Print Roasted Veggies with Squash, Onions, Carrots and Brussels Sprouts Ingredients Butternut, acorn or delicata Squash 2 large white onions Carrots – (I like to use the multi-colored ones) Brussel sprouts – fresh or frozen Olive Oil Salt free spice White pepper Dried onion flakes Garlic powder (not garlic salt) Instructions Scrub squash – (I like to leave the skin on) then cut it into small bite-sized chunks Thinly slice the onions If the carrots are large, cut into 2 … Continue reading →

Print Salmon Burgers Yield: 4 Ingredients 6 oz. can of wild salmon 3 mushrooms 1 small onion ½ can beans (I use a chili bean combo) ½ c chopped spinach 1 egg, whisked 1 tsp capers 2 tsp mustard (I use mustard with horseradish in it) Spices to taste: salt, pepper, garlic powder, dried onion flakes Instructions Saute mushrooms and onions In a large bowl, rough mash the beans and add the mushrooms and onions and the salmon Mix well … Continue reading →

Print Sauteed Mushrooms and Onions Ingredients 1 medium to large onion sliced 4 large mushrooms, thinly sliced Minced garlic 2 cloves or to taste Olive oil Sea salt Pepper dried dill or parsley 1/4 cup white wine 1 tin capers rolled with anchovies (optional) Instructions In a skillet, heat the olive oil and sautee the onions on medium heat Add sliced mushrooms and continue to sautee. Deglaze with some of the white wine Add minced garlic Add the entire tin … Continue reading →

Print Sundried Tomato Tapenade Ingredients 2/3 cup Sun Dried Tomatoes, chopped 1 TBPS Garlic, chopped 2 tsps Capers 3 TBSPS Green Olives, chopped 1/2 tsp anchovie paste (optional) 1 TBSP white wine Instructions Combine all ingredients and store in a glass container in the refrigerator. Use within a week. Recipe Management Powered by Zip Recipes Plugin 5.0 https://thinstronghealthy.com/sundried-tomato-tapenade/ Share this: