounces goat cheese, crumbled (or feta cheese, or blue cheese)

VEGGIE CHALLENGE

TIP: top with vinegar and oil or your favorite sugar free salad dressing!

purple cabbage

HEALTHY CABBAGE SLAW RECIPE & IMAGE FROM BODYECOLOGY.COM

INGREDIENTS

DIRECTIONS

• 16 cups red cabbage, shredded, parboiled, chilled

Mix all ingredients in a large bowl and toss thoroughly.

• 4 cups carrots, sliced • 1 cup green onion, chopped • 2 tablespoons garlic cloves, minced

This makes a picnic-worthy quantity, but if your crowd is small, you can easily halve the recipe. And while this recipe should be wellbalanced, you can always adjust the ingredient amounts if you find it too acidic.

• 3 cups raw, organic apple cider vinegar • 1 cup organic, unfiltered olive oil • Celtic sea salt to taste

VEGGIE CHALLENGE

TIP: be sure your apple cider vinegar is labeled “with the mother.”

orange bell pepper

HEALTHY NACHO BOATS RECIPE & IMAGE FROM SKINNYMS.COM

INGREDIENTS

DIRECTIONS

• 1 pound lean ground turkey

Remove seeds, core, and membrane from bell peppers then slice each one into 6 verticle pieces where they dip down. Set sliced bell peppers aside.

• 1 teaspoons chili powder • 1 teaspoon cumin • 1/2 teaspoon black pepper • 1/4 teaspoon kosher or sea salt

Cook ground turkey over medium-high heat, breaking up as it cooks.

Cook until the turkey loses it’s pink color and is cooked through. Drain off any fat.

• 3/4 cup salsa, no sugar added

Preheat oven to 375 degrees.

• 1 cup grated cheddar cheese, reduced-fat

Combine cooked turkey with spices and salsa. Evenly distribute mixture into the bell pepper boats, top with cheese. Bake on a parchment lined baking sheet for 10 minutes or until cheese is melted and peppers are hot.

• 3 bell peppers

Remove from the oven and add additional toppings, If desired.

Optional ingredients: sliced Jalepeno peppers, diced avocado, fat-free Greek yogurt or sour cream, or sliced green onions.

VEGGIE CHALLENGE

white onion

VIDALIA ONION SIDE DISH RECIPE & IMAGE FROM MYRECIPES.COM

INGREDIENTS

DIRECTIONS

• 2 medium onions

Peel onions, and cut a thin slice from bottom and top of each one.

Scoop out a 1-inch-deep hole from the top of each onion. Place onions, top sides up, in a 2-qt. microwave-safe dish with a lid. Add 1 beef bouillon cube and 1/2 Tbsp. butter to shallow hole in each onion; cover with lid.

• 1 beef bouillon cube • 1/2 tablespoon butter

Microwave, covered, at HIGH for 8 to 10 minutes or until onion is tender. Garnish each serving with fresh parsley sprig and pepper, if desired.

TIP: be sure to use a microwave-safe lid only; plastic wrap will melt.

VEGGIE CHALLENGE

broccoli

CRACK BROCCOLI RECIPE & IMAGE FROM ABEAUTIFULPLATE.COM

INGREDIENTS

DIRECTIONS

• 1 and ½ pounds broccoli crowns (roughly 2 heads)

Preheat the oven to 475 degrees Fahrenheit.

Line a sheet pan with parchment paper. Trim any dry, tough ends of the broccoli crowns, leaving roughly 2-inches of stalk attached. Slice the broccoli into ½-inch-thick steaks, starting in the center of each broccoli crown and working out to the edges, reserving any small or medium florets that fall off for roasting. Slice any large remaining florets in half lengthwise.

In a large bowl, whisk together the olive oil, pressed garlic, and red pepper flakes. Add the broccoli steaks and toss gently until evenly coated. Arrange the broccoli, cut-side down, on the lined sheet pan, setting them apart slightly. Sprinkle with salt.

Roast the broccoli for 10 to 12 minutes. Remove the pan from the oven, flip the broccoli, and sprinkle the almond slices evenly across the sheet pan. Roast for an additional 8 to 10 minutes, or until the broccoli is evenly caramelized and fork tender, and the almond slices are toasted and golden.

Transfer the broccoli to a platter, toss gently with the lemon juice and top with the grated pecorino cheese. Garnish with fresh lemon zest.

Serve hot or at room temperature (it also tastes great cold). Leftovers can be stored in an airtight container in the fridge for up to 2 days.

• ¼ cup extra virgin olive oil • 4 garlic cloves, pressed • large pinch of dried red pepper flakes • ½ teaspoon kosher salt • 3 tablespoons raw, sliced almonds (with or without skin) • 2 teaspoons freshly squeezed lemon juice • 2 – 3 tablespoons freshly grated aged pecorino cheese • zest of half a lemon

VEGGIE CHALLENGE

tomato

ROASTED TOMATO SAUCE RECIPE & IMAGE FROM FOODIECRUSH.COM

INGREDIENTS

DIRECTIONS

• 5-6 pounds medium or small tomatoes, stems removed

Preheat the oven to 250 degrees F.

• 1 medium head of garlic, peeled (you can chop the garlic if you want but can keep cloves whole if you’d like) • ⅓ cup extra virgin olive oil • ½ cup fresh basil leaves • kosher salt and freshly ground black pepper

Place the tomatoes on large baking sheet with a raised 1-inch lip. Add the garlic cloves and drizzle with extra virgin olive oil. Use your fingers to mix well to coat. Top with torn basil leaves and season with kosher salt and freshly ground black pepper.

Bake for 4 hours or until tomatoes are soft and bursting.

Allow to cool then pour into a blender in batches. Pulse 2-3 times then blend for 1 minute or until desired chunkiness. Pour into quart jars or pour into freezer bags to freeze flat.

TIP: will keep in the fridge for 1 week or in the freezer for 4 months.

VEGGIE CHALLENGE

yellow bell pepper

baked eggs in

STUFFED PEPPERS RECIPE & IMAGE FROM FOODIECRUSH.COM

INGREDIENTS

DIRECTIONS

• 3 sweet bell peppers, red, orange or yellow, halved and deseeded.

• 2 tablespoons butter • 1 tablespoon olive oil • 2 cloves garlic, diced • ½ cup onion, chopped • 1 pound butternut squash, peeled, seeded and cut into a large dice, about 2 cups • 1 teaspoon dried thyme leaves • Kosher salt • ¼ cup brandy • ½ cup Ricotta cheese • ¼ cup crumbled Feta cheese • 6 eggs • 2 cups prepared marinara sauce • Freshly ground black pepper

Preheat oven to 400 F°.

VEGGIE CHALLENGE

Place peppers, cut side up, in shallow microwave safe bowl or dish. Add ⅓ cup water to bowl. Sprinkle peppers with kosher salt and cover. Microwave on high for 5 minutes. Remove and set aside.

Heat large skillet over medium high heat and melt butter and oil. Add garlic and cook for 1 minute, stirring after 30 seconds. Add onion and sauté for 2-3 minutes, stirring occasionally. Add butternut squash, thyme leaves and kosher salt and cook for another 5 minutes. Remove from heat. Add brandy.

Return to heat and cook for 4-5 more minutes until squash has softened and is easily pierced with a fork. Keep warm and add Ricotta and Feta cheese.

Taste and season with more salt.

Pour marinara sauce in bottom of 9 x 12 inch baking dish. Place peppers cut side up and spoon ½ to ¾ cup of butternut squash mixture into each pepper, creating a hollow for egg. Bake peppers and squash mixture for 10 minutes or until warmed through. Remove from oven.

Carefully break egg into small ramekin or measuring cup and slowly pour into each pepper taking care not to overflow egg. Repeat until each pepper is filled.

Season with freshly ground black pepper and bake peppers for 10-12 minutes or until whites of eggs are set. Serve each pepper with marinara sauce and extra feta cheese if desired.

zucchini

parmesan tomato

ZUCCHINI BAKE RECIPE & IMAGE FROM NUTRITIONISTREVIEWS.COM

INGREDIENTS

DIRECTIONS

• 2 medium zucchini, sliced

Preheat oven to 375 degrees.

• 2 medium yellow squash, sliced • 5 medium tomatoes, sliced • 1/2 cup quality parmesan cheese, shredded

In a baking dish, arrange zucchini, yellow squash and tomatoes in an alternating pattern (as seen in the photos).

Top with cheese and spices. Place into oven and bake for 25-30 minutes or until squash is soft.

• 1/2 teaspoon black pepper • 3/4 teaspoon garlic powder • 3/4 teaspoon onion powder • 1/2 teaspoon Italian spices

VEGGIE CHALLENGE

TIP: if you only have zucchini or summer squash, you can just use one of them.

eggplant

BABA GANOUSH RECIPE & IMAGE FROM INSPIREDTASTE.NET

INGREDIENTS

DIRECTIONS

• 2 medium eggplants (about 2 pounds or 900 grams)

Adjust an oven rack to the middle position and turn broiler on (high heat). Line a baking sheet with aluminum foil.

• 1/4 cup (60 ml) tahini • 1/4 cup (60 ml) lemon juice • 2 to 3 garlic cloves, finely minced (see note) • 1/4 teaspoon ground cumin • 1/2 teaspoon kosher salt • 2 tablespoons chopped fresh parsley leaves • 1 tablespoon olive oil, optional

Place eggplants onto the baking sheet and prick in several places using a fork. This helps steam escape while the eggplants roast. Broil eggplants 2 minutes on all sides. The skin will darken a little and begin to smell smoky, adding lots of flavor to the dip.

Turn broiler off, but do not remove eggplants from the oven. Heat oven to 375 degrees F, and then roast eggplants until very soft; 25 to 30 minutes. Cool 10 to 15 minutes until easily handled.

Meanwhile, combine tahini, lemon juice, garlic, cumin and the salt in a medium bowl. Set aside so the flavors meld.

Split the roasted eggplants, drain excess liquid, scrape out the flesh and add to the tahini mixture. (Discard excess liquid and skins). Mash eggplant into tahini mixture with a fork until somewhat smooth with some texture remaining. Cool to room temperature then stir in parsley and drizzle the top with olive oil. Store in an airtight container and refrigerate up to 5 days.

VEGGIE CHALLENGE

sweet potato

SWEET POTATO TOAST RECIPE & IMAGE FROM THEDISHONHEALTHY.COM

INGREDIENTS

DIRECTIONS

• 1 large sweet potato

Preheat your oven to 375 F and line a baking sheet with parchment paper.

Over a cutting board, slice your sweet potato in half (vertically) and then slice each half lengthwise once or twice more depending on how thick the potato is.

Add your oil while on the cutting board and make sure you brush it on both sides.

Bake them for about 30-35 mins, but always check them at the 20 minute mark. Flip at 20 minute check.

In a bowl, mash the avocado with the fork and season with lemon, sea salt and black pepper.

While the potatoes bake, boil some water and throw in your eggs. It takes me about 5 minutes for a soft-boiled egg and 7 plus minutes if you want a hard-boiled one.

If you want your potato slices extra crispy: finish them off in your toaster in a low setting. Layer them off with guac, and then some egg slices. Finish it off by sprinkling sesame seeds for a little crunch and chili powder for soft, subtle heat and flavor. Enjoy!

• 1 tbsp of your choice extra virgin olive oil, coconut oil, OR avocado oil • sea salt and black pepper to taste • 1/4 tsp of crushed dry oregano or rosemary (optional) • 2 hard or soft boiled eggs • 1 large avocado • a squeeze of fresh lemon juice • 1/2 tbsp sesame seeds • pinch of chili powder (optional) VEGGIE CHALLENGE

garlic

roasted

GARLIC VINNAIGRETTE RECIPE & IMAGE FROM FATGIRLTRAPPEDINASKINNYBODY.COM

INGREDIENTS

DIRECTIONS

• 2 heads of garlic, roasted and peeled • 1/4 cup apple cider vinegar

Cut the pointy top off of the garlic. Brush them with olive oil and roast them in a pan in the oven at 400 degrees for about 25 minutes, until it is starting to turn golden brown and soft. Remove from the oven, allow to cool. Once the garlic is cool, peel the skin off. Discard the skins, save the garlic.

• 2 tbsp lemon juice

Skin peels off really easily after they are roasted.

• 1/2 cup extra virgin olive oil

• 1/2 tsp kosher salt • 1 tsp black pepper • 1 tbsp honey

Add all the ingredients to the food processor and process until smooth. Refrigerate until ready to serve.

If some of the skin gets processed with the rest of the dressing, no big deal, it won’t change the flavor.

TIP: the salad dressing can be vegan if you sub the honey for agave. and it is dairy free, with no substitutions.

VEGGIE CHALLENGE

kale

sea salt and garlic

KALE CHIPS RECIPE & IMAGE FROM THEBUSYBAKER.CA

INGREDIENTS

DIRECTIONS

• 1 medium-sized bunch of kale washed and dried very well

Preheat your oven to 300 degrees Fahrenheit.

Wash and dry one bunch of kale, making sure the leaves are completely dry. If there’s any moisture left on the leaves you’ll end up with soggy kale chips.

Rip the leaves off the stems and away from the chewy veins of the kale and into chip-sized pieces.

Arrange the pieces of kale on an unlined baking sheet.

Drizzle the olive oil as evenly over the kale as possible. Using your hands, gently massage the oil into the kale leaves, making sure to massage the oil well into all the folds and onto the entire surface of each of the kale leaves. At first it may not seem that 2 teaspoons of oil will be enough but adding more oil will only add too much moisture. If you find you need a tiny bit more oil, add it one drop at a time.

Once you’ve finished massaging the kale, sprinkle a pinch or two of sea salt and a pinch of garlic powder over the kale and add the pan to your preheated oven.

Bake for 10 minutes. Rotate the pan, flipping any pieces that are starting to look crispy and bake for another 10-15 minutes, watching the pan closely for the last 7-8 minutes to prevent over browning.

Remove the pan from the oven and leave the kale chips on the pan for 3-5 minutes before serving to they can crisp up even more!

• 2 tsp olive oil • a pinch or two of salt • a pinch of garlic powder

VEGGIE CHALLENGE

radish

ROASTED RADISHES RECIPE & IMAGE FROM SPOONFORKBACON.COM

INGREDIENTS

DIRECTIONS

• 2 bunches radishes, cleaned, trimmed and cut in half lengthwise

Preheat oven to 375°F.

• 2 1/2 tablespoons extra virgin olive oil • 1/2 lemon, juiced • salt and pepper to taste

Place all ingredients into a large mixing bowl and toss together.

Season with salt and pepper.

Spread radishes onto a baking sheet and roast for 20 to 25 minutes or until radishes have crisped and browned around the edges and have become almost fork tender.

Lightly adjust seasonings and finish with lemon zest, if desired. Serve.

TIP: save the greens and add them to your salads VEGGIE CHALLENGE

spaghetti squash

spaghetti squash

CHOW MEIN RECIPE & IMAGE FROM LITTLEBITSOF.COM

INGREDIENTS

DIRECTIONS

• 1 large spaghetti squash • 1/4 cup COCONUT AMINOS (or tamari if not paleo) • 3 cloves garlic, minced • 1 tablespoon COCONUT SUGAR • 2 teaspoons freshly grated ginger • 1/4 teaspoon white pepper (or black pepper!)

• 2 tablespoons OLIVE OIL • 1 onion, diced • 3 stalks celery, sliced diagonally • 2 cups cole slaw mix (shredded cabbage and carrots)

Cut a spaghetti squash in half length wise and scoop out seeds. Lay skin side up in a 13 x 9 pyrex and pour 1/2 inch of water in the bottom of the pan.

Bake at 400 degrees for 30-40 minutes, until flesh is very tender. Once done, scoop out flesh with a fork so it breaks apart into strings, set aside.

VEGGIE CHALLENGE

In a small bowl, whisk together coconut aminos, garlic, coconut sugar, ginger and white pepper; set aside.

Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute.

Stir in spaghetti squash and sauce mixture until well combined, about 2 minutes.

Serve immediately.

cucumber

cilantro-lime

CUCUMBER SALAD RECIPE & IMAGE FROM THEFOODCHARLATAN.COM

INGREDIENTS

DIRECTIONS

• 1 jalapeno, seeded and finely diced

Dice the jalapeno and garlic and add to a medium-sized bowl.

• 2 cloves garlic, finely minced • 3 tablespoons fresh lime juice • 1/4 teaspoon crushed red pepper • ½ teaspoon salt, or to taste • black pepper to taste • 3 tablespoons olive oil • 2 cucumbers, very finely sliced (see photos) • 4 tablespoons minced cilantro, to taste

VEGGIE CHALLENGE

Add 3 tablespoons of fresh lime juice, crushed red pepper, salt, and pepper. Use a whisk to incorporate the 3 tablespoons olive oil. Set aside.

Finely slice the cucumbers. Use a mandolin if you have it, but a very sharp knife will do the trick. (See photos below.) Add the cucumbers to the dressing and stir together.

Finely mince the cilantro and add it to the bowl. Stir to combine. You can either let it sit in the fridge to marinate for a couple hours, or serve immediately.

TIP: Make sure that you let the salad sit on the counter for a little while before serving if it’s been in the fridge; the olive oil solidifies slightly when it’s cold.

red onion

PICKLED RED ONIONS RECIPE & IMAGE FROM TAKETWOTAPAS.COM

INGREDIENTS

DIRECTIONS

• 1 red onion sliced thin

Heat the vinegar just to boiling, or in the microwave for 1 min.

• 1 cup distilled white vinegar • 1 tablespoon salt • 1 tablespoon sugar • 1 clove of garlic peeled • 1 teaspoon peppercorns , to taste

Add salt and sugar, stir to dissolve.

Place red onions and other spices in the jar.

Add hot mixture to the jar, cover and leave to cool to room temperature.

Once cool, cover tightly and refrigerate for up to 2 weeks.

TIP: keep a jar in your fridge to use in salads, with tacos, on sandwiches and hot dogs….etc

VEGGIE CHALLENGE

carrots

turmeric

ROASTED CARROTS RECIPE & IMAGE FROM THEMEDITERRANEANDISH.COM

INGREDIENTS

DIRECTIONS

• 3 lb whole carrots, peeled

Preheat the oven to 400 degrees F.

• Extra Virigin Olive Oil • 1 tsp ground turmeric • 1 tsp ground cinnamon • 1/2 tsp ground coriander • Salt and pepper

Arrange the peeled carrots in a single layer on a large lightly-oiled baking sheet.

Add 2-3 tbsp olive oil. Add the spices, salt and pepper, and minced garlic. Toss to combine.

• 1/2 lime, juice of

Bake in the 400 degrees F heated-oven for 40-45 minutes or until the carrots are fork-tender and caramelized or browned in some parts.

• Fresh dill or parsley for garnish

Remove from the oven. Arrange on a serving platter and add the lime juice and fresh dill or parsley for garnish. Enjoy!

• 3 garlic cloves, minced

VEGGIE CHALLENGE

potato

potato & chorizo

BREAKFAST HASH RECIPE & IMAGE FROM JAMIEOLIVER.COM

INGREDIENTS

DIRECTIONS

• 1 large onion

Preheat the oven to 180ºC/gas 4.

• 1 clove of garlic

Peel and finely chop the onion and garlic, chop the chorizo, dice up the cooked potato and pick and finely chop the parsley.

• 120 g quality chorizo • 2-3 cooked potatoes • 1/2 bunch of fresh flat-leaf parsley • olive oil • 2 large free-range eggs

Gently fry the onion and garlic in a little oil in an ovenproof pan until the onion is soft. Add the chorizo and fry for 2 to 3 minutes.

Add the potatoes and cook for 5 minutes more, then crack the eggs on top.

Transfer the pan to the preheated oven and bake for 8 minutes, or until the egg white is set but the yolk is still runny.

Sprinkle with sea salt, black pepper and the parsley, to serve.

note: dairy free & gluten free

VEGGIE CHALLENGE

brussels sprouts

perfectly roasted with bacon

BRUSSELS SPROUTS RECIPE & IMAGE FROM PALEOGRUBS.COM

INGREDIENTS

DIRECTIONS

• 4 pieces bacon

Preheat the oven to 400 degrees F. Place the bacon in a cast iron skillet and cook until crisp. Set aside on a paper towel-lined plate and crumble into pieces. Leave one tablespoon of bacon grease in the pan and dispose of the rest.

• 1 lb. Brussels sprouts, stemmed and halved • 1 large shallot, diced • Salt and freshly ground pepper

VEGGIE CHALLENGE

Place the Brussels sprouts and shallot into the skillet and toss to coat.

Sprinkle with pepper and a generous helping of salt. Transfer to the oven to roast for 10 minutes and then stir. Roast for an additional 1015 minutes, or until the sprouts are golden brown. Stir the crumbled bacon into the pan and serve immediately.

chicory

carrot and dill

CHICORY COLESLAW RECIPE & IMAGE FROM DELICIOUSMAGAZINE.CO/UK

INGREDIENTS

DIRECTIONS

• 3 thinly sliced red chicory

In a large bowl mix together the chicory, shredded red cabbage and sliced apples. Add the grated carrots, chopped dill and parsley.

• ½ shredded red cabbage • 2 granny smith apples, halved, cored and finely sliced

In a large measuring jug mix together the Greek yogurt, garlic, mayonnaise, lime juice and zest and the salt and pepper.

• 2 grated carrots,

Stir the yogurt mixture into the sliced vegetables and season to taste.

• Large bunch of chopped fresh dill • Small bunch of chopped fresh parsley • 400g Greek yogurt, • 1 crushed garlic clove • 100g good quality mayonnaise • Juice and zest of 2 limes

VEGGIE CHALLENGE

TIP: this coleslaw is best served on the day but will keep for up to 12 hours, covered, in the fridge. stir through the dill and parsley just before serving.

butternut squash

butternut squash

FRITTERS

RECIPE & IMAGE FROM JUSTATASTE.COM

INGREDIENTS

DIRECTIONS

• 5 cups shredded butternut squash, lightly packed (See Note) • 2/3 cup flour (try almond or coconut for gluten-free) • 2 large eggs, lightly beaten • 1 1/2 Tbsp minced fresh sage

In a large bowl, combine the shredded butternut squash, flour, eggs, minced sage, 1/4 teaspoon salt and 1/8 teaspoon pepper to the bowl, stirring until the mixture is combined. Line a plate with paper towels.

Liberally coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat. Once the oil is hot, scoop 3-tablespoon mounds of the mixture into the pan, pressing them lightly into rounds and spacing them at least 2 inches apart. Cook the fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown and cooked throughout. Transfer the fritters to the paper towel-lined plate and immediately sprinkle them with salt. Repeat the scooping and cooking process with the remaining mixture.

TIP: Butternut squash can be peeled and then shredded on either the large hole of a box grater or, to save time, in a food processor.

VEGGIE CHALLENGE

swiss chard

with butternut squash

ROASTED SWISS CHARD RECIPE & IMAGE FROM AFAMILYFEAST.COM

INGREDIENTS

DIRECTIONS

• 3 cups butternut squash, large cubes

Preheat oven to 375 degrees.

• 4 tablespoons extra virgin olive oil • 1 – 2 large shallots quartered, about 1 cup • 4 large cloves of garlic, skinned and left whole • 1 ½ teaspoons seasoned salt • 2 teaspoons chopped fresh rosemary • 1 large head Swiss chard, stems 1 inch diced and leaves roughly chopped • ¼ cup toasted pine nuts • 1 teaspoon chopped fresh sage • ½ cup dried cranberries • ¼ cup crumbled goat cheese VEGGIE CHALLENGE

Peel and seed the squash and cut into large bite size chucks. Coat with 2 tablespoons of olive oil, 1 teaspoon of the seasoned salt, and the rosemary and place on a sheet pan. Roast for 30 to 45 minutes until tender and caramelized. Turn squash half way through.

Coat shallots, peeled whole garlic and the remaining ½ teaspoon of seasoned salt with 1 tablespoon of olive oil and place on another sheet pan. Roast for 20-30 minutes turning half way through. (Note: The squash and the garlic can be roasted at the same time.)

When about 10 minutes remain until the roasted vegetables are caramelized, heat a large skillet over medium high heat and sauté chopped Swiss chard stems in the remaining tablespoon of olive oil.

After 3 minutes, toss in the chopped chard leaves and chopped sage and cook for another 1-2 minutes, turning the chard as it cooks with a pair of tongs. Do not over cook.

Add in roasted vegetables, toasted pine nuts and cranberries. Toss over heat to incorporate ingredients for one more minute.

Remove from heat and add in crumbled goat cheese. Serve immediately.

beets

ROASTED BEETS RECIPE & IMAGE FROM HAPPYHEALTHYMAMA.COM

INGREDIENTS

DIRECTIONS

• 2 1/2 pounds beets, peeled and diced

Preheat the oven to 400 degrees.

• 2 tablespoons coconut oil, melted • 1/2 teaspoon coarse salt

Spread your diced beets onto a rimmed baking sheet. Drizzle with coconut oil and toss to evenly coat all the beets. Add the salt and toss again to coat with the salt.

Roast in the preheated oven 35-45 minutes, until the beets are soft, slightly caramelized, and starting to get crispy.

Cook them shorter for soft and not crispy, longer if you like the crispy edges. Be careful not to burn, them, though. Enjoy!

VEGGIE CHALLENGE

pumpkin

SAVORY PUMPKIN SOUP RECIPE & IMAGE FROM EXSLOTH.COM

INGREDIENTS

DIRECTIONS

• 2 tsp olive oil

Add olive oil, shallots and garlic to a medium sized saucepan over medium heat.

• 1 shallot, diced (about 1 tbsp) • 2 tsp minced garlic • 1½ cups pumpkin puree* • 1 cup vegetable stock • ⅔ cup non-dairy milk** • 1 tbsp ground cumin • 1 tsp chili powder • salt and pepper to taste

Sautee the veggies for 2 - 3 minutes or until softened. Stir in remaining ingredients and allow to simmer.

Optional: Blend soup using an immersion blender or regular blender to get rid of any chunks of garlic and shallots then pour mixture back into pot.

Thin out the soup with more stock or milk if desired. I like my soup on the thicker side so this may be necessary.

Allow to simmer for another 5 minutes, taste and adjust seasonings as necessary (I added a little more cumin).

VEGGIE CHALLENGE

jicama

JICAMA BREAKFAST SKILLET RECIPE & IMAGE FROM GOODIEGODMOTHER.COM

INGREDIENTS

DIRECTIONS

• 1 lb loose breakfast sausage*

Over medium heat, brown your sausage in the skillet, stirring frequently to break up large chunks. This takes about 5-7 minutes.

Use a slotted spoon to remove the sausage from the skillet. If your choice of protein was particularly lean, add a tablespoon or so of fat of your choice (oil, butter, etc, all work).

• 5 cups jicama cubed, 600 g, about 1 large grapefruit sized jicama • 1/2 cup bell pepper chopped, 70 g • 1/2 cup onion diced, 50 g • 1/3 cup broth or water • 5 eggs • salt and pepper to taste

Preheat your oven to 350 F. Place your jicama in the skillet and cook 3-4 minutes, stirring occasionally. Add the broth and cook 5-7 minutes to help the jicama soften. Once the broth has evaporated, add the bell pepper and onion, then cook for 3-5 more minutes until the onions become translucent.

Return the sausage to the skillet and stir to incorporate. Make 5 wells evenly spaced throughout the skillet and crack one egg into each well.

Bake the skillet 15-18 minutes until the eggs are just set. Serve warm.

VEGGIE CHALLENGE

green beans

garlic roasted

GREEN BEANS & MUSHROOMS RECIPE & IMAGE FROM KATEMOVINGFORWARD.COM

INGREDIENTS

DIRECTIONS

• 2 cups sliced fresh mushrooms

Preheat oven to 400.

• 2 cups fresh green beans

Wash and slice mushrooms and green beans.

• ¼ cup olive oil

Combine oil, garlic, salt and pepper in a separate bowl.

• 2 teaspoons minced garlic

Pour over the mushrooms and green beans and gently stir until vegetables are thoroughly coated.

• 1 teaspoon freshly ground sea salt • 1 teaspoon freshly ground pepper

VEGGIE CHALLENGE

Place on baking sheet and bake for 20-25 minutes. Serve warm.