Keep it simple. Keep it organic. Keep it colorful. Naked Nutrition believes cooking should be easy, fast, and delicious. Here are some recipes help you start rockin' the kitchen.
1 bunch of spinach
1/4 red onion chopped
2 tbsp olive oil
salt to taste
1/2 tsp cayenne
Chop spinach into small pieces.
Place into a mixing bowl and toss
with the olive, lemon juice,
avocado and salt. Add in the onion and cayenne.
MORNING BURST SMOOTHIE
1 cup of almond milk or rice milk
1/2 cup spinach
Put all ingredients in a high speed blender and blend until smooth.
WALNUT GINGER TRAIL MIX
1/4 cup walnuts
1/3 cup almonds
1/3 cup unsweetened cranberries
1/3 cup coconut flakes
1/2 tsp grated ginger
In a large mixing bowl combine all ingredients. Serve over salad, as a snack, or light appetizer.
1 1/2 tbsp olive oil
2 cloves garlic, minced
2 bunches spinach, large stems removed and chopped
¼ cup vegetable stock
2 cup diced mushrooms
1 zucchini, sliced
1 cup peas
1 24oz jar tomato sauce (try to use a sauce without added sugar)
Brown rice lasagna noodles
1 cup cheese for topping
1. Set the oven to 350 degrees.
2. In a small sauté pan, heat 1 tbsp olive oil over medium heat.
Add garlic and sauté until fragrant. Add spinach and 1/4 cup vegetable stock. Continue to sauté until slightly wilted.
Set aside spinach mixture in a bowl.
3. In the same sauté pan, add ½ tbsp oil, chopped mushrooms and zucchini. Sauté 3-5 minutes until fragrant.
4. In a blender combine peas and water with seasoning.
Blend on high until you get a creamy consistency.
5. In the baking dish, spread about 1 cup of tomato sauce to cover the bottom.
Add a layer of noodles, overlapping them slightly to make a solid single layer.
Spread peas and cheese evenly over noodles.
Layer mushroom/zucchini mixture on top of cheese.
Add another layer of noodles, followed by sauce and spinach mixture.
6. Repeat with one more layer of noodles, sauce, and then sprinkle generously with cheese.
7. Bake the lasagna for 35-40 minutes or until bubbly.
Let it sit for 5 minutes or so to firm up before slicing.
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BEETS ON THE GRILL
6 beets, scrubbed
2 tablespoons butter
salt and pepper to taste
Preheat an outdoor grill for high heat.
Coat one side of a large piece of aluminum foil with cooking spray. Place beets and butter on foil; season with salt and pepper.
Wrap foil over beets.
Place packet on the grill grate. Cook 30 minutes, or until beets are very tender. Allow beets to cool about 5 minutes before serving.
You don't even need to peel to enjoy!
HEIRLOOM TOMATO PASTA
1 kg of pasta
2 tbsp olive oil
1 clove of garlic, chopped
1/2 cup zucchini, chopped
1 cup chopped heirloom tomatoes
Salt and pepper to taste
In a large pot, boil water.
Add pasta and cook for 8-10 minutes.
Meanwhile, in a large pan, warm the olive oil over medium hear.
Add garlic and stir until slightly brown and fragrant.
Add zucchini and stir 3-5 minutes.
Add tomatoes and continue to cook until tomatoes are slightly soft.
Season with salt, pepper, coriander and chopped basil.
Drain pasta and put in a large bowl.
Toss in fresh veggies and serve.
STIR FRY VEGGIES
1 tbsp coconut oil
1small yellow onion, sliced into strips
4 heads baby bok choy, chopped
6 fresh shiitake mushrooms, sliced
Heat oil in a frying pan. Add onion, turn heat down and cook 5 minutes, stirring occasionally. Add shiitakes, bok choy, mirin and tamari. Cover and cook 3 minutes. Serve while hot!