A Favorite Vegetable Soup

With the Weather changing and that this past week we had a our first rain of the season;  I have started to thinking about soups, stews and comfort food.   1 small white onion, diced 2 shallots, diced 2 celery stalks, diced 2 carrots, diced 1 zucchini, diced 1 clove garlic, pressed 2 green chard … Continue reading A Favorite Vegetable Soup

Curried Chicken Salad

This is made without Mayo or even processed meats.  It is so full of flavor and so creamy; No need for may here. this can be served on a bed of greens, in a wrap or on a sandwich bread or a bagel.   Ingredients: 6 tablespoons  2% plain Greek yogurt 6 tablespoons miso dijonnaise dressing 3 … Continue reading Curried Chicken Salad

Thai Coconut Chicken Wraps

Chicken tenders may be larger than strips, so slice if needed. If you can’t find Thai coconut curry hummus, buy regular hummus and add dried coconut, curry powder and garlic powder to taste. If you like, you can substitute 1 tablespoon coconut oil and 1½ tablespoons water for the coconut milk. These wraps should be … Continue reading Thai Coconut Chicken Wraps

CHICKEN PARMESAN (LOW-CARB, KETO)

1 lb boneless skinless chicken breast 1⁄3 cup almond meal or Coconut Flour 1⁄3 cup grated Parmesan cheese 1teaspoon italian seasoning 1 egg, Whisked 4 ounces mozzarella cheese 1⁄2 cup marinara sauce  of choice    Preheat oven to 350°F.  Line a baking sheet with foil.  if your Chicken Breast are bigger then the norm; Slice the chicken breasts in half  to make thinner and faster … Continue reading CHICKEN PARMESAN (LOW-CARB, KETO)

Pineapple-Spinach Smoothie

This is Delicious living. Spinach is a super food that's chock full of nutrients such as potassium, iron and calcium. The pineapple, banana and Agave syrup gives this super smoothie a tropical twist.   Ingredients:   1 cup coconut milk (from the refrigerated section, Unsweetened) 1 cup lightly packed baby spinach ½ cup plain, whole-milk … Continue reading Pineapple-Spinach Smoothie

Chopped Kale Salad with Spiced Almonds and Red Pepper (Gluten Free, Vegetarian)

Be warned: When you serve this salad, everyone will be asking you for the recipe. It hits all the right spots—salty, sweet, crunchy, cheesy and fresh! Prep tip: Use bumpy, dark green dinosaur lacinato kale, which tends to be less bitter and tough than curly-leafed kale.   Ingredients:   2 tablespoons olive oil (divided) 1 … Continue reading Chopped Kale Salad with Spiced Almonds and Red Pepper (Gluten Free, Vegetarian)

Broccoli Sprout and Arugula Salad with Blackberries, Papaya and Almonds (Vegan, Gluten Free)

A blackberry-citrus dressing complements spicy arugula and crunchy broccoli sprouts in this fun, crowd-pleasing salad dotted with fresh papaya and almonds. Ingredients:   1/4 cup fresh grapefruit juice 2 tablespoons all-fruit blackberry preserves 2 tablespoons flaxseed oil 1 tablespoon extra-virgin olive oil Salt and pepper (to taste) 4 ounces broccoli sprouts 6 cups arugula (about … Continue reading Broccoli Sprout and Arugula Salad with Blackberries, Papaya and Almonds (Vegan, Gluten Free)