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Cucumber Cream Cheese Summer Sandwiches

6/29/2016

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Cucumber Cream Cheese Summer Sandwiches

Prep Time: 10 Min

Slice the buns in half and smear a teaspoon sized amount of cream cheese on both sides.

Start by laying 5 – 6 slices of cucumber on the bottom half of the bun. Place a few slices of onion, some basil strips, and salt / pepper. Cover with the top half and ENJOY!

Grocery List

9 Mini Dinner Rolls
1 English Cucumber, sliced
225g tub Herb & Garlic Cream Cheese
10 Basil Leaves, rolled & sliced thin
1 Red Onion, sliced thin
Sea Salt / Black Pepper

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Spinach Salad with Feta, Avocado, and Grape Tomatoes

6/27/2016

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Spinach Salad with Feta, Avocado, and Grape Tomatoes

Prep Time: 10 Min

In a large mixing bowl, add the spinach followed by the tomatoes, onions, and cubed avocado. Toss gently.

In a small bowl, combine the dressing ingredients and whisk together.

Pour the dressing over the salad and add the fresh parsley and cubed feta. Gently toss the salad to coat all the lettuce.

Serve immediately and ENJOY!

Grocery List

4 C Fresh Spinach
½ C Grape Tomatoes, halved
½ Red Onion, sliced & sliced again into strips
2 Avocados, cubed
½ C Feta, cubed
¼ C Fresh Parsley, roughly chopped

¼ C EVOO
1 Tbsp. White Vinegar
1 clove Garlic, minced / pressed
½ Tsp. Dried Parsley
½ Tsp. Dried Basil
½ Tsp. Red Pepper Flakes
½ Tsp. Sea Salt / Black Pepper (to taste)

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Mixed Berry & Banana Smoothies

6/24/2016

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Make sure to visit the main page for some smoothie tips and tricks!

Mixed Berry & Banana Smoothies

Prep Time: 5 Min

Add the fresh strawberries, frozen bananas, and frozen mixed berries. Pour in the almond milk and blend until smooth.

Yields Roughly 3 16oz glasses.

Grocery List

1 ½ C Unsweetened Almond Milk
1 Pint Fresh Strawberries, tops removed. (reserve 3 for garnish)
2 Frozen Bananas
1 C Frozen Mixed Berries
Optional: Honey

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Refreshing Summer Cauliflower Salad

6/22/2016

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Refreshing Summer Cauliflower Salad

Prep Time: 15 Min

Use a food processor and pulse the cauliflower until it is thoroughly broken up into small, chunky bits. Transfer the cauliflower to a mixing bowl.

Add the cucumber, tomatoes, celery, peppers, and red onions. Stir everything together.

Add the parsley, dried chives & dill, lemon juice, EVOO, and salt / pepper. Stir until all the vegetables and vinaigrette are combined.

Taste and adjust salt / pepper if desired.

Serve and ENJOY!

Grocery List

1 Head Cauliflower, stem removed
½ C Cucumber, diced
½ C Grape Tomatoes, halved
½ Red Onion, diced
1 large stalk Celery, diced
5 Mini Sweet Peppers, seeded and diced
¼ C Fresh Parsley, chopped
Juice of 1 Lemon
2 Cap fulls Apple Cider Vinegar
½ Tbsp. Dried Chives
½ Tsp. Dried Dill
½ Tsp. Sea Salt / Black Pepper
1/3 C EVOO

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Veggie Stir Fry over Brown Rice

6/20/2016

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Veggie Stir Fry over Brown Rice

Prep Time: 15 Min

Cook Time: 25 Min

Add the rice, water, butter and salt to a small sauce pot and set the heat to medium high. Once boiled, reduce heat to medium low, cover, and simmer 20 – 25 Minutes until rice is cooked.

**Continue the following steps while working on the rice to maximize time.

In a large frying pan set to medium, add the butter and EVOO. Once melted, add the sliced potatoes and a generous pinch of sea salt / black pepper. Cook 3 to 4 minutes stirring occasionally.

Stir in the red bell pepper, onion, and red pepper flakes along with another pinch of sea salt / black pepper. Cover and cook 3 or 4 more minutes.

Pour in about ¼ C water and add the zucchini, asparagus, and garlic. Season again with a pinch of sea salt / black pepper. Cover and cook 5 minutes stirring occasionally.

Add the tomatoes and soy sauce. Stir, cover, and cook another 2 – 3 minutes until tomatoes split.

Taste and adjust seasoning to taste.

Place a few scoops of the rice into a bowl and press down on the center of the rice forming a boat. Ladle the veggies over the rice and into the bowl.

Sprinkle fresh parsley over the dish and ENJOY!

Grocery List

1 ½ C Long Grain Brown Rice
1 Tbsp. Unsalted Butter
3 ½ C Water
¾ Tsp. Sea Salt

3 Tbsp. Unsalted Butter
1 Tbsp. EVOO
1 C Mini Yellow Potatoes, sliced
1 Yellow Onion, chopped
1 Red Bell pepper, chopped
1 clove Garlic, sliced
1 Zucchini, sliced
¾ C Asparagus, chopped
¾ C Cherry Tomatoes
1 Tsp. Red Pepper Flakes
2 Tsp. Low Sodium Soy Sauce
¼ C Water
Sea Salt / Black Pepper

Fresh Parsley - Garnish

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Smothered Meatball Sandwiches

6/17/2016

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Smothered Meatball Sandwiches

Prep Time: 10 Min

Cook Time: 15 - 20 Min

Preheat oven to 450 F

Place required meatballs on a baking sheet and place in the oven to bake. Bake 15 – 20 minutes until brown and crispy on the outside. Flip once halfway through cook time.

Slice the roll(s) almost the entire way through. Start by spreading a tbsp. of warm sauce on the bottom half of the bun. Place the meatballs on next. Crisscross the mozzarella on top and spoon the remaining two tbsp. of sauce over the cheese. Sprinkle the torn basil over top.

ENJOY!

Note: This recipe does not account for the time taken to prepare the sauce. Start the sauce about 5 minutes prior to the meatballs to ensure things are finished at the same time. A blended sauce works best but any tomato sauce will do!

Grocery List - PER SANDWICH

1 Crusty Roll
3 Tbsp. Tomato Sauce
3 Slices Brick Mozzarella
1 Leaf Basil, torn
3 - 4 GARDEIN Meatless Balls

Optional – Sautéed Mushrooms, Grated Parmesan

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Cabbage Soup

6/15/2016

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Cabbage Soup

Prep Time: 20 Min

Cook Time: 4 - 4 1/2 Hr High

Start by adding the celery, carrots, peppers, and onions to the pot. Season with a ½ Tsp. sea salt and black pepper.

Using a mandolin with the shredding setting activated, start by shredding the cabbage on one of the smaller settings for a finer shred. Halfway through, switch to a larger setting and shred the remaining cabbage a bit larger. Add the cabbage to the pot.

Add the garlic, tomatoes, vegetable stock, thyme, marjoram, pepper flakes, oregano, sage, bay leaves, and another ¼ Tsp. sea salt / black pepper. Drizzle with the oil, cover and set to HIGH.

After 2 ½ hours, open the lid and stir in the drained beans, zucchini, and another ¾ Tsp. sea salt & ½ Tsp. black pepper. Cover and continue cooking on high for another 1 ½ - 2 Hours.

Prior to service, stir in the fresh parsley and celery leaves.

Grocery List

1 Head Green Cabbage, stem removed
1 C Carrots, sliced
2 stalks Celery, sliced and leaves reserved
5 Sweet Peppers, seeded and sliced
1 Red Onion, diced
3 cloves Garlic, chopped
796ml can Diced Tomatoes
1 Zucchini, halved lengthwise and sliced
540ml Navy Beans, drained
5 C Low Sodium Vegetable Stock
3 Tbsp. EVOO
1 Tsp. Dried Thyme
½ Tsp. Dried Marjoram
½ Tsp. Red Pepper Flakes
½ Tsp. Ground Sage
½ Tsp. Dried Oregano
2 Bay Leaves
1/3 C Fresh Parsley, chopped
1 ¼ Tsp. Black Pepper +
1 ½ Tsp. Sea Salt +

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Smashed Potatoes

6/13/2016

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Smashed Potatoes

Prep Time: 10 Min

Cook Time: 27 - 35 Min

Fill a large pot ¾ full with cold water. Season liberally with sea salt and add the potatoes. Cover and once boiled, cook 15 – 20 minutes until cooked.

Preheat oven to 425 F

Strain the potatoes and begin lining them up on the cutting board. Using a potato masher, gently start pressing the potato down. Once the skin has been pierced, begin to mash in a circular motion keeping the potato intact. Transfer the “smashed” potatoes to a baking sheet sprayed with cooking spray.

Whisk the oil, garlic, flakes, and parsley together in a small bowl. Use a basting brush to brush the oil onto the potatoes until all the potatoes are coated. Sprinkle each potato individually with sea salt and black pepper.

Place in the oven to bake 12 – 15 minutes until brown and crispy.

Serve garnished with fresh parsley.

ENJOY!

Grocery List

20 Mini Red Potatoes
3 Tbsp. EVOO
1 clove Garlic, minced / pressed
½ Tsp. Red Pepper Flakes
½ Tsp. Dried Parsley
Sea Salt / Black Pepper

Fresh Parsley, chopped

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Eggplant & Zucchini Parm

6/10/2016

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Eggplant & Zucchini Parm

Prep Time: 15 Min

Cook Time: 35 Min

Preheat oven to 400 F

Lay the sliced eggplant / zucchini on a baking sheet. Drizzle the veggies with a generous amount of EVOO. Season with sea salt / black pepper, red pepper flakes, and half the Italian seasoning. Move the slices around to coat the bottoms in oil as well.

Bake 10 minutes, flip, season again with salt / pepper and remaining Italian seasoning and return to oven for 10 minutes. Remove and set onto a wire rack.

Reduce oven to 375 F

Spray a baking dish with cooking spray and fill the bottom with ¾ of the tomato sauce. Begin laying the zucchini slices in the sauce until they are all in the dish. (Layering is ok) Drop ricotta by the teaspoon across the dish and gently smear the ricotta over the zucchini slices. Lay the eggplant slices over the ricotta / zucchini layer. Drop the remaining ricotta over the eggplant and gently smear it into a layer. Drop the remaining sauce sporadically across the dish. Top with the grated parmesan and spray with cooking spray to help form a crust.

Bake 15 minutes uncovered.

Garnish with fresh, chopped parsley and ENJOY!

2 Chinese Eggplants, sliced ½ ” thick
2 Zucchinis, sliced ½ ” thick
1 C prepared Tomato Sauce
270g Tub Ricotta Cheese
1/3 C grated Parmesan
EVOO
Sea Salt / Black Pepper
1 Tsp. Red Pepper Flakes
1 Tbsp. Italian Seasoning

Fresh Parsley - Garnish

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Traditional Stove top Stew

6/8/2016

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Traditional Stove top Stew

Prep Time: 15 Min

Cook Time: 50 - 55 Min

Melt 2 Tbsp. Butter and half the EVOO on medium heat in a large sauce pot. Add the potatoes and a good pinch of sea salt and black pepper. Cook 5 minutes stirring a couple of times.

Add the onion, celery, bay leaf, red pepper flakes, and another good pinch of sea salt. Continue cooking 3 – 4 minutes. Add the garlic and fresh rosemary / thyme and continue cooking 2 minutes.

Pour in the remaining EVOO and stir in the flour. Continue stirring vigorously and reduce heat to medium low. Cook 5 minutes stirring fairly often.

Increase heat to medium and pour in the vegetable stock. Use a spoon to scrape the flavourful brown bits from the bottom of the pan. Bring to a boil. Add the spice blend and a ½ Tsp. sea salt. Reduce heat to medium low, cover, and simmer 20 minutes.

Stir in the fresh corn and peas. Cover and continue cooking 15 – 20 minutes.

Taste and adjust salt if desired. Stir in the fresh parsley.

Serve and ENJOY!

Grocery List

2 + 1 Tbsp. Unsalted Butter
¼ C EVOO
4 Russet Potatoes, halved lengthwise twice and chopped
3 stalks Celery, chopped
2 Yellow Onions, chopped
2 cloves Garlic, crushed and chopped
2 Tbsp. AP Flour
3 ½ C Low Sodium Vegetable Stock
¾ C Frozen Peas
½ C Frozen Sweet Corn
¼ Tsp. Red Pepper Flakes
1 Dried Bay Leaf
2 full sprigs Rosemary, leaves removed and chopped
½ Tsp. fresh Thyme, chopped
Spice Blend

½ Tsp. Poultry Seasoning
½ Tsp. Ground White Pepper
¼ Tsp. Dried Thyme
¼ Tsp. Ground Sage
½ Tsp. Dried Minced Onion

Sea Salt Black Pepper
2 Tbsp. Fresh Parsley, chopped

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R E C I P E S

Cucumber Cream Cheese Summer Sandwiches

Spinach Salad with Feta, Avocado, and Grape Tomatoes

Mixed Berry & Banana Smoothies

Refreshing Summer Cauliflower Salad

Veggie Stir Fry over Brown Rice

Smothered Meatball Sandwiches

Cabbage Soup

Smashed Potatoes

Eggplant & Zucchini Parm

Traditional Stove top Stew

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