Cabbage Soup

Ingredients
1lb lean ground turkey
½ head of cabbage, chopped
1 cup celery, diced
1 cup white or yellow onion, diced
1 cup carrots, diced
1 green bell pepper, diced
2-3 cloves garlic, minced
4 cups organic chicken broth
14 oz can basil, oregano, garlic diced tomatoes
1 teaspoon oregano
1 teaspoon basil
½ teaspoon red pepper flakes
few shakes of black pepper
½ teaspoon salt (optional)

Instructions
Brown Lean ground turkey in pot
Add celery, onions, bell peppers, and carrots.
Saute until slightly tender.
Stir in garlic.
Pour in chicken broth.
Stir in tomatoes and cabbage.
Bring to a boil and then reduce heat.
Cook until cabbage is tender.
Stir in oregano, basil, red pepper flakes, black pepper and salt (if using)
Taste broth and adjust seasoning if needed.
Serve and enjoy!

Simple Green Smoothie

place all rinsed ingredients in blender like this:
2-3 ice cubes
1/4- 1/2c water
1 handful of strawberries (slice the stems off)
1 handful blueberries
2 handfuls spinach (if kale is used I usually use a tiny bit less)
It should make enough for two tall glasses and is jam packed full of antioxidants. Enjoy!

Do you like to Juice?

If you have a juicer, then here is one of my favorites!
2 apples (sliced in 1/4' leave seeds in)
1 bunch raw carrots( cut ends off)
1 bunch Kale 
1 lemon (entire thing)
Make sure to rinse and patt dry your veggies and fruit (:  I usually have these ingredients lying around so it's an easy yummy healthy juice!Carrots when juiced are actually really sweet.

Mexican Shrimp Cocktail by M. Farnsworth

1lb cooked Shrimp
1/4 tomato sauce or a clean ketchup
1/4c Lime Juice
1-2 tsp Hot Sauce
1/2c Chopped Tomato
1/4c Chopped Onion
1/4c chopped Cilantro
2 diced avocados
In a large bowl, stir together ketchup(or tomato sauce), lime juice, and hot pepper sauce. Add shrimp, tomatoe, onion and cilantro: toss to coat and chill for at least two hours
just before serving add the avocado

Blueberry or whatever fruit you choose Power Bars by M. Farnsworth

These were so yummy!!!
8-10 whole dates- pits removed or 1c chopped dates
3/4c almonds
1/2c cashews
1/4c Sunflower seeds
3/4c dried fruit of choice
1/4c oatmeal
1tsp Vanilla
mix all ingredients in your food processor until it clumps together. add water if needed. press into pan and keep sealed in the fridge

Kiwi Couscous

1/2c Prepared Couscous
salt and pepper to taste
3 kiwis sliced in small wedges
1 yellow or orange pepper
1c cherry tomatoes
1/4c Kalamata olives
3 green onions sliced thin
1T red wine vinegar
3T Extra Virgin Olive Oil
1 clove garlic minced
1tsp dried oregeno leaves
1/2c fresh minced basil
1/2c feta cheese (optional)
make sure couscous is prepared and measures 1/2c or if you want more thats ok too! add all other ingredients and mix well. Chill in fridge

Black Bean Burgers

1 15oz Can Black Beans (no salt added) 
3/4c cooked Quinoa ( We eat this a lot so I have quite a bit in the fridge during the week)
1/4c Diced yellow or red bell pepper
2T Minced Onion
1 large clove garlic
1 1/2tsp Salt
1tsp hot sauce (I used Cholula)
3T Extra Virgin Olive Oil (to cook the burgers on the stove)
make sure to prepare Quinoa as the package requires, 
rinse black beans and mash most, leaving some whole. 
Mix in all other diced ingredients. 
Form into burger patties and cook on stove 2 minutes each side. They can get a bit crumbly so be careful.

Chicken Kale Soup

1lb Chicken Breast ( cook this in your stew pot until white on medium heat) or ground turkey
1 entire onion chopped
1 package of celery chopped
5 carrots chopped ( rinse them, no need to peel) 
1 red bell pepper (optional)
3 chicken bullion cubes plus  4-6c water or 2 cartons organic chicken broth (fill stew pot 3/4 full)
1 bunch Kale chopped finely into skinny strips
1c Brown rice

Cook chicken first then saute onions and garlic, add water/ chicken broth and other ingredients, bring to a boil then cover and turn heat down to simmer 15 minutes or until veggies are softened just right

LGO's Kale and Quinoa Salad.... Delish!

The Shredded Kale and Quinoa Salad

Champagne vinaigrette

1 tablespoon Champagne vinegar

1 1/2 teaspoons minced shallots

Pinch kosher salt

1/4 cup canola oil

1 tablespoon extra virgin olive oil

3/4 teaspoon chopped chervil

Ground black pepper, to taste

Directions:

In a small bowl, combine the vinegar, shallots and salt; set aside for 20 minutes to soften the shallot. Slowly drizzle in the oils while whisking to emulsify the vinaigrette. Whisk in the chervil and pepper. This makes a scant one-half cup vinaigrette; the vinaigrette will keep, covered and refrigerated, up to 4 days.

Kale and quinoa salad

1/2 cup quinoa

Salt

4 cups loosely packed julienned kale, from 1 large bunch

Champagne vinaigrette

3 tablespoons toasted sunflower seeds

1/4 cup diced red bell pepper

2/3 cup red seedless grapes, halved

1/4 cup grated Parmigiano Reggiano cheese

1/4 cup grated Manchego cheese

10 to 12 strips finely julienned preserved lemon

Directions:

1. Bring a large saucepan of lightly salted water to a simmer. Place the quinoa in a strainer and rinse well, then drain, and add to the simmering water. Cook the quinoa until the grains are translucent and tender and the germ has spiraled out from the grain, about 15 minutes (be careful not to overcook). Remove from heat and drain any remaining liquid. Fluff the quinoa with a fork and transfer to a baking sheet to cool. The quinoa can be made ahead of time and stored, covered and refrigerated, up to 3 days before using.

2. In a large bowl, place the kale and one-fourth cup of the vinaigrette. Using your hands, massage the vinaigrette into the kale until the kale is softened, 2 to 3 minutes.

3. To the bowl, add the cooled quinoa, the sunflower seeds, bell pepper, grapes and Parmigiano Reggiano, tossing to combine.

4. Divide the salad among serving plates, evenly sprinkling over the Manchego cheese and garnishing with the preserved lemon strips. Serve immediately.

Momma's Pico

I love to make pico in place of fresh salsa when I make fajitas or mexican dishes or even just a quick snack

1 whole diced fresh jalapeno
1/2 med onion chopped finely
2-3 small tomatoes chopped
3 cloves garlic ( love me some garlic!)
1T lemon Juice 
optional cilantro
salt and pepper
chop all ingredients finely and mix together. Pop in the fridge while your main dish is cooking 

Make Your Own Fajita Seasoning

This home made fajita mix was super good and since it is a dry recipe I stored the extra for another use.
2T Chili Powder
1T Sea Salt
1T Sugar
2 1/2 tsp chicken bullion
2 tsp garlic powder
1/2 tsp Cayenne Pepper
1/2 tsp Cumin

mix all together in a bowl or baggie. Add to chicken while it is cooking. I added red bell peppers to mine. Super yummy!!!
 

Sloppy Joes

1 lb ground turkey 

1 can Tomato Sauce ( READ THE LABEL does it have more than just tomatoes and herbs in it? if so put it back)

1-2 tsp Garlic Powder

1-2 Chili Powder

1/4c Chopped Onion

1 tsp Sea Salt

1/2 tsp Pepper

Opt( diced peppers, jalepenos)

Brown ground turkey in a skillet on medium heat. Add onions cook a minute or so until softened(not mushed) add tomato sauce and other ingredients. Turn heat down and cover for 5 minutes.

Serve on 100% Whole Wheat Buns( READ THE LABEL: Do they contain high fructose corn syrup? if so put them back!)

Califlower Faux Mashed Potatoes

1 head of steamed califlower add a little REAL unsalted butter

salt and pepper to taste

Veggie Balsamic Salad

1lb Boneless skinless chicken breast (grilled)

1 red bell pepper

1 green bell pepper

1/2 Onion cut thick in wedges

Cut peppers in half and grill all these above

2-3c spinach

1 head broccoli chopped or shaved

mix spinach and broccoli in salad bowl

feel free to add even more veggies on hand and throw them on the grill with your chicken

Balsamic Vinaigrette Dressing

1/4c Balsamic Vinegar

2t Dark Brown Sugar

1T Chopped Garlic

1/2t Sea Salt

1/2t ground pepper

3/4c Extra Virgin Olive Oil

Pesto Penne Chicken Salad

1/4c Pesto Sauce ( I used a condensed version and mixed it with extra virgin olive oil) or you can make a nice basil pesto!

1-2c Spinach

2c Whole Wheat Penne Noodles Cooked, drained and rinsed with cold water

2 chicken breast ( I grilled mine) Prepare how you like them

1/2c feta cheese(crumbles)

optional pine nuts

cook the noodles and chicken as desired and then blend other ingredients together. 

Fire Cracker Shrimp

I always use the cooked shrimp because I have a seafood smell phobia!

1 lb cooked large shrimp

2-3T Canola Oil

1/4c Lemon Juice

2T sriracha hot Sauce (chinese rooster)

2t red pepper flakes

sea salt and pepper

Mix all liquid ingredients with a whisk then poor over shrimp, marinate for at least 8 hrs stirring in between and throw on the grill with some veggies of your choice maybe some Brown rice or quinoa!

Zucchini Burgers

1lb Lean Ground Turkey

1egg

1 yellow or green zucchini shredded ( you can use a cheese grater)

4-5 Green onions minced

1/2c shredded medium cheddar cheese ( I use tillamook)

1-2tsp garlic powder

salt and pepper to taste

Mix all ingredients and form patties, hey and throw those whole wheat buns on the grill with a few seconds to spare. Garnish with whatever you deem appropriate, Don't forget the greens you can go protein style with no bun and just a big leaf of Romaine or Kale

Gluten Free Peanut Butter Cookies

1c Organic Peanut Butter

1/2c Sugar

1 Egg

mix and spoon onto the pan, flatten with fork cook at 375 for 8-10 minutes . Sometimes I add a little oatmeal. This recipe is for real and tastes yummy!

Chicken Teryaki Chow Mein

Two Bell Peppers Sliced ( I used 1 yellow, 1 red)

1/2 Head of cabbage shredded and diced

1/2 White onion

1Clove Garlic

1-2 T Olive Oil

1/2 Carton of Mushrooms Sliced

1-2c Edimomes

1c Carrots Chopped Fine

1 pkg Chow Mien Noodles Prepared as box directs( I used Aunti Kims)

1/2- 3/4c Teryaki Sauce ( I used Kikomans)

1-2 Green onions sliced

1 lb Chicken Breast

Heat olive oil in Wok or if you don't have a wok use a deep skillet. Slice chicken and cook with garlic clove until white, right as it is light pink add a little bit of Teryaki sauce to flavor. Then add all of your sliced and diced veggies and cook for a few minutes adding the remainder of the Teryaki sauce until carmel looking. Cook noodles in between they don't take long, then toss all together in the Wok.  You can really add whatever vegetables you would like, carrots, zuccini broccoli anything! The more the marrier! 

Simple Taco Soup

1 lb ground turkey or chicken( shredded)

1can Corn

1can Ranch style Beans

1can pinto beans

1can white beans

1 can black beans

1 or 2 ( I use 2) cans tomato with green chili

1 package taco seasoning

1 package ranch dressing powder

1-2 c water ( judge your consistency to your liking)

Just brown or shred your meat depending on what you choose to use. Make sure to rinse your corn and beans (not the ranch ones) in a strainer in the sink before adding it all together. Add water to your liking and bring to a boil then set heat to med-low and cover for 20 minutes. Try to buy your canned items with no added salt 

Turkey Meatloaf

1lb ground turkey

3-4 carrots peeled and grated on the bigger side of the cheese grater

1 zucchini grated same as above

1/2 white onion finely chopped

1 red bell pepper finely chopped

1/4c Quinoa

2 egg whites

1tb Garlic powder or 2 cloves finely chopped fresh garlic

salt and pepper

add all this together and mix well cook at 400 for 45 minutes or more depending on how loafy your loaf is (:

Vegan Banana Muffins

3 very ripe bananas 

1/4 cup olive oil

1 cup sugar(or I used ½ c Agave)

2 cups flour ( I used whole wheat pastry flour)

1 tsp salt

1 tsp baking soda

1 cup chopped walnuts (optional) or vegan margarine, softened

  

preheat oven to 360, 

add all ingredients and smash bananas. 

Fill Cupcake tins 3/4 full you can use liners or spray with olive oil  and bake for 20-22 minutes

Crunchy Kale

1 Bunch kale washed and pat dry ( cut with knife or scissors)

I spray olive oil on it and then add a little finely graded fresh parmesian cheese, salt and pepper

then cook at 400 for about 10-12 minutes or until crispy