Sunday, September 6, 2015

Grilled Vegetables

Cut up your favorite sturdy vegetables.  (zucchini,  green pepper, tomato)

Coat with a bit of olive oil, salt, and pepper.

Lay them out on aluminum foil on the bottom rack of your grill.

Grill on medium flame for about 10 minutes.

Move to top rack for another 10 minutes.

During the last 5 minutes, pour this mixture over the vegetables and stir:

2 Tbs. balsamic vinegar
3 Tbs. olive oil
1 tsp. minced garlic
1/2 tsp. Himalayan or sea salt over vegetables.


Gluten-free Easy Breakfast Casserole

Used by permission from Michelle Gill

Brown 12 ounces of sausage.  (Choose your sausage wisely.  Look at the ingredients!  Most have MSG.  Best to buy from a local farm.)

Add 12 fresh eggs.  Scramble.  Pour into casserole dish.
Add the sausage.

1 hand full of organic spinach
1/4 cup fresh salsa

1 1/2 cup white extra sharp Cheddar cheese
3/4 cup Colby cheese
3/4 cup Monterey Jack cheese
(check ingredients of cheese for dyes and shred it yourself)

Bake for 45 minutes and 375 degrees, uncovered.

You can also bake in a muffin pan.  Cut the bake time and spray your pan.

Note from Lois:
Kroger carries 1 pound packages of sausage  without MSG or sodium nitrates.

Ready to Go! Snack Bags

Ziplock bags
1/4 cup walnuts
1/8 cup raw cashews
6 - 60% dark chocolate chips
1/8 cup seeds (pumpkin, flax, your choice)
Toss in some organic black or red grapes.