Red potato & broccoli salad
Wash and quarter (or third if large) the red potatoes
Add to boiling water and boil for 8-10 minutes until just done
Add the broccoli at 4 minutes left to the potatoes
Drain well and set aside
Place the olive oil, lemon juice, mustard and garlic clove in a small container
Mix well and let sit a few minutes
Wash and tear the lettuce into bite sized pieces and place into two bowls
Place the potatoes, broccoli and scallions in a bowl to mix. Remove the garlic, unless you like that much raw garlic and pour the dressing over the potatoes and broccoli mixture. Place on the lettuce leaves and add salt and pepper to taste
Serves 2
Enjoy!
- 6-8 small red potatoes cut into quarters or thirds depending on size
- 1 1/2 cup broccoli florets cut very small
- 4 whole scallions chopped up to the green part
- 4 large leaves romaine or any lettuce of your choice
- 1/4 cup olive oil
- 1/2 lemon juice squeezed
- 1 large clove of garlic smashed
- 1/2 tsp. mustard optional
- salt and pepper to taste
- 1 tsp. fresh rosemary chopped optional
Hummus
- 1 15 oz can chick peas drained
- 1/2 lemon
- 1/4 cup chopped fresh parsley
- 1/4-1/2 cup olive oil
- 1 tsp. paprika
- 1/2 tsp cumin
- 1 clove garlic
Add all ingredients to a food processor or high speed blender. Process till smooth. Adjust seasonings to taste. Use as a dip for carrot and celery sticks, sliced veggies.
Black Eyes Peas
Place the dried black eyed peas in a large sauce pan and cover with water. Bring to a boil and let boil 2 minutes. Turn off the heat and let them sit for an hour, drain.
In a large pot on medium heat heat the olive oil. Add the carrots, onion, bay leaves and red pepper flakes if using. Saute 3-4 minutes. Add the drained black eyed peas, veggie broth, salt and pepper to taste and water to cover the peas, approximately 3 cups. Bring to a boil and reduce heat to a simmer. Test for seasoning after 30 minutes. If you like a very firm pea, check at 45 minutes and remove from the heat, there will be some liquid in the pot. I cook them 1 hour exactly and you get a mushier black eyed pea with very little liquid left in the pot. Taste for salt and pepper. Add the cooked brown rice, greens and hot sauce if you like! Enjoy! Serves 4
- 1 1 lb. bag black eyes peas dried
- 2 whole fresh carrots chopped into 1/4 inch dice
- 3-4 dried bay leaves
- 1 mediium onion chopped
- 1/4 tsp. red pepper flakes optional
- 2 tbsps. olive oil or any healthy oil you like
- 2 cups cooked brown rice your favorite variety
- 2 cups vegetable broth chicken broth can be substituted
- 3-4 cups water start with 3, add more to keep the beans soupy
- Place the dried black eyed peas in a large sauce pan and cover with water. Bring to a boil and let boil 2 minutes. Turn off the heat and let them sit for an hour, drain. In a large pot on medium heat heat the olive oil. Add the carrots, onion, bay leaves and red pepper flakes if using. Saute 3-4 minutes. Add the drained black eyed peas, veggie broth, salt and pepper to taste and water to cover the peas, approximately 3 cups. Bring to a boil and reduce heat to a simmer. Test for seasoning after 30 minutes. If you like a very firm pea, check at 45 minutes and remove from the heat, there will be some liquid in the pot. I cook them 1 hour exactly and you get a mushier black eyed pea with very little liquid left in the pot. Taste for salt and pepper. Add the cooked brown rice, greens and hot sauce if you like! Enjoy! Serves 4
Stuffed Pepper – clean eating style
- 2 medium whole roasted peppers any color of your choice
- 1 cup cooked brown rice
- 8 oz fresh mushrooms chopped fine
- 1 15 oz. can cherry tomatoes 1 15 oz. stewed tomatoes, drained
- 1-2 cloves garlic chopped fine
- 1/4 tsp. red pepper flakes optional to taste
- 2 tbsp. olive oil extra virgin (you can use whatever type of olive oil you like
Roast the peppers by broiling or on a gas flame till blackened. Place in a plastic bag, close and let steam 20 minutes. Remove from the back, scrape off the blackened skin and remove the top and seeds from inside the pepper. Place aside.
Cook the brown rice according to manufacturer's directions. Place 1 tbsp. olive in a medium fry pan. Add the onions, mushroom and garlic. Saute on medium high heat till the mushrooms release their liquid, about three minutes; then saute another 2 minutes. Add the rice to the mushroom onion mixture and stir till combined on medium high heat. Add the can of the cherry tomatoes drained to the mixture. Mix all together to combine. Place half the mixture in each pepper carefully. Preheat the oven to 350 degrees and place the stuffed peppers on a foil lined pan. Bake 25 minutes. Remove from the oven and enjoy!
Serves 2
South of the Border Spaghetti
- 1 serving cooked or previously cooked spaghetti your choice a serving is 2-4 ounces depending on taste
- 1/4 avocado cut into small dice
- 1/2 tomato seeds removed, diced 1/4 inch
- 1/2 onion chopped
- 1 clove garlic finely chopped
- 1/4 cup cilantro chopped - optional
- 1 tbsp. olive oil extra virgin, or your favorite
Place 1 tbsp. extra virgin olive oil in a medium size fry pan. Heat to medium high and add the onions and garlic. Saute about two minutes; add the tomatoes, saute another two minutes. Add the pasta and saute all together to coat pasta and heat it through about one or two minutes more. Sprinkle in the cilantro and plate the spaghetti in a bowl. Add the diced avocado to the pasta and salt and pepper to taste.
Serves 1
Enjoy!
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