My Favorite Lasagna I've Eaten!

This is sooooo delicious! I combined several recipes I've made before and my personal tweaks and took ideas from other recipes -- it turned out fantastic! We'll definitely be eating this one again very soon!

Vegetable Lasagna

1 T olive oil 

1 yellow onion, chopped

4 cloves garlic, minced

1 stalk celery, finely chopped

1/4 tsp red pepper flakes

2 red bell peppers, chopped

2 zucchini, chopped

1 yellow squash, chopped

1/2 med eggplant, cut off skin and chopped

5 crimini mushrooms, sliced

2 carrots, sliced into rounds

6 oz roasted red peppers from a jar, chopped -- don't omit! It adds a great flavor.

5 tomatoes 

4 stems fresh oregano (2-3 T)

1 stem fresh rosemary (1-2 T)

1/3 c fresh basil loosely packed 

1/2 tsp salt

juice of 1 lemon

16 oz skim milk ricotta cheese

2 eggs

1/2 tsp salt

1 c parmesean cheese, grated (save some for topping)

6 oz fresh mozerella, chopped into small pieces (save some for topping) 

Whole wheat lasagna noodles

1 jar newman's own tomato basil sauce or whichever is your favorite -- or omit -- we like it saucy!

10 oz baby spinach, rinsed

Cook lasagna noodles according to package directions, and strain off water. 

Combine the first grouping of ingredients in a saucepan and cook over medium heat until slightly softened. 

Combine the second grouping of ingredients in a cuisinart and pulse until fairly smooth. 

Combine third grouping of ingredients in a separate bowl. 

Layer all ingredients in the lasagna pan, alternating vegetables, noodles, cheese, cooked vegetable mix, spinach, and tomato basil sauce four times. On the last layer, omit the spinach and top with reserved mozzarella and parmesan. 

Cook at 350 degrees for 25 minutes covered with foil. Remove foil and cook for 10 more minutes. Broil until cheese is golden brown (about 15 more minutes in our case). 

Vermont Maple Blueberry Salad -- Zupas Copycat

This is one of our family's favorite salads and the one I always ask for when I go to Zupa's (one of our favorite date night places). No Zupa's here in CA so sometimes we eat the copycat recipe. 

Vermont Maple Blueberry Salad

Our Family's Favorite Asian Stir Fry and Millet Fried Rice

I make this recipe and then we eat on it for a couple of days. Its a lot of work, but really delicious and healthy. To make the second dinner more exciting, we sometimes serve with potstickers from the store :) This is one of our all-time favorite meals



Millet fried rice is similar to Heidi Swanson's recipe in Supernatural Everyday Cooking and can be found online here:

1 1/2 c millet
3 c water

2 carrots

2 eggs, beaten with a fork

4 oz (1/2 package) frozen peas

1 T toasted sesame oil
3/4 in piece fresh ginger, peeled
4 cloves garlic
2 T nama shoyu sauce (gluten free tamari sauce) or liquid aminos or potsticker sauce

2 c sliced green onion

Combine millet and water in large pan. Bring to a boil, then turn down to a simmer. Cook 20-25 minutes.

Use a vegetable grater to cut carrots into matchsticks (or use knife).

Combine the sesame oil, ginger, garlic, and nama shoyu in a small cuisinart or blender and blend until smooth (if you don't have a cuisinart or blender,  slice the ginger and garlic very thinly and add all sauce ingredients straight into the pan).

Scramble the eggs over medium-high heat, then combine the carrots and peas and millet in the pan. Add sauce and green onions and serve!

Favorite Asian Stir Fry with Delicious Garlic Ginger Sauce

1 yellow onion
2 small or 1 medium eggplant
1-2 red, yellow, or orange bell peppers
1/2 c green beans, cut into 2 inch length pieces
2-3 heads broccoli
2 carrots, cut into matchsticks
can of bamboo shoots or water chestnuts
3 small zucchini
3 baby bok choy (or use 1/2 a large head of bok choy)

3 T fresh ground creamy peanut butter (no sugar or salt added)
2 1/2 T Rice Wine Vinegar
3 T Nama Shoyu (gluten free tamari) or Liquid Aminos
1 T Brown Sugar
4 cloves garlic, cut into thirds
1 inch piece fresh ginger, chopped into pieces
2 T Dr. Fuhrman's Vegizest (no salt seasoning) -- omit if you don't have it
1 tsp cornstarch
*If you want a kick, you can add cayenne pepper

1 head romaine lettuce, chopped
2 T chopped raw cashews


Put all sauce ingredients in cuisinart and blend until smooth.

Combine all vegetable ingredients except for baby bok choy in a large pot (or wok) with 1/2 c water or just enough so it doesn't burn. Cook for 5 minutes on med-high heat, then add baby bok choy and sauce and cook until thickened (about 5 minutes) don't overcook!

Serve stir fry over a bed or romaine and millet fried rice (or just use short grain brown rice) and top with cashews. 

"Better than Olive Garden Fettuccine Alfredo"

When you just need some balance and something that's like a night out at Olive Garden, make this stuff :) We ate it with a big salad and minestrone soup.

Black Beans

I wanted to find a way to avoid the plastics that are in canned beans and save a little money at the same time :)

{Image via}

Black Beans from Scratch

1 lb dry black beans
2 c beef broth
3 c water

1 1/2 large yellow onions
3 cloves garlic
4 red bell peppers (could also use green)
1 tsp Real Salt or Sea Salt
1 T fresh oregano, chopped (or use 2 tsp dried)
2 tsp coriander
2 tsp fennel seed
2 tsp cumin
2 tsp chili powder
2 tsp sugar
1/2 tsp red pepper flakes
pinch cayenne pepper

3 cups fresh tomatoes (or use canned)
2 T red wine vinegar

Soak black beans for 8 hours. Bring black beans in water and broth to a boil then simmer, covered, for 40 minutes. Add vegetables and seasoning except for fresh tomatoes and vinegar and simmer for another 30 minutes. Add tomatoes and vinegar and simmer for 15 minutes, uncovered.

Otsu Recipe and an Update!

So it's been forever since either Nikki or I have posted on the blog. We are both pregnant :) and, what do you know? Food just doesn't sound that good. We also both moved across the country from each other (sad!). 

I want to contribute a few of our favorite meals whether I have a picture or whether or not they are original; I think I'd rather just have the recipes and be able to share them with others. 

This is not an original recipe, however it is a delicious recipe from Heidi Swanson's book Supernatural Cooking (available at Anthropologie) with variations.

{Image from Heidi's Book, Supernatural Cooking}

Otsu (Soba Noodle Salad)

Ingredients

	~	Fresh ginger, cut into a 1 in cube, then diced into smaller pieces
	1	Tbsp honey
	1/4	tsp cayenne
	1/2	tsp fine-grain sea salt
	2	Tbsp freshly squeezed lemon juice
	¼	c unseasoned brown-rice vinegar
	⅓	c shoyu sauce (wheat-free soy sauce)
	1	Tbsp extra-virgin olive oil
	3	Tbsp toasted sesame oil ____________________

	12	oz dried soba noodles
	1/2	c chopped fresh cilantro
	1	bunch green onions, thinly sliced
	1	cucumber, peeled and diced
	¼	cup roasted sesame seeds (mix black and regular- it looks beautiful)

1/2  red bell pepper, diced

Combine all dressing ingredients in a cuisinart. 

Cook the soba noodles according to package directions (boil water, add noodles, turn off heat and let the noodles cook just until tender, then drain).  

While noodles cook, combine all vegetables and sesame seeds in a bowl. Add noodles and dressing when desired. 

Note: while this Otsu is to be eaten cold, Dan and I like to eat it hot. We serve it with lightly steamed broccoli or the cilantro lime cabbage recipe that's also on this blog. 

{My modified version. Originally from the book Super Natural Cooking by Heidi Swanson}

Quinoa Salad, Fiesta Style

This is not an original recipe, however it is a delicious recipe from Tammie at Simple. Healthy. Tasty. with slight variations.

Fiesta Style Quinoa Salad

Salad:

3 c cooked quinioa

1 avocado, chopped

1 bunch green onions, chopped

1 can olives, sliced

2 ears fresh corn cut off the cob 

1 can black beans, drain and rinse

1/2 jalapeno pepper (optional)

3 large tomatoes, chopped

Dressing: 

3 T olive oil

1/2 c fresh lime juice

1 T agave

1 tsp  real salt

1/2 tsp cumin

3/4 tsp chili powder

Cayenne pepper, if desired

Garnish with thyme sprigs

Combine all salad ingredients in a serving bowl. Separately mix dressing, pour over salad.

{from Simple. Healthy. Tasty.}

Bulgur and Barley Casserole

This casserole was my go-to in college because it was delicious, easy to prepare ahead of time, and easy to bring to school, and most of all because it is so filling and well-balanced. 

Bulgur and Barley Casserole

6 Servings

1/4 c yellow onions, chopped 

1/4 c celery, chopped

2 medium carrots, sliced into rounds

1 can black beans (drain & rinse)

1 can kidney beans (drain & rinse)

1/2 c frozen corn 

3/4 c barley

1/2 c bulgur wheat

3-4 T snipped parsley (or use 1-2 T dried)

1/4 tsp garlic salt

1 tsp liquid aminos (or soy sauce)

2 cans low sodium chicken broth 

1/4 c shredded cheddar cheese

Combine all ingredients in a casserole dish. Bake for one hour at 350 degrees, stirring after 1/2 hour. Top with shredded cheddar or mozzarella cheese.

Homemade Vegetable Beef Spaghetti Sauce

Homemade Vegetable Beef Spaghetti Sauce

Serves 10

3/4 lb organic grass fed ground beef
1 yellow onion, chopped

2 garlic cloves
1 red bell pepper, chopped
1 yellow bell pepper, chopped
3 carrot, cut into rounds
1 head celery, chopped
3 small zucchini squash, chopped
1 can tomato sauce
2 jars Classico (or whatever pasta sauce you prefer)
1 T dried oregano
1 T dried basil
Fresh Parmesean cheese, for garnish

1-2 lb whole wheat pasta (my favorite is cappellini)

Cook the ground beef and onion together until browned. Add all other ingredients and simmer for 30 minutes. In a separate pot cook pasta according to package directions. 

Liz's Best Baked Salmon with Lemon-Thyme Crumb Topping

One of the perks of marriage are in-laws.I won the lottery with mine. My mother in law is one of the very best cooks I have ever known. She makes this salmon dish for special family events and graciously allowed me to share this treasure with you all. My husband can eat an entire Costco sized filet himself. It is that good. It is also surprisingly quick to put together. 

Serves 4-6. Prep time 40 min. Bake time 20 min.

Ingredients:

1/2 c chopped fresh italian parsley

1/4 c plus 2 T freshly grated Parmesan cheese

1/4 c chopped fresh thyme or 1 T dried, crumbled

2 t grated lemon peel

1/2 t salt

4 small garlic cloves

2 1/2 c fresh white breadcrumbs

6 T (3/4 stick) butter, melted

1 3-4lb salmon fillet

2 T (1/4 stick) butter, melted

Preheat oven to 350 degrees. Place parsley, Parmesan, thyme, lemon peel, and salt in food processor. With machine running, drop garlic through feed tube and process mixture until finely chopped. Transfer to medium bowl. Add breadcrumbs and stir to combine.  Toss breadcrumb mixture with 6 T melted butter. *note: This can be prepared a day ahead. Prepare mixture leaving out the butter and cover and refrigerate. Bring to room temperature before using and mix in melted butter.

Rinse salmon and pat dry. Generously butter shallow baking pan. Place salmon skin side down. Brush with 2 T melted butter. Cover with breadcrumb mixture. Bake fish until opaque in center, about 20 minutes. Serve with spiced parsley mayonnaise. (see below)

SPICED PARSLEY MAYONNAISE

1/4 c minced fresh italian parsley
1/4 c minced fresh cilantro
1/4 c minced green onions
2 T red wine vinegar
1 garlic clove, minced
1/2 t minced fresh oregano (or 1/4 t dried)
1/4 t freshly ground black pepper
1/8 t cayenne pepper
1 c mayonnaise OR plain greek yogurt

Combine all ingredients except mayonnaise in small bowl. Cover and let stand at room temperature at least 30 minutes. Stir in mayonnaise and serve. 

In Honor of Mother's Day: Pears and Collards Baby Food

3 full jars, or 12 oz baby food

3 D'Anjou pears
1 cup collard greens, packed

Core pears and slice into 1 inch pieces. Chop collards and steam over medium heat for 5 minutes. Put into food processor or blender and blend until smooth. 

Cucumber Refresher

Cucumber Refresher

Serves two (24 oz juice) 

8 c Collard Greens (packed)

1/2 bunch kale

1 cucumber

2 apples

1 or 2 lemons

Run all ingredients through a blender.

La soupe froide à la céleri

This IS the new way to eat celery. It's amazing because it takes 5 minutes to make and it's just a tasty bowl of vegetables in a new configuration. Sometimes I wolf it down plain, sometimes my daughter and I use it as a dip with multigrain chips. The recipe comes from the book Raw Food: A Complete Guide for Every Meal of the Day by Erica Palmcrantz and Irmela Lilja.   I've tried variations on the amount of each vegetable in this and haven't liked it as much as their recipe, so let us know if you find one!

La soupe froide a la celeri

Ingredients

• 1 bunch celery, chopped
• 2 tomatoes, chopped
• 1/4 cup fresh parsley
• 2 teaspoons lemon juice
• 2 teaspoons salsa (my favorite is Jack's special salsa from Costco)
• 1 avocado
• Bragg's liquid aminos OR tamari OR Nama Shoyu, to taste (I use about 1 Tablespoon)
• 1/2 cup water

Blend all ingredients in a high speed blender or food processor until it reaches the desired consistency. I like mine to still have some texture and crunch so I don't leave it long. Add the Bragg's liquid aminos last to taste. If you want a smooth, thinner consistency, add a little more water and let it blend longer. 

Possible variations could include adding cucumber, bell pepper, or other herbs per your preference.

Cranberry Orange Smoothie

Just a little twist on the morning smoothie. 

Ingredients:

1/2 cup orange juice

1/2 cup unsweetened vanilla almond milk

3/4 cup fresh or frozen cranberries

3 oranges, peeled

2 tablespoons agave nectar

1 teaspoon fresh lime juice 

1 cup ice cubes

Place ingredients in a blender in the order listed and blend. For a more tart smoothie, add more limes and cranberries. For more sweetness, add more agave or an apple. 

Red Coconut Soup

This soup has a unique taste of mild indian flavors. It's got ginger, garbanzo beans, lime, and coconut. An added dash of salt and spritz of lime over the top complete it. This is one of our favorite go-to dinner recipes.

Red Coconut Soup 

Serves four

2 cups red split lentils

1 onion, finely chopped

1 cup fingerling potatoes, whole or diced depending on your preference

2 red bell peppers cut into 1/2 inch dice

1 cup diced celery

1 fresh jalapeño or serrano chili, finely chopped, including seeds

1 tablespoon fresh peeled and minced ginger

2 garlic cloves, finely chopped

1 tablespoon curry powder

1/2 teaspoon cinnamon

2 teaspoons salt

1/3 cup tomato paste

7 cups water

1 can unsweetened light coconut milk

1 15-ounce can of chickpeas

fresh cilantro and lime wedges for serving

Heat the tablespoon of olive oil in a large soup pan and add the onions, bell pepper, celery and jalapeno and cook for 5-7 minutes until the vegetables have softened and start to take on some color.  Add the garlic, ginger, potatoes, spices and tomato paste and continue to cook for 2-3 more minutes until the mixture is toasty and fragrant.  Add the water, coconut milk, lentils and chickpeas and cook uncovered for 20 to 25 minutes. Once served in bowl, squeeze lime juice generously over each serving and season with salt and cilantro to taste.

{Adapted from a recipe by Tina Jeffers, author of Scaling Back}

Green Lemonade

There are days where you feel really motivated to eat clean. This juice will be the spark to your flame. It tastes like lemonade but ain't no kid gonna be selling this for fitty cents on the street corner. They would totally charge $1. It's that good.

Green Lemonade

Serves one

1 head romaine lettuce, rinsed
1 bunch kale, rinsed and deviened
1 apple (fuji or green seems to taste best)
1 lemon, peeled

Optional addition:
5-8 blackberries

Run all ingredients through a juicer, lemon last. Drink within 15 minutes of making the juice for the most nutritional value. (After that, the enzymes in the vegetables start to become ineffective).

{Credit for this recipe goes to Natalia Rose, author of The Raw Food Detox Diet}

Nikki's version Vegetable Lasagna

This dish is a great way to eat a heaping serving of vegetables and still get that comfort food feeling. It's a slightly sweet sauce that pairs nicely with the red and yellow peppers. You can't taste the kale, so any sissies afraid to eat kale *my husband* just dive in and then you can say you've tried it. ;)

Vegetable Lasagna
Serves 6
Prep time: about 1 hour start to finish

Ingredients:

2 T olive oil
1 T garlic, minced
1 onion, chopped
2 small zucchini, chopped
1 yellow pepper, chopped
1 red pepper, chopped
2 leaves Kale, de-veined and chopped to 1" pieces
2 cups spinach
2 15oz. cans diced tomatoes
1 8oz. can tomato paste
juice from 1/2 lemon
3 T red wine vinegar
1 T basil (or 1/4c fresh basil, diced)
1 T oregano (or 1/4c fresh oregano)
1 t sea salt
1/2 t fresh ground pepper

9 lasagna noodles
1 c shredded mozzarella
1/4 c shredded parmesan

Preheat oven to 350 degrees. Boil water and cook lasagna noodles until just past al dente- about 8 minutes. Drain and set aside. In large pot, add olive oil, garlic, onions, and zucchini. Saute until onions become translucent, about 4 minutes. Add peppers, and kale and saute another 2-3 minutes. Then add spinach, diced tomatoes, tomato paste, lemon juice, red wine vinegar and spices. Simmer for 10 minutes.

In a 9x13 glass baking dish, pour 1/2 cup of vegetable tomato sauce. Layer with 3 noodles, sprinkle with 1/2 cup mozzarella cheese, and then pour 1 cup of vegetable tomato sauce. Repeat until all noodles, sauce, and cheese are gone. Sprinkle parmesan cheese over top. Cover with tin foil and bake 30 minutes. Remove foil and bake another 5-10 minutes until cheese is light brown and sauce is bubbling on around the edges of the dish. Let stand 10 minutes to cool after removing from oven before serving.

Vegetable Enchiladas

 

This is not your standard beans-rice-cheese kind of enchilada. This is like busting open a piñata full of vegetables...smothered in your dream sauce. Your dinner guests will never know what hit them. The insane amount of spinach also makes your muscles double in size and self-tone overnight. It's always a perk when your food does your workout for you.

Vegetable Enchiladas

Serves four


13 ounce can chicken, shredded
15 ounce can black beans, rinsed and drained
15 ounce kidney beans (or pinto), rinsed and drained
3/4 cup frozen organic corn
12 cups loosely packed fresh baby spinach, uncooked
10 green onions (approximately 1 1/2 bunches), sliced into rounds
2/3 cup cilantro (1 bunch) chopped
2 teaspoons cumin
16 ounces shredded 3 cheese blend
7 whole grain tortillas

Homemade Enchilada Sauce
1 tablespoon olive oil
1/2 white onion, minced
2 cloves garlic, minced
1 can green chiles 
3 cups chicken broth 
1/4 cup tomato paste
1/4 cup all-purpose flour
1 tablespoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt

To make the sauce: over medium heat, brown the onion until translucent and then add garlic for 30 seconds. Place all ingredients in a blender (including the browned onion and garlic) and blend until smooth. Place back in the pan and stir over medium heat until the sauce thickens (10 minutes).

Combine all other ingredients except 10 ounces cheese and tortillas in a mixing bowl. Lightly coat a 9x13 pan with a little enchilada sauce. Generously fill tortillas until bursting, roll, and place them in the pan.  Cover enchiladas with sauce and sprinkle the remaining 10 ounces of cheese. Bake for 20 minutes in a 375 degree oven. 

{Adapted from Martha Stewart and The Garden Grazer}

Grilled Red Pepper Panini

The red pepper has to be one of the most versatile vegetables. Each time you cook it a new way, it tastes just a little bit different. This Panini highlights the roasted version of a red bell pepper and is delicious next to the coolness of the other vegetables layered on this warm sandwich. Pictured here on top of whole grain artisan toast, it's also extremely good on a Ciabatta roll.

Grilled Red Pepper Panini

Makes 4 sandwiches

8 slices Ciabatta or other favorite bread (I like whole grain or rye artisan bread) 

4 zucchini, cut thin and long

1 yellow bell pepper, thinly sliced into rounds

1/2 purple onion, thinly sliced into rounds

2 teaspoons balsamic vinegar

3 roasted red bell peppers (in brine), sliced into rounds

Avocado (optional)

Asparagus Basil Pesto 

2 T olive oil

1 cup loosely packed fresh basil

1/2 cup asparagus, boiled for about 3 minutes or until tender enough to blend

1/2 fresh lemon, squeezed

2 teaspoon nutritional yeast (optional)

2 garlic cloves

1/4 cup pine nuts

Salt to taste

Marinate zucchini, yellow pepper, and purple onion in the balsamic vinegar for 15 minutes. While marinating, blend ingredients for asparagus pesto until smooth.

Layer marinated vegetables along with avocado and roasted red bell peppers on favorite bread (Ciabatta bread is recommended by the Italians, but I choose a whole grain artisan bread -- I especially love rye). On the other slice of bread, spread the pesto. Place the sandwich in 1 teaspoon of olive oil or butter and cook over medium heat for 15 minutes, or until golden brown. If you do not have a panini maker, you can put a plate with a can on top of the sandwich to weight the bread and press it as the panini maker would. 

What is Balanced Palates?

Balanced palates is the brainchild of two friends that don't want to ride the wave of an over-proccessed, stressed out and out of balance world. Great things can be found in going back to the basics, and that is the goal of this blog- to help us all find the balance we need so we can be successful in the avenues life takes us down. Balance between nutrition, exercise, and a healthy dose of soul food can tip the scale in the direction of happiness- and who doesn't need a little more of that with all the pressures we daily face? So here it is- what we hope can be a one stop shop for a little zen moment during your crazy day.

Alyssa Holbrook is the resident chef, rarely making the same recipe the same way twice! Her recipes are always a healthful combination of the necessities you will likely have on hand and the fun stuff that makes you peruse isles of the grocery store you never thought you'd visit. Due to her own experiences searching for the right nutrition for her and her family, she has found many ways to adjust diet that don't sacrifice the tastes we love. Her trademark is an abundant use of fresh herbs and a LOT of vegetables. She is an amateur photographer and a very happy homemaker with a hunger for using her creativity to bless others' lives. The love of her life is Dan, whose understanding and constant joy makes this blog possible. She loves mothering Milah, who is her mom's best friend.

Nikki Zirkle really likes eating Alyssa's food. Sometimes it makes her want to cook too. So when that urge hits, you'll know. Otherwise she provides the soul food that our hungry souls need to find peace smack in the middle of the chaos. She is the wife of superman and the mother of a feisty, tender, very ticklish toddler. She also likes to doodle and does some work for Sarah Perkins Photography and Design based out of Colorado.

We hope you enjoy balanced palates. 

Soupe à la Crème de Citron

Picture your taste buds dancing in mod 70s attire sipping funky colored lemonade and swaying to a groovy beat. That is what this soup makes your mouth feel like. It's got serious tang so if you're not a lime lover, tone down that measurement and it will taste more like a sailboat cruising calm seas. Still dancing tastebuds, just sans funky colored lemonade.

Soupe à la Crème de Citron

Serves six

1/2 tsp olive oil

1 white onion, chopped

5 cloves garlic, chopped

15 small tomatillos

6 cups vegetable stock

1/4 cup + 3 tablespoons freshly squeezed lime juice 

4 ripe avocados (or 6 small), peeled and pitted

1/2 cup chopped fresh cilantro

1/2 tsp sea salt

Sour cream or plain greek yogurt for garnish

Green onions, thinly sliced for garnish (optional)

In a bit of olive oil, cook the onion and garlic until translucent. Prepare tomatillos by removing skins and chop. Add the vegetable stock and tomatillos and simmer for about 5 minutes. Put the whole soup into a blender and blend until smooth. 

Cool for 30 minutes, or until chilled. 

Blend the freshly squeezed lime, avocado, cilantro, and salt in a blender and add the cooled soup base. Return the soup to the refrigerator until ready to serve. Serve cold. Garnish with cream, as pictured and green onions sliced into rounds, if desired.  

{Adapted from Heidi Swanson's Supernatural Cooking Crema de Guacamole Recipe}

  

Herbs de provence salade

This salad is simple as can be. The unique and lively flavor comes from the fresh herbs. Tasting this you will agree- sometimes vegetables just need to be eaten as God grew them. Notice the lack of lettuce for a base to this salad. For some this will be a daring new step but take the leap- it's worth it!

Herbs de provence salade

Serves four

1/2 red onion 

2 cucumbers (I like English best)

2 tomatoes

1 green pepper

1 T fresh oregano

3T (2 bunches) fresh basil

2 T olive oil

1 lemon, juiced

salt and pepper, to taste

Thinly slice all vegetables into rounds using a mandoline or knife. Combine all ingredients in large bowl. 

Provencal baked lemon chicken with rosemary and dijon

I think rosemary and lemon are star-crossed lovers. Nature tried to keep them apart- with the lemon flung high up to grow in a tree and the rosemary anchored to the dirt. Alas, fate has brought them together in a combination so powerful, that had Romeo and Juliet eaten this for their last supper they'd have skipped the drama in favor of seconds.

Provencal baked lemon chicken with rosemary and dijon

Serves four

3 large chicken breasts

1/2 cup freshly squeezed lemon juice

1 tablespoon honey dijon mustard

1 1/2 tablespoons stone ground dijon mustard

1/4 cup robust olive oil

6 cloves fresh garlic, minced

3 tablespoons finely chopped fresh rosemary

1 tsp sea salt and freshly ground black pepper to taste 

In a small bowl whisk together the lemon juice, olive oil, honey dijon mustard, stone ground dijon mustard, rosemary, garlic, sea salt, and pepper. Cut chicken breasts into 1/2 inch strips and add to dressing. Marinate for 1-2 hours. 

Preheat oven to 425 degrees. 

Brown marinated chicken on a baking sheet for 12-15 minutes or until cooked through. 

Pesto di pistacchio genovese on spring wheat soba noodles

Pesto di pistacchio genovese on spring wheat soba noodles

Makes approximately 2/3 cup pesto

1/2 - 1 cup loosely packed fresh basil 
4 cups spinach 
3 tablespoons olive oil 
3 tablespoons nayonaise (or mayonnaise)  
3 tablespoons shelled pistachios
1/4 cup pine nuts
1 tablespoon nutritional yeast (if desired for B vitamins)
2 cloves garlic
1/2 tsp sea salt
1/2 pound soba noodles (buckwheat or spring wheat)
Freshly ground sea salt and black pepper

Combine all ingredients except noodles in a high-speed blender until smooth. Boil soba noodles approximately 5 minutes, or until soft. Drain. In a large serving bowl, combine noodles and sauce until coated. 

Sprouted raw protein drink with cinnamon and maca

Sprouted raw protein drink with cinnamon and maca

Serves one

3 tablespoons vanilla raw protein (a blend of rice protein and 17 sprouts)

2 T sunwarrior raw vanilla brown rice protein

8 oz unsweetened almond milk 

8 oz filtered water

5 ice cubes

1 tsp cacao powder
1 tsp maca powder
1/4 tsp cinnamon
pinch nutmeg
(glutamine, used in weight training if you wish)

Blend in blender until smooth and frothy.