Asparagus

Wash, cut off ends, place on foil on a cookie sheet. Drizzle with olive oil and sprinkle with salt, pepper and rosemary. Bake at 400 for 10-15 minutes. So good!

Here are a few side dishes!

Brown Rice with peppers

INGREDIENTS:

1 1/2 cups brown rice

3 cups water
2 Tbsp. butter

3 garlic cloves, minced

1 red (or green) pepper, sliced

3 scallions, thinly sliced

2 tsp. chicken bullion

1/2 tsp. oregano

PROCEDURE:

1. Heat the butter in a skillet (one with a lid). Add bell peppers and scallions until soft, then add garlic.

2. Add rice, water, chicken bullion, and oregano. Bring to a boil. Cover and cook on medium low for 30 minutes, then low for 30 more minutes. Check rice, sometimes it gets done sooner.

Coconut Sweet Potatoes

INGREDIENTS:

4 sweet potatoes

1 can coconut milk

cinnamon

100% pure maple syrup

PROCEDURE:

1. Peel and slice sweet potatoes.

2. Place one layer of them in 9 X 9 baking dish.

3. Sprinkle with cinnamon and drizzle with maple syrup.

4. Repeat with remaining potaoes.

5. Pour coconut milk over sweet potatoes. Sprinkle with more cinnamon and maple syrup.

6. Bake at 350 degrees uncovered for 45 minutes or until done. Let stand 10 minutes before serving.

Brussels Sprouts

INGREDIENTS:

1 1/2 pounds Brussels sprouts

olive oil

salt & pepper

PROCEDURE:

1. Heat oven to 400 degrees. Line a baking pan with foil.

2. Cut stems off brussels sprouts and cut in half lengthwise.

3. Put on pan and drizzle with olive oil, salt and pepper.

4. Arrange in an even layer, cut side down.

5. Bake 25-35 minutes until the sprouts are deep brown.

Sautéd Spaghetti Squash

INGREDIENTS
1 spaghetti squash
3 Tbs. butter
1/2 of a medium yellow onion, diced
1 clove of garlic, diced
salt & pepper to taste

PREPARATION
Cut the spaghetti squash in half and rub a little olive oil on the edges. Place the squash face down on a cookie sheet and bake for 30-40 minutes at 350.

Scrape out the inside of the squash and set aside.

In a sauté pan cook the onion & garlic until soft. I like to caramelize the onion and if you do this you may need to add a little oil because the butter will burn.

Add the reserved squash to the pan and sauté. Add salt & pepper to taste. Sometimes we add a pinch of cinnamon to give it a different flavor.