Strawberries n' Cream Shake

Since strawberries are coming early this year and the price for them is down, I thought I would share a morning shake to go with it.

1lb Strawberries, washed and greens cut off
1 Banana
Juice from 1 Lemon
4 tablespoons Coconut Cream Cocentrate
1 cup Water
2 cups Ice
Agave to taste

Blend all ingredients until you have a nice smooth, thick consistency. Serve immediately.

Tabouli

This recipe is from my mom. It may not look it but it is addicting; very yummy and easy to eat. For me the millet really makes this dish.

1 cup Quinoa
1 cup Millet
1 cup Parsley, snipped
1/2 cup Scallions, chopped
1/4 cup Dill, snipped
1 Cucumber, peeled and chopped
1/4 cup Basil, snipped
1/2 cup Lemon juice
1/4 cup Extra Virgin Olive Oil
1 clove Garlic, minced
1/2 teaspoon Real Salt

Cook quinoa and millet in separate pans, as the millet takes longer to cook. Cook each according to package directions. In a large bowl combine cooked quinoa and millet. Add next five ingredients through basil and set aside. In a small bowl mix all other ingredients and pour over tabouli. Serve.

You can also add 1 large tomato chopped if you like.

Cauliflower Caviar Salad

You won't even know your eating cauliflower. I call it caviar because it is salty and uniquely good.

1 Cauliflower head
1 tablespoon Extra Virgin Olive Oil
3 teaspoons Cumin
2 teaspoons Turmeric
1 small Yellow Onion, minced
1 cup Water
1/4 cup Parsley, chopped
3 tablespoons fresh Dill, chopped
1-2 Garlic gloves, minced
1/2 cup Pine Nuts
7 tablespoons Sun-dried Julienne Sliced Tomatoes, chopped
Juice from 1 Lemon
Braggs Liquid Aminos to taste

Slice cauliflower head into small florets. In a food processor or Vita Mix Blender, process cauliflower into a couscous like texture. Set aside.

In a large saute pan warm oil, cumin, and turmeric for 2 minutes. Add onion and mix together. Add cauliflower and water; fold cauliflower, water, and onion together. Add remaining ingredients and fold until incorporated. Serve either warm or cold.

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.

Honey-Lemon Grilled Asparagus

This too was given to me from my brother-in-law, Ray. I've changed it a little to make it slightly more healthy but it is almost the same as his. Great for grilling season. The above asparagus had to be broiled for dinner instead of grilled because we were out of propane. I was totally bummed out. It is amazing grilled!

1 bunch of Asparagus, about 1 lb.
4 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
Juice from 1 Lemon or 2 Limes
2 tablespoons honey
1 teaspoon Real Salt (you can reduce by half)
1/2 cup Pine Nuts
Crumbled Goat Cheese, optional

Marinate asparagus in 2 tablespoons olive oil and balsamic vinegar. Set aside.

In a small skillet on low heat cook lemon juice through pine nuts. Cook until honey is incorporated and pine nuts are warm.

Grill asparagus on medium high heat for about 5-10 minutes depending on grill. Asparagus should have a slight char look.

When the asparagus is done pour the lemon-honey mixture over the top of asparagus and coat well. Top with goat cheese and serve immediately.

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.