-2 handfuls of arugula/spinach mix
-1/2 container of sprouts
-1 can black olives
-2 cups cooked pasta (bowties/elbows/penne/any pasta not long)
-2 carrots, peeled and chopped
-1/4 cup sundried tomatoes, chopped
-1/2 cup shredded cheese (mozz/parm/provo)
-1 head of broccoli, chopped
-1/2 cup chopped salami
-Italian or Balsamic Dressing
Directions
Mix everything but the dressing so it doesn’t get soggy when you store it. Add dressing right before eating each portion.
3 eggs 1 cup whole-wheat flour
1 cup milk ¾ cup water
1 tablespoon honey or maple syrup
1 teaspoon vanilla ¼ teaspoon salt 1 tablespoon butter, melted + extra for cooking
Directions
Put all ingredients in blender and mix well. Let stand about 15 minutes. Melt and swirl around a small pat of butter in an 8 or 10-inch frying pan over medium heat. Angle pan and pour enough batter on one side to thinly and evenly cover the pan. Very quickly swirl the batter around to cover the pan in one thin layer. Immediately use your cooking spatula to push down the thin edges of the crepe around the perimeter. After about 1 minute (and once it is golden brown on the bottom) carefully flip it over without tearing the crepe. Fry for 1 more minute on the other side (until it is golden brown as well) and then roll up each crepe. Serve with 100% pure maple syrup. Makes about 8 and can be frozen, just roll up first so they can separated.
http://www.100daysofrealfood.com/2010/08/16/recipe-crepes-for-breakfast-or-dessert/
1/2 cup milk
1 tablespoon honey or sugar
3 tablespoons butter or vegetable oil
1 package active dry yeast
1 cup warm water
1 1/3 teaspoons salt
4 cups of White Wheat Flour
2 tablespoons cornmeal
Directions
In small saucepan or microwave bowl, scald milk. Add honey or sugar and butter or oil. Let cool to lukewarm. Dissolve yeast in warm water. Add cooled milk mixture. Stir in salt and 2 cups of the flour. Beat with an electric mixer or stand mixer (which is what I used) for 3 minutes. Stir in rest of flour cup by cup beating after each addition. Cover and let rise in warm place for about 1 1/2 hours. Punch down dough. Sprinkle a clean board or surface lightly with cornmeal. Roll out dough to 1/2 inch thick. Sprinkle top of dough lightly with corn meal. Cut with 3-4 inch round cutter. (I used a glass cup and it worked well) Cook muffins on a lightly greased, medium hot griddle, turning several times for 10-12 minutes. Eat while warm, or cool for later.
*Add cinnamon, raisins, sunflower seeds, garlic, onions or sun-dried tomatoes and basil to create a variety of muffin flavors. I did the recipe plain just to ensure I could do it properly!
Makes 10-12.
2 Whole Chicken Breast
1 Carrot
2 Celery Stalks
1/2 cup Veggie Broth/Chicken Broth (if you don’t have broth, take 3/4 of water with a tsp of each: salt, pepper, celery salt, onion powder and garlic powder)
1/2 cup Mayo
2 tsp Honey
6 grapes, sliced
Salt and Pepper
Directions
Preheat oven to at 350°. In a small baking pan, combine chicken breast, carrot (with peels and ends as to not waste them and get more flavor), 1 of the celery stalks (leafy tops too for same reason as carrots, other stalk will be for chicken salad) and broth in one baking dish and repeat with other breast in another (I use two 8×8 pans).
Cover with aluminum foil and bake for 20 minutes, flip chicken, then bake another 10-15 minutes. Let cool.
Pulse celery in a food processor or finely chop. Chop up or break up the chicken into small pieces. Combine with the celery, mayo, honey, grapes, and salt and pepper to taste. Makes about 7-8 oz./2-3 servings.
It is really yummy (and healthier than bread) wrapped in a piece of romans lettuce!
1 medium to large butternut (3-4 lbs.) or other winter
3 tablespoons butter, unsalted
2 large leeks, white part only cleaned thoroughly and chopped (you could substitute one onion for the leeks if you prefer)
4 teaspoons fresh ginger, peeled and minced
5 cups veggie broth
½ cup heavy whipping cream
¼ teaspoon salt (if using salted store-bought broth then taste the soup before adding any salt)
Pumpkin seeds (optional)
Directions
Heat the oven to 400 degrees F. Slice the squash in half long ways and scoop out the seeds. Place the squash cut side down on a baking sheet. If you line the baking sheet with foil or parchment paper the clean up will be easier. Bake for 30 – 45 minutes or until the thick part of the squash can easily be pierced with a fork. Let cool then scoop out the pulp and discard the skin. Note: That step can be done in advance. In a large soup pot over medium-low heat, melt the butter. Add the chopped leeks and ginger. Cook for 5 – 8 minutes until tender, but not browned. Add the squash pulp to the pot along with the 5 cups of broth. Bring to a simmer and cook, stirring and breaking up the squash with the back of your spoon, for 10 – 15 minutes. Puree the soup either with a hand immersion blender or in a counter top blender/food processor. After the soup has been pureed, stir in the cream and salt (to taste). Ladle into soup bowls, top with pumpkin seeds and serve warm. Refrigerate or freeze the leftovers.
3 slices of bread
Directions
Put bread on a baking sheet and leave out, uncovered, overnight or until stale. Preheat oven to 200 degrees. Put bread in for about 1 1/2 hours. Break up into pieces and put in food processor, chopping finely. Makes about 1 cup. It can also be frozen in an airtight container!
I wait to mix seasonings with the breadcrumbs until I go to use them, to ensure freshness.
3 pounds cooking apples (a variety is good but we used Gala because they were on sale), cut into ½ inch or 1 inch slices… we peeled them but some people don’t because they like the peels, totally up to you!
½ cup apple cider (I used no sugar added because apples are naturally sweet, plus you add honey so no need to make it too sweet, it’ll be sweet already!)
1 tablespoon fresh squeezed lemon juice
1 tablespoon of ground cinnamon
2 tablespoons of honey (optional; do not add if making unsweetened or want to keep it vegan and sugarless)
¼ teaspoon ground nutmeg
Directions
Combine the apples, apple juice/cider, lemon juice, and cinnamon into a large pot. Cover and simmer for 20 – 25 minutes or until tender (but not mushy). Transfer warm apple mixture to a food processor (or you can mash by hand with a potato masher if you don’t have a food processor) and add nutmeg and if making sweetened/non vegan, add honey. Puree to desired chunkiness. Serve, refrigerate, or freeze the leftovers!
It makes about 24 oz. which I put some in a 12 oz container in the freezer, and then 2-6 oz containers, putting one in the freezer and one in the fridge because I wanted some for later that day!
With dressings, you need good oil and vinegar or it can taste bitter. Trust me and my hubby, two restaurant people who love cooking 🙂 If you can find a place that specializes in Olive Oil and Balsamic, that is the best bet!
-2 slices of apples (peeled and chopped finely)
-1/4 cup of balsamic vinegar
-2 tbls of brown sugar
-2 tbls of cinnamon powder
-1 tbls of dijon mustard
-2 tbls of red wine vinegar
-pinch of salt
-3/4 cup of olive oil
Directions
Combine all ingredients except for the oil, and whisk together until mixed well. Slowly pour in the olive oil, whisking as you pour. It will be a little thick, and for those that are familiar with the blue cheese vinaigrette at Outback, it’s about as thick as that. I use this in a lot of salads, especially dinner salads, that I make with apples in it. Apples are a great source of protein and since I’m vegetarian, I eat a lot of them and they are delicious in salads, especially with this sweet dressing to go with it! I got a few helpings out of this recipe for side and dinner-sized salads. Cheap, easy and goes a long way!
1 cup Sliced Black Olives
1 Garlic Clove
Juice of 1/2 Lemon
Pepper
4 tbsp EVOO
Directions
Combine the first 4 ingredients in a blender or food processor. Slowly add the olive oil while still blending. Makes about 6-7 oz.
http://www.thebestofrawfood.com/raw-food-and-vegan-recipes-tapenade.html
10-12 Strawberries
4 tbsp Water
2 tbsp Apple Cider Vinegar
2 tbsp Lemon Juice (the recipe I reference calls for lime, but I didn’t have any and the lemon still turned out great…think strawberry lemonade)
Pepper
6 tbsp EVOO
Directions
Blend the first 5 ingredients until smooth. Slowly add the oil while blending. Holds for 7-10 days and makes 5-6 servings (depending on size of salad).
http://www.rawlau.com/2013/04/20/strawberry-vinaigrette-healthy-salad-dressing/
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