Recipes for healthier living...
Sam's On the Go Food:
(Find ingredients at Trader Joe's or Whole Foods)
1/2 Cup Walnuts
1/2 Cup Sesame Seed Sticks
1/ Cup Dried Cherries (use your favorite dried fruit)
1/2 Cup "General Trail Mix"
(If it won't be too hot I also add Semi-Sweet Chocolate Chips ;)
(Find ingredients at Trader Joe's or Whole Foods)
1/2 Cup Walnuts
1/2 Cup Sesame Seed Sticks
1/ Cup Dried Cherries (use your favorite dried fruit)
1/2 Cup "General Trail Mix"
(If it won't be too hot I also add Semi-Sweet Chocolate Chips ;)
Sam's Start the Day Wonder:
1/2 Cup Steel Cut Oats
1/2 Cup Strawberries/Blueberries
1/8 Cup Walnuts (chopped)
Sprinkling of Semi Sweet Chocolate Chips
1/2 Cup Steel Cut Oats
1/2 Cup Strawberries/Blueberries
1/8 Cup Walnuts (chopped)
Sprinkling of Semi Sweet Chocolate Chips
Cool Summer Treat:
Susie's Green Salsa:
3 Cucumbers Shredded and drained
5 Vine Grown Tomatos
1 Can Chopped Black Olives
1 Can Chopped Green Chilies
3 Green Onion chopped into 2 inch pieces
1/4 Cup Vinegar
1/4 Tbsp. salt (I like Kosher)
Take all ingredients but the cucumber; place in food processor and process until chunky. Add to the cucumber mix and chill to allow flavors to meld.
3 Cucumbers Shredded and drained
5 Vine Grown Tomatos
1 Can Chopped Black Olives
1 Can Chopped Green Chilies
3 Green Onion chopped into 2 inch pieces
1/4 Cup Vinegar
1/4 Tbsp. salt (I like Kosher)
Take all ingredients but the cucumber; place in food processor and process until chunky. Add to the cucumber mix and chill to allow flavors to meld.
Fabulous - a new Bruchetta
I tasted something like this in a great restaurant in San Fransicso; we loved it so much we came home and replicated it to the best of our ability. Serve on top of a nice crusty bread. (whole grain, of course)
1 Package crumbled Feta cheese
1 Large can whole tomatoes
1 Purple onion chopped finely
1 Small can chopped black olives
3-5 cloves of garlic chopped finely
1/8 cup of olive oil
Put tomatoes in food processor and process until chopped and chunky, add onion, garlic, olives, oil, and pulse a few times to mix. Place in a bowl and stir in the feta cheese. Refrigerate and allow to chill 2-5 hours to let flavors mix it up.
1 Package crumbled Feta cheese
1 Large can whole tomatoes
1 Purple onion chopped finely
1 Small can chopped black olives
3-5 cloves of garlic chopped finely
1/8 cup of olive oil
Put tomatoes in food processor and process until chopped and chunky, add onion, garlic, olives, oil, and pulse a few times to mix. Place in a bowl and stir in the feta cheese. Refrigerate and allow to chill 2-5 hours to let flavors mix it up.
Gazpacho
This is a unique and different Gazpacho. I love the fresh taste; I add a splash of lime juice and dill just before serving. It’s from the Silver Palette Cookbook which is one of my favorites for fresh summer salads. You can not beat this soup for nutritional value; the nutrients in here give you an internal SPF booster.
6 large ripe tomatoes
2 sweet red peppers
2 medium size yellow onions
2 large shallots
2 large cucumbers
½ cup of red wine vinegar
½ cup olive oil
1 ½ cups canned tomato juice
3 eggs, lightly beaten (use fresh, but don’t worry, the vinegar “cooks” them)
Pinch of cayenne pepper
Salt and freshly ground black pepper, to taste
½ cup chopped dill
1) Wash and clean vegetables and prepare them; core, seed, and coarsely chop everything – saving as much of the tomato juice as you can in a reserve bowl.
2) Take to your food processor! To whatever consistency you like your Gazpacho, pulse the chopped ingredients in batches; I like a more pureed product, you might like it chunkier.
3) In the bowl with the reserved tomato juice, add the other wet products and whisk.
4) Combine the two bowls of product and add the seasonings
5) Chill for at least 4 hours. I like to chill glass mugs in the freezer.
6 large ripe tomatoes
2 sweet red peppers
2 medium size yellow onions
2 large shallots
2 large cucumbers
½ cup of red wine vinegar
½ cup olive oil
1 ½ cups canned tomato juice
3 eggs, lightly beaten (use fresh, but don’t worry, the vinegar “cooks” them)
Pinch of cayenne pepper
Salt and freshly ground black pepper, to taste
½ cup chopped dill
1) Wash and clean vegetables and prepare them; core, seed, and coarsely chop everything – saving as much of the tomato juice as you can in a reserve bowl.
2) Take to your food processor! To whatever consistency you like your Gazpacho, pulse the chopped ingredients in batches; I like a more pureed product, you might like it chunkier.
3) In the bowl with the reserved tomato juice, add the other wet products and whisk.
4) Combine the two bowls of product and add the seasonings
5) Chill for at least 4 hours. I like to chill glass mugs in the freezer.
