Vegetable and Turkey Tomato Soup

This recipe is a great weeknight meal! It’s quick and kid approved! Just remember to take out the turkey in the morning.
I like to substitute turkey instead of beef but either is a yummy choice.


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Orzo Arugula Lemon Salad

This salad has so many ingredients I love! The flavor is fresh and delicious. Sometimes I make it and keep it in the fridge, munching on it theoughout the week for lunch while other times it can make a great dinner! 

Ingredients 

1 box Orzo

1 lemon (juice and zest)

1 block feta cheese

2 cups chopped arugula

1/2 or more to taste toasted pine nuts

tsp salt

2 TBSP olive oil

Cook orzo, set aside and cool by running cold water over it. Once trained place in a large bowl. Add in the juice of one large lemon and the zest of one large lemon, the olive oil and the salt and toss with a fork. Next, add in chopped arugula , crumbled feta and toasted pinenuts that have cooled completely and toss together. Place in the refrigerator so all of the flavors come together.

Delicious roasted veggie tacos

Veggie taco night. Black beans cooked with cumin, chili powder, garlic, onion, paprika. Corn off the cob caramelized in a cast iron skillet with a dash of salt. Caramelized white onion cooked in tablespoon butter and a dash of olive oil. Fresh Anaheim chiles cooked with a dash of salt in the cast-iron skillet after the corn. Topped with cool sour cream, Sirracha chili sauce, a bit of jack cheese and avocado dusted with tanjin lime seasoning. Toasty corn tortillas warmed on a flat cast-iron skillet.

Power breakfast quinoa bowl

Smells like autumn in my house in the middle of summer!

Power quinoa bowls for breakfast

1/2 cup warm quinoa add 1/4 cup warm almond milk unsweetened, 1 teaspoon melted coconut oil, 1 teaspoon ground nutmeg and 1 teaspoon ground cinnamon, 1/4 cup nuts of your choosing I used almonds and walnuts, 2 tablespoons hemp seeds,1/2 apple diced and warmed and a drizzle of maple syrup . Mix together and enjoy!

Granola

 3 cups of oats and one cup each sunflower seeds, coconut flakes, walnuts, Peppitas . On the stovetop I melted 1 cup pure maple syrup, 1/4 cup coconut oil, 1 tablespoon Madagascar vanilla bean paste, 1/4 cup honey and a teaspoon of salt and a tablespoon of cinnamon. .I poured the mixture over dry ingredients and combined and put the mixture on a baking sheet in the oven at 300° for 45 minutes tossing twice. When it’s done I added half a cup of dried cranberries and 1/2 cup raisins.

Make sure to pay down the mixture when it comes out of the oven and then let it cool. It will be in chunks that way.

Tip: use parchment paper 

Shrimp scampi over fettuccini

Ingredients

One package fettuccine pasta

 One lemon, zest the entire lemon and reserve half of the juice

1/2 cup flat leaf parsley chopped

1/2 cup basil chopped

1/2 cup swish chard chopped

12 garlic cloves chopped

1/2 cup white wine

1/4 cup olive oil

2 tablespoons ghee

20 shrimp, medium to large size

Cook the fettuccine and water, make sure to add salt to the water and cook as directed on package

In a large pan chop one yellow onion and sauté in olive oil and ghee. When the onion is translucent add in garlic and reduce heat from medium down to low. Sauté for 5 to 10 minutes until caramelized, then add Swiss chard and shrimp.Cook for a few minutes and then add herbs. Squeeze in the lemon juice, toss and cook until the shrimp are cooked through. Add in lemon zest, add in cooked pasta and toss. Top with Parmesan cheese and serve

Day 2 Dinner

I sure do love a good taco. I recently bought a new tortilla press as well as a flat cast iron skillet so that I could make my own corn tortillas at home. They are so easy to make and the entire family will love them! Make sure to get Masa Harina, golden corn flour.

Two corn tortillas (make according to the package directions)

1/2 cup canned black beans drained

1/4 teaspoon extra-virgin olive oil

1/2 teaspoon  chili powder

1 teaspoon ground cumin

1/4 teaspoon ground coriander

1 teaspoon Braggs liquid amino’s

2 tablespoons corn kernels

3/4 cup cooked brown rice

Cook the brown rice and set aside.

Next cook the beans adding all of the spices and the corn.

Mix the beans and the rice together and place in a small bowl for your plate.

Easy guacamole

One half avocado

The juice of one half lime

1 tablespoon of cilantro chopped

Half a teaspoon garlic powder

Half teaspoon Himalayan sea salt

Tablespoon Trader Joe’s green salsa
Enjoy!


Day 2 Lunch

For day to lunch make a delicious Greek salad with chicken and pinenuts and one serving of Greek dressing!

Salad

Two cups salad mix (I love to use baby spinach, baby kale, arugula)

Seven large pitted Kalamata olives

1/4 cup grape tomatoes

1TBSP diced red onion

1/2 cup cucumbers

One small chicken breast that you baked with only Himalayan sea salt and mixed herbal blend in the oven.

1 TBSP toasted pinenuts

Dressing 8 servings

1/2 cup extra virgin olive oil

1/4 cup red wine vinegar

1 tablespoon balsamic vinegar

1/4 cup freshly squeezed lemon juice

2 teaspoons of dried oregano

Two cloves of garlic crushed

1 teaspoon Dijon mustard

Half teaspoon Himalayan sea salt

1 teaspoon herbal seasoning blend

2 tablespoons chopped fresh parsley

Use 2 to 3 tablespoons per salad of dressing