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Roasted artichokes are wonderful as a snack or side option to any meal. They provide so much flavor and have a variety of health benefits. They are a rich source of fiber, vitamins and minerals. Artichokes have a large antioxidant value and help prevent illness. Their natural properties help to improve liver function and detoxification to remove toxins in the body.
Artichokes help soothe inflamed gallbladders and aid in digestive health. They also provide bone health, increased brain function and reduce bad cholesterol while increasing good cholesterol.
With all of these benefits and more, roasted artichokes are a wonderful compliment to your plate. Especially when prepared in a healthy way.
When I started thinking about cooking methods and recipes, I kept thinking about steamed or roasted artichokes that are doused in butter. That’s a common method that’s prepared and enjoyed by many.
I knew I wanted to incorporate garlic and oil as an alternative to the butter. I love lemon with garlic, so I decided to experiment and come up with a recipe that provides a lot of flavor. Not only did my house smell incredible while the artichokes were roasting, but the finished product left me adding this recipe to my “favorites list.”
I hope you enjoy this recipe as much as I do!
Lemon and Garlic Roasted Artichokes
Serves: 2 Artichokes
ingredients
2 Artichokes (preferably organic)
8 Cloves of garlic (whole)
Fresh juice from 1 lemon
Zest from 1/2 of your lemon
2 Tbsp avocado oil (or oil of your choice)
1/2 tsp lemon pepper seasoning
Pinch of salt (optional)
directions
Preheat your oven to 425 degrees.
Using a sharp knife, carefully cut the top third of the artichokes and the stem at the base. With the base cut, the artichokes will sit well on your cutting board. Using your knife, core out the center of the artichoke to make room for your garlic. Using your fingers, pull and separate the leaves. They will stick out a little on the sides.
Make two squares of foil to hold your artichokes for roasting. In a small bowl, mix your oil, lemon juice, lemon zest and seasoning. I don’t cook with salt, but if you want to add it in, do so now.
Take your garlic cloves and evenly distribute them into the core of your artichokes. The number of garlic cloves you choose to use is completely up to you. I love garlic (and the health benefits), so I go a little overboard when I cook with garlic.
Set your stuffed artichokes on their individual foil pieces. Drizzle your oil combination evenly over both artichokes. Once you’ve covered your artichokes and drizzled the oil evenly between the leaves and top, fold up and wrap your artichokes. Placed your wrapped artichokes in a glass baking dish.
Roast artichokes in the oven for 50-65 minutes. Once you’re done roasting, remove your dish from the oven and carefully unwrap your roasted artichokes. Enjoy!
If you try this yummy recipe, i would love to hear your feedback. I welcome any comments below.
Every time I go to a restaurant and see Thai Chicken Lettuce Wraps on the menu, I want to order them. At the same time, I wonder about all of the ingredients that are used. Especially in the sauce. A lot of ingredients are usually clean, but sauces can hide some “not so healthy” ingredients.
I love playing around with recipes in my kitchen. That’s exactly what I was doing when I created this delicious combination of flavors. I like heat in my meals (not too shabby for my metabolism either), so I kicked it up a bit with the Sriracha sauce. You don’t have to add as much heat, but it’s rather tasty with a little kick.
Don’t be too overwhelmed with the amount of ingredients. This meal is very fresh and usually comes together in 30 minutes or less. If you want to enjoy leftovers the next day, double up your sauce and chicken portions. They are just as tasty when eaten for leftovers.
Fresh ginger (1-inch knob, peeled and finely minced)
2 Scallions, diced (some can be reserved for garnish)
1/2 cup carrots, shredded
1/2 cup red cabbage, shredded
1 tbsp organic tamari sauce
1 to 1-1/2 tbsp Sriracha sauce (depending on preference for heat)
Pinch of crushed red pepper
Leaves, washed and dried (iceberg, butter or green cabbage)
Fresh cilantro, chopped (for garnish)
1 lime (cut into wedges)
NOTE: Instead of Tamari, you can use soy sauce or organic coconut aminos.
Peanut Sauce:
1/2 cup chicken broth (or warm water)
3 tbsp creamy peanut butter (clean option with no additives and hydrogenated oils)
1 tbsp raw honey
Fresh ginger (1/2 inch knob, peeled and minced)
2 cloves garlic, crushed
1 tbsp tamari (see note above for substitutions)
1/2 tbsp Sriracha sauce
DIRECTIONS
To make the peanut sauce, combine all ingredients listed (for the sauce) in a small saucepan. Cook over medium-low heat, stirring occasionally. The sauce will begin to thicken within. a couple of minutes. Continue cooking until the sauce is at your desired thickness. I usually cook mine for about 10 minutes. Remove from heat and set aside.
While your sauce is cooking, you can begin to make the meat mixture. In a large skillet or wok, heat a little bit of oil. Add your meat.
As the meat begins to cook, using a wooden spoon, break apart your meat. Add in the chili sauce, chili pepper, garlic, ginger and tamari sauce. Cook until your meat is no longer pink.
Add in the reminder of the ingredients. Cook for a couple of minutes.
Divide your leaves onto separate plates.
Equally divide the meat mixture onto the leaves.
Top with a drizzle of the peanut sauce and some chopped cilantro. If so desired, you can top with diced scallions.
Serve with a wedge of lime.
Last but not least, don’t forget to share with family and friends. ??
*Please don’t actually give it to your dog. ?
If you make this recipe, I would love to hear your thoughts. Please comment below or message me with your feedback. It’s become a favorite in our home. I have no doubt it may become a favorite in yours as well. Enjoy, friends!
This is my favorite time of the year for so many reasons. I love the crisp air outside, watching the leaves change colors, pumpkins, spiced scents and the bounty of “farm fresh” fall foods. It’s about this time that I break out the sweaters, slippers and start making yummy, healthy fall soup recipes. I love soups, stews and chili dishes this time of year.
Today I decided to cook up one of the fall recipes from my “Feel Fabulous for Fall Clean Eating Program.” I love eating seasonally and experiencing all of the benefits. Not to mention the variety of fall foods and trying new things. Right now, I am roasting vegetables for my Sweet Potato, Apple & Sage Soup, and my house smells AMAZING!!! This soup is perfect for any meal. It’s so delicious that I would even serve it to friends and family on Thanksgiving. It’s THAT good!
I know that fall is a busy time. It’s a busy time for me too! That’s why I like to keep things simple and easy through the fall season. Kiddos are back to school, the holidays are approaching, and we know how crazy the last quarter of the year can be before we welcome 2017. Can you believe it? Anyhow, that’s why I like to keep things to the basics. I am a huge fan of crock pot meals, making extra supper for lunch the next day and using simple ingredients that are easily accessible.
I love the combination of flavors in this easy recipe. I’m telling ya, you’re house will smell so yummy! These ingredients are ones that I usually have on hand, so when I was craving soup, I knew exactly what I wanted to try. I welcome you to try it and let me know what you think. The vegetables roasted up beautifully and simmered well with the broth. You can add any toppings that you like. It’s delicious plain too! Sometimes I add a few pumpkin seeds (garnish on top) for crunch and an extra fall “kick.”
Preheat your oven to 400 degrees Fahrenheit. Add chopped sweet
potatoes, apple, and onion to a large bowl. Drizzle with coconut oil, cinnamon, and
nutmeg. Mix until well coated. Bake in the oven for about 30 minutes until
everything is soft and brown around the edges. Remove from the oven and let it
cool for 10 to 15 minutes.
Move the baked vegetables to a large soup pot and add broth and sage.
Simmer for 10 to 15 minutes. Use an immersion blender or a high-speed blender to make a smooth soup. This soup stores well in the fridge too. In case you have some leftover.
Please comment below and let me know what you think of the recipe. I welcome you to contact me if you have any questions or suggestions. I would love to hear from you and hear your thoughts about ideas for future recipes
I absolutely love this time of year. The weather is cooling down, the leaves are beginning to change colors, pumpkins are everywhere and delicious fall foods are overflowing farms. What’s not to like about fall? Especially if you’re on the East Coast like me and can experience the simple pleasures of the new season.
I had the pleasure of joining a local farm this past Sunday, and we cooked up a yummy Spaghetti Squash meal. It was so delicious and healthy. We chose so many ingredients from the farm and joined the collection of flavors to create a magnificent dish that anyone can make.
The farm that I visited is called Hometown Harvest, located in Frederick, Maryland. What started off as a family dairy business, has now turned into a delivery service that’s similar to bringing the farmers market right to your doorstep. I was fascinated to hear how they got started and how much they have grown.
Hometown Harvest and it’s owners have a huge passion for supporting the community and local agriculture. They help educate the community about the difference between the American diet and the importance of locally grown, healthy foods. When the foods are not in season and available locally, they outsource and are very particular about their sources and practices used. I am very particular about sustainable farming and knowing where my food comes from, so I was thrilled to learn how they select their sources for partnership.
What started off as a partnership with a small hand full of growers and 250-300 deliveries has grown into working with 150 trusted farms and 1,000 deliveries (and counting). In addition, they now deliver to workplaces as well. Currently they are serving the Maryland, DC and Virginia region.
Customer support has allowed more opportunities and ways to help the community and their farm. They’ve been able to partner with many others farms and help out young farmers who are just starting out. They are also working with local farmers, helping them to invest in “season-extending, sustainable methods.” This will allow year-round healthy and local food, while providing reliable income for the farmers. They’ve also expanded their line and provide breads, rolls and pastries (baked daily), pickles, granola, condiments and other goodies from local sources. They have gluten free products as well. They have come a long way since 2001, and I am excited to watch their growth.
It was an incredible experience meeting them at their warehouse a month ago and then visiting their farm this past weekend. I cannot say enough wonderful things about their character, what they believe in, how they give back to others and they provide a phenomenal service that has so much heart and genuine care in it. You know you’re getting a wonderful, healthy product that’s been grown, raised or made with a lot of care and heart. For more information about Hometown Harvest, I encourage you to check out their website and delivery areas at: Hometown Harvest.
We planned to do a Facebook Live Food Demo this past Sunday, and I was thrilled when they gave me the opportunity to put the menu together. I went to their website and started checking out the ingredients that were fresh that week. I saw spaghetti squash, broccoli and many other goodies. I love spaghetti squash and thought it would be fun to do spaghetti squash boats. Fall is the perfect season for loading up on Spaghetti Squash and other fall goodies. Hometown Harvest has a wonderful meat and cheese selection, so I gathered up some ideas for a meal and got started combining flavors. Check out the recipes below and let me know what you think. Check out the LIVE Demo on our pages: Kim Wilson and Hometown Harvest.
spaghetti squash boats
ground turkey boats (serves 4)
ingredients:
(2) Spaghetti Squash
1 LB of Ground Turkey (or your protein of choice)
Oil (I prefer avacado or grapeseed oil to cook)
1-2 Cloves Garlic, minced
1/4 to 1/2 onion, diced
3-4 Roma tomatoes, diced
1 tsp Red Pepper Flakes
Salt and Pepper (If preferred and to taste)
1 tsp Italian Seasoning (or make your own)
Fresh Basil
1 cup Raw Cheese (Optional)
Note: I used their Sun Dried Tomato Basil Cheddar for this recipe
instructions:
Preheat oven to 400 degrees.
Unless you are able to carefully slice your spaghetti squash in half (long ways), I recommend you warm it in the oven until you’re able to carefully insert your knife. Cutting is the hardest part of the recipe. Make sure you use pot holders to remove the warmed squash.
Carefully cut off the ends and sit your squash upright on the counter. Once sliced down through the middle (long ways), scoop out the seeds and drizzle the flesh side with oil.
On a foil lined baking sheet, place your boats flesh side up on the pan.
Cook about 45-60 minutes (depending on your oven) until you can insert a fork straight into the flesh. The flesh will eventually show a gorgeous browning top. You want this but not too cooked.
While your boats are cooking in the over, start to prepare your filling.
In a dry pan (stove top), cook your red pepper flakes for just a few minutes while moving it around the pan. Make sure you do not allow the flakes to stay in one place for a while and burn. Let them sit to the side and cool.
In your warmed skillet, add some oil and allow a little increase in the temperature (about medium heat). Add in your garlic for a minute or two (while moving around the pan) and then your onion. Cook for a few minutes.
Add your ground turkey to the garlic and onion mixture. Mix well.
Add in your prepared red pepper flakes, salt and pepper (as desired) and Italian seasoning. Cook until meat is brown. Add in you tomatoes, mix and simmer (while stirring occasionally) until all ingredients are combined and tomatoes are wilted. Set aside.
Once the boats have been taken out of the oven and cooled for a few minutes, scrape the squash (long ways) with a fork, which will give strands of squash (similar to the appearance of noodles).
Carefully and gently combine some of your squash and meat mixture in a separate bowl. Fill one boat and repeat with the others until your mixture is gone. You can also reserve some to enjoy later. It lasts several days.
Top each boat with a little cheese and broil in the oven until lightly browned on top. About 1-3 minutes. Watch the oven because they will broil quickly.
Garnish with some chopped fresh basil.
ENJOY!
NOTE: WE ALSO MADE BROCCOLI BOATS. GREAT FOR THOSE WHO DO NOT WANT TO EAT MEAT. SAME INGREDIENTS (MINUS THE ONION and tomatoes), BUT INSTEAD OF THE MEAT, WE SUBSTITUTED 3-4 CUPS OF SAUTEED BROCCOLI. you can add the tomatoes if you like. WE COOKED THE BROCCOLI THE SAME WAy AS THE MEAT BUT ADDED IN SOME WATER AND STEAMED IT ON THE STOVE. YOU CAN ROAST YOUR BROCCOLI in the oven AS WELL. WE ALSO USED THE RAW SMOKED CHEDDAR FOR THE BROCCOLI BOATS, BUT BOTH KINDS of meats ARE FABULOUS. THE GARLIC AND SEASONINGS REALLY ADDED FLAVOR TO THe broccoli. Any type of meat can be used. this would also be yummy with bison, sausage (not as healthy but would be delicious) and grass fed beef. so many options for these boats. i recommend you to try them and see what you like.
*** Spaghetti Squash (uncooked) will keep for quite a while on your counter after you buy it. I love to load up at the farmers market and store it on my counter for use. They will last several weeks, if not longer. Fresh off the farm is best, but just so you know, they will keep a while.
Have you made Spaghetti Squash before? I welcome you to comment below or share a recipe you love. Enjoy, Friends!
This CREAMY SPINACH SOUP is so delicious and satisfying! It’s hard to believe it’s so good for you!
When I set out to create recipes for my clients, friends and family members, I want to make sure that I bring the freshest ingredients and a delicious mixture of flavors together. The past few weeks, I have been sharing information about my Clean Eating Lifestyle Program that launched this month. This is one of the MANY recipes I share in the program.
Growing up as a child, I always thought of soups as”fall foods.” Soups, stews and chili dishes definitely scream “fall foodie,” but there are so many soups that you can make and enjoy throughout the other seasons. It’s another great way to use and utilize fresh, seasonal goodies.
I love a deliciously chilled, creamy soup on a warm spring or summer day. Especially when I can use ingredients that are fresh from the garden. Eating seasonally is really beneficial to your body and health. In addition, you are saving money on your produce, giving back to the community and supporting local farmers. Thanks to my sister, I’ve had an abundance of kale and spinach. Two of my favorite leafy greens. If they are not in your daily or weekly meal plan, I highly recommend adding them. They are amazing and have SO many benefits! Go Green, Girlfriend!
This delicious recipe is sure to help with digestion and cleansing. Two things that we often need this time of year. Have you been living it up on the weekends, having fun at the beach or enjoying too many summer nights with friends? Simple recipes like this one will help to provide good quality nutrition with health benefits. Plus, it’s simple and easy to make!
You should be able to find young coconuts in most health food stores. I haven’t been as lucky in the grocery store, but they are around this time of year. Please be very careful when cutting the top open. Please contact me if you have additional questions about opening your coconut. You can also find demonstrations online.
This recipe is very simple and lasts for days, when stored in the fridge. Even with the avacado, it still keeps and has a beautiful green color. If you try the recipe, I would love to hear your feedback. Enjoy, gorgeous!
SPINACH SOUP
Serves 2
2 cups spinach
1 young coconut (water and meat)
1 apple, cored and chopped
1 avocado
Juice of 1 lemon
3 teaspoons fresh dill (or 1 teaspoon dried dill)
BLEND THE SOUP: Add all the ingredients to a high-speed blender. Blend until smooth. Serve in a bowl.
P.S. Are you interested in learning more about clean eating? Looking for more clean recipes to add to your recipe box? I will be sharing my FREE Clean Eating challenge next month. it’s a smaller version of the plan i launched this month, and i have a challenge and winner’s gift to share. If you’re interested in learning more and jumping on my waiting list, please click on the link below. let’s glow and be gorgeous together!
