Dijon Veggies

These veggies are yummy just sautéd, but add the dijon sauce and they are wonderful! Once again, I couldn't get enough.

It has been fun getting back into cooking something new each week and trying to make sure it's something different to keep up with having as many different veggies as I can. I hope this motivates you to do the same.

This is a quick and easy one. 

Recipe:

Asparagus

Artichoke hearts

Green Beans

1-2 T olive oil

1/4 c sugar free dijon

1/4 c olive oil

4 cloves garlic (minced)

1 T balsamic vinegar

Sauté the veggies in a pan with olive oil till done. While the veggies are cooking, make the sauce. Mix the last ingredients together and pour over the veggies and use sea salt and pepper to taste.

I also poured the sauce over my fresh whole chicken cooked in my Instapot.

Kristen and PremierIFM

Mixed Greens

These greens are so flavorful that I ate them up like candy. Too bad the kids complain about everything and think that the texture of greens is so bad they are going to dye when they eat them.

I'll give you the recipe first: 

3 baby bok choy

1 bag of mixed greens from Trader Joe's (kale, spinach and swis chard) - if you don't have a Traders in your area, just pick up some of these greens and you will have to do more chopping.

5 cloves garlic (minced)

2 T olive oil

1-2 T balsamic vinegar

1/4 c water

1. Sauté the garlic in the olive oil on medium heat till it starts to simmer a little, don't let it burn.

2. Add the greens and cook till almost wilted about 1-2 mins.
3. Add the water and vinegar and cook till the liquid is completely reduced and serve. They are so taste, you don't need salt and pepper. Serve with a yummy, healthy, and organic protein.

Then watch your kids be all dramatic when they are eating like this:

And this:

I know, I am a horrible mom that I feed my kids this awful stuff. But that's what happens when your dad practices Functional Medicine! I hope yours enjoy it more then mine.

Kristen and Premier IFM

Oven Roasted Veggies

Here is a super simple, super easy recipe for you. One of our favorites, oven roasted veggies.

This one is a favorite for the kids because they can get a lot of what they like and for the adults because it has all the healthy food we need. Even in this household we don't get enough of a variety. 

Here is the recipe:

1 head of cauliflower

1 bunch of broccoli

1 bag of mushrooms sliced or whole

1 zuccini or yellow squash

1 red bell pepper

2 carrots

5 cloves garlic (minced)

2 T olive oil

1 T macadamia nut oil

Salt and pepper to taste

Chop veggies, garlic and onions and toss with oils. Bake at 450 for 20 mins or until roasted. 

I hope you enjoy these as much as us! And remember, Food IS Medicine.

Kristen

Blueberry Pie: dairy and gluten free!

My husband has always loved berry pies and I never have, mostly because of the crust. One day I decided to make him a treat, but I had to change of the crust, partly because I couldn't stand the taste and partly because shortening is terrible for your body and I refused to buy it. That pie turned out pretty good and it was the first berry pie I actually liked.

Fast forward to a couple years ago when we found our our son cannot eat any wheat or gluten, I had come up with a new pie crust which is just as amazing as the first. 

This pie only has one picture, because it never is around long enough for me to snap a shot of it!

For the pie crust:

1 1/2 c gluten free flour (I use Pamela's)

1 T sugar

1/2 t salt

1/2 c coconut oil (if liquid, refrigerate a bit to firm it up)

4 T water

Directions:

1. Mix the flour, sugar and salt together. Cut in the coconut oil until mixed well. Then add the water and continue cutting the dough until it is completely mixed.

2. Take a little more then 1/2 the dough and evenly press it into an 9 inch pie pan and up the sides.

3. Bake the crust at 475 for 10 minutes until browned

4. Remove from the oven and add pie filling***

5. Press the rest of the dough on a parchment paper into a circle the size of the top of the pie pan. Quickly and carefully flip the dough onto the pie and peel off the parchment paper. Pinch the edges to the pan and cut some slits in the center of the crust to vent.

For the blueberry pie:

5 c frozen organic wild blueberries (Trader Joes)

3/4 cups sugar

3 1/2 T gluten free flour blend (I use Pamela's Bread Mix)

juice of 1 lemon

Directions: 

1. Make the pie crust above, ***add the filling then the top.

2. Bake at 425 for 10 minutes

3. Reduce temp to 325 and bake for 40 more minutes

4. Broil 1-3 minutes until the top is browned

5. Remove from oven and cool a bit and eat warm and enjoy!

Kristen and Premier IFM