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03 Jan

Tuna Nicoise Salad

INGREDIENTS:
2 heads Boston lettuce, cleaned
1 large can (12 oz) tuna fish
2 hard-cooked eggs, cut into wedges
2 cups steamed green beans
2 cups cubed cooked new potatoes
2 cups tomato wedges
1/2 cup Italian Salad Dressing (or red wine vinegar and olive oil)
INSTRUCTIONS:
-Arrange a bed of Boston lettuce in each plate.
-Top decoratively with tuna, eggs, green beans, potatoes and tomatoes.
-Cover and refrigerate until ready to serve.
-Drizzle with dressing just before serving.
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03 Jan

Slow Cooker Lunch

INGREDIENTS:
  • 1/2 cup mung beans or lentils
  • 1/2 cup quinoa or basmati rice
  • 1 cup chopped vegetables
  • 2 teaspoons churna for your dosha
  • 2 teaspoons ghee
  • 3 cups of hot water
  • 3 cups vegetable broth
  • ginger and/or garlic to taste
INSTRUCTIONS:
Place all of the contents in a slow cooker.  Cook on “high” for 2 hours or “low” for 4 hours.

As an option, you can cut the recipe in half, saute the spices and vegetables up with the rice and beans for a few minutes, and then put the mixture in a thermos with 2 cups of boiling water.  You can take the thermos to work with you and lunch will be done in about 4 hours!
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03 Jan

Macaroni and Cheese

INGREDIENTS:
* 6 tablespoons butter, divided
* 1/4 cup flour
* 1 teaspoon salt
* 1/2 teaspoon dry mustard
* 1/4 teaspoon pepper
* 3/4 teaspoon Worcestershire
* 3 cups milk
* 1 small onion, grated
* 3/4 pound shredded cheddar cheese (3 cups)
* 8 ounces elbow macaroni, cooked and drained
* 3/4 cup soft bread crumbs
INSTRUCTIONS:
In saucepan over medium low heat melt 4 tablespoons butter; blend in flour and seasonings, stirring until smooth and bubbly. Gradually stir in milk; cook and stir until thick and smooth. Stir in grated onion and cheese.
Place cooked drained macaroni in a buttered 3-quart casserole. Pour sauce over macaroni and gently mix to blend. Melt remaining 2 tablespoons of butter and toss with the bread crumbs. Sprinkle bread crumbs over the macaroni. Bake at 375° for 30 minutes, or until golden brown.
Macaroni and cheese recipe serves 4 to 6.
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03 Jan

Lunch Melange

INGREDIENTS:
1 package steamed ramen noodles or packaged thin noodle dinner

2 cups vegetables (one or a mix, fresh, frozen or leftover)

1-6 eggs (depending on servings desired.)or an egg substitute like Tofu Scrambler or pourable egg substitute.

1/4 cup mayonnaise, eggless mayonnaise, fat free mayonnaise, half-and-half or (unflavored) soy half-and-half.

1/2-2 tsp seasonings (we like curry powder or green chili powder and sea salt), or to taste.

Whole grain toast or split pitas

Leaf lettuce

Sliced tomato
INSTRUCTIONS:
Break and cook noodles according to package directions, including any seasonings. Drain and set aside. In a large skillet, saute vegetables if they’re not already cooked or heat through if they are leftovers. In a separate bowl, combine eggs or tofu scrambler with mayonnaise, cream or soy creamer (unflavored) and seasonings compatible with the vegetables and noodles. Toss noodles with vegetables in skillet until well blended, then pour the egg/tofu scrambler mixture over all. Allow to set, stirring to combine thoroughly.

Serve hot over toasted whole grain bread slices topped with lettuce and tomato or as a pita sandwich filling.
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03 Jan

Homemade Mac and Cheese

INGREDIENTS:
*    6 tablespoons butter, divided
*    1/4 cup flour
*    1 teaspoon salt
*    1/2 teaspoon dry mustard
*    1/4 teaspoon pepper
*    3/4 teaspoon Worcestershire
*    3 cups milk
*    1 small onion, grated
*    3/4 pound shredded Cheddar cheese (3 cups)
*    8 ounces elbow macaroni, cooked and drained
*    3/4 cup soft bread crumbs
INSTRUCTIONS:
In saucepan over medium low heat melt 4 tablespoons butter; blend in flour and seasonings, stirring until smooth and bubbly. Gradually stir in milk; cook and stir until thick and smooth. Stir in grated onion and cheese.
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Place cooked drained macaroni in a buttered 3-quart casserole. Pour sauce over macaroni and gently mix to blend. Melt remaining 2 tablespoons of butter and toss with the bread crumbs. Sprinkle bread crumbs over the macaroni. Bake at 375° for 30 minutes, or until golden brown.
Macaroni and cheese recipe serves 4 to 6.
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03 Jan

Whole Grain Chocolate Chip Cookies

INGREDIENTS:
¾ c. turbinado sugar
1 T. butter
¼ c. canola oil
½ c. yogurt
1 t. vanilla
1 2/3 c. whole wheat flour
1 c. oatmeal
¾ c. wheatena (coarsely ground whole wheat)
1 t. soda
½ t. salt
½ c. chocolate chips
½ c. walnut pieces
½ c. raisins (opt.)
INSTRUCTIONS:
Melt butter and add oil, sugar, yogurt, and vanilla. Mix together flour, oatmeal, wheatena, soda, salt, chocolate chips, raisins. And walnuts. Combine liquid and dry ingredients. If too dry, add applesauce or more yogurt. Bake at 350° 10-12 minutes.
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03 Jan

Veggie Nuggets

INGREDIENTS:
 This recipe is GLUTEN FREE, REFINED SUGAR FREE, DAIRY FREE, SOY FREE. 

I like this with Eggplant the best – you can also use zucchini or yellow squash, or onion to make onion rings

Eggplant Nuggets

Serves 4

3 large eggplants
1/2 cup olive oil mixed with 1 Tablespoon honey
3 cups of Almonds (or as an option use hemp seeds, sunflower seeds or even sesame seeds)
1/2 tablespoons Turmeric
3 tablespoons Himalayan Salt
Extra virgin Olive Oil, sesame oil or Coconut Oil for cooking
INSTRUCTIONS:
– Chop the vegetable into cubes or rounds for the nuggets.
– In a bowl mix the 1/2 cup oil and 1 T honey. Drop the eggplant cubes into the oil/honey mix and coat well.
– Mix the turmeric, almonds, and himalayan salt in a blender or coffee grinder until crumbly.
– Place one vegetable cube at a time into the spice coating mix and cover well.
– Heat up a fry pan and when ready add the oil. When the oil is sizzling add the nuggets to the pan and cook until the outside is a crunchy golden brown.
– Serve with a marinara or ranch dipping sauce.
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03 Jan

Swiss “Appeteasers”

INGREDIENTS:
1 8 oz can Crescent Rolls

3 slices (7×14) Natural Swiss Cheese

3 eggs (Organ No Egg Natural Egg Replacer) beaten with 3/4 cup milk

1 Tbs Instant Onion

1 Tbs Parsley flakes

6 Slices of MorningStar Farms Veggie Bacon Strips, fried and crumbled

 

 
INSTRUCTIONS:
Preheat oven to 425 Degrees. Separate Dough into 4 rectangles and press over bottom and 1 inch up sides of 13×9 baking pan. Place cheese over dough. Add Onions to egg mix and pour over cheese.  Sprinkle with bacon and parsley. Bake for 18 to 20 minutes until set and cover. (the crust should be golden brown) Let it cool for 5-10 minutes before cutting into squares. Makes about 24 appetizers.
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03 Jan

Simple Guacamole

INGREDIENTS:
1-2 avovcado- mashed with fork

1 plum tomatoe – diced

1/2 small yellow onion- diced

cilanatro about 1/4 cup or to taste

salt to take

1/4 cup of lime juice for flavor and to keep guacamole from turning dark
INSTRUCTIONS:
Mix all in a bowl and serve with chips or use it as a spread. If you like a little “heat” add 1/2 of a jalapeno pepper diced.  Enjoy!
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03 Jan

Salsa Verde (green sals)

INGREDIENTS:
10 green tomatillos

1 to 3 chili serranos

branch of fresh cilantro, or handfull

3 T onion coarsely chopped

1 large garlic clove

Avacado,remove skin and seed

1/3 cup  of water

Salt to taste

 
INSTRUCTIONS:
Soak tomatillos 10 minutes in water to remove husks. Cut in halves and put in blender.

Add the rest of the ingredients and blend till smooth. Add some water if too thick, but be careful because adding too much water will make the salsa too runny.
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