PROSCIUTTO-WRAPPED ASPARAGUS

12 large asparagus spears, trimmed

6 slices prosciutto

2 oz. roasted almonds

preheat over to 325. Slice prosciutto in half width-wise and wrap around each asparagus spear, covering as much as possible.  Bake until asparagus is cooked and prosciutto is crispy, about 12-15 minutes.  Serve with almonds

HUMMUS 3 WAYS – from Food Network

Black bean hummus – Puree a 15 ounce can drained black beans with 1 clove garlic, 2 T. each lemon juice and tahini,and 1 t. cumin.  Add water or a little olive oil if needed .  Season with salt.  Serve with crackers and vegetables, spread on toast or use as sandwich spread or side dip with nachos.

Edamame hummus – Make above recipe but substitute 1 cup edamame (cooked and shelled) for the black beans.  Add 1 t. sesame oil and top with sesame seeds.

White bean hummus – Make above hummus recipe but substitute black beans with white cannellini beans. Add 1/2 cup chopped scallions.  Serve with pita or bread sticks.

SALSAMOLE

Mix 1/2 cup jarred salsa (mild, medium or hot) with 2 smashed avacados, 2 T. each lime juice and chopped cilantro.  Add salt to taste and serve with tortilla chips.

BARLEY SALAD

Ingredients

• 1 cup cooked barley
• 1 red bell pepper, chopped
• 1 carrot, peeled and shredded
• 1 cucumber, chopped
• 1 cup frozen edamame, thawed
• 6 green onions, chopped
• 1-2 cups shredded red cabbage
• bottled Sesame – ginger dressing
• 1/4 c. peanuts

Instructions

Mix all ingredients together.  Top and toss with dressing and peanuts just before serving.

GRILLED SHRIMP AND BARLEY SALAD

2 c. water

1 c. pearl barley

metal skewers or fish basket for the grill

2 limes

1 T. olive oil

1/4 t. cayenne pepper

1/4 t. cumin

salt

1 lb. shelled, deveined shrimp

1/2 c. chopped tomato

1 ripe mango, pitted and cut into bite size pieces

1/2 c. basil

In 1 quart saucepan, heat water and barley to boiling on high.  Reduce heat to love; cover & simmer for 35 minutes or until barley is just tender and liquid is absorbed.

Heat outdoor grill to medium.  Make dressing from juice of limes ( approx. 1/4 cup), 1 t. grated lime peel, olive oil, pepper, cumin and salt.  Toss all but 1T. of dressing with barley.  cool for 10 minutes.  In medium bowl toss shrimp with remaining dressing .  Thread onto metal skewers or lay shrimp flat onto fish basket.  place shrimp on hot grill and cook covered 4-5 minutes, turning once until cooked through.

Add shrimp, mango, tomato and basil to barley and serve.

BLENDER CAPPUCCINO

In blender, process 1/2 c. double strength coffee (chilled), 1/4 c. nonfat milk (or coconut, almond, cashew milk, soy, rice milk etc), 4 ice cubes, 1/2 T. agave, 1/8 t. vanilla extract, and a pinch of cinnamon until smooth and frothy.  Serve immediately.  Makes one serving.

Japanese Hot Pot

Ingredients:

• 4 cups water
• ¾ cup Tamari (or soy sauce for non gluten free option)
• ¾ mirin (rice cooking wine)
• 2 tablespoons sugar (I used coconut palm sugar )
• 8 ounces shirataki, udon, or other noodles of choice
• 2 cups chopped bok choy
• 2 cups chopped napa cabbage
• 2 cups stemmed and sliced shitake mushrooms
• 1 cup Chinese broccoli
• 1 cup sliced carrots
• 1 cup green onions, cut into 4 inch pieces
• 1- 14 ounce package extra firm tofu or chicken or beef sliced thinly
• a little veggie broth or neutral tasting oil to sautée veggies

note: You can change it up and add any vegetables you prefer or have on hand to clean out the fridge!

Instructions:

Rinse and soak noodles in hot water to soften, if necessary depending on the kind of noodles you chose. Shiratake simply need to be rinsed, but some udon may need to be soaked in hot water to soften before adding. Drain when done.

Wash and chop all veggies and tofu or meat.

In a large soup pot, sauté the green onions and mushrooms with a little veggie broth (or neutral tasting oil) until slightly browned. Remove and set aside to add later.

Add water, Tamari (or other), mirin, and sugar to the pot and simmer until the sugar is dissolved. Add broccoli and carrots to the pot. Simmer for a few minutes. Then add bok choy and cabbage. Simmer a few more minutes. Then turn heat to low and add mushrooms, green onions, tofu and noodles. Allow to warm for a few more minutes until everything is just cooked. Turn off heat and serve.

You can arrange the veggies and tofu into group around the outside of the pot, then add the noodles in the center for presentation, but it isn’t necessary.

By Brittany Correa

Spicy Asian Quinoa Salad!!!

*Recipe* 😊

4 cups raw shredded red cabbage
2 cups shredded carrots
2/3 cups sliced green onions
2 cups cooked quinoa
1/2 cup pine nuts (or sliced almonds)

Strawberry/Pizzelle sandwich

My daughter made herself a wonderful, low cal treat a few days ago.  It was simple and delicious.

2 Pizzelle wafers (we had vanilla flavor)

1/2 cup strawberries, washed and cut into bite size pieces

organic whipped cream

chocolate or carob chips

Lay one pizzelle on a plate and layer with the strawberries.  Add a few dollops of whipped cream and sprinkle on a few cocoa or carob chips.  Add remaining pizzelle wafer on top and enjoy!

Grilled Pizza

Prepared pizza dough from your grocery store (many varieties are available with just 3-4 legible ingredients)

Fresh mozzarella

pizza sauce

toppings of your choice

fresh basil

olive oil

pre-cooked toppings such as mushrooms, peppers, sausage, etc.

If you have never tried throwing pizza dough on the grill, you are missing out!  Heat grill to medium setting.   Bring pizza dough to room temperature, allowing the gluten to relax in the dough for easier handling.  On an oiled  cookie sheet, gently stretch dough into desire shape (round, square, rectangle).  Gently transfer oiled side of dough to grill and cook just until the edges begin to brown, about 3 minutes.  While the first side is cooking brush additional olive oil on the uncooked side of the dough.  Gently flip dough and quickly begin to apply the sauce, cheese and any precooked toppings. When the dough is cooked to your desired  level of crispness, remove from grill back onto cookie sheet.  Top with fresh basil, Cut and enjoy.

FLOURLESS PEANUT BUTTER MUG CAKE

3 Tablespoons organic peanut butter

1 Tablespoon agave

1 Egg

Whisk all ingredients into an oversized, microwave-safe mug until batter is smooth and egg is fully whisked in. Microwave for about 1 minute. Let cake cool a few minutes before eating.

American Flag Layer Dip

1 can refried beans
1 package round corn tortilla chips
2 cups cooked taco-seasoned ground turkey or beef
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup salsa
1/2 teaspoon ground cumin
4 Anaheim chilies, roasted, peeled, seeded and chopped
4 green onions, finely chopped
3 avocado, peeled and diced
2 cups grated sharp cheddar cheese
1/2 cup shredded iceberg lettuce
1/4 cup whole black beans
2 cups grated Monterey Jack cheese
1 container grape tomatoes, each tomato cut in half lengthwise

Evenly cover the bottom a 9 x 13-inch baking dish with the refried beans.

Use the round tortilla chips to make a double border of chips around the entire inside rim of the baking dish.

Top the refried beans with cooked meat.

In a medium bowl, whisk together the mayonnaise, sour cream, salsa, and cumin. Spread this mixture on top of the meat layer.

Sprinkle the chilies, green onions, and avocado over the salsa mixture layer. Then top with the shredded cheddar cheese.

Top the upper left-hand corner of the baking dish (for the star area of the flag) with shredded lettuce, sprinkle the black beans on top of the lettuce to resemble the stars.

To simulate the stripes, start at the top of the dish and make a stripe of shredded Jack cheese. Next, make a stripe of cherry tomatoes, cut side down. Then, another stripe of cheese, then tomatoes, etc. for a total of 5 cheese stripes and 4 tomato stripes or enough to reach the bottom edge of the baking dish. Serve with additional tortilla chips.

Recipe courtesy of Les Petites Gourmettes

INDEPENDENCE DAY FRUIT KABOBS

1 dozen wooden skewers

1 quart strawberries washed and sliced

1 pin blueberries washed

2-3 bananas cut into 1 inch thick slices and sprinkled with fruit fresh or lemon juice to preserve color

optional alternative to bananas would be marshmallows

Layer onto skewers according to above picture and arrange on plate to resemble American flag.

enjoy!

RED, WHITE & BLUE SALAD

3 c. field greens (or any bag salad of your choice)

1 c.  strawberries, washed and sliced

1 c. blueberries washed

8 oz. crumbled feta or goat chees

1/2 c. chopped or whole almonds

Toss all ingredients together with a salad dressing that compliments fruit and cheese, such as raspberry vinaigrette or honey poppy seed.

This is not a recipe, but with July 4th right around the corner I thought this was a neat way to arrange a meat, cheese and cracker platter.  Simple and fun!

Clean Chocolate

2 c. coconut oil (room temperature)

3 1/2 T. honey

3/4 t. vanilla

1/2 t. salt

1/2 t. cinnamon

1 c. cocoa powder

Mix wet ingredients together then blend in remaining dry ingredients.  Blend until light and fluffy.  Pour into your favorite mold or ice cube tray.  Cool in freezer until firm.  Vary recipe to your taste.  For example, you could add the extract of your choice like orange or cherry.  Add savory elements such as cayenne pepper or smoked paprika.

Low-sugar Blueberry Jam

2 cups blueberries

3/4 c. cold water

1/2 t. lemon juice

2 t. unflavored gelatin

3 T. white sugar, or coconut sugar or substitute of your choic

In a heavy saucepan over medium-high heat, combine blueberries, 1/2 c. of the water and lemon juice.  Bring to a boil, then reduce heat and simmer gently for about 7-8 minutes, stirring often.  Meanwhile soak the gelatin in the leftover 1/4 cold water.  Remover blueberries from heat and stir in gelatin and sugar.  Pour into hot, sterilized jars and seal.  Cool and store in the refrigerator.

CORN CHOWDER

4 oz. sliced bacon

2 T. olive oil

1 onion, chopped

kosher salt and pepper

1/4 t. thyme

2 cloves garlic finely chopped

1/2 lb yukon gold potatoes, cut into 1/2 in. pieces

1 16 oz. package organic, frozen corn or 6 fresh ears cooked and cut off cob

4 cups low sodium chicken broth

1 cup half and half or coconut, almond milk equivalent

fresh scallions, chopped

fresh parsley

Cook bacon in large skillet over medium-high heart until crisp.  Transfer to paper towel and break into pieces when cooled.

Add oil to pan and heat back up to medium-high heat.  Add onions, salt, pepper and thyme and cook until onions are translucent.

Add garlice and cook another minute.  Add potatoes, corn, chicken broth and half & half (or milk alternative) and bring to a boil.

Reduce heat and simmer until potatoes are tender (about 10 – 12 minutes).

Transfer half of the soup to blender or use emersion blender directly in pot to puree half of soup until smooth.  This is what gives it an extra creamy texture.  Spoon into bowls and top with bacon, scallions and parsley.

I am really enjoying avocados lately.  Mash ups have been quite trendy over the past year in baby and adult foods.

One of my favorite things to do with healthy avocados is to just take toast, bagels, crackers, tortillas, etc. and top with fresh avocado, then top with pink sea salt!  Not every recipe has to be complicated, just delicious.  Enjoy

Since it is blueberry season, I am posting another blueberry recipe today:

Gluten-free blueberry crepes w/ organic vanilla whipped cream

For crepes:

1/2 cup gluten free flour mix (such as Bob’s red mill)

1 cup water

1 egg

2 T. melted butter (or earth balance)

Mix first three ingredients together.  Place a medium size pan over medium heat and brush bottom with melted butter.  Add a few tablespoons of batter to pan and swirl around until a very thin layer coats the bottom of the pan.  Cook about one minute and flip over to cook for one minute.  Remover crepe to plate and continue crepe making until all batter is utilized.

Blueberry filling:

1 1/2 c. blueberries (fresh or frozen)

1/4 c. agave

1/2 t. vanilla extract

1 T. water

1 T. cornstarch

In a small saucepan combine all ingredients and cook over medium heat until the cornstarch has thickened and the berries are just cooked through (approx 5 minutes).

Whipped cream:

3/4 c. organic heavy whipping cream

3/4 t. vanilla extract

1 T. agave

whip all ingredients together until soft peaks form.  This can be done by hand or with a mixer.

To assemble, lay out each crepe and spoon about 1 1/2 T. blueberry filling inside.  Spread evenly on one end of the crepe and roll up (like a tortilla but without folding in the ends).  Top with the vanilla whipped cream.  Enjoy