Chef Stevie
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 KCMJs Happy News Now! Chef Stevie's Fruit and Veggie Recipes 12/4/15

12/4/2015

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GREEN SMOOTHIE
2 cups fresh spinach
2 cups water
1 cup frozen mango
1 cup frozen pineapple
2 frozen bananas
 2 tablespoons fresh lime juice
1 cup frozen green grapes
1 cup coconut milk
2 tablespoons coconut flakes, unsweetened
 
Blend.
 
ROASTED VEGETABLES
 
2  sweet  potatoes cubed
3  new potatoes, cubed
1 red onion, quartered and pieces separated
2 zucchini, sliced 1-inch thick
2 summer squash, sliced 1-inch thick
1 (8 ounce) bag baby carrots
8 ounces mushrooms ends of stems cut off
2 cups chopped butternut squash
1 red bell pepper, chopped
2 cup broccoli florets
1 tablespoon thyme, chopped (1 tsp. dried)
2 tablespoons rosemary, chopped (2 tsp. dried)
1 teaspoon basil (optional)
3 teaspoons garlic, minced
1⁄4 cup olive oil
2 tablespoons balsamic vinegar
salt(a shake or two)
pepper (a shake or two)
 
oil a baking sheet. Preheat oven to 450 degrees F.
Place chopped veggies in a single layer onto the prepared baking sheet. Add olive oil, balsamic vinegar, garlic and thyme; season with salt and pepper, to taste. Gently toss with remaining ingredients to combine.
Roast for 40 minutes, stirring every 15-20 minutes, or until potatoes are soft when poked with a fork.
.

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    about me

    You shouldn't have to choose between healthy and yummy. I focus on showing you how you can have both, utilizing functional ingredients that keep you at your best!

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  • home
  • recipes
    • Breakfast
    • Desserts
    • Dressings and Sauces
    • Drinks
    • Entrees
    • Sides and Snacks
    • Smoothies
    • Soups
  • Farmacy
    • outside in >
      • diy health and beauty
      • diy household
  • "A Fresh Take" Show
    • Cooking Show
    • Podcast
    • How-To Videos
  • work with me
    • Nutrition & Health
    • Personal Chef
    • Cooking Lessons
  • About
    • Meet Me >
      • shout outs
      • happenings
  • Say Hi