tag:blogger.com,1999:blog-34765103296151222972024-02-07T03:14:47.252-08:00Eating WellSherihttp://www.blogger.com/profile/16598822471867683429noreply@blogger.comBlogger43125tag:blogger.com,1999:blog-3476510329615122297.post-19263944541121477642012-09-12T18:17:00.001-07:002012-09-12T18:17:38.497-07:00Falafel and Tzatiki Sauce <div class="separator" style="clear: both; text-align: center;">
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Falafel Patties<br />
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2 garlic cloves<br />
1 can of chick peas rinsed and drained<br />
1/4 cup of multigrain flour<br />
1/4 cup of flat leaf parsley<br />
2 T tahini<br />
1 tsp baking powder<br />
1 tsp cumin<br />
1 tsp lemon rind<br />
1/2 teaspoon black pepper<br />
2 T olive oil<br />
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Place garlic in food processor and blend until finely chopped. Add olive oil and tahini. Blend until it is a paste. Place into a bowl and add remaining ingredients. Mix well. Form into patties and fry in a bit of olive oil until browned. <br />
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Tzatziki Sauce<br />
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1 1/2 cups coarsely chopped english cucumber<br />
3/4 c plain yogurt (soy if available)<br />
1/2 cup chopped mint<br />
1 T lemon juice freshly squeezed<br />
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Mix well. Sherihttp://www.blogger.com/profile/16598822471867683429noreply@blogger.com0tag:blogger.com,1999:blog-3476510329615122297.post-30168615839117103942012-09-12T18:11:00.003-07:002012-09-12T18:11:47.477-07:00Quinoa Tabbouleh<br />
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1 cup of Quinoa <br />
1/2 cup fresh squeezed lemon juice<br />
1/4 cup olive oil<br />
a bunch of flat leaf parsley chopped (about 2 cup)<br />
1/2 cup fresh mint leaves chopped <br />
1 pint cherry tomatoes quartered<br />
1 english cucumber diced<br />
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Boil 2 cups water and add 1 cup quinoa, cook for 15-20 minutes on simmer until water is absorbed, let cool. <br />
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Mix together lemon juice, olive oil and salt and pepper to taste. Combine remaining ingredients with quinoa and pour dressing over the whole thing. <br />
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I love this tabbouleh with pita triangles, lettuce leaves or even with blue corn chips. Sherihttp://www.blogger.com/profile/16598822471867683429noreply@blogger.com0tag:blogger.com,1999:blog-3476510329615122297.post-69320480794793919782012-09-11T06:31:00.003-07:002012-09-11T06:38:59.607-07:00Yummy Oat Bars <div class="separator" style="clear: both; text-align: center;">
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This recipe is straight from Dr. Fuhrman.<br />
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<br />
<div>
2 cups quick old fashioned oats (not instant)
<br />
1/2 cup shredded coconut
<br />
1/2 cup raisins or 1/2 cup chopped dates
<br />
1/4 cup chopped walnuts
<br />
2 ripe bananas, mashed
<br />
1/4 cup unsweetened applesauce (I found I used a bit more) <br />
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<br />
Preheat oven to 350°F.
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Mix ingredients together in a large bowl.
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Press dough in a 9x9-inch baking pan and bake for 30 minutes.
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When cool, slice into squares or bars and serve.<br />
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The only change I made was that I doubled the recipe and made it in a 9x11 pan. Next time I am going to use blueberries! Enjoy!</div>
Sherihttp://www.blogger.com/profile/16598822471867683429noreply@blogger.com0tag:blogger.com,1999:blog-3476510329615122297.post-30675468082771913612012-08-07T20:44:00.002-07:002012-08-07T20:44:53.143-07:00Eggplant Chips<div style="text-align: center;">
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I have been addicted to these for about a week now. </div>
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I have perfected the way I make them and thought I would share. </div>
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I thinly slice the eggplant and lay them on paper towels.</div>
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Lightly salt the eggplant slices and leave them for about an hour to get the extra water out of them. </div>
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Here you can just see the water on top of the slices.</div>
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After an hour or so, take a papertowel and dab off the water, the bottom paper towels will be soaked. </div>
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Place them on a cookie sheet with parchment paper or a baking stone sprayed with a bit of olive oil and drizzle a tiny bit of olive oil over the slices and then shake on garlic powder and paprika</div>
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Bake in a 400 degree oven (my smooth cook top died and I wanted to replace it quickly until I decided what I really wanted. I have become completely enamored with my VERY old, GE, $50 Craigslist find. It works amazingly well and probably has many more years in her. I named her Muriel, isn't she cute!?) </div>
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I like my chips pretty well done. They take anywhere from 30-50 minutes. Depending on how fresh the eggplant is, how long you waited before dabbing off the water, and how thick they are sliced. </div>Sherihttp://www.blogger.com/profile/16598822471867683429noreply@blogger.com0tag:blogger.com,1999:blog-3476510329615122297.post-69586783808066319152012-07-06T16:54:00.002-07:002012-07-06T16:54:43.373-07:00Saucy RiceMade this up on the fly last night. I got a physician's note for my kid's daycare program to remove dairy and processed foods from their meals. On the days that the main dish does not meat this criteria, I have been providing their main dish. Last night, I remembered that it was hot dog day and I had nothing to make in the fridge.<br />
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I quickly surveyed the pantry and whipped up a new keeper in our house!<br />
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Saucy Rice<br />
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Medium onion diced<br />
clove of garlic<br />
1 cup of frozen corn<br />
1 can of diced tomatoes, not drained<br />
1 can of black beans drained and rinsed<br />
1/2 tsp of cumin<br />
1/2 tsp paprika <br />
<br />
6 servings of brown rice<br />
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Dice a medium onion and a clove of garlic and saute in a bit of olive oil until transparent. Add frozen corn and saute for 2-3 minutes longer until they are just browning. Add can of diced tomatoes and beans and seasoning. Simmer for 5 minutes.<br />
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Serve on a bed of steamed brown rice.<br />
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Delicious!Sherihttp://www.blogger.com/profile/16598822471867683429noreply@blogger.com0tag:blogger.com,1999:blog-3476510329615122297.post-60915329778787052642012-06-25T19:23:00.001-07:002012-06-25T19:23:53.614-07:00Noodle-Free LasagnaThis recipe was tweaked from the Eat to Live book. The first time I made it, it was a bit too seasoned for us. I did not like the squash sliced lengthwise because it wasn't easy to make thin slices, also it made way too much "noodles" and they were wasted. It also made for messy eating for kids. Tonight's version was freaking amazing!<br />
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The "noodles" were made by slicing and eggplant and one zucchini into very thin slices. Mine were not paper thin, but about a 1/4 inch thick circles. They were placed on cookie sheets that had been wiped with olive oil. They were then placed in the oven and cooked for about 10 minutes. <br />
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The ricotta-like filling was made by placing a small onion, 4 cloves of garlic and one container of silken tofu in the food processor. Once pureed, I added 8 leaves of basil and buzzed a couple times. You add that to a bowl and mix in one cup of soy mozarella/parmesan blend and a container of firm tofu broken up. Add 1 Tbsp of italian seasoning, and 1 Tbsp of Mrs. Dash. Stir together to mix well.<br />
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The veggie layer is easy peasy. I finely chopped 2 heads of broccoli, red, yellow and orange peppers, 8 oz of baby bella mushrooms, 8 oz of shitaki mushrooms, 2 handfuls of spinach and one handful of kale. <br />
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Layers :<br />
spaghetti sauce<br />
eggplant slices<br />
veggie mixture<br />
zucchini slices <br />
ricotta mixture<br />
spaghetti sauce<br />
eggplant slices<br />
veggie mixture<br />
ricotta mixture<br />
spaghetti sauce<br />
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Bake in 350 degree oven for 1 hour uncovered. <br />
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<br />Sherihttp://www.blogger.com/profile/16598822471867683429noreply@blogger.com0tag:blogger.com,1999:blog-3476510329615122297.post-88813626770609490682012-06-05T16:18:00.004-07:002012-06-05T16:19:41.851-07:00Southwestern Bean BurgerI used <a href="http://fatfreevegan.com/blog/2011/11/20/southwestern-black-bean-burgers/">this recipe</a> and tweaked it because, well, I can't do anything as I am told. It was a WINNER!<br />
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3 cloves of chopped garlic<br />
1 medium vidalia onion<br />
1/4 cup of corn<br />
1/4 cup of red bell peppers chopped<br />
1/2 cup of medium salsa <br />
1 can of black beans rinsed<br />
1/2 - 1 cup of fine cornmeal<br />
1 tsp of ground cumin<br />
1 tsp of cilantro<br />
<br />
Saute onions and garlic until onions are transparent. Add red peppers and corn and saute for a couple more minutes. Rinse black beans and buzz about 3/4 of can in food processor with 1/2 c of salsa and place in a bowl. When vegetables are sauted, place in food processor and buzz to a creamy consistency. Add to bowl with beans. Add whole beans, cilantro and cumin and mash everything together. Add cornmeal to make mixture stick together. I added a bit more than a cup to where I felt it would make patties.<br />
<br />
I made 16 small patties (cookie size). Placed them on my baking stone and baked at 350 degrees for 30 minutes. (15 minutes each side)<br />
<br />
I served with a simple guacamole, romaine leaves and roma tomato slices.The rice is a rice blend and a can of tomatoes and chiles. <br />
<br />
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<br />Sherihttp://www.blogger.com/profile/16598822471867683429noreply@blogger.com0tag:blogger.com,1999:blog-3476510329615122297.post-33830061307001767072012-05-23T18:09:00.001-07:002012-05-23T18:09:13.769-07:00Dinner and an update<div class="separator" style="clear: both; text-align: center;">
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This was our dinner tonight. You will see rosemary and garlic salmon, caramelized brussel sprouts, roasted cauliflower, cantaloupe and strawberries. It was fantastic! <br />
<br />
We are doing well. My husband has lost 38 pounds total and I have lost 17. McCartney has lost anywhere from 8-10 pounds. Robert, the hubs, looks fantastic. He looks healthy and it is obvious he has lost a bunch of weight. Last weekend he put on a baseball cap and it was too big! He is slowly decreasing his diabetic meds and doing well all around. I am noticing that I am much less grouchy and I have fewer headaches. We used to live on Alka-Seltzer and now, we have no use for it! Progress is good!Sherihttp://www.blogger.com/profile/16598822471867683429noreply@blogger.com0tag:blogger.com,1999:blog-3476510329615122297.post-49292186368807545592012-05-23T18:03:00.001-07:002012-05-23T18:03:39.475-07:00Roasted Cauliflower<br />
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<br />
One head of cauliflower chopped<br />
2 t onion powder<br />
2 t garlic powder<br />
2 t paprika<br />
2 T olive oil<br />
<br />
Toss cauliflower in spices and oil and layer onto a baking sheet. Heat oven to 450 degrees and cook for 25-30 minutes. <br />
<br />Sherihttp://www.blogger.com/profile/16598822471867683429noreply@blogger.com1tag:blogger.com,1999:blog-3476510329615122297.post-40797560645978369942012-05-22T15:29:00.003-07:002012-05-22T15:33:15.593-07:00Vegetable Barley SoupI like to make dinner on the fly. I like to improvise. Tonight I threw together a couple recipes I have seen and using what I had one hand, made a hearty vegetable soup that was a hit with the family.<br />
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<br />
In 1 T of olive oil saute the following: <br />
One large onion sliced thinly<br />
3 carrots grated<br />
2 cloves of garlic buzzed in the food processor<br />
<br />
In large stock pot combine<br />
8 cups of vegetable broth or the equivalent<br />
2 zucchini squash finely diced<br />
1 can of diced tomatoes<br />
1 can of great northern beans<br />
1 can of organic green beans<br />
The corn from one ear of sweet corn<br />
I celery stalk finely sliced<br />
2 cans of tomato sauce<br />
1/2 a head of cabbage finely diced<br />
2 tsp of oregano<br />
2 tsp dried basil<br />
2 tsp black pepper<br />
<br />
Bring to boil<br />
Add 2 cups of barley<br />
Reduce to medium heat and simmer for 20 minutesSherihttp://www.blogger.com/profile/16598822471867683429noreply@blogger.com0tag:blogger.com,1999:blog-3476510329615122297.post-49677705238091568742012-05-20T18:39:00.002-07:002012-05-20T18:39:42.350-07:00Baked Beans<div style="text-align: center;">
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<br />
1 large sweet onion<br />
2 cloves garlic<br />
Buzzed in food processor until finely minced<br />
<br />
1 small can of tomato sauce<br />
3T soy or tamari<br />
4 T maple syrup<br />
2 t yellow mustard<br />
2 cans of navy beans (I used Great Northern beans)<br />
<br />
Cook at 350 degrees for 30 minutes.<br />
<br />
You can choose to saute to onions and garlic in a bit of olive oil before adding to mixture if you prefer)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNDdWHNNzGNHJCf9ymZ5WSlHAFz_ki8v7wv4c3bK0lKuVFA_JsbM8xEK6_W3qjf9VWqErKsFbdk_4QUlfdvWDEbaXPRVXpH7JM5aMqgc9YnlvdNt9imTJCnulOxQoXxXgUryBxZdei_zs/s1600/IMG_9798.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>Sherihttp://www.blogger.com/profile/16598822471867683429noreply@blogger.com0tag:blogger.com,1999:blog-3476510329615122297.post-36226471099006178452012-05-20T18:19:00.001-07:002012-05-20T18:29:36.029-07:00Grilled Bean Burgers<br />
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Finely chop one medium to large onion<br />
saute in a bit of olive oil for 2 minutes<br />
<br />
Add 3 cloves of minced garlic and saute for 1 minute<br />
<br />
Add one large grated carrot and saute for a minute more.<br />
<br />
<br />
1 can of black beans drained and rinsed<br />
1 can of light kidney beans (or pinto) drained and rinsed<br />
1 1/2 cups of rolled oats ground in the food processor<br />
1 tsp chili powder<br />
1 tsp cumin<br />
2T dijon mustard<br />
2T ketchup<br />
2T soy sauce (or tamari)<br />
pepper <br />
<br />
Mix all together and add sauted mixture. Form into 6-8 patties and grill. <br />
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Found recipe on<a href="http://www.tasteofhome.com/Recipes/Grilled-Bean-Burgers"> Taste of Home </a>Sherihttp://www.blogger.com/profile/16598822471867683429noreply@blogger.com0tag:blogger.com,1999:blog-3476510329615122297.post-7911156313697674832012-05-19T14:18:00.002-07:002012-05-19T14:19:08.353-07:00Bluebery Mango Quinoa Salad<div class="separator" style="clear: both; text-align: center;">
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I have no idea where I copied this recipe from, I believe it was a quick dinner book my mom had. This salad is refreshing and yummy.<br />
<br />
1/2 cup quinoa<br />
1 c water<br />
<br />
1/2 cup fresh blueberries<br />
1/2 cup chopped mango<br />
1/2 cup chopped cucumbers<br />
1/2 t dried cranberries<br />
<br />
Dressing: <br />
1 1/2 T olive oil<br />
2 T lemon juice<br />
1/4 t lemon zest<br />
10 finely chopped basil leaves<br />
salt/pepper<br />
<br />
Place the quinoa in boiling water , reduce heat and summer for 15 minutes uncovered. Fluff with fork. Let cool to room temperature and add furits and veggies.<br />
<br />
Make dressing but don't chop basil leaves until just before serving or they will turn black.<br />
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<br />Sherihttp://www.blogger.com/profile/16598822471867683429noreply@blogger.com0tag:blogger.com,1999:blog-3476510329615122297.post-2111497067889984212012-05-17T17:00:00.001-07:002012-05-17T17:00:12.908-07:00OMG ChiliTonight I came home and had no real inspiration for dinner. I decided to throw together an easy chili. My last time I made chili, my husband said that we should add some ground turkey. Dr. Fuhrman does allow some meat, but he specifies that it should be good quality meat that is antibiotic free, hormone free and grass fed, etc. I decided that instead of buying ground turkey in that tube you cannot see through, I would get some free range, hormone and antibiotic free chicken. The chili turned out wonderfully! <br />
<br />
In a large soup pot combine :<br />
3 cans of chili beans<br />
1 can of dark kidney beans<br />
1 can of diced tomatoes<br />
1 can of tomato sauce<br />
1 large chopped onion<br />
1 green pepper diced <br />
2 T of chili powder (or to taste) <br />
pepper<br />
<br />
<br />
For chicken :<br />
Boil one chicken breast until no longer pink. Chop into cubes and place in food processor. Process until it is "ground" consistency. Add to chili.<br />
<br />
Simmer for 30 minutes <br />
<br />Sherihttp://www.blogger.com/profile/16598822471867683429noreply@blogger.com0tag:blogger.com,1999:blog-3476510329615122297.post-17019568413100481582012-05-12T14:30:00.000-07:002012-05-17T17:00:51.019-07:00Refried Bean Soup<div style="text-align: center;">
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I have no words for the yumminess of this soup! This is another gem from <a href="http://blog.fatfreevegan.com/">Fat Fee Vegan Kitchen</a>. The original recipe is found <a href="http://blog.fatfreevegan.com/2008/03/smoky-refried-bean-soup.html">here</a>. I slightly altered it for us and it was a HUGE hit. We had zero leftovers.<br />
<br />
1 large onion, chopped<br />
3 – 4 cloves garlic, minced<br />
1 green bell pepper, chopped<br />
1 can vegetable broth<br />
1 14-ounce can diced tomatoes<br />
1 can fatfree refried beans
1 can black beans<br />
1 cup frozen corn kernels
1 teaspoon cumin<br />
1 1/2 teaspoon paprika<br />
salt and pepper, to taste<br />
<br />
Spray a large, non-stick pot with cooking spray, and sauté the onion
until it begins to brown. Add the garlic and bell pepper and cook for
one more minute. Add all the remaining ingredients and cook 20-30 minutes.<br />
<br />
I garnished with a simple guacamole and we ate it with some blue corn chips. I have a feeling this will be in heavy rotation at our house!Sherihttp://www.blogger.com/profile/16598822471867683429noreply@blogger.com0tag:blogger.com,1999:blog-3476510329615122297.post-71282737072791359622012-05-11T09:34:00.001-07:002012-05-11T09:44:32.108-07:00Eggplant Rollups<div style="text-align: center;">
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<div style="text-align: center;">
(this is a halved version of Dr. Fuhrman's recipe from Eat to Live) </div>
<div style="text-align: center;">
<br /></div>
Cut eggplant into half inch slices, longwise.<br />
Bake eggplant 20 min at 350 degrees<br />
<br />
Medium red bell pepper<br />
half red onion<br />
half cup celery<br />
half cup carrots<br />
mushrooms<br />
2 finely chopped cloves of garlic <br />
chop all veggies and water saute them until they are a bit soft<br />
<br />
add 1/2 T Mrs. Dash<br />
large handful of spinach and let it wilt a bit into the veggie mixture<br />
<br />
put all into bowl<br />
<br />
Add 3T spaghetti sauce to veggies mixture and add 3 oz. of non-dairy mozarella cheese and mix<br />
<br />
Take eggplant slices and mound veggies into center, roll up and pin with toothpick. Dab more spaghetti sauce on top. <br />
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Bake for 30 minutes at 350 degrees. (this recipe make 6-7 rollups)Sherihttp://www.blogger.com/profile/16598822471867683429noreply@blogger.com0tag:blogger.com,1999:blog-3476510329615122297.post-45189163111959558682012-05-09T17:30:00.001-07:002012-05-09T17:30:05.980-07:00Mighty Muffin RedoI made my second batch of <a href="http://engine2diet.com/wp/wp-content/uploads/Mighty-Muffins.pdf">Engine 2's Mighty Muffin</a>s tonight. I tweaked it a bit and thought I would share.<br />
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2 small apples grated<br />
7 really ripe bananas lightly squished<br />
Juice of 1 lemon<br />
1/4 cup walnuts chopped<br />
splash of agave to sweeten<br />
3/4 c water<br />
1 t baking powder<br />
3 c oat bran<br />
1 c rolled oats<br />
1 c frozen blueberries<br />
<br />
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Stir together, plop in muffin pan and bake for 45 minutes at 375 degrees.<br />
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<div style="text-align: center;">
All mixed up and ready to fill the pans</div>
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Muffins, muffins everywhere! This adjusted recipe makes 24 muffins. </div>
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Don't have to worry about overfilling as the muffins do not rise. </div>Sherihttp://www.blogger.com/profile/16598822471867683429noreply@blogger.com0tag:blogger.com,1999:blog-3476510329615122297.post-61526172720021615182012-05-06T18:46:00.001-07:002012-05-06T18:46:06.520-07:00Lemon Garlic TilapiaMy mom and step dad are also on the journey. Tonight she sent me a cell phone picture of her dinner and I thought I would share.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlJx-I3nluKG7YdbzoYFFCagVdD7xpBMEYqpL1JoYskkt_s5a6QHFR3-PpjMYE93bASeIFGMPgzm0FF2n6fjq7DePERbr6tfV2IBNUU3g8ax9Q3zgPDrVzm7oiVSsxGCzlhyphenhyphen_hxpEdzAU/s1600/PART_1336354753694" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlJx-I3nluKG7YdbzoYFFCagVdD7xpBMEYqpL1JoYskkt_s5a6QHFR3-PpjMYE93bASeIFGMPgzm0FF2n6fjq7DePERbr6tfV2IBNUU3g8ax9Q3zgPDrVzm7oiVSsxGCzlhyphenhyphen_hxpEdzAU/s320/PART_1336354753694" width="320" /></a> </div>
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Place 4 tilapia fillets in baking dish. Pour 3T of fresh lemon juice over fillets and drizzle 1 T of melted butter on top. Sprinkle with one clove of garlic finely chopped and Mrs. Dash.<br />
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Bake in 375 degree oven until fish is white and flakes when pulled apart with a fork, about 30 minutes. <br />
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They also had roasted asparagus, vegetables and a fruit salad.<br />
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My momma rocks!Sherihttp://www.blogger.com/profile/16598822471867683429noreply@blogger.com0tag:blogger.com,1999:blog-3476510329615122297.post-13925841538609693302012-05-05T12:53:00.001-07:002012-05-05T12:53:39.988-07:00Summer Garbanzo Salad<div class="separator" style="clear: both; text-align: center;">
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One can of garbanzo beans drained and rinsed<br />
Diced Red pepper<br />
Diced orange pepper<br />
Sliced cucumber<br />
3 sliced green onions <br />
4 roma tomatoes seeded and sliced<br />
Juice of one lemon<br />
splash of vinegar<br />
splash of olive oil<br />
salt and pepper<br />
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Mix together and enjoy!Sherihttp://www.blogger.com/profile/16598822471867683429noreply@blogger.com0tag:blogger.com,1999:blog-3476510329615122297.post-15417925174214835282012-04-22T15:32:00.000-07:002012-04-22T15:32:12.790-07:00Red Bean BurgersThis recipe was once again a combo of several I have seen around the internet. I rarely have all the ingredients for one full recipe, or I see something in another recipe that looks good so I tend to patchwork recipes together. This one was a HIT with the kids. We all liked it a bunch!<br />
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1 can red beans mashed in food processor <br />
1/2 c of minced onions<br />
1/4 c of sunflower seeds buzzed in the food processor<br />
2 T of ketchup<br />
1 tsp chili powder<br />
1 tsp pepper <br />
1 tsp garlic pepper<br />
1 cup oats buzzed in the food processor<br />
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Make 6 patties (adding oats if needed for consistency) and place on a cooking stone. Bake in oven heated to 350 degrees for 25 minutes. Flip burgers over with a spatula and bake for another 10 minutes. <br />
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We served them on whole grain bread with all the toppings: onions, tomatoes, ketchup, mustard, mayo and lettuce. It would also be good with a bit spicier base, perhaps adding jalapenos and then adding guacamole on top!Sherihttp://www.blogger.com/profile/16598822471867683429noreply@blogger.com3tag:blogger.com,1999:blog-3476510329615122297.post-25444352202531103782012-04-22T15:24:00.000-07:002012-04-22T15:24:06.275-07:00Hummus Stuffed Mushrooms<div class="separator" style="clear: both; text-align: center;">
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Baby Bella mushrooms<br />
1 garlic clove minced <br />
1/2 t onion powder<br />
1/2 c hummus<br />
3-4 sun dried tomatoes<br />
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Remove the stems of the mushrooms, saving half. Add diced mushrooms stems to hummus and the rest of the ingredients. Spoon mixture into mushroom caps and place in oven at 350 degrees for about 10 minutes. <br />Sherihttp://www.blogger.com/profile/16598822471867683429noreply@blogger.com0tag:blogger.com,1999:blog-3476510329615122297.post-76967333237192273862012-04-22T10:29:00.002-07:002012-04-22T10:29:43.061-07:00Roasted Sweet Potatoes<div class="separator" style="clear: both; text-align: center;">
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Oh so good! <br />
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I peeled and chopped sweet potatoes into cubes. I tossed them in a bowl with paprika, pepper and a tiny bit of olive oil. I then spread them onto my Pampered Chef stone cookie sheet and baked them at 400 degrees for 30 minutes stirring half way through. <br />
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They were a big hit! Such a hit that we are having them for lunch again today.<br />
<br />Sherihttp://www.blogger.com/profile/16598822471867683429noreply@blogger.com0tag:blogger.com,1999:blog-3476510329615122297.post-71492646364204965692012-04-19T16:22:00.003-07:002012-04-19T16:29:23.867-07:00Vegetable Soup with white beansThis soup is based almost completely on <a href="http://blog.fatfreevegan.com/2006/02/garden-vegetable-and-bean-soup.html">Fat Free Vegan's Garden Vegetable and Bean Soup.</a> The changes I made are reflected below.<br /><br />4 cans Vegetable broth<br />2 carrots, peeled and diced<br />1 large onion, diced<br />4 cloves garlic minced<br />1/2 cabbage, chopped<br />1 large can green beans drained and rinsed<br />1 small can of tomato sauce<br />1 1/2 teaspoons dried basil<br />black pepper<br />1 teaspoon salt<br />1 large zucchini, diced<br />1 can great northern beans<br /><p></p> <p>Sauté the carrots, onion and garlic in a bit of olive oil for about 5 minutes in a soup pot. Add all the remaining ingredients EXCEPT the zucchini and beans and bring to a boil. Cover, reduce the heat to medium and simmer for about 15 minutes. Add the zucchini and beans and cook until the zucchini are tender.</p><p>This was the first soup that the kids asked for seconds! It will definitely be a staple in our house. Next time I believe I will add barley. It made plenty of soup for all five of us and about 4 portions of left overs. Enjoy!<br /></p>Sherihttp://www.blogger.com/profile/16598822471867683429noreply@blogger.com1tag:blogger.com,1999:blog-3476510329615122297.post-32805207275916117712012-04-19T16:09:00.003-07:002012-04-19T16:20:43.841-07:00Cajun Shrimp Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHj9z1pk1vXgEYjcqB5i90fX1uWzVt_m3RO9wixbshpB67eeB_cm5INssCoBTElXlaC6HWHSlhrqLeSmpgyzUjYSs67uaUIE3ji28PgowaWes_0NPk60nwIPy9FNCE3cgIMp3A6gkwIcA/s1600/IMG_9829.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHj9z1pk1vXgEYjcqB5i90fX1uWzVt_m3RO9wixbshpB67eeB_cm5INssCoBTElXlaC6HWHSlhrqLeSmpgyzUjYSs67uaUIE3ji28PgowaWes_0NPk60nwIPy9FNCE3cgIMp3A6gkwIcA/s320/IMG_9829.JPG" alt="" id="BLOGGER_PHOTO_ID_5733255491383949250" border="0" /></a><br />Tonight I made an amazing shrimp salad. It was yummy and everyone devoured it. Because I am gracious, I will share the recipe with you *wink*.<br /><br />The salad :<br /><br />Romaine lettuce<br />Corn (I used frozen, I'd bet roasted corn on the cob would be FAB)<br />Roma tomatoes - chopped<br />Cucumber - chopped<br /><br />Topped with Cajun shrimp :<br /><br />I simply used frozen shrimp that I rinsed and thawed. I removed the tails and tossed in the tiniest bit of olive oil and some cajun seasoning. I then heated them in a skillet until they were warn and a bit browned.<br /><br />The dressing:<br /><br />The dressing was the star here. I simply followed the directions from a post I read on <a href="http://drbenkim.com/how-make-healthy-salad-dressing.htm">Dr. Ben Kim's website.</a> It is 1/3 olive oil (1/3 the amount of dressing you would like to make), 1/4 fresh squeezed lemon juice, 1/4 honey, 2 T dijon mustard, pinch of sea salt and some minced garlic. I mixed mine in a wide mouth mason jar and shook it like crazy. It was amazing!Sherihttp://www.blogger.com/profile/16598822471867683429noreply@blogger.com0tag:blogger.com,1999:blog-3476510329615122297.post-3444103877592876792012-04-16T16:00:00.001-07:002012-04-16T11:36:49.350-07:00Ch Ch Ch ChiaI have been using chia seeds off and on for a couple years. Chia seeds are tiny little seeds that are BIG powerhouses. Chia is said to help in weight loss because they reduce food cravings and block some absorption. They hold tons of water so they can help in hydration. Chia has more Omega-s fatty acids than Salmon and is easier to digest than flax seeds. We order ours from <a href="http://nuts.com/cookingbaking/chia-seeds/premium.html">Nuts.com.</a><br /><ul><li>2x the amount of protein of any grains</li><li> 3x the amount of antioxidants of blueberries</li><li>5x more calcium than milk</li><li>2x the amount of potassium in a banana</li><li> 3x the iron of spinach</li></ul><br />We love them at our house. I soak them and use them in everything. To soak chia, put 2/3 cup of chia in 4 cups water. I drop them in the water and shake them once or twice for the first couple hours after I make them. I use a canning jar so that I can shake them easily. The seeds will swell up and make a gel. You can store them in the refrigerator and they will keep for 2 weeks. We put a spoonful in oatmeal, on salads, smoothies and even in soups and sauces. I like them in juices and water as well.Sherihttp://www.blogger.com/profile/16598822471867683429noreply@blogger.com0