Wellness Weekly

By Sandy Considine

Easy Vegetarian-Friendly Sheet Pan Meal
Ingredients
1 head of broccoli, cut into bite-sized florets
2 red bell peppers, chopped
12 oz Halloumi, cut into bite-sized cubes
14.5 oz chickpeas, drained and rinsed
1/2 cup raw walnuts, coarsely chopped
2 tbsp. avocado oil or olive oil
1 tbsp smoked paprika
3 tsp. dried oregano
2 tsp. garlic powder
1 tbsp Arrowroot powder or cornstarch
zest and juice of 1 fresh lemon
sea salt and freshly ground black pepper, to taste
Instructions
Preheat your oven to 425 degrees f.
Prepare a large sheet pan by lining it with parchment paper for easy clean up.
Place all the chopped veggies on a large sheet pan. Add halloumi pieces, chickpeas, and walnuts.
In a small bowl combine your oil with all the seasonings and Arrowroot powder. Whisk together well.
Drizzle this mixture over everything on the sheet pan and toss well to coat.
Spread everything into a single layer onto the baking sheet. Bake for 15-20 minutes, or just until veggies are tender crisp.
Serve over cooked brown rice or quinoa.

Creamy Fresh Zucchini Gratin
Ingredients
2 Tbsps. ghee, unrefined organic coconut oil, tallow, avocado oil, or olive oil, divided
1 large, sweet onion, chopped
4 fresh garlic cloves, minced
1/2 cup unsweetened coconut cream or grass-fed cow’s milk cream
1/4 cup freshly grated parmesan
4 medium zucchinis, sliced into 1/3-inch slices
1/2 cup freshly shredded cheddar, gouda, or mozzarella cheese
Instructions
Slice your zucchini then set slices in a colander and sprinkle lightly with salt. Set aside. (This step helps prevent a watery final product)
Preheat your oven to 400 degrees f.
Heat 1 Tablespoon of your fat of choice in a large oven-safe skillet over medium heat.
Sauté the onion for 5 minutes, or until it softens. Add the garlic and cook for 1 minute, then stir in the coconut cream. Bring to a simmer, reducing the heat to a LOW. Incorporate the grated parmesan cheese and stir just until it is melted.
Remove the skillet from heat.
Blot zucchini slices with a paper towel to remove excess moisture then place them in a large bowl.
Toss your zucchini slices lightly with sea salt, pepper and remaining 1Tablespoon oil/fat.
Arrange your zucchini slices nicely over the sauce in the skillet, as shown in the photos.
If desired, sprinkle zucchini with smoked paprika.
Sprinkle with 1/2 cup shredded cheese and bake for 20 minutes, or until the cheese is melty and bubbly.
If desired sprinkle with freshly chopped herbs.

Spicy Maple Roasted Cauliflower
Ingredients
2 tbsp. pure maple syrup
2 tbsp. hot sauce of choice
2 tbsp. coconut aminos, tamari, Braggs liquid aminos, or low sodium soy sauce
2 tbsp. avocado oil or olive oil
2 tsps. toasted sesame oil
1 tbsp rice vinegar
3 fresh garlic cloves, minced
1 tbsp smoked paprika
sea salt and pepper to taste
1 large head of cauliflower, cut into florets
2 tbsp arrowroot powder, gluten free flour, or cornstarch
1 tbsp sesame seeds
2 green onions, thinly sliced
Instructions
Preheat your oven to 425 degrees F and line a large sheet pan with parchment paper.
In a medium bowl, whisk the first 9 ingredients together well to create your sauce.
Add your cauliflower florets to a large bowl.
Drizzle the sauce over your florets and thoroughly toss to coat each piece.
Spread the coated florets onto your prepared sheet pan.
Roast for 15 minutes, or until the florets start to become golden.
Carefully remove the pan from the oven, sprinkle the florets with the arrowroot/flour, or cornstarch, then toss and spread evenly onto the pan again.
Return to the oven and continue to roast for 10-12 minutes until nicely golden brown and starting to crisp up.
Sprinkle your roasted cauliflower with sesame seeds and green onions then enjoy!

Greek Party Skewers
Ingredients
1 pint cherry or grape tomatoes
4 mini cucumbers, sliced into 1/2-inch slices
1 small red onion, cut into 1-inch pieces
1 large yellow pepper, seeded and cut into 1-inch pieces
8 oz feta cheese, cut into 1-inch cubes
24 Kalamata olives
12 bamboo skewers
Homemade dressing:
1/3 cup high quality extra-virgin olive oil
3 tbsp. white wine, red wine, or apple cider vinegar
2 fresh garlic cloves, minced
2 tsp. dried oregano
2 tsp. Dijon mustard
sea salt and freshly ground black pepper to taste
Instructions
In a small jar or bowl, add all the ingredients for the dressing and shake or whisk to combine well.
Assemble the skewers by threading all your prepared ingredients onto the bamboo skewers as desired.
Just before serving, brush your skewers with the Greek dressing.
Place the remaining dressing in a small bowl next to the skewers for an extra dip.
Enjoy!

Please feel free to email on what you what to know about for a future article at
sandra.considine@yahoo.com