Recipes

Recipes

Layered Bean Dip

1 16 oz can refried beans

1 cup guacamole

1 8oz container sour cream

1 cup salsa

1 cup cheese sauce, or grated cheese

2 Roma tomatoes, diced

1/2 bunch green onions, sliced

1 cup black olives, sliced

 

Cook the refried beans ahead of time and let cool.

Layer in this order:

Refried beans

Guacamole

Sour cream

Salsa

Cheese sauce or grated cheese

Sprinkle chopped tomatoes, green onions, and olives.

Serve with chips and enjoy.

Cream Cheese Peguins

Things you need:

1 can large olives

1 can medium olives

1 carrot

1/2 cup cream cheese or hummus

toothpicks

 

Directions:

  1. Wash and peel the carrot
  2. Slice the carrot into 1/4 inch thick pieces
  3. Cut a wedge out of the slice of carrot to create the feet and beak
  4. Take a medium-size olive and put the beak into the opening of the olive to form the head
  5. Take a large olive and cut out a small section
  6. Now fill the large olive with cream cheese to create the penguin’s body
  7. Put the penguin together by sliding a toothpick through the head, body, and feet

Quinoa Salad

3 cups cooked quinoa*

1 diced avocado (diced)

1 15 oz can black beans (drained and rinsed)

1 medium cucumber (diced)

¾  cup grape tomatoes (cut in half)

½ cup cilantro (chopped)

½ cup green onions (sliced)

½ cup salsa

 

Cook the quinoa then cool to room temperature.

Add the remaining ingredients to the cooled quinoa and mix.

 

*How to cook the quinoa

2 cups water

1 tsp salt

½ tsp cumin

2 tsp onion powder

1 cup quinoa

Bring water and seasonings to a boil.

Add quinoa, stir, cover, and reduce heat to low and simmer for 25-30 minutes.

Cheezy Spread

2 cups of water

¼ cup quick oats

2 ½ tbsp lemon juice

½ cup nutritional yeast flakes

¼ cup cornstarch*

1 tbsp onion powder

¼ cup sesame tahini

1 tsp salt

2 oz jar pimentos (or 3TBS)

 

Directions:

Add all ingredients to the blender and blend until smooth.

Pour into a saucepan and cook on medium, stirring constantly until thickened.

Pour into a greased small loaf pan or another mold.

Cover with plastic wrap and chill overnight in the fridge.

Remove from mold and slice.

Fruit Kabobs

Ingredients you will need:

Red fruit: Cherries, Strawberries, Watermelon, Raspberry or Apple

Orange fruit: Papaya, Orange, Cantaloupe, or Persimmon

Yellow fruit: Pineapple, Banana, Mango, or Peach

Green fruit: Grapes, Kiwi, Honeydew melon, Pear, or Apple

Blue fruit: Blueberries, or Blackberries

Purple fruit: Grapes, Plums, or Figs

Wooden skewers

 

Directions:

First, wash the fruit

Then cut fruit into 1 inch (2 ½ cm) chunks, although leave smaller fruit such as berries or grapes whole

Next, slide fruit onto a skewer in rainbow order

You may choose to eat plain or dip into pear cream or yogurt.

Enjoy!

 

Note:

If there are any left over, put them in a bag or container and freeze. Pull them out on a hot day and enjoy a natural frozen fruit treat!

 

Cilantro Hummus

 

1 can chickpeas, 15oz (liquid reserved)

2 tbsp sesame tahini

¼ tsp salt

2 tbsp lemon juice

1 clove garlic

¼ cup water or reserved liquid from canned chickpeas

1 cup cilantro

Directions

You will be using the blender for this recipe, so set it up on the counter.

1—Drain liquid from the can of chickpeas and set aside

2—Add chickpeas to the blender.

3—Add the remaining ingredients to the blender and blend until creamy smooth.

If it is too thick, add a little water and blend again.

Pour into a nice dish and sprinkle with a little paprika and garnish with some sprigs of cilantro.

Classic Hummus

1 can chickpeas, 15oz (liquid reserved)

¼ cup sesame tahini

¼ tsp salt

2 tbsp lemon juice

1 clove garlic

½ tsp ground cumin

¼ cup water or reserved liquid from canned chickpeas

 

Directions

You will be using a blender for this recipe, so set it up on the counter.

1 Drain liquid from the can of chickpeas and set aside

2 Add chickpeas to the blender.

3 Add the remaining ingredients to the blender and blend until creamy smooth.

If it is too thick, add a little water and blend again.

 

Serve in a bowl drizzled with a little olive oil, sprinkled with a little paprika, and a sprig of parsley to garnish.

 

Chicken-style Seasoning

Chicken-style Seasoning

1 cup nutritional yeast flakes

2 tbsp salt

2 tbsp onion powder

½ tsp garlic powder

1 tsp paprika

1 tsp Italian seasoning

1 ½ tbsp dried parsley flakes

 

Briefly blend all ingredients and store in an airtight container.

Tofu Scramble

1lb tofu—drained and crumbled

2 tsp soy sauce

1 tbsp chicken-style seasoning*

¼ tsp turmeric

2 cloves garlic—crushed

½ cup zucchini—diced

1 cup fresh spinach—chopped

2 green onions—chopped

 

Drain and pat tofu block dry.

Crumble tofu and put into a nonstick pan

Add soy sauce, turmeric, garlic, and chicken-style seasoning.

Cook on medium high for about 10 minutes

Add zucchini then cook for another 5 minutes

Then add the green onions, spinach, and tomatoes and cook for one final minute.

Optional Cooking Method

Mix all ingredients together

Bake uncovered at 350F for 45 minutes in a lightly oiled casserole dish.

NOTE:

*I like to make my own chicken-style seasoning, that way I always have it available.  You can find a recipe for it under the Misc. recipe tab.

Adapted from Seven Secrets Cookbook

 

Quick Breakfast Oats

1 cup unsweetened milk

½ cup rolled oats*

2 tbsp chia seeds

1 tbsp maple syrup

½ ripe banana diced

1 tbsp shredded coconut*

Pinch of salt

 

Directions

Pour the milk into a bowl, mug, cup, or jar. Add maple syrup, banana, coconut, salt and stir well.  Add rolled oats then chia seeds and stir. Cover and put in the fridge overnight or let sit for 15-20 minutes if you prefer it room temperature.  Top with fresh berries or fruit of your choice and a dab of pear cream or yogurt. Enjoy!

 

*Optional. Toasting the rolled oats and coconut adds a nice flavor, but is not necessary.