Recipe of the Day

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Lemon Garlic Mushrooms

Ingredients

• 1/4 cup lemon juice
• 3 tablespoons minced fresh parsley
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• pepper to taste
• 1 pound large fresh mushrooms

Directions

1. In a small bowl, combine the first five ingredients; set aside. Grill mushrooms, covered, over medium-hot heat for 5 minutes. Brush generously with lemon mixture. Turn mushrooms; grill 5-8 minutes longer or until tender. Brush with remaining lemon mixture before serving.

Dilled Summer Squash

Ingredients

• 4 cups sliced yellow squash
• 1/4 cup water
• 2 teaspoons finely chopped onion
• 2 teaspoons butter
• 2 teaspoons snipped fresh dill
• 1/8 teaspoon pepper

Directions

1. In a large saucepan, combine the squash, water and onion. Bring to a boil. Reduce heat. Cover and simmer for 10-15 minutes or until tender; drain. Stir in butter, dill and pepper.

Garlic Cauliflower

Ingredients

• 8 cups cauliflowerets
• 5 cloves garlic, minced
• 1 tablespoon butter
• 2 tablespoons reduced sodium chicken broth
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Directions

1. Place cauliflower in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 9-11 minutes or until crisp-tender.
2. Meanwhile, in a small nonstick skillet, saute garlic in butter for about 2 minutes or until tender. Stir in broth. Drain cauliflower and transfer to a serving bowl. Pour butter mixture over cauliflower. Sprinkle with salt and pepper; toss to coat evenly. Serve immediately.

Healthy Turkey Loaf

Ingredients

• 1/2 pound ground turkey
• 1 egg
• 1/4 cup salsa
• 1/8 cup chopped red bell pepper
• 1/8 cup chopped yellow bell pepper
• 1/4 cup chopped onion
• 1/4 cup dry bread crumbs
• lemon pepper to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl combine the turkey, egg, salsa, red bell pepper, yellow bell pepper, onion, bread crumbs and lemon pepper. Mix well with hands until blended. Press mixture into a loaf pan.
3. Bake in the preheated oven for 25 minutes.

Veggie stuffed Portobello mushrooms

Ingredients

• 4 portobello mushrooms
• 2 yellow squash
• 2 zucchini
• 2 - 3 cloves of fresh crushed garlic
• 1 medium onion chopped
• 1 cup organic vegetable broth
• 1/4 organic gluten free panko bread crumbs
• 1/4 white wine
• 2 Tbs olive oil or grape seed oil
• Salt & Pepper to taste
• Low fat / skim shredded Mozarella cheese

Directions

Place mushrooms on a baking sheet and bake for 6 minutes in a 350 degree oven, then remove.  In a pan, heat olive oil and saute garlic and onion, adding salt and pepper.  Lower the heat and with a vegetable peeler, peel squash and zucchini down to seeds only and discard the cores.  Saute for an additional 3 - 5 minutes.  Add vegetable broth, wine and bread crumbs and heat through.  Take heaping spoonfulls of the veggie mixture and stuff the portobello mushrooms.  Top with shredded Mozarella  and bake in a 350 degree oven for 16 minutes or until cheese is melted and bubbly. Enjoy!

Mushroom Barley Soup

Ingredients

• Fresh mix of organic mushrooms
• 1/2 cup of Barley (best soaked in spring water overnight)
• 6 cups of spring water
• 1 - inch piece of Kombu
• 3 thin slices of fresh ginger
• 2 Tbs of olive oil
• 2 medium onions, diced
• 3 Tbs rolled oats or brown rice flour
• 2 1/2 Tbs barley broth
• 1 packet of Miso soup

Directions

Place mushrooms, barley, water, kombu, and ginger in a pot.  Bring to a boil and simmer for 45 minutes or until barley is softened.  With a handheld food processor, whiz the rolled oats into a fine powder.  Heat the oil in a skillet over medium heat and saute the onions.  Add the flour and saute with the onions, coating them well.  Take 1/2 cup of the simmering soup from the pot and add slowly to the onion mixture, avoiding lumping.  Add to the soup mixture.  Dilute the Miso powder in a cup with some of the soup mixture and then add back to the pot, simmering an additional 5 to 10 minutes.  Garnish if so desired and enjoy! 

Phase III Recovery Smoothie

Ingredients

• 1 bottle of Chocolate Phase III Recovery (made by Attitude products)
• 1 Tbs. of fresh ground or organic peanut butter
• 6 - 8 ice cubes

Directions

Blend until smooth and enjoy!

Quinoa & Black Bean Chili

• Ingredients

• 1 cup uncooked quinoa, rinsed
• 2 cups water
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 (28 ounce) can crushed tomatoes
• 2 (19 ounce) cans black beans, rinsed and drained
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 jalapeno pepper, seeded and minced
• 1 tablespoon minced chipotle peppers in adobo sauce
• 1 teaspoon dried oregano
• salt and ground black pepper to taste
• 1 cup frozen corn
• 1/4 cup chopped fresh cilantro

Directions

1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes; set aside.
2. Meanwhile, heat the vegetable oil in a large pot over medium heat. Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes. Add the garlic, chili powder, and cumin; cook and stir 1 minute to release the flavors. Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, jalapeno pepper, chipotle pepper, and oregano. Season to taste with salt and pepper. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
3. After 20 minutes, stir in the reserved quinoa and corn. Cook to reheat the corn for 5 minutes. Remove from the heat, and stir in the cilantro to serve.

Arugula Lettuce & Pear Smoothie

INGREDIENTS

• • 1 banana
  • 2-3 pears
  • 2 tablespoons hulled hemp seed
  • 1 bag of frozen raspberries
  • 2.5 cups pure water
  • 1 teaspoon super foods of choice
  • small bunch of arugula lettuce leafs
  • Organic Honey to taste

DIRECTIONS

• Combine all the ingredients together in a blender. Add enough water to cover the ingredient. Mix thoroughly or combine until smooth. Serve.

Avocado Tacos

Ingredients

• 3 avocados - peeled, pitted, and mashed
• 1/4 cup onions, diced
• 1/4 teaspoon garlic salt
• 12 (6 inch) corn tortillas
• 1 bunch fresh cilantro leaves, finely chopped
• jalapeno pepper sauce, to taste

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a medium bowl, mix avocados, onions, and garlic salt.
3. Arrange corn tortillas in a single layer on a large baking sheet, and place in the preheated oven 2 to 5 minutes, until heated through.
4. Spread tortillas with the avocado mixture. Garnish with cilantro and sprinkle with jalapeno pepper sauce. 

Apricot Mango Blueberry Smoothie

INGREDIENTS
2 fresh apricots, halved with the seed taken out
1 handful of frozen mango chunks (or fresh)
1 handful of frozen blueberries (or fresh)
   about half a cup of yogurt, either vanilla flavored or plain
   a couple of tablespoons of honey (or some other liquid sweetener)
1 tsp. of vanilla extract
1 tsp. of cinnamon
   tbsp. or two of ground flax seed
   Enough liquid to make the smoothie fluid, either soy-milk or OJ

DIRECTIONS 

• Combine all the ingredients in a blender and blend until smooth.

Spring Strawberry Salad with Grilled Chicken

Ingredients

• 2 large boneless, skinless, grilled chicken breasts, cubed
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinaigrette salad dressing
• 1 bunch fresh spinach, rinsed and dried
• 1 pint strawberries, sliced
• 4 ounces crumbled goat cheese
• 1 (5 ounce) package candied pecans (such as Emerald® Pecan Pie Glazed Pecans)
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinaigrette salad dressing

Directions

1. Place the chicken breast meat into a skillet with 2 tablespoons of olive oil and 2 tablespoons of balsamic vinaigrette over medium heat; cook and stir until the chicken is browned, no longer pink in the center, and the juice has nearly evaporated, about 10 minutes. Remove the chicken to a bowl and let cool.
2. Place the spinach into a salad bowl; scatter the strawberries, goat cheese, and candied pecans over the spinach. Drizzle 2 tablespoons of olive oil and 2 tablespoons of balsamic vinaigrette over the salad and top with the chicken. Serve slightly warm or chilled.

 

Banana & Date Protein Smoothie

Ingredients 

* 3/4 cup almond milk

* 1/2 cup plain low-fat yogurt

• * 1/2 cup silken tofu
  * 1/3 cup chopped dates (7 dates)
  * 2 tablespoons peanut butter or 2 tablespoons tahini
  * 1 frozen banana

 Directions

• In a blender, mix almond milk with yogurt and tofu. Put all the rest of the ingredients in and puree until smooth.
• Makes 2 servings.

 

Zucchini & Summer Squash Ribbons

Ingredients

• 1 Tbs. Olive Oil
• 2 - 3 fresh chopped or pressed cloves of garlic
• 2 medium sized Zucchini
• 2 medium sized Summer Squash

• Salt & Pepper to taste

Directions

 

Heat Olive oil in a pan or wok and saute garlic.  Wash Zucchini & Squash and peel with a vegetable peeler into pan.  Peel down as far as the seeds and discard core.  Repeat with Summer Squash.  Saute the vegetable ribbons 2 - 5 until slightly soft.  Season with salt & pepper to taste.

Black Beans & Brown Rice

  

Ingredients

• • 1 teaspoon olive oil

  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3/4 cup uncooked brown rice
  • 1 1/2 cups low sodium, low fat vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 3 1/2 cups canned black beans, drained

  
  

  Directions

  1. In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
  2. Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.
   

Strawberry Peach Carrot Smoothie

Ingredients

• 1 medium carrot (peeled)
• 1 fresh peach
• 6 or so frozen strawberries
• 1/2 container of vanilla nonfat greek yogurt

• 1 Tablespoon flax seed oil 

 Blend blend blend until somewhat runny (the frozen strawberries make this more like a frozen yogurt when first combined, needs a little more blending action to make it drinkable).

Perfect Purple Detox Smoothie

Ingredients

• 12 ounces Acai Juice
• 6 ounces almond or soy milk (I prefer almond milk)
• 1 Tbsp soy creamer
• 1 cup frozen wild blueberries
• 1 banana (frozen)
• 1/2 cup frozen raspberries
• 1 Tbsp Whole Ground Flaxseed Meal (blueberry if you can find it, try Trader Joe’s)
• 1 cup ice cubes (coconut water ice cubes pref’d)
• 1 Tbsp Macro Greens powder
• 1/2 tsp apple cider vinegar
• 1-3 dashes cayenne powder 

Blend approximately 2 minutes until smooth & enjoy!

 

Warm Chickpea & Arugula Salad

Ingredients

• 1 can of drained & rinsed chick peas
• 1 small onion chopped
• 3 - 4 cloves fresh minced garlic
• 1 cup fresh mushrooms
• 1 cup low sodium, organic chicken stock
• juice from 1 lemon
• 1 tsp. lemon zest
• 1 tbs. olive oil
• salt & pepper to taste
• 1 large bunch of fresh Arugula
• shaved parmesan cheese

Directions

Heat olive oil in a medium skillet and saute onion, garlic & mushrooms.  Then add chicken stock, lemon juice, lemon zest, salt & pepper and bring to a simmer.  Reduce heat, add chick peas until heated through.  Top fresh Arugula with the warm chick pea mixture, top with shaved parmesan, serve and enjoy!!

Cinnapear Smoothies

Ingredients

   *** If lactose intollerant or nut allergy, use Coconut water instead of the nut milk(s) & substitute fresh lime juice and grated fresh ginger in place of the yogurt ***

• 2 pears, quartered and cores removed
• 1 banana, cut in chunks
• 1 cupAlmond or Brazil nut milk
• 1/2 cup vanilla Greek yogurt (Highly recommend Fage brand)
• 1/2 teaspoon ground cinnamon
• 1 pinch ground nutmeg

Directions

1. Place the pears, banana, milk, yogurt, cinnamon, and nutmeg into a blender. Cover, and puree until smooth. Pour into glasses to serve.

Healthy Summer Squash Slaw

Ingredients

• 2 small yellow summer squash, julienned
• 2 small zucchini, julienned
• 1 small sweet red pepper, julienned
• 1/3 cup sliced onion
• 3 tablespoons olive oil
• 2 tablespoons cider or white wine vinegar
• 1 tablespoon mayonnaise
• 1 teaspoon sugar
• 1/2 teaspoon dill weed
• 1/2 teaspoon garlic salt
• 1/4 teaspoon celery salt
• 1/4 teaspoon pepper

Directions

1. In a large bowl, combine squash, zucchini, red pepper and onion. In a small bowl, combine remaining ingredients; mix well. Pour over squash mixture and toss to coat. Cover and refrigerate. Serve with a slotted spoon.

Tropical Green Smoothie

Ingredients:

2 cups of fresh or frozen pineapple

1 medium to large fresh Banana

1 handful of fresh Kale

1 handful of fresh Parsley

1/2 cup of Almond Milk

1/2 cup of Coconut Water

1 teaspoon of Honey

4 to 6 ice cubes

Directions:

Blend all above mentioned ingredients together until smooth; approximately 1 minute depending on your blender speed(s)

Enjoy!!