Curried Cauliflower, Carrot, and Potato

Yield: 4 servings

1 tbsp coconut oil

1 small onion, chopped

3 cloves garlic, minced

1 tsp ground cinnamon

1 tsp ground ginger

2 tsp ground turmeric

3 carrots, chopped

2 potatoes, chopped

1 small head cauliflower, chopped

1 tsp grated ginger

salt and pepper

1/2 cup water

1 bunch cilantro, chopped

1. In a large saucepan, heat the oil over medium heat. Add the onion, garlic, cinnamon, ginger, and turmeric. Cook about 5 minutes or until the onions are translucent.

2. Add the carrots and potato. Cook for another 5 minutes.

3. Add the cauliflower, ginger, and salt and pepper and mix well.

4. Add the water and bring to a simmer, then cover and cook for 15 minutes, or until the vegetables are soft.

5. Garnish with chopped cilantro.

https://autoimmunewellness.com/aloo-gobi/

Collards with Pumpkin and Spices

Yield: 2 servings

2 tbsp coconut oil

1 small red onion, thinly sliced

3 cloves garlic, thinly sliced

1/2 tsp turmeric

1/4 tsp ground ginger

1 large cinnamon stick, broken in half

1/2 cup pumpkin purée

1/4 cup coconut cream

124 cup water

1 large bunch collard greens, rolled and thinly shredded

lemon or lime wedges

1. In a medium, deep pan, melt the coconut oil over medium heat. Add the sliced onion and cook for 5 minutes.

2. Add the garlic and cook for another 2 to 3 minutes until lightly colored.

3. Add the spices and the cinnamon stick halves and stir for 1 minute.

4. Add the pumpkin purée, coconut cream, and water and mix well. Allow the mixture to simmer briskly for 3 minutes until it starts to thicken.

5. Add the collards and cook for a further 5 minutes or until wilted and tender.

6. Transfer to a serving bowl and squeeze the lemon or lime wedges over the top.

https://autoimmunewellness.com/creamy-collards-garlic-spices/

Chorizo and White Bean Cassoulet

Yield: 4 servings

1 tbsp olive oil

4 links chorizo, cut into chunks

1/2 onion, diced

1 carrot, diced

1 stalk celery, diced

3 cloves of garlic, finely minced

1 small can diced tomatoes

1 tbsp tomato paste

3 cups chicken stock

1/4 cup white wine

1/2 tsp cayenne pepper

1 tsp thyme

1 tsp oregano

1 tsp smoked paprika

4 cups of spinach, chopped (or chard or kale)

1 can cannelloni beans, drained and rinsed

1. In a large pot, heat the oil over medium heat. Add the chorizo and let the chunks brown on each side. Remove from heat and set aside.

2. To the same pot, add the onion, carrot, and celery, and sauté for about 10 minutes, until just browning.

3. Add garlic and sauté another minute.

4. Add the tomatoes, tomato paste, chicken stock, white wine, and spices. Add the browned chorizo back to the pot. Bring to a boil and reduce heat to low. Simmer 15 minutes uncovered.

5. Add the spinach and beans and stir to wilt spinach and warm beans.

http://spanishsabores.com/2013/12/17/chorizo-and-white-bean-stew-with-spinach/

Cod, Chorizo, Beans, and Greens

Yield: 2 servings

1 tbsp olive oil

100g chorizo

1 onion, finely chopped

1 red chilli, deseeded and finely chopped

1/2 bag spinach, chopped

400g can cannelloni beans, drained

juice of 1/2 lemon

2 cod fillets

1/2 tsp smoked paprika

1. Heat oil in a large frying pan. Squeeze the meat from the chorizo directly into the pan. Add the onion and fry for 5 mins, until the meat is cooked through and the onion is soft and golden.

2. Add the chilli and the spinach and cook for another minute, until the spinach is wilted.

3. Add the beans and lemon juice. Stir to combine.

4. Season the fish with the smoked paprika and salt and pepper.

5. In a separate pan, cook the fish until flaky.

6. Spoon the bean mixture onto plates, then carefully top with the fish.

https://www.bbcgoodfood.com/recipes/smoky-hake-beans-greens

Blueberry Yogurt Muffins

Yield: 12

1 cup plain Greek yogurt

1/4 cup coconut oil, melted and cooled (or melted butter or olive oil)

1 egg

1/2 cup maple syrup

1 tsp vanilla extract

1/4 tsp almond extract, optional

1 tbsp almond milk

1 3/4 cups whole wheat pastry flour

1 tsp baking soda

1/2 tsp cinnamon

1/4 tsp salt

1 1/2 cups fresh blueberries

optional: 1/2 cup chopped walnuts

1. Preheat oven to 425F. Line a muffin tin with muffin liners.

2. In a large bowl, mix together the greek yogurt, oil, egg, maple syrup, vanilla extract, almond extract, and almond milk until smooth.

3. Add in whole wheat flour, baking soda, cinnamon, and salt. Mix until just combined.

4. Fold in blueberries (and walnuts if using).

5. Divide batter evenly into liners, filling 3/4 of the way full. Bake for 5 minutes, then reduce heat to 375F. Bake for 10 to 15 minutes more, or until toothpick comes out clean or with just a few crumbs attached.

https://www.ambitiouskitchen.com/healthy-blueberry-greek-yogurt-muffins/