Tempeh Zucchini Soup
1 tbsp olive oil or butter
4 garlic cloves minced
2 large onion , chopped
2 lb zucchinis diced
4 cups water
6 cubes chicken bouillon
1 cup heavy cream
1 cup milk
8oz Tempeh ( cooked and seasoned to your taste)
2 teaspoons Cayenne pepper
Heat oil in a large pot over medium high heat. Add garlic and onions, and cook for 3 – 4 minutes until they are light golden brown.
Add zucchinis, water bouillon cubes . Bring to a boil, then cover and reduce heat to medium.
Cook for 15 – 20 minutes or until zucchini is very soft.
Puree soup in blender and return back to pot
Add heavy cream and milk and simmer for 15 mins
Add Tempeh and cayenne pepper
Ladle into bowls, swirl over a touch of cream if desired, a pinch of shredded parmesan, and more pepper to taste. Serve hot or at room temperature.
Chicken Curry Stew
Chicken Curry Stew
3/4-1 lb Chicken breast 1 cup chicken broth or stock 1 large onion chopped 1 jalapeño chopped (or bell pepper) 8oz fresh mushrooms diced 2 T of basil pesto 1 13 oz can of coconut milk ~1 t ground ginger ~1 heaping T curry powder ~1 T veg oil (I used avocado oil) salt&pepper Sauté veggies in oil, pesto, pinch of curry powder, and some of the broth. Cook chicken breast (or use rotisserie), chop, and combine with sautéd veggies, seasoning, and rest of the broth. Simmer ~10-15 mins, while stirring in coconut milk. Add salt, pepper, and/or more curry to taste. Enjoy!
3oz. Raw lean sirloin cut into thin strips.
1/4 tsp. Chili Powder
Sea salt and ground black pepper to tast
Nonstick cooking spray
2 Cups shredded red cabbage
1/8 medium avocado, sliced
2 Tbsp. Balsamic vinaigrette
Season the sirloin with chili powder, salt and pepper. Set aside.
Heat a medium skillet lightly coated with cooking spray over medium high heat.
Add the sirloin and cook stirring constantly for 1 to 2 minutes or until cooked through.
Place the shredded cabbage and a serving plate top with the sirloin and avocado. Then drizzle with Balsamic vinaigrette.
Peanut Butter Squash Soup
1 1/2 teaspoons peanut oil
4 cups (1/2-inch) cubed peeled butternut squash
1 cup chopped onion
8 cloves finely diced Garlic
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
4 cups fat-free, less-sodium chicken broth
3/4 cup reduced-fat creamy peanut butter
1 small can tomato paste
1/2 teaspoon crushed red pepper
1/4 cup chopped fresh cilantro
Heat oil in a large saucepan over medium-high heat. Add squash, onion,garlic, cummin, salt, coriander, sauté til onions soften, cover 15 minutes or until squash begins to soften. Add broth, peanut butter, tomato paste, and pepper, stirring well to combine; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until the squash is tender. Sprinkle with cilantro.
Ground Turkey and Vegetable Soup
2 T butter
1 C fresh mushrooms
1 medium onion, minced
1-pound ground turkey
1T minced garlic
1t Italian Seasoning blend
1 C chopped carrots
2 stalks celery chopped
1 green pepper chopped
3 beef bouillon cubes
8 oz tomato sauce
3 C water
1. Melt butter in a large soup pot on medium heat.
2. Add the onion, mushrooms, and ground turkey. Cook, stirring often until the turkey is no longer pink and the mushrooms have released all their moisture.
3. Add the minced garlic and Italian Seasoning blend and cook a few minutes more.
4. Add the carrots, celery, and green pepper and stir well. Place the lid on the pot and let steam for 2-3 minutes.
5. Add the bouillon cubes, tomato sauce, and water and stir vigorously. Bring to a boil, then cover and reduce to a simmer.
6. Simmer for about 30 minutes, or until the smell overpowers you and you must EAT IT NOW!
7. Serve with crusty bread or buttery biscuits and a light-bodied red wine.
¼ C canola oil
½ C applesauce
½ C brown sugar
1 C milk
1T baking powder
Optional: top with a light dusting of brown sugar and a handful of slivered almonds
Lightly grease a 9”x9” baking pan.
Mix all ingredients together in a large bowl, adding the oats last.
Pour mixture into prepared pan, cover and refrigerate for at least 3 hours (overnight works well)
Uncover and place cold dish in cold oven.
Preheat oven to 350.
After the oven is preheated, bake for about 35 minutes.
Let rest for 5 minutes before cutting and enjoy warm. Serves 6.
3/4 Cup cooked quinoa
1/2 medium red bell pepper, finely chopped
4 tsp. Flaxseed
Sea salt and ground black pepper (to taste)
1 large egg white
Nonstick cooking spray
3 cups fresh baby spinach
Combine quinoa, red bell pepper, flaxseed, salt, pepper and the egg white in a medium mixing bowl. Mix well. Form the mixture into two equal balls. Then press the balls into patties.
Spray a medium pan with the cooking spray and place over medium heat.
Heat both patties for 2 minutes per side or until golden brown. Then remove from heat but keep warm.
Add the spinach to the pan and cook for approximately 2 minutes or until wilted.
Place the spinach on a plate and the patties on top and then enjoy.