Recipes

I've been telling some of you that I would post some recipes, but haven't gotten around to it until now. Here are a few of my favorite recipes:

Blackberry Kiwi

1/4 large Pineapple, core removed and roughly cubed
1 cup Blackberries
1 Kiwi Fruit
1/4 Comice Pear
1/4 cup Coconut Water
30 Mint leaves
Blend it all together and enjoy!
Calories: 230
Protein: 5 g
Fiber: 2 g

Green Juice

6 leaves Kale
2 cups Spinach
1/2 Cucumber
4 stalks Celery
2 Apples
1” Ginger root
Put into a juicer and drink it up. It doesn't taste that bad.
Calories: 180
Protein: 12 g
Fiber: 1 g

Minty-Fresh Berry

2 cups Blueberries
2 Kiwi Fruit
16 Strawberries
2 cups Mint leaves, packed into the measuring cup
Put into juicer and enjoy!
Calories: 319
Protein: 5 g
Fiber: 4 g

Sweet N Tart Citrus

3 cups Cranberries
2 2 x 2” pieces Ginger
3 Oranges
2 small Ruby Red Grapefruit
2 Limes
Put into juicer and drink it up! This will wake you up! lol
Calories: 500
Protein: 7 g
Fiber: 9 g

Now for the real food:

Vegetable Soup

3 Tbsp. Olive Oil
1 large Onion, chopped
3 cloves Garlic, minced
3 medium Carrots, chopped
3 Celery Stalks, chopped
3 Tomatoes, chopped with juice reserved
1 medium Zucchini, cut into half moons
1 cup Green Beans, trimmed to 1 inch pieces
3-4 handfuls Kale or other leafy green such as Chard or Bok Choy, chopped into small
pieces
6 cupswWater
3/4 Tbsp. fresh Thyme, chopped
1 Tbsp. fresh Oregano, chopped (or 1/2 Tbsp. dried)
1 tsp. Sea Salt
1/2 tsp. fresh ground Black Pepper
In a large stock pot, heat the olive oil over medium high heat. Add the onion,
garlic, carrots and celery and sauté for 5 minutes. Add the tomatoes, zucchini, green
beans, water, salt, pepper, thyme and oregano; stir and bring to a boil. Reduce the
heat to a simmer and cook the soup for 10 minutes. Add the chopped kale or other
leafy greens and cook for an additional 5 minutes. Season to taste with the salt and
pepper.
Makes 4 servings
Per serving:
Calories: 185
Protein: 4 g
Fiber: 5.5 g

I LOVE this soup! You can make it ahead of time and storage it in your fridge to eat later in the week if you want.

Carrot-Dill Salad with Ginger Honey
Soy Dressing

3 cups greens (spinach, arugula, romaine, red leaf, etc..)
Shredded Carrot, Fennel, Radish, Cabbage, Celery Salad with Fresh Dill, Lemon
add 1/2 of an avocado
Ginger Honey Soy Dressing
2 Tbsp. Minced Fresh Ginger
2 Tbsp. Minced Fresh Garlic
2 Tbsp. Raw Honey
4 Tbsp. Nama Shoyu or Tamari
4 Tbsp. Olive Oil
Puree the first four ingredients in a blender. With the blender running, slowly add
the oil until the dressing is emulsified. Keep up to 1 week in the refrigerator.

Spinach, Broccoli, Orange and Arugula Salad

Dressing:
1/4 cup Cider Vinegar
2 Tbsp. Rice Vinegar
1 Tbsp. Extra Virgin Olive Oil
1 Tbsp. Agave Nectar
1 Tbsp. Honey
1 Tbsp. Dijon Mustard
1/4 Tbsp. Sea or Celtic salt
1/8 Tbsp. coarsely Ground Black Pepper
Combine the above ingredients in a jar. Cover and shake well.
Salad:
4 cups chopped fresh Spinach
3 cups small Broccoli florets (can steam if desired)
3 cups trimmed Arugula leaves (or bagged) – can substitute Watercress
4 Oranges peeled and cut into sections
Place all ingredients into a large bowl and add dressing – stir well.
Save extra in refrigerator for the next day.
Makes 2 servings
Per serving:
Calories: 232
Protein: 8 g
Fiber: 9 g

Apple, Parsnips and Sweet Potatoes

4 Parsnips, peeled and cut into bite size pieces
2 medium Sweet Potatoes, peeled and cut into bite size pieces
1 small Onion, sliced
2 Apples (try fuji or gala) cored and diced
2 cloves Garlic
Black Pepper to taste
Preheat oven to 450 degrees
Place sweet potatoes, parsnips and apples with garlic and onions in a covered baking
dish and spray with olive oil, add pepper to taste.
Roast for 40-50 minutes until tender.
Makes 4 servings
Per serving:
Calories: 219
Protein: 3.5 g
Fiber: 1.5 g
We found that we like to put salsa on this. 

Baked Zucchini with Tomatoes and Herbs

5 small Zucchini
4 Scallions, sliced, white and green parts separated
1 small Onion, chopped
2 Plum Tomatoes, coarsely chopped
2 Tbsp. Celery Leaves (from inner stalks), chopped
4 Tbsp. Basil Leaves, chopped, plus extra for garnish
1/4 cup Olive Oil
1 tsp. Sea Salt
1/2 tsp. fresh ground Black Pepper
Preheat oven to 425 degrees. Slice the zucchini in half crosswise. Cut each half
again lengthwise, and slice each of the halves into 4 equal, 1/2 inch pieces. They
should look like sticks.
In a bowl, mix together the zucchini sticks with the white parts of the scallions,
onion, tomatoes, celery leaves and basil. Mix in the olive oil, salt and pepper and
toss to combine.
Pour into a 3 quart baking dish and bake for 20 minutes. Garnish with the sliced
green tops of the scallions and the extra chopped basil.
Makes 4 servings
Per serving:
Calories: 153
Protein: 1.5 g
Fiber: 1.5 g

So yummy!

Guacamole & Salsa Dip for Veggies

Dip Celery, Cucumber, Carrots, Peppers, Jicama
Make Yucca “chips” to dip (peel and cut Yucca root into circles, spray with olive
oil add salt and pepper, bake at 450 for 30 minutes until crisp)
Calories: 326
Protein: 3 g
Fiber: 4 g
Salsa:
3 Tomatoes, chopped
1 small Onion chopped
1 Jalepeno Pepper (optional) seeded and finely chopped
1/4 cup chopped Cilantro
1 Tbsp Lime Juice
1/8 teaspoon Salt
Combine all ingredients and toss – you can also throw tomato, onion and jalepeno
pepper into a food processor before mixing with lime juice
Per Serving:
Calories: 44
Protein: 2 g
Fiber: 2 g

Guacamole

2 Avocados
2 Tbsp. Lime Juice
1/8 tsp. Fresh Ground Pepper
1/8 tsp. Chipotle Chili Powder
1/8 tsp. Salt
1 clove Garlic, minced
Scoop avocadoes into a bowl – mash with a potato masher or place into food processor
and puree all ingredients.
Per serving:
Calories: 163
Protein: 2 g
Fiber: 7 g



We have made the Yucca root chips, salsa, and guacamole a lot because we love it so much!

Roasted Acorn Squash Stuffed with
Mushroom and Sage

1 medium Acorn Squash
3/4 tsp. plus 1/4 tsp. Sea Salt
1/2 tsp. fresh ground Black Pepper
6 Tbsp. Olive Oil, plus extra for brushing
2 Garlic cloves, minced
1 large Portabella Mushroom, chopped
1 small Onion, chopped
2 tsp. Fresh Sage, finely chopped
Pinch Red Pepper Flakes, optional
Preheat oven to 450 degrees. Trim off each end of the squash. Stand the squash
upright and halve lengthwise. Scoop out the pulp and the seeds and discard. Brush
each squash half with olive oil, and then sprinkle with 3/4 tsp. salt and the black
pepper. Arrange cut sides down on a baking sheet lined with parchment paper. Roast
the squash until the flesh is tender and the edges are golden brown, approximately
25-35 minutes. Remove from the oven, flip the squash halves over and set aside.
While the squash roasts, heat the olive oil in a medium saucepan over medium high
heat. Add the onions and garlic and saute 2 minutes, or until the onions begin to
turn translucent. Add the mushrooms, sage, 1/4 tsp. salt and the red pepper flakes if
using, and saute until the mushrooms begin to soften, about 5 minutes. Fill the
roasted squash halves with the mushroom mixture and bake again for another 10
minutes.
Makes 4 servings
Per serving:
Calories: 254
Protein: 2 g
Fiber: 2.5 g

Sweet Potato and Carrot “Fries”

2 medium Sweet Potatoes
2 large Carrots
2 Tbsp. Olive Oil
1 tsp. ground Cumin
1/4 tsp. Pepper
1/2 tsp. Sea Salt
Preheat oven to 425 degrees. Peel the sweet potatoes and carrots. Cut the potatoes in
half lengthwise, and slice each halve into 4 equal wedges. For the carrots, cut in
half crosswise into two chunks. Slice each chunk lengthwise into 2 pieces, and cut
each piece into 2 or 3 wedges, making them roughly the same size as the potatoes.
Put the potato and carrot wedges into a bowl and toss with the oil, cumin, pepper and
salt. Arrange on baking sheet lined with parchment paper. Bake for 30 minutes or
until the flesh is tender and the outside is lightly browned and the edges slightly
crisp.
Note: You can substitute any combination of cinnamon/nutmeg, cayenne, rosemary or
other spices for the cumin and Aleppo pepper.
Makes 2 servings
Per serving:
Calories: 276
Protein: 4 g
Fiber: 6 g
 We like them better when we cut them into smaller pieces, like a normal fry.


Ok, I think that's enough for now. I'll post more another day. I hope you enjoy them! Oh, and feel free to change things up and try new foods!


Starting weight: 365 lbs
Current weight: 345 lbs!!!
Weight lost: 20 lbs!!! woot woot!