Jeanette Kimszal, RDN

I help improve thyroid health and determine gluten sensitivities

FEATURED IN

  • Aaptiv
  • Badass + Healthy
  • Best Life
  • Cooking Light
  • Eat This, Not That
  • Eduplated
  • Fairy Godboss
  • HealthyWay
  • HealthyWay
  • HighYa
  • Huffington Post
  • Keri Glassman
  • Leaf
  • Nutritious Life
  • Reader's Digest
  • Reader's Digest
  • She Knows
  • Spark People
  • Spark People
  • The Wow Life

coconut oil

Garlicky Butternut Squash & Arugula

by

One of my favorite veggies of the fall season is butternut squash. It has a sweet flavor that pairs well with greens like kale and spinach. In this recipe I sauteed butternut squash with arugula and my favorite Wildtree spice Garlic Galore. This seasoning features garlic, onion, sea salt, parsley, basil, and black pepper. This seasoning mix makes veggies taste great with little effort on your part. So no worrying about having to peel and chop all those garlic cloves.

Garlicky Butternut Squash & Arugula
 
Save Print
Jeanette Kimszal:
Ingredients
Instructions
  1. In a large skillet add the coconut oil and heat until melted
  2. Add the butternut squash and sauté until soft
  3. Add the arugula and continue to cook until the arugula is slightly wilted
  4. Top with Wildtree Garlic Galore and toss until well blended
  5. Let cool and serve
Wordpress Recipe Plugin by EasyRecipe
 

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!
Yum

Garlicky Butternut Squash & Cabbage

by

Garlicky Butternut Squash & Cabbage
When choosing veggies I like to stick with ones that are in season. Then I will experiment with all types of seasonings and veggies. This week I took some butternut squash I had on hand and paired with cabbage and this yummy garlic seasoning to create a scrumptious dish.

Garlicky Butternut Squash & Cabbage
 
Save Print
Jeanette Kimszal:
Ingredients
Instructions
  1. In a pan place the coconut oil and melt
  2. Add cabbage, butternut squash cubes, and garlic galore
  3. Saute until soft and well blended
  4. Serve
Wordpress Recipe Plugin by EasyRecipe

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!
Yum

Coconut Green Beans

by


The holidays can be stressful especially when you don’t know what you are having for dinner. This dish is a quick and easy one pot meal that will beat those holiday blues and put you at ease. Coconut is a great food to add to your diet this time of year when. It has a lot of anti-inflammatory properties and can help combat the physiological symptoms of stress. It can sooth your body by slowing down your heart rate and reducing blood pressure.

Most times you think that coconut would be added to dessert types of food but this week I experimented using it in a veggie dish. I use unsweetened flakes to prevent from getting any unnecessary sugar. Coconut provides a lot of nutrients. 1 cup serving has 1.79 mg of iron which will improve oxygen circulation to your cells. It also has zinc a needed mineral to help with immunity. This is a great time of year to add it to your dishes to keep you from getting sick. It also has a good amount of fiber with 4.2 grams in one cup. Try this treat tonight!

Coconut Green Beans
 
Save Print
Ingredients
Instructions
  1. Pre-heat oven to 400 degrees Fahrenheit
  2. In a bowl toss the green beans with coconut oil then place in a baking dish
  3. Cover with the onions, and seasonings
  4. Then top with coconut flakes
  5. Cook for 25 minutes until slightly toasted and serve
Wordpress Recipe Plugin by EasyRecipe
 

Curried Okra

by

I don’t know why but I’ve been obsessed with okra lately. I think it is the fact that it is just so filling! I have not been able to find it fresh lately so I’ve been opting for the frozen kind. Frozen veggies can be a good substitute in the fall and winter months when fresh veggies can be scarce depending what region of the world you live in. I made this Indian inspired dish and I hope you like it as much as I do!


Curried Okra
 
Save Print
Jeanette Kimszal:
Ingredients
Instructions
  1. Pre-heat the oven to 400 degrees Fahrenheit
  2. Take the okra, coconut oil, cumin, turmeric, curry, garlic, place in a bowl and toss until well coated
  3. Place the okra in the baking dish and cook for 20-35 minutes until soft
  4. Let cool and serve
Wordpress Recipe Plugin by EasyRecipe
 

Broccoli with Coconut Milk and Cilantro 

by

img_6173

Broccoli with Coconut Milk and Cilantro
 
Save Print
Ingredients
  • 1 crown of broccoli chopped
  • 1 tbsp chopped cilantro
  • 1 tbsp coconut oil
  • ⅓ cup coconut milk
  • ⅓ cup filtered water
Instructions
  1. Heat the coconut oil until melted
  2. Add broccoli and heat five minutes
  3. Add cilantro, coconut milk, and water
  4. Saute for 15-20 minutes until broccoli is soft and covered with sauce
Wordpress Recipe Plugin by EasyRecipe

Sweet Potato Toast

by


Sweet Potato Toast
 
Save Print
Jeanette Kimszal:
Ingredients
Instructions
  1. Take a sweet potato, wash, dry, and peel
  2. Slice it long ways so you have pieces that are about ¼ inch thick
  3. Place the potato slices in your toaster slots or the toaster oven
  4. Cook it on the highest toaster oven until the slices are golden brown and soft inside
  5. Top with a little coconut oil or your favorite nut butter
Wordpress Recipe Plugin by EasyRecipe
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 recommend products I love to use myself.