Cream Cheese Chicken Grape Salad with Shitake Mushrooms

 This was something I just threw together and found it really good.  Since I did kind of just make it up you may want to modify amounts to your taste because I am just guessing. 

Recipe: for 2

Baby Spinach (2 handfuls)
Arugula (2 handfuls)
Can of Costco Chicken (I would have used my own canned but didn't have any)
Cream Cheese 1/4 c.
4 Tbsp of Stone Ground Mustard
Red Grapes 1 c.
Shitake Mushrooms 1 1/2 c.
1 Tbsp olive oil/coconut oil
Red Cabbage 1/2 c.
Toasted Walnuts
Salt and Pepper to taste

Place Spinach and Arugula on 2 plates.  Put canned chicken in a bowl and mix in cream cheese and mustard.  Slice cabbage really thin and add in.  Cut grapes into smaller slices and add in.  Add on top of bed of greens. 

Meanwhile cook the mushrooms in the oil and salt and pepper to taste. 

Add the mushrooms and toasted walnuts to top and enjoy!

Made with leftovers the next day and used romaine lettuce in addition to the spinach and arugula.  I wouldn't add nuts in until going to eat because they will get mushy if you are having them for leftovers. 

Strawberry and Leek Quesadilla

Pure awesomness!

Recipe and picture found on Sproutedkitchen.com

I know this sounds strange but trust me it is awesome.  It was great for lunch and easy to make.  This recipe makes two (using four total brown rice tortillas) quesadilla...I would use just a little coconut oil when grilling them.

1 Leek
2 tsp. Coconut Oil/Olive Oil
2 Brown Rice Tortillas
1/3 Cup Soft Goats Cheese
1/3 Cup Grated Mozzarella
Thinly Sliced Strawberries
Fresh Ground Pepper
Cilantro

1. Remove the tough, dark green top of the leek, to use only the white and light green parts. Slice the leek in half length wise and clean out any dirt. Slice thin.
2. Heat 1 tsp of the oil in a large pan and saute the leeks with a pinch of salt for about 10 minutes until softened and just browning in parts. Transfer to a bowl.
3. Over medium high heat, warm the remaining tsp. of oil and lay down one of the tortillas. Use your discretion as far as filling amounts. All across the tortilla, sprinkle half of both cheeses, desired amount of the sauteed leeks, strawberries, a sprinkle of pepper and the rest of the cheese. Cover with the other tortilla and cook about 2 minutes until the bottom is browned, flip the quesadilla and cook 2-3 minutes on the other side. Slice and sprinkle some cilantro if you'd like.

Another Soup Recipe

Spiced Lentil Soup with Coconut Milk
Recipe and photo found on Sproutedkitchen.com

I love making soup this time of year and was looking for something different.  I really liked this one and my family ate it well so I will for sure make it again. I used Kale for the greens and I really liked it because it doesn't get mushy like spinach does when it is heated.

SPICED LENTIL SOUP WITH COCONUT MILK // Serves 6
Recipe adapted from The Travelers Lunchbox who adapted it from Once Upon a Tart

The recipe calls for green lentils. I used a mixture because I have a large amount of them and they worked just fine. Split or red lentils will likely get too mushy here. I used 4 cups broth because I like my soups on the stewy side, if you prefer more broth to you soup, add another cup or two when cooking the lentils.

1 1/2 cup lentils, rinsed (green suggested)
4 cups low sodium vegetable broth
1 1/2 tsp. tumeric OR curry powder
2 tsp. dried thyme or 1 Tbsp fresh thyme leaves
1 Tbsp. coconut oil
1 large yellow onion, diced
2 stalks lemongrass, outer layer removed, lower portion finely minced
1 tsp. sea salt, plus more to taste
1/2 tsp. cardamom
1/2 tsp. cinnamon pinch of red pepper flakes to taste
pinch of fresh grated nutmeg
1 1/4 cup coconut milk (use full fat, just believe me)
3 Tbsp. lemon, lime or orange juice
a few handfuls of swiss chard, spinach or kale
1 cup flake coconut, toasted (optional)
chopped cilantro, for garnish (optional)

Add the rinsed lentils, broth, thyme and tumeric or curry powder to a large pot. Bring to a boil, turn down to a simmer and cook for about 20 minutes.

While the lentils cook, heat the coconut oil in a pan. Add the onion and saute until just browned. Add the lemongrass, salt, cardamom, cinnamon, pinch of red pepper flakes and some fresh ground nutmeg and saute another minute. Add the onion mixture to the lentils and stir, keeping the heat on a low simmer.

Add the coconut milk and greens and simmer another five minutes, stirring occasionally until just wilted. Taste for salt and spice and add as you prefer. Finish with the citrus juice and serve warm with toasted coconut flakes and cilantro on top.

Gluten Free Pancakes

Lemon Pancakes with Yogurt and Berries
Recipe and picture from Sproutedkitchen.com

 

I was so glad to find a pancake recipe that was gluten free and a little different from your typical syrup  pancakes.  These were delicious!


1/3 cup almond meal (I used almond flour that I can find in bulk at the Co-op...I have also seen it in bulk at Winco otherwise Bobs Mill has it although it can be expensive)
1/3 quinoa flour (I also get this at the Co-op in bulk)
1/3 cup oat flour (ground rolled oats)
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
2 1/2 Tbsp. natural cane sugar
2 eggs, separated
1 cup buttermilk, yogurt or milk (I used half yogurt and half milk)
1/2 tsp. vanilla extract
3 Tbsp. fresh lemon juice
zest of one meyer lemon
1 Tbsp. melted coconut oil, plus more for cooking

// topping //
1 cup whole or lowfat yogurt
1 Tbsp. fresh lemon juice
2 tsp. honey
blueberries

In a bowl, combine the dry ingredients and stir to mix.
In another bowl, beat the egg yolks with the buttermilk/yogurt, vanilla, lemon juice and zest, and the oil. Add this wet mixture to the dry and stir to combine.
In a stand mixer or with hand mixers, beat the egg whites until soft peaks form. Fold the egg whites into the batter.
In a frying pan, heat a small pat of oil over medium heat. Pour a scant 1/4 cup batter in the pan and repeat with as many pancakes as you can without overcrowding. Cook until bubbles form, flip and cook another minute until golden. Repeat with remaining batter.
Mix the yogurt with lemon juice and honey. Serve the warm pancakes with a lemon yogurt drizzle and fresh blueberries.

SHITAKE MUSHROOM + LENTIL ASIAN TACOS

Recipe found on Sproutedkitchen.com

When Ryan came home from work and saw me making this recipe the first thing he said was where is the meat?  He looked very skeptical and unsure but ended up loving these tacos.  The mushroom and lentil mixture is very flavorful and takes place of the meat and then you garnish with greens, avocado, shredded carrots and then drizzle with the sauce.  I used sprouts that were leftover from my No-soy Asian salad recipe I make.  I used organic whole wheat flour tortillas for Ryan and the kids and brown rice tortillas for Heather and I.  I warmed them up in a pan with some coconut oil before filling and serving them.  We will for sure make these again.

INGREDIENTS:
3 garlic cloves
2 Tbsp. white or yellow miso
1 Tbsp. honey
1 Tbsp. soy sauce
pinch of red pepper flakes
3 Tbsp. orange juice
1/4 cup rice vinegar
2 packed cups basil leaves
1 packed cup cilantro
3 Tbsp. toasted sesame oil


1 1/2 Tbsp. extra virgin coconut oil, divided
half of a yellow onion, diced
6 oz. shitake mushrooms (cut into medium size chunks)
3/4 cup cooked lentils (I used red)
2 tsp. apple cider vinegar
sea salt + pepper

small tortillas
1-2 super ripe avocados
3/4 cup fresh grated carrots
micro greens, for garnish

For the sauce, pulse the garlic cloves through the rice vinegar in a food processor to blend. Once mixed, add in the herbs and give a few more pulses to chop. You want it slightly textured. With the motor going, drizzle in the oil. Taste and adjust as you prefer. Cover and set aside.

Heat 1/2 Tbsp. of the coconut oil in a large saute pan. Add the diced onion and saute until just translucent. Add the mushrooms and a pinch of salt and just leave them to heat up and start to release moisture*. Once they have reduced in size, about 4 minutes, add the remaining coconut oil and saute to mix. Add the lentils and another pinch of salt and pepper and saute to warm through. Lastly, add the vinegar and stir to scrape up any brown bits in the pan.

For the assembly line of the tacos, heat the tortillas over a stove flame until a bit charred. Smash about a quarter of an avocado down the center. Top it with a few pinches of grated carrots, a portion of the mushroom mixture, a generous dose of the sauce (don't be shy, it's all the gusto here) and top with the micro greens. Enjoy warm.
* So, I read this hint about mushrooms that you don't immediately cook them in a bunch of fat. If you cook them in just a teeny bit and some salt, they release a lot of their own water and concentrate the flavor and THEN you add some fat (oil, butter or what not) and it finishes off the flavor and texture instead.

Great Lunch Salad

Recipe found on Sproutedkitchen.com

This recipe is a great lunch idea or you could make it as a side dish.  It keeps well in the refridgerator although we loved it so much it didn't last long.  Phoenix loved it, Sophia liked it, and Gabriel hated it and puked it up all over the counter.  Don't let that stop you from making it because it really is awesome.

PASILLA CHILE + LIME CABBAGE SLAW // Serves 6 as a side

zest and juice of two large limes
1 Tbsp. honey
1/2 tsp. sea salt
1/2 tsp. pasilla chile powder (chipotle or ancho chile work as well)
1/4 cup olive or grapeseed oil
2 Tbsp. greek yogurt or mayonaise (see note) *I used organic plain yogurt...I never use mayo.
1 head green cabbage
1/4 cup finely diced red onion
1 bunch of cilantro, roughly chopped
1 ripe mango, peeled and diced
3/4 cup toasted macadamia nuts

In a small bowl, combine the zest and juice of the limes. Add the honey, salt and chile powder and whisk to combine. Mix in the yogurt or mayo and the oil and whisk well. Taste and alter as preferred. Set aside in the fridge.
Chop the cabbage super thin, using a mandoline if you have one. In a large salad bowl, combine the cabbage, red onion, three quarters of the cilantro, reserving some for garnish and mango. (Everything can be done in advance up to this point and kept covered in the fridge until ready for serving). Add desired amount of dressing and toss to coat. Chop the toasted macadamia nuts and garnish the top with the remaining cilantro and mac nuts. Give it a grind of fresh pepper and serve. * I feel like slaw benefits from a good 10-15 minute rest in the dressing if you have the time. just sayin'.

Best Treat EVER!

Almond Date Truffles
Recipe found on Sproutedkitchen.com

I absolutely love this recipe!  I have already made them twice in the last few weeks.  My kids love them and I feel good about sending them in their lunches.  It is amazing to me that you can make something so sweet and good without using any sugar.  They are a must try!

ALMOND DATE TRUFFLES // Makes 18

Some dates can be super dry and hard, but for this recipe, you want to try to get your hands on some that are plump and slightly glossy, with no crystalized sugar on the surface. I get really have good luck at Costco or Trader Joes. You can taste the good quality cocoa here, so while a bit pricier, I like Scharffen Berger or Valrhona.

• 20 Medjool dates, seeded and halved
• 1/2 tsp. vanilla extract
• 1/3 cup creamy almond butter
• 1/3 cup unsweetened shredded coconut
• 1/3 cup plus 1 Tbsp. natural cocoa powder (I use raw Cacao powder)
• 1/2 tsp. sea salt
• 1 tsp. cinnamon
• 1/3 cup toasted almonds, well chopped

Put the dates and vanilla in a food processor and run until a chunky paste forms. Add the almond butter and pulse a few more times. Add the coconut, cocoa powder, salt and cinnamon and pulse a few more times. The mixture should be a tad crumbly, but press between your fingers and stick together. If it seems too wet to hold in a ball, add more coconut, if too dry, add a touch more almond butter or a spash of water.
Roll a heaping Tbsp. of the mixture between your palms to form a ball. Repeat with remaining mixture. Put your chopped almonds on a plate and roll each truffle in the almonds (apply a bit of pressure to get them to adhere). Place the plate in the fridge to chill for at least an hour. Truffles will keep covered in the fridge for a couple weeks.

Quinoa Soup

This soup is so good!  It has really good flavor and is pretty simple.  You might want to add more vegetable broth because the quinoa soaks up a lot of the liquid. 

Ecuadorean Quinoa and Vegetable Soup

Ingredients:

•  1/2 cup raw quinoa
• 2 tablespoons olive oil
• 2 cups chopped onions
• 1 teaspoon salt
• 1 cup diced potato
• 1 cup chopped red bell peppers or 1 cup green bell pepper
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 3 cups water (I prefer vegetable stock) or 3 cups vegetable stock (I prefer vegetable stock)
• 1 1/2 cups chopped fresh tomatoes
• 1 cup diced zucchini or 1 cup yellow squash
• 1 tablespoon fresh lemon juice

Directions:

1. Rinse the quinoa very well in a fine mesh strainer under running water; set aside to drain.
2. Heat the oil in a large soup pot.
3. Add in the onions and salt; cover and cook over medium heat for 5 minutes--stir every now and then.
4. Add in the drained quinoa, potatoes, bell pepper, coriander, cumin, oregano, pepper, vegetable stock, and tomatoes; stir to combine.
5. Cover and bring to a boil; lower heat and simmer for 10 minutes.
6. Add in the zucchini; cover and let simmer for 15-20 minutes or until the vegetables are tender.
7. Add in the lemon juice; stir to combine.
8. Serve.

Thrive Crackers and Salsa

I have two cracker recipes to share from Brendan Brazier's Thrive book.  One of my favorites.  The cracker in this photo is the Curry Lentil.  Both crackers recipes contain a large amount of nutrition in a compact form.

Curry Lentil Crackers 

1/4 C chickpea flour
1/4 C cooked or sprouted lentils *
1/4 C sunflower seeds
2 T balsamic vinegar
1T coconut oil
2 tsp curry powder
1 tsp cumin
1/2 tsp agave nectar
sea salt to taste

Preheat oven to 300 Degrees.
In a food processor, process all ingredients.  Lightly oil a baking tray with coconut oil.  Spread mixture on baking tray as thinly as possible.  Bake for 30 minutes.

These crackers are delicious and great for you.  If you are expecting a "ritz" cracker then, yes, you will be disappointed.  But I assume if you are looking for recipes on this blog you are looking to change your habits and understand that your taste buds (and brain) need some re-training.

* Sprouted lentils are amazing.  They are easy to sprout using only a mason jar and cloth for the lid  secured with a rubber band.  You can use them in salads for extra flavor and nutrition.  TO SPROUT: put the desired amount in a mason jar and fill half of the jar with water and leave overnight.  The following day, drain the water and thoroughly rinse (I use a colander).  Shake as much water off as you can and put back in the mason jar.  You will notice a sprout on the lentils.  You can repeat this process as long as you like depending on how much sprout you would like.  Store in the fridge.

Lemon Rooibos Crackers  

1/4 C almonds
1/4 C pecans
1/4 C sesame seeds
3 T fresh lemon juice
1T lemon zest
1T coconut oil
1 tsp ground rooibos*
1/2 tsp agave nectar
sea salt to taste

Repeat the same steps as used for the Curry Lentil Crackers.

*Rooibos is a red tea from South Africa.  It is caffine free, full of antioxidants, alkaline-forming properties, and rich in minerals and trace minerals.  If you cannot find the tea in loose leaf form buy it in prepackaged tea bags and cut the bags open to use the tea leaf.

Pineapple Salsa

1/2 jalapeno
2 C cubed pineapple (I like mine in small cubes)
1/2 C chopped red bell pepper
1/4 C diced Spanish onion (I use red onion...I don't know what a spanish onion is!)
1T chopped cilantro
1T fresh lime juice
1 T hemp oil
1 tsp lime zest

Combine all ingredients.