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.

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.

Blueberry and Nectarine Salad

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• 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

Directions

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.

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.

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 skiptomylou.org

Edamame and Cilantro Hummus

• 1 (12 ounce) package frozen shelled edamame (green soybeans)
• 2 cloves garlic
• 1/2 cup tahini
• 1/2 cup water
• 1/2 cup packed cilantro leaves

• 1/4 cup lemon juice
• 1 1/2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 3/4 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
  
  

  Directions

  1. Place edamame into a large pot and cover with salted water. Place over medium-low heat, bring to a simmer, and cook until tender, about 5 minutes; drain.

  • Puree garlic in food processor until minced. Add edamame, tahini, water, cilantro, lemon juice, olive oil, kosher salt, cumin, and cayenne pepper; blend until smooth.