Jeanette Kimszal, RDN

I help improve thyroid health and determine gluten sensitivities

Seasonings

Grapefruit Shallot Asparagus

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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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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:
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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Cauliflower & Butternut Squash Mash

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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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Jeanette Kimszal:
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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Watermelon Beet Garlic Salad

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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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Use your prepped veggies and make a satisfying summer salad for in a cinch
Jeanette Kimszal:
Recipe type: Lunch
Cuisine: American
Serves: 2
Ingredients
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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Pea Summer Salad

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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:
Ingredients
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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Quinoa Tabouleh Salad

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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:
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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Avocado Arugula Beef Meatballs

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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
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