Recipes

Yellow Squash, Eggplant and Onion Kabbas

By Dr. Donna Goldstein | September 23, 2020 | 0 Comments
Yellow Squash, Eggplant, Onions Kabbas

Ingredients 2 Cups Sliced Yellow Squash 2 Cups Sliced Red Onions 2 Cups Sliced Eggplant 1/4 Cup Cilantro 1 tsp Chili 1 Tbs Olive Oil 2 Gloves of Garlic 1 Tbs Balsamic Vinegar 1/4 Cup Veggie Broth Sea Salt & Pepper Directions 1 Slice the vegetables. 2 Prepare marinate by mixing cilantro, chili, olive oil, garlic, balsamic vinegar and veggie broth in a bowl. 3 Marinate the sliced vegetables for at least an hour. 4 Roast vegetable at 350°F for 20 mins. 5 Sprinkle the vegtables with sea salt & pepper.

Confetti Stuffed Peppers With and Without Cheese

By Dr. Donna Goldstein | September 16, 2020 | 0 Comments
Stuffed Peppers

Yields 4 Servings Ingredients 4 Red & Yellow Peppers 3 Cups Rice 10 oz Tofu Crumbles 1/2 Cup Black Beans 1/2 Cup Salsa 3 Cups of Mixed Veggies: Zucchini, Snow Peas, Carrots, Scallions, Sweet Potatoes, Purple & Yellow Onions Sprinkle of cheese (if desired) 1 tsp Cumin 2 tsp Olive Oil 2 Gloves of Garlic 1 tsp Rosemary Sea Salt 1/2 tsp Paprika 1/2 tsp Red Peppers Flakes Directions 1 Dice the vegetables. 2 Lightly sauté the veggies over medium heat with olive oil and minced garlic for 5-7 mins. 3 Mix the cooked veggies with the brown rice, tofu …

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Shrimp Blackened Shrimp Fajitas

By Dr. Donna Goldstein | September 12, 2020 | 0 Comments

Yields 2 Servings Prep Time: 20 Minutes Ingredients 8 oz large uncooked shrimp, peeled and deveined 1 teaspoon chili powder 1/2 teaspoons paprika 1/2 diced onion 1/2 teaspoon cumin 2 cloves of garlic 1/4 tsp salt 2 teaspoons olive oil, divided red bell pepper, sliced 1/2 green bell pepper, sliced 1 yellow bell pepper, sliced 1/2 cup scallions, diced 3 oz sliced avocado Directions 1 Mix chili powder, paprika, onion, cumin, garlic, and salt and separate into two portions. 2 In a large bowl add the shrimp and 1/2 of the spice mixture. Set aside. 3 Slice the veggies, dice …

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Confetti Tofu Mock Egg Salad

By Dr. Donna Goldstein | September 12, 2020 | 0 Comments
Mock Egg Salad

Yields 3 Servings Ingredients 3 cups of mixed diced veggies including red onion, white onion, cucumber, green pepper, snow peas, carrots, purple cabbage, yellow squash or a confetti veggies of your choice. 1 block of drained xtra firm organic Tofu 2 Tbsp of mayo low fat or vegan freshly cracked black pepper ¼ tsp salt or S.A.L.T sisters seasoning Herbs as preferred Dash of turmeric Directions 1 Dice all vegtables. 2 In a bowl, mash the tofu to the consistency of egg salad, add the mayo, diced veggies, salt, pepper and herbs. 3 Add a dash of turmeric (for coloring …

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Confetti Taco Zucchini Boats

By Dr. Donna Goldstein | September 5, 2020 | 0 Comments
Confetti Taco Zucchini Boats

Yields 2 Servings Ingredients 2 Zucchini cut in half (4 halves total) 7 oz ground beef or turkey or chicken per serving or 9 oz veggie crumbles or crumbled tofu per serving 1/2 cup bell peppers, mixed Red & Yellow, finely diced 1/4 cup water 4 tsp Cheddar cheese, shredded (1 tsp per zucchini boat) 2 Tbsp of salsa per serving Use SALT Sisters Taco Seasoning or make your own with 1 tsp Chili Powder, 2 tsp Cumin and 1/2 tsp Salt Directions 1 Preheat the oven to 400°F 2 Prepare your zucchini by trimming off the stem end. To …

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CONFETTI SHAKSHUKA

By Dr. Donna Goldstein | September 5, 2020 | 0 Comments

(OVEN BAKED EGGS IN TOMATO SAUCE) Yields 4 Servings Ingredients 2 Tbsp olive oil 1 yellow onion, chopped 1 large red bell pepper, seeded and thinly sliced 3 cloves garlic, finely chopped 1 (28 ounce) can whole tomatoes ½ Tbsp smoked paprika 1 tsp ground cumin ½ tsp dried oregano 1/8 tsp crushed red pepper freshly cracked black pepper ¼ tsp salt 1 (15 ounce) can Chickpeas or cannellini beans, drained 2 handfuls fresh spinach 4 large eggs 1 handful fresh parsley, chopped 2 oz. feta, crumbled Directions 1 Pre-heat oven to 375° F. 2 Heat olive oil in a …

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CONFETTI FRESH ZUCCHINI/COURGETTE SALAD

By Dr. Donna Goldstein | September 5, 2020 | 0 Comments
Confetti Fresh Zucchini Courgette Salad

by Riverford Organic Farms – Veggie Hacks Yields 2-3 Servings Ingredients 2 green zucchinis 1 yellow zucchini 1 clove fresh garlic 1 lemon 1 tsp of olive oil per serving Optional: lightly sprinkle with SALT Sisters Florida Citrus Sunrise Seasoning or salt and pepper Directions 1 Cut your garlic clove lengthwise and rub the sides of a clean bowl with garlic. Set it aside. 2 Using a peeler, create long ribbons of the two green and one yellow zucchini. The yellow zucchini could be seedy so just go to the core and then stop. After every two or three peels, …

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Confetti Eggplant Pizza

By Dr. Donna Goldstein | September 5, 2020 | 0 Comments
Confetti Eggplant Pizza

Yields 2 Servings Ingredients 1 large eggplant 1 Tablespoon olive oil 2 garlic cloves, minced 1-2 cups of yellow squash, red and green peppers, and onion, diced (or confetti veggies of your choice) 1 can roasted tomatoes Sea salt, to taste Ground pepper, to taste 3/4 cup shredded mozzarella or vegan cheese (optional) crushed red pepper (optional) parsley & scallions for garnish Directions 1 Preheat the oven to 400°F 2 Slice the eggplant in circles about 1/4 – 1/3 inches thick 3 Brush or rub a little olive oil on each side of the eggplant slices and place on a …

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Egg & Veggie Muffins

By Dr. Donna Goldstein | February 7, 2020 | 0 Comments
Egg and Veggie Muffins

Serving Size: Breakfast or Lunch 2 muffins. Dinner 3 muffins Ingredients 1 Red and/or Green Bell Pepper 3 Spring Onions 4 Cherry Tomatoes 1 cup Chopped Spinach 6 Eggs OR 3 eggs + 3 servings Egg Replacement 2 ounces Mozzarella or Feta Cheese 2 dashes Hot Sauce and/or Curry Powder Garlic Powder or Fresh Basil (optional) Salt and Pepper to taste Directions 1 Preheat oven to 350° F 2 Wash and dice pepper, onions, tomatoes, and spinach. Put in a large mixing bowl. 3 Spray muffin pan with nonstick spray. 4 Divide up the veggies evenly among the muffin cups. …

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Rainbow “Mock Chicken” Soup

By Dr. Donna Goldstein | February 7, 2020 | 0 Comments
Rainbow Mock Chicken Soup

For my hubby who has a cold…. Ingredients Lots of onions Lots of garlic Rosemary (fresh if you have it) Thyme (fresh if you have it) Vegetable Broth Red and Yellow Bell Peppers, sliced White and Purple Onions, sliced Orange and Purple Carrots, sliced Yellow Potatoes, chunked Chick Peas (canned or pre-cooked) Snap Peas Yellow and Green Summer Squash, halved lengthwise and sliced Bok Choy, sliced Directions Add all ingredients to large saucepan or stock pot. Bring to a boil and then simmer until vegetables are crisp-tender.

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