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Jeanette Kimszal, RDN

I help improve thyroid health and determine gluten sensitivities

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Seasonings

Grapefruit Shallot Asparagus

January 21, 2019 by Jeanette Kimszal

Grapefruit Shallot Asparagus

Grapefruit Shallot Asparagus

Asparagus is one of my favorite vegetables. While April is the peak season is is also available from February to June and can be a nice addition to your weekly meal plans.

The best thing about asparagus is that it can be cooked in a variety of ways. You can boil it, bake, grill, or roast it. Another great meal planning hack is to make a batch and then keep it in your fridge and use it later in the week for other recipes. Top on salads or puree into a soup.

This time I substituted shallots instead of onions. Though these are in the same veggie family, they provide different taste. The shallot is smaller and reminds me a little bit of a cross between garlic and an onion.

I like to keep it simple and easy with my cooking. This four ingredient recipe will boost your immune system with the vitamin C from the lemon and grapefruit so it’s a nice winter veggie dish. Try making it tonight!

Grapefruit Shallot Asparagus
 
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Prep time
35 mins
Cook time
20 mins
Total time
55 mins
 
This flavorful dish will not only taste great but give you some extra nutrients to help keep you full with it's dose of fiber.
Jeanette Kimszal: Jeanette
Recipe type: Dinner
Cuisine: American
Serves: 2-4
Ingredients
  • 1 lb asparagus
  • 3 shallots diced
  • ½ a grapefruit juiced
  • 1 lemon juiced
Instructions
  1. Wash the asparagus and cut off the tips
  2. Place in a container large enough to fit the asparagus pieces lined up
  3. Top the asparagus with the shallots, lemon juice and grapefruit juice
  4. Cover and refrigerate for 30 minutes
  5. Pre-heat oven at 400 degrees
  6. Place on a shallow pan and drizzle the marinade on top
  7. Cook for 15-20 minutes until tender and crisp
Nutrition Information
Serving size: 4 Calories: 40 Fat: 0 Saturated fat: 0 Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 8.9 Sugar: 0 Sodium: 4 Fiber: 2.7 Protein: 2.9 Cholesterol: 0
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Filed Under: Recipes, Seasonings, Side Dish, Veggies Tagged With: asparagus, grapefruit, Lemon, meal planning, recipes, shallots, winter

Cauliflower & Butternut Squash Mash

October 2, 2018 by Jeanette Kimszal

Cauliflower & Butternut Squash Mash

Cauliflower & Butternut Squash Mash

Disclaimer: Some of these links are affiliate links, that means when you sign up or purchase from these links I might receive a small commission at no extra cost to you. However, I only promote products and services I love!

With the fall in full bloom I love experimenting with different types of squashes. This time I mixed mashed cauliflower with butternut squash. This squash is a great compliment to the cauliflower providing a taste that has been described as sweet potatoes and pumpkin but sweeter.

Cauliflower & Butternut Squash Mash
 
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Prep time
10 mins
Cook time
40 mins
Total time
50 mins
 
Jeanette Kimszal: Jeanette
Ingredients
  • 2 lb butternut squash peeled, and cubed
  • 1 lb cauliflower chopped into florets
  • 2 cups Bone Broth (I like this one by (I like Kettle & Fire)
  • ½ tsp cumin
  • ½ tsp paprika
  • ½ tsp turmeric
  • ½ tsp ground mustard
Instructions
  1. In a large pot place the bone broth and cauliflower and cook on medium to low heat until the cauliflower is soft
  2. Add the butternut squash to the pot and cook until it is soft
  3. Add the cumin, paprika, turmeric, and ground mustard to the veggie mixture
  4. Take an emersion blender (I like this one by (I like Quisinart) and mix the cauliflower and butternut squash until mashed
  5. Let cool and serve
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Like this recipe? Add it to your collection with Yummly. This website and mobile app puts every recipe in the world in your pocket. It’s your digital recipe box, recipe recommendations just for you, and a smart shopping list – all with you wherever you go! Add it with just a click of the button below!
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Filed Under: Blog, Recipes, Seasonings, Side Dish, Spices, Vegetables, Veggies Tagged With: butternut squash, cauliflower, cooking, easy recipe, mashed vegetables, sauté, stove top

Watermelon Beet Garlic Salad

September 7, 2018 by Jeanette Kimszal

Disclaimer: Some of these links are affiliate links, that means when you purchase from these links I might receive a small commission at no extra cost to you. However, I only recommend products I love to use myself.

Having veggies chopped and prepped is helpful for a last minute meal idea. Today I had some leftover beets that I roasted the night before. I chopped the beets and threw them together with some other vegetables to make a quick salad in less than 30 minutes! I topped it off with some cut up watermelon for a cool and refreshing sweetness that will offset the spicy dressing featuring Wildtree Garlic Galore. If you want to add a little protein you can top it with beans, grilled chicken or hemp seeds to get some extra protein.

Watermelon Beet Garlic Salad
 
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Prep time
10 mins
Cook time
5 mins
Total time
15 mins
 
Use your prepped veggies and make a satisfying summer salad for in a cinch
Jeanette Kimszal: Jeanette
Recipe type: Lunch
Cuisine: American
Serves: 2
Ingredients
  • 1 cup diced watermelon
  • 1 cup diced roasted beets
  • 2 cups arugula or leafy green of your choice
  • 1 cucumber peeled and chopped into pieces
  • 1 tbsp red wine vinegar
  • 2 tsp Wildtree Garlic Galore
  • 1 tbsp extra virgin olive oil (I like California Olive Ranch)
  • 1 half avocado pitted, peeled, and diced
  • 2 tbsp Hemp Seed (I like Foods Alive or Manitoba Harvest
Instructions
  1. Take a medium sized mixing bowl
  2. Place the greens, beets, cucumbers, avocado in the bowl and set aside
  3. in a medium sized bowl mix the olive oil, vinegar, garlic galore until well blended
  4. Drizzle the dressing on top of the salad ingredients
  5. Toss the dressing until it evenly covers the salad
  6. Place the salad mixture into a medium bowl
  7. Top with the hemp seeds and serve
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3.5.3251

Filed Under: Recipes, Salad, Seasonings, Vegetables, Veggies Tagged With: beets, garlic, greens, micronutrients, Salad, watermelon

Pea Summer Salad

August 13, 2018 by Jeanette Kimszal

Disclaimer: Some of these links are affiliate links, that means when you sign up or purchase from these links I might receive a small commission at no extra cost to you. However, I only promote products and services I love!

Peas are a starchy vegetable but they provide a good amount of protein, fiber, and vitamin C. This summer salad is super easy to make and will fill you up with 8 grams of protein per 1 cup serving. Try it today!

Pea Summer Salad
 
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Jeanette Kimszal: Jeanette
Ingredients
  • 2 cups sweet peas
  • 1 bell pepper chopped
  • 1 zucchini peeled and chopped
  • 2 tsp Wildtree Dill Dip
  • 2 tbsp Extra Virgin Olive Oil (I like Bragg Olive Oil)
  • 3 tbsp Apple Cider Vinegar I like Bragg Apple Cider Vinegar)
Instructions
  1. In a medium mixing bowl place the peas, bell pepper, zucchini and mix in a bowl
  2. In a small bowl mix the olive oil, vinegar, and dill dip
  3. Add the dressing to the salad and cover
  4. Let cool for 30 minutes and serve
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3.5.3251
 

Filed Under: & Seasonings, Recipes, Salad, Seasonings Tagged With: carbohydrates, Fiber, filling, pea, protein, Salad, starch, summer food

Quinoa Tabouleh Salad

July 25, 2018 by Jeanette Kimszal

Disclaimer: Some of these links are affiliate links, that means when you purchase from these links I might receive a small commission at no extra cost to you. However, I only recommend products I love to use myself.

Tabouleh is a salad that comes from Lebanese culture and usually consists of cracked wheat, tomatoes, parsley, mint, onions, lemon juice, and olive oil. It was one of my favorite Mediterranean foods to have before I had to go gluten free due to my thyroid condition. So now when I make it I use the gluten free grain quinoa instead. I like making this recipe mostly in the summer when cucumbers and Jersey tomatoes are in season. Quinoa is a great addition to this salad since it adds a good amount of fiber and protein to your meal. A cooked one cup serving has about 8 grams protein and 5.5 grams of fiber.

Quinoa Tabouleh Salad
 
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Jeanette Kimszal: Jeanette
Ingredients
  • 1 cup Quinoa
  • 2 cups filtered water
  • 1 lemon juiced
  • 2 tbsp Extra virgin Olive Oil ((I like Bragg Olive Oil)
  • 1 beeftsteak tomato chopped into pieces or 1 pint of cherry tomatoes halved
  • 1 cucumber peeled, and chopped into pieces
  • 1 tsp dill
  • 1 tsp parsley
  • Dash of sea salt
  • Dash of black pepper
Instructions
  1. Add 1 cup quinoa to 2 cups water and boil until the water evaporates and the quinoa is cooked
  2. Let cool in the fridge for 20 minutes
  3. In a medium sized bowl place the parsley, dill, chopped tomatoes and cucumbers, mix and set aside
  4. In a small mixing bowl place the olive oil, lemon juice, salt and pepper and mix well
  5. Take the quinoa out of the fridge and add to the other ingredients.
  6. Top with the dressing, cover and shake until well mixed
  7. Serve
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Filed Under: Recipes, Salad, Seasonings, Side Dish Tagged With: Cucumber, dill, jersey tomatoes, lebanese, parsley, quinoa, Salad, spices, summer, tabouleh

Avocado Arugula Beef Meatballs

April 16, 2018 by Jeanette Kimszal


There is nothing better than adding an avocado to make a good dish a creamy and delicious one. It is a great substitute for cheese with it’s creamy goodness.

Avocado Arugula Beef Meatballs
 
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Ingredients
  • 2 cups arugula
  • 1 avocado smashed
  • 2 cups shredded carrots
  • 1 lb grass-fed beef
  • 1 onion diced
  • 2 cloves garlic
Instructions
  1. Pre-heat oven to 375 degrees Fahrenheit
  2. In a large bowl mix the meat, arugula, carrots, onion, and garlic mix well
  3. Take a spoonful of the mixture and roll into a ball about 12" inches in diameter and place on a baking sheet
  4. Bake for 25 minutes until golden brown and serve
Wordpress Recipe Plugin by EasyRecipe
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Filed Under: Recipes, Seasonings, Veggies Tagged With: "cheese", Avocado, carrots, garlic, meatballs, veggies

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