Roasted organic tempeh with celery, shredded yellow carrots, and Napa cabbage sprinkled with white and black sesame seeds

Serves: 2

Prep time: 10 minutes

Cook time: 25 minutes

Ingredients:

1 organic tempeh block, chopped

2 organic celery pieces, chopped

1/4 cup shredded Napa cabbage

1 tablespoon grapeseed oil

1 teaspoon white sesame seeds

1 teaspoon black sesame seeds

1 organic yellow carrot, shredded

1/4 teaspoon pink himalayan salt

1/4 teaspoon black pepper

Instructions:

Saute chopped tempeh with grape seed oil, pink himalayan salt and pepper. Add shredded carrots, chopped celery, and Napa cabbage and continue to sauté until flavors blend. Sprinkle with white and black sesame seeds.

 

 

the best mushroom, barley soup with celery and carrots

Serves: 2

Prep time:  10 minutes

Cook time: 30 minutes

Ingredients:

1/2 cup pearl barley

1 cup dried mushrooms (porchini, shitake, oyster, woodear forest)

2 carrots, chopped

2 celery stalks, chopped

1/4 cup red onion, chopped

2. 5 cups vegetable broth

1 tablespoon whole wheat flour

1 tablespoon olive oil

1/4 teaspoon pink himalayan salt

1/4 teaspoon black pepper

1 teaspoon soy sauce

Instructions:

Soak 1 cup mushroom mix in water for 20 minutes.

While mushrooms are soaking, saute chopped carrots, onion and celery with olive oil, pepper and pink himalayan salt. Add 1/2 cup barley to the pan and let barley toast for a few minutes. Add 1 tablespoon of whole wheat flour and let it coat the veggies and cook for a few more minutes. Add mushroom mix to the pan (INCLUDE the mushroom water). Finally, add 2.5 cups of organic vegetable broth and cook for 20-25 minutes until barley is cooked. Add soy sauce sauce and let all flavors collide.

Fried rice with brown rice, wild shrimp, garlic, organic red peppers,organic baby bellas,organic tomatoes,organic eggs, green peas,sesame seeds-cooked with grapseed oil and toasted sesame oil

Serves: 2

Prep time: 8 minutes

Cook time: 25 minutes

Ingredients:

10 wild shrimp

1 cup brown rice

1 garlic clove, minced

1 organic red pepper, chopped

1 organic tomato, chopped

5 organic baby bellas, chopped

1/2 cup green peas

1 organic brown egg

1 tablespoon black sesame seed

1 tablespoon white sesame seed

1/4 teaspoon pink himalayan salt

1/4 teaspoon black pepper

1 tablespoon grape seed oil

1/2 tablespoon toasted sesame oil

Instructions:

Prepare rice with 2 cups of water to 1 cup of brown rice.

While rice is cooking, sauté garlic and shrimp with grape seed oil. Season with pink himalayan salt, black pepper and toasted sesame oil.

Scramble 1 egg and add it to shrimp medley, then add pepper, baby bellas, peas and tomato. Keep cooking on medium heat and sprinkle with white and black sesame seeds.

Combine brown rice to veggie -shrimp medley and cook together until flavors meet. Add more toasted sesame oil if needed.

Serve hot.

 

Roasted yellow and orange pepper stuffed with quinoa, sautéed baby bellas and red onions

Serves: 1

Prep time: 5 minutes

Cook time:25 minutes

Ingredients:

2 whole organic peppers, sliced open

8 baby bella mushrooms, chopped

1/4 cup red onion, chopped

1 tablespoon grapeseed oil

1/4 teaspoon pink himalayan sea salt

1/4 teaspoon black pepper

1 tablespoon nutritional yeast flakes

1/4 cup organic white quinoa

Instructions:

Preheat oven to 350 degrees and stick peppers in to roast (peppers should already be sliced in the middle)

While peppers are cooking, prepare 1/2 cup water to 1/4 cup quinoa.

While peppers and quinoa is cooking, sautéed red onion and mushrooms.Sprinkle himalayan sea salt and pepper.

After everything is finished cooking, stuff peppers with quinoa on bottom and layer sautéed mushrooms and red onions. Sprinkle nutritional yeast on top.

 

Roasted sweet potato, raw brussels sprouts, raw almond and black sesame seeds ..with my dressing

Serves: 1

Prep time: 5 minutes if sweet potatoes were roasted earlier

Cook time: 25 minutes including roasting sweet potatoes, 5 minutes if roasting was done earlier

Ingredients:

4 mini brussel sprouts, shredded

1 sweet potato, chopped and roasted

olive oil used for roasting sweet potato

1 handful raw almonds

1 teaspoon black sesame seeds

my homemade dressing drizzled on top of salad (grape seed oil, flax oil, minced garlic, dried oregano, mustard, apple cider vinegar)

sprinkles of nutritional yeast flakes

Instructions:

Chop brussels sprouts

Roast sweet potato earlier and let them cool

Combine almonds to mixture and top with black sesame seeds and nutritional yeast

 

Jack’s Chicken Soup with organic roasted chicken, organic broth, peas, carrots and white rice

I am often asked, “do your kids eat your recipes? ”  I am proud to say that I worked so hard over the last few years creating healthy recipes that my kids do eat. This is an example of my healthy chicken soup created just for Jack as he is the chicken eater in the house. I often cook two different dishes but they are both always homemade in Jenny’s Kitchen 🙂

 

Serves: 2

Prep time: 5 minutes if chicken is cooked ahead of time

Cook time: 15 minutes if chicken is already cooked

Ingredients:

1 cup of roasted  organic chicken pieces

1-2 cups of organic chicken broth

1/2 cup cooked peas

1/2 carrot, shredded

1/2 cup white rice

Instructions:

I roast organic chicken breasts with olive oil, himalayan sea salt and black pepper. It is most efficient to cook a tray of chicken and then freeze the cooked chicken pieces. When I need the chicken for a recipe, I just defrost individual pieces.

Cook 1/2 cup of white rice with 1 cup of water.

Combine 1 -2 cups of organic chicken broth with cooked white rice, shredded chicken pieces, shredded carrots and green peas. Heat and stir soup ingredients together.