Raspberry Lemon Smoothie

Ingredients:

Juice of 1 medium Lemon
8 Mint Leaves - Chopped
1/2 Inch Cube of Peeled Ginger - Grated
1/2 Cup Plain, Unsweetened Greek Yogurt
1/3 Cup Crushed Pineapple in Natural Juice
1/2 Cup Sliced Peaches in Natural Juice
1/2 Scoop Vanilla Protein Powder - Unsweetened
1/2 Cup Frozen Raspberries

Optional:
1 TBSP Hemp Hearts
1 TBSP Ground Flax
1 TBSP Ground Chia

Add Lemon Juice, Mint Leaves, and Grated Ginger to blender and blend until leaves are well minced. Add Peaches & Pineapple and blend until smooth. Add Yogurt & Frozen Raspberries (and optional ingredients) and blend again until smooth. Add protein powder to taste.

Enjoy!

Lemon Ginger Smoothie

Ingredients

Juice from 1/2 a Lemon
1.5 TSP Fresh Ginger - Grated
1 TBSP Fresh Basil - Chopped
1 Medium - Large Banana
1/3 - 1/2 Cup Crushed Pineapple
1/2 cup Plain Greek Yogurt

Optional:
1 TBSP Flax Meal
1 TBSP Hemp Hearts
1 TBSP Chia Seeds




Instructions:

Squeeze juice from 1/2 Lemon into blender and add Chopped Basil & Grated Ginger - Blend until well mixed and Basil breaks up into bits.

Add the Crushed Pineapple and slice the Banana into the blender - Blend until all ingredients are smooth.

Add Greek Yogurt and Optional ingredients - Blend until smooth and well mixed.

Pour and enjoy!

Ginger, Cherry, Lime Smoothie

Ingredients:

Juice of 1 whole lime
1/2 Cup Greek Yogurt
1 Medium Banana - Sliced
1/3 Cup Crushed Pineapple in Juice
1/3 Cup Frozen Sweet Cherries
1/3 Cup Frozen Blueberries
1" thick Slice Fresh Ginger Root
1 Serving Vanilla Protein Powder
1 TBSP Hemp Hearts
1 TBSP Flax Meal
1 TBSP Chia Seeds
2 TBSP Cocoa Powder (optional)

Squeeze juice from 1 whole Lime into the blender and add Greek Yogurt, Sliced Banana, & Crushed Pineapple. Blend until smooth.

Grate Fresh Ginger Root into blender, add Frozen Cherries & Frozen Blueberries. Blend until smooth.

Add Hemp Hearts, Flax Meal, Chia Seeds, Protein Powder (and optional Cocoa Powder) and blend again until smooth.

Serve and enjoy.
NOTE: This recipe may take some manipulation of the amount of protein powder or ginger depending on your tastes. The protein powder adds sweetness to offset the lime and ginger.

Basa with Tomatoes, Leaks, Garlic, & Ginger

Ingredients:


2 Filets Basa (or other white fish)
2 Large Ripe Tomatos
2 Large Leeks
Fresh Ginger
3 Cloves Garlic
Fresh Lemon Grass
Butter
Salt & Pepper


Melt butter in pan over medium heat and add salt & pepper. Slice Leek into 1/4 to 1/2 inch thick rounds and add to melted butter. Saute until soft.

Grate in 1-2 TSP Fresh Ginger and mix well. Add 2-3 cloves sliced or minced Garlic. Mix well.

Chop and add Tomato. Cover and allow to simmer until tomato is soft.

Grate in approx 1/4 TSP Fresh Lemon Grass and mix well. Simmer 5 minutes and then add fish. Season with additional Salt & Pepper to taste.

Cover and simmer until fish is cooked through.

Serves 2

Simply Cinnamon

Ingredients:

1 Medium Banana - Sliced
1/2 Cup Canned Pineapple (Shredded or Chunks work best)
1/2 Cup Greek Yogurt
1/4 Cup Milk
1 TBSP Chia Seeds
1 TBSP Flax Meal
1 TBSP Hemp Hearts
1-2 TSP Ground Cinnamon

Blend Milk, Banana, and Pineapple until smooth.

Add Chia, Flax, Hemp Hearts, and 1 TSP Cinnamon. Top with Yogurt and blend until smooth. Add additional Cinnamon to taste.

Pour and enjoy!

Stuffed Turkey Breast

Ingredients:

Turkey Breast Cutlets
Sweet Potato
Parsnips
Brie (Optional)
Cranberry Sauce - with whole berries
Onion
Rosemary - minced fine
Butter
Salt & Pepper

Flatten the Turkey Breast to approx 1/2 thickness by placing between pieces of tinfoil and hammering with the flat side of a meat tenderizer.

Cube Sweet Potato, Parsnip, and Onion, place in a pan with the Rosemary, cover with water and cook over high heat until boiling. Turn to medium and simmer until soft. Drain, add butter and mash. 

Place the Turkey Cutlets on tinfoil large enough to roll and wrap them. Spread Cranberry Sauce on the Cutlets, Place 1/2" thick slices of Brie on the Cranberry Sauce and spread Sweet Potato mash mixture over Cranberry Sauce and Brie.

Roll the Turkey Cutlets, sprinkle with Salt & Pepper and then roll up in tinfoil, sealing the ends. Bake in 350 degree oven for approx 1 hour.

Use caution when opening tinfoil packets as steam will be extremely hot. Let rest 5 minutes, slice and serve.

Enjoy!

Salmon with Ginger, Lemon, Tarragon, & Carrot

Ingredients


 2 LB Salmon - cut into 4oz servings
1 Jars Ginger Jam
2.5 TBSP Dried Tarragon
1.5 Large Shredded Carrots
Half a Lemon
Aluminum Foil - Heavy Duty





In a medium bowl, mix Ginger Jam, Dried Tarragon, and Shredded Carrots. Squeeze the Lemon into the mixture. You don't want it to be too runny so start with less Lemon Juice and add more until you get a spreadable mixture.

Lay out a piece of Aluminum Foil that is large enough to wrap a piece of Salmon in by taking the 2 sides together and folding it down across the Salmon and then curling the 2 remaining long ends in. You are making a packet to cook the Salmon in.

Place the Salmon on the Aluminum Foil and spread with the Carrot, Ginger, Tarragon, Lemon mixture. Cover entire top of Salmon approximately 1/2 inch thick with the mixture. Create the Aluminum foil packet, sealing the edges so that the packet won't leak. Repeat with remaining Salmon pieces.

Place on a pre-heated grill and let cook approximately 15-20 minutes depending on thickness of Salmon. Open carefully as the packet will be full of hot steam.

Serve and enjoy!
8 Servings.

Mojito Smoothie

Warning: This smoothie has NO alcohol in it, whatsoever! :) What it does have is a healthy dose of Vitamin C, a fresh minty-lime flavor, plenty of protein and general tasty goodness!

Ingredients:

1 Medium Sliced Banana
1/2 - 3/4 Cup Crushed Pineapple
1/2 Cup Plain Greek Yogurt (for those of you still hoping I spell it "geek" I didn't)
Juice of 1/2 a Lime
1 TBSP Hemp Hearts
1 TBSP Chia seeds
1 TBSP Ground Flax
7-9 Medium-Large Fresh Mint Leaves

How to:

Place Pineapple, Banana, Lime Juice, & Mint Leaves in blender. Blend until smooth. Add Hemp, Chia, Flax, and Greek Yogurt and blend again until smooth. Taste and add additional Lime Juice and/or Mint to taste.

Raspberry Mint Smoothie

Ingredients:

1 Sliced Banana
3/4 Cup Sliced Peaches with Juice
1/2 Cup Plain Greek Yogurt
5-7 Mint Leaves
3/4 Cup Frozen Raspberries
1 TBSP Hemp Hearts
1 TBSP Chia Seeds
1 TBSP Ground Flax Seeds




Blend Sliced Peaches with Juice, Sliced Banana, Mint Leaves, and Greek Yogurt until smooth. Add Hemp Hearts, Chia Seeds, and Ground Flax, blending again until smooth. Last add frozen Raspberries and blend until smooth. You may need to add a couple tablespoons of water or milk if the mixture is too thick to blend the frozen Raspberries.

Enjoy!

Rogue Smoothie

Ingredients:

1/2 Banana
3 Large Strawberries
1/2 c Sliced Peaches
1/2 c Crushed Pineapple
Juice of 1/2 Lemon
1 TBSP Hemp Hearts
1 TBSP Flax Meal
1 TBSP Chia Seeds
1/2 scoop Protein Powder
1/2 c Greek Yogurt


Blend all fruits until smooth. Add Hemp, Flax, Chia, Lemon Juice, Protein Powder, and top with Yogurt. Blend again until smooth.

Pour and enjoy!

Maybe not "rouge" per se but quite tasty! :D

Whitefish with Chili, Lime, & Veggies

Ingredients:

White Fish (Haddock, Basa, Cod)
1 Sweet Red Pepper - Cubed
3 Mushrooms - Sliced
1 1/2 Cups Swiss Chard - Chopped
2 Small Limes
Chili Seasonings - to taste
Butter

This recipe is cooked in a single pan allowing the spices to flavor both the Fish and the Swiss Chard. 


Melt butter in the bottom of a frying pan, add Mushrooms & Sweet Red Peppers. Cook over Medium heat until soft. Squeeze the juice of both Limes into the pan and add your Chili Seasonings.

Add the Fish to the pan, arrange the chopped Swiss Chard on top of the Fish, cover the pan and allow to simmer for 10 minutes. Turn the Fish and simmer until fish is done.

Chocolate Cravings!!!

Lately I've been craving chocolate. So, I had chocolate - in the form of a delicious, nutritious smoothie!

Ingredients:

1 Medium Banana
1/2 Cup Crushed Pineapple
1/4 Cup Milk
1/2 Cup Greek Yogurt (Plain)
2 TBSP Cocoa Powder
1 TBSP Flax Meal
1 TBSP Hemp Hearts
1 TBSP Chia Seed

Add Milk, Banana, & Pineapple to the blender and blend until smooth. Add the Chia, Flax, Hemp, and Cocoa next and then top with yogurt. Blend again until smooth. Pour and enjoy your CHOCOLATE shake! :D

Turkey Burgers

I find ground turkey & chicken a bit bland so I like to spice it up a bit. This recipe makes about 8 burgers and they freeze well.

Ingredients:

2 LB Ground Turkey (or chicken or a combo of both)
4 Medium Large Mushrooms, chopped small
1 Medium Small Eggplant, chopped small
3 Cloves of Garlic, minced
1 Cup Cooked Quinoa
2 TBSP Minced Sun Dried Tomatoes
3 TBSP Olive Oil
Salt & Pepper

Directions:

Warm the Olive Oil in a frying pan over Medium heat. Sprinkle with Salt, add the Eggplant, cover and cook - stirring occasionally - until Eggplant is soft. Once the Eggplant is soft, remove from heat and allow to cool before adding to the meat mixture.

Bring 2 Cups of Water to a boil and add 1/2 cup dry Quinoa. Lower heat to Medium and boil gently for 8-10 minutes. Drain and set aside to cool. 

Add Ground Turkey, Mushrooms, Garlic,  Sun Dried Tomatoes, Cooled Quinoa, and Cooled Eggplant to a large bowl, sprinkle with Salt & Pepper and then mix well (Hands usually work best for mixing here).  Divide into 8 parts, form patties and wrap in tin foil to freeze or toss them on the grill and enjoy! If you are pan cooking your Turkey Burgers, add a little bit of water to the bottom of a frying pan, cook over Medium Low, and keep the pan covered, turning the burger once while cooking.

Salsa

Ingredients:


8 Medium Large Tomatoes - Diced
1/4 Red Onion - Finely Chopped
3-5 Cloves of Garlic - Minced
1 Medium Jalapeno - Minced
2 Cups Cilantro - Finely Chopped
Juice from 2 Limes
Salt


Directions:

(This is an easy one) - Add all ingredients except Salt to a large bowl and stir until thoroughly mixed. Add Salt to taste.

Enjoy!

This recipe makes approximately 12 cups of Salsa. It keeps well for a week in a tightly sealed container in the refrigerator and is delicious on omelets,  taco salad, turkey burgers, or just by itself.

Green & Purple Goodness

Ingredients:

1 Medium Banana - Sliced
1/3 cup Sliced Peaches with Juice
(additional peach/pear juice)
1/4 cup Chopped Spinach
1/3 cup Frozen Mixed Berries
Juice from 1/2 of a Lime
1/3 - 1/2 cup Greek Yogurt - Plain
1 TBSP Pumpkin Seeds
1 TBSP Flax Meal
1 TBSP Chia Seeds
1 TBSP Hemp Hearts

Directions:

Squeeze Lime Juice into blender and add chopped Spinach, Sliced Peaches and Juice (if the smoothie is too dry to blend the Spinach well, this is where you add a bit more juice from the peaches), Pumpkin Seeds, Yogurt, and sliced Banana and blend until smooth.

Add the Flax, Chia, and Hemp Hearts and blend again until smooth. Last add the frozen Mixed Berries (blueberries, blackberries, & cherries) and blend again until smooth.

Makes approx 16oz

This smoothie is packed with goodness. The spinach provides Iron while the lime provides a tartness and the Vitamin C to help your body absorb the Iron. Flax & Chia provide fiber, Pumpkin Seeds, Flax & Chia provide protein and healthy fats. Hemp Hearts are packed full of good things. I started using them specifically to get more Magnesium & Manganese in an attempt to rid myself of night time leg cramps due to increased fitness training. 1 month later, so far so good! Bananas are just great all around, what I can I say? My recommendation, google the foods you are eating and learn what is in them and which foods are best for your needs.

Basa with Spinach, Mushrooms & Red Peppers

Ingredients:

4-6oz Filet of Basa (or another thick white fish)
1 Cup chopped Spinach
1/2 cup diced Sweet Red Pepper
3 large chopped Mushrooms
Salt & Pepper
Butter - the real stuff


Melt a small amount of butter over Medium heat in the bottom of a frying pan large enough to hold the above ingredients (12 - 15" pan with cover). Add the Mushrooms and Sweet Red Pepper, cover  and cook until they start to turn soft. Add the chopped Spinach, cover and cook 3-5 minutes until spinach starts to wilt. Move the vegetables to the sides of the pan and add the fish. Sprinkle fish with salt and pepper. Cover and cook over Medium-Low heat, turning fish once, sprinkling again with salt & pepper, and covering with the cooked vegetables. Cover the pan and continue cooking until fish flakes apart. Serve and enjoy! Makes 1 large serving or 2 small servings.

Cherry Lime Smoothie

Ingredients:

1 medium to large banana
1/2 fresh lime
1/4 to 1/2 cup fresh or frozen cherries
1/2 cup milk
1/2 to 3/4 cup Greek yogurt
1 tbsp ground flax seeds
1 tbsp ground chia seeds
1 tbsp hemp hearts

Blend the milk and sliced banana until smooth. Add cherries and blend again until smooth. Squeeze in the lime juice, add the yogurt, flax, chia, and hemp hearts and blend again until smooth. If you like a thicker shake, refrigerate for an hour or more to allow the chia seeds to gel and thicken.

Enjoy!

Lemon-Garlic-Basil Fish

Ingredients:

Fish! - any good white fish will do. I use Basa, Cod, or Haddock as these tend to be thicker than Talapia or Flounder but any of these will work.

1 Red Pepper
1 Pound of Fish
1 Lemon
2 Cloves of Garlic
1/8 cup Fresh Basil
Butter - the real stuff
Salt & Pepper

In a pan, melt your butter over Medium heat and add the basil and chopped red peppers. Add the sliced, chopped or minced fresh garlic and cook until garlic is soft.

Squeeze in the juice of 1 lemon, lower the heat to Medium-Low and add your fish. Sprinkle with Salt & Pepper to taste. Cover the pan and allow fish to simmer approx 10 minutes, turn and finish cooking with cover on until the fish begins to fall apart.

Serve and enjoy!

Strawberry Banana Chocolate Smoothie

Think you can't have a chocolate fix when you are eating healthy? Think again! This smoothie is chocolatey deliciousness in a cup and packed with goodness.

Ingredients:

1 Medium Banana, sliced
1/2 - 1 cup sliced fresh Strawberries
1/2 - 3/4 cup Greek (not Geek) Yogurt
1/2 Cup Milk
1 Tbsp Hemp Hearts
1 Tbsp ground Chia Seeds
1 Tbsp ground Flax Seeds (Flax Meal)
1 Tbsp Cocoa Powder
1/2 Tsp Ground Cinnamon

Add Milk, Banana, & Strawberries to blender and blend until smooth. Add Yogurt, Hemp Hearts, Chia Seeds, Flax Seeds, Cocoa Powder, & Cinnamon. Blend again until smooth. Serve and Enjoy.

Note: If you like your smoothies thicker, let it sit in the fridge for an hour or so. Chia Seeds act as a thickener!

Kitchen Sink Vegetable Chili

Ingredients

Note that amounts will vary depending on how many people you want to feed or how much you want left over. Chili freezes well so don't be afraid to make extra and pack some away for another day. I typically use several varieties of beans in my chili including black beans, navy beans, lentils, fava beans, & chickpeas. The following will make approximately 20 cups of chili:

4 Cans of Beans.
5 Medium-Large Tomatoes
1 Large Sweet Potato
1 Medium Onion
1 Medium bunch of Kale
2-3 Cloves of Garlic
8-10 Mushrooms
1 Medium Small Eggplant
1 Large Red Pepper
1/2 - 1 Jalapeno Pepper
1 1/2 Cups Purple Barley
Chili Powders (I use several varieties of powdered chili peppers)
Cajun Seasoning
Paprika
Garlic Powder
Salt
Pepper
Olive Oil or Butter (the real stuff)

Drain and rinse the canned beans and put put into a large pan (think lobster pot sized pan for this much chili). Add enough water to just cover the beans, cover the pan and cook over Medium-High heat. Add the Purple Barley (Note that the barley takes 1 1/2 hours to cook thoroughly). Chop and add the Kale, Mushrooms and Tomatoes. Peel, dice, and add the Sweet Potato.

In a separate frying pan, melt some Butter or warm up some Olive Oil and add chopped Onion, Garlic, Jalapeno, diced Eggplant, and Red Pepper. Sprinkle with a combination of Chili Powder, Salt, Pepper, Paprika, and Cajun Seasoning and cook until soft. Add to the large pan of Beans and other ingredients. Once the Chili comes to a boil, lower the heat to Medium-Low, keep covered and simmer for about half an hour.

Now add additional seasonings to taste, cover and allow to cook for another hour until the Sweat Potatoes and Barley are soft.

Your Chili is ready to serve and enjoy!