A meal is not complete without one or two healthy sides!

Green Beans with Toasted Bread Crumbs

Green Beans with Toasted Bread Crumbs
Prep Time
25 minutes
Number of Servings
Serves 6
Ingredients
  • 4 Tbsp olive oil, divided
  • 1 cup gluten-free panko-style bread crumbs
  • Salt and freshly ground black pepper to taste
  • [q:1 1/2] lbs fresh green beans, trimmed
  • 2 Tbsp lemon juice
  • [q:1/2 cup] slivered almonds
Directions
  1. Heat 2 tablespoons of the oil over medium heat in a small skillet. Add bread crumbs. Toast, stirring constantly, until golden brown. Remove crumbs from heat and add salt and pepper to taste.
  2. Steam green beans until crisp-tender.
  3. Heat remaining 2 tablespoons of oil in a large skillet over medium-high heat. Add green beans and sauté until they’re heated through, approximately 2 to 3 minutes. Add lemon juice and almonds and sauté for 1 minute.
  4. Transfer green beans to a serving platter. Top with bread crumbs. Serve.
Nutrition Info
257 Calories, 7 g Protein, 0 mg Cholesterol, 24 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 5 g Fiber, 16 g Total fat (2 g sat), 333 mg Sodium, [nut:4] Vitamin K, [nut:3] [nut:2] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), [nut:1] Vitamin B3 (niacin), Vitamin B6, Vitamin C, Calcium, Folate, Iron, Magnesium, Phosphorus

Savory Ezekiel 4:9 Flax Cereal & Vegetable Stuffing

Savory Ezekiel 4:9 Flax Cereal & Vegetable Stuffing
Number of Servings
Serves 5
Ingredients
  • 1 cup Ezekiel 4:9 Flax Sprouted Whole Grain Cereal
  • 2 cups wild rice
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 celery stalks, diced
  • [q:1/2] cup mushrooms, chopped
  • 2 cloves garlic, minced
  • 1 tsp fresh thyme leaves (or [q:1/2] tsp dried thyme)
  • [q:1/2] tsp ground black pepper
  • [q:1/4] tsp sea salt (adjust to taste)
  • 2 cups vegetable broth (low sodium)
  • [q:1/4] cup parsley, chopped
  • [q:1/4] cup pecans or walnuts, chopped (optional for extra crunch)
Directions
  1. Preheat the oven to 350°F
  2. In a large skillet, heat the olive oil over medium heat. Add the onion and celery. Sauté for 5 to 7 minutes until the vegetables begin to soften.
  3. Meanwhile, heat vegetable broth in a saucepan add wild rice when boiling, and then turn it down to low and cook until the broth has evaporated.
  4. Add the mushrooms and garlic to the skillet with the vegetables, cooking for another 3 to 4 minutes until the mushrooms release their moisture.
  5. Stir in the Ezekiel 4:9 Flax Sprouted Whole Grain Cereal, thyme, pepper, and salt. Mix well to combine.
  6. Gradually pour the vegetable broth and rice into the skillet, stirring frequently. Cook until the mixture begins to thicken.
  7. Remove from heat and stir in the chopped parsley (and nuts if using).
  8. Transfer the mixture to a lightly greased baking dish and bake for 20 minutes, until the top is slightly golden and crispy.
  9. Remove from the oven, let cool for a few minutes, and serve warm.
Nutrition Info
Made with pecans: 452 Calories, 14 g Protein, 0 mg Cholesterol, 82 g Carbohydrates, 5 g Total sugars (1 g Added sugars), 10 g Fiber, 10 g Total fat (1 g sat), 314 mg Sodium, [nut:4] Vitamin K, Phosphorus, [nut:3] Vitamin B3 (niacin), Iron, Magnesium, Zinc, [nut:2] Vitamin B6, Folate, [nut:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin E, Potassium

Stuffed Acorn Squash

Stuffed Acorn Squash
with Ezekiel 4:9 Sprouted Whole Grain Bread Crumbs
Prep Time
75 minutes
Number of Servings
Serves 4
Ingredients
  • 2 Slices of Ezekiel 4:9 Sprouted Whole Grain Bread
  • 2 large acorn squash
  • 2 tablespoons extra-virgin olive oil
  • [q:1/4] tsp pepper
  • [q:1/2] tsp salt
  • [q:1/2] cup onion, finely chopped
  • 1 garlic clove, minced
  • [q:1/2] cup apple, peeled and diced
  • [q:1/2] teaspoon ground cinnamon
  • [q:1/2] teaspoon dried sage
  • [q:1/4] teaspoon ground nutmeg
  • [q:1/2] cup cooked quinoa (or brown rice)
  • [q:1/2] cup dried cranberries
  • [q:1/4] cup chopped walnuts
  • [q:1/4] cup Parmesan cheese, grated
Directions
  1. Preheat oven to 375°F.
  2. Slice the acorn squash in half from stem to tip and scoop out the seeds.
  3. Brush the cut sides with 1 tablespoon of olive oil, season with salt and pepper, and place cut side down on a baking sheet.
  4. Roast for 30 to 40 minutes until tender.
  5. Make bread crumbs out of Ezekiel 4:9 Sprouted Whole Grain Bread.
  6. While the squash roasts, heat 1 tablespoon of olive oil in a skillet over medium heat.
  7. Add the onion and garlic, sautéing until softened, about 3 minutes.
  8. Stir in the diced apple, cinnamon, sage, and nutmeg. Cook for another 3 minutes until fragrant.
  9. Add cooked quinoa, dried cranberries, and chopped walnuts. Stir to combine, season with salt and pepper to taste.
  10. Turn the roasted squash halves cut side up and fill each with the quinoa mixture.
  11. Mix the crumbled breadcrumbs with Parmesan cheese, then sprinkle over the top of each squash half.
  12. Return the stuffed squash to the oven and bake for an additional 10 to 15 minutes, until the topping is golden and crispy.
  13. Serve warm and enjoy!
Nutrition Info
Made with quinoa: 430 Calories, 12 g Protein, 6 mg Cholesterol, 65 g Carbohydrates, 18 g Total sugars (0 g Added sugars), 8 g Fiber, 17 g Total fat (3 g sat), 467 mg Sodium, [nut:4] Vitamin B6, Phosphorus, [nut:3] Vitamin B1 (thiamine), Magnesium, [nut:2] Vitamin C, Calcium, Folate, Potassium, [nut:1] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin E, Vitamin K, Iron, Zinc

Basmati Rice Pilaf with Shiitake Mushrooms and Walnuts

Basmati Rice Pilaf with Shiitake Mushrooms and Walnuts
Prep Time
60 minutes
Number of Servings
Serves 4
Ingredients
  • 3 leeks
  • 2 cups shiitake mushrooms
  • 2 Tbsp vegetable oil, divided
  • 3 garlic cloves, chopped
  • [q:1/2] tsp salt
  • 1 cup brown basmati rice
  • 2 cups low-sodium vegetable broth
  • [q:1/2] cup toasted walnuts, roughly chopped
  • 3 scallions, chopped
Directions
  1. Rinse leeks well. Chop white and light green parts into [q:1/2]-inch dice.
  2. Stem mushrooms. Discard stems or save for another use such as making broth. Slice caps thinly and set aside.
  3. Heat 1 tablespoon of the oil in a medium-size pot over medium heat. Sauté leeks and garlic until leeks are soft. Add salt and rice. Sauté rice grains for 2 to 3 minutes to toast them. Add broth and bring mixture to a boil. Cover, reduce heat to low, and cook for 45 minutes.
  4. Meanwhile, heat remaining tablespoon of oil in a skillet. Sear mushrooms until they turn golden.
  5. Stir mushrooms and toasted walnuts into cooked rice. Garnish with scallions and serve.
Nutrition Info
384 Calories, 8 g Protein, 0 mg Cholesterol, 50 g Carbohydrates, 4 g Total sugars (0 g Added sugars), 5 g Fiber, 18 g Total fat (2 g sat), 310 mg Sodium, [nutrition:4] Vitamin A, Vitamin B6, Vitamin K, [nutrition:3] Phosphorus, [nutrition:2] Vitamin B1 (thiamine), Vitamin B3 (niacin), Magnesium, [nutrition:1] Vitamin C, Vitamin E, Folate, Iron, Zinc

Pumpkin Risotto

Pumpkin Risotto
Prep Time
40 minutes
Number of Servings
Serves 4
Ingredients
  • [q:1/2] lb fresh pumpkin
  • 3 cup low-sodium chicken broth
  • 1 Tbsp unsalted butter
  • 1 Tbsp olive oil
  • 1 cup Arborio rice
  • 1 shallot, minced
  • [q:1/2] cup grated Parmesan cheese
  • Salt and freshly ground black pepper
  • 4 fresh sage leaves, chopped 
Directions
  1. Remove seeds and stringy fiber from pumpkin. Grate flesh until you have about 1 cup.
  2. Bring broth to a simmer in a medium saucepan over medium heat. Keep broth at a simmer while making risotto.
  3. In a large saucepan, heat butter and oil over medium heat. Add rice and minced shallot. Cook for 2 minutes, stirring until rice becomes slightly translucent. Add pumpkin.
  4. Ladle about 1 cup of simmering broth into pan with rice. Stir rice constantly until it absorbs all of broth. Continue adding 1 ladle of broth at a time, stirring rice until all broth is absorbed. (This process should take approximately 20 minutes.) When all broth has been used, stir in cheese. Season with salt and pepper.
  5. Serve immediately, garnishing each serving with chopped sage
Nutrition Info
358 Calories, 14 g Protein, 20 mg Cholesterol, 47 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 2 g Fiber, 12 g Total fat (5 g sat), 567 mg Sodium, [nutrition:5] Folate, [nutrition:3] Vitamin B3 (niacin), Phosphorus, [nutrition:2] Vitamin A, Vitamin B1 (thiamine), Calcium, [nutrition:1] Vitamin B2 (riboflavin), Vitamin B6, Vitamin B12, Vitamin K, Iron, Zinc

Japanese Potato Salad

Japanese Potato Salad
Tired of the same old classic?
Prep Time
65 minutes
Number of Servings
Serves 4
Ingredients
  • [q:1 1⁄2] lbs medium potatoes, unpeeled
  • [q:1⁄2] large carrot ([q:3 1⁄2] oz), scrubbed and cut into [q:1⁄2]-inch dice
  • [q:1⁄2] large onion ([q:3 1⁄2] oz), cut into [q:1⁄2]-inch dice
  • [q:1 1⁄2] tsp flaky sea salt, divided
  • 10 slender green beans ([q:1 3/4] oz)
  • [q:3/4] cup (6 oz) Soy Milk Mayonnaise
  • [q:1⁄2] tsp freshly ground black pepper
  • 1 medium bunch (7 oz) green or purple mizuna
Directions
  1. Place unpeeled potatoes in a steamer basket set over a large wok filled three-quarters with boiling water. Steam until centers are soft, about 30 minutes. Peel while hot by rubbing in paper towels or a clean kitchen towel. Place potatoes in a medium bowl. Smash while still hot with a potato masher.
  2. Lay a sheet of unbleached parchment paper in steamer basket and strew carrot and onion on paper. Sprinkle with [q:1⁄4] teaspoon of the salt. Cover and cook over rapidly boiling water for 3 to 5 minutes, until soft. Remove steamer basket from wok, set on a large dinner plate, and let vegetables cool to room temperature.
  3. Bring a medium saucepan of water to a boil over high heat. Add green beans and blanch for 1 to 3 minutes, depending on thickness. Drain, refresh under cold running water, and pat dry in a clean tea towel. Slice off stem ends and cut beans crosswise into [q:3/4]-inch pieces.
  4. Add cooled carrot, onion, green beans, mayonnaise, remaining [q:1 1⁄4] teaspoon salt, and the black pepper to smashed potato. Fold together until ingredients are evenly incorporated.
  5. Cut top 2 inches of mizuna leaves off. (Save bottom portion for another dish). Scoop a generous portion of potato salad into a serving bowl and mound a handful of mizuna leaves next to salad. Serve family-style or as a side dish. (Alternatively, serve individually on four salad plates.)
Nutrition Info
313 Calories, 8 g Protein, 0 mg Cholesterol, 39 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 7 g Fiber, 15 g Total fat (1 g sat), 757 mg Sodium, [nutrition:5] Vitamin B6, Vitamin C, Vitamin K, [nutrition:2] Vitamin A, Vitamin B1 (thiamine), Magnesium, Phosphorus, Potassium, [nutrition:1] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin E, Calcium, Folate, Iron

Asparagus with Asiago

Asparagus with Asiago
Prep Time
15 minutes
Number of Servings
4 servings
Ingredients
  • 2 Tbsp olive oil
  • 1 or 2 cloves garlic, chopped
  • [q:1/2] lbs asparagus, trimmed and chopped
  • [q:1/3] cup shredded Asiago cheese
Directions
  1. Heat olive oil in a saute pan with a clear lid over medium heat. Add garlic and saute for 30 seconds.
  2. Stir in asparagus and increase heat to medium-high.
  3. Add 2 tablespoons water, cover, and steam one minute, or until asparagus is bright green and just tender.
  4. Remove from heat, stir once more and then sprinkle Asiago over the top.
  5. Replace the lid to melt the cheese and keep dish warm until serving.
Nutrition Info
115 Calories, 5 g Protein, 5 g Carbohydrates, .5 g Fiber, 9 g Total fat, 140 mg Sodium, [nutrition:5] Vitamin C, [nutrition:4] Vitamin A, [nutrition:1] Folate

Apple Cranberry Stuffing

Apple Cranberry Stuffing
Number of Servings
Serves 6
Ingredients
  • 10 slices Ezekiel 4:9 Sprouted Whole Grain Bread
  • 4 Tbsp olive oil
  • 1 cup onion
  • 1 cup celery
  • [q:1 1/2] cup green apple
  • [q:3/4] cup dried cranberries
  • 2 tsp rosemary
  • 1 tsp thyme
  • 2 tsp sage
  • 2 cups vegetable broth
Directions
  1. Cut 10 slices of bread into crouton-sized pieces. Toast for 10 minutes at 400° F.
  2. Pour olive oil, onion, celery and green apple into a heated cast iron skillet. Sautee until soft.
  3. Add toasted bread pieces into a large bowl. Combine with vegetable and apple mixture.
  4. Add dried cranberries, rosemary, thyme and sage. Mix well.
  5. Pour two cups of vegetable broth on top. Stir.
  6. Transfer all ingredients into casserole dish.
  7. Bake at 325° degrees for 25 minutes.
  8. Enjoy!
Nutrition Info
304 Calories, 7 g Protein, 0 mg Cholesterol, 45 g Carbohydrates, 22 g Total sugars (0 g Added sugars), 7 g Fiber, 12 g Total fat (2 g sat), 215 mg Sodium, [nut:2] Vitamin K, [nut:1] Vitamin B1 (thiamine), Vitamin B3 (niacin), Vitamin B6, Vitamin E, Folate, Iron, Magnesium, Phosphorus

Cucumber and Mint Raita

Cucumber and Mint Raita
A Cooling Indian Yogurt Salad
Prep Time
10 minutes
Number of Servings
Serves 6
Ingredients
  • [q:1/2] large cucumber, peeled
  • [q:1 3/4] cups plain whole-milk yogurt
  • [q:1/4] cup chopped fresh mint leaves
  • [q:1/2] tsp ground cumin
  • Salt
Nutrition Info
50 Calories, 3 g Protein, 5 g Carbohydrates, 0 g Fiber, 2 g Total fat (2 g sat), 229 mg Sodium, [nutrition:1] Vitamin B12, Calcium, Phosphorus

Smoky Mac & Cheese

Smoky Mac & Cheese
Ingredients
  • 3 tbsp butter, divided
  • 2 tbsp gluten-free all-purpose flour blend
  • 1 tbsp smoked paprika
  • [q:3/4] tsp ground nutmeg
  • [q:2 1/2] cups (600 ml) whole milk
  • 2 cups smoked Cheddar, shredded
  • [q:1/4] cup breadcrumbs (gluten-free if needed)
  • [q:1/4] tsp garlic powder
  • [q:1/2] tsp Italian seasoning
  • 1 lb mini penne pasta (gluten-free if needed)
Directions
  1. Preheat the oven to 375°F.
  2. In a medium saucepan over medium heat, melt 2 tablespoons (28 g) of the butter. Add the flour and stir until the mixture turns golden, 3 to 4 minutes.
  3. Add the paprika and nutmeg. Gradually whisk in the milk. Bring to a gentle boil and then immediately lower the heat. Simmer for about 4 minutes, stirring often, until the sauce thickens.
  4. Once the sauce has thickened and can coat the back of a spoon, stir in the cheese and whisk until melted and smooth. Set aside.
  5. In a small skillet over medium-high heat, melt the remaining 1 tablespoon (14 g) of butter. Add the breadcrumbs, garlic powder and Italian seasoning. Stir and cook for about 2 minutes, or until golden. Transfer to a plate.
  6. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, tender yet firm to the bite, according to the package directions (see Tips below). Drain well. Pour the cheese sauce over the pasta and toss well to coat.
  7. Divide among six [q:1 1/4]-cup (300-ml) ramekins or oven dishes. Sprinkle with the breadcrumb mixture. Alternatively, you can use a 9 x 13–inch baking dish. Bake for 10 to 12 minutes, until bubbly and golden.
Nutrition Info
Made with gluten-free breadcrumbs and gluten-free pasta: 588 Calories, 20 g Protein, 69 mg Cholesterol, 70 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 5 g Fiber, 27 g Total fat (14 g sat), 378 mg Sodium, [nut:4] Calcium, Phosphorus, [nut:3] Vitamin A, Vitamin B1 (thiamine), Vitamin B12, [nut:2] Vitamin B2 (riboflavin), [nut:1] Vitamin B3 (niacin), Vitamin D, Zinc 
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