Last week was full of lots of hard work {mostly on Josh’s part!} to make a few changes around the site and I am thrilled with the outcome! Josh has done a wonderful job redesigning the home page to incorporate a few new features, including the slider at the top and a “Popular Posts” column on the right.
In addition to changing the Home page, we have also made changes to the Recipe page. You can now browse recipes by Meals or Ingredients. There are still more changes to come as we have other pages and features we hope to continue building and implementing. But for now , if you have a minute, I’d love for you to check out these new features!
Anyway, thankful for the beautiful weather, Josh and I took Tucker on a short walk Saturday and longed for more days with warm temperatures, blue skies, and sunshine! I wish the cold were on its way out, but I’m afraid the temperatures are predicted to drop again later this week, and there is once again potential for snow. Ugh.
And to think I use to not like coconut, what was I thinking?! I love the slight crispness it adds to the overall texture!
- One of the most promising benefits of ginger is its effects on cardiovascular health and cholesterol levels
- It has also been shown to aid in soothing aching muscles, including painful cramping for women
- It is known to be beneficial when traveling, as it aids with motion sickness
- In the same way it helps with motion sickness, it can also benefit pregnant women dealing with nausea and vomiting
- It has been proven helpful to those battling a head cold and facing congestion
Lemon Ginger Asparagus with Toasted Coconut
Ingredients
- 1 large bunch of asparagus ends trimmed (approx 15 large stalks)
- 3/4 tbsp roasted walnut oil
- 1 tsp balsamic vinegar
- 3/4 tsp whole grain Dijon mustard
- 2 garlic cloves minced
- 1 tsp grated ginger
- zest of one lemon then chop lemon into slices
- 1/4 tsp. sea salt
- 1/4 cup shredded coconut toasted
- Trader Joe's Everyday Seasoning optional
Instructions
- Preheat oven to 350 degrees F.
- Spread shredded coconut out on baking pan, smooth to single layer. Bake for 3-4 minutes, remove and stir/flip, bake an additional 2 minutes or until golden brown (watch carefully to avoid burning).
- Increase oven temperature to 400 degrees.
- In a large bowl combine roasted walnut oil, balsamic vinegar, Dijon mustard, garlic, ginger, lemon zest and sea salt.
- Add asparagus to bowl and toss to coat evenly.
- Line baking sheet with parchment paper and lay out asparagus, single layer, then top with sliced lemon.
- Place sheets in oven and bake for 7 mins, remove sheet from oven, turn over asparagus and bake for another 12 mins.
- Check to see if stalks are soft and ready, if needed, flip one more time and bake another 5 minutes. The time will vary based on the thickness of your stalks.
- Top cooked asparagus with toasted coconut, sprinkle Trader Joe Everyday Seasoning, if desired, and serve warm!
Nutrition
Recipe adapted from The Healthy Maven.
Nutrition info taken from Benefitsofginger.com.
