Dark Chocolate Smoothie

Makes 1 serving (16 oz)

1 cup of non-dairy milk (almond, cashew, walnut, hazelnut, hemp)
1 banana
1/2 cup ice
2 TBS cocoa powder
1 scoop of protein powder (optional)

Add all the ingredients into your vitamix or blender in the order listed.
Process till smooth.

Top with a fresh sprig of mint. Or you can add a fresh mint leaf to the ingredients.

One-Bowl Chocolate Cupcakes

This is a super-easy cupcake recipe you can make in one bowl. 
You can also sprinkle the cupcakes with sifted icing sugar to decorate, and omit the cream cheese icing. Great recipe for a birthday party. 

Makes 18

Ingredients (Cupcakes)

¾ cup unsweetened cocoa powder

1 ½ cups all-purpose  flour

1 ½ cups sugar

1 ½ teaspoons baking soda

¾ teaspoon baking powder

¾  teaspoon  salt

2 large eggs (or egg replacer)

¾ cup warm water

¾ cup of buttermilk 

(or mix 1 cup of milk or plant-based milk  +  1 TBS white vinegar, then measure out ¾ cup)

3 tablespoons of safflower oil (or canola)

1 teaspoon of pure vanilla extract

Orange Cream Cheese Icing

Beat one 8 oz. package of cream cheese (softened)  with ¼ cup honey and 1 tablespoon of grated orange rind for 1-2 minutes.  Then add ¼ cup heavy cream and beat another 1-2 minutes.  Spread over cooled muffins.  (Covers about 18)

Directions

Preheat oven to 350F.  

Line standard muffin tins with paper liners.  

Sift cocoa powder, flour, sugar, baking soda, baking powder, and salt into a very large bowl.  

Add eggs, warm water, buttermilk, oil and vanilla and mix until smooth.

Divide batter among muffin cups, filling each 2/3 full.  Bake until tops spring back when touched, about 15 minutes.  

Transfer cupcakes to wire racks to cool.  Cupcakes will keep covered up to 3 days. 

Top with cream cheese icing or sprinkle with icing sugar. 

Best Hamburger Recipe

Ingredients 

1 lb. ground beef (80-90% lean)
1 TBS water
2 TBS barbeque sauce
½ tsp salt or steak seasoning*
¼ tsp pepper
1 tsp Dijon mustard
1 egg 
¼ cup dry breadcrumbs
1/8 cup finely chopped white onion (optional)

Directions 

Mix the egg, water, mustard, barbeque sauce, salt, pepper together in a bowl with a whisk or fork till smooth.  Add the breadcrumbs and whisk.  Then add the ground meat and mix gently with a wooden spoon till it holds together.

Make 3 - 4 patties per pound of meat. Each one is about 4-5 oz.  Make a ball and then press flat to about ¾ “ thickness.  Handle gently.  Make an indent in the centre. This prevents the burger from puffing up in the middle when cooking. 

Barbeque on med-high heat for about 4-5 minutes per side.  Turn once and do not move them once they touch the grill till you’re ready to flip them. (Otherwise they’ll stick).  

Do not press them while they are cooking.  (They’ll dry out).

Top with sliced cheddar cheese.  You can add salt & pepper before serving.

Serve on toasted buns with a side of pickles and potato salad or chips. 

* the Keg Spice is good, or any other steak spice. 

You can also use veal or chicken. 

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.