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Submitted by Amanda Conti, Board Certified Holistic Health Coach (AADP)
Servings: 2 (as snack) Prep Time: 5 Cook Time: 30
I highly recommend doubling a batch of Roasted Chickpeas, the bowl will be empty in 10 minutes! This is a one of the simplest snack recipes - four ingredients and it starts with a can of chickpeas pulled from your pantry. You can use any spice blend.
Preheat oven to 400F.
Drain the can of garbanzo beans in a strainer and rinse with water for a few seconds to clean off the beans. Shake and tap the strainer to rid of excess water. Lay paper towel on a baking sheet, and spread the beans over. Use another paper towel to gently press and absorb the water on the beans. Roll the beans around with the paper towel to also remove the thin skin from any of the beans. Discard the skins and the paper towels.
Drizzle the olive oil over the beans and use your hands or a spatula to toss around and coat. Roast for 30-40 minutes until the beans are a deep golden brown and crunchy. Make sure that the beans do not burn.
Season with salt and spice blend.
In a large dutch oven, over medium heat, sauté onions and garlic, in olive oil, until soft. Add ground meat of choice and turkey sausage (remember to take sausage out of casings so it will crumble when it cooks) and cook thoroughly. Once meat is cooked, pour in enough chicken broth to just cover the meat. Add the kale and pile all the way to top of pot. Put cover on and simmer until kale has wilted down. Once wilted, add beans, tomatoes and remaining chicken broth. If you like it "soupier" you can always add more broth. Heat through and then cover and let simmer for about an hour. Serve with a sprinkle of Parmesan and some crusty bread.
Preheat oven to 300 degrees.
Wash and dry kale.
Remove stems from kale. You can easily do this by holding the stem end and ripping the leaves off of the stem. Then rip leaves into chip sized pieces and put on baking sheet. They will shrink a bit when cooking so you don't want to rip them too small.
Next you drizzle your olive oil over your pile of kale and massage the oil into the leaves. You'll see the leaves get nice and shiny. Lay out in a single layer, taking care not to overlap. Sprinkle with sea salt and pop into the oven for about 10-20 minutes. Make sure to keep a close eye during the second half of cooking time as they can burn easily.
Watch this tasty and healthy snack disappear before your eyes.
Submitted by Lyn H., Castle Rock Adventist Hospital Surgery Tech
Mix the following ingredients:
Cook Sirloin Beef after 2+ hours of marinating:
In a medium skillet over high heat, brown the beef in 4 T. Vegetable oil, stirring often and reducing the heat to medium if necessary. Cook until the juice is almost gone. Set aside to cool.
1. Cut the bottom part of the lettuce, separate the leaves, rinse and let water drain to dry. Set aside.
2. Slice the sirloin beef thin and marinade for at least 2 hours with:
3. Cut the cucumber and carrots into thin long strips, or shred them. Chop the cilantro, mint and peanut (optional). Set aside.
4. Prepare the sauce and cook the beef as outlined below.
Combine all ingredients according to your own tastes, roll up in lettuce, and enjoy!
Submitted by Aimee Kramer, Castle Rock Holistic Health Coach
1. Place the quinoa and two cups of water in a covered pot. Bring to boil and then simmer for 20 minutes or until quinoa is tender.
2. Preheat oven to 350 degrees. Mix all ingredients (except pizza sauce) together in a medium bowl. Spray mini muffin tin with non-stick spray; fill each up with mixture, pressing down gently to compact. Also can spoon on a cookie sheet. Bake for 15-20 minutes. Allow to cool then serve with pizza sauce for dipping.
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