Wednesday, October 15, 2014

Ultimate Superfood Salad

For the Dressing
  • 1/4 cup grapeseed oil
  • 1/2 cup lemon juice, fresh
  • 1 tablespoon ginger, peeled and grated
  • 2 teaspoons whole grain mustard
  • 2 teaspoons pure maple syrup, optional
  • 1/4 teaspoon salt, or to taste
For the Salad
  • 2 cups dinosaur kale, tightly packed and thinly sliced
  • 2 cups red cabbage, thinly sliced
  • 2 cups broccoli florets
  • 2 large carrots, peeled and grated
  • 1 medium red bell pepper, sliced into matchsticks
  • 1/2 cup fresh parsley, chopped
  • 1 cup walnuts
  • 1 tablespoon sesame seeds
  • Optional Topping: 2 medium avocados, diced
Whisk together all ingredients for the dressing (or put everything in a small blender and blend) and set aside until ready to use.
Add the kale, cabbage, broccoli, bell pepper, and carrots to a large serving bowl.
Pour desired amount of dressing over the salad and toss until everything is coated.
Add the parsley, sesame seeds and walnuts and toss again. Top with avocado if desired. May be served as an entrĂ©e salad or as a side salad to your favorite meal.
Nutrition Information
Serves: 8 | Serving Size: 1/8 of salad (does not include avocado)
Per serving: Calories: 290; Total Fat: 23g; Saturated Fat: 3g; Monounsaturated Fat: 6g; Cholesterol: 0mg; Sodium: 138mg; Carbohydrates: 13g; Dietary Fiber: 6g; Sugars: 5g; Protein: 5g
Nutrition Bonus: Potassium: 653mg; Vitamin A: 120%; Vitamin C: 142%; Calcium: 9%; Iron: 10%

Cinnamon French Toast Breakfast Wrap

  • 1 (34g) Whole-Wheat Tortilla (approx. 100 calories, no added sugar)
  • 1 tablespoon Peanut Butter, all-natural
  • 1/3 medium Banana, diced
  • 2 tablespoons Blueberries
  • 2 Eggs
  • 1 tsp Cinnamon
  • 1/2 tsp Vanilla extract
  • Other optional filling ingredients: Strawberries, diced; Maple Syrup, Nut Butter, Shredded Coconut (unsweetened)
Heat a large skillet over medium-high heat and prepare it with an all-natural cooking spray or coconut oil.
Whisk eggs, cinnamon and vanilla together in a shallow bowl. Dip wrap in shallow bowl, making sure to cover the entire wrap with the egg mixture. There will be leftover egg mixture.
Lay the wrap flat on the skillet and cook for about 2-4 minutes on each side.
Transfer wrap to a plate and use the same heated skillet (you may need more cooking spray or oil) to cook up the leftover egg mixture, omelet style. Cooking your egg omelet or pancake style makes the egg easier to transfer to your wrap and it also will stay put in the wrap better.
Add in your favorite filling ingredient like diced bananas, blueberries and peanut butter.
Roll up your Cinnamon French Toast Wrap and cut in half, if desired. You can add a drizzle of maple syrup and a sprinkle of shredded unsweetened coconut over the top.
Nutrition Information
Serves: 1 | Serving Size: 1 French toast wrap
Per serving: Calories: 401; Total Fat: 19g; Saturated Fat: 5g; Monounsaturated Fat: 4g; Cholesterol: 370mg; Sodium: 387mg; Total Carbohydrate: 38g; Dietary Fiber: 9g; Sugars: 8g; Protein: 20g
Nutrition Bonus: Potassium: 295mg; Vitamin A: 13%; Vitamin C: 11%; Calcium: 13%; Iron: 31%

Key Lime pie

9" graham cracker pie shell
14 oz.can sweetened condensed milk
3 eggs yolks ( not used)
1/2 c. Nellie & Joe's key west lime juice

Blend until smooth.
Pour filling into pie shell pie shell bake at 350 for 15 minutes .
Allow to stand 10 minutes before refrigerating.
Just before serving, top with freshly whipped cream and garnish with lime slices.

Sunday, October 12, 2014

Fried Green Tomatoes

1 large egg, lightly beaten 1/2 cup buttermilk1/2 cup all-purpose flour, divided 1/2 cup cornmeal1 teaspoon salt1/2 teaspoon pepper3 medium-size green tomatoes, cut into 1/3-inch slicesVegetable oilSalt to taste
Combine egg and buttermilk; set aside.Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.Southern Living July 2003