Easy Green Lentil soup

Some days, when you think there is nothing in the fridge to make for dinner, all you have to do its get a little creative!

I made this delicious lentil soup in a pinch last week after not making it to the grocery store.

What you'll need

2 slice of thick cut bacon diced raw (optional)
1 tablespoon olive oil
3 cloves of whole garlic smashed
1 onion diced
1/2 teaspoon Salt, Pepper and paprika (more to season later)
1 teaspoon fennel seed (ground)
2 medium carrots diced
2 celery stalks diced small
1 cup of uncooked lentils (rinsed and drained)
6 cups of veggie broth
(shaved parmesan for topping)

In a dutch oven over medium heat. Add bacon and saute until crispy. Remove bacon with a slotted spoon and reserve bits for later.
Add olive oil and heat through, add garlic and cook until soft. Then add onion. Season with salt pepper and paprika. Add the remaining veggies and cook until soft. Next you will add the ground fennel seed and dry lentils. cook for roughly 3 mins stirring often. Add broth. bring to a boil reduce heat and let simmer until lentils are soft (about 1 hour)
Transfer part of the mixture to blender. Blend until smooth then add back to pot. Season again to taste.

Serve in bowl and sprinkle with bacon bits and parmesan cheese

Gluten Free, Sugar Free Pumpkin Bars

Disclaimer: 

Alternative desserts still are not the healthiest choices when trying to live a healthy lifestyle. They are just less sugary options to curb a sweet tooth or to indulge in on a holiday or birthday!

What you will need-

4 eggs 

1 2/3 cup granulated monk fruit 

1 cup veggie oil 

15oz can pumpkin 

2 cups sifted gluten free flour 

2 teaspoons baking powder 

2 teaspoons good cinnamon 

(I like fresh ground Saigon) 

1 teaspoon salt

1 teaspoon baking soda 

Preheat oven to 350 degrees. Use an electric mixer on medium to combine the eggs sugar oil and pumpkin until fluffy. 

Stir together flour baking powder salt cinnamon baking soda. Add to wet ingredients while mixing on low speed until smooth. Spread the batter into a greased 13x10 pan. Bake 30 mins let cool. 

ICING:

8oz package cream cheese 

1/2 cup softened unsalted butter

2 cups sifted powdered stevia 

1 teaspoon vanilla extract 

Combine butter and cream cheese with electric mixer on medium. 

Add sugar and mix on low. Stir in vanilla. 

Spread on cooled bars 

Coconut lime jasmine rice

This simple side is delicious and pairs well with Thai inspired dishes

What you'll need:

1 cup jasmine rice 

1 cup coconut milk

1 cup water

2 teaspoons lime zest 

Salt and pepper

In medium sauce pan, combine rice, coconut milk and broth. Simmer, covered for 15 minutes. Remove lid and fluff rice with a fork. Mix in like zest. Serve! 

Simple side dish with big flavor! 

Watermelon jicama salad

What you'll need:

1 cup jicama, peeled and cubed 

1 cup watermelon, cubed 

1/2 small red onion sliced thin

1/4 cup cilantro, chopped

Juice from two limes

1/2 teaspoon cayenne pepper 

Pinch of salt 

Combine all ingredients as toss lightly. A great summer side dish!!! 

 

Crab stuffed zucchini boats

Crab stuffed zucchini boats
(an original recipe)

For this recipe, you can also use the same stuffing mixture to stuff portobello or baby bella mushrooms. The baby bella's make a great, bite sized appetizer.

Here's what you'll need:

3 zucchini, cut length wise, then in half, seeds removed (I use a spoon to scoop out the seeds)
1 Tablespoon olive oil

1/2 Spanish onion diced

1/2 cup green pepper diced (about 1/2 of a large pepper
2 garlic cloves, diced

1lb crab meat (canned or fresh, lump or claw meat)

1/4 cup low fat cream cheese softened 

2 tablespoons good mayo 

3 tablespoons dry white wine 

2 tablespoons finely chopped parsley

1 1/4 cup Panko breadcrumbs (I like to toast them in a 350 degree oven for a few minutes until slightly browned) 

1/2 teaspoon chili powder
1/4 cup shredded parmesan cheese
Salt/pepper to taste 

Preheat oven to 375 degrees

In a medium skillet heat olive oil and add garlic, onion and green pepper season lightly with salt and pepper. Sauté until soft, place aside and let cool.

Meanwhile, In a large bowl whip cream cheese until light and fluffy. Take a rubber spatula and fold in crab. Add mayo. Then add the cooled vegetables. Fold together.
Next add white wine and parsley. Continue to fold. Lastly add the bread crumbs and chili powder, salt and pepper to taste and mix lightly. If the mixture is too wet, add more breadcrumbs. Should it need more moisture, add mayo. 

Fill your zucchini boats with equal amounts of crab mixture. Spray or lightly oil the bottom of a shallow baking dish, arrange stuffed zucchini in the pan and bake for about 20 minutes until the top is golden brown.

Moroccan chickpea and lentil soup

One word.... AMAZING

This dish is totally VEGETARIAN/VEGAN, GLUTEN FREE, WHEAT FREE AND DAIRY FREE For all of our friends with diet restrictions. Honestly the flavors in this soup will make even the biggest meat eaters say YUM

This soup is topped with Chermoula, for those who are unfamiliar with this marinate or mixture...

Chermoula (Arabic: شرمولة:‎) or chrmla is a marinade used in Algerian, Moroccan and Tunisian cooking. It is usually used to flavor fish or seafood, but it can be used on other meats orvegetables.

Chrmla is often made of a mixture of herbs, oil, lemon juice, pickled lemons, garlic, cumin, andsalt. It may also include onion, fresh coriander, ground chili peppers, black pepper, or saffron.

There are many different recipes that use different spices, and the proportions vary widely. In most recipes, the first two ingredients are garlic and coriander.

A Moroccan version comprises dried parsley, cumin, paprika and salt and pepper. It is the original seasoning for grilling meat and fish in Moroccan cuisine.

http://en.wikipedia.org/wiki/Chermoula

Orginally posted by Whole Foods Market, modified by Daniela.

What you'll need:

• The Chermoula
• 4 tablespoons extra virgin olive oil
• 1 teaspoon cumin seeds, toasted and ground
• 1 clove garlic
• 1 jalapeño pepper, seeded and deveined
• Juice and zest of 1 lemon
• 1 bunch cilantro
• Salt and pepper, to taste
• The Soup
• 1/4 cup extra virgin olive oil
• 1 fennel bulb, chopped
• 1 medium red onion, chopped
• 1 medium white onion, chopped
• 2 (14 ounce) cans chopped tomatoes, with their liquid (I used fire roasted tomatoes) 
• 1/2 teaspoon ground ginger (I used fresh grated ginger) 
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 2 cloves garlic, finely chopped
• pinch of saffron threads (optional)
• 4 cups gluten-free, low-sodium vegetable broth
• 1 cup dried lentils (green, brown, red or yellow) (I used red as they are higher in protein and fiber)
• 4 sprigs cilantro
• 4 sprigs parsley
• 2 dried bay leaves
• 2 cup escarole lettuce rough chopped
• 1/2 teaspoon salt
• Ground black pepper, to taste
• 3 cups canned chickpeas, drained and rinsed
• 
  
• The chermoula: 
• Mix 4 tablespoons of the oil, cumin, garlic, jalapeños, and lemon juice in a food processor to make a purée. Pick cilantro leaves from their stems and add to food processor along with zest and salt and pepper. Pulse mixture a couple of times, scraping it down from the side of the bowl in between pulses. Add the remaining 1 tablespoon oil if needed. The mixture should resemble a rustic pesto. Place in tightly closed container and refrigerate for up to two days. 

The soup:

Heat oil in a 4-quart pot with over medium heat. Add fennel and gently cooking for a couple of minutes while the fennel releases its natural juices. Add red and white onions and cook until soft and translucent, stirring mixture from time to time, about 12 minutes. Add tomatoes with their liquid and increase heat to high until the mixture comes to a simmer. Add the ginger, turmeric, cinnamon, garlic and saffron, if using, and let them infuse the mixture with their flavors for a few more minutes. 

Add broth, lentils, cilantro and parsley sprigs, and bay leaves and bring to a boil, then reduce heat to a simmer. Add salt and pepper, stirring the mixture a couple of times. Cover pot and let simmer for about 25 minutes or until the lentils are tender. Add chickpeas and escarole and cook, uncovered, for another 5 to 7 minutes until heated through. Mix well and season again with salt and pepper. Remove and discard bay leaves, cilantro, and parsley. Serve soup hot, with 1 tablespoon of the reserved chermoula on top, if desired.

 

Tilapia with Belgium endive, white beans and roasted red peppers

Mmmmmmmm.......

Here's what you'll need

4 tilapia filets
Salt pepper to taste

2 Belgium endive halved lengthwise
1/2 cup roasted red pepper chopped
1 can cannellini beans rinsed
1 red onion sliced thin
2 cloves garlic, smashed
1 cup chicken broth
1 sprig rosemary removed from stem and chopped
1 teaspoon sugar
2 tablespoons chopped parsley

2 tablespoons olive oil divided

Heat 1 tablespoon olive oil in a medium skillet. When hot, add endives cut side down being to brown and add sugar sprinkling evenly on both sides of each endive. When browned Nicely (but not over done) add onions and garlic. Add a pinch of salt and pepper to the mixture. Sauté until onions are soft. Then add broth, beans, roasted peppers and rosemary. Cook until liquid has reduced to about 1/2.

Meanwhile, heat a large skillet with reserved oil. Add fish and cook thoroughly on both sides until lightly browned. Remove from heat and plate into a deep dish. Scoop endive mixture over top fish top with chopped parsley and, of course, enjoy!!!!!

Chicken soup with white beans and kale

Here's what you will need:

1LB boneless skinless chicken breast (diced raw)

6 cups chicken broth (home made or store bought i used low sodium store bought for a fast preparation)

1 can cannellini beans 

1 medium onion diced

2 cloves garlic (whole, smashed)

rind of parmigiano cheese

2 cups kale lettuce roughly chopped (spoon sized pieces) 

2 sprigs fresh rosemary pulled off stem

2 tablespoons olive oil divided

Salt and pepper to taste 

Heat 1st tablespoon of olive oil in a saute pan. Add both garlic gloves cook until soft. Add chicken and cook until 90% cooked through.

Meanwhile in a large sauce pan or dutch oven (preferable), heat other tablespoon of oil. Add diced onions and sweat (cook until translucent. Season with salt and pepper. 

Add chicken brother and bring to a boil. Next, add chicken w/ cooked garlic, rosemary and cheese rind. cook 8-10 minutes. Add beans cook about 2 minutes. Lastly add kale, cook for about 1 minute and remove from heat. Let stand for a few minutes before serving. 

After adding every element remember to stir, after the broth is boiled return fire to medium-low. 

Soups are SO easy to make no one should ever eat soup from a can. You know what goes into homemade soups and can easily control the amount of sodium. 

Remember ANYONE can cook! 

Turkey stuffed peppers

This is a pretty easy recipe that actually holds pretty well as left overs so you can make a bunch and eat off of them for a couple of days.

I like to make these when I have a red sauce already made and need to use it up or I know some of you may use jarred sauce that works fine as well if you dare :)

Here is what you'll need

3 - medium green peppers (halved long ways and seeds removed)
1/2 yellow onion, diced
2 garlic cloves, minced
1/2 teaspoon salt
Black pepper to taste
1 Tablespoon olive oil

1lb lean ground turkey
1/2 cup wheat bread crumbs
1/4 cup parmigiano cheese
1 egg
1/2 cup cooked brown rice
Black pepper to taste
Pinch of garlic powder
1 tablespoon of olive oil

1 1/2 cup tomato sauce
1/2lb part skim mozzarella cheese

Pre-heat oven to 400 degrees
Heat olive oil in a medium saute pan
Add garlic and onion and cook until soft, then add turkey meat, season with salt and pepper and brown throughly.

Remove turkey from heat and let cool. In a large mixing bowl, add turkey, bread crumbs parmigiano cheese, rice, egg, garlic powder and black pepper.
Combine throughly

Prepare a glass baking dish by drizzling 1 tablespoon of olive oil on the bottom of it

Fill each half of the cut peppers with a heaping amount of turkey mixture and place, spaced sufficiently, in baking dish.
Cover with foil and bake for about 30 minutes

Remove baking dish cover each pepper with equal amount of sauce top with mozzarella and place back into the oven, uncovered for another 10 minutes or until cheese in fully melted.