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Thursday, July 11, 2013

Tomato soup with Roasted Bell Peppers

Makes two servings
  • 1 tbs extra-virgin olive oil
  • ½ cup diced onion
  • 1 can diced tomatoes with basil and garlic (15 oz.)
  • ½ cup diced roasted red bell peppers
  • 2 cups chicken or vegetable stock
  • ½ cup unsweetened coconut milk
  • Salt and freshly ground black pepper to taste
  • 1 cup thinly sliced fresh basil
  • handful of toasted pumpkin seeds
Heat oil in a medium saucepan over medium heat, and sauté onion until just softened. Add the tomatoes and roasted peppers, sauté for five minutes, and then add the stock. Simmer the soup for an additional five minutes. Using an immersion blender, blend soup until smooth. Stir in the coconut milk, simmer gently until heated through, and season with salt and black pepper to taste. Ladle into two serving bowls and top each with a generous handful of fresh basil and toasted pumpkin seeds.
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Tempeh Scramble

Serves 1
5 oz cubed tempeh
1/2 red bell pepper
1/4 red onion
1/4 tsp olive oil
1/2 tsp thyme
Salt and pepper to taste

Cook all these together for a few minutes until veggies are slightly tender.

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Blueberry and Nectarine Salad

  • 2 Hearts of Romaine, washed, dried, and chopped
  • 2 cups fresh spinach
  • 1 cup blueberries
  • 2 nectarines, chopped
  • 1 avocado, pitted and chopped
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, sliced
  • 1/4 cup blue cheese, crumbled
  • For the Citrus Vinaigrette
  • 1/3 cup lime juice
  • 3 Tablespoons fresh orange juice
  • 2 teaspoons honey
  • 3 tablespoons olive oil
  • 1/4 cup balsamic vinegar
  • salt and pepper to taste
  1. In a large bowl, combine the chopped romaine and fresh spinach, and toss.
  2. Top with the blueberries, nectarines, avocado, cherry tomatoes, red onion, and freshly crumbled blue cheese.
  3. To make the Vinaigrette; whisk together the lime juice, orange juice, honey, avocado oil, and balsamic vinegar. Sprinkle in salt and pepper to taste.
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Sunday, July 7, 2013

Millet and Black-Bean Salad With Sun-Dried-Tomato Vinaigrette

This is from Experience Life Magazine but I change the amount of oil to 1/4 c
Makes four to six servings
  • 2 cups cooked millet
  • 1 can black beans (15 oz.), drained and rinsed
  • 1 cup grated carrots
  • 2 cups thinly sliced spinach
  • ½ cup pumpkin seeds, toasted
  • 3 green onions, chopped
  • ¼ cup sun-dried tomatoes, rehydrated in warm water, drained and minced
  • ¼ cup sherry vinegar or apple-cider vinegar
  • 1/4  cup extra-virgin olive oil
  • ¼ to ½ tsp. salt, or to taste
  • ½ tsp. smoked Spanish paprika
  • ¼ tsp. chipotle-pepper powder
Mix the millet, beans, carrots, kale, pumpkin seeds and green onions in a medium bowl. Whisk the sun-dried tomatoes, vinegar, olive oil, salt and spices together in a small bowl. Toss the millet-and-bean mixture with the vinaigrette, and serve.
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Tuesday, July 2, 2013

Cherry Berry Salad

6 C salad greens
1 C strawberries, sliced
1 C cherries, pitted
1/2 C blueberries
2 Tbsp low fat feta cheese
2 Tbsp raw sunflower seeds
Place salad greens on serving dish, spread remaining ingredients evenly over greens. Top with Cherry Yogurt Dressing. Enjoy!

Cherry Yogurt Dressing

1 C cherries, pitted and halved
1 C vanilla low fat yogurt
1 Tbsp fresh lemon juice
Combine ingredients in blender, blend until smooth.
This is from

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Edamame and Cilantro Hummus

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