Healthy Summer Recipes // Healthy Elizabeth

 Summer Vegetable Chowder:

2 tbsp avocado oil 1 tbsp butter 2 poblano peppers, seeded and finely diced (or canned hatch chili peppers) ½ sweet onion, finely diced 4 cloves garlic, crushed 4 ears corn, cut off cob (or 16 oz frozen corn) 2 medium russet potatoes, peeled and cut into 1/4 inch cubes 32 oz chicken stock 1 medium zucchini, diced 1 medium yellow squash, diced ½ teaspoon paprika ½ teaspoon dried parsley sea salt to taste 1½ cups half and half ½ tablespoon sherry cooking wine 2-3 dashes hot sauce One-Pot Lima Beans and Rice: 2 tbsp avocado oil 1 tbsp butter 16 oz frozen lima beans or butter beans ½ medium sweet onion, finely diced 3 cloves garlic, crushed or minced 1-2 teaspoons cajun seasoning (or creole) 10 ounces chicken sausage (sliced in half then cut into 1/2 inch slices) flavor of choice 2 cups jasmine white rice 32 ounces (4 cups) chicken broth or vegetable broth 1 large heirloom tomato, diced salt and pepper to taste parsley, for serving optional

Veggie wraps: Tortilla toasted in skillet Homemade hummus: https://healthyelizabeth.com/this-eas... Mustard White cheddar cheese (optional) Spinach, cucumbers, bell peppers, salt + pepper Sprouts or microgreens Sauerkraut or banana peppers Spinach Green Tea Smoothie: Baby spinach (that’s been frozen) Frozen banana Vanilla protein powder Kefir or canned full-fat coconut milk 1 tsp nut and seed butter 1-2 tsp matcha powder (I adore and use cymbiotika’s organic matcha, my link gets you a discount: https://cymbiotika.com/HEALTHYELIZABETH ) Coconut water Ice cubes, optional Roasted Mediterranean veggie and rice bowls: For the veggies: Asparagus, green beans, and cherry tomatoes- drizzle with oil, salt, garlic powder and roast at 425- 450 F for roughly 15 minutes. For The Rice: Drizzle of oil ½ sweet onion, diced 1-2 cloves garlic, minced Basmati rice, rinsed Lemon juice Fresh dill or dried dill For the Feta sauce: 2 baby cucumbers, peeled, grated, water squeezed out 3-4 cloves garlic, minced ¼ - ⅓ cup crumbled feta ¾ cup Icelandic or greek yogurt ( 6% or 4%) 1-1 ½ tsp sea salt, to taste Drizzle of olive oil


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