Recipes
Grape Salsa - compliments of Bethany Hartzell
Combine all ingredients in a large serving bowl & mix well. Cover & refrigerate for 1 hour or more to let flavors combine. Serve with tortilla chips.
Kale & Walnut Salad with Lemon Vinaigrette
Fresh kale, chopped
Green apple, diced
Walnuts, chopped & toasted
Optional: sunflower seeds and/or pumpkin seeds, toasted
Fontina cheese or Parmesan cheese, shredded
Lemon Vinaigrette
Lemon Vinaigrette:
1/4 cup lemon juice
1 Tbsp. apple cider vinegar
1 tsp. finely minced lemon verbena leaves (or finely minced lemon zest)
1/2 tsp agave syrup
1/8 tsp mustard powder
1/8 tsp salt
Dash of black pepper
1/2 cup + 2 Tbsp olive oil
To make vinaigrette: Place first 7 ingredients in a small bowl & whisk thoroughly. While whisking, slowly drizzle in olive oil. Place fresh chopped kale in a separate large bowl. Top with diced green apple, toasted nuts and seeds, shredded cheese & vinaigrette.
Lemon Potato Salad - compliments of Joy Skeirik
Lemons, juice only
Olive oil
Garlic salt
Peel & chop potatoes into bite sized pieces. Cook until just soft. While cooking, mix garlic salt, olive oil & fresh squeezed lemon juice In separate bowl. Drain potatoes & place in bowl. Pour lemon mixture over potatoes & add green onion. Stir gently to combine. Delicious warm or cold!
1 lemon, juice only
1/4 cup olive oil
1 red or green pepper, diced
1/3 cup flat leaf parsley, chopped
3-4 Roma tomatoes, diced
3-4 mini cucumbers, diced
Cook barley according to directions. While cooking, mince shallot & soak in juice of lemon. Chop parsley & dice tomatoes, pepper & cucumbers. Place in big bowl & add feta Add salt/pepper & olive oil to shallot/lemon bowl. Drizzle over drained/cooked barley while still warm. Add dressed barley to veggie bowl & mix to combine.
onion, thinly sliced
minced garlic, to taste
1 cup beef broth (more if necessary)
olive oil
Saute onions & garlic in olive oil until just carmelized. Add beef broth & cook a little longer. Add balsamic vinegar & mushroom caps. Cover & cook a couple minutes. Flip caps over, recover & cook a couple more minutes. Serve warm topped with onion mixture.
1/2 tsp. garlic, minced
1 1/2 quarts fat-free low sodium chicken broth, divided
1 1/2 lbs. asparagus, diced
1/2 potato, diced
1 dash salt
1/2 tsp. yellow mustard seed
1 dash 17-spice mix
1/2 tsp. dry mustard
Saute onions & garlic in 1/4 cup of the chicken broth. Add asparagus, potato & remaining chicken broth. Bring to a boil. Reduce heat & simmer 15 - 20 minutes. Remove soup from heat & puree with a food processor or immersion blender. Return to pan & add spices. Serve. (If desired, add protein powder just before serving - 1 tbsp per 1 cup of soup)
1/2 bunch asparagus, chopped into bite sized pieces
1/2 container baby bella mushrooms, sliced
1 bunch green onions, sliced (white & light green part only)
A couple big handfuls of baby spinach
1 1/2 cups frozen peas, cooked in water just briefly
4 strips prosciutto (could substitute 6 strips bacon)
3/4 cup water with 2 tsp. chicken bouillon granules
1 Tbsp. plain greek yogurt
1/2 cup or more plain rice milk
1 - 2 Tbsp. non-gmo corn starch for thickening
First get some olive oil heating in a large skillet. Also, heat pot of water for pasta. Add salt & a little olive oil to pasta water. Cut chicken breasts into long strips & then cut in half. Season with Lawry's or just salt & pepper & put in hot pan with oil. Saute just until no longer pink on each side. Remove to cutting board & cut into rough bite sized pieces then place in a large serving dish. When pasta water is boiling break pasta in 1/2. Give a couple stirs & let boil. Next add more olive oil, chopped asparagus & sliced baby portobello mushrooms to saute pan. Saute just until asparagus is tender. Remove to serving dish with chicken. Then add prosciutto or bacon slices to skillet & cook until browned. Remove to cutting board & rough chop then place in serving dish with other cooked ingredients. Add a little more oil to pan & quickly saute green onion slices, spinach & frozen peas. Remove to serving dish with other cooked ingredients. Blend all cream sauce ingredients in a blender or food processor. Add to saute pan & stir until thickened. Add all cooked ingredients from serving dish into cream sauce. Mix throughly. Remove pasta when it is al dente. Drain water & place pasta in serving dish. Top with cream sauce & veggies. Toss to coat. Serve with fresh grated parmesan cheese.
2 tsp. salt
1 1/2 tsp. chili powder
Preheat oven to 325 degrees & toast almonds for 15 minutes, stirring occasionally. In large saucepan, warm honey & cayenne over medium heat for 2-3 min (enough to be watery but not boiling). Pour the toasted almonds into the saucepan & toss until covered. Spread in a single layer on a large GREASED baking sheet. Bake for 18-20 minutes. Remove from oven & let sit for 3-5 min. In a large bowl, combine sugar, salt & chili powder & mix well. Add almonds & mix until coated well. Spread out on a large sheet of parchment paper in a single layer to cool completely.
Quinoa & Black Bean Salad - compliments of Neeshan Mehretu
2 cups cooked quinoa
1 can black beans, rinsed & drained
1 cup canned corn, drained
1 cup grape tomatoes, halved
2 cloves minced garlic
1/4 cup olive oil
1 tsp. salt
1 tsp. Berbere (Ethiopian spice- you can buy it online)
Thoroughly rinse & drain raw quinoa. Add 1 cup cleaned raw quinoa to 2 cups water & bring to a boil. Reduce to low & cover. Simmer until all water is cooked out. Fluff with a fork.
In the meantime, place veggies & seasonings in a serving bowl. Mix gently to combine. When quinoa has finished cooking, measure out 2 cups of warm quinoa into bowl with veggies. Mix to combine & serve immediately.
Shrimp Pasta with Basil Pesto - compliments of Bethany Hartzell
Cook pasta according to directions. Blend all ingredients (except shrimp) until pureed. Saute shrimp until just pink. Serve pasta with shrimp on top & basil pesto drizzled over. Serve extra pesto on the side (the noodles tend to absorb it pretty quick, especially if you have left overs you put in the fridge!)
Oatmeal Pancakes - compliments of P90X
In a medium bowl, combine oats, buttermilk & milk. Set aside for 15-20 minutes to let the oatmeal soften. When oats are softened, beat in the egg whites & oil & mix well. Add the sugar, salt & cinnamon, then the baking powder, soda & flours. Stir until just moistened. Heat a lightly oiled or nonstick griddle over medium high heat. For each pancake, pour about 1/8 cup batter onto the griddle. Turn when tops are covered with bubbles & the edges looked cooked. Turn only once.
In a large bowl, combine spinach, apples, cashews & raisins. In a small bowl, whisk sugar, vinegar, oil, garlic & celery salts. Drizzle dressing over salad & toss to coat.
