Minestrone Soup

This is always a good recipe!  It’s great reheated for lunch too.  I got this recipe from a website called The World’s Healthiest Foods, and modified it a bit to our liking. 1 large onion, chopped 6 cloves garlic, minced … Continue reading

Vegan Stir Fry

We had this delicious meal today after Church.  It goes together so fast!  It’s the prep time that can really slow you down though.  When we go to church (we are Mormon), we go to a three hour block, and … Continue reading

Fudge Pops!

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Oh my sweet tooth, my sweet tooth! I have deprived it too long! We have been following Dr. Fuhrman’s Eat to Live program for almost 7 weeks now, and we (my husband and I) FEEL TERRIFIC!! I ran across this “recipe” on my facebook feed and thought I would modify it a bit. Here is my modified recipe:
1 cup unsweetened almond milk
1 banana
2 Tlbs unsweetened cocoa
1/2 tsp. vanilla
16 ice cubes
2 Tlbs. agave syrup

Put this in the blender (we use our Blendtec) and mix as if it were a smoothie. I originally began eating this as a “milkshake” but became too much for me. So, I pulled down my Popsicle molds, washed them out, and voila! YUMMY!!!

Healthy Taco Salad

ImageMMMMMM!!!! Now this was just divine!  It tasted too good to be healthy for you 🙂  What I did was made some homemade salsa to begin with.  Here is my recipe:

1 onion

1 jalapeno pepper

2 cloves garlic, roasted

1 bunch of cilantro (washed and dried)

I place these ingredients into a food processor before adding the rest.

1 quart tomatoes (these were from my garden last summer)

1 16 oz can tomato sauce

juice from 1 lemon

salt to taste

I put the rest of the ingredients into the food processor and viola!  Perfect!

Next, I made some homemade guacamole.  It’s really quite simple and so delicious!

1 avocado

1 sliver of onion, finely minced

1/4 jalapeno, finely minced

1 small handful of cilatro leaves (I remove the stems for the guac), finely chopped

juice from 1 lemon

It’s easy from here!  First you smash the avocado meat with a fork, then add the rest of the ingredients.  Be sure to stir it well to mix in the flavors together.  I add a little salt for taste as well.  My daughter Amber tells me that if you store the excess guacamole with the seed from the avocado, then it lasts a little longer.

Now for the taco salad.  I put about 1/2 cup brown rice on the bottom, then place about 3/4 cup black bean on top of that.  Next, romaine lettuce that has been cleaned and torn.  I like to add chopped green onions, bell peppers, and tomatoes.  Finally, I top this with a generous portion of homemade salsa, and a big spoonful of guacamole.  For garnish, I put the chopped cilantro leaves on top.

Oh my my my! I thought I had died and gone to heaven!  This was DELICIOUS!!!