Category: All Recipes

  • Asian Ginger Dressing

    From Vegetarian Times

    • 1/2 cup rice vinegar
    • 1 tablespoon sherry (optional)
    • 1/8 teaspoon ginger
    • 2 cloves garlic, chopped
    • 2 tablespoons apple juice concentrate
    • 1 tablespoon soy sauce
    • 1 tablespoon cornstarch
    • 1/4 cup cold water

    In a small saucepan, combine all ingredients except cornstarch and water.  Bring to a simmer.  Cover and simmer for 10 minutes.  Remove from heat.  Using a slotted spoon, discard garlic.  Dissolve cornstarch in water and stir into sauce.  Simmer, stirring constantly, until sauce thickens slightly, about 2 minutes.  Transfer to a small bowl; cover and refrigerate until thoroughly chilled.  Use as a dipping sauce for Spring Rolls.

  • Avocado Green Goddess Veggie Dip

    From Stephanie Anderson, Season 9 Biggest Loser

    • 1 1/2 cup plain Greek yogurt
    • 1/2 cup buttermilk
    • 1/2 ripe avocado, diced
    • 1 tablespoon basil
    • 1 teaspoon chopped cilantro
    • 1 teaspoon Worcestershire sauce
    • 1 teaspoon dried dill
    • 1 teaspoon ground mustard
    • 1 teaspoon onion powder
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon salt

    Combine all ingredients in a food processor or blender until smooth.  Store in the refrigerator.  Serve with veggies such as freshly steamed asparagus, celery, red, yellow, or orange bell peppers.

     

  • White Chili

    • 2 tablespoon olive oil
    • 1 small onion, chopped
    • 3 cloves garlic, smashed
    • 1 pound of ground turkey
    • 2 teaspoons oregano, dried
    • 3 tablespoons ground cumin
    • 1 can white beans, or prepared dried white beans
    • 1 cup fresh white corn, cut off the cob, or frozen
    • 2 cups chicken broth or vegetable broth
    • 3 tablespoons jalepeno slices
    • Salt and pepper to taste
    • Shredded jack or cheddar cheese
    • Chopped avocado, cheese, and green onion for garnish
    • Corn tortillas

    In a large pot, saute onion and garlic in oil for 5 minutes or until soft and translucent.  Add turkey, stirring until browned.  Add oregano, cumin, beans, corn, broth, salt and pepper.  Stir well.

    Cook over medium heat for 20 minutes until it reduces and thickens a bit.  Taste to correct for salt and pepper.  Serve topped with a bit of cheese and avocado, corn tortillas, or green onion.

  • Seared Scallops

    by Trina Kaufman, Delicious Living

    • 2 small yellow onions
    • 4 tablespoons extra-virgin olive oil, divided
    • 2 tablespoons white or regular balsamic vinegar
    • 3 cups (packed) baby arugula
    • 1/2 pound large sea scallops, patted dry
    • 1/2 ounce crumbled goat cheese

    Cut onions into quarters; then thinly slice or dice small.  In a large, heavy skillet, heat 2 tablespoons oil over medium heat.  Add onions and cook, stirring often, until golden and very soft, 15-25 minutes.  Reduce heat to medium-low if they start cooking too quickly.  Deglaze pan with balsamic vinegar.  Season to taste with sea salt and freshly ground black pepper.  Remove from heat and fold in arugula.

    Sprinkle scallops with salt and pepper.  Heat a second heavy skillet over high heat and add remaining oil;  when very hot, add scallops and sear 1-2 minutes per side.

    Mound arugula mixture onto plates.  Top with scallops and goat cheese.  Serve with roasted potatoes, quinoa, or brown rice.

     

  • Cool Veggie Pizza

    From Pampered Chef

    • 1 package refrigerated crescent rolls (or Bob’s Red Mill Pizza Dough)
    • 2 packages cream cheese (8oz. each)
    • 2 tablespoons Veggennaise
    • 1 tablespoon Dill weed
    • Salt and pepper to taste

    Vegetables, sliced or diced:

    • Zucchini
    • Cucumbers
    • Mushrooms
    • Tomatoes, seeded
    • Red peppers
    • Green onions

    Preheat oven to pizza dough instructions.  Prepare dough and bake until lightly browned.  Remove from oven.  Cool completely.  Blend cream cheese, veggennaise, dill weed, salt and pepper in a bowl.  Spread cream cheese mixture on top of cooled crust.  Top with finely chopped vegetables.  Refrigerate before serving.

     

  • Meatball Stew

    • 1 package of Aidell’s chicken and Turkey Meatballs
    • 1 jar of low sodium V8 juice
    • 3 stalks of celery, sliced 1/2 inch width
    • 3-4 carrots chopped
    • 1 large can of tomatoes, chopped
    • 1 package of spinach, or 1 bunch of chopped mustard greens, or kale
    • 1 package of spinach pasta
    • 3 zucchinis sliced 1/2 inch width
    • 2 cloves of fresh minced garlic
    • Fresh grated Parmesan cheese

    In a large pot, simmer meatballs with V8 juice covering the meatballs until heated through.  Add celery and carrots and simmer until almost tender.  Add tomatoes, spinach, and pasta and continue simmering until pasta is cooked.  Add more water or V8 juice as needed.  Add zucchini and garlic and cook until just barely tender.  Serve topped with Parmesan cheese.

  • Lentil Soup

    • 1 cup lentils
    • 4 cups vegetable stock
    • 1 chopped onion
    • 2 large garlic cloves, chopped
    • 2 teaspoons ground cumin
    • 1 cup coconut milk
    • 3 tablespoons soy sauce or Worcestershire Sauce
    • Salt and pepper to taste
    • 3 cups baby spinach
    • chopped tomatoes
    • 1 chopped red bell pepper

    Rinse lentils, put in a large saucepan and add enough cold water just to cover.  Boil for about 10 minutes, then add the remaining ingredients except for the spinach.  Reduce heat and simmer  for 30 minutes until lentils are tender.  Put a small handful of spinach in the bottom of each serving bowl and ladle the hot soup on top.  Serve with a green salad.

     

  • Lemon Ginger Halibut

    From Linda Clark, CNC

    • 3-4 ounces halibut
    • 1 lemon, juiced
    • 1 teaspoon fresh ginger, grated
    • 1 teaspoon honey
    • 2 teaspoons coconut oil
    • salt and pepper

    Preheat oven to 325.  Grease the bottom of a heavy baking pan with coconut oil.  Sprinkle fish with salt and pepper.  In a small bowl, mix together the lemon juice and grated ginger.  Heat the honey slightly under hot running water and whisk into the juice mixture.  Bake the fish for 15-20 minutes or until moist and flakey, basting with the lemon juice mixture.  Serve with green salad and veggies such as asparagus.

     

  • Gluten-Free Pizza

    • 1 bag Pamela’s Gluten-Free Bread Mix
    • 1 yeast packet
    • 1/4 cup olive oil or grapeseed oil
    • 1-1/2 cups warm water
    • 1-2 tablespoons Italian herb mix
    • 1 can Cento Pizza sauce, or other organic pizza sauce
    • 1 tablespoons corn meal

    Toppings:

    • Mozzarella cheese, shredded
    • Baby spinach
    • Red onion, sliced thin
    • Green onions, chopped fine
    • Red bell pepper, chopped
    • Olives, sliced
    • Nitrate free sausage-optional
    • Broccoli with diced yellow bell pepper and red chili flakes

    Combine dry mix, yeast packet, herbs, oil and water.  Mix with a mixer on medium speed for 2 minutes.  Grease two pizza pans or cookie sheets; then sprinkle a tablespoon of corn meal on top.  Divide mix in half and pour one of the halves onto each pan.  Using oil or water on dough and fingers, spread dough into pizza shape.  Let rise for about an hour.  Bake on lower rack in a preheated 375 degree oven for 8-10 minutes.  Let cool.  Add pizza sauce, cheese and toppings.  Bake an additional 15-20 minutes, or until cheese has melted and toppings are cooked.

     

  • Crispy Coconut Chicken Salad

    From the Coconut Diet Book by Cherie Colborn

    • 2 boneless, skinless chicken breasts
    • 1/4 cup unsweetened, finely shredded coconut
    • 1/4 cup ground flax seeds
    • 1 egg, beaten
    • 2 tablespoons virgin coconut oil
    • 4 cups mixed greens

    Rinse the chicken and pat dry; cut into strips, and set aside.  Mix shredded coconut and ground flax seeds together on a dinner plate.  In a small bowl, beat the egg, and dip the chicken strips in the beaten egg, then roll each chicken strip in the coconut-flax mixture.  Melt coconut oil in a frying pan.  Place chicken strips in hot oil; they should sizzle when placed in the pan.  Saute over medium heat until crispy on the outside.  Turn after about 2 minutes, or until completely opaque in the center.   When done, remove chicken strips from pan and cool on paper towels.  Serve over a bed of mixed greens with lemon vinaigrette.

     

  • Chicken Salad with Avocado

    • 3 ounces cream cheese, softened
    • 1/3 cup plain yogurt
    • 1 stalk of celery, chopped fine
    • 1 tablespoon Dijon mustard
    • 1 1/2 tablespoons finely chopped chives, green onion, dill or basil
    • 1/2 teaspoon salt
    • 1/2 teaspoon grated lemon peel
    • 1 teaspoon lemon juice
    • 1 cup diced cooked chicken
    • 3 avocados

    In a medium bowl, beat cream cheese.  Add yogurt and mix until smooth.  Stir in celery, mustard, chives, salt, and grated lemon peel and juice; mix until blended.  Stir in chicken.  Cover and chill until ready to serve.  Rinse avocados.  Cut in half.  Gently lift out the pit with a spoon.  Spoon out the avocado, then add about 1/3 cup of the chicken salad into each avocado half.  Garnish with chives.

     

  • Chicken and Lots of Veggies Curry

    From Gregory Anne Cox

    • 1 pound chicken, cut into cubes
    • 1/2 cup olive oil, split into two batches
    • 1 large white onion, diced
    • 1 ounce fresh ginger root, about 1 1/2 inch piece
    • 2 cloves garlic, minced
    • 2 tablespoons Madras curry powder–split one and one
    • 1/4 cup flour
    • 2 cups vegetable or chicken stock
    • 15 ounces coconut milk
    • 2 cups of cauliflower florets
    • 2 cups broccoli florets
    • 2 cups yellow squash, cut into 1/4 inch thick slices
    • 2 cups zucchini, cut into 1/4 inch thick slices
    • 2 cups fresh tomato, chopped
    • 2 bay leaves
    • 1 cinnamon stick
    • Salt and pepper

    Heat a large, heavy bottomed pot or non-stick wok and add 1/4 cup of the olive oil.  When hot, but not smoking, add the onion, garlic, ginger and 1 tablespoon of the curry powder.  Stir well.  Add the chicken.

    Let the chicken cook stirring to sear all sides and remove the meat from the pan to a plate.  Wipe the pan with a rag or paper towel to remove bits that might burn.  Put the pan back on the heat and add the remaining oil.  When it is hot add the vegetables and saute so veggies get coated with oil.  Sprinkle with the remaining curry powder and the flour.  Stir well and add in cold stock.

    Using a heat proof spatula get all the bits off the bottom and allow the mixture to come to a boil.  Add the chicken back in, season with salt and pepper and pour in the coconut milk.  Simmer for 20 minutes.  Serve over Basmati rice or a bed of greens.