Raw Tabouli Salad

This recipe is modefied from the Raw Detox book. I love it and could eat it all up in one sitting. It is so flavorful and has a favorite ingredient of mine... Seasame Seeds!! Enjoy!

Elements

• 2c.Cherry Tomatoes, halved
• Large Cucumber, diced,

• 1/2s. Red Onion Diced
• 1c. Fresh Parsley, Chopped
• 1/2c. Fresh Mint, Chopped
• 1 Jalapeno, Finely, Chopped
• 1/4c. White Seasame Seeds
• 1 Red Bell Pepper, Chopped
• 2 Tbs Garlic, Minced
• 2 Tbs Ginger, Minced
• 1/2 c. Olive Oil
• 4 Tbs. Low Sodium Soy Sauce
• 1-2 Lemons Juiced

 How-To: Mix 'em all up in a bowl!! Easy peeeeeeeeeasy!

Mexican Lasagna

Mexican Lasagna

It has been a long time since I have posted, but I have set a goal to keep up with blogging now that I have established a more manangable routine that incorpaorates a full time job and home life. This meal is adapted from a Martha Stewart recipe. It is so yummy (and super filling!!)!!!

Elements

• 4 Tortillas (I used lo carb/ high fiber ones)
• 2 Tbs Canola Oil
• 1 lrg White onion, diced up
• 1 jalapeno, minced (all seeds for heat, seeded for the wimps)
• 4 loves of Garlic, minced 
• 15 oz Black beans, drained and rinsed 
• 12 oz Beer (I used Shiner Bock)
• 3 cups of corn 
• 1 lime juiced
• 8 oz Fat Free Cheddar Cheese
• About 1 cup of Scallions & Cilantro, (more for garnish) chopped

• Sour cream or greek yogurt for serving
  
  

How-To:
1) Preheat oven to 400 degrees, and place first tortilla in the bottom of a sprayed spring form pan.
2) Heat oil in a large skillet over med to med high heat. Saute onion, jalapeno, garlic and cumin. Until onion is translucent. (7-10 min)
3) Add beans, lime juice and beer. Bring to a boil and reduce the heat and simmer until most of the liquid has evaporated. Add corn, cilantro & scallions.
4) Layer beans and cheese. Top with tortilla and repeat. Bake for about 20-25 min. Slice like a pie, dollop with cream and serve!!

Choco-Nutmeg Pots of Love

Choco-Nutmeg Pots of Love

As mentioned previously, My Sweetie Cakes, I love working with chocolate!! Especially dark chocolate. These little pots of silky, smooth (just sweet enough) mousse are paired perfectly with some dessert topping. I like the CoolWhip fat free version, and it only adds 20 more calories!! It was pretty difficult to take the time to model this dessert without sampling first!! (so yes after that shot was snapped, the spoon went straight into this yapper trap) Recipe is also inspired from an older VegTimes mag.

Elements

• 1 whole egg
• 1 egg yolk
• 2 Tbs Sugar
• 6 oz of Dark Chocolate (preferably 70% cocoa or more) I use Ghirardelli
• 1/3 c. Fat Free Milk
• 5 oz. Lite Evaporate Milk
• 1/2 tsp Vanilla
• 1/2 tsp Nutmeg

How-To:
1) Preheat oven to 350. Whisk egg yolk, egg and sugar together and set aside (in a spouted bowl if available, for pouring later).
2) Bring milk and evaporated milk to a boil over med-high heat. Pay attention, you dont want it to burn and get sticky on the bottom of the pot. Removed from heat and stir in dark chocolate. Put back on heat to melt chocolate all the way through, stirring constantly.
3) Pour a small amount of the chocolate mixture into eggs mix. Whisk together. Pour rest of chocolate into egg mix in a continuous stream, whisking constantly. Whisk in vanilla & nutmeg.
4) Boil some water. Place 6 ramekins in a glass baking dish. Fill each ramekin with chocolate, divide evenly. Place dish on oven rack. Pour boiling water into dish to where it fills the dish up about halfway. Bake for 20-30 min, until mousse is set on the surface.
5) Lift ramekins out of water, and chill completely. Top with dessert whip and serve with mini spoons (well mini spoons is optional, but it does make the dessert last a little longer) ENJOY!

Serves 6
134 kcal
8.2g Fat (4.8gSatFat)
1mg Chol
38mg Sodium
14.2g Carb
1.4g Fiber
11.5g Sugar
4.1 Protein 

Edamame & Broccoli Soup

Edamame & Broccoli Soup

This is a fantastic little serving of protein that was inspired from a VegTimes mag. I put extra goat cheese on mine to add a little more flavor.... and for my goat cheese loathing husband, I dropped a laughing cow wedge in his. :P The soup is such a pretty dish!

Elements

• 2 tsp Olive Oil
• 1 lrg white onion, diced (cry baby, cry baby)
• 6 c. low sodium veg broth
• 3 c. frozen edamame, shelled
• 1 lb broccoli, trunks tossed, florets coarsely chopped
• 4 cloves of garlic, minced
• 1-2 Lemons, juiced
• 1 c. Grated Parm Cheese
• Goat Cheese or Other Cheese for garnish

How-To:
1) Saute oil & onion in a lrg pot over med-heat for about ten min. Season with s&p. Stir in about 1/2 c. broth, scraping up the brown bits from the bottom. Add rest of broth, lemon juice, edamame, broccoli, & garlic. Bring mixture to a boil, reduce to med-low and simmer, covered, for 20 min. Stir occasionally.
2) Puree in blender or food processor, probably will have to be in batches. Return to pot over low heat, stir in parm cheese. Serve with cheese of choice as garnish.



Serves 8 (adjust for cheese quantity-includes a 1oz serv of goat cheese)
219 kcal
7.1g Fat (1.2g SatFat)
4mg Chol
246mg Sodium
23.5g Carb
5.8g Fiber
8.4g Sugar
19.4g Protein

Sun Dried Tomato Crostinis

Sun-Dried Tomato Crostini
This is a nice (winter) twist on your typical tomato bruschetta that tastes best when your tomatoes are at the height of their season and homegrown. Unfortunately we can't have homegrown tomatoes all year, so the substitute of pantry happy Sun-Dried tomatoes works just fine ;P

Elements

• 1/2 c. dry-packed sun dried tomatoes
• 1/2 c. greek yogurt
• 3 Cloves of garlic, minced
• 2 tsp of rosemary
• 1 med red bell pepper
• 1/4 c. corn kernels
• Juice of one lime
• 3 Tbs Olive Oil
• French Baguette, sliced (1/2 inch)
• Salt & Pepper to taste

How-To:
1) Bring a sauce pot with water to a boil. Toss tomatoes in there, remove from heat, cover and let sit for 30 min.
2) Blend yogurt, tomatoes, garlic, rosemary with some S&P in a food processor until creamy. (if too sticky, reserve some of the cooking water from the tomatoes and add to aioli)
3) Roast bell pepper. Either over a gas stove with tongs until blackened or in the oven on broil, wrapped in tinfoil and a little olive oil rubbed on the surface. Cool, seed and slice into thin strips.
4) Preheat oven to 425 degrees F, place corn in a cake pan, mix with lime juice, and some salt. Roast for about 10 min, until starting to brown. Toss in a bowl with red pepper.
5) Brush each side of baguette slices with olive oil. Place on a cooking sheet, and toast each side in the oven for 4-5 min per side. Spread aioli and top with red pepper & corn.

*baguette will SOAK up your olive oil so be sure to divide evenly, lest you have to increase your olive oil.

Per Baguette Slice (my baguette made about 35 slices, a lil' bigger than a half dollar, so if yours is bigger and shorter, adjust nutritional values)
37 kcal
0g Fat (0g SatFat)
0mg Chol
74mg Sodium
5.5g Carb
1g Fiber
1g Sugar
1.4g Protein 

Black Bean Soup

Black Bean Soup

This recipe is inspired from a VegTimes mag. The potatoes make it sooo filling(not to mention the insane amount of fiber)! I love black bean anything, and after skimming the ingredients, I knew that this soup was going to produce delish results! I tweaked some of the measurements and added some elements. :) Enjoy!

Elements

• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper diced
• 1 jalapeno, diced (optional)
• 8 clove of garlic, peeled & sliced
• Vegetable Broth 2-4 cups 
• 6 cups of black beans, cooked & divided
• 3 med potatoes peeled & diced
• 2 Tbs White Wine Vinegar
• 2 Tbs Cumin
• 2 Limes, juiced
• 1 Tbs Oregano leaves
• 1 bay leaf

How-To:
1) Saute onion, all peppers & garlic in a sauce pot with a little veg. broth (or water) over medium-high heat for about 5 min, til veggies soften. Transfer to blender and puree' til smooth. Return to pot.
2) Puree' 3 cups of the black beans with remaining broth and puree til smooth. Add to pot. Add water until consistency is of a thick soup, 2 or so more cups
3) Add remaining beans, potatoes, vinegar, cumin, lime juice, oregano, bay leaf and salt. Bring to a simmer, reduce heat to med-low cover and cook for 25-30 min (until potatoes are soft) Remove bay leaf and enjoy!!

*Red onion, cilantro, avocado, greek yogurt or whatever else you can find in the fridge to garnish! 


Serves 6, 2 c. Servings
321 kcal
1g Fat (0gSatFat)
62g Carbs
0mg Chol
610mg Sod
18g Fiber
4g Sugar
18g Protein

Avocado & Feta Quinoa

Avocado & Feta Quinoa
This salad offers a nice dose of protein and is great as a salad or in a pita. :) I love love love quinoa and the fact that it is a complete protein, with all essential amino acids.... hard to find in the plant world without mixing and matching.

Elements

• 2 c. Dry Quinoa
• 3 Tbs. Olive Oil
• 2 Avocados, diced
• 3 Shallots, thinly sliced
• 4 Roma Tomatoes, seeded & diced
• 1 Lime, juiced
• 1 Lemon, juiced
• 3 Garlic Cloves, minced
• 1 jalapeno, seeded & diced
• 5 oz Feta Cheese (lite) crumbled
• Marjoram or Rosemary, leaves coarsely chopped (about 6-8 sprigs)

How-To:
1) Bring quinoa & 2 1/2 c. of water to a boil. Reduce to a simmer, cover and cook 30 min. Remove from heat and toss with half of the oil. Stick in fridge to cool.
2) Toss remaining ingredients with chilled quinoa, and serve. (Increase citrus juices and add S&P if not flavorful enough)

*this is another one of those recipes that tastes better the next day! Yay for leftovers!! If the fat content scares you, adjust the recipe and only include one avocado and more tomoatoes :)

Serves 8
326 kcal
15.8g Fat (2.3gSatFat)
0mg Chol
243mg Sodium
37.6g Carb
6.6g Fiber
2.4g Sugar
9.6g Protein