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Recipes
Soup - Spiced Red Lentil, Tomato, and Kale Soup
By BlueSchmoo
Chili powder, cumin, coriander, smoked paprika, and cayenne pepper create a downright irresistible flavorful broth ...
- 1 teaspoon coconut oil (or other oil)
- 2 large garlic cloves, minced
- 1 sweet onion, diced
- 3 celery stalks, diced
- 1 bay leaf
- 1 & 1/4 teaspoon ground cumin
- 2 teaspoons chili powder
- 1/2 teaspoon ground coriander
- 1/4 - 1/2 teaspopon smoked sweet paprika, or to taste
- 1/8 teaspoon cayenne pepper, or to taste
- 14 ounce can tomatoes, diced
- 5 - 6 cups vegetable broth, more if desired
- 1 cup red lentils, rinsed and drained
- Fine grain sea salt and pepper, to taste
- 2 handfuls torn kale leaves or spinach
Dessert - Chocolate Bread Pudding
By BlueSchmoo
1. Lightly coat the inside of a 3 1/2- or 4-quart slow cooker with cooking spray; set aside
- Nonstick cooking spray
- 3 cups milk
- 3/4 cup semisweet chocolate pieces
- 3/4 cup presweetened cocoa powder
- 3 eggs, lightly beaten
- 5 cups cubed Hawaiian sweet bread or cinnamon-swirl bread (no raisins) (1/2-inch cubes), dried*
- Whipped cream (optional)
- Presweetened cocoa powder (optional)
Reboot - Soup - Roasted Pepper & Red Quinoa
By BlueSchmoo
1.) Heat oven to 400 F 2.) Wash peppers, tomatoes
- 4 small field peppers
- 1 – 2 serrano chili peppers
- 1 – 2 red chili peppers
- 2 cloves garlic
- 1 small red onion
- 2 tomatillos
- 2 , 15 oz. cans of black beans, drained and rinsed
- 1 cup cherry tomatoes
- sea salt and pepper to taste
- 1 cup frozen, organic corn
- 4 cups organic vegetable broth
- 4 scallions
- 1 cup red quinoa
Almost Raw Asparagus Soup with Yogurt and Almonds
By BlueSchmoo
Preheat the oven to 400 degrees F
- 1 pound asparagus
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 1/2 cups low-salt chicken broth
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon fresh mint leaves, chopped
- 1 tablespoon lemon zest
- 1/4 cup Greek yogurt, for garnish
- 2 tablespoons sliced almonds, roughly chopped, for garnish
- __________________
- SERVES 2
- 1/2 pound asparagus
- 1 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 3/4 cup low-salt chicken broth
- 1 1/2 tsp freshly squeezed lemon juice
- 1 1/2 tsp fresh mint leaves, chopped
- 1 1/2 tsp lemon zest
- 2 Tbsp Greek yogurt, for garnish
- 1 tablespoon sliced almonds, roughly chopped, for garnish
Salmon - Asian Roast
By BlueSchmoo
1. Whisk together Soy sauce, sake, honey, ginger, green onion, and sesame oil, Pleas Salmon fillets in reseal able ...
- 2 Tbsp Low sodium soy sauce
- 2 Tbsp Sake
- 1 Tbsp Honey
- 1/12 tsp minced fresh ginger
- 1 Tbsp minced green onion
- 1 tsp Sesame oil
- 2 6-oz wild caught Salmon Fillets, Skin on
Beverage - Freezy Chocolate-Banana Shake
By BlueSchmoo
To make it Vegan use Almond milk in lieu of skim milk
- 1 1/4 cups fat-free milk or Almond milk Plain or Vanilla
- 1 6-ounce container FF Vanilla yogurt (my fav is Chobani)
- 1 medium banana, sliced and frozen*
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons honey or Agave Nectar
- 1 teaspoon vanilla
Vegan - GF - Blueberry Banana Bread
By BlueSchmoo
Combine flax and warm water in a small bowl
- 2 1/2 cups GF Brown Rice Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Sea Salt
- 2/3 cups Coconut Sugar
- 3/4 cups Vanilla Almond Milk (or sub regular)
- 2 Small Ripe Bananas
- 2 tablespoons Ground Flax
- 6 tablespoons Warm Water
- 1/3 cup Coconut Oil (melted)
- 1 cup Blueberries (you can use Frozen blueberries)
Giant Green Peach Reboot Juice
By BlueSchmoo
Delicious homemade peach juice with kale, ginger and carrots is perfect when you want to reboot your eating plan
- 1 peach
- 4 kale leaves (Tuscan cabbage)
- 2 carrots
- 1 to 2 slices ginger
Cracker Barrel Cole Slaw
By BlueSchmoo
Similar to cloning the cole slaw at KFC, the secret technique for duplicating Cracker Barrel's delicious slaw start...
- 1/2 cup mayonnaise
- 1/3 cup granulated sugar
- 1/4 cup whole milk
- 1/4 cup buttermilk
- 4 teaspoons lemon juice
- 1 teaspoon white vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon celery seed
- 8 cups finely shredded green cabbage
- 1 cup finely shredded red cabbage
- 1 cup shredded carrots
Pasta Salad
By BlueSchmoo
Kraft Foods
- 2 cups penne pasta, uncooked
- 1 each red, yellow and green bell pepper, chopped
- 1/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
- 1 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend
- 1/4 cup KRAFT Light Balsamic Vinaigrette Dressing
- 2 Tbsp. KRAFT Grated Parmesan Cheese