Thai Green Beans

Nutty Cauliflower Skillet

We all enjoyed this fresh, new taste!

Sweet Potato Pie Smoothie Bowl

image and recipe from here

This may not be for everyone, but I loved it...and look forward to having it again.

I used previously blanched and frozen yellow squash,

and topped it with a few cashews. 

I also used kefir for yogurt, and regular milk for almond milk

and powdered ginger for fresh (too lazy to grate right then).

Sweet Potato Pie Smoothie Bowl

1 small sweet potato
1/2 c. steamed then frozen zucchini*
1 small banana, frozen
1/3 c. yogurt (+ more for topping)
1/2 c. unsweetened vanilla almond milk (more for a thinner consistency)
1 t. pumpkin pie spice
1/4 t. cardamom
fresh ginger (about the size of your fingernail)

To cook the sweet potato:
slice sweet potato in half and then steam in a steamer basket for 10 mins
OR wrap in foil and place in a 350 degree oven for 1 hour.

For smoothie:
place all ingredients into a blender and blend until smooth.
Top with additional yogurt and pumpkin spice or toppings of choice

NOTES
*COULD USE UNCOOKED ZUCCHINI AS WELL

Thai Coconut Chicken Soup (Tom Ka), Vegetable Soup

image and recipe from here

Whenever I don't feel well, I throw all veggies I have into a soup.

I saw this recipe and thought I'd give it a try. 

I added black beans and sweet potatoes.

Vegetable Soup
1 T. olive oil
1 medium yellow onion, diced
1 large carrot, peeled and chopped
2 celery stalks, chopped
1 red bell pepper, chopped
4 garlic cloves, minced
2 c. green beans, trimmed and chopped
1 28 oz. can of diced tomatoes
4 c. vegetable stock
1 1/2 t. dried oregano
1 t. dried basil
1/2 t. dried thyme
1 t. sea salt
1/2 t. black pepper
4 c. of kale, stemmed and chopped
2 T. fresh parsley, chopped

Heat up a large pot over med-high heat and add olive oil.
Throw in onion, carrot and celery and cook for 3-5 minutes or until onions are translucent.
Add in garlic and bell pepper and cook for 1 minute.
Add in green beans and cook for another minute.
Top with diced tomatoes, vegetable stock and spices and give it a stir.
Bring to a boil and then let simmer, uncovered over med-low heat for 25 minutes.
Add in kale and cook for 5 more minutes (it will wilt).
Top with fresh parsley and serve warm.
Will keep for a week in refrigerator and freezes well for several months.

Total Time: 40 minutes
Yield: 6-8 servings

images and link from here

Tom Ka is a delicious Thai Coconut Chicken Soup with red curry, 

lemon grass, fish sauce, brown sugar, mushrooms, and is one of my most favorite soups. 

 Serve it with white or brown rice or with quinoa. 

 If you love Asian food - definitely try this soup! 

[Note from Dee-though I love getting this soup at a Thai restaurant, 

it smelled so bad from the fish sauce while cooking, I didn't think I could eat it. 

Surprise...the was great!]

Thai Coconut Chicken Soup (Tom Ka)
14 oz. coconut milk (1 can)
2 c. chicken stock
2 T. lemon grass (ground), or 1 lemon grass stalk
2 T. red curry paste (I used 1T. yellow curry paste, what I had & mild)
2 T. lemon juice freshly squeezed
5 T.  fish sauce
4 T. brown sugar
0.7 lb chicken breast, uncooked, thinly sliced (I just threw in cooked I had)
1/2 c. mushrooms, sliced (I used a whole sliced box)
1 red bell pepper, sliced

Garnish (optional):
3 green onions, diced
1/3 cup grape tomatoes, each one sliced in half
2 T. fresh parsley, chopped

Heat coconut milk and chicken stock in a large pan and bring to boil.

Reduce to medium heat, add red curry paste, lemon grass, fresh lemon juice, fish sauce, brown sugar, stir well. Let the soup simmer for about 10 minutes.

Add uncooked sliced chicken breast, sliced mushrooms, sliced bell peppers, and let the soup simmer for 20 more minutes. The soup should thicken slightly and the chicken should be completely cooked through. (if chicken is not cooked through, simmer a little longer, or increase heat)

When soup has simmered for at least 30 minutes and mushrooms are well-cooked through, and the chicken is cooked through, the soup is ready to serve!

Serve the soup topped with chopped green onions (optional), chopped fresh parsley (optional) and sliced grape tomatoes (optional). Serve with rice or quinoa.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people

Zucchini Enchiladas, Blackberry Mousse

recipe and image from here

August is the time to use blackberries and zucchini from our garden.

I like how both of these turned out! Ian isn't a big zucchini fan,

so I did a couple in corn tortillsas.

I also added olives to the top of the enchiladas.

Zucchini Enchiladas
1 T. extra-virgin olive oil 

1 large onion, chopped 

kosher salt
2 cloves garlic, minced
2 t. ground cumin
2 t. chili powder
3 c. shredded chicken
1 1/3 c. red enchilada sauce, divided 4 large zucchini, halved lengthwise
1 c. shredded Monterey Jack
1 c. shredded Cheddar
Sour cream, for drizzling
Fresh cilantro, for garnish
add lime juice

Preheat oven to 350. In a large skillet over medium heat, heat oil. Add onion and season with salt. Cook until soft, 5 minutes, then add garlic, cumin and chili powder and stir until combined. Add shredded chicken and 1 cup enchilada sauce and stir until saucy.

On a cutting board, use a Y-shaped vegetable peeler to make thin slices of zucchini. Lay out three, slightly overlapping, and place a spoonful of chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.

Spoon remaining 1/3 cup enchilada sauce over zucchini enchiladas and sprinkle with both cheeses.
Bake until melty, 20 minutes.

Garnish with sour cream and cilantro and serve.

Notes: my small zucchini (4 in.) worked better than the seedy large (8 in.), though it was hard to roll up the enchiladas. After filling a 7x10 in pan, I put my remaining chicken mix in a pie pan, topped will all the remaining zucchini, then more chicken, then sauce then cheese.

We had this mousse at book group. Yum!

Dan Johnson made it, and his wife DeDe brought it to share.
I had a hard time straining the berry mix through my fine sieve.
I ended up using a colander, and living with a few seeds.

Blackberry Mousse
1 t. unflavored gelatin
3 T. cold water
1 c. blackberries
1/4 c. sugar
1 egg white
3/4 c. heavy cream

In small bowl, sprinkle the gelatin over 1 T. of the water; let wait until softened (5 min). In blender, puree the blackberries with 2 T. water. Strain the blackberry puree into saucepan (about 3/4 cup). Add suga & boil then simmer mixture over medium heat, stir occasionally for about 5 min to reduce. Stir in softened gelatin. Let mixture cool. Beat egg whites and fold into cooled pureed mixture. On a other bowl beat heavy cream until softly whipped. Fold cream into berry mix and refrigerate until chilled. Enjoy with lemon cookies, fresh fruit, or whatever sounds good, or eat it as is.

Coleslaw

image and recipe from here

This is a KFC copycat recipe.

Ian and I enjoy it, but Scott is not a fan.

It says to chill 4 hrs. or overnight.

As Mom says: "If you have 4 hrs."!

Coleslaw
1 T. onion, finely grated
1/3 c. sugar
1/2 c. mayonnaise
1/4 c. buttermilk, well shaken (I subbed kefir)
1/4 c. whole milk (I subbed 2%)
1 1/2 T. white vinegar
2 1/2 T. fresh lemon juice
1/2 t. salt
1/8 t. black pepper
8 c. or 1 (16 oz.) bag coleslaw cabbage, finely diced
1/4 c. carrot, shredded (omit if you're using bagged coleslaw mix

1. In a large bowl, whisk together the first 9 ingredients until smooth and well combined. Add cabbage and carrot and mix until evenly coated.

2. Cover bowl and refrigerate 4 hours minimum or overnight. Stir well before serving.

Black Bean Sweet Potato Power Bowls

recipe and image from here

I love these yummy bowl meals. 

Black Bean and Sweet Potato Power Bowls

Ingredients
1 medium sweet potato, peeled and chopped into 1/2-1 " cubes
1/2 head small cauliflower, chopped into small florets
1/2 medium red onion, chopped into ~3 big chunks
2 T. olive oil
1/2 t. chili powder
1/4 t. cumin
1/2 t. salt
1/8 t. ground black pepper
3/4 cup water
1/2 c. quinoa, rinsed
1 c. black beans (drained and rinsed)
Extra add-ins:
diced avocado
juice of lime
chopped cilantro
plain Greek yogurt


Preheat oven to 400 degrees F. Place your diced and chopped vegetables on a foil or parchment lined baking sheet. Pour the olive oil over the vegetables then toss, spreading the olive oil evenly on the vegetables. Sprinkle on the chili powder, cumin, salt and pepper and toss again to distribute the seasonings. Bake in the oven for 30-40 minutes, turning half way through. When done, remove from the oven and allow to slightly cool. Remove and dice the onion chunks into smaller pieces, then mix back in with the sweet potatoes and cauliflower.

Meanwhile, bring the water to boil in a medium sauce pan. Add in the quinoa and return to a boil.
Reduce the heat to low and cover. Simmer until tender and the liquid has been absorbed, approximately 15 minutes. Fluff with a fork.

To assemble the bowls, divide everything between 2 bowls starting with the quinoa on the bottom then the roasted vegetables and black beans. Top with desired additional toppings, such as avocado, lime juice, cilantro or plain Greek yogurt. Enjoy!

If you end up with a little extra than can fit into two bowls, pack some away and reheat for lunch tomorrow!

Cheesecake Stuffed Strawberries, Green Chili Pumpkin Soup

recipe and image from here

Today I'm posting a couple more recipes I want to try, but haven't yet.

Scott won't go for the Pumpkin Soup,

but said he is looking forward to the Cheesecake Strawberries!

Cheesecake Stuffed Strawberries
24 strawberries (medium to large)
8 oz. light cream cheese
1/2 c. powdered sugar
1/4 t. vanilla extract
1/2 c. graham cracker crumbs

1. Remove the tops of all the strawberries and and cut out a cone shape from inside the middle of each strawberry with a paring knife - a little well to be filled with cream cheese mixture.

2. Mix together the cream cheese, powdered sugar and vanilla extract with an electric mixer until smooth and creamy. Fill a ziploc bag with the cream cheese mixture (filling it into one of the corners). 

3. Twist the top of the bag and snip the corner of the bag with the filling.

4. Squeeze filling into each strawberry and sprinkle with graham cracker crumbs. Store in the refrigerator until ready to serve.

YIELD: MAKES ABOUT 2 DOZEN STRAWBERRIES

recipe and image from here

Green Chili Pumpkin Soup
4 oz. diced green chiles, divided
1/2 c. sour cream
1/4 c. cilantro
1 small onion, diced
1 t. oil
1 can pumpkin puree
1 can vegetable broth
1/2 c. water
2 t. cumin
1/2 t. chili powder
1/2 t. garlic powder
1/4 t. ground red pepper


1) In a food processor, combine 1/2 of the chiles, sour cream and cilantro. Process until smooth. Set aside.

2) Heat oil in a large pot. Add onion and remaining chiles. Saute for about 5 minutes or until onions are softened. Add cumin, chili powder, garlic powder and red pepper. Cook for 1 minutes or until fragrant.

3) Add remaining ingredients to the pot. Bring a boil. Reduce heat and simmer for 15 minutes, stirring occasionally. If soup is not smooth enough, use an immersion blender to make it smoother…this is totally optional!

4) Swirl sour cream mixture into soup just before serving.

The sour cream mixture adds a cooling component and a little tartness to the the soup. I think it is the perfect compliment. Plus, you can get this to the table in under 30 minutes which means it is the perfect weeknight meal for fall and winter too.

Chicken Parmesan Zucchini Boats

image and recipe from here

I saw this recipe online and thought I'd give it a try this weekend.

We have some leftover chicken to use, so I won't exactly follow it....

but Barbara doesn't usually follow a recipe : )

Chicken Parmesan Zucchini Boats

4 medium zucchini (about 1¾ pounds)
1 lb. ground chicken
¼ t. salt
¼ t. ground black pepper
2 garlic cloves, minced
1 c. pasta sauce
¼ c. grated parmesan cheese
½ c. shredded mozzarella cheese
Optional: sliced fresh basil for topping


Preheat oven to 400 degrees F. Spray a 9×13 inch baking dish with cooking spray. Place a large non-stick skillet over medium-high heat. Add the chicken and break it apart with a spoon. Add the salt and pepper. Cook for 8 to 10 minutes, until chicken is cooked through. Stir occasionally and break down the chicken into small chunks.

Reduce the heat to low. Add the garlic to the chicken. Cook 1 minute stirring often. Add the pasta sauce. Cook 3 minutes, stirring occasionally. As the chicken cooks, cut the zucchini in half, lengthwise. Use a spoon to scoop the seeds and center out of each zucchini half, leaving a ¼ inch thick zucchini boat. Place the zucchini in the baking dish cut-side up. Spoon the chicken mixture into the zucchini boats. Press the mixture down into the zucchini using the back of the spoon.
Sprinkle the zucchini evenly with the parmesan, then the mozzarella cheese. Cover the baking dish with foil. Bake for 35 minutes. Sprinkle with fresh basil and serve.

Spinach Pasta Salad

image from here

Here's a fabulous recipe that was served
at our Stake RS Conference last week. 

Spinach Pasta Salad 

Sauce:
1 c. oil
3/4 c. red wine vinegar
3/4 c. Teriyaki Baste and Glaze
6 T. sugar

Mix together until sugar dissolves (can add a bit of salt and pepper).

Cook one pound bow-tie pasta al dente. Marinate the noodles in the sauce overnight. Put in gallon-sized ziplock bag and turn over numerous times.

When ready to serve, add the following ingredients to the marinated noodles, sirring thoroughly to coat all ingredients:

4 chicken breasts, cooked and diced
2-4 green onions, chopped
3/4 c. chopped yellow, red and orange peppers
1 c. craisins
1 c. cherry tomatoes, cut in half
1 c. slivered almonds
1 lb. baby spinach (I use organic pre-washed spinach)

serves 9-10 for main dish or 20 for a side.

by Karen, Barbara's daughter

Crispy Cauliflower Cheese Bites

image and recipe from here

We tried these tonight, and thought they were good!
They didn't get as crispy as I thought they would, though.
Maybe next time I'll try lightly oiling the pan as suggested,
instead of just using cooking spray. 
Also maybe try with the silicone mini-muffin pan we have.
Definitely another tasty way to have cauliflower!

Crispy Cauliflower Cheese Bites

Half a cauliflower head

125g (about 4.5 oz.) cheddar

1 t. freshly cracked black pepper

1 free range egg

Preheat the oven to 400 degrees.

Roughly chop the cauliflower and add into a food processor to chop it into a finer crumb. If you don’t have a food processor, don’t worry – you can chop it by hand, it just takes a little longer.

Grate the cheese and add it to a large mixing bowl with the cauliflower, egg and black pepper. Mix everything well until it starts to feel a little more like a mixture.

Lightly grease a muffin tray with some vegetable oil and spoon in around 1 and a half T. of the mixture into each hole. Add the tray into the oven and cook for 15 minutes.

Makes 12

Spiced Sweet Potato Latkes

recipe and photo from here

I found this recipe on PBS Kids website.

I thought it would fun to try a Hanukkah traditional food.

You can go to the link above, by clicking on here to read the Jewish miracle the Jewish people believe and remember with latkes. We liked the spiced fried grated sweet potato pancakes topped with applesauce and sour cream. It was a new taste and fun to try. I think I'll find a baked version for us to try them again...maybe next year.

Spiced Sweet Potato Latkes

1 lb. (orange) sweet potatoes, peeled and coarsely grated
1 egg, lightly beaten
3 T. flour
2 t. brown sugar
¾ t. cinnamon
½ t. curry powder
½ t. onion powder
½ t. kosher salt
¼ t. nutmeg
1/2 c. vegetable oil
1/2 c. applesauce
½ c. sour cream
1 T. chopped chives or parsley

Heat the oil to a medium-high heat in a 10 or 12-inch skillet.
Using a colander, strain as much out of the grated sweet potatoes as you can.
In a large bowl, add the sweet potatoes, egg, flour, brown sugar, cinnamon, curry powder, onion powder, salt, and nutmeg. Mix well.
Form small flat pancakes using about 2 tablespoons of mixture.
Fry four latkes at a time for 1½-2 minutes per side until browned. Remove the latkes from the oil and place on a plate lined with paper towels.
Serve warm with applesauce and sour cream.
Garnish with chopped chives or parsley.

Prep Time: 15 min(s)
Cook Time: 15 min(s)
Total Time: 30 min(s)
Servings: 6

Irish Potatoes & Cabbage with Bacon (Colcannon)

image from here

This fall we attended a family history fair.

Along with research information and classes,

there were tastes from around the world. 

We liked the Irish mashed potatoes with bacon.

This is the recipe they sent to us,

though I don't remember it having cabbage.

I also read you can substitute kale for cabbage.

Irish Potatoes & Cabbage with Bacon (Colcannon)

1-1/2 lb. baking potatoes (about 5), peeled, quartered

3 slices bacon, cut into 1-inch pieces
1 small onion, chopped
1/2 c. water
3/4 lb. cabbage, shredded (about 4 c.)
2 T. butter
1/2 c. milk, warmed
Salt to taste

Cook potatoes in boiling water in large saucepan 20 min. or until tender.
Meanwhile, cook and stir bacon in large skillet on medium heat until crisp.
Remove bacon from skillet with slotted spoon; drain on paper towels.
Add onions to reserved drippings; cook and stir 2 min. or until crisp-tender.
Add water; stir to release browned bits from bottom of skillet.
Add cabbage; mix well.
Cover; cook 7 min. or until cabbage is tender and water is cooked off, stirring occasionally.
Drain potatoes; return to pan. Add butter.
Mash potatoes until creamy, gradually adding milk. Add cabbage mixture and bacon; mix well.

Yield: 10 servings, 1/2 c. each

Green Beans with Goat Cheese, Tomatoes, and Almonds

recipe and image from here

This is a delicious cold salad that I made tonight!

I didn't have sherry vinegar so I used red wine vinegar

and it was very tasty!

Green Beans with Goat Cheese, Tomatoes, and Almonds

1/2 c. sliced almonds
2 lbs. haricots verts (tiny green beans), trimmed
3 T. sherry vinegar*
2 T. fresh lemon juice
3/4 t. salt
1/2 t. pepper
1/3 c. olive oil
1 pint cherry tomatoes, halved
2 shallots, thinly sliced
2 garlic cloves, minced
1/2 (4-oz.) goat cheese log, crumbled

1. Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 6 to 8 minutes or until lightly toasted and fragrant, stirring halfway through.

2. Cook green beans in boiling salted water to cover 6 to 8 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain.

3. Whisk together vinegar and next 3 ingredients in a large bowl; add olive oil in a slow, steady stream, whisking constantly until blended and smooth. Add cherry tomatoes, shallots, garlic, and green beans; toss to coat.

4. Top green bean mixture with crumbled goat cheese and toasted almonds.

*White wine vinegar may be substituted.


by Cheryl, Barbara's daughter

Kale with Sweet Corn

recipe and pic from here

Sometimes I post recipes I've tried. Sometimes those I want to try.

I have a lot of kale in the garden right now,

and this sounds yummy with corn and nuts.

Kale with Sweet Corn

1 c. fresh corn kernels (about 2 ears) or defrosted frozen corn
1 bunch kale, tough stems and center ribs removed and leaves chopped
1/2 c. finely chopped onion
1 clove garlic, chopped
1/4 c. vegetable broth, no-salt-added or low sodium
1/4 c. chopped walnuts and/or slivered raw almonds, very lightly toasted*
1/8 t. black pepper, if desired
2 T. finely chopped scallions

If using fresh corn, boil ears of corn until tender, about 4 minutes. Cut kernels from cobs with a sharp knife. Set aside.

Steam the kale for 10 minutes or until tender. When the kale is done, place in a colander and press to remove excess liquid.

Heat 2 tablespoons water in a skillet over medium-high heat. Saute onion and garlic until soft, about 2 minutes, Add the corn, kale and vegetable broth. Reduce heat to low and cook until kale and corn are heated through, stirring frequently. Toss in the lightly toasted nuts and season with black pepper if desired. Top with finely chopped scallions.


*toast nuts in a preheated oven at 300 degrees F for 3 minutes, stirring frequently

Zucchini Muffins with Apples and Carrots

image and recipe from here

Here's the best muffin recipe ever!...with fruit and veggies :) 

I may sub coconut oil for the butter next time.

I used fresh whole wheat flour and more carrots 
than zucchini as that's what I had. 

Plus, I had an older, dryer zucchini
and didn't have to use salt to drain it, 

so just added it to the recipe. 
Oh my goodness, it was yummy!!! 

So of course, I'm passing it on. 

Haven't tried it in loaves, 
but it made about 20 muffins. 

Zucchini Bread with Apples and Carrots

2½ c. shredded zucchini (approx 2 large zucchini)
1 t. salt
¾ c. shredded apple (approx 1 medium apple)
¾ c. shredded carrot (approx 1 large carrot)
½ c. melted butter
½ c. honey
½ c. maple syrup
2 large eggs
2 t. vanilla
1 c. oat flour*
2 c. whole grain flour (wheat, spelt or combination of the two)
2 t. baking soda
2 t. baking powder
3 t. cinnamon
¼ t. nutmeg

Preheat oven to 350F. Butter and flour two 8"x4" loaf pans.

Grate zucchini using a grater or food processor.
Combine zucchini and salt in a large colander and mix well.
Allow to stand for 10 minutes.
Press as much liquid out of the zucchini as possible
while in the colander. Then, using either a salad spinner,
get all the remaining water out of the zucchini.

Meanwhile, melt butter in a large bowl. Add honey
and maple syrup and mix well.
Add eggs and vanilla and mix well.

Add shredded carrot, apple and zucchini and stir to combine
very well.

In a separate small bowl, mix all the flours, baking soda,
baking powder, cinnamon and nutmeg and combine well.

Add half of the dry ingredients to the wet ingredients and
stir to barely combine, approximately 5 big rounds of the bowl.

Add the remaining dry ingredients to the bowl and stir
to just barely combine, another 5-7 big rounds of the bowl.

Divide batter evenly between loaf pans and bake for
50-60 min.,or until a knife inserted in the center
comes out clean.


Notes
* To make oat flour, blend rolled oats in a blender until they
are the consistency of flour.

Inspired by Smitten Kitchen

Additional Recipe Tips-
To turn these into muffins instead of bread, measure 1/3 c.
of batterinto muffin tins (go reusable if you can) and bake
for 20-24 minutes,or until the top is golden brown.
If you really want to knock their socks off, consider
adding dried cranberries, raisins or coconut flakes to
the batter. If you’re low on carrots or zucchini,
both are interchangeable so long as you have 3
1/4 cup total. Make these muffins year round by
freezing zucchini now. Shred as normal,
sprinkle with salt and allow to sit.
Wring out excess moisture and store in a freezer bag.
Another genius idea – batter can be frozen uncooked
using this method here.

by Karen, Barbara's daughter

Cauliflower Fried Rice, Cream of Baked "Potato" Soup, Cauliflower Pizza Crust

I went to a class sponsored by our gym. 

They taught us how to use cauliflower as replacement for rice, potatoes, pizza dough, etc. 

It was interesting, and tasty. 

Here are three they demo-ed, and we got to taste. 

I made the fried "rice" with shrimp and we all enjoyed it.

Peas and Potatoes

We've enjoyed our garden peas and potatoes this way. 

Give it a try! (and click on the recipe to enlarge it.)

by Dee, wife of Barbara's son Scott

Quinoa Salad with Chicken and Mixed Greens, Oven-Roasted Brussels Sprouts, Chicken Soup, Chicken Stir-fry, Blackberry and Apple Cobbler, Hummus Crusted Chicken with Rosemary and Lemon, Creamy Leek And Carrot Soup, Curried Winter Squash Soup, Warm Salmon and Asparagus Salad with Pesto, Roast Chicken with Balsamic Vinegar, Garlic, and Rosemary Wild Rice, Purple Haze Shake, Almond Milk, Mango Cardamom Smoothie, Chocolate Mousse

cobbler recipe with Cheryl's collection below

Karen, Brenda and Cheryl decided to do an eating "cleanse" for the month of February. They didn't buy the supplement products promoted, but substituted a multi-vitamin. Here are some of their recipes, and links to others. Dee joined them part way through, and is still finishing the experiment. You might want to give this a try, especially if you are questioning any food sensitivities you may have.

http://www.cleanprogram.com/media/files/clean-program-manual.pdf

http://www.cleanprogram.com/media/files/meal-plan.pdf

http://blog.cleanprogram.com

from Karen: 
This quinoa recipe is one I've used a lot for guests and I love it. It is found in the Clean book (the book version actually uses 1/2 cup oil in the dressing and 2 Tbs on the greens—it tasted too greasy to me).

Quinoa Salad with Chicken and Mixed Greens
2 c. cooked and cooled quinoa
2 (4 oz.) chicken breast grilled or steamed (or roasted veggies—see below)
1/4 c. of currants (I prefer cranberries)
1/4 c. of chopped roasted almonds
1/2 c. of diced or grated carrots
1/4 c. of chopped mint
1/4 c. of scallions, cut thinly diagonally
1/4 c. of chopped parsley
4 c. salad greens

For the dressing:
1 T. of chopped parsely
1/4 c. of lime
1 t. of agave, honey or coconut nectar
1/2 t. ground cumin
1 t. sea salt
1/4 c.olive oil

Prepare quinoa according to package directions. Allow to cool.
Cook chicken breasts on the grill or by steaming. To steam them, cook the chicken breasts in 1-2 inch boiling water in a covered pan for approximately 7 minutes. Slice chicken lengthwise.
In a small bowl, blend together the dressing ingredients. Place all ingredients except chicken and salad greens in a bowl, and toss together with quinoa and dressing. Season to taste with salt and pepper. (My preference is to chop a small amount of chicken small, cook it, and add it to the quinoa and dressing mixture, then place it atop a bed of salad greens to eat.)

Arrange half of the quinoa salad on each plate. Make a bed of mixed greens next to the quinoa and place the sliced chicken on top. Since quinoa is a perfect protein, you may omit the chicken entirely and serve with oven roasted or grilled veggies— broccoli, zucchini or yellow squash, sweet potatoes, red/orange peppers, etc.


Oven-Roasted Brussels Sprouts
1 lb. Brussels sprouts, trimmed and halved lengthwise
1-2 T. extra-virgin olive oil
1/2 t. sea salt
1/4 t. ground black pepper

Preheat oven to 400°F. Toss Brussels sprouts with oil, salt and pepper on a rimmed baking sheet and roast, stirring once or twice, until deep golden brown, crisp outside and tender inside about 30 minutes. The leaves that are loose will be especially brown and crispy. Transfer to a bowl and serve.

I made my own recipe brown rice noodle vegie chicken stirfry today and it rocked! I mixed in a little coconut aminos (akin to soy sauce) with a little coconut nectar and it was delicious! (Not saucy) AND something crazy... I've wanted hot chocolate but of course can't really have, but I found that mixing carrot juice (the only clean juice there) with unsweetened chocolate almond milk (about equal parts) and heated up works for me! Weird huh?!!!

I made this yesterday and it was divine! Bertha makes this soup with potatoes and no rice. I was surprised how much I liked the cilantro and lime! Send recipes you are having success with and have a good day!

Great Chicken Soup
Large pot filled half-way with water
1 chicken thigh, chopped (or more)
2 cloves garlic, smashed and chopped
1/2 large onion, chopped
1 stalk celery, chopped
2 large carrots, chopped
2 medium parsnips, chopped
1-2 c. cabbage, chopped (opt.)
1/3 c. cilantro, chopped
1/2-1 c, cooked brown rice
Salt to taste

Bring to boil then turn heat down and simmer a couple hours or however you want to cook it. When serving, I added 1/2 chopped avocado on top and a squeeze of lime. Yum! Made 2-3 servings for me

:::::

Cheryl said that she, John and Christian enjoyed the next three recipes.

Chicken Stir Fry
"A delicious and nutritious meal that’s quick and a whole family-pleaser. The pickiest of eaters will gobble this up, and it works with whatever you have on hand so don’t be afraid to change it up with what’s in your fridge, garden or at the local farmers’ market. Enjoy!" (from the clense blog, address at the top of this post)

1 chicken breast, split in half lengthwise, then cut into thin strips
1 fennel bulb, remove core, slice thin
2 c. sliced crimini or white button mushrooms
1 c. chopped raddichio (or any hearty leafy green like kale or spinach)
1-1/2 c. cooked wild rice (see below)
2 cloves of garlic, peeled and minced
2 T. fresh oregano, roughly chopped
2 T. olive oil
zest of 1 lemon
sea salt to taste

1. Cook the wild rice by adding 1 c. wild rice to 2 c. boiling water, once boiling, reduce heat to low and simmer (covered) for 30-40 minutes. You can also soak the rice overnight to reduce cooking time, 1 c. of rice in 3 c. of water, cover and in the morning, strain, rinse and place rice in a cooking pot. Cover with enough water to go 1/2 inch over and simmer only 15-20 minutes.
2. Slice the chicken and garlic and chop greens, fennel and mushrooms.
3. Heat a large saute pan over medium-high heat.Add the oil, and when hot, add the chicken and garlic, tossing gently. Allow to brown on one side (2-3 minutes).
4. Add in the mushrooms and fennel. Cook for 1 minute then add the raddichio (or whatever dark green you’re using). Cook just until wilted then stir in the wild rice, lemon, and oregano.
5. Continue to stir the pan to incorporate all the ingredients into one another and season with a few teaspoons of sea salt.
6. Remove and serve once the wild rice is hot.
Serves 2. Enjoy!


Blackberry and Apple Cobbler
"A gluten and oat free crumble that satisfies any cravings for a yummy treat! You can serve this warm as an allergy- friendly (and sugar-free) dessert, an elimination diet breakfast, or as part of your midday solid meal. It’s nutritious and naturally sweet with endless possibilities. You can use other fruits like pears, raspberries, plums, cherries, blueberries, or try different spices and nuts. Let your creativity and what’s available at your local farmers’ markets spark new and delightful variations, and of course we always love hearing from you in the comments!" (from the clense blog, address at the top of this post)

Base
4 apples, cored and cut into large chunks
(leave the skin on if organic, so much fiber and nutrition in the peel)
1 c. blackberries (fresh or frozen)
1 t. cinnamon
optional: 1⁄4 t. stevia (powder) or a f ew drops of the liquid (be caref ul, you don’t need much, as it’s super sweet and the apples and berries are bursting with sweet flavor)
2 t. coconut oil

Topping
1 c. almonds
1 c. Brazil nuts*
shredded coconut
a few dashes of cinnamon
a splash or two of vanilla
optional but recommended: a few sprinkles of mesquite

*Note that you can use any combination of nuts here, if you only have almonds and cashews that works. If you only have almonds,totally fine. Jenny loves using macadamia nuts with extra cinnamon and a dash of nutmeg. Use what you have on hand, it’ll be delicious!

1. Preheat oven to 350.
2. Place the chopped apples into a mixing bowl and gently toss with the cinnamon and stevia (if using). 3. Carefully, so they don’t get too smashed, stir in the blackberries.
4. Place the mixture into a greased (with coconut oil) 8×8 square pan or a 9×4 rectangular loaf pan. As long as it’s several inches deep and the crumble doesn’t spill over the top, there are a variety of pan options that will work.
5. Make the topping by placing the nuts in a food processor and pulsing until crumbly.Add in the coconut, optional mesquite, and vanilla and pulse a few more times until combined but still chunky.
6. Sprinkle the topping evenly over the apple mixture. Place in the oven and bake f or 30 minutes, checking and cooking a bit longer if you want softer and more mushy apples. The top should be brown and crispy.

"This is best served warm. If you’re not cleansing you can serve with Greek yogurt. . .and if you are cleansing try it with So Delicious Coconut Ice Cream. . .YUM."



Hummus Crusted Chicken with Rosemary and Lemon

2 boneless/skinless chicken breasts (local and free-range)2 lemons, (1 sliced into rounds and 1 juiced)
1/2 c, hummus (you can buy it or use the quick and delicious recipe below)
4 fresh rosemary sprigs or 2 tablespoons dried
Generous drizzle of balsamic vinegar
Sea salt and freshly ground pepper

Preheat oven to 450 degrees

Place the chicken breasts in a small roasting pan, covering all exposed meat with the hummus (use a spoon or your hands, just make sure it’s layered quite thick, about 1/4”). Cut one lemon into circles and loosely arrange them over the chicken with the rosemary sprigs, broken into smaller pieces, so the flavor comes out more.
Generously drizzle the entire mix with lemon juice and then a quick drizzle of balsamic vinegar. Bake until the hummus is golden brown and the meat is juicy and tender (checking with a knife to make sure it’s cooked all the way through), about 30 minutes. Finish with another quick drizzle of lemon juice and an optional pinch of sea salt and black pepper to taste.


Hummus (made in a food processor)

Blend the following ingredients:

1 can garbanzo beans (chickpeas), rinsed and drained
2 cloves garlic, peeled
Juice of 1 lemon
3 T. tahini
1 t. sea salt
1 t. cumin
1 t. paprika
1 T. extra virgin olive oil

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Dee enjoys the following recipes. There are so many more to try. Check out those in the links above.

Creamy Leek And Carrot Soup

1leek
2 T. coconut oil
4 c. of chopped carrots
1 c. of cauliflower, cut into florets
1-1/2 qts. chicken or vegetable stock

fresh thyme

Melt the coconut oil in a large soup pot over medium-high heat. Slice the leek into rounds, and add it to the pot. Stir and cook for 3-4 minutes or until lightly browned. Stir in the chopped carrots and cook, stirring, for another 3-4 minutes. Pour in the stock to cover the veggies. Cover and gently simmer for 15 minutes. Let the contents cool a bit and then pour into a blender or food processor. Puree with the additional tablespoon of coconut oil until smooth and creamy. Pour back into pot and gently reheat, so you can serve it warm. (Or in summer months, you can skip this step and put it in the fridge to cool instead) (Serves 2-3)

Curried Winter Squash Soup
1 large or 2 small squash—acorn, butternut, halved and seeded
1 c. pure water
1 c. unsweetened almond or coconut milk
1 t. salt
1/2 t. curry powder (my friend doesn't like curry,so she used other spices like cumin)
1/2 t. ground cinnamon
Freshly ground pepper

Turn oven to 400. In a baking dish filled with an inch of water, place the squash halves, skin side down and cover the whole dish with foil. Immediately put into the preheating oven (saving time and will ensure the following cook time is fairly accurate.) Bake for roughly 40 minutes or until the squash is tender when pierced with a fork. Be careful of the hot steam when lifting the foil. Remove from oven, discard water and cool squash. Scoop out the flesh (roughly 2 cups) and put into a blender with the water and milk, and the seasonings. Blend until smooth then remove and warm to serve.


Warm Salmon and Asparagus Salad with Pesto
2 (5oz.) portions wild salmon
1 bunch asparagus, trimmed
2 T. pesto
4 c. mixed salad greens
1/4 c. olive oil
Lemon juice to taste
Salt and pepper

Pesto:

2 bunches fresh basil, washed and trimmed
1/4 c. pine nuts (cashews work just as well)
1 clove garlic
1/2 cup olive oil
Sea salt

To make the pesto, blend basil, nuts, and garlic in food processor on medium. Drizzle in the oil whil the motor is running then season with salt and set aside. (If the pesto is too thick, add up to 1/4 cup water.) Turn grill on high. If you don't have a grill, use your oven's broiler. Brush asparagus and salmon with olive oil and season with salt and pepper. Grill the asparagus 2 minutes on each side. Grill the salmon for 3 minutes on each side. Place the greens in a bowl, toss with olive oil, salt and lemon juice then divide onto 2 plates. Arrange the asparagus on one side and the salmon on the other. Drizzle 1 Tbs of pesto over the salmon and serve warm. (This pesto is really good, so make enough to use again on other meat or dishes!)

Roast Chicken with Balsamic Vinegar, Garlic, and Rosemary Wild Rice
2 chicken breasts with skin
1-1/2 c. balsamic vinegar
2 cloves garlic, thinly sliced lengthwise
2 T. minced rosemary
2 T. olive oil
1 t. sea salt
2 c. cooked wild rice, made with vegetable stock
2 scallions thinly sliced
1/4 c. cilantro chopped
1/4 c. fresh mint chopped
1/4 c. sunflower seeds, soaked for 2 hours (soaking activates the enzymes, making them easier to digest)

Heat oven to 425. In a small saucepan, reduce the vinegar by simmering and stirring occasionally until it becomes as syrup (watch closely near the end-it can burn easily). Add the garlic and rosemary and simmer 2 minutes more. Brush the chicken with oil and salt. Place on a baking tray and roast in oven for 10 minutes. Brush with generous amounts of the vinegar. Turn the oven down to 375 and roast for 10 minutes more. Brush with the vinegar again and cook 2 minutes more. Remove from the oven and let cool slightly, remove the skins, and thinly slice. To make the pilaf, place chicken rice, scallions, cilantro, mint, and seeds in a bowl. Mix together with salt and pepper. Serve warm or at room temperature.



Purple Haze Shake
1 c. coconut water OR almond (see recipe below) or coconut milk
6 oz. blueberries (or blackberries) fresh or frozen

Put all ingredients in the blender and mix until smooth. (This thickened as it sat awhile.)



Mango Cardamom Blast

2 ripe mangoes, peeled and cut into pieces
1 c. coconut water
2 T. dried and shredded coconut flakes
zest and juice of 1 lime
Vanilla
1/2 t. cardamom powder
add additional water while blending if it’s too thick

Blend it up till smooth and creamy. Garnish with lime zest and freshly ground black pepper.


Homemade Almond Milk
1/2 c. almonds, skins removed and soaked overnight
3 c. water
1 T. vanilla
pinch of salt
1 t. coconut oil (optional)
coconut nectar or stevia to taste (optional)

Place the nuts, vanilla, water, sweetener, salt, and oil in a blender and blend until smooth. Most people find they like it thick but if you’d prefer a thinner milk, strain the liquid through cheesecloth or a fine mesh strainer, then store in glass jars in the fridge for up to a week.

This is a great chocolate pudding. Scott and Ian even enjoyed it, though they thought it was a bit chocolatey for them.

Chocolate Mousse

"A crowd pleasing sweet treat that’s actually packed with nutrition, this chocolate mousse will be a hit wherever and whenever you serve it. If you keep the main ingredient secret, almost no one will guess that it’s avocados that give this mousse body and creamy texture. Watch kids scarf it down and ask for more, not realizing there’s actually green goodness in it. . . and plenty of healthy fat to keep the body energized and metabolism fired up. A dessert or snack that’s great for the skin, nails and hair too. All around yummy." from here

2 ripe avocados
1/4 c. coconut nectar
1/2 c. unsweetened carob or raw cacao or cocoa powder
1-2 T. coconut oil
1 t. vanilla
a pinch of sea salt
optional shredded coconut for garnish

Blend all ingredients together in a food processor (a blender can work too, you may just need to scrape the sides down more often) until creamy. You can start with one tablespoon of coconut oil and see if you need more. Sometimes, if it’s not creamy enough, I add a splash of almond or coconut milk, but it’s not always necessary.

I like mine nice and thick, so when you hold the food processor upside down, it doesn’t move.

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Here are more from the selected recipes Karen shared with us:

Spinach Avocado Soup
2 c. coconut milk (see below)
2 ripe avocados, cut in large chunks
2 handfulls baby spinach
1/4 c. fresh cilantro
Juice of 1 lime or 1 lemon
1 garlic clove
2 T. peeled and minced shallot
Sea salt to taste

Blend all ingredients until smooth and creamy. To make fresh coconut milk: Blend 1 cup of shredded coconut (May soak it with the water before blending to soften it) with 2 cups water for 45 seconds and strain through a fine mesh.


Zucchini Mushroom Soup
2 T. coconut oil
6 c. chopped mushrooms
1 onion roughly chopped
2 cloves garlic chopped
1 large zucchini, cut into 1/2", half moons
2 c. cauliflower, chopped
Purified water as needed
1 bay leaf
Sea salt & black pepper (Optional 1/4 cup almond milk)

Heat a large soup pot over med-high heat. Add the oil and melt. Stir in the mushrooms and a sprinkle of salt. Cook until lightly brown, 3-4 minutes. Stir in the onion, garlic, and zucchini and cook another 3-4 minutes. Add the bay leaf and water to just cover the vegetables, cover the pot, and bring to a gentle boil. Lower the heat to med-low and cook for 12 minutes. Add cauliflower and let cook until soft. Puree the soup with a stick blender or high-speed blender until smooth. May add 1/4 cup almond milk if desired. Season to taste with salt and pepper. Garnish with fresh herbs if desired: rosemary, parsley, thyme or sage. (Dee tried this and didn't like it much, but she loved the carrot soup!)


Lamb or Chicken Tacos
4 oz. ground lamb or chicken, chopped small
2 T. coconut oil
1 medium yellow summer squash
1/4 c. minced onions
1 clove garlic, minced
1 T. taco/fajita seasoning (I used cumin, chili powder, garlic salt)
Sea salt to taste
Romaine lettuce leaves or brown rice tortillas (I like the lettuce best)
1/4 c. minced red onions
Fresh cilantro chopped (a few Tbs)
Fresh guacamole
Sprouts for garnish

Heat the oil in a medium saute pan. Add meat, squash, onion, garlic, seasoning and stir well. Cook until cooked through and veggies are soft. Season to taste with salt. Arrange in lettuce leaves or in tortillas. Top with red onion and cilantro, guacamole and sprouts. (I tried this with chicken and liked it, but not the sprouts.)


Garlic Lemon Chicken with Rosemary, Parsnips and Apples 

(comfort food?! Serves 4)
4 boneless, skinless chicken breasts
1 lemon quartered
1 small handful of rosemary (5-6 sprigs) bashed around a little to release the flavor
4 T. olive oil
2 cloves garlic, chopped
Pinch sea salt & pepper
2 large apples, peel on, but cored and in about 1" wedges
2 medium parsnips, peeled and cut lengthwise into strips (the thinner they are, the faster they'll roast)

Make the marinade by squeezing the juice from the lemon wedges into a bowl, add the rosemary, olive oil, garlic salt and pepper along with the squeezed lemon pieces. Slice the chicken into about four equal pieces each and add them to the marinade. Put the chicken and marinade into a well-sealed zip-lock plastic bag. Massage the chicken pieces so each is well coated. Let sit for at least 1 hour at room temperature or in the fridge if it's a warm day. You'll see the meat cure and turn white. Turn the oven to 425. Put the chicken and marinade in a baking dish and cook roughly 40-45 minutes just so the chicken is cooked through and the parsnips are tender. Serve warm.

Warm Zucchini Pesto Pasta
2 T. coconut oil
1/2 red onion, cut into 1/4" slices
1 zucchini, sliced (peeled and seeded, skin included if organic)
2 heaping T. pesto (see previous recipe)
2-3 T. chopped olives
Zest of 1/2 lemon
Sea salt to taste
Freshly ground pepper (8 turns of the pepper mill)

Melt the oil in a large saute pan over med-high heat. Add the red onion and cook until soft, 3-4 minutes. Stir in zucchini and toss with the onions. Add pesto, stir well. Continue to cook until all ingredients are warm. Stir in the olives and lemon zest. Season with salt and pepper. (You could also use a peeler to cut the zucchini into noodle type strips.)


Hearty Lentil Stew
2 Tbs coconut oil
2 medium sized onions roughly chopped
2 celery stalks cut into 1/2" chunks
2 medium carrots, same
2 c. lentils
Purified water to cover plus 1 inch
1 bay leaf
1 T. Italian seasoning
1 bunch kale, chopped
1 c. frozen peas
Fresh sage, chopped for garnish
Salt and pepper

Melt the oil in a large soup pot over med-high heat. Add and saute the onions, celery, and carrots for 3-4 minutes stirring often until they start to soften and brown. Add lentils stirring to coat well. Add water to cover plus an extra 1" at the top. Add bay leaf and Italian seasoning. Cover and bring to a boil. Reduce heat and gently simmer for 30 minutes. When lentils are well cooked (tender and water is absorbed), add chopped kale and peas. Cook an additional 10 minutes. Season with salt and pepper if desired. Ladle into bowls and garnish with chopped sage. Serve warm.


Basic Salad Dressing
1/2 c. olive oil
1/2 c. flaxseed oil (or 1 cup olive oil)
6 T. lemon juice
3 cloves garlic pressed
2 t. dry italian herb mix (oregano, basil, thyme)
2 t. onion powder
4 t. coconut nectar
1 t. sea salt
1/4 t. dried mustard powder or unsweetened mustard
Pinch of cayenne---but the diet says no cayenne!

Whisk all ingredients in a glass container and keep for up to one week in the refrigerator.

by Karen, Cheryl and Brenda, three of  Barbara's four daughters; and Dee, wife of Barbara's son Scott

Peanut Butter Pie, Coconut Cream Pie, Green Bean Thing

We had some great food at Thanksgiving!  Here are some recipes for food I brought:

Peanut Butter Pie  (The great Virginia tradition!)

Crust:

2 c. vanilla wafer crumbs

¼ c. brown sugar

1/3 c. melted butter

Mix together, bake 8 minutes @ 350^o.

Sprinkle hot crust with 1 c. chocolate chips.

Filling:

½ c. heavy whipping cream

2 T. powdered sugar

8 oz. package cream cheese

¾ c. crunchy peanut butter

1 can (14 oz.) sweetened condensed milk

Beat cream until stiff.  Slowly add powdered sugar.

In a separate bowl beat together the cream cheese and peanut butter.  Add the sweetened condensed milk and whipped cream. 

Spoon into crust and refrigerate overnight.  

Coconut Cream Pie

1 baked pie crust

1½ c. whole milk

½ c. heavy cream

½ c. shredded sweetened coconut

Pinch of salt

3 large eggs

2/3 c. sugar

1 t. vanilla

¼ t. grated nutmeg

In medium saucepan combine milk, cream, coconut, and salt.  Bring just to a boil over low heat, stirring constantly.  Remove from heat and let sit for 30 minutes to let flavors develop.

In medium bowl, whisk together eggs, sugar, vanilla and nutmeg.  Whisking constantly, slowly pour warm milk mixture into the eggs.  Pour the filling into the pie crust. 

Bake at 375 for 25 minutes, until filling is set and jiggles like jelly.  Chill. 

Top with whipped cream and toasted sweetened coconut.  (To toast coconut, bake at 300 for 5 minutes.)

Green Bean Thing

2  (10-oz.) packages frozen French-style green beans

½ c. butter or margarine

¾ c. slivered almonds

2 T. chopped parsley

1 c. finely chopped onion

1 c. finely chopped celery

2 large grated carrots

1 can Cream of Mushroom Soup

Bread crumbs

Cook green beans in microwave, drain.

Sautee almonds five minutes.

Sautee vegetables five minutes.

Stir in everything but soup.

Stir in soup, put in casserole dish.

Brown bread crumbs in butter, then sprinkle on top.

Bake 30 minutes at 350.

And because Thanksgiving is about more than just food, here are some more fun photos!  :)