Detox Salad

A healthy, protein & fiber rich salad

Makes: 32oz

Ingredients: 

4  Large Kale Leaves, chopped

1c Chopped  Broccoli

1/2 c Chickpeas

1/2 c Prepared Moong Beans (31g Dietary Fiber & 28g Protein)

1/2 c Prepared Edaname 

1/2 Red Pepper,  diced

1 Tbsp Diced RED Onion

2 Tbsp Chia Seeds

1/4 c Hemp Oil

Juice of 1 small lemon

1 Tbsp Fresh Parsley, chopped

Black Pepper 

Garlic Powder

1. Add first 8 ingredients to a large bowl.
2. In a small bowl whisk oil, lemon, parsley, pepper and garlic.
3. Pour vinaigrette over salad and toss to coat.
4. Store in an airtight container and refrigerate up to a week.

Peach Cobbler Cupcakes

Peach Cobbler Cupcake

Makes 12 cupcakes
Prep Time: 10 minutes
Cook Time: 12 minutes

Ingredients:

1 Tbsp Butter
2 Small Peaches, peeled & diced into 1/2 inch cubes
1 Tbsp Brown Sugar
1/2 Tsp cinnamon
1 Tsp Vanilla
1 Cup Flour
1 Cup Sugar
2 Tsp Baking Powder
1 Dash Salt
3/4 Cup Milk
4 Tbsp Butter, melted
2 Tbsp  Brown Sugar mixed with 1 tsp Cinnamon

1. Preheat conventional oven to 350°
2. In a small saucepan, melt 1 tablespoon butter over medium heat.
3. Add diced peaches, brown sugar, cinnamon and vanilla to saucepan and stir to coat.
4. Sauté for about 4 minutes and remove from heat.
5. In a medium bowl, whisk flour, sugar, baking powder and salt.
6. Stir in milk, mixing until just mixed.
7. Spoon 2 tablespoons of batter into each muffin cup.
8. Then spoon 2 teaspoons of peach mixture in the center of each cupcake.
9. Sprinkle the sugar/cinnamon mixture on top of each cupcake.
10. Bake for 12 minutes.
11. Remove from oven and let the cupcakes cool completely in muffin pan.
12. Using a butter knife or small spatula remove each cupcake.
13. Add a tablespoon of ice cream to each and serve.

Uncooked

Parmesan Tilapia with Fennel Cream Sauce

Prep Time: 5 minutes

Cook Time: 10 minutes

Serves 4

Ingredients:

1 Tbsp Butter

2 Tbsp Olive Oil

4, 5-7 oz Tilapia Fillets

Salt & Pepper

1 cup Heavy Cream

1/2 Tsp Ground Fennel

1 Tsp Lemon Zest

1 Tsp Minced Garlic

4 Sprigs Fresh Thyme

1/4 cup Freshly Grated Parmesan

1. Preheat large skillet over medium heat.
2. Add butter and oil to skillet.
3. Season fish with salt and pepper and place in skillet.
4. Meanwhile, in a small bowl, whisk cream, fennel, lemon zest and minced garlic.
5. Brown fish for about 4 minutes on the first side, then flip gently.
6. Cook fish for 1 minute and pour cream mixture over fish.
7. Add thyme to pan and bring sauce to a boil, gently stirring sauce.
8. Sprinkle grated Parmesan over fillets, lower heat to low and let simmer for about 3 minutes. 
9. Remove from heat, sprinkle with freshly ground black pepper and serve immediately.

Fish Tacos with Spinach Slaw

Servings: 4 (3 tacos each)
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients:
1 cup Spinach Slaw
1 tsp each of the following: Garlic Powder, Smoked Paprika, Chili Powder, Black Pepper, Cumin & Salt
3 Tbsp Olive Oil
4 6-8 oz Tilapia Fillets
8 to 12 Lemon wedges
12 Corn Tortillas, prepared as per manufacturer's instructions (24 tortillas if you prefer two per taco)
2 Avocados, optional
Green Onion, chopped, optional

1. Prepare Spinach Slaw.
2. Whisk seasonings together.
3. Sprinkle each side of each fillet with seasoning mixture.
4. In a large skillet, preheat oil, over medium heat.
5. Place fillets in skillet and pan fry for about 3 minutes per side, until the edges are crispy.
6. Remove from skillet and drain on paper towels.
7. Fill each tortilla with 1/3 fillet, 1 tablespoon spinach slaw, avocado, & green onion.
8. Serve with lemon wedges.

Spinach Slaw

Servings: 4

Prep Time: 10 minutes

Ingredients:

1/4 cup Mayo*

1 tsp Dijon Mustard

1/2 tsp Garlic Powder

1/2 tsp Ground Cumin

1 tsp Lemon Juice

1c Fresh Spinach, chopped

1/3 c Shredded Carrots

1/3 c Shredded Red Cabbage

2 tsp Red Onion, grated

2 tsp Celery, grated

1 Tbsp Cilantro, chopped

Salt & Pepper to taste

1. In a medium bowl, whisk mayo, mustard, garlic powder, cumin and lemon juice.
2. Stir in vegetables.
3. Stir in salt and pepper to taste. 
4. Store in an air tight container and refrigerate for 5 - 7 days. 

*For Vegan Spinach Slaw, substitute the mayo with avocado or olive oil. 

Garlic Aioli

Yields: 12 oz

Prep Time: 20 minutes

Equipment Needs: 

Food Processor or Blender

Ingredients:

2 Large Eggs

1 Garlic Clove

1 Tbsp Fresh Lemon Juice

2 Tsp White Vinegar

1 1/2 c Olive Oil

Kosher Salt to taste

1. Set up food processor/blender per manufacturer instructions.
2. Add eggs, garlic, lemon juice and vinegar to processor and blend for about 1 minute.
3. Continue to blend and gradually add 1 teaspoon of oil at a time to egg mixture.
4. Continue to blend for 15 minutes.
5. Blend in salt to taste.
6. Place in airtight container and refrigerate for up to 10 days.

Variations

Chipotle Mayo: Add 1 teaspoon smoked paprika and a chipotle pepper prior to adding oil

Horseradish  Mayo: Add 1 tablespoon prepared horseradish prior to adding oil

Garlic Butter

Servings: 32 

Prep Time: 4 hours (4 hours to soften butter, otherwise 10-15 minutes)

Ingredients:

1 lb Butter, softened

1/2 c Parmesan Cheese. grated

1/2 c Green Onions, chopped

1/4 c Garlic, minced

1/2 c Fresh Parsley, chopped

Place all ingredients in a large bowl.

Using an electric mixed, stir until combined.

Store in an air tight container and refrigerate for up to a week. 

Individually Frozen Garlic Butter

Place wax or parchment paper on a large cookie sheet. 

Using a measuring spoon, scoop a tablespoon of garlic butter and place on prepared cookie sheet. 

Continue scooping butter one tablespoon at a time. 

Place cookie sheet in freezer for a half hour.

Remove cookie sheet and store in a freezer safe, air tight container up to three months. 

Savory Whipped Cream

Place mixing bowl in the freezer.

In bowl, mixed melted garlic butter and heavy whipping cream.

Mix on high until stiff peaks form.

Serve with soup, rice, beans potatoes, beef and seafood.

Try this...

Substitute garlic butter when cooking eggs, seafood, mashed potatoes & grits

Serve with warm bread

Mix with cream cheese and use as a spread