By the way…

I have so many great recipes!!!  I just have to take time to post some.  My recipes are made with REAL FOOD.  They are so delicious, healthful, fun to create, kid friendly and very satisfying to serve to hungry family and friends!

Would you help me out and share a few of yours so that this category will be more useful to the inspired cook? Remember, real food only.  We want our families and communities healthy.

Send to: saocommunity.com@gmail.com

Thanks!!

Sue <3

Roasted Veggies

Roasted Veggies 2 
Raw veggies and coconut oil ready for the oven.
Serves 4
A simple and delicious side dish for any meal.  Fall and winter root veggies are perfect for this recipe
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. 1-2 Sweet Potatos
  2. 1 Onion (I like red onion)
  3. 2-4 Beets (Depends on size)
  4. 2 Celery stalks
  5. 2 Carrots
  6. 2 Cloves Garlic
  7. 2-3 Tbsp Coconut Oil
Instructions
  1. Preheat oven to 350 degrees
  2. Peel the beets and the sweet potatoes (optional…I don’t peel the sweet potatoes)
  3. Chop all veggies and dice garlic
  4. Scoop the coconut oil on to the veggie mixture and put it into the oven.
  5. Once the oil is melted after a few minutes, give the mixture a stir
  6. Bake for 45 min to 1 hour

Reference: http://drpeggymalone.com/roasted-veggies

Stuffed Zucchini

These are amazing! **SHARE** to **SAVE** the recipe to your page!

MEAT, TOMATO, & MOZZARELLA STUFFED ZUCCHINI CUPS Recipe By Metabolic Cooking Book: http://tiny.cc/FatBurnCookbook

(Makes 6-8 servings) 

Ingredients:
2 large zucchini or yellow squash, about 12 inches long
2 tsp. + 2 tsp. olive oil (may need more, depending on your pan)
1/2 cup finely chopped onion
1 green pepper, finely chopped
2 T finely minced fresh garlic
1 lb. ground beef (10% fat or less)
12 oz. ground turkey (10% fat or less)

1-2 tsp. accent seasoning (optional)
2 C pasta sauce i use prego flavored with meat
2 cups mozzarella or other mild white cheese 

Instructions:
Preheat oven to 350F/175C. Chop onion and green pepper. Heat 2 tsp. olive oil in a non-stick pan, then saute onion and pepper for 3-4 minutes, until just starting to soften. Add minced garlic and saute about 1 minute more, being careful not to brown the garlic. Remove the onion, pepper, and garlic mixture to a bowl.

Add 2 tsp. more olive oil to the pan. Crumble in the ground beef and ground turkey, season with accent seasoning, and cook over medium heat until the meat is well browned. Tilt pan to see if there is any extra fat, and remove with a spoon if there is, then stir cooked vegetables and garlic back into the meat. Add tomato sauce and simmer until the mixture has thickened and liquid has cooked off, about 10 minutes, then turn off heat.

While meat cools, cut zucchini into 2 inch thick slices, discarding ends. Use a sharp spoon or melon baller to hollow out a cup in each zucchini slice, leaving just over 1/4 inch of zucchini flesh. Be careful not to get too close to the skin or the cups will leak liquid when they cook.

Spray baking sheet with nonstick spray and stand up zucchini cups, open end up. Stir 1 1/2 cups grated cheese into the cooled meat mixture (it doesn't need to be completely cool), then spoon the meat-cheese mixture into zucchini cups, pressing down with the spoon and mounding it up a little over the top of the zucchini.

Bake zucchini cups for 20 minutes, then remove from oven and use remaining cheese to top each one with a generous pinch of cheese. Put back in oven and bake 10-15 minutes more, until zucchini is slightly soft when pierced with a fork and cheese is melted and lightly browned. Serve hot.

Like & Share
MEAT, TOMATO, & MOZZARELLA STUFFED ZUCCHINI CUPS Recipe By Metabolic Cooking Book: http://tin…y.cc/FatBurnCookbook
(Makes 6-8 servings)
Ingredients: 2 large zucchini or yellow squash, about 12 inches long 2 tsp. + 2 tsp. olive oil (may need more, depending on your pan) 1/2 cup finely chopped onion 1 green pepper, finely chopped 2 T finely minced fresh garlic 1 lb. ground beef (10% fat or less) 12 oz. ground turkey (10% fat or less)
1-2 tsp. accent seasoning (optional) 2 C pasta sauce i use prego flavored with meat 2 cups mozzarella or other mild white cheese
Instructions: Preheat oven to 350F/175C. Chop onion and green pepper. Heat 2 tsp. olive oil in a non-stick pan, then saute onion and pepper for 3-4 minutes, until just starting to soften. Add minced garlic and saute about 1 minute more, being careful not to brown the garlic. Remove the onion, pepper, and garlic mixture to a bowl.
Add 2 tsp. more olive oil to the pan. Crumble in the ground beef and ground turkey, season with accent seasoning, and cook over medium heat until the meat is well browned. Tilt pan to see if there is any extra fat, and remove with a spoon if there is, then stir cooked vegetables and garlic back into the meat. Add tomato sauce and simmer until the mixture has thickened and liquid has cooked off, about 10 minutes, then turn off heat.
While meat cools, cut zucchini into 2 inch thick slices, discarding ends. Use a sharp spoon or melon baller to hollow out a cup in each zucchini slice, leaving just over 1/4 inch of zucchini flesh. Be careful not to get too close to the skin or the cups will leak liquid when they cook.
Spray baking sheet with nonstick spray and stand up zucchini cups, open end up. Stir 1 1/2 cups grated cheese into the cooled meat mixture (it doesn’t need to be completely cool), then spoon the meat-cheese mixture into zucchini cups, pressing down with the spoon and mounding it up a little over the top of the zucchini.
Bake zucchini cups for 20 minutes, then remove from oven and use remaining cheese to top each one with a generous pinch of cheese. Put back in oven and bake 10-15 minutes more, until zucchini is slightly soft when pierced with a fork and cheese is melted and lightly browned. Serve hot.

Stuffed Acorn Squash (Grain-Free, Paleo, Gaps)

squashServing Size: Serves 4

Ingredients

For the Squash:
  • 2 acorn squash, cut in half pole-to-pole, seeds removed
  • 1 tablespoons ghee, melted (click here for an easy homemade recipe)
  • 1 tablespoon honey
  • Celtic sea salt
For the filling:
  • 4 tablespoons ghee
  • 1 yellow onion, chopped
  • 3 celery stalks, chopped
  • 2 cups “riced” cauliflower*
  • 2 teaspoons fresh thyme, chopped
  • 1/3 cup pecans
  • 1/4 cup plumped raisins**
  • 1/2 teaspoon Celtic sea salt
  • 1/8 teaspoon freshly ground black pepper

Instructions

Preheat oven to 450ºF and adjust rack to middle position. Place squash, cut-side up, on a baking sheet. Combine ghee and honey then brush the squash with the mixture  using a pastry brush. Season with sea salt. Roast in the oven for 25 minutes.

Meanwhile, melt 4 tablespoons ghee in a large sauté pan and swirl to coat. Add onion and celery  then cook, stirring frequently, for 5-7 minutes until soft. Stir in cauliflower and cook for 3-4 minutes until hot. Stir in thyme, pecans, raisins, sea salt and pepper. Spoon filling into acorn squash and roast for 20 minutes. Serve.

*To rice cauliflower: Cut cauliflower into bite-size pieces and place half of the pieces in the bowl of a food processor. Pulse 12-15 times until cauliflower is the size of rice. Repeat. As an alternative, you can grate the cauliflower with a cheese grater or chop finely with a large chef’s knife.

**To plump raisins: Place raisins and 1/4 cup juice (orange, apple, even kombucha works!) in a small saucepan. Bring to a low simmer. Turn off heat. Using a slotted spoon, remove raisins.

http://deliciouslyorganic.net/stuffed-acorn-squash-grain-free-paleo-gaps/

Pecan Crusted Tilapia

I made this with Salmon, using some pecan meal that I had purchased from  a Texas roadside pecan grower/retailer.  Using the meal for this meal (couldn’t resist) made the preparations very simple.  I just rubbed the wild- caught salmon with EVOO and dipped it into the seasoned (with salt, pepper and garlic powder) pecan meal.  I baked it at 425′ for 15 minutes or so. Voila! Deliciosa!  SC

Ingredients

  • 1/2 cup pecan halves
  • 4 (6-oz.) fresh tilapia fillets
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 3 tablespoons butter
  • Golden Rum-Butter Sauce
  • Garnishes: lemon wedge, fresh parsley sprig

Preparation

  1. 1. Process pecans in a food processor until finely chopped. Sprinkle fish fillets with salt, garlic powder, and pepper. Dredge fish in finely chopped pecans.
  2. 2. Melt butter in a large nonstick skillet over medium-high heat; add fish, and cook 3 to 4 minutes on each side or until well browned and fish flakes with a fork. Serve with Golden Rum-Butter Sauce. Garnish, if desired.

http://www.myrecipes.com/recipe/pecan-crusted-tilapia-10000001867532/

Southern Living
JANUARY 2009

Stuffed Tomatoes

Ingredients

  • 4 large ripe tomatoes with stems
  • 3 cups sunflower seeds, soaked overnight and drained
  • 1/4 cup cucumber, chopped
  • 1/4 cup green onions, chopped
  • 1/4 cup ripe red, yellow, or orange bell pepper, seeded and chopped
  • 1/2 cup fresh basil, minced
  • 1 clove garlic, peeled and minced
  • 1/4 tsp. paprika

Directions

  1. Cut tops off tomatoes, leaving the stem in place and set aside.
  2. Scoop out the pulp and seeds leaving 1/4 inch around the outside edge and bottom.
  3. Blend sunflower seeds with 1/2 of the tomato pulp and paprika until smooth.
  4. Mix remaining pulp, green onions, bell pepper, basil, and garlic into the blended mixture.
  5. Stuff tomatoes to the top and decorate with your favorite fresh minced herb.
  6. Carefully replace tops but be sure they are stuffed enough so that the stuffing shows under the lid
  7. .Options: May add fresh corn kernels, shredded carrots, chopped celery, or chopped nuts if not using sunflower seeds.

Courtesy: hacres.com

Avocado Supreme Sandwich

Ingredients

  • Organic tomato (single slice of a large or several slices of smaller tomatoes
  • Avocado – quarter of an avocado sliced
  • Sweet onion thinly sliced (optional)
  • Cucumber – thin slices (optional)
  • Vegenaise (Purple Label)
  • All purpose herb seasoning and/or sprinkle of Celtic Sea salt
  • Whole grain pita pocket OR whole grain bagel OR whole grain bread

Directions

  1. Spread mayo lightly on pita pocket OR bagel OR whole grain bread.
  2. Place tomato, avocado slices, cucumber and onion in the pita or on the bread.
  3. Sprinkle with seasonings.
  4. Serve with some whole grain corn chips OR  carrot and celery sticks.

Note from SAO admin: suggest to substitute Ezekiel Bread for the bread and olive oil for the Vegenaise….delish!!!

Courtesy www.hacres.com