Brisket
Ingredients:
2 lbs. Chuck Roast
1 cup diced onions
1 cup sliced carrots
1 cup sliced mushrooms
1 cup diced potatoes or mini potatoes
16 oz. organic beef broth
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic
1/4 tap. parsley
Optional: Arrowroot or flour to thicken sauce
Method:
Chop up all of your veggies!
Toss the brisket in a slow cooker.
Season with salt, pepper, garlic & parsley.
Top with veggies and broth.
Cook on high for 6 hours in crock pot.
Feel free to add arrowroot or flour to thicken the sauce, once you’ve separated it from the meat and veggies.
Enjoy a nice wholesome treat for the chilly holiday season!
Mami’s Moroccan Salmon
This fish is SO not fishy! I grew up religiously eating this amazing dish for as far back as I can remember! You can make it spicy with peppers if you wish, but I skip that for now so that the kiddos can enjoy it!
Ingredients:
1 lb. Farm Raised Salmon
1 16oz. can San Marzano diced tomatoes
1 cup chickpeas
1 russet potato sliced
1/2 cup sliced carrots
1/4 cup chopped cilantro
1 tsp minced garlic
1 tsp paprika
1 tsp salt
1 tsp pepper
1/4 cup olive oil
Method:
Grease a deep pan with olive oil and lie the salmon flat in the pan.
Season with salt, pepper, paprika and garlic.
Top with vegetables and canned tomatoes.
Sprinkle with cilantro.
Bring to a boil, then simmer on low for 25 minutes and until salmon becomes flakey.
Tofu Veggie Bowl
Ingredients:
1 pack firm tofu
Roasted diced sweet potato
1 pack of Yam Noodles (found in Asian/vegan section)
1 zucchini
1 squash
1/2 onion
1/4 cup cilantro chopped
1 tsp toasted sesame oil
1 tsp rice vinegar
1 tsp tamari
1/2 lime
1/2 teaspoon sesame seeds
1 tbs Avocado Mayo
1/4 tsp Sriracha
Method:
Drain tofu by putting down a paper towel on the top and bottom of it and use something to squeeze out the excess liquid for about 30 minutes. (I like to use two plates).
Then marinate the tofu in half of the amount the recipe calls for with sesame oil, Tamari, rice vinegar and lime.
Peel and dice sweet potato, zucchini and squash then season with salt and pepper.
Roast veggies and tofu on 475 for 20 minutes.
Rinse yam noodles in water. (Disregard fishy smell, it won’t taste like fish!)
Cook noodles for 3 minutes and combine with veggies.
Add remaining sesame oil, Tamari, rice vinegar and lime.
Top with sesame seeds, cilantro and avocado mayo mixed with sriracha as a drizzle.
Enjoy with chop sticks to make things more interesting!
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