Easy Apple Crisp

apple crisp

Apples are literally falling from the sky here in Colorado right now. I have never seen so many apples and apple trees everywhere! So what’s a person to do? Of course, you make apple crisp! I love this stuff–it’s better than apple pie and so much easier! And it’s gluten free, although not Paleo this way, but you can make it Paleo.

Ingredients
6 fresh crisp tart apples, sliced. You can choose to remove skin or leave it on–I like the extra taste and fiber of the skin!
2 or so tsp cinnamon
Rolled oats
1/4 cup brown sugar or maple syrup
1/4 cup butter
pinch of salt
more cinnamon

Directions
Preheat oven to 375 degrees. Core and slice apples in thin slices. Sprinkle generously with cinnamon. Load into a greased baking dish with sides (I used an 8×8 brownie pan).

In food processor, or with a large fork, mix oats, sugar or syrup, butter, salt and cinnamon. Process till just crumbly, don’t overprocess!
Add crumb topping to apples, covering as completely as possible. Place in hot oven and bake 30-35 minutes till apples are soft and cooked through and crumb topping is golden brown. Enjoy! Serves four.

Pumpkin Power Smoothie

Pumpkin smoothie milk shake made with pumpkin puree and cream

A great breakfast when you want something light, fast and filling!

Ingredients
1/2 cup (approximate) Organic pumpkin
1 small or 1/2 regular/large apple
Protein powder (I used RAW protein powder)
shot of vanilla
1-2 tsp cinnamon
1 tsp turmeric
Handful of greens
Flax milk, coconut milk, almond milk, etc.
Add a Tbsp of coconut oil

Directions
Mix in blender until smooth. Add a few ice cubes if you like it cold.

 

Thai Turkey Meatballs with Red Curry Sauce

christins thai meatballsAn awesome recipe that my talented daughter Christin created. It’s amazing!!

Meatballs
2 lbs ground turkey
1 cup zucchini, shredded & liquid squeezed out
1 tbsp fish sauce
1/2 medium red onion grated
3 garlic cloves, microplaned or finely chopped
1 tsp red curry paste (can buy in asian section in grocery store)
2 tbsp canned coconut milk
1 tsp hot pepper flakes
Olive oil, or coconut oil for pan

Sauce
Remainder of can of coconut milk
3 tbsp tomato paste
1 1/2 tsp red curry paste
1 tsp fish sauce
2 tbsp ginger, finely chopped
1/8 tsp hot pepper chili flakes, or to taste
Juice of 1 lime, plus zest of half

Directions
Mix the turkey, zucchini, fish sauce, onion, garlic, red onion, coconut milk, and hot pepper flakes together in a bowl. (I found it easiest to use my hands.)

Roll the mixture into roughly 1 inch size balls (around the size of a ping pong ball) and place on a baking sheet lined with parchment paper.
In a large skillet, put the olive oil or coconut oil and heat to medium. Begin placing the meat balls around the pan, be careful not to overcrowd. (I had to do a couple batches.) Brown on all sides.
In a separate dish, mix the ingredients for the sauce. When all the meatballs are finished browning, place them all back into the pan and pour the sauce. Let simmer on medium low for about 20 minutes or until the meatballs are cooked through. Serves 4-6, or makes great leftovers!

 

Blackberry Tart with Paleo Crust

blackberry tart

This fabulous fruit tart is bursting with some potent antioxidants, vitamins, minerals and fiber! Eating a variety of fresh berries is one of the best ways to fight aging.

The high-powered antioxidants in the berries protect and smooth your skin and help prevent wrinkles, strengthen your immune system, and fight off cancer and heart disease. Antioxidants also speed up your metabolism, giving you more energy, and helping you burn fat as well!

Berries are a luscious, juicy, sweet treat that fill you up with their healthy fiber and help keep your blood sugar stable as well, meaning you stay in the fat burning zone, as well.

The crunch, nutty crust is low glycemic and grain free. Nuts are a far better choice than a regular pastry crust of starchy refined flours. And what’s more, nuts are of full of healthy monounsaturated fats such as oleic and palmitoleic acids, which help to lower LDL or “bad cholesterol” and increase HDL or “good cholesterol”.

Nuts are also a rich source of B vitamins, vitamin E, and minerals including: manganese, potassium, calcium, iron, magnesium, zinc, fluoride and selenium.

Ingredients for Crust
1 3⁄4 cups raw almonds, walnuts or pecans 1 Tbsp coconut oil or grass fed butter
5 fresh dates, pitted
Pinch of nutmeg
2 tsp of cinnamon
Pinch of sea salt
1-2 Tbsp raw honey (just enough so that dough will stick together)

Directions for Crust
Finely chop the nuts in a food processor. Add the oil, dates, and spices. Blend together until fine and crumbly. Transfer mixture to a mixing bowl, add honey, and mix to form a dough ball. Add more honey, if needed, so that mixture sticks together.

Grease a 9” pie pan with coconut oil or grass fed butter, and spread the dough into the bottom of the pan. Bake at 350 degrees F for about 10-12 minutes, until the edges are just beginning to brown.

Ingredients for Filling
4-5 cups (around 1 quart) fresh or frozen organic blackberries, cherries, blueberries, strawberries, or raspberries (any combination is great)
3 Tbsp raw honey
1 1⁄2 Tbsp arrowroot

2 Tbsp water, or juice if using frozen berries

Directions for Filling
If you are using frozen berries make sure they are completely thawed, so they do not get too juicy and dilute the filling.

Add 2 cups of the berries along with the arrowroot in a blender. Add 2 Tbsp water or berry juice. Blend into a puree. Cook puree in small saucepan with honey over medium heat, stirring constantly for about 3-4 minutes. It will become clear as it thickens.

Remove from heat and cool slightly. Add remainder of berries and fill shell. Refrigerate, covered at least 3 hours. Make sure it is covered so it doesn’t pick up moisture from the refrigerator.

For an extra special treat, top with REAL whipped cream.

REAL Whipped Cream Topping
Whip a half pint of organic heavy cream with an electric mixer in a metal bowl until soft peaks form. Add a touch of stevia and a splash of vanilla and mix. Keep chilled until ready to use.

Sockeye Salmon Salad

Did you know all sockeye is wild caught? This is a big plus, so you know you are getting the best fatty oils and healthiest type of fish you can eat. Try this delicious salad!

Sockeye Salmon Salad
Most any type of wild caught salmon works in this salad, but sockeye salmon is definitely my favorite. You can find it canned and it’s delicious. Keep some on hand. Salmon contains a large amount of antioxidants, and the darker pink the flesh, the more antioxidants–as long as it is wild caught.

Salad with salmon, caviar and arugula on a white background

The pigment that helps to make salmon’s flesh pink is astaxanthin. Astaxanthin lowers C-reactive protein (CRP), which measures inflammation in the body and the blood vessels.

Astaxanthin may just be the best antioxidant for DNA protection. It’s 6,000 times more effective than vitamin C, 800 times more effective than CoQ10 and 550 times more effective than vitamin E or green tea.

The effect astaxanthin has on DNA is rather amazing. DNA is damaged by free radicals when you’re exposed to things like pollution, smoke, radiation and processed food. In one study, DNA damage dropped by 43% after subjects took astaxanthin supplements.

Wild caught salmon is especially rich in omega 3’s and the health benefits from this mega nutrient are endless! Salmon is also a great source of easily digestible protein, niacin, B6, B12, selenium, phosphorus and magnesium.

Eating salmon even twice a week may help raise omega 3 levels as effectively as taking daily fish oil supplements. And those healthy fats in salmon help burn body fat, contribute to a healthy heart, protect against strokes, reduce inflammation in the body, fight cancer, improve asthma, protect your eyesight, and more.

Eating a diet high in astaxanthin and omega 3 fats protects skin against sunburn and wrinkles. The omega 3’s in salmon lift your mood and fight depression, improve memory and learning ability, and help with disorders like ADD (Attention Deficit Disorder). Healthy fats in salmon and other wild caught cold water fish also help prevent dementia and Alzheimer’s disease.

Ingredients
2 cans (6.5 oz each) canned sockeye salmon, drained and chunked
3 Tbsp organic mayo (see recipe below to make your own)
1 Tbsp lemon juice
1 Tbsp capers, drained
1/3 cup finely chopped fennel root
1/3 cup finely diced red onion
Pinch of organic black pepper
1 Tbsp chopped fresh dill or 1/2 – 1 teaspoon dried organic dill weed 4-6 large leaves green or red leaf lettuce

Directions

Drain salmon and discard skin and any bones (if desired). In a medium bowl, combine ingredients. Add salmon and stir gently to combine.

Lay out lettuce leaves and place a scoop of salmon salad on each leaf. Serves 2-4.

Thai Orange Seafood Soup

Thai Orange Seafood Soup

 Thai Orange Seafood Soup

This beautiful and exquisitely delicious Thai soup makes a gracious addition to any table. Serve it as a special appetizer for a dinner party or just make it for the main course. In Thai, it’s known as “Geng Som Pla” – which actually means “Orange Fish Curry” – an ancient recipe from the Central Plains region of Thailand.

It is a hot and spicy soup with both sour and sweet overtones that make for a lively combination, especially when paired with your choice of fish and/or seafood. Use plenty of fresh local vegetables to make this a wonderfully healthy Thai soup.

I served this soup on a cold and blustery day to a friend of mine who was coming down with a cold. It hit the spot and was declared, “the best soup ever”! It’s also actually very good on a hot day! In Thailand, it’s very hot and they eat hot and spicy soups all the time to stay cool.

You can vary the vegetables in the soup, as long as the seasonings stay intact. It can also be served with brown rice or quinoa on the side.

Ingredients

6 cups organic, free-range chicken stock

2-3 medium fillets of wild caught cod, cut into chunks

10 medium shrimp OR other shellfish

Juice of 2 oranges, OR about 1 cup prepared orange juice

2 tsp. tamarind paste (available at Asian/Indian food stores) OR 2 Tbsp. lime juice

1 Tbsp palm sugar

3 Tbsp fish sauce

2 cups baby bok choy, chopped

Handful of cherry tomatoes

Handful green beans, cut into 2 inch lengths

1 small zucchini, cut into quarters and sliced

4-6 green onions sliced

PASTE

Blend in food processor, OR mince by hand—

1 shallot OR 1/4 cup purple onion

1/2-1 fresh red chili OR chili flakes to taste

1 thumb-size piece ginger

3-4 cloves garlic

1/4 tsp ground white pepper

1 extra tsp. fish sauce

1 Tbsp fish sauce

Generous handful fresh coriander (+ extra for later)

Directions

Make the soup paste, either by mincing and mixing paste ingredients together by hand, OR by placing paste ingredients in food processor and processing well.

Warm a medium-size soup pot over high heat.  Add a little butter in the bottom then add the paste you just made.  Stir-fry 1-2 minutes to release the fragrance, then add stock, orange juice, tamarind or lime, and sugar. When soup comes to a boil, reduce heat to medium.

Add the firmer of the vegetables–the beans and white parts of the bok choy.  Simmer 4-5 minutes, or until beans have softened.

Add remaining vegetables, plus fish and shrimp. Simmer 2-3 minutes, until fish has turned firm and opaque-white and shrimp are pink and plump.  Finally, add the fish sauce.

Don’t over-stir at this point, as this will cause fish pieces to break up.

 

Spicy Black Bean Veggie Salad

Black Bean Salad

blackbeansalsa

Black beans are rich in healthy fiber, which makes them a satisfying low glycemic snack, and they are full of a very potent antioxidant, anthocyanin—the same kind of antioxidants that grapes and blueberries are rich in! Of any bean, black beans contain by far the most antioxidants of any bean.

Beans also help stabilize blood sugar, and help prevent cancer, increase energy and fat burning metabolism, and are full of protein, vitamins and minerals.

You can purchase black beans already cooked in a can or boil your own from dry beans. Similar recipes often contain corn as an ingredient as well, but I don’t recommend using corn as it is high glycemic, fattening and genetically modified.

Try adding some chopped jicama for an extra sweet crunchy taste! This hearty salad is also a great side dish to grass fed beef dishes like burgers, steaks and more. Or try seasoning a chicken breast with a little cumin and chili powder and serve on top of this.  It’s also great alongside your eggs in the morning!

Since beans are a low glycemic carbohydrate, limit your serving size, and avoid eating it with chips, crackers, etc.

Ingredients
2  15oz/425 gm cans of black beans, drained and rinsed, or 3-4 cups cooked beans

1 ripe tomato, diced

1 red onion, diced

2 cloves garlic, minced

Generous handful of fresh cilantro, chopped

1 small red, green or yellow bell pepper, chopped

1 small jalapeño, minced, ribs and seeds removed or hot pepper flakes

Juice of 1 lemon or lime

Sea salt and pepper to taste

A pinch of cumin powder

Directions

Combine all ingredients in glass bowl, mix and enjoy! Serves 4.

 

 

Delicious Home-made Kale Chips with Tahini Dressing

kale chipsThese chips are delicious!! Better make a double batch, because they shrink when cooked and they go FAST!

A few good things about kale…

Kale can provide you with some special cholesterol-lowering benefits if you will cook it by steaming. The fiber-related components in kale do a better job of binding together with bile acids in your digestive tract when they’ve been steamed. When this binding process takes place, it’s easier for bile acids to be excreted, and the result is a lowering of your cholesterol levels. Raw kale still has cholesterol-lowering ability—just not as much.

Kale’s risk-lowering benefits for cancer have recently been extended to at least five different types of cancer. These types include cancer of the bladder, breast, colon, ovary, and prostate. Isothiocyanates (ITCs) made from glucosinolates in kale play a primary role in achieving these risk-lowering benefits.

Kale is now recognized as providing comprehensive support for the body’s detoxification system. New research has shown that the ITCs made from kale’s glucosinolates can help regulate detox at a genetic level.

Researchers can now identify over 45 different flavonoids in kale. With kaempferol and quercetin heading the list, kale’s flavonoids combine both antioxidant and anti-inflammatory benefits in way that gives kale a leading dietary role with respect to avoidance of chronic inflammation and oxidative stress.

Also…

Kale is high in Vitamin C. This is very helpful for your immune system, your metabolism and your hydration.

Kale is high in calcium. Per calorie, kale has more calcium than milk, which aids in preventing bone loss, preventing osteoporosis and maintaining a healthy metabolism. Vitamin C is also helpful to maintain cartilage and joint flexibility

Kale is a great detox food. Kale is filled with fiber and sulfur, both great for detoxifying your body and keeping your liver healthy.

Ingredients
1 large bunch of kale, inner ribs removed
2 tablespoons lime juice
2 tablespoons extra virgin olive oil
4 tablespoons tahini
1 teaspoon nutritional yeast
1 teaspoon crushed red pepper flakes
½ teaspoon salt

Instructions

Preheat the oven to 200 degrees F (or plug in your dehydrator). Line a baking sheet with foil or parchment.

Wash and thoroughly dry the kale, then remove the leaves from the tough inner stem. Slice or rip into large pieces. Remember- they’ll shrink as they dehydrate so don’t go too small. Place in a large bowl.

In a small bowl, whisk together the remaining ingredients. Pour over the kale and coat each leaf thoroughly. It’s messy, but the best way to do this is with your hands.

Spread the chips in a single layer on the baking sheet or in the dehydrator. The dehydrator should take approximately 8 hours. The oven will take up to an hour (start checking on them after 30 minutes. They’re ready when the seasonings are completely dry and the kale is crispy.

Curried Sweet Potato Soup

Pumpkin, sweet potato and carrot soup with a dollop of yoghurt, in a white bowl on a blue background, with copy space above and below.  More soup:-[url=http://www.istockphoto.com/file_search.php?action=file&lightboxID=3666414]here[/url]

A rich and satisfying soup with the exotic taste of the East to fill you up!

Sweet potatoes are not just another starch root vegetable. They contain numerous, significant, and surprising health benefits, including antioxidants, anti-inflammatory compounds, and blood sugar-regulating substances. Their bright orange flesh is one of the best sources of beta carotene, the pre-cursor to vitamin A. Sweet potatoes contain 1000-6000 micrograms of vitamin A in every 3 oz serving. But be sure to include some healthy fat like grass fed butter with those, because your body can’t absorb or convert that beta carotene into vitamin A without some fat!

Sweet potatoes’ phytonutrients lower your health risk from free radicals and heavy metals. These phytonutrients also help with digestive tract problems including IBS and ulcerative colitis.

And be sure to be generous with those super powerful spices–curry powder, coriander, cardamom, and turmeric which have massive benefits from anti-aging, brain health, cancer protection to arthritis.

Ingredients
3-4 sweet potatoes, cubed
1 medium sweet onion, diced2 celery stalks, diced
1 garlic clove, minced
1/4″ fresh ginger, peeled and minced
1/2 tsp curry powder with turmeric
1/2 tsp coriander
1/4 tsp turmeric
1 tsp sea salt
pinch of cayenne pepper
5 cups vegetable or chicken stock or bone broth
1 cup coconut milk
1 Tbsp butter
1/2 cup roasted pumpkin seeds

Directions
Heat butter in larg pot and saute onions and celery until onions are translucent. Add minced garlic and saute briefly Add remining ingredients and bring to a boil. Reduce heat and simmer for 30 minutes until tender. Let cool, and process in food processor or blender in batches until smooth. Sprinkle with roasted pumpkin seeds and serve with a large salad. Serves 4.

Paleo Cashew Hummus

Cashew nuts in an olive wood bowl and scattered, isolated over white background with reflection.

 

I found this awesome recipe from Whole9 for cashew hummus–no beans, no starch, just healthy satisfying fats and protein. Here’s the base recipe, and I’ve included info on how to make plain, olive, roasted red pepper and sun-dried tomato versions too.

Ingredients
1 cup raw cashews
1/4 cup tahini
1/3 cup lemon juice
2 cloves garlic, crushed
1/2 teaspoon salt
1 teaspoon cumin
1/8-1/4 teaspoon cayenne
water
chopped fresh parsley, for garnish (optional)

Directions
Soak cashews in a bowl of water for at least three hours. Drain and rinse a few times, then drain well and place in food processor.

Add remaining ingredients to food processor and puree until well-blended. The texture will be very thick. Add water, 1/4 cup at a time, until desired thickness–add it gradually to get the right consistency.

Sprinkle the top with freshly chopped parsley before serving.

For the variations, keep the base recipe the same and add the following:

Olive:  Add black olives to the mixture before blending. For canned olives, 20-30 is a good number. For fancier cured Greek olives, start with 10-15 and add more to taste.

Roasted Red Pepper: Add 1-2 roasted red peppers and 1/2 teaspoon paptrika to the mixture before blending. To roast peppers, cook on a grill or under the broiler until charred and soft. Place in paper bag for 10 minutes, then peel. Or take the easy route, and buy them in a jar at the store.

Sun-dried Tomato: Add 5-7 sun-dried tomatoes to the mixture before blending.

Mango/Peach Chicken Salad

Fresh chicken salad seasoned with pepper with lettuce, mango, red bell pepper and cucumber (Selective Focus, Focus on the meat in the front)

It’s too hot to cook right now, so a cooling, refreshing, slightly sweet and tangy salad with chicken just hits the spot! Peaches are in season most places but you can also use mangos or a combination of those bright yellow, vitamin A filled juicy fruits.

Ingredients
1 lb chicken breasts, grilled, baked or boiled, cooled and chopped
2 peaches or 1 medium to large sized mango
3-4 stalks celery, chopped
1/2 sweet onion chopped
1 sweet bell pepper
baby greens, spinach, leaf lettuce or bibb lettuce, chopped
2 Tbsp rice wine vinegar or lemon juice
1 Tbsp extra virgin olive oil, avocado oil or grapeseed oil
Sea salt and fresh ground pepper

Directions
Mix up all ingredients except salad greens, toss with dressing. You may keep in the refrigerator for several hours before serving over lettuce. Enjoy! Serves 4.

Delectable Summer Salad

salad

Quick and easy and beautiful to the eyes!

Red leaf lettuce, grated fresh carrots, sliced sweet onion, ripe tomatoes, and a delicious dressing of olive oil, apple cider vinegar, and a drizzle of maple syrup. Toss!

For some extra tang, add a 1/2 tsp of dijon mustard.

Fresh Veggies with Garbanzos, Garlic and Olive Oil

Fresh veggies and garbanzos

This lunch is easy and quick and a picture is worth a thousand words. I made this the other day and it was delightful–especially since veggies are out, local, fresh and bursting with flavor!

Saute up a few chopped cloves of garlic in some butter. Add your choice of veggies and steam veggies until tender crisp. Top with a generous squeeze of fresh lemon, extra virgin olive oil, sea salt, and pepper and dig in!

Spicy Black Bean Veggie Bowl

Spicy black bean veggie bowl

Want something a little lighter? Meatless meals are great for you and great for the planet. Try this filling, fiber rich, brimming with antioxidants veggie bowl.

Ingredients
1 can of black beans
1/2 lb of green beans
2-3 carrots
2-4 garlic cloves
yellow squash or zucchini
1 red onion
fresh tomato
chili powder
cumin
salsa, hot sauce or sriracha
butter

Directions
In a frying pan with butter, add 1/2 onion and garlic, chili powder and cumin and stir and cook till tender. In a sauce pan, add to beans along with hot sauce and simmer over low heat. Wash veggies, chop carrots and squash and add remaining onion to large pan with a tbsp of butter, salt and pepper. Add about 1/4 cup water and lid, simmer over medium heat until tender–dont overcook! (ten minutes approx)

Spoon up beans in bowls and add veggies, chopped tomato, and a touch of hot sauce if desired. Enjoy! Makes 2-4 servings.

Mexican Turkey Lettuce Wraps

Mex turkey wraps

A little something spicy and delicious for an easy lunch or light dinner!

Ingredients
1 lb of ground turkey, either dark or white meat
garlic, minced
sea salt, pepper
pinch of cayenne
1/2 tsp or so of chili powder
1 tsp cumin
sweet vidalia onion
tomato
cilantro
salsa or hot sauce
green or red leaf lettuce
avocado
coconut oil, olive oil or butter

Directions
In a frying pan, heat up oil, add turkey, garlic, seasonings and cook till turkey is no longer pink. Chop up sweet onion, tomato and avocado and cilantro. Add turkey to large lettuce leaf, top with onion, tomato, avocado, cilantro and salsa. Mmmm-mmm. Serves 4.

BLT Salad

blt+salad+-+11874

Love Bacon, Lettuce and Tomato Sandwiches? This is a great way to enjoy that same great flavor, without the fattening bread–and with the addition of lots of green veggies, plus avocado!

Ingredients
Romaine, leaf lettuce, baby greens, supergreens, spinach, etc
Cherry tomatoes, sliced in half, or 1-2 larger tomatoes, chopped
4-6 slices natural bacon, cooked and chopped up
Avocado, chopped
Raw blue or goat cheese, optional
Extra virgin olive oil and apple cider or balsamic vinegar

Directions
Cook bacon ahead of time, chop. Clean and chop vegetables and lettuce. Assemble with generous amounts of bacon and avocado.
Add dressing before serving and garnish with cheese if desired.

Paleo Pumpkin Pancakes with Peaches

Paleopumpkinpancakes

Pumpkin is great any time of the year–dont just wait until Thanksgiving. These delicious pancakes are made with pure buckwheat flour, ground flax and vitamin A rich organic pumpkin. Buckwheat is not made from a grain, it is from a seed, so it is low glycemic and anti-inflammatory. Plus–in Colorado, we have these amazing peaches grown in Palisade, Colorado and they are the sweetest, freshest, juiciest peaches I’ve ever had!

Ingredients (all measurements approximate)
1 can organic pumpkin puree
1/2 cup pure buckwheat flour (not buckwheat pancake ‘mix’, this has wheat flour in it.
1/2 cup ground flax seed
4 eggs
1 tsp vanilla
1 tsp of baking soda or baking powder
pinch of sea salt
pinch of nutmeg and cinnamon
water or almond/flax/coconut milk to thin batter if needed

Directions
In a big bowl, add dry ingredients and mix. Add eggs, vanilla, and liquid to thin to a medium batter. Heat up large flat pan and add tbsp or so of butter. Drop batter in pan to make small pancakes. Flip when pancakes have dry bubbles around edges. Garnish with fresh peaches or berries, grass fed butter and a drizzle of real maple syrup. Enjoy!

Southwest Veggie Scramble

FullSizeRender-3

Delicious, easy to throw together, superhealthy breakfast!

This one doesn’t really take any specific ingredients, just pull out a few veggies you have in the fridge and get scrambling!

Ingredients
handful of kaleasparagus
mushrooms
onion
red pepper
tomato
Sriracha sauce or salsa
sprinkle of cumin
2-4 eggs, whipped with fork
Sliced avocado
Cheese if desired

Directions
Chop up veggies and add to large pan (except tomatoes) with 1 Tbsp butter. Over medium high heat, stir and cook till tender. Add eggs, tomatoes and cumin, cook till done. Garnish with sliced avocado, salsa or sriracha. Enjoy!

Grilled Veggies and Chicken Bratwurst

grilled veggies and chicken brats

Want and quick and supereasy dinner idea? Try grilling up some veggies with chicken bratwurst. Super fast, super easy!

Ingredients
Chicken bratwurst, sliced down the middle
Zucchini
Yellow Squash
Sweet Onion
Tomoto
Fresh herbs, salt and pepper
Olive Oil

Directions
Cut up veggies and sausage, drizzle with olive oil, herbs, salt and pepper. Sprinkle with a little hot sauce if desired. Heat grill to medium high heat. Grill, turning frequently, till veggies are tender and sausage is cooked through. Serve with quinoa, sweet potato or alone.