Jeanette Kimszal, RDN

I help improve thyroid health and determine gluten sensitivities

Seasonings

Cauliflower & Butternut Squash Mash

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Cauliflower & Butternut Squash Mash

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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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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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Jeanette Kimszal:
Ingredients
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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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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:
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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Balsamic Garlic Asparagus

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Spring is in the air and that means that asparagus is in season! This is one of my favorite veggies. There is just something so yummy about these little stalks. Not only do they provide an abundance of vitamins and minerals like vitamins A, C, E, K, and B6, as well as folate, iron, copper, calcium, protein, and fiber. I always say the key to liking vegetables is to learn how to spice them to taste great! Often people grow up with boiled blah veggies and never learn to appreciate how good they can taste. One way to give your asparagus some taste is by adding balsamic vinegar. This is such a versatile food.  You can have it raw as a dressing on a salad or use it as a marinade and grill or bake it.

This particular recipe I baked in the oven but if it is nice enough to grill out you can throw these little greenies on the grill and make a nice veggie dish. The best thing about this dish is it is super simple to make and only has three ingredients. Grab some asparagus and try it tonight

Balsamic Garlic Asparagus
 
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Jeanette Kimszal:
Ingredients
  • 1 lb asparagus
  • 3 tbsp extra virgin olive oil
  • 3 tbsp balsamic vinegar
Instructions
  1. Pre-heat the oven to 395 degrees Fahrenheit
  2. Wash, dry and cut the ends off of the asparagus
  3. Take the asparagus and place in a container with a lid
  4. Top with olive oil and vinegar then seal and shake the lid
  5. Refrigerate for 30 mintues
  6. In a baking dish place the marinated asparagus and cook for 34 mintues
  7. Let cool and serve
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