What I eat in a week as a Naturopathic Doctor// Healthy & wholesome meals// New year intentions

Hi guys,

Happy Sunday! This week I am so excited to share some easy recipes that I have been loving!

Enjoy!

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Recipes:

Frittata:
1/2 onion
1 red pepper
2-3 cups mushrooms
12-15 eggs
Salt, garlic powder, parsley to taist
Cheese of choice
Sautee veggies until cooked with slat, garlic powder and parsley.
Whisk eggs and add to vegetables (in an oven safe dish)
Cook at 365 until eggs are set (about 20-25 minutes)
Allow to set for 5-10 minutes before cutting!

Peanut Curry (original recipe):
1 1/2 tbsps ​Olive Oil (I use avocado oil)
1 1/2 ​​Yellow Onion (medium, diced)
3 ​​Garlic (cloves, minced)
1 1/2 tbsps ​Ginger (grated)
1 1/2 tsps ​Cumin
1 1/2 tsps ​Coriander
1 1/2 tsps ​Cinnamon
1 1/2 tbsps ​Turmeric
1/3 cup ​Water
1/3 cup ​All-Natural Peanut Butter
3 cups ​​Organic Vegetable Broth (I will use bone broth)
1 1/2 cups ​Unsweetened Almond Milk ( I don't usually use)
1 1/2 tsps ​Sea Salt
1 1/2 ​​Red Bell Pepper (sliced)
1 1/2 ​​Zucchini (sliced)
3 ​​Carrot (medium, peeled and sliced)
6 cups ​​Chickpeas (cooked) (I usually add tofu or tempeh instead)
1 1/2 ​​Lime (juiced)
1/3 cup ​Cilantro (chopped)
Directions
Heat a large saucepan over medium-low heat and add oil.
Add the onion, garlic and ginger. Cook for 2-3 minutes, stirring frequently.
Add the spices and cook for 1 minute, until fragrant.
Add the water to deglazethe pan, then stir in the peanut butter.
Add the vegetable broth and almond milk. Stir until all is smoothly combined.
Add the salt.
Add the pepper, zucchini, carrots and chickpeas and stir well to mix. Simmer uncovered for 20 minutes, stirring occasionally.
Stir in the lime juice and cilantro.
Divide into bowls, and top with cilantro if
desired.
Enjoy!

Salad dressing:
EVOO
balsamic vinegar
Parsley
garlic powder
maple syrup
mustard
Salt and pepper

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