Portobello and Spinach Garden Sandwich

I had to use up some portobello mushrooms in my fridge and came up with this basically raw sandwich. It turned out really good but next time I will be trying it with marinating the veggies that are on the inside of the sandwich.

Serves 4

4 Portobello caps, washed with stem off

1 cup Seared Spinach, divided

1/4 cup crumbled Goat Cheese, divided

1 Zucchini, halved and sliced thinly lengthwise, divided

1 half Red or Yellow onion sliced thinly in rings, divided

1 half cucumber thinly sliced in rounds, divided

1 Red Bell Pepper, sliced in rounds, divided

1 Roma Tomato, sliced, divided

Extra Virgin Olive Oil, coldpressed or first coldpressed

Real or Himalayan Salt

Pepper

Assemble sandwich by taking one mushroom cap and filling with an 1/8 cup of crumbled goat cheese. Then layer your sandwich first with 1/4 cup Seared Spinach, then onion through tomatoes. Season layers of veggies with salt and pepper to your liking. Finish layers with another 1/4 cup of spinach and place another mushroom cap over the top.

Lightly brush olive oil on the top of each cap. Season caps with salt. Heat a panini press on lowest setting. Press portobello sandwich carefully between heated press (you can do this with a skillet and heavy pan too). Cook for 8-10 minutes for thick mushrooms and 5-7 for thin to medium thickness. You really are trying to smash the mushroom caps so that it will be easier to eat so try not to over cook, losing out on nutrients.

Repeat the above instuctions with the remaining ingredients.

When sandwichs are ready to serve, cut into halves or quarters giving each person only a half of each sandwich. These suckers are huge and filling!

This is a picture of the Portobello and Spinach Garden Sandwich, before pressed.

Zucchini Spaghetti

1 Large Zucchini
1 Recipe of Red Sauce
Chopped Basil

Slice your zucchini with a type of julienne slicer or Paderno World Cuisine Vegetable Slicer. Top with red sauce and any other favorite spaghetti toppings.

Fish Tacos

This is such a fun and easy dish to make. Remember not to skimp on the white sauce and lime juice!

2-3 Cod Fillets
2-3 tablespoons Braggs Liquid Aminos
1 tablespoon Extra Virgin Olive Oil
Onion Powder
Garlic Powder
Real Salt
Red Cabbage, super thinly sliced
6-8 Sprouted Corn Tortillas
6-8 Lime wedges

White Sauce:
1/4 cup Vegenaise
1/4 cup Plain Yogurt

Dairy Free White Sauce:
1/2 cup Vegenaise
Juice from 1/2 Lemon, then to taste

Marinate cod in Bragg's Liquid Aminos and olive oil for a few minutes. Prepare a skillet pan on medium high heat. Cook cod in skillet for 3-5 minutes then flip and cook other side for another 3-5 minutes until lightly browned and flakes.

While cod is still warm prepare fish tacos. Layer tacos first with tortilla, fish, then cabbage. Top with white sauce and sprinkle with lime wedge juice.

Tortilla Soup

Restaraunt style tortilla soup. So delicious and easy to make. One of my favorites.

2 medium Carrots, peeled and chopped in large chunks
2 Celery stalks, chopped in large chunks
1 small Yellow Onion
1 Red Bell Pepper, sliced
1 cup Kale, chopped
1 Garlic, minced
4 cups Vegetable Broth
2 Firm Tomatoes (like Roma), diced
2 teaspoons Cumin
1 teaspoon Paprika
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1 1/2 teaspoons Real Salt or Himilayan Salt
1/4 teaspoon Mexican Seasoning
1/4 teaspoon The Zip (Spice Hunter)
1 tablespoon Agave

Corn Tortilla Chips, non-GMO
Cilantro

In a Vita Mix blender or food processor put all ingredients except diced tomatoes. Blend on high for 1-2 minutes. Then pour soup into a large soup pot. Add tomatoes and simmer on medium low until hot. Crumble tortilla chips over soup and top with cilantro. Serve with other favorite toppings:

Some of mine- avocado chunks, corn (non-GMO), olives, rice, black beans, cilantro

For a more tortilla-y soup, process tortilla chips in with soup ingredients while blending. Then also crumble more tortilla chips on top of soup when you serve it.

Pita Pizza

This is great for a 'fast Friday fix' when you are not wanting to spend a lot of time in the kitchen. One of my favorites too! For my two-week weight loss meal plan I don't include cheese. I usually opt out the cheese when I'm not on it too.

Favorite Pita Bread ( I like Naan whole wheat pita bread)
1 recipe of our raw Red Sauce
1 Shallot, minced
1 wedge of each, red and yellow bell pepper, sliced and diced
Any other toppings you like

Place pitas on an oven sheet. Spoon about 2 heaping tablespoons of red sauce onto each pita. Spread sauce on each pita leaving a 1/2 inch edge. Sprinkle evenly the shallots, and peppers. Broil pitas on low for 10-15 minutes. Serve immediately.

Egyptian Spiced Lentil Soup

This is one my mom gave me. This dish is more soup-like than our other lentil soup. When you eat it, you'll feel like your in Egypt, wink wink.

1+ cup Lentil
4 cups Stewed Tomatoes
4 cups + 2 cups Water
4 stalks of Celery, chopped
2 Carrots, peeled and chopped
1 large Onion, cut in wedges
3 large leaves Kale, chopped
Juice from 1/2 Lemon
1 tablespoon Onion Powder
2 teaspoons Garlic Powder
2 teaspoons Real Salt
2 teaspoons Cumin
1 teaspoon Allspice
1/2 teaspoon Cardamom
1/2 teaspoon Coriander
1/2 teaspoon Nutmeg
1/4 teaspoon White Pepper
1/8 teaspoon Cloves

In a large pot combine lentils, stewed tomatoes, and 4 cups water. Set aside.

In a blender combine the 2 cups water and the celery, carrot, onion, and kale. Blend on high for 1 minute. Pour the blender mixture into the soup pot. Add spices to the pot and stir to combine.

Bring soup to a boil. Cover and simmer on low heat for 30-40 minutes. Serve.

Apple Green Salad with Arugula and Lemon-Shallot Dressing

This makes for a nice lightly sweet salad

6-8 cups Lettuce ( I used romaine and heirloom lettuces)
1 cup Arugula, torn
1 medium Gala/Fuji Apple

Dressing:

1/2 cup shallots, minced
4 tablespoons Extra Virgin Olive Oil
4 tablespoons Raw Apple Cider Vinegar
1/2 teaspoon Real Salt
1/2 teaspoon White Pepper
1 tablespoon Agave

Wash and spin dry lettuce and arugula, set aside. Make dressing by combing all dressing ingredients in a small mixing bowl. Thinly slice apple and immediately place into the dressing. Coat all the apple slices in the dressing. Pour dressing mixture over the lettuce. Serve immediately.

Ray Salad

This is a recipe variation that my brother-in-law, Ray, gave to me. I couldn't call it anything other the Ray salad because that is what my family calls it.

Mixed Greens
Red and Yellow/Orange Bell Peppers, sliced thin and chopped
Avocado, sliced thin
Mango, sliced and peeled
Pine Nuts
Goat Cheese

Dressing:
Extra Virgin Olive Oil
Balsamic Vinegar
Real Salt
Pepper

Build salad starting with the first ingredient from the bottom up. Drizzle olive oil and vinegar over the top and season to taste. This is also good with a poppy seed dressing.

Vegetarian Chili

This makes for a very large batch! You can freeze for later or store for leftovers. This would also make for a nice gift in a quart jar for a neighbor.

2 tsp Extra Virgin Olive Oil
1 large Yellow/White Onion
3 tsp Cumin
1/4 tsp Crushed Red Pepper
1 tsp Paprika
1 tsp Real Salt/Himalayan Salt
5 Garlic Cloves, minced
4 cups Organic Vegetable Broth
2 cups Roasted Red Bell Peppers (you can buy it in a jar or make your own), chopped
1 medium sized Butternut Squash, peeled and cubed (1/2 inch), about 2 cups
4 cups Stewed Tomatoes (I use my mom's homemade stewed tomatoes, yum!)
1 (15 oz) can Pinto Beans, drained and rinsed
1 (15 oz) can Red Kidney Beans, drained and rinsed
1 (15oz) can Cannellini Beans, drained and rinsed
2 stalks of Green Onion, thinly sliced

In a Dutch oven over low heat add oil and warm. Add onion and cook for 5 minutes. Add cumin and next 4 ingredients, through the minced garlic. Cook another 2 minutes. Add the rest of the ingredients and simmer for 30 minutes or until the squash is tender. For a thicker chili simmer uncovered. For more of a stew like dish simmer covered with a lid. Sprinkle with green onions. I also like to add avocado chunks too.

Half Baked Pizza

This is a great recipe to bake up and freeze for later. Also, we love to use the same recipe to make a traditionally baked pizza. Enjoy!

2 cups Wheat Flour, unbleached (you could also use a combination of whole wheat or spelt with the wheat flour)
½-1 tsp Real Salt or Himalayan Salt (depending on how salty you'd like it)
2 tsp non-aluminum Baking Powder
2/3 cup Water
¼ cup Extra Virgin Olive Oil

Preheat oven to 350 degrees.

Combine all dry ingredients in a medium sized bowl and thoroughly mix together until fully incorporated. Pour the wet ingredients in and with a spoon or hands mix wet and dry together until it becomes a nice dough. Lightly flour a clean surface. Roll dough out in desired shape; make even thinner by hand tossing it if you'd like.

Place rolled out dough on pizza stone or jelly roll and bake for about 25-30 minutes until lightly browned on edges. Now it is ready for your favorite toppings!

For this pizza my girls and I had for lunch we topped it off with our Pesto Sauce, fresh sliced tomatoes, red peppers, and an overly ripe avocado I was needing to use up. You could also top it off with rice cheese or goat cheese. Yum!

Seasoned Cod Fillets

This was one yummy dinner!

4 Wild caught frozen or fresh Cod Fillets, if frozen, thaw them completely
1 Tb Fresh Thyme
A few sprigs for each fillet of Fresh Rosemary
1/2 teaspoon Cumin
Extra Virgin Olive Oil
1/4 tsp Real Salt or Himalayan Salt

Take thawed cod fillets and combine all spices and oil in a medium sized bowl. Use enough oil to coat fish completely.

Place fillets on a medium high heated skillet taking excess herbs and placing them on top of each fillet. Cover fillets and cook fish until done, about 7-10 minutes. The fish will flake easily when it is done. Serve immediately.

Tofu Ricotta Filling

This is my favorite tofu recipe to make. You will be so suprised you made this with tofu.

2 Tb Extra Virgin Olive Oil or Flaxseed Oil
2 pkg firm Tofu (non-GMO)
4 Garlic cloves, minced
3 springs of Basil, or 1/4 cup chopped Basil
2 tsp Italian Seasoning (Spice Hunter)4 tsp dried Onion, or 1/4 cup Onion, minced
1 tsp Real Salt or Himalayan Salt

Place all ingredients into a VitaMix Blender or food processor. Pulse on low and gradually process up to a medium speed. Thoroughly blend, scraping down sides if needed. Pipe into unbleached wheat flour manicotti pasta or have in our lasagna. Pour our Red Sauce over pasta to complete the dish.

Marinated Salmon with Avocado

This salmon is prepared with fennel and avocados which are known aphrodisiacs.

2 5-7 oz fillet of Wild Salmon (in season in the summer, you can find it frozen at Costco)
1 cup unsweetened Coconut Milk
1 cup Fennel Bulb, sliced
1-2 tsp Roasted Chile Paste
Juice of 1 lime
Real Salt and Pepper
1 ripe Avocado, meat diced

Lightly salt and brush salmon with extra virgin olive oil. Broil on low until salmon flakes and is done (about 10 minutes). Let salmon rest and cool to touch.

Combine in a large bowl coconut milk, fennel, paste and lime juice and whisk together. Season mixture with salt and pepper, fold in salmon, cover and marinate in the refrigerator for at least 30 minutes. Just before serving, fold in avocados. Reseason with salt and pepper if needed. Use a slotted spoon to serve.

Tofu Kabobs

I like to serve this over brown rice with a side of Edamame.

You will need:
1 pkg. Extra Firm Tofu, cubed
1 zucchini, sliced into round chunks
1 summer squash, sliced into round chunks
cherry tomatoes
pineapple chunks
Any other veggies you would like!

Marinade:

1-2 cups Teriyaki sauce
2 tbsp Braggs
2 garlic cloves, minced
2 tsp fresh ginger, minced
2 tbsp sesame seeds
2 tbsp honey, if you like it sweeter

Combine the tofu and marinade in a shallow dish and cover for 1 hour. If your using wooden skewers remember to soak them in water so that do not burn when cooking. After the marinade is done soaking into the tofu start threading the tofu chunks and the veggies onto the skewers. Cook them on a grill or under a broiler, rotating and basting occasionally, until veggies and tofu is nicely browned. Serve over brown rice.


These are fun for the kids to help with and you don't have to worry about little hands on raw meat!

Steel Cut Oats Cereal

Great on a cold Winter morning. I like to eat it cold with nothing on it too.

4 cups Water
1 cup Steel Cut Oats
1 cup Raisins

Slow cooker method:
Add above to slow cooker and turn on low late at night. Cook for about 8-9 hours and it will be ready for breakfast! (it may take less time depending on your slow cooker)

Stove top method:
Bring above ingredients to a boil. Cover and turn heat to low. Simmer on low for 20-30 minutes. Top cereal with milk and your favorite natural sweetner or have it plain.

The ratio of oats to water= 4 parts water: 1 part oats

Noodle Lettuce Wraps

1 pkg Buckwheat Soba Noodles
2 medium Zucchinis, julienne sliced
4 Tb Extra Virgin Olive Oil (cold pressed), divided
1 large Shallot, minced
1 Garlic Clove, minced
2 Tb Ginger, minced
1 Red Bell Pepper, sliced thin
1 Orange Bell Pepper, sliced thin
1 Avocado, sliced thin
1 medium Tomato, diced (optional)
Water chestnuts, chopped
1 head of Iceberg Lettuce, Boston Bibb or Butter Lettuce

Sauce:
1/4 cup Braggs Liquid Aminos
Honey
Roasted Chili Paste (optional)


Cook soba noodles according to the package directions in a large sauce pan. When noodles are done coat with 2 tablespoons olive oil and add zucchini. Slice noddles and zucchini with knife, criss-crossing to create very tiny strips. Set noodles aside. Add remaining oil to a skillet with shallot, garlic, and ginger; cook on medium for 3-4 minutes until the aroma becomes strong. Add shallot mixture to noodles and stir.

Arrange toppers (peppers through chestnuts), in serving bowls or plates. Wash and dry whole lettuce leaves, being careful not to tear. Serve, allowing people to spoon noodles into lettuce and topping with favorite sides and sauce.


Sauce directions:
We like to prepare a mild sauce and hot sauce for people to choose from. Add to Liquid Aminos honey and paste to taste. Start with small amounts and work toward likeness.

I have a julienne slicer to slice my zucchini, makes it super easy!

Seafood Marinade and Bok Choy Stir-fry

These are great party pleasers especially in celebration of the Chinese New Year.

Seafood Marinade

2 Tb Extra Virgin Olive Oil (cold pressed)
2 Tb lime juice
4 Tb Bragg’s Liquid Aminos
1 Tb Honey
½ tsp minced Ginger
2 Garlic Cloves, minced

Mix all ingredients well in a small bowl. Place seafood into a zip top bag and pour marinade over. Refrigerate for at least 30 minutes. Cook seafood according to the food’s cook time.

Bok Choy Stir-fry

2 tsp Extra Virgin Olive Oil, (cold pressed)
2 small heads Bok Choy or 3-4 baby Bok Choy, sliced into long strips
1 Red, Orange, and Yellow Bell Pepper, sliced into strips
¼ cup vegetable broth
1 medium Garlic Clove, minced
1-2 Tb Ginger, minced
2 Tb Braggs Liquid Aminos
1 Tb Honey
¼ tsp Red Pepper flakes

Heat the oil in a wok or skillet. Add the bok choy and peppers to the skillet and cook for about 3 minutes, not overcooking the veggies. Remove veggies from skillet and cover. Add all remaining ingredients to the skillet and cook for a minute, mashing mixture until fragrant. Stir mixture into the veggies and serve over rice.

Lentil Soup aka Mama's Mud Chowda

My family loves this soup. Even my small children will eat it. Lentils are another great source of protein.

1 lb brown Lentil beans
4 cups Vegetable Broth or Water
2 Tb Extra Virgin Olive Oil, cold pressed
1 cup Onion, about half of a large onion
½ -1 cup Carrot, shredded
1 tsp Cumin
2 tsp Real Salt
Avocado
Chives or Onion

In a large soup pot prepare lentils by placing them in the pot and covering them an inch up with vegetable broth. Add more broth or water if needed to completely cover. Bring mixture to a boil for 2 minutes. Then cover lentils with a lid and simmer on low for about 30 minutes or until lentils are tender (depending on how old your lentils are, this could take even up to a full hour).

While lentils are cooking, add olive oil, onion, and carrots to a skillet and sauté on medium low for 5 minutes. Then add onions and carrots, along with cumin and salt, to the lentils when they are mostly done; about 25 minutes into the lentil's cooking time. Cook mixture together for about 5 minutes, try not to overcook the onion and carrots. Now, remove pot from the heat. Take 3/4 of the soup and blend it in a blender then pour back into the pot (or use hand held mixer to blend soup to desired consistency). Stir soup together and ladle into soup bowls. Garnish with avocados and chives or onions for a more Mexican taste. Enjoy!

Broccoli and Penne Pasta

This is an easy dinner, for those crazy nights, that the whole family will enjoy.

1 box whole wheat or brown rice Penne
olive oil
2 to 3 cups fresh or frozen broccoli
3 cups or 28oz of homemade or your favorite jar tomato based sauce
Sea Salt

Cook your pasta according to the directions on the box. When your pasta is done lightly coat it with a little olive oil. Steam your broccoli just enough to be tender. Do not over cook, you don't want it to be mushy. Also the least amount it is cooked the more nutrients it will have. Add your broccoli and sauce to the pasta. Then season to taste with sea salt. It's really that easy! I usually serve this with sour dough bread and a spinach salad.

Of course homemade sauce is best but if you are using a store bought pasta sauce, make sure you are reading the labels. You don't want to buy a sauce that is loaded with sugar, high fructose corn syrup, salt or preservatives. Try to stick to a sauce that is pure and simple. For example the sauce I have on hand for those crazy nights is made from, organic tomato paste and tomatoes, organic basil, chopped onions, garlic powder, oregano, chopped garlic. That's it! Pure and Simple!

Creamy Broccoli Soup

This soup is mildly cooked to retain enzymes and nutrient value of the veggies. I love this with a side of avocado spread on top of yeast free, whole grain bread.

2 Tbs. Extra Virgin Olive Oil (cold pressed)
1 Onion, diced
4 cups Broccoli Florets
4 cups Vegetable Broth or Water
2 Tbs. Coconut Cream Concentrate
Real Salt and Pepper to taste

Chop broccoli into small pieces and set aside. In a large pot heat the oil on medium low. Saute onion for about 5 minutes then add broth and broccoli. Cover with a lid and turn heat to high for 5 minutes. Then turn heat off for another 5 minutes. Broccoli should be lightly cooked not overcooked. Remove from heat and let cool, uncovered. Pour half of the soup into a blender and puree. Add blended soup back into the pot (you can achieve the same results with a handheld mixer). Once soup has cooled for at least 5 minutes, after taken off heat, add coconut cream and mix in thoroughly. Serve immediately.