Recipes

Sweet Potato Waffles

INGREDIENTS

Drizzle evoo on baking sheet
Place sweet potatoes on sheet and polk holes in them roll around in oil
Roast sweet potatoes in 350 °F oven 45 min or until tender
Let potatoes cool then peel and add to mixing bowl: heat waffle. Iron
Add all other ingredients to mixing bowl and mix with hand mixer until combined.
Take about 1/3 measure cup and scoop mixture out and onto waffle iron. The light should turn off when its ready! Spread butter add maple syrup and serve!!!

INGREDIENTS

Boil hot salted water cook noodles
Drizzle evoo In large pan that is hot
Add diced veggies and salt and pepper
Saute until caramelized
Remove into separate bowl and set aside
For shrimp and scallops, salt and pepper both sides then sear for 3 min on each side.
Once noodles are strained add back to pot and then stir in butter and cheese and dry herb dip mix. Salt if needed
When it’s all combine add veggie mix to noodle and top with scallops and Shrimp and serve!!!

INGREDIENTS

Boil or steam rice (your choice I boiled mine)
Drizzle EVOO in skillet on med heat toss is garlic and green peppers add S&P to taste and stir until translucent.
Add carrot ribbons, shredded purple cabbage, and stir till tender add more s&p if needed.
Add mushrooms, Watercress and peas last. Then add your sauce of choice!! And serve 😋

INGREDIENTS

Peal and remove seeds from Squash
Cut into small cubes
Heat up a skillet add EVOO & 2 tsp butter.
Stir then season with about 1-2 tsp of each seasoning above. (Start off with 1tsp)
When Squash is al dente remove aside from skillet onto dish.
Add 1tsp butter to pan then add kale.
Sauté until it has reduced in size.
Add Butternut Squash and cook the rest of the way (about 10 more min or so) and Serve!