Category : Recipies
Ingredients
1 lb sirloin steak (sliced into 1/2 inch strips)
1 onion (chopped)
2 cups broccoli (fresh uncooked)
1 green bell pepper (sliced into strips)
1 red bell pepper (sliced into strips)
5 gloves garlic (sliced)
1 tbsp olive oil
Preparation
In a large skillet, add the olive oil and add the garlic and steak. Once steak is nicely browned, add the rest of the ingredients cook on med to high heat and stir fry for 3-5 minutes. Remove, serve, and enjoy!
Ingredients
1 tablespoon vegetable oil
1 large onion, diced
3 cloves garlic, minced
4 large carrots, sliced
5 new potatoes, quartered
2 cups vegetable broth
2 teaspoons grated fresh ginger
1 teaspoon curry powder
salt and pepper to taste
Directions
Heat oil in a soup pot over medium heat. Add onion and garlic, and cook stirring often until onion is translucent. Add carrots and potatoes, and cook for just a few minutes to allow the carrots to sweat out some of their juices.
Pour the vegetable broth into the pot, and season with ginger, curry powder, salt and pepper. Bring to a boil, then reduce heat to low. Simmer for 15 to 20 minutes, until carrots are tender.
Puree soup in small batches using a food processor or blender, or if you have an immersion blender, it can be done in the soup pot. Reheat soup if necessary, and serve.
Ingredients
1/2 cup plain lowfat yogurt
1/4 cup fresh lime juice
1/4 cup honey
1 teaspoon grated fresh lime peel
2 cups diced peeled cantaloupe
2 cups diced peeled honeydew melon
1 cup seedless red or green grapes
1 cup fresh blueberries
2 cups diced peeled cored fresh pineapple
1 cup raspberries or blackberries
1 1/2 cups halved hulled strawberries
Directions
Whisk together yogurt, lime juice and honey in small bowl to blend; set dressing aside. Wash and clean fruits. Add fruit to a large bowl. Cover dressing and fruit separately and chill until ready to serve, up to 6 hours. Mix dressing into fruit. Let stand 15 minutes to blend flavors. Note: You can easily interchange different fruits – this dressing will also taste great with nectarines, peaches, etc.
Ingredients
1/3 cup balsamic vinegar
1 tbsp Dijon mustard
3 garlic cloves, minced
1 tsp fresh rosemary, chopped
1/4 cup extra-virgin olive oil
1 red onion
2 zucchini
2 yellow squash
12 oz asparagus, trimmed
1 roasted red bell pepper
1 1/2 cup lightly packed arugula, chopped
1 cup mixed baby greens
2 tbsp fresh parsley, chopped
Directions
In a medium bowl, whisk first 4 ingredients to make the dressing. Gradually add oil while stirring fast.
Heat barbecue or pan to medium high.
Brush onion, zucchini, yellow squash, and asparagus with 1/2 of the balsamic dressing. Grill or saute vegetables until just cooked through, turning occasionally.
Allow veggies cool slightly, then cut into small pieces and place in large bowl.
Add roasted bell pepper, arugula, and greens; toss with enough dressing to coat.
(Makes 4 Servings)
Ingredients
3 cups water
3 large carrots
1 apple – core removed
1 avocado- pit and skin removed
Fresh ginger – small piece, size of tip of finger
1 can coconut milk
1 tomato
Directions
In a food processor or high powered blender combine all the ingredients till smooth. Serve with a basil leaf garnish.
Ingredients
4 cups water
3 Tbsp hemp hearts
1 apple (core removed)
1 medium-sized carrot
1/4 lemon wedge (skin & seeds removed)
2 large kale leaves (stalks removed)
2 Tbsp maple syrup
Directions
Place all the ingredients in a high powered blender and blend on juice mode.
Ingredients
1 small onion, chopped
1 large green bell pepper, chopped
3/4 cup chopped celery
3/4 cup dry red wine or water
3 cloves garlic, finely chopped
2 cans (14.5 ounces each) diced tomatoes, undrained
1 1/2 cups water
1/4 cup tomato paste
2 Vegetable Flavor Bouillon Cubes
1 tbsp chopped fresh cilantro
1 tbsp chili powder
1/2 tsp cumin
2 cans (15 ounces each) kidney beans, rinsed
Directions
Cook onion, pepper, celery, wine and garlic in large saucepan over medium-high heat until vegetables are tender.
Add tomatoes with juice, water, tomato paste, bouillon, cilantro, chili powder and cumin; stir well.
Stir in beans. Bring to a boil; cover. Reduce heat to low; cook, stirring occasionally, for 45 minutes.
(Makes 6 Servings)
Ingredients
1/3 cup fresh basil, chopped
1/3 cup low fat mayonnaise (I use Hellmans)
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
4 – 7 inch whole wheat tortillas
1/2 pound roast beef, sliced deli style
2 tomatoes, thinly sliced
2 cups lettuce, shredded
Directions
Combine the basil, mayonnaise, mustard, salt, and pepper in a small bowl. Spread evenly on the tortillas. Top each tortilla with one fourth each of the roast beef, tomatoes, and lettuce; roll up. Cut each wrap in half on a slight diagonal.
Ingredients
1/3 cup oat bran
1/3 cup steel-cut oats
1/2 cup blueberries
1 scoop protein powder (vanilla)
1 tbsp whole flax seed
1/3 tsp cinnamon
1/2 tsp salt (if desired)
Preparation
Add oats and 3 cups of water to a large pot. Bring water to a boil, then reduce heat to a simmer and keep covered for 15 minutes. Next, add bran and flax seed. Simmer for 5 minutes and remove from heat. Add berries, cinnamon and protein powder. Stir and let stand for 3 minutes. Serve and enjoy!
Ingredients
1 ripe medium banana, sliced
1/3 cup frozen orange juice concentrate
1 – 8 ounce can crushed pineapple in juice, chilled
1 1/2 cups vanilla low fat frozen yogurt
1 cup milk (skim,fat free or 1
Directions
In a blender, combine banana, undrained pineapple and orange juice concentrate. Cover and blend until almost smooth. Add low fat frozen yogurt and milk. Cover and blend until smooth. Pour into chilled glasses. Garnish with a sprinkle of toasted coconut if desired.
