Awakening Internal

Personal growth through the eyes of love


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Roasted Veggies

This is one of my combinations for Roasted Veggies, but just use what you have.  Sometimes I just throw in 2-3 different veggies and it’s still delish!! If you haven’t tried parsnips…DO TRY!!  They are amazing!  When you are prepping for this recipe, get the family involved.  When children are vested in making a meal, they will be more likely to be more open-minded to trying and liking the food they have helped to prepare. 

The picture below also includes butternut squash:

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Roasted Veggies:
Parsnips
Carrots
Brussels Sprouts (cut in half)
Red Onion
Clove of Garlic
Zucchini
Toss in olive oil, Himalayan salt, pepper
Place in a baking pan and cover with tin foil so the Brussels Sprouts won’t burn
Bake on 420° for 40 minutes


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Black Bean and Kale Soup

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I’m busy working and my stomach interrupts my thoughts, reminding me that it’s time for lunch.  I’m low on groceries and have no idea what I’m going to eat.  Going through my choices, I pull out some of my favorite foods and decide to create a new concoction and SHAZAM, I have a new soup recipe that is to die for!  Move over Rachel Ray and your 30 minute meals, because I am becoming the master of 15 minute meals…I guess laziness pays off (winks).

BLACK BEAN AND KALE SOUP

INGREDIENTS:

1 CAN OF ORGANIC BLACK BEANS (TRADER JOE’S)

1 CARTON OF LATIN STYLE BLACK BEAN SOUP (TRADER JOE’S)

3 HANDFULS OF ORGANIC KALE, RIPPED FROM THE STEM

1/2 CUP OF ORGANIC YELLOW ONION CHOPPED

3 ORGANIC MUSHROOMS SLICED

1/3 CUP OF ORGANIC SWEET MINI PEPPERS SLICED

1 TEASPOON ORGANIC CUMIN

1/4 TEASPOON ORGANIC GARLIC SALT

1/2 TEASPOON OF HIMALAYAN SALT

CRACKED BLACK PEPPER TO TASTE

DIRECTIONS:

COMBINE IN A MEDIUM SIZE POT, BEANS (I DRAINED MINE FOR A THICKER SOUP), ONION, PEPPERS, MUSHROOMS, CUMIN. SALT AND GARLIC SALT. SIMMER ON MEDIUM HEAT AND STIR (WATCH IT CLOSELY, ESPECIALLY IF YOU DRAINED YOUR BEANS TO MAKE SURE IT DOESN’T SCORCH) FOR APPROXIMATELY 5 MINUTES OR UNTIL ONIONS, PEPPERS AND MUSHROOMS START TO SOFTEN.  ADD CARTON OF LATIN STYLE BLACK BEAN SOUP AND COOK UNTIL IT IS HOT, ADD KALE AND SIMMER UNTIL THE KALE IS WILTED (APPROXIMATELY 5 MINUTES).

WHAM BAM, THANK YOU MA’AM, YOU ARE READY TO EAT!  JUST SERVE IN A BOWL WITH A LITTLE CRACKED BLACK PEPPER FOR TASTE AND ENJOY!

YUM FOR YOUR TUM,

Michelle Dancy, CHHC, AADP

Awakening Holistic Healthcare
http://awakening-internal.com


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Collards For Breakfast??

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Do you want my unique spin on breakfast and a traditional southern staple that I have taken from zero to hero?
American’s do not get enough leafy greens in their diet.  The perception is that it takes too long to prepare healthy food and that it’s too expensive.  Back in the day, when I used to cook a traditional southern meal, I would spend HOURS in the kitchen!  Now, I can cook a healthy meal and from start to finish we’re sitting at the table before you can say “Y’all pass the grits!”.  This meal that I’m sharing with you takes 10 minutes, so no excuses for stopping by your favorite greasy spoon to get a tenderloin, egg and cheese biscuit that’s going to make you want to just go back to bed!!  Try implementing fresh veggies and fruit into your breakfast and see how much better you feel, not only physically, but mentally and emotionally too!

 

Saute red onion and mushrooms in Organic Earth Balance (Butter Substitute) with black pepper and sea salt or Himalayan salt.

Once tender, add handfuls of collards into bite-size pieces into your skillet and a 1/2 cup or so of water to create steam.

Steam for about 5 minutes, until tender and serve!

Through The Eyes Of Love y’all,
Michelle Dancy, CHHC, AADP
Awakening Holistic Healthcare,  Health Coach