Seafood Lettuce Wrap

Makes 4-5 rolls
You can double the ingredients to make more.

Ingredients:

1 head of Boston lettuce
4 oz cooked seafood, lobster, jumbo lump crab or shrimp
1 tsp fresh mint, chopped
1 Tbs fresh cilantro (coriander), or parsley
1 Tbs lime juice
pea sprouts (or any fresh sprouts)
1 Tbs mayonnaise
salt & pepper

Preparation:

Mix the fish, herbs, lime juice, mayonnaise, salt and pepper.

Separate the lettuce leaves to form a cup for the seafood.  Spoon the seafood (not too much or it will be hard to roll),  into the lettuce leaf and top it with the fresh sprouts. Roll up the lettuce, tucking the sides in to form a little roll. You can use a toothpick to keep it together.  Use two leaves (on top of each other) for a stronger roll.

Serve with a slice of lime.

This can be served as an appetizer, or for lunch (allow 2-3) per person with a side salad.

Instead of rolling the seafood, try serving it in a martini glass, lined with the Boston lettuce leaf.  Garnish with fresh herbs.

Yellow Split Pea Soup

Shown with spinach for a hearty lunch.

Ingredients:

14 oz. package of yellow split peas
1 small onion, chopped
1 medium carrot, diced
1 stalk of celery, chopped
6 cups of water or vegetable broth
1 slice of fresh turmeric
1 bay leaf
dash of cloves
1/8 tsp ground coriander
1/2 cup of chopped ham (optional)
   omit for Vegan option
Salt & pepper
1 tbs olive oil

Hand full of fresh spinach (optional)

Preparation:

Heat a saute pan and add the olive oil. Saute the onion, carrot and celery for 5 minutes.
Rinse the peas. Add the peas and broth/water, and the rest of the ingredients.
Bring to a boil. Reduce the heat and cover and simmer until the peas are tender, about 30 minutes.

This soup will be course, but if you like it smoother, you can puree for a bit in a vitamix or blender. 

Also, add fresh spinach while it is still hot (stir to blend).

Scrambled Eggs Mediterranean Style

Ingredients:

4 Large Eggs
1/2 red pepper, chopped
6 portobello mushrooms, chopped
2 cups of fresh spinach
1 Tbs chopped white onion, or 2 green onions
1 Tbs chopped fresh parsley
Salt & pepper
Olive oil
1/4 cup goat cheese, crumbled (optional)

Preparation:

Heat a non-stick pan on medium. Add a tablespoon of olive oil.  Add the onions, red pepper and mushrooms and stir till cooked (about 5 minutes). Add the spinach and salt & pepper and cook till the spinach is wilted.

Beat the eggs in a bowl and add salt & pepper. Add the eggs to the vegetable mixture and stir gently on medium - low heat, until the eggs are cooked through.  Stir in the fresh parsley. Remove from heat. Sprinkle with the goat cheese, and serve.

Cook eggs on a low temperature to avoid browning.

Stuffed Mushrooms

This is a quick and easy side dish you can make ahead, and then reheat for 10 minutes.

Ingredients:

6 Portebello Mushrooms (medium) or 2 large
1 large package of fresh spinach (10 oz)
2 cloves of chopped garlic
1/8 tsp garlic salt
pepper
1/4 cup grated mozzarella cheese
 or 1/4 cup grated vegan cheese (optional)
1 TBS olive oil

Preparation:

Wipe the mushrooms with a damp paper towel. Using a spoon, scoop out the stem of the mushroom and the 'gills' to create a clean base for the filling. Set aside.

Heat a saute pan on medium heat and add the olive oil.  Add the garlic and spinach and stir till the spinach is wilted. Add the salt and pepper.  Remove from the heat.  Stir in the cheese if you are using it.

Brush the mushrooms with olive oil, salt and pepper, and fill with the spinach.

Line a baking tray with foil or parchment and spray with oil.
Bake in a 350F oven for about 20 minutes.

Banana Santa Snack

These little snacks are made using 6" - 8" skewers.

Cut a banana in half an threat it onto the skewer. Slice a full-sized marshmallow in 4 to use for the hat. Add the marshmallow on top, then put the strawberry on, and top it off with a mini marshmallow.

Purchase the eyes, or use other candies to make the face of your Banana Santa.

This is a great activity for kids, and then they can enjoy a healthy snack.

Beet and Strawberry Detox Smoothie

This smoothie recipe is from the Minimalist Baker website:  http://minimalistbaker.com

I adjusted the original recipe slightly to make it less sweet and not as thick. It's delicious and contains iron, folate, vitamin C and potassium with natural sweetness from the fruit. You can add a protein powder if you like.  Freeze leftovers into popsicles for a healthy snack.

Serves 2

Ingredients: 

1/3 cup (45g) peeled and chopped raw beets (organic if possible)
  (approximately 1/2 of a medium sized beet)
1 cup of frozen organic strawberries (if fresh, add ice)
1/2 ripe banana - fresh or frozen, (peeled and sliced)
2/3 cup apple juice
1/3 cup water
Fresh mint for garnish

Directions: 

Disposable latex gloves are great to use when handling beets.  Lemon juice will also help get the stains off your hands.

Add the beets, berries, banana and apple juice together in a blender or vitamix.  Blend until creamy and smooth, scraping down the sides.

Taste and adjust the flavor as needed. More banana for sweetness.

Garnish with fresh mint, or shredded coconut or banana slices.

Will keep in the fridge for up to 2 days.

Baked Beans

Ingredients

1 lb of white (navy) beans (2 cups)
1 medium onion, chopped
1/2 tsp salt
2 tsp malt vinegar, or apple cider vinegar
3 TBS brown sugar
1/4 cup plus 2 TB molasses
1 cup of ketchup
pinch of lemon pepper
1/2 cup of rum, white or dark *
1/2 to 1 lb bacon raw, chopped
(cut off most of the fat, or microwave to melt the fat off)

Directions 

Soak the beans overnight in plenty of water in a big bowl.  Drain.

Mix all the ingredients (except the bacon) in an oven proof dish or roast pan and add the beans.  Add enough water to totally cover the beans and then top with the chopped bacon pieces.

Bake at 325F for about 6 hours. Check regularly and add liquid if the beans are dry.
Take the cover off for the last hour.

* You can substitute water or broth for the rum.

Serves 6

This recipe has been adapted from a recipe from Chrissie Nemis, Sudbury Ontario.

Eggplant Caponata

This is a colorful mix of Mediterranean vegetables which can be served as a side dish, appetizer or a topping for fish and chicken.

Ingredients 

1 eggplant (chopped into 1/2” dice)

1 zucchini (chopped into 1/2” dice)

1/4 onion  (or more) (chopped into 1/2” dice)

2-3 cloves of garlic (minced) 

1 red or yellow pepper (chopped into 1/2” dice) 

1 TBS capers 

1/4 cup chopped pitted kalamata olives 

2 TBS balsamic vinegar 

1 cup tomato sauce (Marinara) *

Fresh chopped oregano, thyme, parsley 

Olive oil or coconut oil for frying 

Salt & pepper 

Directions 

Heat the frying pan on Med-high heat. Add the oil. 

Saute the onion for 2-3 minutes, add the garlic and saute 1 more minute. 

Add the chopped eggplant and zucchini and saute for a few minutes (6-8). 

Add the chopped peppers and saute 2-3 minutes. 

Add the capers, olives and tomato sauce and heat, stirring till tomato juice is absorbed by the vegetables.

Remove from heat and add the balsamic vinegar and fresh herbs and salt and pepper to taste. Serve as a side dish, or on top of fish or chicken. 

I like the Rao brand of sauces as they have no added sugar. 

Note:  If you have grilled vegetables, like eggplant and zucchini and peppers, you can easily chop them up and create the caponata with the cooked vegetables. 

Vegetable & Bean Soup

This is a great recipe for your vegan friends! I try to use organic ingredients where possible. 

You can make this for dinner as it's very rich and filling with plenty of protein. 

Ingredients: 

2 TBS olive oil 

1/2 white onion, chopped 

3 cloves garlic, finely chopped

1 carrots, peeled and chopped 

1 stalk of celery, chopped 

1/2 green pepper, chopped 

1 tsp fresh thyme or 1 tsp dried mixed herbs (like Tuscan Sunset)

1 14 oz. can of chopped tomatoes with the juice (organic if available)

1 32 oz. container of vegetable broth (low sodium) 

1 can of black beans (drained and rinsed)

1 can of lentils (drained & rinsed)

1/2 can of chick peas or cannellini beans (drained and rinsed)

(use the rest for a salad)

1 TBS freshly chopped parsley

Directions: 

Heat a soup pot on medium. Add the olive oil and then the onions, carrots, green pepper and celery. 

Stir for 5 minutes till lightly browned and softened.  Add the chopped garlic and stir another 2 minutes. Add the herbs and salt and pepper. 

Add the can of chopped tomatoes. Stir. Add the vegetable broth and stir.  Bring to a boil and simmer for about 15 minutes. Add the black beans, lentils and chick peas. Stir and heat through.  

Add the chopped parsley and serve.  

This soup will thicken when refrigerated and is delicious the next day. 

Quinoa or Farro with Spinach and Mushrooms

Ingredients:

1 cup of Quinoa (uncooked) or Farro
1/2 white onion or 2 Tbs shallots, chopped
4 cloves of garlic, minced
1 tsp fresh turmeric, peeled and finely chopped
1 packet 8 oz of mini-portabella mushrooms, sliced
2 cups of fresh spinach
1 TBS balsamic vinegar
2 TBS olive oil or coconut oil
2 Tbs chopped parsley or green onion


Instructions:

Cook Quinoa or Farro according to package directions.
Heat the pan to medium and add the oil. Gently saute the onion.
Add the garlic for 30 seconds.
Stir in the mushrooms and cook till nicely browned.
Add the spinach and stir until wilted.
Add the cooked quinoa or farro to the pan and mix well.
Stir in the balsamic vinegar.

Serve hot as a side dish.
You can also let the quinoa or farro cool and serve as a salad, by adding
2 TBS olive oil and 1 TBS balsamic vinegar.