Zuchinni Pizzas

I found the best way to enjoy cheese like I do with pizza on zuchinni instead.  If I am going to splurge on cheese this is the best.  The kids actually love it too and they normally won't eat zuchinni.

So all you really need is your favorite kind of cheese and zuchinni.  I used havarti and it was my favorite but my kids really liked having jalenpeno, and chipotle cheese too.  First I slice the zuchinni in flat slices then grilled it so it was cooked a little.  Not so much that it is soggy though.  I think the George Foreman is easier than an outside grill because it doesn't stick. 

  Next I put them on a baking sheet with a little olive oil so it doesn't stick and put some Hunts spagetti sauce on them and topped with cheese. 


Broil them until the cheese is brown and delicious. 

Grilled Colored Peppers and Quinoa

I had a bunch of different peppers I needed to use so I grilled these up in a grill basket.  I also paired it with arugula and black bean burgers from Costco. 

1 green, red, yellow, and orange pepper chopped very small.
1 red onion chopped small.
2 cloves of garlic minced
1/3 c. pine nuts
1 to 2 T. of olive oil
3 T. flat leafed parsley
salt and pepper to taste
(Grill all in grill basket)

1 c. of dry Quinoa (add as much as you want after cooked and save left overs)
(Mix with grilled veggies after cooked)

Stir-Fried Chicken with Watercress

Rox and I made this together.  We actually tried to drive up American Fork canyon to pick some watercress by the river but couldn't find any.  I guess we didn't drive far enough up the canyon.  We couldn't find any watercress at the grocery stores either so we just used fresh spinach/arugula and put it over quinoa/brown rice ( I can't remember now). 

Body+Soul, October 2009

• Prep Time 25 minutes
• Total Time 25 minutes
• Yield Makes 4 cups

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Ingredients

• 1 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces (I used breasts...don't like the thighs :)
• 1 tablespoon plus 2 teaspoons cornstarch
• 2/3 cup low-sodium chicken stock
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 1/2 teaspoon garlic chili sauce
• 1 tablespoon plus 2 teaspoons soy sauce
• 2 tablespoons vegetable oil, such as safflower
• 1 leek, halved lengthwise, well-washed and thinly sliced crosswise
• 1/2 medium jicama (about 6 ounces), peeled, thinly sliced, and cut into matchsticks
• 1 red bell pepper, ribs and seeds removed, cut into 1/2-inch strips
• 2 tablespoons minced peeled ginger
• 3 garlic cloves, minced
• 3 bunches watercress (about 21 ounces), thick stems trimmed, coarsely chopped

Directions

1. Toss chicken with 1 tablespoon cornstarch. In a small bowl, whisk together broth, vinegar, sugar, garlic chili sauce, soy sauce, and remaining cornstarch; set aside.
2. In a large nonstick skillet, heat oil over medium-high. Saute chicken until golden brown and cooked through, 8 to 10 minutes; remove chicken and set aside. Add leek, jicama, bell pepper, ginger, and garlic; cook, stirring frequently until jicama is crisp-tender, about 3 minutes. Return chicken to pan along with watercress; cook until watercress has wilted, about 2 minutes.
3. Whisk soy sauce mixture, then add to pan. Bring to a simmer and cook, stirring constantly until the sauce has thickened, about 1 minute. Serve immediately

Spiced + Roasted Chickpeas

This is one of my favorite snacks.  I first had it at Roxanne's in AZ while doing Clean.  So it is really her recipe but I make it all the time.  You can eat it plain for a snack or incorporate it in salads, quinoa, whatever.  ( One day at work I was not really excited about just having a salad for lunch but then I remembered I had these to put on it and I did a little skip.)(smile).

1 lb Chickpeas
1-2 T Olive Oil

Your favorite seasoning...LIKE:
fresh parsley + cumin + sea salt
brown rice syrup + nutritional yeast + sea salt
dill + nutritional yeast + thyme
paprika + nutritional yeast + sea salt....

If you are using dry chickpeas...soak in cold water (enough to cover with an extra few inches) overnight.  Drain and rinse after 8 to 12 hours.  Bring them to a boil in a pot of water that is 2 inches above the chickpeas.  Lower heat to simmer and let cook (covered) for 45-60 minutes, or until tender. 
If you have canned, open it up and rise the chickpeas.
Preheat oven to 400 degrees.  Pat dry with a towel and place on a large baking sheet, spreading them as even as possible.
Roast for 20 to 40 minutes until golden and crunchy.  While chickpeas are roasting, combine olive oil and seasoning in a small bowl.  Remove from oven and immediately toss chickpeas in the oil and season mix.

Peaches and Cream

I just came up with this on my own.  Here we have:

Fresh Peaches
Fresh Raspberries
Walnuts
Peacans
Coconut Milk
and Hemp Seeds.

It keeps me full for a long time and is very tasty.

Pumpkin Chia Protein Cookies

Tried these for the first time this morning after Roxy and I got back from our run.  They are very good.  Perfect for after a workout, packed with goods. 

1/2 c Pumpkin Puree
1/4 c Chia Seeds
1.5 c Almond Flour
1 scoop Hemp Protien
1 tsp Vanilla
1 tsp Pumpkin Pie Spice
1/4 c Palm Sugar or Xylitol (I used organic cane sugar)
1 Egg or Flax Egg (1 T flax meal + 1 T water)
1 tsp Baking Powder
dash Salt

350 degrees.
Combine dry ingredients in a bowl.
Combine wet ingredients in seperate bowl. Then combine together.
Scoop into balls.  ( I put my hemp seeds on top )
Bake 10-12 minutes.

from: nutiva.com

Potato Salad with Green Beans and Ricotta

Whole Living, July/August July/August 2012

• Yield Serves 4

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Ingredients

• 2 pounds small mixed potatoes, scrubbed and halved
• 8 ounces trimmed green beans (cut into 1-inch pieces)
• 3 tablespoons extra-virgin olive oil
• Grated zest and juice of 1 lemon
• 1/2 cup ricotta
• 1/2 cup chopped fresh dill
• Coarse salt and freshly ground black pepper

Directions

1. Cook potatoes in a pot of well-salted boiling water until tender but not falling apart, about 9 minutes. Add green beans during the last 3 minutes of cooking and cook until just tender. Drain and immediately toss with olive oil and lemon zest and juice. Let cool slightly, then stir in ricotta and dill. Season with salt and pepper.

Cook's Note

Picnic Grub
This zippy summer favorite tastes great warm or chilled.