Apple-Almond Chicken Salad  I don’t use a recipe really, just more of a method:  Cut the mayo by at least half with Greek yogurt Add lots of extra dijon Use some sort of fresh herb (parsley, chives, basil, thyme…) Something for sharpness (onion, scallion, shallot…) Have at least 1 fruit.  I prefer apples and grapes, but have used both peaches and pineapple in a moment of desperation. Dried raisins or cranberries toasted nuts (almonds, pecans, walnuts, pistachios, pine nuts….) And my “secret” ingredient is a big squirt of honey.  It gives the whole salad a little sweetness vs just getting it when you bite into the fruit.
7 ♥
Turkey Lettuce Wrap Tacos Ingredients1 lb Lean ground turkey or beef (I used extra lean)1 cup Salsa (I used Newman’s Own Pineapple salsa)1 (4 oz) Green chiles1/2 tbs Taco seasoning Toppings:1 (15 oz) can Corn, drained1 (15 oz) can Black beans, rinsed and drained1 Head lettuce OR 6 low carb tortillasOptional:Low fat plain greek yogurt or low fat sour cream, additional salsa for serving, corn, black beans, sliced olives Instructions Spray a large skillet with nonstick cooking spray. Add turkey meat, salsa, green chiles, and taco seasoning to skillet, and turn on heat to medium high.  Stir everything to combine, breaking up turkey as best as possible while cooking. Cook for 8-12 minutes, or until turkey is completely browned, and cooked through, (no longer pink). Take off heat. Add beans and corn and stir to combine. To make the lettuce wraps, Cut off the stem (or base) of the lettuce head, and cut in half long ways. Peel off individual leaves, and wash and pat dry.  Scoop 1/2 cup meat into lettuce wraps and and top with low fat plain greek yogurt or low fat sour cream, additional salsa, and olives if desired. 
127 ♥
Spring Salad with Strawberry Lemon Basil Dressing for the dressing (yield: 2/3 cup): 1 cup fresh strawberries 1/4 cup packed fresh basil 3 tbsp fresh lemon juice 1 tbsp extra virgin olive oil 1-2 tsp pure maple syrup, to taste fine grain sea salt & black pepper, to taste (I used 1/4 tsp each) for the salad: Slivered almonds, toasted shredded unsweetened coconut, toasted mixed greens strawberries, chopped chiffonade fresh basil 1. Preheat the oven to 300F. Toast the almonds for about 7-8 minutes and then remove and add the coconut. Toast another 2-4 minutes, or until lightly golden, watching closely so the coconut doesn’t burn. 2. In a food processor, add the strawberries, basil, lemon juice, and oil. Process until smooth. Add in the salt, pepper, and maple syrup to taste and process again. 3. Assemble the salad as desired. Leftover dressing should keep for at least a few days in a sealed container.
27 ♥
Veggie Summer Rolls with Spicy Peanut Lime Sauce For the filling: Spring Roll Wrappers (at least 8-10) 1 block firm or extra-firm tofu 1/2 English cucumber, julienned 1 red bell pepper, julienned 2 medium carrots, peeled & julienned 2 green onions, chopped 3-4 lettuce leaves, julienned 1/4 cup fresh Thai basil leaves, minced 1/4 cup cilantro, thick stems removed and minced 1/3 cup roasted & salted peanuts Herbamare or sea salt, to season For the peanut lime sauce: 1-2 garlic cloves 2 tbsp sesame oil 1/4 cup natural roasted peanut butter 1/2-1 tbsp peeled & roughly chopped fresh ginger 3 tbsp fresh lime juice 2 tbsp low sodium tamari 2 tsp sugar 1-3 tsp water, to thin out as needed 1. Press the tofu while you prepare the filling and sauce. For pressing instructions, see here. 2. For the filling: Julienne the vegetables (slice into long thin strips). Set aside, along with peanuts. 3. For the sauce: In a mini processor, process the sauce ingredients until smooth. Adjust to taste. You may prefer more sweetener, tamari, oil, or lime juice. Or mince everything by hand and whisk. 4. Slice pressed tofu into long thin strips. You likely won’t need the entire block. 5. Set up a roll making station and gather all of your ingredients in one area. Place a tea towel on the counter and fill a very large bowl with hot tap water. Dip one rice paper wrapper into the water and carefully submerge it once it gets soft. Hold it under water for about 10 seconds, or until soft, and remove from water carefully. Place it onto the tea towel and unfold any corners that may have rolled up. 6. Add the filling ingredients in the centre of the wrapper (see pictures in post). Be careful not to overfill or the wrappers will tear. Sprinkle with peanuts and a sprinkle of salt. 7. Roll the two sides of the rice wrapper inward and then flip the bottom over top the filling and roll forward. Place roll on a plate and cover with damp paper towels. Repeat for the rest. 8. Serve the rolls immediately with the peanut dipping sauce. If you have any leftover vegetables enjoy them dipped in the sauce on the side. Sauce should keep for at least a week in a sealed container in the fridge. Rolls will keep for 1-2 days in the fridge.
22 ♥
Israeli SaladAdapted from David Lebovitz Ingredients 1 cup Diced English Cucumber, de-seeded1 cup Diced Carrots (2 - 3 carrots)1 cup Diced Radishes1/2 cup Diced Cherry or Grape Tomatoes1 cup Chickpeas2 tbsp Minced Herbs (parsley, cilantro, mint)1/4 cup Toasted Seeds or Nuts (sesame, sunflower, almonds) opt.3 - 4 tbsp Lemon Juice1 tbsp Olive OilSalt & Pepper to taste Instructions 1. In a dry skillet, over medium heat, toast the seeds and or nuts of your choice (if using) until fragrant and slightly golden in colour. Set aside and let cool.2. In a large bowl, whisk together the lemon juice, olive oil, and salt & pepper. Set aside.3. Clean and prep all your vegetables: de-seed the cucumber, peel the carrots, etc. Dice them into small cubes about the size of chickpeas. Add to the dressing, along with the minced herbs and toasted seeds/nuts, and toss together until well mixed and evenly coated with dressing. Taste and adjust seasoning to your liking. Enjoy immediately, or store in the fridge for later. 
9 ♥
Roasted Sweet Potato Wraps with Caramelized Onions and Pestomakes 10-12 wraps Ingredients 3 large sweet potatoes, peeled and cut into 1/2 inch cubes1/2 cup pesto3 large portobello mushrooms, cleaned and sliced 1/4 inch thick1 pint cherry or grape tomatoes, cut in half1 medium onion, peeled and sliced into 1/4 inch slices10-12 whole wheat burrito size wraps3/4 cup grated Parmesan cheeseOlive oil Instructions Preheat oven to 400°F. Line two baking sheets (preferably with sides) with parchment paper. Arrange sweet potato cubes, mushroom slices, and tomatoes on baking sheets. Drizzle the vegetables with olive oil and season with salt and pepper. Toss to combine and re-arrange vegetables on the pans with space between each veggie (keep tomato slices with the skin face down to avoid sticking to the pan). Roast the vegetables for 30-45 minutes, stirring several times, until the tomatoes and mushrooms have softened and the sweet potatoes have browned. The sweet potatoes will likely take longer than the other vegetables to cook, so check and remove vegetables from oven accordingly. Heat a heavy bottom pan (I prefer stainless steel over non stick) over medium-high heat. Add a tablespoon of olive oil and, when hot, add the onions. Cook the onions, stirring occasionally, until soft and caramelized. Turn down the heat if onions begin to brown too quickly. This process may take anywhere from 20 to 45 minutes. Once the onions are browning and the pan begins to dry, add a few tablespoons of water and allow the moisture to cook off. Set aside. Heat a nonstick or cast iron skillet over medium-high heat. Heat each wrap for about 10 seconds on each side, or until wrap becomes pliable. Spread 2 teaspoons of pesto across middle of wrap. Add handful of sweet potato cubes, several mushroom slices, and a tablespoon each of caramelized onions, tomatoes, and Parmesan cheese. Close the wrap by first folding in the sides and then rolling from the bottom up, tucking the sides in as you go. Repeat for remaining wraps. Refrigerate for several days or freeze for up to 6 months. Heat wraps in the microwave in 30-second intervals, rotating and checking as you go. Alternatively, heat in the toaster oven or oven at 350°F, wrapped in foil for first 10 minutes and unwrapped for the final 5. Wraps are ready to eat when the filling is heated through and cheese has melted. If frozen, allow wraps to thaw in the refrigerator to speed up reheating time. Additional Notes: • Vegetables can be roasted a few days ahead of time and wraps assembled as needed. • Experiment with roasting the vegetables you have on hand like cauliflower, zucchini, or beets.• Drizzle balsamic vinegar over the filling for extra sweet tangy flavor.
8 ♥
Roasted Curried Chickpeas with Rosemary and ThymeMakes about 3 1/2 cups Ingredients 2 15-ounce cans chickpeas, rinsed, drained and dried well3 tablespoons olive oil2 teaspoons paprika1/2 teaspoon ground cumin1/2 teaspoon curry powder3/4 teaspoon kosher salt1 tablespoon freshly-grated lemon zest1 teaspoon fresh rosemary, chopped1 teaspoon fresh thyme, chopped Instructions Preheat the oven to 425°F. Pour well-dried chickpeas onto a rimmed baking sheet and roast for 10 minutes. Remove pan from oven and use a spatula to loosen up any chickpeas that are sticking to the bottom of the pan. Roast for another 10 minutes, or until chickpeas begin to crisp up. To test for readiness: don’t rely on a change of color. When the chickpeas turn brown they’ve become burned. Instead, check with the press of a finger: you want them to be slightly crisp on the outside but still soft on the inside. While the chickpeas are roasting, combine the olive oil, paprika, cumin, curry powder, salt, lemon zest, rosemary and thyme in a medium mixing bowl. Transfer the roasted chickpeas to the bowl and carefully toss them in the mixture until well coated. Return to the baking sheet and roast another 4-5 minutes. Once out of the oven, allow them to cool for 2-3 minutes; serve warm.
6 ♥
Vegan Bagel Sandwich Ingredients 2 bagels 3 oz.vegan cream cheese 1/2 red onion, sliced thin 1 handful of sprouts, any variety 1/2 medium tomato Instructions Cut bagels in half, toast and smear with vegan cream cheese. Top with red onion, tomato and sprouts.
7 ♥
Vegan Philly Cheesesteak Ingredients Slow-Baked Cheezsteak Tofu (See Recipe here) 4 hoagie rolls 1 – 3 tablespoons olive oil 1 red bell pepper, sliced 1 medium onion, sliced Sliced mushrooms (optional) Garlic Avocado Aioli (See Recipe here) Daiya Wedge Jack Cheese Directions: You’ll want to begin by making the Slow-Baked Cheezsteak Tofu. I recommend making it the day before, but if you’re in a rush, you can do a quick marinade and cook the tofu on the spot. Just know you get the best flavor by letting that tofu slow-bake, but it’s going to be great either way. Tear off four slice of aluminum foil and have them ready to place your sandwiches on. Heat the oven to 250 F. Place the olive oil in a skillet and turn up the heat! To about medium to medium-high, that is. Add the red bell peppers and onions and cook until tender. Add the mushrooms (if you’re using those) and cook a few more minutes. Place one bun on each strip of aluminum foil. Spread both sides of each bun with the Garlic Avocado Ailio. Now add several prepared Tofu Philly Cheezsteak slices to each hoagie bun and top with sautéed veggies, and 2-3 slices of the vegan cheese. Come on, try a piece of that Philly Cheezsteak Tofu. You know you want to. Mmmm, it’s good! Wrap the sandwiches in the foil, place them in the oven and bake for 10 minutes or so. Remove them from the oven and let them cool for just a bit before serving. These go great with baked potatoes on the side. Oh heck, it’s a Friday night…why not live a little and have these sandwiches with potato chips or french fries if you want. My friend Julie suggest that if you don’t eat them all, then store them in the fridge in the foil. That way when you’re ready to eat, you simply put it in the oven and bake at 250 for 15 minutes or so until everything is nice and warm and melted again. Ahh, life is good.
5 ♥
Mediterranean Grain Salad Ingredients: 1/3 cup medium-grind bulgur Coarse salt and ground pepper 1 cup grape tomatoes, halved 1/2 cup fresh parsley, chopped 1/2 small shallot, minced 1 tablespoon red-wine vinegar 2 teaspoons olive oil 1 ounce fresh goat cheese, crumbled Directions: In a heatproof bowl, mix bulgur with 1/4 teaspoon salt and 1 cup boiling water. Cover, and let stand until tender but slightly chewy, about 30 minutes. Drain bulgur in a fine-mesh sieve, pressing to remove liquid; return to bowl. Add tomatoes, parsley, shallot, vinegar, and oil. Season with salt and pepper, and toss. Top with cheese.
42 ♥
Macaroni with Broccoli and Peas makes two adult portions Ingredients:1 tablespoons olive oil1 tablespoon butter1 large clove garlic, minced1 1/2 cups broccoli florets2/3 cup frozen peas1/4 pound macaroni, cooked and drained1/2 cup parmesan cheese {more or less, according to taste}salt & pepper, to taste Directions:In a large skillet with high sides, saute broccoli and garlic in butter and olive oil over medium heat until crisp tender, 3 minutes. Stir in macaroni, peas, salt and pepper. Stir and cook until peas are warm. Sprinkle in parmesan cheese and serve hot.
40 ♥
Philly Cheese Steak Sandwich Ingredients:1 teaspoon oil1 onion (sliced)1/2 green pepper (sliced)1 clove garlic (chopped)1 serving steak (thinly sliced)salt and pepper to taste1 bun* provolone cheeseDirections:1. Heat the oil in a pan.2. Add the onions and green peppers and saute until tender, about 6-10 minutes.3. Add the garlic and saute until fragrant, about 30 seconds.4. Set the onions and peppers aside.5. Add the steak to the pan and cook until no longer pink, about 3-4 minutes.6. Mix the vegetables into the steak.7. Place the steak and vegetables and cheese into the bun and enjoy.8. (optional) Place the open sandwich, with the cheese on top, under the broiler to melt the cheese. 
48 ♥
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