Yum yum!

After my post on nutrition, I heard from some folks that it would be nice to have a few recipes that fit along with my preaching, er...advising.  Here are a handful of easier recipes that I really enjoy and make often. Sorry I wasn't able to include pictures. 

Please share your favorite recipes in the comments.

Almond crust

This is a delicious alternative to any flour or grain based crusts. I use it for pizza and quiches.

2 cups almond meal/flour

2 eggs

3 tbsp olive oil

¼ tsp baking powder

¼ tsp salt

Mix all ingredients in a bowl. You can add herbs like rosemary or basil for a more savory crust or honey for a sweeter crust. The mix will be wet and sticky. Plop the mixture onto a non-stick cookie sheet or glass pie plate. Spread the mixture out with a spoon or your fingers to your desired thickness. This is a lot easier if you coat your fingers or the spoon with olive oil.  Baked at 350 degrees for about 15 minutes or until it turns golden on the edges. You can then top or fill the crust as you’d like and bake again to cook toppings, melt cheese, etc.

Kale chips

A batch of these never last very long around my house! They are so tasty and highly addictive.

1 bunch of kale (I find traditional leafy green kale works best)

Salt

Olive oil

Nutritional yeast

Wash your kale thoroughly. Remove the stems and chop the leaves into bite size pieces. In a bowl, toss the kale leaves with olive oil, salt, and nutritional yeast to give the leaves a nice even coating. Lay the leaves out on a non-stick cookie sheet and cook at your lowest oven temperature until the leaves are crispy….this could take several hours. Alternatively, you can do this in a food dehydrator, which is what I do. You can also cook them at a higher temperature in the oven so they will cook faster, but I don’t think they turn out as well. You can also experiment with different flavors. I like the nutritional yeast because it gives them a “cheesy” tatse.

Quinoa Tabouli Salad

A twist on the classic salad, using healthier quinoa rather than barley.

1 ½ cups soaked and cooked quinoa

¼ cup lime juice

½ cup olive oil

1 cup parsley, chopped

½ cup scallion, chopped

½ cup tomato, diced

salt & pepper to taste

Combine all ingredients in bowl and serve at room temperature.

Shrimp tacos

If you’re not lucky enough to have a supply of local shrimp, you can easily make these with chicken or scallops.

12-15 shrimp (peeled and deveined)

½ cup olive oil

1 tsbp chipotle powder (vary depending on how hot you like it)

¼ cup lime juice

 1 tsp. cumin

½ tsp. salt

Dash of hot sauce

1 onion – sliced

1 red pepper – sliced

Feta cheese

Sprouted grain or sprouted corn tortillas

Combine olive oil, chipotle powder, lime juice, cumin, salt and hot sauce in a bowl. Add shrimp and set aside for at least 20 minutes, but no more than an hour. While the shrimp are marinating, caramelize the onions by cooking them over low heat in olive oil or coconut oil. This will take a while, but it’s worth it and you’re waiting for the shrimp to marinate anyway. When the onions are done (or very nearly so), add the red peppers and let them cook for about 1 minute. Add the shrimp and cook until they are no longer translucent, which shouldn’t be more than a couple of minutes. Serve in tortillas with feta cheese.

Double Sesame Bok Choy

You can use other greens, like kale or chard, easily in this recipe. This is good one to try with greens you get in your CSA box and don’t know what to do with them.

1 large head Bok Choy

2 teaspoons light sesame or olive oil

2 teaspoons toasted (dark) sesame oil, or to taste

2 teaspoons tamari

1 teaspoon rice vinegar (optional)

1 tablespoon toasted sesame seeds

Wash bok choy and cut the leaves away from the stalks.  Cut stalks into 1/3- to ½-inch pieces and set aside.

Place leaves one on top of the other, roll up, and slice into ½-inch strips.  Cut in half if they are too long.  Set aside.

Heat a large wok or pan over high heat.  Add the oil and swirl to coat sides.  Do not burn the oil.  Add the sliced leaf stalks and leaves and stir-fry over high heat to coat with the oil.  Cover for about 30 seconds to create some steam.  Check greens and stir-fry until bright green and crisp tender, 2 to 3 minutes.  Add 1 tablespoon water, if necessary, to prevent sticking.

When greens are done, season with the toasted sesame oil, tamari, and rice vinegar, if using.  Garnish with toasted sesame seeds.

“Reese’s Cup”

4 oz plain full fat yogurt

1 tbsp nut butter

1 tbsp dark chocolate pieces or cocoa mix

Stir everything together until smooth and creamy. Freeze for added deliciousness.

Almond sauce

You can use this sauce on just about anything…chicken, fish or red meat.

¼ cup creamy almond butter

2 tsp honey

2 tsp  tamari

1 tbsp rice vinegar

2 tsp grated ginger

½ cup coconut milk
Combine all ingredients in a sauce pan over medium heat. Cook until thickens – about 5 minutes.

Thai red curry

This is a super easy thai curry that can be made with the protein of your choice.

1 can coconut milk (don't think you're doing yourself a favor by getting the "lite" stuff...blech)

1 tbsp honey – to start

2 tsp red curry paste – to start

2 tbsp fish sauce – to start

Veggies - cut into bite size pieces (red pepper or broccoli are particularly good choices)

Fresh basil  - chopped

In a wok or frying pan, mix together coconut milk, honey, curry and fish sauce. Stir until the curry paste is completely blended. At this point you will want to taste your sauce to determine if it’s the right mix of sweet, salty and spicy. Add more of what you feel is lacking. I feel like every time I make this, my ratios are different, so go with what tastes best to you on that day! When you’ve reached the perfect flavor combination, let the sauce simmer for about 10 minutes to allow it to thicken slightly.  Add protein and cook it through, adding your vegetables when you have about 5 minutes remaining. Serve over your favorite sprouted grain.