1 lb. lentils, washed
2 tsp. Cavender's Salt Free Greek Seasoning
1-2 drops of Tabasco Habanero
1/2 Tbsp. onion powder
a few shakes of garlic powder
a few generous shakes of cinnamon
6 oz. can no salt added tomato paste
Salt OPTIONAL
Place lentils in pot and cover with water. Bring to a boil then allow to simmer. Keep adding additional steaming water to keep the lentils almost submerged in the broth. Add remaining ingredients. Simmer until lentils are tender. Add tomato paste, mixing well. Serve with plenty of black pepper. Enjoy!
Friday, January 27, 2012
Tuesday, February 15, 2011
Blueberry-Yogurt-Walnut-Flaxseed Smoothie
Healthy and so delicious!
1 cup fat free yogurt
1 heaping scoop vanilla whey protein powder
2 tsp. flaxseeds, freshly ground
1/4 cup walnuts
1 cup frozen wild blueberries
Add ingredients to blender in order given. Blend on medium high speed. Stop blender and scrape down sides of blender with a spoon. Blend till smooth & serve!
1 cup fat free yogurt
1 heaping scoop vanilla whey protein powder
2 tsp. flaxseeds, freshly ground
1/4 cup walnuts
1 cup frozen wild blueberries
Add ingredients to blender in order given. Blend on medium high speed. Stop blender and scrape down sides of blender with a spoon. Blend till smooth & serve!
WHOLESOMELY TERRIFIC BROWNIES
1/2 cup vegetable oil OR refined organic coconut oil
1/2 cup unsweetened applesauce
1 cup honey
4 eggs
1 tsp. vanilla
1 1/2 cup organic wheat graham flour
3/4 cup cocoa
1/2 tsp. salt, optional
vegetable oil spray
12 packets of Splenda
Combine graham flour, Splenda & cocoa in a 2.5 qt. bowl, mixing well. Add oil, applesauce, eggs & vanilla to blender. Blenderize while drizzling honey through blender lid. Add to flour/cocoa mixture, mixing well. Pour batter into a 13 x 9 x 2" pan which has been coated with vegetable oil spray. Bake in 375F preheated oven for 20 minutes.
Let brownies cool for best flavor.
1/2 cup unsweetened applesauce
1 cup honey
4 eggs
1 tsp. vanilla
1 1/2 cup organic wheat graham flour
3/4 cup cocoa
1/2 tsp. salt, optional
vegetable oil spray
12 packets of Splenda
Combine graham flour, Splenda & cocoa in a 2.5 qt. bowl, mixing well. Add oil, applesauce, eggs & vanilla to blender. Blenderize while drizzling honey through blender lid. Add to flour/cocoa mixture, mixing well. Pour batter into a 13 x 9 x 2" pan which has been coated with vegetable oil spray. Bake in 375F preheated oven for 20 minutes.
Let brownies cool for best flavor.
VERY VEGGIE LENTILS
1 lb. lentils
2 large cloves of garlic, pressed
2 plum tomatoes, cut in chunks
10 green onions, sliced
8 handfuls of fresh spinach
2 tbsp. extra virgin olive oil
1 tbsp. balsamic vinegar (add more if needed)
2 small carrots very thinly sliced
salt
coarsley ground black pepper
Wash and sort lentils. Add water to about 1/2-1 inch above lentils and add garlic. Bring to a boil and simmer about 7-10 minutes. When the lentils begin to get tender, add tomato and alternately add about half of the green onions, carrots, and spinach gradually. Turn off heat and gradually add remaining green onions, carrots, and spinach. Stir till spinach wilted. Most of the water will have absorbed into the lentils. Add olive oil and balsamic vinegar. Salt lightly and add a small amount of coarsley ground black pepper.
The lentils have a great nutlike taste and all the veggies in it really taste terrific.
2 large cloves of garlic, pressed
2 plum tomatoes, cut in chunks
10 green onions, sliced
8 handfuls of fresh spinach
2 tbsp. extra virgin olive oil
1 tbsp. balsamic vinegar (add more if needed)
2 small carrots very thinly sliced
salt
coarsley ground black pepper
Wash and sort lentils. Add water to about 1/2-1 inch above lentils and add garlic. Bring to a boil and simmer about 7-10 minutes. When the lentils begin to get tender, add tomato and alternately add about half of the green onions, carrots, and spinach gradually. Turn off heat and gradually add remaining green onions, carrots, and spinach. Stir till spinach wilted. Most of the water will have absorbed into the lentils. Add olive oil and balsamic vinegar. Salt lightly and add a small amount of coarsley ground black pepper.
The lentils have a great nutlike taste and all the veggies in it really taste terrific.
THREE BEAN SALAD
This salad is unique because it has three different kinds of dried beans.
1/2 lb. small red beans
1/2 lb. navy beans
1/2 lb. garbanzo beans
salt to taste
coarsely ground black pepper, to taste
Bean Salad Dressing (recipe included)
Wash beans. In separate pots, cover beans with several inches of water and soak for about 8 hrs. Discard soaking water. Then add more water and simmer beans until al dente. Drain and cool on plates. Salt lightly.
When beans are cooled, add 1/4 cup of each type of bean to each serving bowl, add salad dressing and blend. Add plenty of coarsely ground black pepper and salt to taste.
Bean Salad Dressing
3 - 4 parts light mayo
1 part apple cider vinegar
scant amount of spicey brown mustard
(I like Shur-Fine or Kroger's mustard)
1/2 lb. small red beans
1/2 lb. navy beans
1/2 lb. garbanzo beans
salt to taste
coarsely ground black pepper, to taste
Bean Salad Dressing (recipe included)
Wash beans. In separate pots, cover beans with several inches of water and soak for about 8 hrs. Discard soaking water. Then add more water and simmer beans until al dente. Drain and cool on plates. Salt lightly.
When beans are cooled, add 1/4 cup of each type of bean to each serving bowl, add salad dressing and blend. Add plenty of coarsely ground black pepper and salt to taste.
Bean Salad Dressing
3 - 4 parts light mayo
1 part apple cider vinegar
scant amount of spicey brown mustard
(I like Shur-Fine or Kroger's mustard)
THATS ITALIAN! LENTILS
1 cup lentils, washed
1 medium onion, peeled & microwaved whole
3 cloves garlic pressed
10 oz. frozen chopped spinach, defrosted
6 oz. can organic tomato paste
about 1 tsp. oregano
1 Tbsp. balsamic vinegar
1 Tbsp. extra virgin olive oil
a few drops of Tabasco
Parmesan cheese
black pepper
Cover lentils with water, add pressed garlic & oregano. Bring to a simmer. Add more water as often as necessary, but be careful to avoid making it soupy. Cut cooked onion in strips and add to lentils. When lentils are almost done, add defrosted spinach. Simmer for about 5 minutes. Add tomato paste, balsamic vinegar, Tabasco, pepper, olive oil and simmer for 1-2 minutes. Adjust seasonings. Serve with Parmesan cheese.
1 medium onion, peeled & microwaved whole
3 cloves garlic pressed
10 oz. frozen chopped spinach, defrosted
6 oz. can organic tomato paste
about 1 tsp. oregano
1 Tbsp. balsamic vinegar
1 Tbsp. extra virgin olive oil
a few drops of Tabasco
Parmesan cheese
black pepper
Cover lentils with water, add pressed garlic & oregano. Bring to a simmer. Add more water as often as necessary, but be careful to avoid making it soupy. Cut cooked onion in strips and add to lentils. When lentils are almost done, add defrosted spinach. Simmer for about 5 minutes. Add tomato paste, balsamic vinegar, Tabasco, pepper, olive oil and simmer for 1-2 minutes. Adjust seasonings. Serve with Parmesan cheese.
SPINACH DIP STUFFED PITAS
These sandwiches are really tasty and super healthy; there a great way for sandwich lovers to eat more veggies and are almost as quick and easy as fast food.
Fat free yogurt cheese
onion powder
McCormicks Season All or Greek seasoning
OPTIONAL: Tabasco (regular or chipotle)
frozen chopped spinach
onion, chopped
mushrooms, chopped coarsely
extra virgin olive oil
whole wheat pitas
avocado, sliced
OPTIONAL Ingredients:
carrots, grated or julienned
bell pepper, chopped or julienned
olives, sliced
green chilies, sliced
jalapeno peppers, sliced
banana peppers, sliced
tomatoes, diced, salted & peppered
OR halved cherry tomatoes
water chestnuts, chopped
Microwave frozen spinach just until hot. Squeeze out moisture well. Let cool. Add spinach to yogurt cheese. Add a little onion powder and Season All or Greek seasoning, and a few drops of Tabasco, if desired. Stir in onion, mushrooms and any of the optional ingredients you choose. Halve pitas and toast, if desired. Spread spinach mixture inside pitas. Some of the optional vegetables (like tomatoes) may be better as a topping for the spinach mixture. Drizzle with olive oil. Top with sliced avocado. Enjoy!
Fat free yogurt cheese
onion powder
McCormicks Season All or Greek seasoning
OPTIONAL: Tabasco (regular or chipotle)
frozen chopped spinach
onion, chopped
mushrooms, chopped coarsely
extra virgin olive oil
whole wheat pitas
avocado, sliced
OPTIONAL Ingredients:
carrots, grated or julienned
bell pepper, chopped or julienned
olives, sliced
green chilies, sliced
jalapeno peppers, sliced
banana peppers, sliced
tomatoes, diced, salted & peppered
OR halved cherry tomatoes
water chestnuts, chopped
Microwave frozen spinach just until hot. Squeeze out moisture well. Let cool. Add spinach to yogurt cheese. Add a little onion powder and Season All or Greek seasoning, and a few drops of Tabasco, if desired. Stir in onion, mushrooms and any of the optional ingredients you choose. Halve pitas and toast, if desired. Spread spinach mixture inside pitas. Some of the optional vegetables (like tomatoes) may be better as a topping for the spinach mixture. Drizzle with olive oil. Top with sliced avocado. Enjoy!
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