Recipes

Mike Arone's Recipe for Roasted Potatoes

Cut up 3 sweet potatoes
Cut up 3 small red potatoes
Half a bag of baby carrots (8 oz) or 4 regular carrots cut equal size to the potato chunks
1/2 a sweet onion

Season with salt, pepper, garlic powder and rosemary

Drizzle olive oil and mixed it all together in a huge tray

Cook for 45 minutes at 400 degrees. Check them periodically in case your stove cooks differently.



Bobby Flay's Recipe for Sauteed Kale

Ingredients

• 1 1/2 pounds young kale, stems and leaves coarsely chopped
• 3 tablespoons olive oil
• 2 cloves garlic, finely sliced
• 1/2 cup vegetable stock or water
• Salt and pepper
• 2 tablespoons red wine vinegar

Directions

Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

Tarrah's Addicting Avocado Delight 

Ingredients:

Whole wheat toast

1/2 an avocado

sea salt and pepper

Directions:

Slice the avocado, place on the toast and add salt and pepper. It's that easy! A perfect pre-workout snack!

Yazzy's Yam Bake

2 good sized yams cut into 1/2 in pieces, 1/2 of a large head of cauliflower (chopped), and 1/2 of a small onion, diced.

Place ingredients on a large cookie sheet or baking dish. Drizzle in olive oil. Generously sprinkle salt, pepper and garlic powder. Toss. Bake at 375 until yams are tender and cauliflower is slightly brown. If you have a "roast" feature on your oven that works well. Also, I'll sometimes broil the dish on high for a minute or two for that extra golden deliciousness