Zucchini Ribbons

Veggies! Out of all the things I recommend to my patients eating more vegetables is always #1! Especially during the holidays when there's an over abundance of drinks, desserts, and hefty main courses. When I know I've got something coming up where I will be indulging I really work on upping my veggie intake before and during the event. Today I'm lovin on some zucchini, and using it as the main part of dinner. I sauté the strips then top with Kalmata olives, feta, parsley and lemon zest. Using it as the noodles for spaghetti is a great way too!

-3 zucchinis sliced with a veggie peeler or however you like to do it.

-Place strips in a colander, sprinkle with salt. Let sit for five minutes then press out all extra water. 

- Sauté for 5 minutes in a pan with 2 Tbs olive oil, 3 chopped garlic cloves, 1 Tbs hot pepper flakes, and salt/pepper to taste. 

Thai Broccoli Bowl

Many of us are still reeling from the amount of holiday eating and drinking we did this past week. Hop on the Meatless Monday band wagon and make a bowl of veggie and tempeh awesomeness to get you and your family back on tract. Today's recipe is a remake of a restaurant favorite of mine, Thai Peanut Tofu, from Sunrise Cafe   . This is one of my "go to's" that I make at least once a week. I change the veggies to incorporate whatever I have on hand. To ensure that quick meals have tons of flavor using fresh garlic and ginger are key. To keep ginger root fresh store it in the freezer and pull it out whenever you need it! 

1 cup short grain brown rice

2 tbs olive oil

3 garlic cloves chopped

2 tsp fresh chopped ginger root

Place rice and other ingredients into a medium sized sauce pan. Toast rice for 2-3 minutes on medium to high heat. Add 2 cups water to rice. Bring to a boil, then cover and simmer for 20-25 minutes until rice is tender. 

2 cups fresh broccoli florets

Add broccoli to the pot of cooking rice when there is around 5 minutes left of cooking. 

1 package tempeh sliced into small chunks

Saute tempeh in a bit of olive oil to brown

Combine the rice with broccoli and tempeh in a bowl. Top with liquid aminos    , has a similar flavor to soy sauce, and 1 Tbs of Mrs. Chuns Thai Peanut Sauce  . It's easy to go overboard with sauces, with this specific one I like to add 1 Tbs of the peanut sauce to 1 Tbs rice wine vinegar. This makes it seem like I'm getting more with the same calorie amount!

Maple and Herb Roasted Turkey

Turkey time! This is my go to recipe for a roasted turkey! I have gone through many turkey recipes and this is the combination I always come back to. If you have time you can brine your turkey or not, this recipe works either way. When you get a fresh, free range turkey they can benefit from a brine just to ensure the meat is super tender and flavorful. 

-1 18-20 lb thawed or fresh turkey

-1/2 stick softened butter

-2 Tbs olive oil

-2 tsp salt

-2 tsp pepper 

-1 tsp dried sage

-1 Tbs poultry seasoning

Mix all these ingredients together and place under the skin of the bird, massaging the butter mixture to cover the breast meat and the whole bird. 

Remove the giblets from the inner cavity and generously salt and pepper the inside. Take 1 onion and chop in half and place inside, take 2 sprigs of rosemary, a few fresh sage leaves, and 1 head garlic cut in half and place all inside the cavity. Tie the legs together with kitchen twine. Bake covered with aluminum foil at 350 for 15-20 minutes per lb of meat. For the last 1 hour of cooking  uncover the bird and baste with maple syrup every 20 ish minutes. If you see it is getting too browned just cover back up with the aluminum! Let the turkey rest for at least 30 minutes before carving!