Red potato & broccoli salad

Posted by on Jun 30, 2016 in Uncategorized | 0 comments

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!

Red potato & broccoli salad
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Red potato & broccoli salad
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Ingredients
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Hummus

Posted by on Mar 13, 2016 in Uncategorized | 0 comments

Hummus
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Hummus
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Ingredients
Recipe Notes

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.

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Black Eyes Peas

Posted by on Jan 3, 2016 in Uncategorized | 0 comments

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

black eyed peas

 

Black Eyes Peas
Print Recipe
Prep Time
1 hour fifteen mintes
Cook Time
45-60 minutes
Prep Time
1 hour fifteen mintes
Cook Time
45-60 minutes
Black Eyes Peas
Print Recipe
Prep Time
1 hour fifteen mintes
Cook Time
45-60 minutes
Prep Time
1 hour fifteen mintes
Cook Time
45-60 minutes
Ingredients
Instructions
  1. 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
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Stuffed Pepper – clean eating style

Posted by on Dec 15, 2015 in Uncategorized | 0 comments

Stuffed Pepper – clean eating style

Stuffed pepper

Stuffed Pepper clean eating style
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Stuffed Pepper clean eating style
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Ingredients
Recipe Notes

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

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South of the Border Spaghetti

Posted by on Dec 13, 2015 in Uncategorized | 0 comments

South of the Border Spaghetti

South of the border spaghetti

South of the Border Spaghetti
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Servings
1 person
Cook Time
10-15 minutes
Servings
1 person
Cook Time
10-15 minutes
South of the Border Spaghetti
Print Recipe
Servings
1 person
Cook Time
10-15 minutes
Servings
1 person
Cook Time
10-15 minutes
Ingredients
Recipe Notes

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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