Jeanette Kimszal, RDN

I help improve thyroid health and determine gluten sensitivities

Veggies

German Potato Salad

by

I always loved potato salad growing up but I never really liked mayonnaise. Luckily, my mom and grandma never put mayo in their salads so that was how I had learned to make it. This tends to be the German way to make potato salad. The other thing I notice is most potato salads skimp on the veggies. While they do have potatoes, I like to get as many nutrients to create a filling meal. That is why I added broccoli shreds to this recipe.

German Potato Salad
 
Save Print
Jeanette Kimszal:
Ingredients
  • 3 lb white potatoes diced
  • 2 cups shredded broccoli
  • 1 onion diced
  • 1 tsp celery seed
  • ⅓ cup mustard
  • 1 tbsp extra virgin olive oil
  • 1 lemon juiced
Instructions
  1. Boil potatoes until soft and then cool in freezer for 30 minutes
  2. Once they are cooled you want to add them to a large bowl then top with the broccoli shreds
  3. In a separate smaller mixing bowl add the mustard, olive oil, and lemon and mix until well blended
  4. Add dressing mixture to the potatoes and top with celery seed.
  5. Blend until the potatoes are evenly covered with the dressing
  6. Place in the refrigerator until ready to serve
Wordpress Recipe Plugin by EasyRecipe

 

 

Ginger Garlic Spinach & Artichokes

by


Spinach and artichokes aren’t just for dip. The delicious mix of garlic, ginger, and lemon juice make for a great veggie dish that will spice up your dinner or lunch time meal.

Ginger Garlic Spinach & Artichokes
 
Save Print
Jeanette Kimszal:
Ingredients
  • 1 inch ginger root peeled and grated
  • 1 14 oz can artichoke hearts chopped
  • 16 oz frozen spinach thawed
  • Half a lemon juiced
  • 2 garlic cloves chopped
Instructions
  1. Pre-heat the oven to 395 degrees Fahrenheit
  2. In a large baking dish take place the spinach and artichoke hearts
  3. Top with grated ginger, garlic,and and lemon juice
  4. Bake for 25 minutes, mix and serve
Wordpress Recipe Plugin by EasyRecipe

 

Beef Empadão (Portuguese Pot Pie)

by


This recipe was inspired by my best friend Ines. We had gone over to her house one weekend and she had made this awesome dish that was what I would equate to a Portuguese pot pie. It was called Portuguese Pot Pie. She said it was call empadão.

According to Wikipedia (which I had to translate since the page was all in Portuguese) empadão is a traditional Portugal dish (also popular in Brazil) filled with beef, chicken, tuna, cod or shellfish between layers of mashed potato, rice, bread, or wheat flour. It also said that beef and rice was the most popular combination in the Portuguese tradition but when Ines prepared it she used potatoes instead.

It sometimes has tomatoes , mushrooms , green corn , peas and curd the one she prepared did not but It was just as tasty. Wanting to add a little bit more veggies to this recipe I revamped it and used mashed cauliflower and added spinach for a double dose of veggies. This recipe is great for a dinner party or if you’re not sure what to make and just want an easy meal to throw together.

I was quite pleased with how it came out and I hope you like it too. Try it tonight!

Beef Empadão (Portuguese Pot Pie)
 
Save Print
Jeanette Kimszal:
Ingredients
  • 1 lb chopped grass fed beef
  • 1 tsp italian seasoning
  • 1 onion chopped
  • 1 tsp cumin
  • 1 tsp black pepper
  • 1 egg
  • 2 cups cauliflower rice )
  • 2 cups fresh spinach
Instructions
  1. Pre-heat oven to 400 degrees Fahreheit
  2. In a large bowl mix the beef with the egg and spices
  3. Place the meat in a baking dish
  4. Top with greens
  5. Then top with cauliflower rice
  6. Repeat until filled to the top of the pan
  7. Cook for 45 minutes and serve
Wordpress Recipe Plugin by EasyRecipe

Apple Cider Vinegar Brussels Sprouts

by

Veggies have so many good nutrients and antioxidants we need to add them more to our diet. Often clients have trouble making them taste good. I have been trying new seasonings with different veggies to craft a flavorful experience that will make eating Brussels sprouts taste good even when they are not paired with bacon. This recipe takes apple cider vinegar and garlic to create a tasty dish that will give you adequate fiber and essential nutrients like vitamin C, vitamin K, folate, and omega 3 fatty acids.

Apple Cider Vinegar Brussels Sprouts
 
Save Print
Jeanette Kimszal:
Ingredients
Instructions
  1. Pre-heat oven to $400
  2. In a mixing bowl toss the Brussels sprouts with olive oil, vinegar, and garlic
  3. Add the mixture to a baking dish and pour in the liquid
  4. Cook for 30-45 minutes or until crispy and brown
  5. Let cool and serve
Wordpress Recipe Plugin by EasyRecipe

 

Balsamic Garlic Asparagus

by

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
 
Save Print
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
Wordpress Recipe Plugin by EasyRecipe

 

Sweet Potato Ginger Soup

by


Winter can be a drag but it is also a good time to make some yummy seasonal soups. For an extra immunity boost I will add some veggies to my spices. One of my favorite is ginger. This tangy root is added to sweet potatoes for a sweet and tasty soup that will warm you up and comfort you when it’s cold outside.

Sweet Potato Ginger Soup
 
Save Print
Jeanette Kimszal:
Ingredients
  • Celery stalk chopped
  • 1 cup shredded cabbage
  • 2" ginger shredded
  • 3 large sweet potatoes peeled and chopped into pieces (about 2 lb)
  • 1 cup filtered water
  • 2 cups low sodium vegetable broth
  • 3 large carrots peeled and chopped into pieces
Instructions
  1. Place the sweet potatoes, celery, carrots, and cabbage in a pot
  2. Add the vegetable broth and water then cook on low until soft
  3. Add the ginger
  4. Using an immersion blender blend until the soup is soft
  5. Serve
Wordpress Recipe Plugin by EasyRecipe