Two for One...Lentil Tacos and Enchiladas

 

Ingredients:

• 1 Cup Lentils
• 1 packet of low sodium taco seasonings (if making gluten free, check the ingredients)
• 2 cups low sodium vegetable broth or water
• 1 can re-fried beans
  
• Organic corn tortillas
• 1 can enchilada sauce for day two
  

 Toppings:

• Shredded cheese
• Cilantro, lettuce, olives, salsa, sour cream, avocado, etc.

Directions:

• Rinse lentils and prepare as directed on packet.  Replace broth for water (if desired) and add entire packet of taco seasoning to broth/water.  Cook for about 45 minutes, or as directed on lentil instructions.
• Heat re-fried beans and prepare taco toppings.
• Assemble tacos as desired.

Enchiladas Day Two: 

Directions: 

• Preheat oven to 350. 
• Prepare left overs into several tacos. 
• Place into a roasting/lasagna/brownie pan and cover with enchilada sauce.  Top with cheese, and olives.
• Bake for 20-30 minutes until cheese is melted.
• Garnish with cilantro, salsa and sour cream.
  

Enjoy!

Lemon Chia Seed Muffins

 

Makes 12 muffins
Ingredients:

1. 2 cups whole wheat flour 
2. 1/2 cup Bob's Red Mill 7 Grain Cereal
3. 2 tsp baking soda
4. 1/2 tsp sea salt
5. 1/2 tsp cinnamon
6. 1 scoop whey protein powder (eliminate if making vegan, or use a vegan protein powder)
   
7. 2 medium bananas
8. 2 eggs or 2 Tbs milled flax seeds whipped in 7 Tbs water (use this egg substitute if making vegan)
   
9. 1/2 cup agave nectar (pick this up at Costco, you can get two bottles for the price of one at the health food store, it's about $7.50 for the two bottles)
   
10. 1/3 cup Earth Balance or oil
    
11. 1 tsp vanilla extract
12. Zest of one medium lemon and the juice
13. 2 Tbs Chia seeds* (you could also use poppy seeds)

Directions:

• Preheat oven to 375.
• In a large bowl combine flour, baking soda, salt, cinnamon and protein powder. 
• In a blender mix bananas, eggs (or egg alternative), agave, Earth Balance (or oil), vanilla, lemon zest and juice.   
• Pour the liquid into the bowl containing the dry ingredients and mix together. Mix in the chia seeds.
  
• Grease a muffin pan (use the wrapper from the butter) and pour the mixture evenly into the cups.
• Bake for 18-20 minutes.  Remove from the pan once cool.

*you can find Chia seeds in the bulk seasonings section of your health food store.  Yes, they are the same seeds you used for your Chia pet in the '80's!

~Another Muffin Recipe modified from the Blueberry Muffins~

Orange~Cranberry Muffins

 

Makes 12 muffins
Ingredients:

1. 2 1/2 cups whole wheat flour 
2. 2 tsp baking soda
3. 1/2 tsp sea salt
4. 1/2 tsp cinnamon
5. 1 scoop whey protein powder (eliminate if making vegan, or use a vegan protein powder)
   
6. 2 medium bananas
7. 2 eggs or 2 Tbs milled flax seeds whipped in 7 Tbs water (use this egg substitute if making vegan)
   
8. 1/2 cup agave nectar (pick this up at Costco, you can get two bottles for the price of one at the health food store, it's about $7.50 for the two bottles)
   
9. 1/3 cup Earth Balance or oil
   
10. 1 tsp vanilla extract
11. Zest of one small/medium orange and the juice
12. 1 cup dried cranberries

Directions:

• Preheat oven to 375.
• In a large bowl combine flour, baking soda, salt, cinnamon and protein powder. 
• In a blender mix bananas, eggs (or egg alternative), agave, Earth Balance (or oil), vanilla, orange zest and juice.   
• Pour the liquid into the bowl containing the dry ingredients and mix together. Mix in the cranberries.
  
• Grease a muffin pan (use the wrapper from the butter) and pour the mixture evenly into the cups.
• Bake for 18-20 minutes.  Remove from the pan once cool.

~This recipe is modified from the Blueberry Muffin Recipe posted earlier~

Dinner in 10 MInutes

Serves 2-4
Ingredients:

1. 1 box whole grain Near East Roasted Garlic and Olive Oil Couscous
2. 1-2 Tbs oil olive
3. 1/2 can tomatoes, drained
4. 1 small can sliced olives, drained
5. 2-3 kale leaves chopped
6. 1 bunch brocolini
7. Salt & Pepper

 Directions:

• Bring water to a boil in a steamer basket.  
• In another sauce pan, bring water to a boil following the directions on the couscous box.
• Add the chopped kale to the couscous water and prepare couscous as directed.
• Steam brocolini for 3-5 minutes in the steamer basket, or until bright green and slightly tender.
• Once couscous has cooked, about five minutes, add the can of olives and tomatoes.
• Sprinkle with Parmesan cheese.

~Almost as fast as a microwave dinner~

Cacao Covered Strawberries

Ingredients:

1. 1 cup Earth Balance (you could also use coconut oil if desired)
2. 1/2 cup Raw Cacao
3. Strawberries

Directions:

• Using a double broiler, or a glass bowl on top of a sauce pan filled with a little water,  heat butter until melted (over low to medium heat).
• Mix in Raw Cacao powder, reduce heat to very low.
• Wash strawberries and dip into the chocolate mix.  Set onto a plate or baking sheet.  Let chill for 30 minutes to an hour.

~Antioxidant Dessert~

Farm Fresh Frittata

  

Serves 4

Ingredients:

1. 6 eggs (my eggs came from my friend Alicia's chickens....yumo)
2. 1/4 cup milk
3. 1 small zucchini
4. Half a bunch of asparagus
5. 2 green onions
6. 2 medium red potatoes
7. 2-3 kale leaves
8. Shredded cheddar cheese
9. 2 Tbs olive oil
10. Salt & Pepper
11. Italian seasonings

Directions:

• Preheat oven to 400.
• Heat olive oil in a skillet over medium/high heat (I highly recommend a cast iron skillet because it can go directly from the stove into the oven).  Chop the potato and add into the skillet.  Cook for about 5-7 minutes until the potato starts to slightly brown.  Add Italian seasonings and salt & pepper.  
• While the potatoes are cooking, chop the asparagus, zucchini, green onions and kale.  Add all veggies except the kale to the skillet.  Cook for 3 minutes and then add kale.  Cook for another couple of minutes, just until the kale wilts.
• In a mixing bowl crack 6 eggs and add the milk.  Using a whisk, mix this together like you would when making scrabbled eggs.
• Pour over the veggies in the skillet and top with shredded cheddar cheese.
• Place the skillet into the oven and bake for 15-20 minutes.  Now, turn your oven to broil and cook for another 5 minutes.  I like my frittata nicely browned with the cheese crusted.  Once the top has browned and the cheese is bubbling the frittata is finished.
• Remove from oven and serve.

Jamie Oliver's TED Award Speech

This is a great speech about the state of America's health and the health of our children.  Jamie Oliver is the Naked Chef from the Food Network (run time is about 21 minutes).