Jeanette Kimszal, RDN

I help improve thyroid health and determine gluten sensitivities

coconut oil

Garlicky Butternut Squash & Cabbage

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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 garlic to create a scrumptious dish.

Garlicky Butternut Squash & Cabbage
 
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Jeanette Kimszal:
Ingredients
  • 1 lb butternut squash peeled and cubed (also you can use frozen butternut squash to same time)
  • 1 tbsp unrefined Organic NON GMO coconut oil (I like Nutiva Organic Virgin Coconut Oil)
  • 4 cloves garlic chopped
  • 1 tsp parsley
  • 1 tsp rosemary
  • 1 tsp cumin
Instructions
  1. In a pan place the coconut oil and melt
  2. Add cabbage, butternut squash cubes, and seasonings
  3. Saute until soft and well blended
  4. Serve
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Coconut Green Beans

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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
 
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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
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Curried Okra

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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
 
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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
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Broccoli with Coconut Milk and Cilantro 

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Broccoli with Coconut Milk and Cilantro
 
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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
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Sweet Potato Toast

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Sweet Potato Toast
 
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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
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