Jeanette Kimszal, RDN

I help improve thyroid health and determine gluten sensitivities

garlic

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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Jeanette Kimszal:
Ingredients
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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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Ginger Garlic Spinach & Artichokes

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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
 
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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
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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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Curried Eggplant and Mushrooms

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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.

With the winter in full force you want to keep up you immunity to fight off sickness. One way to do that is add more bacteria fighting spices to your diet. Curry is known for its antiseptic properties to fight infection so try it today!

Curried Eggplant and Mushrooms
 
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Jeanette Kimszal:
Ingredients
  • 3 Eggplant peeled and cut
  • 12 oz small portobello mushrooms
  • Sauce
  • 2 tsp curry
  • 1 tsp celery root
  • 1 tbsp cold pressed extra virgin olive oil (I like Bragg Olive Oil)
  • 1 tsp garlic powder
  • 2 tbsp filtered water
Instructions
  1. Pre-heat the oven to 400 degrees Fahrenheit
  2. Toss the veggie in a bowl with the curry sauce until well covered
  3. Place the veggies in a baking dish and cook for 25 minutes
  4. Let cool and serve
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Mini Sweet Potato Pancakes

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This weekend I was craving potato pancakes but did not feel like spending the time frying each one. I found placing them in a mini silicone muffin pan was an easy way to cook them while I was busy doing other things in the house. The best thing about this snack is that it offers a natural sweetness with a low glycemic index to keep your blood sugar in check. This veggie offers the nutrients manganese and fiber which will help your body digest carbohydrates efficiently and keep you fuller longer.

This garlic and onion combo will satisfy your salty craving without all the unnecessary preservatives and fillers that come with regular potato chips. Eat them alone or pair them with my Dill Yogurt Dip

Mini Sweet Potato Pancakes
 
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Jeanette Kimszal:
Serves: 24 pancakes
Ingredients
  • 3 medium sweet potatoes peeled and shredded
  • 1 egg or chia egg
  • Handful of argula
  • 1 onion diced or dried chopped onion
  • 2 tsp garlic powder
Instructions
  1. Pre-heat oven to 375 degrees Fahrenheit
  2. In a large mixing bowl combine the shredded sweet potato, egg, arugula, onion, garlic powder, and mix well
  3. Take a spoonful of mixture and place in a well greased mini muffin pan
  4. Place in the oven for 25 minutes or until golden brown
  5. Let cool and serve
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