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!

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 1 Dinner (for the family)

I absolutely love this dinner and so does my husband and children. Keep this recipe handy because I’m sure it will go on your list of favorites!

Gold potatos

To cook the gold potatoes simply put them in a baking dish spray the top with some cooking spray, Himalayan pink salt, and herbal seasoning. But the glass lid on and put it in a 350° oven for an hour and 15 minutes. If you’re in a time crunch crank up the oven to 400° until the potatoes are done in an hour or less. Don’t have an hour, you can also put these in the crockpot first thing in the morning. Do not put any liquid in the crockpot but instead she’s in the potatoes and wrapped in aluminum foil and place in the crockpot, but the lid on and set to low and they will be very very done by the time you get home you will want to turn off the crockpot then.


For the asparagus I always suggest getting thin asparagus as it seems to cook evenly and taste better. Take one bunch of asparagus and place on a cookie baking sheet. Drizzle 1 to 2 tablespoons of extra-virgin olive oil over the asparagus, Himalayan sea salt, about a tablespoon of garlic powder, and a sprinkling of the 21 seasoning salute. Mix with your hands and these will cook in a 400° oven on the bottom for about 10 minutes. Take them out and let them sit for five minutes before you serve and they will be perfect!


The first thing you want to do is to marinade your salmon. You can put this together in the morning and marinade it all day in the fridge or marinade it on the counter after you get home for about 30 minutes. I love this marinade because it is so very tasty and once the salmon is cooked our use the marinade and put it over the potatoes and I don’t miss butter at all!

Salmon marinade: 4 servings

Five finally chopped garlic cloves

5 tablespoons extra virgin olive oil

1/4 cup finally chopped basil

1/4 cup finally chopped flat leaf parsley

1 teaspoon Himalayan pink salt

1 teaspoon of herbal seasoning blend I like 21 salute From Trader Joe’s

The juice of two small women’s about 5 tablespoons

Mix this in a baking dish and place the salmon on top and then turn the salmon so that each side is coated  evenly.

When you are ready to bake, bake this at 400° for 20 minutes. Let rest for five minutes and then plate the salmon plate the potato and cut the potato up placing the marinade from the pan on the potato and serve the asparagus on the side.

Shrimp tacos

Who doesn’t love a good taco? This is an excellent meal that you can throw together quickly after work for your family. It’s pretty, healthy, quick and easy! Oh and did I say it’s also tasty?!

Ingredients

Enough shrimp so that you have four or five shrimp per taco. You can use frozen raw or I have also used the tail on, deveined cooked shrimp from Costco which is the quickest but easy to overcook.

Corn tortillas, decide if you would like one or two per taco. I personally prefer two tortillas per taco.

Purple cabbage

Green scallions

Yellow peppercinis 

Tomatillo salsa

Chopped cilantro

Fresh squeezed lime juice

Either one packet of taco seasoning’s or make your own by mixing 1 tablespoon cumin, 1 tablespoon chili powder, 1 tablespoon paprika , half a tablespoon Himalayan sea salt

Assemble

To begin with I brown the corn tortillas by spring cooking spray in the bottom of a cast iron skillet on medium heat and turning the corn tortillas individually until they look toasty.


Next, place the shrimp that you have tossed with seasoning in the cast-iron skillet and cook until pink. When they have finished cooking squeeze a half of a lime over the shrimp. You’ll thank me later:)


To assemble the taco, I like to lay down four or five shrimp on top of two corn tortillas topped with shredded purple cabbage all of the other chopped ingredients, and tomatillo salsa.

Enjoy!

Bacon Egg Cups

I like to make a batch of 12 of these “muffins” and then put them in the refrigerator for quick breakfast reheats throughout the week.

Ingredients:

12 pieces of bacon

12 eggs

2heaping tablespoons salsa

Cheese if desired 

Spray muffin tin with Pam cooking spray and wrap one piece of bacon around each hole. Combine eggs with salsa and pour in muffin holder. Bake at 375° until done anywhere from 20 to 30 minutes depending on your oven. Let them sit for five minutes before taking them out of the muffin pan.


Here is a pic of my daughter Morgen, nine years old, who loves to get in the kitchen with me. She is making a different variation including turkey Polska kilboska in with the eggs instead of the bacon.

Asian Style Quinoa Salad

2-3 servings

Salad:

1 cup shelled edamame beans cooked

1 cup cooked quinoa

1/2 cup diced cucumber

1/4 cup diced red bell pepper

1 cup chopped red cabbage

1/4 cup shredded carrots

2 tablespoons toasted sesame seeds

1/2 cup cilantro ,chopped

Dressing

3 tablespoons Braggs liquid amino’s

1 tablespoon sesame oil

2 tablespoons rice vinegar

2 tablespoons chopped green onion

2 teaspoons pure maple syrup

Combine all ingredients in a big salad bowl, make the dressing and toss into the salad. Let’s sit about 10 minutes so all of the flavors are incorporated.

Courtesy of the Clean in 14 Detox by Melissa Costello