Healthy Winter Cabbage Soup

I cannot say enough about this soup!  Every bite is a treat, every spoonful contains a little different combinations of flavor teasing you into the next bit and the next bite!!!!!!!! This is a fabulously healthy soup

Ingredients

Directions

1. Get out the 8 quart pot.
2. Boil 1 quarts of water in a kettle.
3. Dice onions and garlic
4. Add celery, carrots and squash
5. Cover the bottom of the pot with olive or grape seed oil and stir-fry the above veggies. Add at least a tablespoon of sea salt and lots of black pepper. When hot, not tender, pour in the boiling water and boil another kettle of water.
6. Add to the soup and boil: tomatoes and puree,
7. Slice a whole cabbage as small as you’ll be comfortable eating, and to avoid really bad slurping noises. Put it in the pot as you go .
8. Add fresh parsley,basil and chives.
9. Cover the pot and boil the heck out of it. It’s done when the celery is no longer hard and the thick bits of cabbage are a bit translucent. The pot can cool overnight on the counter before you store it in the fridge.

EAT AND ENJOY:)

Quinoa & Apple Breakfast Warmer

Quinoa is a gluten free grain. It is an ancient grain from South American that is high in protein and very versatile. Try it for breakfast as a substitute for oatmeal or cream of wheat or with lunch of dinner in place of rice.

Ingredients:

• ½ cup of quinoa
• 1 apple
• ½ lemon
• Cinnamon
• Optional: raisins

Instructions:

1. Cook the quinoa according to the packet instructions. Then bring to the boil and simmer for 15 minutes.
2. As you’re reaching the end of the 15 minutes, grate the apple in and cook for a further 30 seconds, grate in the zest of the lemon and squeeze a little lemon in to taste. Now serve in bowls with a sprinkle of cinnamon and voila! Delicious and warming.

Note: if you want to add raisins (and I only recommend this while transitioning) then throw them in just before you grate in the apple.

Gluten Free & Dairy Free Pumpkin Pie

• 1 cup canned pumpkin (not pumpkin pie mix)
• 1/2 cup Original Bisquick® mix
• 1/2 cup sugar
• 1 cup evaporated milk (from 12-oz can) *
• 1 tablespoon butter or margarine, softened
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon GF  vanilla
• 2 eggs  or egg substitute)
• 1/2 cup chopped pecans
• 1 1/2 cups frozen (thawed) whipped topping ( Rice Whip)
• 1/4 teaspoon pumpkin pie spice
• 8 pecan halves, if desired

To make dairy free :

• Evaporated milk substitution: use 1 cup rice or almond milk plus 1/3 cup dark maple syrup
• Ready Rice Whip  for traditional cool whip

Directions:

1. Heat oven to 350ºF. Spray 9-inch glass pie plate with cooking spray.

2. In medium bowl, stir pumpkin, Bisquick mix, sugar, milk, butter, 1 1/2 teaspoons pumpkin pie spice, the vanilla and eggs until blended. Stir in chopped pecans. Pour into pie plate.
3. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour.
4. Stir whipped topping and 1/4 teaspoon pumpkin pie spice. Garnish pie with topping and pecan halves. Store covered in refrigerator.

Gluten Free Southwest Black Bean Cake & Guacamole

Ingredients for Guacamole:

• 1 medium avocado, seeded and peeled
• 1 Tbs. lime juice
• 1/2 tsp Beau Monde
• 1 Clove minced garlic
• 1/2 c shopped onions
• 1 tsp chopped cilantro
• 1 small Romano tomato chopped.
• Sea Salt to taste

Ingredients for Bean Cakes:

• 2  slices whole wheat or Gluten Free bread OR 2 soft corn tortilla-torn
• 3  Tbs. fresh cilantro leaves, finely chopped
• 2  cloves garlic minced
• 1  15-ounce can black beans, rinsed and drained
• 1  canned chipotle pepper in adobo sauce
• 1  to 2 tsp. adobo sauce
• 1  tsp. ground cumin
• 1  egg (or egg replacer)
• 1  small plum tomato, chopped
• Ground black pepper
• Sea Salt to taste

Directions for Guacamole:

1. In a small bowl mash avocado.
2. Stir in lime juice
3. Add all garlic, cilantro, Beau Monde, mix well.
4. Add in tomatoes and onions
5. Season to taste with salt and black pepper.
6. Cover surface with plastic wrap and refrigerate until ready to serve.

Directions for Bean Cake:

1. Place torn bread/corn shells in a food processor bowl or blender container.
2. Cover and process or blend until bread resembles coarse crumbs. Transfer bread crumbs to a large bowl; set aside.
3. Add the beans, chipotle pepper, adobo sauce, cumin, garlic and cilantro. Cover and process or blend using on/off pulses until beans are coarsely chopped and mixture begins to pull away from side of bowl or container. Add bean mixture to bread crumbs.
4. Add egg; mix well.
5. Shape into four 1/2-inch-thick patties.
6. Lightly grease the rack of an uncovered grill.
7. Place patties on rack. Grill directly over medium coals for 8 to 10 minutes or until patties are heated through, turning once halfway through grilling.
8. To serve, top the patties with guacamole

Spicy Garbanzo Bean Soup

Ingredients:

• 1 c.  large onion, chopped
• 3/4  medium red sweet pepper, chopped
• 3  cloves garlic, minced
• 2  tsp. EVOO
• 1 1/2  tsp. ground cumin
• 1/2  tsp. paprika
• 1/4  tsp.cayenne pepper
• 1  14-ounce can reduced-sodium chicken broth
• 1 1/2  c. water
• 2  15-ounce cans garbanzo beans, rinsed and drained
• 1  10-ounce package frozen whole kernel corn (2 cups)
• 2  medium tomatoes, chopped (2 cups)
• 2  Tbs. finely chopped fresh cilantro

Directions:

1. In a 3 to 4-quart saucepan cook onion, sweet pepper, and garlic in hot oil over medium-high heat about 4 minutes or until onion is tender, stirring occasionally.
2. Stir in cumin, paprika, and cayenne pepper; cook and stir for 1 minute.
3. Carefully add the chicken broth, water, beans, corn, and tomatoes.
4. Bring to boiling; reduce heat.
5. Simmer, covered, for 20 minutes.
6. Ladle into serving bowls.
7. Sprinkle with cilantro.

Fat Burning Chili

Ingredients:

(Choose organic foods when possible)

• 1 medium size white onion (chopped)
• 1 zucchini (sliced and dices)
• 1 stalk celery (chopped)
• 2 tsp. extra virgin olive oil
• 1 lb. lean ground turkey or 2 cups left-over diced cooked turkey
• 1 can organic dark kidney beans
• 1 can pinto beans
• ½ tsp. cumin
• 4 oz. organic tomato sauce (unsweetened)
• 2 cloves garlic (chopped)
• 1 tomato (chopped)
• 1 tbs. parsley flakes
• 1 tbs. chili powder
• 1 tsp. cocoa powder
• ½ lime (juiced, add after all is cooked and cooled slightly)
• ½ cup fresh cilantro leaves (for topping each bowl of chili)
• *add cayenne pepper to taste and for a little metabolic boost.

Directions

1. In a large non-stick skillet heated to medium-high add the olive oil, onion, celery and zucchini, then add ground turkey cook until lightly browned. Or add cooked diced turkey.
2. In a bowl, add all the other ingredients (except cilantro) stir together, then pour into the cooked meat mixture. Continue cooking until all is hot then remove from heat.
3. Serve in bowls and top with fresh cilantro leaves.

Note:

This is an awesome tasting, fat burning chili that is high in fiber, low in calories, high in protein, high in nutrients and taste great! Serve with a large green salad and you have a fantastic fat burning meal!!Burning Power Rating “10″ (10 is best)

Spinach Turkey Meatballs

Ingredients:

• 2lbs Jennie O Lean Italian turkey sausage
• 2 Tbs EVOO
• 3Tbs GF Brown rice crumbs or corn flakes
• 3Tbs Milled ground flax
• 1/4C finely chopped parsley
• 1/2C finely chopped cooked spinach (optional)
• 1/2c finely diced onions
• 3Tbs minced garlic

Directions:

1. Mix  all ingredients together well
2. Roll in desired meatball size
3. Brown in a pan on med to high heat
4. Transfer to a baking dish and cook on 350F for 20 min
5. Serve hot or cool and freeze for a later date.:

OPTIONS:

• Serve over rice
• Serve over spaghetti squash
• Serve over GF pasta
• Serve as a snack and tomato sauce to dip in
• Make a meatball sandwich

Turkey Pumpkin Burgers

INGREDIENTS:

• 6 teaspoons extra-virgin olive oil, divided
• 1 lb. fresh ground turkey
• 1 medium onion, chopped
• 1/2 cup finely chopped red or green bell pepper
• 1/2 cup fresh or frozen corn
• 2 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 cup canned unseasoned pumpkin puree
• 1/2 cup shredded Monterey Jack, Cheddar cheese, rice cheese or sheep cheese
• 1/2 cup ground flax
• 1/2 cup crushed corn chips
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon sea salt
• Freshly ground pepper, to taste
• 6 8-inch flour or corn tortillas, (soft-taco size)
• 2 cups shredded lettuce
• Tomato salsa (optional)

Instructions:
Meanwhile, prepare Tomato Salsa, if using and refrigerate.

1. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and saute until softened, 5 to 7 minutes. Stir in bell pepper, corn, garlic, chili powder and cumin; cook and stir until you can smell the herbs then about more 2 minutes. Transfer to a large bowl; let cool to room temperature, about 10 minutes.
2. Add fresh ground turkey.
3. Add pumpkin, cheese, flax seed,corn chips, parsley, salt and pepper to the onion mixture; mix well. With dampened hands, form the turkey-pumpkin mixture into six 1/2-inch-thick patties, using about 1/2 cup for each.
4. Preheat oven to 325°F. Stack tortillas and wrap in aluminum foil. Place in the oven for about 15 minutes to heat through. (Alternatively, stack tortillas between two damp paper towels; microwave on high for 30 to 60 seconds, or until heated through.)
5. Using 2 teaspoons oil per batch, cook 2 to 4 patties at a time in a large nonstick skillet over medium heat until browned and heated through, about 6-8 minutes per side depending in thickness. Adjust heat as necessary for even browning.
6. Wrap the patties in tortillas and serve immediately, garnished with lettuce and fresh tomato Salsa

Crispy Fish Filets- WF & DF

This a super easy recipes that all the  family is sure to LOVE!!

Ingredients:

• 1 egg or egg replacer
• 2 Tbs yellow mustard
• 1/2 tsp salt
• 2 Tbs Lemon pepper
• 1 1/2 C instant potato flakes
• 1/4 C. EVOO
• 4  (6 oz.) sole or cod fillets

Directions:

1. In a shallow dish whisk together egg, mustard and salt.
2. In a separate dish  place instant potatoes and lemon pepper.
3. In a large skillet over medium-high heat, heat oil.
4. Dip fish into filets into egg mixture and then in potato mixture. For extra crispy dip into egg mixture again.
5. Fry fish in hot oil for 3 to 4 minutes.

Option 2:

1. place 2 Tbs of EVOO on a 9 x 11 baking dish.
2. After coating fish in the potato flakes place in baking dish
3. Cook at 400F for 10-12 min, until fish is flakey but still moist.

Donna’s Beef and Pinto Bean Burgers

Donna B. had sent me some fabulous recipes!!

Please try them and send me some of your favorites to post!!

Thanks Donna

Chicken Beef and Pinto Bean Burgers

• 1 lb. very lean organic ground beef (96%)
• 1 lb. organic ground chicken
• 1 – 15 oz can organic pinto beans, drained (run through blender)
• ¼ cup finely chopped onion
• ¼ c. cilantro, basic & parsley, minced
• 1 tsp Cumin powder
• salt and pepper to taste

Instructions:

1. Blend all ingredients thoroughly and shape into about 6-8 patties.
2. Place on waxed paper on a cookie sheet and cover.
3. Freeze
4. Take out and put patties in a large freezer bag and store in freezer.
5. Great substitute for hamburgers, meatloaf and ground meat for spaghetti as well.

God bless, Donna B
Those who trust in the LORD will find new strength.
They will soar high on wings like eagles.
They will run and not grow weary.
They will walk and not faint. (Isaiah 40:31)