Pesto Israeli Couscous with roasted chickpea & broccoli

• 4 cup small cut broccoli

• 1 15 oz can chickpea, drained and rinsed

• 1 Cup dry Israeli Couscous

• 2 Tbsp olive oil

• 1/4 cup grated parmesan or Pecorino cheese

• 1/2 cup pesto

  Preheat oven to 400 degrees. On a rimmed baking sheet place broccoli and chickpeas. Drizzle with olive oil and season with salt and pepper. Roast until the broccoli is tend and lightly browned. Flip mid way through.

  Cook Couscous according to package instructions. (I cook it in 1/2 chicken broth).

  Combine broccoli, chickpeas, and couscous and toss with pesto. Top with Cheese.

Roasted Potatoes

• 2 pounds red potatoes or yellow or Yukon gold potatoes

• 2 tablespoons olive oil

• 1 Tbsp minced garlic

• 3 tablespoons parsley, or basil

• kosher salt to taste

• black pepper to taste

  Preheat oven to 425°F. Wash potatoes (do not peel them). Dice into 1” cubes. Toss potatoes, olive oil, herbs, and seasonings. Place on a baking sheet and bake for 30-35 minutes until browned and tender. Turn half way through.

Sunshine Smoothie

• 1 cup Plain Greek yogurt

• 1 Tbsp minced ginger

• 1 Lemon- juiced(2 TBSP)

• 1 cup ice or frozen fruit

• 1/2 cup milk (dairy, almond or coconut)

• 1/8 tsp turmeric

• Honey to taste

Mix all ingredient together until smooth.

Winter Salad

Go Green with this delicious salad

·       Green’s of choice, I love Arugula or Kale

·       4 oz goat cheese

·       1 honey crisp apple

·       ½ cup chopped pecans

·       ¼ cup craisins or pomegranates

·       Grilled chicken

Honey mustard vinaigrette

·       ½ cup olive oil

·       ¼ cup fresh lemon juice

·       2 Tbsp Honey

·       1 ½ tsp Dijon mustard

Mix well, Refrigerate after use.