Egg Salad Anyone?

It's not what you're thinking, but it is oh so good!

Romaine and red leaf lettuce topped with mung bean and alfalfa sprouts, cucumber, and boiled eggs . . . yum!

Use your favorite salad dressing or make you're own! Today I drizzled a little olive oil,  sprinkled a little rice vinegar, and topped it off with sea salt, coarse black pepper, and tarragon.  What do you like on your salads?

Who would have thought?

Surprisingly delicious!

This is one of those meals that just came together from odds and ends that I had in the refrigerator and pantry and what a lovely combination it turned out to be. 

Chicken salad, steamed red beets, nori wraps, and romaine lettuce. . . delish!

The chicken salad can be folded into the nori wrap or the lettuce or both!

Chicken Salad Recipe:

1 12 oz. can of white chicken
1 generous spoonfuls of mayonaise
1 t. dijon mustard
1/4 c. diced onion
1/8 t. minced garlic
1 stalk of celery chopped fine
3 T. craisins
salt and pepper to taste
tiny dash of red pepper or paprika

Note:  If you have a green onion or red onion, use one of those as they add color and the flavor is fabulous.

Lean & Green

 

How many different ways are there to make a lean and green meal (protein and vegetables)?  As many as you have imagination for!  As one who thrives on consistency and repetition, I was pleasantly surprised that each of these dishes had it's own flare despite the fact that they are made from essentially the same few ingredients.  Take a look.  

This simple salad...

...became an easy lean & green with the addition of some lentil sprouts to add some protein.

Celery dipped in almond butter.

Aren't the colors beautiful???  A few soaked almonds or nuts and this meal is complete.

Black bean quinoa, steamed zucchini and crooked neck with some raw carrots.  

Raw veggies and hummus to dip.

 
Mixed sprouts and lightly steamed broccoli.

Sprouted lentils, steamed vegetables, olives, and grape tomatoes.

Black beans, tomato, avocado, lettuce, hummus, blue corn tortilla chips, carrot and celery strips.

Chicken, lightly steamed green beans, olives, and alfalfa sprouts.

Akmak whole wheat crackers. Celery, jicama, and carrot strips.  Hummus and soaked almonds.

Steamed green beans, sprouted lentils, tomatoes, and olives.

Bed of lettuce, white cabbage, canned chicken, tomatoes, avocado, and soaked almonds.  

Fried kale, tomatoes, olives, sprouted lentils, and chick peas.

Bed of lettuce, cucumber, tomato, cubed jicama, steamed asparagus and baked chicken breast. 

Steamed green beans, grape tomatoes, and sprouted legumes.

Bed of lettuce, tomatoes, olives, cubed jicama, steamed green beans, and baked salmon.

Bed of lettuce, purple cabbage, mung bean sprouts, cucumber, and tomato.

Steamed green beans, alfalfa sprouts, tomato, olives, sprouted lentils, and adzuki beans.

Steamed zucchini, yellow quash, red peppers, olives, and sprouted legume mix.

Raw sweet potato chips, green pepper, soaked almonds, and hummus dip.

Bed of spinach and lettuce, cilantro, purple cabbage, tomato, cucumber, and sprouted legume mix.

Bed of lettuce and spinach, cilantro, cucumber tomato, soaked almonds, and sprouted legume mix.

Crooked neck squash, yams, olives, spouted legume mix and alfalfa sprouts.

Fried zucchini, tomatoes, olives, and alfalfa sprouts.

Luau Salad.  

Bed of lettuce, black beans, avocado, tomato, red pepper, and cucumber.

Quinoa, black beans, avocado, and tomato.

Steamed zucchini, broccoli, red pepper, boiled egg, and soaked almonds.

Raw broccoli, celery, and cucumber with hummus dip.

Steamed broccoli and sprouted lentils.

Steamed zucchini, yellow squash, green beans, tomato, olives, and sprouted legume mix.

Bed of lettuce, black beans, chick peas, tomato, avocado, and craisins.

St. Patrick Day Green!

Always a people pleaser, Tomatillio Soup has long been a family favorite. The perfect blend of flavors is delightful on the palette, and knowing that it's good for you is an added bonus! Enjoy this yummy and delicious soup; easy enough to serve every week, but worthy of serving to company on special occasions.

Tomatillo Soup

2 T. olive oil

1 small onion chopped

2 cloves garlic minced

3 c. chicken broth

1 lb. fresh tomatillos chopped

1 7 oz. can green chilies diced

½ tsp. oregano

½ tsp. ground coriander

¼ tsp. ground cumin

2 cans white chicken (don’t drain)

1 can white beans (don’t drain)

1 can corn (don’t drain)

salt & pepper

fresh lime wedges

white cheese grated (optional)

avocado peeled and chopped

cilantro, chopped

1.  In a stockpot heat oil over moderate heat. Add onion and garlic and sauté until soft. Stir in broth, tomatillos, green chilies, oregano, coriander and cumin. Bring to a boil and simmer for 10 minutes.

2.  Shred chicken with fork.  Add chicken, beans, corn, salt and pepper to stock pot. Simmer for 10 more minutes. 

3.  Serve with lime wedges, white cheese (optional), avocado, and cilantro as condiments.  

Yield: 8 servings

the people pleaser

The true test of any meal is...whether my kids will eat it! Surprisingly, this one passed the test! I am happy to report that they asked for seconds and thirds until it was all gone! Who knew that health could taste so good?

QUINOA BLACK BEAN SALAD

1 T. olive oil
2 c. onion, chopped
1 c. red bell pepper, chopped
1 c. quinoa,* rinsed, drained
1 t. chili powder
1/2 t. ground cumin
1/2 t. Real sea salt
1 1/2 c. water
1 15 oz. can black beans, rinsed, drained
1/2 c. fresh cilantro, rinsed, chopped
Feta Cheese (optional)
Red Cabbage Leaf (optional garnish)

Heat oil in heavy medium saucepan over medium-high heat. Add onions and red pepper; saute until beginning to soften, about 5 minutes. Stir in next 4 ingredients. Add water; bring to boil. Cover, reduce heat to medium-low, and simmer until quinoa is almost tender, about 14 minutes. Add beans and 1/4 cup cilantro; cook uncovered until heated through and liquid is fully absorbed about 3 minutes. Transfer to bowl sprinkle with 1/4 c. cilantro and cheese, if desired. This recipe was a hit with every member of the family. Enjoy!

*A grain with a delicate flavor and a texture similar to that of couscous; available at natural food stores. Quinoa is most oft pronounced "KEEN-wah."

Recipe adapted from the Bon Appetit Test Kitchen

toss a new salad

BISTRO PASTA SALAD

12 oz. pasta, cooked as directed (try rotini, bowties, or penne)
1 c. chopped Roma tomatoes
4 oz. feta cheese
2 T. dried basil
1/4 c. chopped red onion
1/4 c. sun-dried tomatoes (optional)
2 c. cauliflower pieces, steamed until tender
1/2 c. crumbled bacon bits
Creamy Caesar salad dressing (I like Trader Joe's)

Serve with spinach salad for a complete meal.

soup it up!

MINESTRONE
Yield: 6 servings.

1 T. olive oil
1/2 cup chopped onion
1/2 t. minced garlic
3 1/2 c. chicken broth
1 3/4 c. Northern white beans (rinsed and drained)
1 1/2 c. water
2/3 c. tomato paste
1 t. Italian seasoning
1/4 t. black pepper
2 c. zucchini (sliced)
1 pkg. frozen mixed vegetables
1/3 c. small macaroni (elbow or shells)

HEAT oil in large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, for 1 to 2 minutes or until tender. Stir in broth, beans, water, tomato paste, seasoning and pepper. Bring to a boil. Reduce heat to low. Cover; cook for 10 minutes.

ADD zucchini, mixed vegetables and pasta. Bring to a boil, stirring occasionally. Uncover; reduce heat to low. Cook for 8 to 10 minutes or until vegetables and pasta are tender. Freeze for up to 4 months.

THAW soup overnight in refrigerator. Place partially thawed soup in large saucepan. Warm over medium heat until serving temperature.

Salad anyone?

Typically, this is one of my favorite meals. I love the mixture of flavors and textures.

ASIAN SALAD

Greens (romaine & spinach or spring mix)
Mandarin Oranges (or fresh Mango if you have some)
Almonds
Chow Mein Noodles
Red Pepper
Cilantro
Green Onion (optional)
Oriental Dressing
Chicken (cooked and cubed)

1. Chop almonds, red pepper, mango, green onion and cilantro.

2. Assemble greens, and top with remaining ingredients.

the perfect lunch

Umm umm . . . good! Always delicious. Always nutritious. Always filling. Always make me feel great! This is the way to go when you love your body. Makes a great lunch (or dinner).

STEAMED VEGETABLES

1-Wash and chop the vegetables of choice.

2-Steam lightly (usually 5 min.) Be careful to steam only long enough that the flesh can be stabbed easily with a fork, and the color is still a "bright" and vibrant green color.

3-Spray lightly with olive oil or dab with coconut oil and sprinkle with REAL salt. Serve immediately.

My favorites include:


a bed of Asparagus garnished with Grape Tomatoes


Broccoli & Cauliflower w/ Red Onion


a plate of fresh cut Green Beans & Olives


Zucchini & Summer Squash w/ Tomato


power packed meal of Brussels Sprouts


Mix if up! Cauliflower, Broccoli, Zucchini, Crooked Neck Squash, with Red & Green Pepper

autumn

Nothing says fall more than squash. I need to eat more of these. I love them. They love me. We need to get together more often. Take a look at this new dish we tried recently. Wow!

BUTTERNUT SQUASH SOUP

2 TBSP olive oil
1 med sweet onion, chopped
1 cup leek, chopped
2 cloves garlic, minced
1 med. butternut squash, peeled and cut into small cubes (4 cups)
1 apple, cored and chopped
6-7 cups organic vegetable broth
1 bay leaf
1/2 tsp. thyme leaves
1 cup canned coconut milk, shaken well
1/2 tsp. curry
1 can of great northern beans

1. Steam squash for 10-15 minutes until fork slides easily but still firm.
2. Meanwhile, heat the oil in a large heavy-bottomed soup pot and add the onion and leek. Stir occasionally for about 5 minutes, until softened and translucent. Add garlic and cook, stirring frequently for about 1-2 minutes.
3. Add the squash, chopped apple and curry spices. Saute for 5-10 minutes. Add stock, beans, coconut milk, bay leaf and thyme. Cover and simmer for about 30 minutes.
4. Cool the soup and puree in batches using a blender. If soup is too thick, add more broth. Season to taste with real salt or pepper.
Serves 4-6 people.

the BLT

Did you know a fresh tomato is alkalizing? Eat it uncooked and reap the benefits. My family LOVES tomatoes, and the BLT is a great way to enjoy them. A little mayonaise (the real stuff) with romaine lettuce, bacon bits, sprouted whole wheat bread, a dab of dijon mustard and of course the t o m a t o. Season with real salt and pepper. Yum!

supper time

The best part about this soup is that....my kids love this! They ask for seconds and thirds until it's all gone. I could eat it every week. Yum Yum

Spinach Barley Soup

2 T. olive oil

1 c. chopped onion

1 c. finely chopped carrot

¼ c. chopped celery

1 can dark red kidney beans, rinsed and drained

8 c. chicken broth

½ t. crushed red pepper

3 T. minced garlic

2 t. rosemary

1 c. uncooked barley

10 c. fresh torn spinach leaves (about 10 oz.)

1 c. fresh tomatoes chopped

¼ t. coarse black pepper

1.  Heat oil in stock pot over medium heat.  Add onion, carrot, and celery.  Saute 4 minutes.

2.  While sauté is underway, measure 1 c. beans, and mash with a fork in a small bowl.  Reserve remaining whole beans.  Set all beans aside.

3.  In stock pot, add broth, red pepper, garlic and rosemary.  Also add mashed beans, whole beans, and barley.  Bring to a boil. 

5.  Reduce heat; simmer on a low boil (medium to medium-low) for 35-45 minutes, or until barley is tender. 

5.  Stir in spinach, tomatoes, black pepper; simmer 5 more minutes. 

 Yield:  8 Servings.  Enjoy!