Recipes

Ingredients

• 1 tablespoons mayonnaise
• 2 cloves garlic, minced
• 1-1/2 teaspoons lemon juice
• 1/2 tablespoon olive oil
• 1/2 cup sliced red bell peppers
• 1 small zucchini, sliced
• 1 red onion, sliced
• 1 small yellow squash, sliced
• 1 (4-x6-inch) focaccia bread pieces, split horizontally
• 1/4 cup crumbled feta cheese low fat

Directions

1. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
2. Preheat the grill for high heat.
3. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
4. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don’t burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

4 ozs lean turkey
2 tablespoons organic salsa
2 tablespoons chopped red onion
1 whole grain bun optional

Combine turkey, salsa and onion. Form into a burger and grill until cooked all the way through.

Serve with or without a bun with favorite toppings and veggie of choice.

4 eggs

3/4cup sugar

1 cup whole almonds

2 tablespoons flour

2.5 tsp baking powder

Prepare  2 8 inche (20cm) round baking dish or I have put all the batter in a long baking dish and made it as one layer. The batter will be very thin in the pan but it rises into a small pc of heaven.

In a blender, combine the eggs and sugar. Whirl until smooth. Adde the almonds – whole and blend until smooth and very highly ground, actually pulverized.  Now add the flour and soda and blend until combined. Do not over mix. Pour batter in pan and bake 15 mins is a preheated oven 350 Degrees F.

Let cool 5 mins.

I made this cake several times a week for my kids when younger.  It’s fast, easy and yummy!

For a special treat or company you can add this icing – turns into one of the most delicious cakes

I have ever eaten!!

1.5 cups whipping cream

1/2 cup sugar

1/4 cup cocoa powder

2 tsp vanilla

1 tablespoon instant coffee

Combine all ingredients in a large bowl and beat with electric mixer until peaks form.

Enough for a 2 layer cake. Truly one of the most amazing easy to make cakes EVER!

Enjoy!

(This recipe will make about 2-3 servings and is a great healthy dessert or late night snack)

Put the avocado and almond butter into a bowl and mash together with a fork until smooth.  Then add all of the other ingredients into the bowl and mix together vigorously until all is mixed and smooth.

If everything went right, the consistency will be similar to pudding… except normal pudding makes you FAT with loads of sugar!

If the pudding ends up too thick, simply add a bit more almond milk or coconut milk for more moisture.

If you want to get a little wild and add some more nutrient-rich additions, feel free to add some chopped pecans, chia seeds, rice bran, or walnuts at the end.

1 Serving

This delicious salad provides about 3 portions of vegetables — a generous start on the daily recommendation of 5-7.

Ingredients:
2 cups romaine lettuce torn into pieces
1 Roma tomato, cut into 8 pieces
1/2 cup steamed asparagus pieces
1/2 can (3 ounces) white albacore tuna, drained
1 oz. feta cheese, crumbled
1/2 Tablespoon quality extra-virgin olive oil
1 Tablespoon balsamic vinegar

Instructions:
Mix the romaine, tomato and asparagus. Add the tuna and feta cheese. Sprinkle with the olive oil and toss to coat. Add the balsamic vinegar and toss again.

Nutritional Information:

Per serving:
307 calories
16 g total fat (6 g sat)
62 mg cholesterol
16 g carbohydrate
32 g protein
4 g fiber
807 mg sodium

-Recipe reprinted with permission of DrWeil.com.

2 Servings

This is a simple broccoli soup that can be prepared quickly.

Ingredients:
1 cup vegetable stock
3 cups chopped broccoli (about 1/2 large bunch)
1 clove garlic, minced
2 tsp grated ginger root
1 cup soy milk or skim milk
1 tsp low-sodium soy sauce
1/4 cup finely chopped red onion

Instructions:
1. In a large saucepan, bring the vegetable broth to a boil.

2. Add the chopped broccoli, garlic and ginger. Reduce the heat to low and cover. Steam for about 5 minutes or until the broccoli is tender. Remove from the heat.

3. After the broccoli has cooled slightly, puree it in a food processor or blender. Return it to the sauce pan.

4. Add the soy milk or skim milk and soy sauce. Warm over low heat.

5. Serve sprinkled with chopped red onion.

Nutritional Information:

Per serving:
99 calories
3 g total fat (0 g sat)
0 mg cholesterol
13 g carbohydrate
9 g protein
6 g fiber
150 mg sodium

- Recipe reprinted with permission of DrWeil.com.