I've been busy!!

So busy in fact that I haven't had time to post all my awesome new recipes!!  I was a cooking fiend on Sunday (prepping for the week of course!!) Below are all the recipes I've made the last couple of days.  I'll say that I'm still enjoying this challenge! I feel great and I don't really miss any of the junk that i relied on so heavily before!!

Mediterranean Garbanzo Salad:
(Whole Foods Recipe)

Serves 1

This quick and easy meal is a testament to the satisfaction of a good main course salad and is just one example of how to include healthy, protein-packed beans in a warm-weather menu. It's simple to double this recipe for two, or increase further to serve even more. Maybe it will become the summer potluck dish you're famous for! Serve with pita chips or warm pita bread on the side.

Ingredients

5 cherry or grape tomatoes, halved
1 small zucchini or yellow squash, halved lengthwise and thinly sliced
1/2 (15-ounce) can garbanzo beans, rinsed and drained
4 pitted black olives, such as Kalamata, halved
2 tablespoons roughly chopped parsley
1 tablespoon prepared balsamic vinaigrette or Italian dressing
1 tablespoon lemon juice
Ground black pepper to taste
2 or 3 lettuce leaves, torn into large bite-size pieces

Method

Toss together all ingredients, except lettuce, in a large bowl. Arrange lettuce on a dinner plate and top with bean mixture.

Nutrition

Per serving (about 18oz/504g-wt.): 320 calories (110 from fat), 13g total fat, 1.5g saturated fat, 0mg cholesterol, 540mg sodium, 43g total carbohydrate (12g dietary fiber, 8g sugar), 15g protein

- this was a perfect one for a Sunday picnic at Ponzi Winery.  Complete with a fresh baked baguette from a local bakery, local gorgonzola cheese and fresh fruit!!  YUM!!!

BeDevilled Eggs-

This is from my Moosewood Cookbook

6 large eggs, hardboiled

2 tbl mayonnaise (I used low fat)

1/4 tsp freshly grated lemon peel

2 tsp fresh lemon juice

2 tbl minced fresh basil

pinch of salt & fresh ground pepper

Peel the eggs.  Slice each egg in half lenghwise.  Gently scoop the yolks into a small bowl and mash them with a fork.  Add the mayonnaizse, grated lemon peel, lemon juice, basil, salt and pepper and mix until creamy.  

Mound the whites with the yolk filling. Arrange on a platter and serve.

THESE ARE YUMMY- really light and fresh! Perfect for summer!

Cilantro Almond Pesto:

from my Moosewood Cookbook

1/2 c. toasted whole almonds (I used untoasted slices and it was still good)

1 1/2 c loosely packed cilantro leaves

1 large garlic clove, minced or pressed (I just threw it in the blender whole)

1/2 c crumbled firm tofu (I used Wildwood Organic extra protein/extra firm)

3 tbl fresh lime juice

2 tbl olive oil

1/2 tsp salt

1 small fresh green chile (I didn't have one so I used a dash of cayenne)

Throw it in the blender or food processor and puree until fairly smooth.  The pesto will keep in a covered container in the refrigerator for 3 to 4 days.

I used it for a dip and it was yummy.  My co-worker used it as a salad dressing and it was equally good.  The book made this note about it: "This pesto is extremely versatile.  Besides its role in griling, it's a wonderful flavor booster for bean dishes, soups, dressings, salsas, burritos, enchilidas, or as a simple spread for tortillas or crackers"  Have fun experimenting!!

Blue Cheese Potato Salad

from my Moosewood cookbook

This is a favorite recipe of mine and I've used blue cheese, feta and chevre in the recipe and it still comes out yummy!

6 c bite sized cubed red-skinned potatoes (2 lbs)

1 tsp salt

1 c diced celery

1/2 to 1 c finely chopped red onions, scallions or chives

1/4 c chopped fresh parsley

1/4 c red wine vinager

3 tbl olive oil

1/2 tsp ground black pepper

1 c crumbled blue cheese

Place potatoes in a large saucepan with water to cover.  Add the salt, cover and bring to a boil; then reduce the heat to low and simmer until just tender, about 10 minutes.  Drain well.

In a large mixing bowl, combine the hot potatoes, celery, red onions, and parsley.  Stir in the vinegar, oil and pepper and allow to cool to room temperature.  Gently toss in the blue cheese.  Add salt to taste.  Serve immediately or chill for at least 20 minutes and serve cold.

Finally a couple of smoothies both from Whole Foods recipe.  The green one is especially good and my new breakfast!  I'm planning to try it tomorrow with yogurt instead of milk.  I'll let you know how it turns out!!!

Mixed Fruit Smoothie:

Serves 2

Use any favorite fruits such as peaches, raspberries or bananas to make this creamy smoothie.

Ingredients

1/2 cup pure apple or berry juice
1/2 cup unsweetened almondmilk
1/2 cup fresh or frozen (not thawed) blueberries
1/2 cup fresh or frozen (not thawed) strawberries
3 ice cubes (only if using fresh fruit)

Method

Put all ingredients in a blender and puree until smooth. Pour into glasses and serve.

Nutrition

Per serving (about 8oz/226g-wt.): 70 calories (10 from fat), 1g total fat, 0g saturated fat, 0mg cholesterol, 55mg sodium, 16g total carbohydrate (2g dietary fiber, 13g sugar), 1g protein

Get Your Greens Smoothie

(I did half this recipe for my breakfast and used lowfat milk instead of rice/hemp etc)

Serves 2

Who knew it could be so easy and delicious to incorporate greens into your morning routine?

Ingredients

1 1/2 cups unsweetened almondmilk, soymilk, ricemilk or hempmilk
1 1/2 cups packed baby spinach
1 1/2 cups frozen cherries or berries

Method

Combine all ingredients in a blender and puree until smooth. Pour into glasses and serve.

Nutrition

Per serving (about 10oz/293g-wt.): 110 calories (20 from fat), 2.5g total fat, 0g saturated fat, 0mg cholesterol, 160mg sodium, 20g total carbohydrate (4g dietary fiber, 14g sugar), 3g protein