Chicken Shawarma

INGREDIENTS

• 1 lb boneless skinless chicken breasts (2 large breasts)
• 1 lb boneless skinless chicken thighs (4 large thighs)
• 6 tbsp extra virgin olive oil, divided
• 2 tsp cumin
• 2 tsp paprika
• 1 tsp allspice
• 3/4 tsp turmeric
• 1/4 tsp garlic powder
• 1/4 tsp cinnamon
• Pinch of cayenne
• Salt and black pepper
• Nonstick cooking oil spray

Apple bars

Apple Breakfast Bars
1 ½ cups quick oatmeal
¼ cup whole wheat flour
2/3 cup raisins
½ teaspoon salt
¼ cup orange juice
1 ½ cups raw apples, shredded

Step 1:

Mix all ingredients together. The only liquid ingredient you mix in is the ¼ cup orange juice which isn’t very much. I started out stirring my ingredients together with a wooden spoon which didn’t go over very well. I had a hard time getting the flour and oats moist. So, when a wooden spoon fails you, use your hands! As I began to mix the ingredients together with my fingers the juices from the shredded apples helped moisten up the dry ingredients and everything mixed together very nicely.

Step 2:

Press the mixture into an 8”x8” baking dish. Pretty self-explanatory!

Step 3: 

Bake at 375° for 25-30 minutes; until light lightly browned.

Step 4:

Cut around the edges of the Breakfast Bars to loosen them up. Work your spatula underneath all sides as well to free the bars from the pan.

Step 5:

Cut the bars while they are still warm.

Peanut butter bars

INGREDIENTS

1. 1/2 cup dry roasted salted peanuts
2. 1/2 cup roasted sunflower seeds, or other chopped nuts
3. 2 cups raisins, or other chopped dried fruit
4. 2 cups rolled or instant oats
5. 2 cups toasted rice cereal, such as Rice Krispies
6. 1/4 cup toasted wheat germ, (optional)
7. 1/2 cup creamy or crunchy natural peanut butter
8. 1/2 cup packed brown sugar
9. 1/2 cup light corn syrup, or honey
10. 1 teaspoon vanilla extract

PREPARATION

1. Coat an 9-by-13-inch baking pan with cooking spray.
2. Combine peanuts, sunflower seeds (or other nuts), raisins (or other dried fruit), oats, rice cereal and wheat germ (if using) in a large bowl.
3. Combine peanut butter, brown sugar and corn syrup (or honey) in a large microwaveable bowl; microwave on High until bubbling, 1 to 2 minutes. Add vanilla and stir until blended. Pour the peanut butter mixture over the dry ingredients and stir until coated.
4. Transfer the mixture to the prepared pan. Press down firmly. (It helps to coat your fingers with cooking spray.) Let stand for about 1 hour to harden. Cut into bars.

TIPS & NOTES

• Make Ahead Tip: Individually wrap in plastic and keep at room temperature for up to 1 week or freeze for up to 1 month. Thaw at room temperature.

NUTRITION

Nutrition Per Serving: 255 calories; 9 g fat (1 g sat, 2 g mono); 0 mg cholesterol; 42 g carbohydrates; 5 g protein; 3 g fiber; 95 mg sodium; 242 mg potassium.

Wellness bars

Wellness Energy Bars

 

Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

A simple and healthy meal on the go bar that is similar to a Cashew Lara Bar.

Author: Wellness Mama

Recipe type: Snack

Serves: 6+

Ingredients:

⅓ cup nuts (cashews, almonds, etc) Reminder: peanuts are not nuts!

¼ cup whole dates (remove pits)-about 3 large dates

¼ cup raisins (or more dates)

dash of cinnamon (optional)

Instructions:

Put nuts into food processor (or Vitamix) and chop until in small pieces. Remove and put in bowl.

Put dates and raisins (any combination of the two that equals ½ cup total) into the food processor and pulse until playdough consistency. It will start to clump together when it is done.

Mix the two ingredients by hand until well incorporated and the consistency of stiff playdough or cookie dough. (You can do this all in the food processor also)

Roll between two sheets of wax paper to a ½ inch thickness and cut into bars. (Or make it really easy and just roll into energy balls!)

Wrap in wax paper, plastic wrap or snack size ziploc bags (or glass containers if you aren’t giving to kids) and store in fridge until ready to use.

Enjoy!

Recipe from:http://wellnessmama.com/1047/wellness-bars/

Stuffed zucchini skins

INGREDIENTS

4 medium zucchini

Canola oil spray

2 tablespoons olive oil, plus more for drizzling

Salt and freshly ground black pepper

4 strips turkey bacon, chopped

1/2 teaspoon crushed red pepper flakes

1/2 red onion, finely chopped

1 clove garlic, chopped

1 lemon, juiced and zested

1/2 red bell pepper, finely chopped

3 cups farro, cooked according to package directions

1/2 cup reduced-fat Cheddar

2 tablespoons chopped fresh basil

2 tablespoons chopped green onions

2 tablespoons reduced-fat sour cream

DIRECTIONS

Preheat the oven to 400 degrees F.

To make the zucchini boats, split the zucchini lengthwise. Carefully scoop out the flesh using a small spoon, taking care not to pierce the back of the skin. Continue until each zucchini half resembles a canoe.

Place the hollowed zucchini boats onto a foil-lined baking sheet and spray with canola oil. Drizzle with some olive oil and sprinkle with salt and black pepper. Roast until they begin to soften, 15 to 18 minutes. Set aside while you make the farro salad.

Saute the turkey bacon in the olive oil in a medium saute pan over medium-high heat for 3 minutes per side, then add the zucchini flesh, red pepper flakes and red onions and cook until the zucchini begins to soften. Add the garlic, lemon zest and juice and bell peppers and saute until the peppers soften.

Transfer the vegetables to a mixing bowl. Stir in the farro, cheese, basil, green onions and sour cream to combine.

Scoop about 1/2 cup of the farro salad into each zucchini boat and serve immediately.

Nutritional Analysis Per Serving: 206 calories, 9 g total fat

Recipe by Bobby Dean 

Berry, Melon and Mint Iced Tea

Berry, Melon and Mint Iced Tea

Recipe courtesy Giada De Laurentiis

Total Time: 0 hours 55 minutes

Prep:

Cook:

0 hours 45 minutes

0 hours 10 minutes

Yield:

6 servings

Level:

Easy

Ingredients

• 1 1/2 cups sugar
• Three 3/4-ounce packages fresh mint, plus extra sprigs for serving
• 5 English Breakfast or Earl Grey tea bags
• 2 cups 1/2-inch cubed watermelon, plus extra for serving
• 16 strawberries, stemmed, halved, plus extra for serving
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon pure peppermint extract
• Pinch kosher salt
• 1 bottle chilled prosecco, optional
• Ice cubes
• One 1/2-pint container blackberries
• Lemon wedges

Directions

Bring 5 cups water and the sugar to a boil in a heavy large saucepan. Stir until the sugar dissolves. Add the mint. Remove the pan from the heat and add the tea bags. Let the tea steep for 10 minutes. Cool the tea to room temperature. Strain the tea into a large pitcher or bowl. Blend the watermelon and strawberries until smooth in a blender. Stir the fruit mixture into the tea. Add the lemon juice, peppermint and salt. Chill the tea until very cold, at least 2 hours and up to 1 day. Before serving, add chilled prosecco if using. Put a few ice cubes into each of the 6 glasses or water goblets. Add some watermelon, strawberries and the blackberries to each glass. Pour tea into each glass and garnish with mint sprigs and serve, passing lemon wedges.

Garlic lime skewers

Servings: Makes 4 servings

Ingredients:

4 limes

3 cloves garlic , minced

1/4 cup extra-virgin olive oil

Salt and freshly ground pepper

1 1/2 pounds (about 40) large shrimp , peeled and deveined (tails left on)

1/4 cup basil leaves , cut into thin ribbons

Directions:

Using a zester or vegetable peeler, zest 3 limes (about 1 tablespoon); place in a glass dish large enough to hold shrimp. Juice same limes (about 1/2 cup juice), then pour into dish. Add garlic, olive oil, salt and pepper to taste, and shrimp. Toss gently and refrigerate, 30 to 45 minutes. Remove from refrigerator 15 minutes before grilling. Thread metal skewers with 4 to 5 shrimp each.

Meanwhile, light grill or heat a grill pan over a medium-high flame. When coals are medium-hot or grill pan is heated, set marinated shrimp on a paper towel-lined plate. (Paper towels will absorb excess marinade and prevent grill from smoking.) Then place shrimp on grill; sprinkle with additional salt and pepper, if desired. Grill shrimp 2 to 3 minutes on each side, just until curled and pink in color. Remove from grill and slide off skewers.

Sprinkle shrimp with basil. Cut remaining lime into 4 wedges and serve with shrimp.

From the oprah site

Dairy free Cream of Mushroom

Vegan cream of mushroom soup made with a secret ingredient. Thickened without flours or starches, too!

Ingredients

• 2 cups cauliflower florets
• 1⅔ cup unsweetened original almond milk
• 1 teaspoon onion powder
• ¼ teaspoon Himalayan rock salt
• Freshly ground pepper, to taste
• ½ teaspoon extra-virgin olive oil
• 1½ cups diced white mushrooms
• ½ yellow onion, diced

Instructions

1. Place cauliflower, milk, onion powder, salt and pepper in a small saucepan. Cover and bring to a boil over medium heat. Reduce heat to low and simmer for 7-8 minutes, until cauliflower is softened. Then, puree using a food processor, immersion blender or blender.
2. Meanwhile, add oil, mushrooms and onion to a medium-sized saucepan. Heat over high heat until onions are translucent and beginning to brown, about 8 minutes.
3. Add pureed cauliflower mixture to sauteed mushrooms. Bring to a boil, cover and simmer for 10 minutes, until thickened.
4. Serve immediately

I got this recipe from healthful pursuit. 

http://www.healthfulpursuit.com/2013/01/grain-free-vegan-cream-of-mushroom-soup/

Ranchero Sauce

My father in law always talks about how ranchero sauce is hard to find in restaurants and I was watching Trisha year wood and she made a "ranchero salsa". It made me wonder when I saw how easy it was to make. Here is a recipe from about.com

Prep Time:15 minutes

Cook Time:15 minutes

Total Time:30 minutes

Ingredients:

• 2 tablespoons cooking oil
• 1/4 cup of chopped onion
• 2 cloves of garlic, chopped
• 1 serrano or jalapeno chile, seeded and diced
• 3 cups diced tomatoes.
• 1 tablespoon oregano
• 1/2 teaspoon ground chile
• Salt to taste

Preparation:

Start by heating the oil, and saute the garlic, serrano and onions for 2-3 minutes. Reduce the heat and add in the tomatoes. Cook the tomatoes for about 5 or 6 minutes until they become wilted. Roma's may need more cooking time as they are not as juicy. Add in the seasonings and simmer for about 5 more minutes. You can serve the sauce as is, or you can let the sauce cool and blend it.