Below are a few of my favorite recipes. 

 Basic Smoothie Recipe

• 1 banana fresh or frozen
• 1 cup of rice or almond milk
• 1 cup of strawberries
• ½ cup of blueberries (or raspberries or fruit of your choice)
• ½ cup walnuts or almonds
• 1 Tablespoon Whey Protein
• Optional items are spinach leaves, kale or other green leafy vegetable
• Put all ingredients into the blender and enjoy!

Dirty Rice

Ingredients

• 2 tablespoons of oil
• 2 cloves garlic, chopped
• 1/2  onion, thinly sliced
• 1/2 cup pecans or walnuts chopped (optional)
• 1/2 cup mushrooms, coarsely chopped
• 2 tablespoons Soy Sauce or Tamari
• 4 cups brown rice, cooked
• Variations:  Add chopped broccoli, zucchini, or carrots.  Do not be afraid to experiment and add or take out certain ingredients to recipes that you do or don’t like.

Directions

• Sauté garlic and onion in oil for one minute.
• Add nuts and cook until lightly brown
• Add mushrooms and cook for 2 minutes
• Add soy sauce or tamari
• Cover and simmer for 5 minutes.
• Stir cooked rice into mixture and blend thoroughly
• Serves six.

Basic Quinoa Recipe

• 1 cup Quinoa Rinsed off
• 2 cups Water

Place water in saucepan and bring to boil Add Quinoa to water.

Reduce to simmer; cook until the water is absorbed about 10-15 minutes.

Makes 4 servings

Variations

For Breakfast – add berries and slivered almonds, or walnuts, or pecans.  Eat hot or cold

Add your favorite condiment or vegetables such as:

Tamari, garlic, olive oil, onions, or assorted vegetables.  Let your imagination run wild!!!

Lemon Pepper Chicken

SWEET POTATOES

Ingredients:
2-3 sweet potatoes
1/2 cup water
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla
1/3 cup maple syrup

Instructions:
Preheat the oven to 350 degrees.

Peel the sweet potatoes and chop them into large chunks.

Arrange them in a single layer in a baking dish.
Mix the water, syrup, spices and salt and pour over the potatoes.
Cover and bake for 25 minutes - remove them from the oven, stir them and then continue baking for another 20 minutes. They should be very soft when done.

Variations:
- Add chopped nuts before baking, or roasted nuts after baking.
- Sprinkle with cinnamon or nutmeg before serving.
- Add fresh grated or dried ginger before baking.

Butternut Squash Soup

Prep and Cook Time: 30 minutes Serves 4-6

Ingredients:

1 medium sized butternut squash, peeled and cut into about ½ inch pieces (about 3 cups)

1 large onion, chopped

3 medium cloves garlic, chopped

1 TBS chopped fresh ginger

1 tsp turmeric

1 tsp curry powder

1 TBS + 2 3/4 cups chicken or vegetable broth

6 oz canned coconut milk

2 TBS chopped fresh cilantro

Sea salt & white pepper to taste

Directions:

1. Chop onion and garlic and let sit for 5-10 minutes to bring out their health-promoting benefits.
2. Peel squash and cut into pieces.
3. Heat 1 TBS broth in medium soup pot. Sauté onion in broth over medium heat for about 5 minutes, stirring frequently, until translucent.
4. Add garlic, ginger, and continue to sauté for another minute. Add turmeric, curry powder, and mix well. Add squash and broth, and mix. Bring to a boil on high heat. Once it comes to a boil reduce heat to medium low and simmer uncovered until squash is tender, about 10 minutes.
5. Place in blender and blend with coconut milk. Make sure you blend in batches filling blender only half full. Start on low speed, so hot soup does not erupt and burn you. Blend until smooth, about 1 minute. Thin with a little broth if needed. Season to taste with salt and white pepper. Reheat, and add cilantro.

Broccoli Rabe

 Prep Time: 5 minutes   Cooking Time: 10 minutes

Yield: 4 servings

 Ingredients:

• 1 bunch broccoli rabe
• 2 cloves garlic
• 2 tablespoons olive oil
• 2 tablespoons water
• Pinch of sea salt

 Directions:

• Wash broccoli rabe and cut stems into 1-2 inch pieces.
• Warm oil in pan and add garlic; sauté for a few minutes.
• Add broccoli rabe and sea salt, then sauté for about 3 minutes.
• Add water, cover and allow to steam for about 2 minutes. Check for desired tenderness.
• If needed add a bit more water and allow to steam for a few more minutes.
• Can serve as a side dish or mixed with whole grain pasta.
• Serve with freshly grated parmesan cheese.

Tahini Oat Cookies

Makes about 24 cookies

 Ingredients

1 cup rolled oats
1 cup whole wheat pastry flour
1/4 teaspoon sea salt
1 teaspoon baking powder
1/4 cup tahini
1/4 cup sesame oil
1 teaspoon vanilla extract
2 teaspoons cornstarch
1/2 cup maple syrup
2 tablespoons sesame seeds

Directions

Preheat oven to 350°F. Grind oats in a blender until coarsely ground (some whole flakes should remain intact). Do not wash out blender.

In a large mixing bowl, combine oats, flour, salt and baking powder. Place tahini, sesame oil, vanilla, cornstarch and maple syrup in blender and process until smooth. Stir this mixture into oat mixture.

Drop tablespoons of batter on a greased baking sheet. Sprinkle with sesame seeds. Bake for 10 to 12 minutes, until cookies are golden brown on bottom and puffed.

Chocolate Chip Cookies (Healthy Version)
 
1 cup of oats
1 cup of flour
½ cup of oil
1½ cups chopped nuts (Optional)
½ cup maple syrup
1 teaspoon vanilla
½ cup chocolate chips
 
Preheat oven to 350 Degrees
Mix together above ingredients and then spoon out on baking sheet
Cook for 12 minutes or golden brown.
Let cool

Come back to this page often for updated recipes.