This past week we celebrated the 4th of July.  We had some company over and decided to use a few different vegetables for our side dishes.  Because I am a health coach, I try to get my family to have a large portion of their meals be vegetables of some kind.  I believe eating lots of high quality fats is also important and so rather than steaming vegetables, I like to toss or bake them in saturated fats of different kinds.  These two recipes use a few different fats – the kohlrabi and carrots are baked in butter and the broccoli is roasted in a ghee and coconut oil mixture.  Ghee is clarified butter – people with allergies to dairy can usually tolerate ghee because all of the milk solids have been removed.  Ghee tastes different than butter – its has a richer, caramel like flavor.  I actually use ghee in my coffee each morning.

Anyway, these recipes paired with a pork chop or piece of wild-caught fish is not only super healthy and tasty but makes a pretty plate.  Enjoy.

Kohlrabi with Carrots and Thyme

Ingredients

  • 1 large kohlrabi
  • 1 small onion
  • 6 carrots
  • fresh thyme
  • 3 tbsp butter
  • salt to taste

Instructions

  1. Peel kohlrabi and cut into 1/2 inch pieces.

  2. Roughly chop onion into 1/4 inch pieces.

  3. Cut ends off carrots, chop into 1/2 inch pieces.

  4. Place vegetables in 8x8 inch pan.  Sprinkle with fresh thyme, butter cut into chunks and salt to taste.

  5. Bake in a 400 degree oven for about 30 minutes or until vegetables are tender.

 


Roasted Broccoli

pixabay broccoli

Roasted Broccoli

Ingredients

  • 1 head broccoli
  • 2 tbsp grass-fed ghee
  • 1 tbsp coconut oil
  • salt to taste

Instructions

  1. Cut florets off of broccoli (you can save the stem for stock).

  2. Melt ghee and coconut oil in small saucepan.

  3. Place broccoli in bowl.  Toss with melted ghee and coconut oil and salt to taste.

  4. Spread in single layer on cookie sheet.  Bake in a 300 degree oven for about 20 minutes or until broccoli is bright green and still slightly crisp.