Kale Chips

This is delicious recipie from Oh She Glows: Read more: http://ohsheglows.com/2014/03/12/6-tips-for-flawless-kale-chips-all-dressed-kale-chips-recipe/#ixzz45SDpRCbJ  We can down a whole head of kale with no problem.

Ingredients:
PER BAKING SHEET:

• approx. 1/2 bunch kale leaves

• 1/2 tablespoon extra virgin olive oil or melted coconut oil

• 1.5 tablespoons nutritional yeast

• 1 teaspoon garlic powder

• 3/4 teaspoon chili powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon fine grain sea salt or pink Himalayan sea salt

• 1/8 teaspoon cayenne pepper (optional, but do it)

Directions:

1. Preheat oven to 300F. Line a large rimmed baking sheet with parchment paper.

1. Remove leaves from the stems of the kale and roughly tear it up into large pieces. Compost the stems (or freeze for smoothies). Wash and spin the leaves until thoroughly dry.

1. Add kale leaves into a large bowl. Massage in the oil until all the nooks and crannies are coated in oil. Now sprinkle on the spices/seasonings and toss to combine.

1. Spread out the kale onto the prepared baking sheet into a single layer, being sure not to overcrowd the kale.

1. Bake for 10 minutes, rotate the pan, and bake for another 12-15 minutes more until the kale begins to firm up. The kale will look shrunken, but this is normal. I bake for 25 mins. total in my oven.

1. Cool the kale on the sheet for 3 minutes before digging in! This really makes all the difference! Enjoy immediately as they lose their crispiness with time.

1. Repeat this process for the other half of the bunch.

Chia Pudding

I know it seems a little weird, but it is surprisingly tasty and a really healthy way to satisfy a sweet tooth.  We love this for an evening sweet snack (not even just "it's pretty good for how healthy it is" - it's seriously really really good).

1/4 cup chia seeds
1 cup coconut milk
2 T agave nectar
vanilla to taste (about 1/2 tsp)
{fresh raspberries}

Mix all ingredients together very well.  Refrigerate for at least 2-3 hours, or overnight.  It should end up with a thick texture, a lot like tapioca pudding.  This will make 2-3 servings.

We think it is absolutely best served with a big handful of fresh raspberries.

Variations:
You can change pretty much any part of this you want (except the chia) - almond milk instead of coconut milk, honey or stevia instead of agave nectar, cocoa powder or pureed fruit instead of vanilla.

Vegetable Tian

This is hands down one of my favorite cooked vegetable recipes. I had small potatoes and small roma tomatoes, so I ended up using two of those to make everything else come out even.

Ingredients:

1 Tbsp. olive oil
1 medium yellow onion
1 tsp. (2 cloves) minced garlic
1 medium zucchini
1 medium yellow squash
1 medium potato
1 medium tomato
1 tsp. dried thyme
to taste salt & pepper
1 cup shredded Italian cheese

Directions:

STEP 1: Preheat the oven to 180 (400 degrees f) Finely dice the onion and mince the garlic. Thinly slice remaining vegetables.  This step is really easy if you have a mandolin slicer, and it made me fall in love with mine all over again.  I'm not sure I'd like the recipe as much without it, because that's a LOT of thin slicing...

STEP 2: Sauté onion and garlic in a skillet with olive oil until softened (about five minutes).

STEP 3: Spray the inside of an 8x8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.

STEP 4: Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown

Pina Colada with a Side of Green Smoothie

I have been experimenting with green smoothies for breakfast lately, and have learned a lot of things.

1. They can be really tasty - most of the time adding a serving of veggies doesn't affect the flavor or texture of the smoothie (at least not in a bad way).  It's also the only way I can get vegetables into a certain picky 2-year-old I know.
2. No matter what the recipes say, and no matter what ugly color your smoothie ends up without it, under no circumstances should you put a beet in your smoothie.  They taste like dirt, and they make your whole smoothie taste like dirt.
3. When in doubt, keep blending. It's hard to get into the "smoothie" mode if you are chewing up little bits of spinach with every... sip?
4. I'm not into the protein powder thing - it's weird and I'm not a fan of the texture.  We really like chia seeds around here, though - a natural complete protein that also serves as a thickener.  So I usually throw in a half tablespoon of those.
5. Other than that, they tend to be pretty forgiving.  Put enough fruits and juice/yogurt in and they end up alright - I usually use carrots, broccoli, or spinach.

This is the best recipe for a green smoothie I have found so far -- I really do enjoy it.  Serves two.

½ cup coconut milk
1 cup coconut water, filtered water, or fruit juice
2 handfuls spinach
2 kale leaves
1 cup mango
1 cup pineapple (I use frozen mango and pineapple chunks)
½ orange , peeled
1 banana

I don't always have all those ingredients on hand, so I have tried a bunch of substitutions.  The original version is still best, but the others have all been good, too.  In spite of my vocal distaste for kale, it actually doesn't affect the flavor of this much.  However, if you don't have a high-powered blender, the kale can leave little stringy things in your smoothie, so I usually substitute in some broccoli.  I have also put in an apple instead of a banana, or strawberries (tops on, as long as they aren't starting to wilt) if I don't have an orange.   

Cholent

Cholent is a Jewish beef stew that's typically served on Sabbath. It is great because it is loaded with fresh vegetables and it has a really different flavor than you would taste elsewhere. It is also a good way to use some strips of TVP is you happen to have a large bag of them. I will own that the ingredients are a little harder to come by, but it is worth it. From the Veganomicon.
2 tablespoons olive oil
1 large onion, cut into medium-size dice
3 cloves garlic, minced
½ teaspoon tarragon
1 teaspoon caraway seeds
1 teaspoon salt
Several pinches of freshly ground black pepper
½ cup red cooking wine, water, or vegetable broth
2 bay leaves
½ cup French lentils, rinsed (Whole Foods has them in the bulk section)
1 cup peeled, sliced carrorts (about ½ inch thick)
4 medium-sized potatoes (about 1 ¼ pounds), peeled and cut into ¾ inch chunks)
1 (15 ounce can) tomato sauce
3 cups water
1 cup TVP chunks ( not granules or crumbles, if you use Mom’s TVP chunks, you may want to cut them a little)
1 cup frozen or canned and drained lima beans or green peas
1 (15 ounce) can kidney beans, drained and rinsed

Preheat a large soup pot over medium heat. Sauté the onions in the oil until translucent, 5 to 7 minutes. Add the garlic, tarragon, caraway seeds, salt, and pepper. Sauté until the garlic is fragrant, about a minute more.
Deglaze the pot with the red wine. Add the bay leaves, lentil, carrots, potatoes, tomato sauce, water, and TVP chunks. Mix together. Cover and simmer for about 30 minutes, until the potatoes and carrot are tender.
Add the lima and kidney beans and cook until heated through.

Grilled Pineapple

1/2 cup fresh lime juice
1/2 cup light brown sugar, packed
1 pineapple, trimmed and cut into 1.2-inch thick slices

In a ziplock bag, combine lime juice and brown sugar. Mix well. Add pineapple, stir to coat; cover and marinate 30 minutes or more.

Brush grill with oil. Place fruit on grill rack, and grill 2 to 3 minutes per side.

Minestrone Soup

This recipe is originally from Carrie Laudie, with a few of my own adaptations. It is full of fresh vegetables, has a great flavor, and is very filling!

Ingredients:

1 Tbsp olive oil

1 c sliced carrots

1/2 c chopped celery

1/2 c onion

5 1/4 c (low sodium) chicken broth (or vegetable broth)

1 (15 oz) can cannellini beans, rinsed and drained

1 c fresh green beans cut into 1/2 inch pieces

1/4 tsp black pepper

1 clove fresh minced garlic (optional)

1 c bow tie pasta

1 medium zuchini, quartered lengthwise and cut in 1/4 inch pieces

2 cans (14.5 oz; no salt added) diced tomatoes with basil and garlic; undrained

Instructions:

1. Saute carrots, celery and onion in oil for 5 minutes, stirring frequently.

2. In large pot add sauteed mixture, chicken broth, garlic, green beans and pepper. Bring to boil.

3. Add pasta. Lower heat and let simmer 5 minutes.

4. Add zuchini, return to boiling. Let simmer 8-10 minutes until pasta is tender.

5. Add diced tomatoes and beans, heat through.

Rustic Italian Soup

This delicious, low-fat veggie soup is a bit intense to make, but it is worth it!

1 16 oz package frozen mixed bell pepper strips
1 14.5 oz can no-salt-added diced tomatoes, undrained
1 14 - 14.5 oz can fat-free, low-sodium chicken broth
1/2 15.5 oz can no-salt added navy beans, rinsed and drained (salted beans work fine too)
3 tablespoons chopped fresh basil
2 tablespoons snipped fresh parsley
1 tablespoon balsamic vinegar
1/2 teaspoon dried oregano, crumbled
1 medium garlic clove, minced
1/8 to 1/4 teaspoon crushed red pepper flakes
1 tablespoon olive oil
1/4 teaspoon slat

In a food processor or blender, process the bell peppers, undrained tomatoes, broth, beans, basil, parsley, vinegar, oregano, garlic, and red pepper flakes until slightly chunky or smooth. Pour into a large saucepan, Bring to a boil over high heat. Reduce the heat and simmer, covered, for 20 minutes, or until the flavors are blended. Remove from the heat. Stir in the oil and salt. Ladle into soup bowls.

Hearty Lentil Soup

Delicious and easy! Who knew parsnips were edible.

2 medium onions -- chopped
2 stalks celery -- chopped
4 whole carrots -- chopped
2 whole parsnips -- peel and chop
2 cloves garlic -- minced
1 1/2 cups lentils -- rinsed and drained
1 teaspoon dried thyme
8 teaspoons vegetable bouillon cube
8 cups water


Combine all ingredients in the insert of the slow cooker. Cover, and cook on high until the lentils are soft and the vegetables are tender, about 5 hours. Add salt and pepper to taste, if desired. Add additional heated vegetable broth if the soup is too thick.

Amazing Jicama-Salsa

This is a delicious and novel take on salsa. I love it. I strongly recommend doubling the recipie. I have eaten an entire batch on my own.

1/2 cup shredded jicama
1/2 cup chopped mango
2 tablespoons lime juice
2 tablespoons fresh-squeezed orange juice
2 tablespoons chopped cilantro
1 jalapeño, seeded and finely chopped
Salt to taste
1 tablespoon olive oil

Mix ingredients in glass bowl with wooden spoon, adding oil last. Make sure oil coats everything. Let stand 2 hours in refrigerator before serving.

TVP Slow Cooker Chili

Easier Slow Cooker chili that is a great way to use TVP crumbles. Nope, it won't be like real ground beef. But, it is still tasty.


•4 cups veggie broth or filtered water
•1 1/2 cups dried TVP
•1 cup corn
•1 1/2 cups cooked beans (I used black beans, but pintos, kidney)
•2 cups diced heirloom tomatoes, diced (or 2 – 14 oz can diced tomatoes)
•2 cloves garlic, minced
•1/2 onion, minced
•2 Tb. tomato paste
•1 Tb good chili powder
•1 tsp. chipotle powder
•1 tsp. oregano
•1 Tb liquid smoke (I didn't use this one)
•1 tsp garlic Tabasco (I used normal Tabasco)
•chopped cilantro for garnish

Mix all the ingredients in your slow cooker and cook on low 6 – 9 hours. Serve topped with chopped cilantro.

Citrus BBQ Tofu

This one takes an adventurous spirit, but the marinade is absolutely delicious.

1 14-ounce package of extra-firm tofu, cut into 8 or 9 slices
juice of 2 lemons
1/4 cup orange juice
2 tablespoons maple syrup
2 tablespoons apple cider vinegar
1 tablespoon olive oil
1 1/2 teaspoon rosemary
2 garlic cloves, peeled and crushed
1 1/2 teaspoon low-sodium soy sauce
dash of black pepper
Whisk all the ingredients but the tofu in a bowl to make the marinade.

Put the tofu slices in a flat dish and pour over the marinade. Cover and refrigerate for at least 8 hours.

Turn the grill on medium heat and brush lightly with some olive oil. Grill the tofu slices, brushing with extra marinade while cooking, about 5 minutes for each side. Tastes fantastic with grilled sweet potatoes.

Chicken Noodle Soup

1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped celery
3 (14.5 ounce) cans low-sodium chicken broth
1/2 pound chopped cooked chicken breast
1 1/2 cups no yolk egg noodles
1 cup sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 tablespoon fresh parsley
fresh-ground pepper to taste

Directions
1.In a large pot, sautee chicken breast in olive oil on high heat until browned. Do not cook chicken through. Put chicken in a bowl. Cook onion and celery in pot with olive oil until just tender, 5 minutes. Pour in chicken broth and stir in chicken, noodles, carrots, basil, oregano, and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving. Add parsley just before serving.

Best Healthy Pizza Ever!

I invented this one myself, and it is amazing!

1 Whole wheat pita
3 0z Part-skim mozzarella cheese
6 to 8 green olives (the good ones from the olive bar are best - like Sicilian spiced)
1/2 cup finely shredded spinach
1 can pizza sauce

Pre-heat the oven to 350. I find that a pie tin works best, but a cookie sheet should work just fine, too. Generously cover the pita with the pizza sauce, olives, spinach, and mozzarella cheese. Cook until the cheese is melted (about 10 minutes).

For an even better pizza, use no-salt added tomato sauce seasoned with red pepper, black pepper, garlic powder, olive oil, and oregano to taste.

High fiber, high nutrients, high good fats, and reasonable calories!

Texan Hot Sauce - Adam's Version

I recieved this recipie from a true-blood Texan and modified it to be amazing!

1/2 jalepeno with seeds
1/4 t ground garlic
1 T fresh-ground black pepper
2 T fresh cilantro
3 - 15 oz cans of no-salt added diced tomatoes

Slice the jalepeno in half lengthwise and fry on the George Foreman Grill for a few minutes until seered. Thoroughly drain the tomatoes. Draining is essential for consistency. Blend all ingredents to a puree in a blender. The best flavor occurs if the salsa sits for 24 hours or is frozen. Do not eat with low-sodium tortilla chips as it will be very bland.

Low-sodium and lots of good vegitables!

Tasty Stir Fry

Ingredients
Rice
3/4 cup low-sodium chicken broth
3 tablespoons low-sodium soy sauce
1 teaspoon rice wine vinegar
1/4 teaspoon red pepper flakes
2 teaspoons cornstarch
2 tablespoons olive oil, divided
1 pound frozen Boneless Skinless Chicken, thawed and cut into strips
3 cloves garlic, minced
2 teaspoons minced peeled fresh ginger
3 cups small fresh broccoli florets (from about 1 large crown)
1 carrot, peeled and cut into thin strips

Method
Cook rice and keep warm. Meanwhile, combine broth, soy, vinegar, pepper and cornstarch in a bowl. Heat a wok or heavy skillet over high heat. When very hot, add 1 tablespoon oil. Add chicken and stir-fry until lightly browned, about 2 minutes. Remove from wok and set aside. Add remaining oil, garlic and ginger; stir-fry 30 seconds. Add broccoli and carrot; stir-fry 2 minutes. Add soy mixture and chicken, stir well, and cover. Lower heat to medium and simmer until vegetables are tender, about 3 minutes. Serve over rice.

Great, light flavor with lots of good vegitables, protein, and fiber!

Fajita Marinade

This marinade is amazing! It has a strong citrus flavor. You can stir fry with peppers and onions, but I love the flavor so much that I just cook the chicken. Tastes great with whole wheat tortillas! You can use it with tofu, but it is much better with chicken!

1/4 c Olive Oil
1/4 c Red Wine Vinegar
2 T Worcestershire
2 T Lemon Juice
2 T Lime Juice
1/2 t Black Pepper
1 T Cilantro
1 T Cumin
1 t Garlic Powder
1 t Oregano
Mix ingredients together and use to marinate beef or chicken at least 6 hours or overnight. Low sodium and lots of good olive oil.
Yield: 8 Servings

Adam's Salsa Verde

Salsa verde is a delicious, spicey salsa with a fruity taste.

6-8 Tomatillos
1/4 Jalepeno (to taste)
Cilantro (to taste)
Juice from 1/2 a lime
A few grinds of fresh ground pepper

Wash tomatillos to remove sticky film. Place all ingredients in a blender. It is usually easiest to add the tomatillos one at a time. Best served with baked scoup tortilla chips. High in trace minerals and fiber.