Roasted Cinnamon Potatoes and Sautéed Cabbage

Today was a day where I was yearning for potatoes and cabbage. So I combined two! 

Recipe

1/2 purple cabbage

Onion

2 potatoes 

2 tablespoon of olive oil

Black pepper, to taste

Garlic powder, to taste 

Cinnamon powder, 1 teaspoon 

Apple cider vinegar, to taste 

1. Sautéed purple cabbage with onions, a little oil with black pepper and garlic powder. Then add apple cider vinegar. Cook for 10 mins set aside.

2. Bake potatoes in oven with oil, cutting them first, adding the oil, cook for 20 minutes then add seasonings - salt and cinnamon. Cook for an additional 15 mins. Bake at 400 degrees. 

3. Plate and serve. 

Grilled Vegetarian Sandwich

This is a very easy and a cheap meal to assemble. I love bread sometimes but only when it is whole wheat. The bread I used was soft, fresh and made with whole grains. I coupled that with fresh ingredients (red bell peppers, zucchini and cucumbers). Adapt anyway you like. 

Ingredients 

1/2 cucumber 
1 small zucchini, grilled 
1/2 red bell pepper, grilled 
1 tablespoon of coconut oil 
2-3 handfuls of fresh spinach 
2 slices of whole wheat bread 
1 -2 tablespoons of veggie cream (light) 

1) Clean all veggies with apple cider vinegar & water
2) Grill veggies for 2-4 minutes with coconut oil 
3) Add veggie cream on slices of bread
4) Arrange ingredients on bread and serve.  

(c) 2014 Pam Osbey 

Veggie Nachos with Kale

ahhh the loveliness of a snack with a veggie twist.

This is a very simple dish that can be adapted in many different ways.

1) Grab 2-4 handfuls of tortilla chips
2) Bake them with some shredded cheese and assorted seasonings. I used Gouda cheese and tacos/garlic seasoning.
3) Turn on oven to 375 degrees for 12 minutes.
4) In separate bowl, take 2 handfuls of Kale and massage them with 1 tablespoon of Olive Oil. Wait til nachos and cheese are melted then take out.
5) Bake Kale for 10 minutes with cherry tomatoes.
6) When done combine all on plate.
Eat and serve with salsa

(c) 2014 by Pam Osbey