This is a go-to side dish at our place! So simple, cheap and delicious! Mmmmm…..

You can choose your own herb or herb combo, but we tend to prefer Thyme. We use dried herbs for convenience, but obviously fresh herbs would be amazing!

Herb Roasted Potatoes

Makes 4-6 servings

INGREDIENTS:

These measurements are approximate. Feel free to adjust based on your preferences…

1/4 cup oil (we like coconut or olive oil)

7 cups diced potatoes (we like Yukon Gold with skins on – – about 10 medium taters)

1/2 tsp sea salt

1 TBSP dried herbs (we prefer Thyme, but Rosemary or Oregano…or a blend…are good, too)

DIRECTIONS:

Preheat oven to 425 degrees.

In a large casserole pan, toss together the potatoes, oil and seasonings until the taters are well-coated.

Cover with foil.

Bake about 45 minutes, covered, until tender (stirring every 15 minutes or so).

Remove foil, and bake an additional 15-20 minutes until desired brownness/crispness is achieved.

Enjoy! And be sure to… CHECK OUT OUR RECIPES PAGE FOR MORE GREAT RECIPES!!!

Raise your hand if you love Apple Crisp!! Mmmmmmm…

Just a couple words of caution for you before we dive in to this recipe though…

Be sure to slice the apples very, very thinly…or they won’t be as tender as you’d like.

If you use the coconut oil option below, use caution with your serving sizes!!! The hubby and I eat coconut oil frequently, but we discovered the hard way that our systems couldn’t quite handle us polishing off 3/4 of this pan together this morning on an empty stomach! Ooops! That was a miserable lesson to learn! Trust me.

One solution would be to use the butter option, of course…but we’ll be sure to just eat dessert-sized portions next time instead of enjoying this dish as our entire breakfast. Yikes!

Today was our first time making this recipe with so much topping. We used to use half as much topping. So cutting the topping ingredients in half would be another way to reduce the amount of coconut oil involved. We always used to eat the entire batch when we used half as much topping…and we never had any issues…but we do prefer the added “crunch” of having more topping. Hmmmm….decisions, decisions. LOL! 

Psssst!!! CHECK OUT OUR RECIPES PAGE FOR MORE GREAT NATURAL RECIPES!!!

Apple Crisp Recipe

Makes about 4-6 servings

INGREDIENTS:

Apple filling ingredients:
2 TBSP honey
1 TBSP water
1 tsp pure vanilla extract
1 1/2 tsp cinnamon
1/4 tsp sea salt
3 cups peeled apples, sliced very thinly (about 3 medium apples – we use Fuji variety)

Topping ingredients:
1 cup butter or coconut oil, softened
1/4 cup sugar
1 tsp cinnamon
1/8 tsp sea salt
2 cup quick oats

*Get yourself a copy of our Natural Grocery Shopping Guide for our tips on selecting the most additive-free versions of every ingredient used in our recipes.

DIRECTIONS:

Preheat oven to 375 degrees. Lightly grease a 9″ x 9″ casserole pan.

FILLING:

Stir honey and water together in a medium mixing bowl until honey dissolves.

Add cinnamon, salt and vanilla; and stir.

Mix apples in (hands work best for this), and toss until evenly coated.

Pour mixture into casserole dish.

TOPPING:

Re-using the same bowl… mix cinnamon, sugar, softened butter or coconut oil, and salt together. Add oats and mix until evenly coated (again, hands work best for this).

Sprinkle topping mixture on top of apples.

Bake for 35-40 minutes (keep an eye on it every 5 minutes or so after the 30 minute mark to check for doneness, as ovens vary). You want the apples to be very tender and the topping to be golden brown (but not burnt).

Let it rest for about 10 minutes before serving so you don’t burn your face off. Hee, hee!

CHECK OUT OUR RECIPES PAGE FOR MORE GREAT RECIPES!!!

We LOVE fried rice, but soy sauce sometimes makes me not feel so great (presumably because it contains glutamate), so now we generally make THIS dish, instead.

(If you prefer rice, feel free to use that instead of quinoa by the way).

And now we love this dish even more than traditional fried rice!

Chinese Five Spice seasoning is delicious if you’ve never tried it!!! It’s a delightful blend of: cinnamon, fennel, cloves, star anise and pepper. MMMmmmmm…..mmmmmmmmmm!!!!

This dish is tasty eaten leftover and COLD, too! We often eat it that way for breakfast the next day for something different. 🙂

Serves 4

INGREDIENTS:

1 cup uncooked quinoa (or rice)
2 TBSP coconut oil (or cooking oil of your choice)
1 medium or large onion, chopped or diced
1 1/2 cups freshly diced carrots
4-6 cloves fresh garlic, minced
1 1/2 tsp Chinese Five Spice Powder
1/8 tsp cayenne pepper
1 1/2 tsp sea salt
1/4 tsp freshly ground black pepper
6 eggs, beaten
4 large green onions, thinly sliced

DIRECTIONS:

Cook quinoa or rice according to package directions.

Meanwhile, heat oil in a huge skillet. Add onion and carrots and sauté to desired tenderness. Add garlic and sauté just 1 more minute.

Scoot veggies to one side of the pan, and scramble the eggs on the other side. When eggs are cooked through, stir together to combine.

When quinoa or rice is done cooking, add it to the skillet. Add all seasonings (and a bit more oil if needed), and stir to combine. Cook until heated through.

Then add green onions, and cook for about 1 more minute just until they are heated through.

Serve with Baked Cabbage or a side dish of your choice.

Serves 4

Ingredients:

8 cups freshly sliced cabbage (about 1 medium head)
1/2 cup extra virgin olive oil (or oil of your choice)
1 tsp sea salt

Directions:

Preheat oven to 425 degrees.

Scatter the cabbage in a large ungreased casserole pan.

Drizzle with oil and sprinkle with salt.

Toss with hands until well combined.

Cover with foil, and bake for about 20-25 minutes.

Remove foil and stir. Continue baking uncovered until pieces of the cabbage begin to lightly brown (about 5-10 more minutes).

Note – This will cook down to about 4 cups of cabbage.