Navy bean soup
3 cups dry navy beans (soak in water overnight)
1 lime (juice and/or zest)
3 cloves garlic (chopped)
3 tablespoons extra virgin olive oil
2 cups vegetable stock
⅓ cup red or yellow onion (chopped)
1 good handful cilantro (chopped)
to taste salt and pepper
Heat oil in medium pot on medium-high. Add onions and garlic and sauté for 30 seconds. Add vegetable stock, beans, lime juice and cilantro. Fill pot with water until ingredients are covered. Cook on medium-low for 1-1 1/2 hours or longer, with lid cracked until beans are soft. You may have to add water during cooking process to keep from drying out and depending on how thick you like your soup.
2 slices whole wheat bread
½ tomatoes (sliced thinly)
¼ small cucumber (sliced thinly)
¼ cup Baby Spinach
1 ounce pepper-jack cheese (sliced thinly)
1 tablespoon mayonnaise
add salt (pink Himalayan or Sea Salt)
add fresh ground pepper
add favorite veggie chips or potato chips made with red potatoes
This sandwich is good cold or toasted!
spinach and mushroom omelet
8 ounces mushrooms (sliced)
1red bell pepper (sliced into thin short strips)
2 cups baby spinach (tightly packed)
1 cup cheddar cheese (shredded)
2 tablespoons oil
1 teaspoon garlic salt
2 tablespoons butter
salt and pepper to taste
Heat 2 tablespoons of oil in a large pan over medium-high heat. Add diced onion and cook for 2 minutes. Add sliced mushrooms and cook for 3 minutes, stirring often. Season with salt and pepper to taste and add red bell pepper, cook for 1 minute. Add baby spinach and cook just until it wilts, for a bout 1 minute. Take off heat and set aside.
Melt ½ tablespoon butter in a 8 or 9 inch pan over medium-low heat. Break 2 eggs into a small bowl and add ¼ teaspoon garlic salt. Whisk well and pour into the pan. Cover with lid and cook for 1-1½ minutes, the eggs should be just barely liquidy on top. Uncover and loosen the sides of omelet with a rubber spatula. Place the spatula under the omelet about half way and flip the omelet over. Sprinkle ¼ cup of shredded cheddar cheese on one half of the omelet and top with ¼ of the mushroom mixture. Using the spatula, cover the mushrooms with the other half of the omelet. Cook for about 30 more seconds and gently slide the omelet on a plate. Repeat the process three more times to make 4 omelets.
Flourless double chocolate zucchini brownies
½ cup butter
1 ripe medium-sized banana
1 large egg
¼ cup honey
¼ cup unsweetened cocoa powder
1 teaspoon vanilla extract
½ teaspoon baking soda
1 cup zucchini (shredded and squeezed of excess liquid)
¼ cup chocolate chips
Preheat your oven to 350F (176C) and prepare an 8x8 (20x20cm) baking pan by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
Add all the ingredients except for the zucchini and chocolate chips to a high-speed blender or food processor in the order listed, and process on high until the batter becomes smooth and creamy. Stir in the shredded zucchini and chocolate chips by hand.
Pour the batter into your prepared baking pan, using a spatula to distribute it evenly. Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. Remove the brownies from the oven and let them cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for up to 5 days.
2 cups almond or coconut milk
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger (fresh may be used also)
½ teaspoon pure vanilla extract
2 teaspoons raw honey
¼ cup turmeric powder
½ cup water
¾ teaspoon black pepper
Mix all ingredients in a small saucepan and gently heat over low heat.
Whisk well to ensure you combine ingredients.
Serve warm. Enjoy!