Healthy simple foods using 1 week of my farmers market haul.

What I bought:
Basil
Heirloom Tomatoes
Turnips
Watermelon radish
Purple radish
Cauliflower
Redbor kale
What I made:
Spaghetti alla Checca
Roasted Root Vegetables (shown used 1 way in Ramen)
Cauliflower soup
Kale & Cannellini stew
Here's the 4 recipes I made:
Spaghetti alla Checca

1 lb Pasta
3 Heirloom Tomatoes
1 bunch Basil
3 to 4 Garlic cloves
Olive oil
S&P
Drizzle pan with olive oil
Sautee diced Garlic
Add diced Heirloom Tomatoes, continue to Sautee over med heat until tomatoes are cooked through
Toss cooked pasta into pan with tomatoes and a handful of torn Basil toss well
Serve with a lil more Basil on top
Roasted Root vegetables

Turnips
Radishes
Olive oil
S&P
Preheat oven to 400°
Line a baking sheet with parchment paper
Dice root vegetables
Put into a large bowl and toss with olive oil and a little S&P
Roast for aprox 30 to 40 minutes, just until slightly crispy
Store in an airtight container for several days
Great as a tasty side dish
Wonderful scrambled with tofu
Or even more delicious sprinkled on top of a hearty bowl of vegetarian Ramen
Roasted Root Vegetables + Ramen

1 pack Nongshim Ramen (it's our favorite)
1/2 package Firm tofu
3 mushrooms
1 baby boy choy
Noodle hack: (noodles are less gummy)
Boil a small pot of water
Place noodles into the pot
Set timer for 2 minutes
Strain and put aside
Meanwhile boil 1 to 2 cups water or Veggie broth
Dice tofu
Chop mushrooms & bok choy
Sautee tofu in a little olive oil add veggies and a little S & P cook for aprox 5 mins
Put seasoning packets and boiling water/broth into bowl
Add noodles
Top with tofu and veggies
Sprinkle on Roasted Root Vegetables
Cauliflower soup

1 med Cauliflower
1 onion
4 cloves Garlic
4 cups water/Veggie bouillon Or 4 cups Veggie broth
Spices
S&P
Coconut milk
Dice onion and garlic
Sautee in a large soup pot
Add in chopped Cauliflower
Cook until all is translucent
Add in bouillon or broth
Bring to a boil
Then simmer for aprox 15 to 20 minutes
Add in spices of your choice, we used a nice handful of Herbs d Provence, and a little S & P
Remove from heat
Stir in 1 can coconut milk right before serving
Kale & Cannellini

Kale
1 can cannellini beans
3 cloves Garlic
1 Onion
4 cups Veggie broth
Chop Kale remove stems and ribs
Drain and rinse beans
Chop Garlic and onions
Sautee in medium size soup pot
Add Kale handfuls at a time stirring until wilted
Add beans and broth
Bring to a boil
Simmer for aprox 25 minutes
Serve topped with cheese and or over rice
These are some of my daily go-to recipes, they're simple quick easy and usually healthy meals, that can be made by 1 person or with help from little ones too! These are easy enough for little ones to help, and the older ones to make on their own, pro tip Mamas, teach your kids to cook.
Tamarah
4logansrunfood
Healthie foodie
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