Overnight Greens with Meaty Goodness

 

Turnip greens are the top, leafy green part of the turnip plant. They are a member of the cabbage family, along with collards and kale, and offer an amazing array of vitamins and minerals.

Want healthier hair and super skin? Eat more turnip greens! Packed with calcium, vitamins A and C, and iron, turnip greens provide a number of health benefits. Having turnip greens as a regular side dish for dinner can help promote better digestion, higher quality sleep and mood, and improved bone health.

Standing over a pot all day waiting for greens to cook. Stirring them every 30 minutes to keep them from burning. Here is a better way to have yummy, tender greens while you sleep.

• A 6 qt crockpot or slow cooker -would work in any size just adjust the amounts to fit what you have.
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• A bag of fresh greens (collard, turnip...) that have been triple washed, pre-cut greens. I get these at our local grocery store -you can use fresh greens picked straight from the garden but these bagged greens are the easy way.

• I purchase the 16 oz bag (7cups) and still have a few cups left in the bag I did not use. I just toss these in the freezer for next time. They freeze well, you can buy the larger bag and place in freezer until you are ready to use. This way you always have some greens ready to cook. 

• 1 cup of water

• 1 pork steak or pork loin. About 3/4 - 1 lb of meat -of course you can tailor this amount of meat to what you like. Sometimes I double the meat for a meaty meal.  The amount you put in will not affect the cooked greens. 

Fill the crock pot about 3/4 full of the greens, 1 cup of water and top with a pork steak. Cover and cook on high for about an hour or two. The greens will reduce greatly allowing you to fill it again to the top with more greens. Cover and reduce to low cook overnight. In the morning I turn the greens to warm and stir to break up the meat, which should be very tender. Don't forget to remove the bone from the pork steak! Salt to taste. Keeping in pot on warm allows you and your family to "graze" on a warm meal throught out the day.  

Roasted Sweet Potatoes and Brussels Sprouts

http://thefoodcharlatan.com

1 pound Brussels sprouts, trimmed
1 large sweet potato (1 pound)
 2 cloves garlic, smashed
1/3 cup olive oil
1 teaspoon cumin
1/4 or 1/2 teaspoon garlic salt
1 teaspoon salt pepper to taste
1 tablespoon red wine vinegar
fresh thyme, to garnish

Instructions
1. Preheat your oven to 400 degrees F.
2. Trim your Brussels by cutting off the little brown end. If there are any yellow leaves, pull them off. Cut any large ones in half. Add to a large bowl.
3. Peel your sweet potato and chop into 1­2 inch pieces. Add to the large bowl.
4. Smash 2 cloves of garlic and add it to the bowl.
5. Pour 1/3 cup olive oil over the vegetables.
6. Add cumin, garlic salt, salt, and pepper to taste. Stir to coat.
7. (Line a large sheet pan with foil if you want super easy cleanup)
8. Drizzle a little olive oil onto the sheet pan and rub it all over the pan (or foil) with your hand. Or you could spray it really well with nonstick spray.
9. Pour the veggies onto the pan.
10. Roast at 400 for about 40­45 minutes. The veggies are done when they are brown and a fork slides into them easily.
11. Place the veggies in a serving bowl and toss with 1­2 tablespoons red wine vinegar to taste.

Garnish with fresh thyme if you want. Eat hot!

Notes The garlic is there to add flavor, not necessarily to be eaten, although I do think it's quite tasty. If you want to reheat these, take them out of the oven and let cool. (Skip adding the red wine vinegar.) Store in a tupperware in the fridge for up to 2 days. When you are ready to eat, spread the veggies on a greased pan and roast at 400 for about 5­10 minutes until you can hear them sizzling and they are hot. Remove from the oven, add a little red wine vinegar, and serve! http://thefoodcharlatan.com/2015/11/23/roasted­sweet­potatoes­and­brussels­sprout

6-Ingredient Mediterranean Salad

http://skinnyms.com/6-ingredient-mediterranean-salad-recipe/

Ingredients

• 2 avocados, peeled and sliced
• 12 cherry tomatoes, halved
• 2 medium cucumbers, diced
• 1 large tomato, sliced
• 1/4 cup Extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice

Directions

In a serving bowl, combine all vegetables. In a small bowl whisk together the extra-virgin olive oil and lemon juice, drizzle over salad ingredients and gently toss to combine. Season with salt and pepper to taste.

Enjoy!

Cucumber Tomato Avocado Salad

http://natashaskitchen.com/2015/06/01/cucumber-tomato-avocado-salad/


1 lb Roma tomatoes
1 English cucumber
1/2 medium red onion, sliced
2 avocados, diced
2 Tbsp extra virgin olive oil or sunflower oil
Juice of 1 medium lemon (about 2 Tbsp)
1/4 cup (1/2 bunch) cilantro, chopped*
1 tsp sea salt or 3/4 tsp table salt
1/8 tsp black pepper

1. Place chopped tomatoes, sliced cucumber, sliced red onion, diced avocado, and chopped cilantro into a large salad bowl.
2. Drizzle with 2 Tbsp olive oil and 2 Tbsp lemon juice. Toss gently to combine. Just before serving, toss with 1 tsp sea salt and ⅛ tsp black pepper.

Roasted Sweet Potatoes and Brussels Sprouts

http://thefoodcharlatan.com/2015/11/23/roasted-sweet-potatoes-and-brussels-sprouts-recipe/

• 1 pound Brussels sprouts, trimmed
• 1 large sweet potato (1 pound)
• 2 cloves garlic, smashed
• 1/3 cup olive oil
• 1 teaspoon cumin
• 1/4 or 1/2 teaspoon garlic salt
• 1 teaspoon salt
• pepper to taste
• 1 tablespoon red wine vinegar
• fresh thyme, to garnish

1. Preheat your oven to 400 degrees F.
2. Trim your Brussels by cutting off the little brown end. If there are any yellow leaves, pull them off. Cut any large ones in half. Add to a large bowl.
3. Peel your sweet potato and chop into 1-2 inch pieces. Add to the large bowl.
4. Smash 2 cloves of garlic and add it to the bowl.
5. Pour 1/3 cup olive oil over the vegetables.
6. Add cumin, garlic salt, salt, and pepper to taste. Stir to coat.
7. (Line a large sheet pan with foil if you want super easy cleanup)
8. Drizzle a little olive oil onto the sheet pan and rub it all over the pan (or foil) with your hand. Or you could spray it really well with nonstick spray.
9. Pour the veggies onto the pan.
10. Roast at 400 for about 40-45 minutes. The veggies are done when they are brown and a fork slides into them easily.
11. Place the veggies in a serving bowl and toss with 1-2 tablespoons red wine vinegar to taste. Garnish with fresh thyme if you want. Eat hot!

Watermelon Salsa

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http://www.bhg.com/recipe/watermelon-salsa/

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• 3
  cups chopped watermelon
• 1/2
  cup chopped green onions
• 1
  lime, zested and juiced

Directions

1. In a bowl stir together watermelon, onions, lime peel, and juice. Season to taste. Cover and chill for up to 4 hours. Drain before serving.

Nutrition Facts (Watermelon Salsa)

Per serving: 
• 13 kcal cal., 
• 0 g fat
 
• (0 g sat. fat, 
• 0 g polyunsaturated fat, 
• 0 g monounsatured fat), 
• 0 mg chol., 
• 1 mgsodium, 
• 3 g carb., 
• 0 g fiber, 
• 3 g sugar, 
• 0 g pro.
 
• Percent Daily Values are based on a 2,000 calorie diet

Triple Ruby Relish

http://www.bhg.com/recipe/triple-ruby-relish/

• 16
  ounces strawberries, hulled and chopped
• 1/2
  cup chopped watermelon
• 6
  radishes, cut into strips
• 3
  tablespoons white balsamic vinegar
• 1
  tablespoons snipped fresh mint

Directions

1. In a large bowl combine strawberries, watermelon, and radishes. Add vinegar. Let stand 10 minutes. Drain. Toss with mint. Store any remaining relish in the refrigerator for up to 2 days.

Nutrition Facts (Triple Ruby Relish)

Per serving: 
• 22 kcal cal., 
• 0 g fat
 
• (0 g sat. fat, 
• 0 g polyunsaturated fat, 
• 0 g monounsatured fat), 
• 0 mg chol., 
• 1 mgsodium, 
• 5 g carb., 
• 1 g fiber, 
• 4 g sugar, 
• 0 g pro.
 
• Percent Daily Values are based on a 2,000 calorie diet

Spicy Watermelon Salsa

http://www.bhg.com/recipe/pork-tacos-with-watermelon-salsa/

• 1 1/2
  cups chopped seeded watermelon

• 1
  fresh banana or Anaheim peppers, finely chopped*

• 1/4
  cup snipped fresh cilantro

Chop and mix...REady. 

Cleanse and Detox Superfood Salad

http://skinnyms.com/cleanse-and-detox-superfood-salad/

Ingredients

• 5 cups baby spinach
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• 1 cup fresh blueberries
• 2 carrots, thinly sliced
• 12 raw almonds, sliced (heartweed:cashews or sunflower -organic)
• 2 dates (pitted and diced)
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon freshly squeezed lemon juice

Directions

In a large bowl toss together all of the ingredients. Whisk together oil and lemon juice in a small bowl. Pour dressing over salad and toss to combine.

dehydrated Bell Pepper Candy

http://skinnyms.com/bell-pepper-candy/

Bell Pepper Candy

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It actually takes more calories to consume these candies than they add to your caloric intake, making them a zero calorie food. Read more about Zero Calorie Foods.

Yields: 6 | Serving Size: 5 strips | Calories: 12 | Total Fat: 0 g | Saturated Fat: 0 g | Trans Fat: 0 g | Previous Points: 0 | Points Plus: 0 | Cholesterol: 0 | Carbohydrates: 3 g | Sodium: 4 mg | Dietary Fiber: 0 g | Sugars: 2 g | Protein: 0 g |

Ingredients

• 2 red bell peppers, remove seeds, core and membrane
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• 1 tablespoon pure maple syrup (less to taste)

Directions

Rinse peppers and pat dry with a paper towel.

Slice bell peppers into 1/2" strips, add to a mixing bowl, drizzle with maple syrup and toss to coat all sides. Cover bowl and refrigerate for 1 to 2 hours.

Place pepper strips on dehydrator shelves without touching. Turn dehydrator to 125 F, and dehydrate approximately 24 hours or until bell peppers are crispy and brittle. Some strips may get crispy earlier than others, remove as they crisp.

Allow to cool completely and place in an ziplock bag until ready to munch.

VEGETABLE NUGGET

http://www.sweetashoney.co.nz/vegetable-nuggets/

Ingredients

• 3 cup + 1/2 cup of grated raw cauliflower/broccoli -I used 430 g raw cauliflower, florets + 180 g raw broccoli florets
• 1 small brown onion, peeled, diced
• 4 eggs, size 6 (or 4 chia eggs if vegan)
• 1 tablespoon dried herbs - I used a mix of mint and basil
• 1 cup 1/2 (200g)Gluten Free Oat Flour  or Almond Flour if paleo 
• Salt and pepper- adjust regarding taste

Instructions

1. Preheat oven to 200 C.
2. Prepare a baking tray covered with baking paper. Set aside.
3. In a food processor with the S blade attachment, blend on high speed the cauliflower florets, broccoli florets and peeled brown onion until it forms a raw fine vegetable crumb - looks like cauliflower rice. You should obtain 3 cup and 1/2 cup of packed 'vegetable crumb'.
4. Add eggs, oat flour, herbs, salt and pepper.
5. Process again on low speed until combine.
6. Transfer into a bowl and using a spatula combine again until it forms a consistent vegetable paste. If too moist add a bit more oat flour until it forms a paste that you can easily hold in your hand to form nuggets, Add extra oat flour 1 tablespoon at a time if needed.
7. Oiled your hands with olive oil and using your hands forms small vegetables nuggets (or balls or any small shapes you enjoy to make and are fun to eat).. If you like you can coat some of them with extra oat flour by rolling them in oat flour into a plate. I tried and it is tasty too while I prefer the uncoated version.
8. Place the vegetables nuggets onto a baking tray covered with baking sheet.
9. Bake for 25 -35 minutes at 200 c until crispy and golden/brown outside but still moist in the centre.
10. Serve hot with dip of your choice or as a side dish with meat or fish. It is also very tasty to eat them at room temperature and they make a lovely addition to your kids lunch box.
11. You can also freeze the batter before baking and defrost the day before using.
12. This recipe makes about 30 nuggets.