Archive for the ‘Recipes’ Category

Recipes (4b) Butternut Squash Soup/ Broiled Polenta with Marinara/ Veggie Chili/ Fennel Salad/ Minestrone Soup

Saturday, April 10th, 2010

Butternut Squash soup

Boil peeled and cubed butternut squash in organic Chicken Broth. When soft and mushy blend squash and broth in a blender until smooth. Put mixture back on the stove top and add coconut milk until creamy. Add sea salt, pepper, and cayenne pepper to taste.

Brown Rice Sushi

(I hear it is easy, though it is not “my thing”) In nori sheet roll rice, seared ahi, avocado, sesame seeds.

Broiled Polenta with Marinara Sauce

Saute garlic in EVOO. Add chicken broth and tomato puree. (optional sprig of rosemary) Leftover polenta works great for this. Cut polenta into slices. Broil to warm.

Veggie Chili

Sauté garlic in EVOO. Add organic tomato puree and chicken broth. Use all leftover veggies, add any others like green beans, sweet potato, zucchini. Add corn and black beans. Season with cumin, chili powder, salt, and pepper. Serve over quinoa or cornbread.

Fennel Salad

1-2 bulbs Fennel chopped, slivered almonds or pecans, green onion, fresh cranberries, EVOO, lemon, salt, and pepper

Minestrone Soup

Stewed Tomatoes
Zucchini & yellow Squash
Hominy
Beans (optional)

Recipes (4a) – Polenta with Egg/ Quinoa Salad with Mixed Greens/ Shrimp Scampi/ Jicama Salad/ Shrimp Louis Salad

Friday, April 9th, 2010

Polenta with egg

Boil 1 cup polenta with 3 cups water or broth. Stir often. When thick add 1 egg. Stir.

Quinoa Salad over Mixed Greens

Cook 1 cup Quinoa to 2 cups organic chicken broth (bring to boil, simmer 20 mins) Cool. Add EVOO, sea salt, cracked pepper to taste Add diced green apple, chopped tomato

Shrimp Scampi

Add garlic to EVOO in frying pan. When garlic is cooked add thawed, precooked shrimp to warm. Just before serving squeeze juice from one lemon into it. Add fresh, chopped parsley.

Jicama Salad

1 Large Jicama Root, julienned (long thin slices)
1 Red Bell Pepper, Julienned
1/2 Red Onion, diced
Napa Cabbage cut into thin strips
Fresh Cilantro, chopped
Juice of 1 Lime
Sea Salt to taste

If you like a little bite you can add some jalapeno or Serrano peppers which are diced.

Shrimp Louis Salad

Lettuce, shrimp, avocado, boiled egg, tomato, olives, green apple, onion, lemon, EVOO

Recipes (3b) – Fried Rice/ Firecracker Shrimp / Mexican Salad

Wednesday, April 7th, 2010

Fried Rice

Saute spinach, mushrooms, onions, broccoli, and carrots. Add 1/2 c. cooked brown rice. Scramble one egg into side of frying pan. Add pine nuts.

Turkey Burgers

Season 1/4 pound of lean turkey meat with salt and pepper (can add chili flakes for a “kick”). Mold into patties and cook in frying pan about 5 minutes on each side. Meanwhile, saute sliced mushrooms.
Place 2 large ice berg lettuce leaves on plate. Layer patty, mushrooms, sliced red onion, avocado, and tomatoes. Wrap with lettuce and enjoy.

Firecracker Shrimp

Serves 6. This shrimp is spicy and vibrantly flavored with a fiery almond pesto made from cilantro, jalapenos and scallions. It’s a quick flash in the pan before you’re ready to enjoy this delicious dish. Ingredients 1 bunch cilantro, stems removed 1/3 cup sliced or whole almonds 3 tablespoons olive oil 2 teaspoons ground cumin 6 green onions, roughly chopped 3 cloves garlic 2 jalapeno peppers, seeded and halved 2 pounds medium to large shrimp, peeled and deveined 2 tablespoons lemon juice Salt to taste 1 small avocado, thinly sliced 6 cherry or grape tomatoes, halved

Set aside 6 sprigs of cilantro for garnish. Put remaining cilantro, almonds, 2 tablespoons of the oil, cumin, green onions, garlic, jalapenos, and 1/4 cup water in the bowl of a food processor or blender and puree until a smooth paste forms, about 1 minute.

Arrange shrimp in a wide, shallow dish and spread cilantro paste over them. Cover dish with plastic wrap and refrigerate for at least 1 hour.

Heat remaining 1 tablespoon oil in a large skillet over medium high heat. Add shrimp and cook, stirring constantly, until pink and cooked through, about 4 minutes. Add lemon juice and salt, and stir a few more times to scrape up any browned bits.

Transfer shrimp to a platter and garnish with reserved

Mexican Salad

Romaine lettuce, tomato, green onion, olives, avocado, corn, kidney beans, (jalapeno), EVOO cilantro, avocados, and tomatoes.

Recipes (3a) – Chicken Vegetable Brown Rice Soup/Coconut Chicken Fish Shrimp or Scallops

Tuesday, April 6th, 2010

Chicken Vegetable Brown Rice Soup

Can or cooked organic chicken Organic Chicken broth (fresh, canned or bouillon cubes). Add brown rice (cook until soft). Fresh Vegetables (carrots, onions, green beans, etc) Cook until Brown Rice is soft.

Coconut Chicken, Fish, Shrimp, or Scallops

1 Tbsp of sesame oil 3 cloves of garlic, chopped into small pieces 1 shallot, chopped into small pieces 1/2 medium white onion, chopped into small pieces (Note: You can buy these 3 already chopped together at Trader Joe’s if you don’t have time to prepare)
2 boneless organic, free range chicken breasts OR Wild fish filets OR Wild shrimp OR Scallops 2 large bunches of organic broccoli Organic coconut milk Sea Salt
In skillet, on medium heat, put in sesame oil and let heat up and then add garlic, shallot and white onion pieces. Cook until onions start to caramelize. Take out of skillet and set aside. Place protein into skillet you used to cook initially and if they are thick, filet them (cut them open and spread out), sprinkle sea salt lightly over them and cook on medium heat.
Add 1/4 can of organic coconut milk and to let protein cook and turn frequently. When starts to cook through, place another 1/4 can of organic coconut milk over the top of cooking chicken.
Put the garlic, shallot, onion mixture on the top of the chicken and let cook the milk cook down until it is absorbed into the meat. Keep turning frequently until chicken is no longer pink and reduce to lower temperature while you are preparing rice/quinoa and broccoli. Fish, shrimp and scallops are generally faster cooking.
Steam broccoli until done. Serve chicken and broccoli with a 1/2 cup of brown rice or quinoa. For extra flavor you can add a small amount of Bragg’s to the rice or quinoa.

Recipes (2) – Stir-Fry Vegetables and Chicken or Shrimp/ Garbanzo Bean Salad/ Butternut Squash Soup

Sunday, April 4th, 2010

Stir Fry Vegetables and Chicken(or shrimp/steak)

Use chicken, shrimp, filet (lean steak)
Small amount of olive oil
Stir Fry FRESH vegetables (mushrooms, bell peppers, broccoli, squash, and bean sprouts)
Use Tamari instead of Soy Sauce (Or Gluten Free Soy Sauce)

Garbanzo Bean Salad

Mix drained cooked garbanzos, veggies, EVOO, lemon, salt, and pepper

Butternut Squash soup

Boil peeled and cubed butternut squash in organic Chicken Broth. When soft and mushy blend squash and broth in a blender until smooth. Put mixture back on the stove top and add coconut milk until creamy. Add sea salt, pepper, and cayenne pepper to taste.

Recipes (1C) – Moroccan Eggplant Curry/ Marinara with Beef and Brown Rice Pasta/ Dill Salmon with Stir-Fry/ Falafel Salad

Friday, April 2nd, 2010

Moroccan Eggplant Curry

2 Medium to large eggplants, cubed
1 onion, chopped
3 carrots chopped into bite-sized chunks
3 celery stalks, chopped

Sauté for a few minutes until almost tender and then add:

2 cloves garlic, minced
1 Tbsp fresh ginger, minced
1 small zucchini chopped into bite-sized cubes
1/2  tsp paprika
1 tsp cumin
1 Tbsp fresh or freeze-dried oregano (or 1 tsp dried)
1/8 tsp ground turmeric
3/4 tsp cinnamon

Sauté until the zucchini softens slightly, then add:

1-19 ounce can of diced tomatoes with the juice
1 C canned chickpeas with the juice

Let cook until bubbly and then pour into a baking dish. Cover and bake in a 350 degree ocen for about 45 minutes. Stir occasionally. Once you put the curry in the oven, start a pot of brown rice, using 2 C Gluten Free chicken or vegetable broth, 1/4 (heaping) tsp of all spice. Once boiling, add 1 C brown rice, turn heat down to low and cover. Cook at low for 40 minutes or however long directed by the rice packaging. Serve the curry over a pile of brown rice.

Marinara Meat Sauce with Brown Rice Pasta

EVOO
1 green bell pepper
chopped 1 yellow onion, chopped
1 pound of organic grass fed ground beef
1 jar marinara sauce
Brown Rice Pasta

Put a large pot of water on to boil. Heat some EVOO in a deep dish skillet, add onion and bell pepper, saute until soft. Add ground beef and brown. Add marinara sauce. Heat through and allow to simmer. Once water comes to a rolling boil, add pasta and cook according to package directions. Drain pasta and toss with sauce. Serve with a baby greens salad.

Dill Salmon with Stir Fried Veggies and Brown Rice

Put the frozen package of salmon in the fridge the morning you want to cook it and it will defrost safely. When you are ready to cook, season the fillets with a little bit of dill and fresh lemon or lime. Using a well seasoned pan that won’t stick is helpful. Heat up some olive oil, then put the salmon fillets in “upside down” (purchasing the salmon with the skin on is easier to cook), cover the pan and cook for about 5 minute, then flip the salmon and cook for another 5 minutes, on medium to high heat. This is wonderful with some stir-fried vegetables and brown rice.

Falafel Salad

3 C well cooked chickpeas (2-15 ounce cans will equal 3 cups) well drained
1/2 tsp salt
1/4 tsp cayenne pepper
1 tsp dry parsley
1/2 tsp garlic powder
2 medium eggs
1/4 C rice flour

Drain the chickpeas and place them in a large bowl. Use a potato masher to mask the beans the same way you would mash potatoes. They taste best if they aren’t too smooth, so be sure to leave then a little chunky. Add the salt, cayenne pepper, parsley, garlic powder, and eggs. Mix everything together until you have a sticky mass. Add the rice flour and mix again.

Generously oil a cookie sheet. Using about 2 tablespoons per falafel, shape mixture into small patties. Arrange the patties on the well oiled cookie sheet. Flip each patty over so that it is lightly coated with oil on each side. Bake at 450 degrees for about 20 minutes. Check them after 15 minutes, but they will probably need about 5 minutes more.
Serve falafels over a baby greens with cucumber, cherry tomatoes, and some fresh dill. Toss with EVOO & lemon juice, season with salt and pepper.

April 1st – No Foolin’ (and shake recipes)

Thursday, April 1st, 2010

I have been following the general 4-week program for detoxification and healthy living for a week now.

I exercised five days this week… not the full 7 I had hoped, but “life” happens. I did my best and I know the goal is not “perfection”. One day I worked strenuously in the yard for 6 hours. (That has to have counted extra.) I feel great and (no foolin’) I have lost 4 pounds. :) I am thrilled!

I found that I prefer to drink an Arbonne vanilla protein shake for breakfast each day. It is simply the easiest thing for me as I am trying to get my morning started.

Arbonne’s Go Easy! Protein Shakes helps me to feel satisfied for longer periods of time with increased energy, thanks to more than 20 essential vitamins and minerals, the exclusive Protein Matrix and INNER G-Plex Proprietary Blends, as well as flaxseed for heart health. They are wheat-free, Gluten-Free, dairy-free, soy-free, and do not contain whey. In each 2 scoop serving you will find 20 grams of sweet pea, cranberry, and rice protein ideal for health, especially when eliminating allergenic food sources. Drinking meals is easier on digestion and allows our body to have energy for detoxification.

Arbonne’s Go Anywhere! Fiber Booster is a blend of soluble fibers from fruits and grains that provide 12 grams of high quality fiber, giving you nearly half of what’s recommended daily. It contains no saturated or trans fats. This non-gritty, flavorless, odorless powder can be mixed with liquid or food.

The basic shake recipe is as follows:

  • 2 scoops Arbonne Figure 8 Protein shake (chocolate, vanilla, or a combination of both)
  • 1/2 to 1 scoop Arbonne Figure 8 Fiber Booster
  • 1 C Liquid – your choice of water, rice milk, or unsweetened almond milk
  • 1 serving of healthy fat – 1 tsp almond, flax, or coconut oil OR 1/4 C coconut milk or coconut water OR 1 Tbsp ground flax OR 1 Tbsp nuts (not peanuts) OR 1/4 avocado.
  • Ice – optional

Helpful hints for making shakes:

  • Blend in a strong blender. The Magic Bullet works great.
  • Freeze fresh fruit to add in the future
  • Add fresh spinach to shakes, you won’t even taste it
  • Adding chopped ice to any shake will turn it into a smoothie

Some shake recipe variations:

  • My personal favorite – instead of ice, I simply toss in 1/2 a frozen banana (these can be bought when the cost is low, peeled, cut in half, and frozen, stored in a zip lock freezer bag). This high GI fruit does add calories.
  • Chocolate Berry Shake – add 1/4 C strawberries or cherries to the basic chocolate protein/fiber shake
  • Chocolate/Vanilla Chai shake – use 1 scoop of each vanilla and chocolate protein shake, almond milk, pumpkin pie spice.
  • Pumpkin Pie Shake – 2 scoops Arbonne vanilla protein shake and 1 scoop fiber shake, 4 ounces pumpkin puree, 1 C almond milk, pumpkin pie spice, stevia, 1 Tbsp pecans

Be creative. Create your own shake recipe… and feel free to share!

On to week 2.

End note – You can order these and other Arbonne products through your Arbonne Independent Consultant or online at my Health At Last website.

Recipes (1b) – Huevos Rancheros/Chicken Brown Rice Soup/Cooked Brown Rice Cereal/Turkey Chili

Wednesday, March 31st, 2010

Huevos Rancheros

Fry or scramble 2 eggs serve over a bed of warmed pinto beans, top with Gluten Free salsa and avocado

Chicken and Brown Rice Soup (homemade stock)

1. Trim the meat off leftover roasted chicken and set aside in a bowl (reserve half for soup and the other half for salad).
2. Place all bones, skin and “inedible” chicken parts from both chickens in a big pot.
3. Remove saved pan drippings from the refrigerator, all the fat will have floated to the top. Scrap off with a spoon, either discard or you can save in the freezer to use for savory pie crusts at another time. Place the remaining pan drippings in the pot, they will be very gelatinous, this is normal.
4. Add one large chopped onion, 2 chopped celery sticks, 2 chopped carrots, one bay leaf and about 6 black peppercorns. Cover contents of pot with water, bring to a boil and then turn down to a simmer. Allow to simmer all day or at least several hours.
5. Drain off bones, ect. You are left with a delicious, nutritious broth. Salt to taste, add carrots, celery, the leftover chicken and brown rice. Boil until veggies and rice are cooked. You can also use this broth as a base for a butternut squash soup.

Cooked Brown Rice Cereal

Boil water as directed on rice cereal box. Add rice and frozen blueberries. Cover and simmer for a couple minutes. Turn off heat source and continue to steam for 5 minutes. Blend almond milk with 1 scoop of Arbonne’s Vanilla Protein Shake and 1 scoop of Arbonne’s Fiber Booster in the blender. Mix blended protein and fiber booster in the rice cereal. Serve warm.

Turkey Chili

1 1/2 teaspoon EVOO
1 LB ground turkey
1 onion, chopped
2 cups water
1 (28 ounce) can canned crushed tomatoes
1 (16 ounce) can canned kidney beans – drained, rinsed, mashed
1 Tbsp garlic, minced
2 Tbsp chili powder
1/2 tsp paprika
1/2 tsp dried oregano
1/2 tsp ground cayenne pepper
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp ground black pepper

Heat the oil in a large pot over medium heat. Place turkey in the pot and cook until evenly brown. Stir in onion, cook until tender. Pour water into the pot. Mix in tomatoes, kidney beans, and garlic. Add seasonings. Bring to a boil. Reduce heat to low, cover , and simmer for 30 minutes. Top with slices of avocado.

Recipes (1a) – Omelet/Pinto Beans/Split Pea Soup/Roasted Chicken/Pecan Apple Chicken Salad/ Chicken and Brown Rice Soup

Tuesday, March 30th, 2010

3-egg omelet with beans, bell peppers and onions

Crack three eggs into a bowl, beat well. In a skillet, sauté onion and bell peppers until soft and fragrant. Add a scoop of your pre-made pinto beans and heat through. In a non-stick skillet, heat through some EVOO. Add beaten eggs. Allow eggs to cook on the bottom and around the sides. Add bean, pepper and onion mixture to one side of the eggs and then fold over the other side on top. Allow to cook for 1 minute more. Optional – add Gluten Free salsa.

Pinto Beans

Soak beans overnight in water. Rinse beans, cover with water and cook for several hours until soft. (Alternatively, you can pressure cook for 11 minutes.) Drain off excess water, add some oregano, salt, pepper and olive oil. Refrigerate in an easily accessible container.

Split Pea Soup

In a big pot combine 1 cup washed split peas, grated carrot and potato, chopped celery and onion, and water (can use Gluten Free chicken broth) to cover plus an inch, and salt. Bring to a boil. Simmer until peas are soft and soup is thick.

Roasted Chicken

Place organic chicken in large baking dish, breast side up. Make sure to remove organs. Stuff inner cavity with celery and carrots. Drizzle the outside with olive oil. Season with salt and pepper. bake at 325 degrees for 3 hours.
Pan drippings can be stored in the refrigerator in a covered, glass bowl.
Serve slices of chicken breast with your favorite sides.
Cover leftover chickens with foil and refrigerate.

Baby Greens, Pecans, Apple and Chicken Salad

Top a bed of baby greens with chopped pecans, apples and some leftover roasted chicken. Toss with EVOO & lemon juice, season with salt and pepper.

Super Simple Delicious Chicken and Brown Rice Soup

1 hot cooked chicken (roasted chicken pre-cooked at any grocery store!)
1 box gluten free chicken broth (get 2 if you want to make a large pot)
Frozen/canned peas, carrots, and corn (you can substitute for your favorite veggies)
Brown Rice Spices/Salt/Pepper to taste (garlic sea salt, thyme, pepper).
Fresh rosemary, if available.
All the quantities just depend on how chunky you want it and if you want leftovers. Just shred the chicken and put everything into a pot and warm.