1/2 C water
1/4 C lemon or lime juice
2-3 cloves of garlic
1 tsp salt
2 T fresh parsley
pinch of paprika
1 T olive oil
2 C cooked or canned chick peas, drained
Put ingredients in a blender and blend until smooth. Yields about 3 cups.
Sunday, June 30, 2013
Hummus-I took this off of the tahini label
1/3 C tahini
1/2 C water
1/4 C lemon or lime juice
2-3 cloves of garlic
1 tsp salt
2 T fresh parsley
pinch of paprika
1 T olive oil
2 C cooked or canned chick peas, drained
Put ingredients in a blender and blend until smooth. Yields about 3 cups.
Serve with your favorite crackers or carrot and celery sticks.
1/2 C water
1/4 C lemon or lime juice
2-3 cloves of garlic
1 tsp salt
2 T fresh parsley
pinch of paprika
1 T olive oil
2 C cooked or canned chick peas, drained
Put ingredients in a blender and blend until smooth. Yields about 3 cups.
Saturday, June 8, 2013
Salad Dressings
Paleo Celery Seed Salad Dressing-
Ingredients:
1/2 C extra virgin olive oil
2 T balsamic vinegar
1 tsp apple cider vinegar
1/2 small onion, peeled and quartered (I've also used minced dried onions. I didn't measure them, but probably used a tablespoon.)
1 T raw honey
1/4 tsp celery seed
dash garlic powder
sea salt-to taste
ground black pepper-to taste
Directions:
Combine all ingredients in food processor or blender and blend until smooth. Add sea salt and ground pepper to taste. Store in refrigerator until ready to serve.
Dr. Ben Kim's Strawberry Dressing Recipe-
Ingredients:
6-8 large strawberries
1/2 C extra virgin olive oil
1/4 C apple cider vinegar or freshly squeezed lemon juice
1/4 C water
1 clove garlic
1 t honey
Directions:
Blend all ingredients in blender. Add more water if you prefer a lighter consistency. This recipe works just as well if you substitute the strawberries with any other type of berry; blueberries and blackberries work especially well.
Ingredients:
1/2 C extra virgin olive oil
2 T balsamic vinegar
1 tsp apple cider vinegar
1/2 small onion, peeled and quartered (I've also used minced dried onions. I didn't measure them, but probably used a tablespoon.)
1 T raw honey
1/4 tsp celery seed
dash garlic powder
sea salt-to taste
ground black pepper-to taste
Directions:
Combine all ingredients in food processor or blender and blend until smooth. Add sea salt and ground pepper to taste. Store in refrigerator until ready to serve.
Dr. Ben Kim's Strawberry Dressing Recipe-
Ingredients:
6-8 large strawberries
1/2 C extra virgin olive oil
1/4 C apple cider vinegar or freshly squeezed lemon juice
1/4 C water
1 clove garlic
1 t honey
Directions:
Blend all ingredients in blender. Add more water if you prefer a lighter consistency. This recipe works just as well if you substitute the strawberries with any other type of berry; blueberries and blackberries work especially well.
Friday, June 7, 2013
Dilly Whoppers-fresh salmon patties with dill and feta cheese-Looneyspoons Cookbook
1 1/2 lbs. boneless skinless salmon fillet, cut into chunks
1 cup fresh whole-grain bread crumbs
1/2 cup crumbled light feta cheese (I used fat free and instead of mixing it into the salmon mixture, I served it on top of the salmon pattie.)
1/4 cup minced shallots
1 T honey mustard
1 T freshly squeezed lemon juice
1 egg (I used 3 T of egg substitute)
1 T minced fresh dill
1 tsp grated lemon zest
1/4 tsp each salt and freshly ground pepper
Place salmon chunks in food processor. Pulse on and off until salmon is chopped into very small pieces. (If you don't have a food processor, use a very sharp knife and mince the salmon by hand.) Transfer salmon to a large bowl. Add remaining ingredients. Mix well using your hands.
Form mixture into 6 patties, about 3/4 inch thick. Place patties on a large plate, cover with plastic wrap and refrigerate for 1 hour. (Chilling will help the patties hold their shape while cooking.)
Spray a large, non-stick skillet with cooking spray and heat over medium-high heat. Add patties and cook for about 4 minutes per side, until salmon is cooked through. Be careful not to overcook the patties, and be gentle when flipping them so they will not fall apart.
Serve patties on small, whole grain hamburger bun with sliced tomatoes, lettuce and honey mustard.
I grilled these and they turned out great. I topped them with the feta cheese, red onion, tomatoes and avocado. Served with a side of grilled pineapple and mixture of kale and red cabbage.
1 cup fresh whole-grain bread crumbs
1/2 cup crumbled light feta cheese (I used fat free and instead of mixing it into the salmon mixture, I served it on top of the salmon pattie.)
1/4 cup minced shallots
1 T honey mustard
1 T freshly squeezed lemon juice
1 egg (I used 3 T of egg substitute)
1 T minced fresh dill
1 tsp grated lemon zest
1/4 tsp each salt and freshly ground pepper
Place salmon chunks in food processor. Pulse on and off until salmon is chopped into very small pieces. (If you don't have a food processor, use a very sharp knife and mince the salmon by hand.) Transfer salmon to a large bowl. Add remaining ingredients. Mix well using your hands.
Form mixture into 6 patties, about 3/4 inch thick. Place patties on a large plate, cover with plastic wrap and refrigerate for 1 hour. (Chilling will help the patties hold their shape while cooking.)
Spray a large, non-stick skillet with cooking spray and heat over medium-high heat. Add patties and cook for about 4 minutes per side, until salmon is cooked through. Be careful not to overcook the patties, and be gentle when flipping them so they will not fall apart.
Serve patties on small, whole grain hamburger bun with sliced tomatoes, lettuce and honey mustard.
I grilled these and they turned out great. I topped them with the feta cheese, red onion, tomatoes and avocado. Served with a side of grilled pineapple and mixture of kale and red cabbage.
Saturday, June 1, 2013
Friday, May 24, 2013
Media Coverage!
I emailed KSL channel 5 news-Utah, after seeing a commercial about weight loss stories and obesity rates in Utah, that they were covering. I received a reply to my email and we were interviewed in our home. Our story was shared on the 5 0'clock news on May 20th 2013. Here is the link to our story. Copy and paste in new window to view.
We are so excited for the opportunity to continue sharing and inspiring others! =)
http://m.ksl.com/index/story/sid/25261579
We are so excited for the opportunity to continue sharing and inspiring others! =)
http://m.ksl.com/index/story/sid/25261579
Wednesday, May 22, 2013
Lasagna with Mex Appeal-Looneyspoons Cookbook
Ingredients:
1 T olive oil
2 cups chopped onions
1 1/2 cups chopped green bell pepper (I used half of a green bell pepper and half of a red bell pepper.)
2 tsp minced garlic
1 can (28 ounces) no-salt-added diced tomatoes, undrained
1 cup salsa
2 tsp ground cumin
1 can no-salt-added black beans, drained and rinsed
1 can no-salt-added kidney beans, drained and rinsed
2 T fresh cilantro, minced (optional)
4, 7 inch, whole grain tortillas
1 1/2 cups shredded light Monterey Jack cheese (I used about 2 cups of a reduced fat shredded Mexican blend)
garnish:
chopped tomatoes
chopped green onions
fat free sour cream
sliced avocado
Directions:
Heat olive oil in a large pot over medium heat. Add onions, peppers and garlic. Cook and stir until vegetables begin to soften, about 5 minutes. Add tomatoes, salsa and cumin. Bring to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes. Stir in black beans and kidney beans. Remove from heat. Stir in cilantro, if using.
Spray a 9x13 inch baking pan with cooking spray. Spread 1/3 of the bean mixture over bottom. Cover with two of the tortillas and half of the cheese. Spoon another 1/3 bean mixture on top of cheese, followed by remaining tortillas, and last of the bean mixture. Sprinkle remaining cheese on top.
Cover with foil and bake at 350 degrees for 35 minutes. Let cool for 10 minutes before serving. Garnish with tomatoes, green onions, avocados and sour cream. I served this with a side of kale, spinach and mushrooms.
Very good and easy to make!
1 T olive oil
2 cups chopped onions
1 1/2 cups chopped green bell pepper (I used half of a green bell pepper and half of a red bell pepper.)
2 tsp minced garlic
1 can (28 ounces) no-salt-added diced tomatoes, undrained
1 cup salsa
2 tsp ground cumin
1 can no-salt-added black beans, drained and rinsed
1 can no-salt-added kidney beans, drained and rinsed
2 T fresh cilantro, minced (optional)
4, 7 inch, whole grain tortillas
1 1/2 cups shredded light Monterey Jack cheese (I used about 2 cups of a reduced fat shredded Mexican blend)
garnish:
chopped tomatoes
chopped green onions
fat free sour cream
sliced avocado
Directions:
Heat olive oil in a large pot over medium heat. Add onions, peppers and garlic. Cook and stir until vegetables begin to soften, about 5 minutes. Add tomatoes, salsa and cumin. Bring to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes. Stir in black beans and kidney beans. Remove from heat. Stir in cilantro, if using.
Spray a 9x13 inch baking pan with cooking spray. Spread 1/3 of the bean mixture over bottom. Cover with two of the tortillas and half of the cheese. Spoon another 1/3 bean mixture on top of cheese, followed by remaining tortillas, and last of the bean mixture. Sprinkle remaining cheese on top.
Cover with foil and bake at 350 degrees for 35 minutes. Let cool for 10 minutes before serving. Garnish with tomatoes, green onions, avocados and sour cream. I served this with a side of kale, spinach and mushrooms.
Very good and easy to make!
 |
| These are the best tortillas! I found them at Walmart on the bread isle. |
Crockpot Pork and Veggies
Ingredients:
1 lb. lean, boneless pork pieces or you can buy lean porkchops and slice them into chunks.
1 cup of beef broth
1/2 cup low sodium soy sauce
1/3 cup honey
1 T sesame oil
3 garlic cloves, minced
2 T cornstarch
2 T cooled sauce, taken from the crockpot, after being cooked
Fresh broccoli florets, as many as desired
Chopped mushrooms (I used a large box)
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 of a large onion, chopped
baby carrots, sliced lengthwise
Hot cooked brown rice (I used red quinoa)
Directions:
Brown pork in a large skillet that has been sprayed with non-stick spray. After pork is browned, place in crockpot. Add chopped onion to crockpot as well.
In a large bowl, whisk together beef broth, soy sauce, honey, oil and garlic. After sauce is well combined, pour over pork in crockpot. Cover and cook on low for 6-8 hours.
In a cup, stir cornstarch along with 2 T of cooled sauce from the crock pot. Stir until smooth. I added a small amount of cool water as well. Add to crockpot and stir well to combine. Add broccoli, mushrooms, peppers and carrots and stir well. Cover and cook an additional 30 minutes on high. Serve over hot rice or quinoa. I served this with a side of kale and spinach.
So easy and tasted great!
1 lb. lean, boneless pork pieces or you can buy lean porkchops and slice them into chunks.
1 cup of beef broth
1/2 cup low sodium soy sauce
1/3 cup honey
1 T sesame oil
3 garlic cloves, minced
2 T cornstarch
2 T cooled sauce, taken from the crockpot, after being cooked
Fresh broccoli florets, as many as desired
Chopped mushrooms (I used a large box)
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 of a large onion, chopped
baby carrots, sliced lengthwise
Hot cooked brown rice (I used red quinoa)
Directions:
Brown pork in a large skillet that has been sprayed with non-stick spray. After pork is browned, place in crockpot. Add chopped onion to crockpot as well.
In a large bowl, whisk together beef broth, soy sauce, honey, oil and garlic. After sauce is well combined, pour over pork in crockpot. Cover and cook on low for 6-8 hours.
In a cup, stir cornstarch along with 2 T of cooled sauce from the crock pot. Stir until smooth. I added a small amount of cool water as well. Add to crockpot and stir well to combine. Add broccoli, mushrooms, peppers and carrots and stir well. Cover and cook an additional 30 minutes on high. Serve over hot rice or quinoa. I served this with a side of kale and spinach.
So easy and tasted great!
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