Curried Rice and Lentils

Ingredients:

  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 1 tablespoon curry powder
  • 3 cups water
  • 3/4 cup red lentils (also called dal)
  • 1 cup long grain rice (for South Beach Diet, use Uncle Ben’s Converted Rice, which is the lowest glycemic type of white rice)
  • salt, pepper to taste
  • 1-2 tablespoons melted butter (optional)
  • chopped parsley or cilantro, for garnish (optional)

Directions:

Put the oil in a large, heavy pan with a tight lid and heat for one minute. Add onion and saute 3-5 minutes, until starting to brown on the edges. Add curry powder and saute 1 minute, then add water and bring to a boil. Add lentils and rice, bring back to a boil, then lower heat to a steady simmer and cover.

Cook 20 minutes, or until lentils are tender. (Bittman says if the liquid is not all absorbed, boil off the excess, but after 20 minutes all my water had been absorbed.) Season with salt and pepper, then stir in the melted butter just before serving. Garnish with chopped parsley or cilantro if desired. Makes 4-6 servings.

Source: kalynskitchen.blogspot.com adapted from Mark Bittman, “The Best Recipes in the World.”

Slow Cooker Chicken Quinoa Chili

Notes: So easy. Makes a lot so I should probably freeze it.

Servings: 8-10 | Prep Time: 5 minutes

Ingredients:

  • 1- 28 oz can diced tomatoes
  • 1-14 oz can diced tomatoes with green chilis
  • 1-15 oz can black beans, rinsed and drained
  • 1-15 oz can chili beans, rinsed and drained
  • 1-15 oz can corn (can omit) rinsed and drained
  • 2 cups chicken broth
  • 2 large boneless skinless chicken breasts
  • 2 tsp garlic powder
  • 2 tsp cumin
  • 1/2 tsp red pepper flakes
  • 2-3 tsp chili powder
  • 1 cup quinoa, rinsed
  • toppings (cheese, sour cream, avocados, etc)

Directions:

  1. Make sure you rinse quinoa and the add everything to a slow cooker.
  2. Cook for 6-8 hours on low or 4-6 hours on high.
  3. Remove chicken and shred with 2 forks, Return to slow cooker.
  4. Garnish with cheese, sour cream, avocados and tortilla strips.

 

THM Menu #2

Monday:

  • Breakfast: (FP) Fat Stripping Frappa (THM book, page 240)
  • Lunch: (S) Crispy Salmon (THM book, pg. 283) with steamed broccoli and a pat of butter
  • Snack: (E) 1/2 cup Greek Yogurt with 1 mandarin or berries
  • Dinner: (S) Egg Roll in a Bowl

Tuesday:

  • Breakfast: (S) Fried Eggs with Bacon (THM pg. 215)
  • Lunch: (E) Deli Meat Rollups (THM pg. 299) with Waldorf Cottage Cheese Salad (THM pg. 301)
  • Snack: (E) Apple Spice Muffins – 2
  • Dinner: (S) Crockpot Creamy Chicken Tacos (Add lettuce wraps for adults and taco shells for kids)

Wednesday:

  • Breakfast: (FP) Fat Stripping Frappa (THM book, page 240)
  • Lunch: (S) Crispy Salmon (THM book, pg. 283) with steamed broccoli and a pat of butter
  • Snack: (E) 1/2 cup Greek Yogurt with 1 mandarin or berries
  • Dinner: (E) Chana Dahl Soup (THM book, pg 311) w toast, shredded mozzarella

Thursday:

  • Breakfast: (S) Fried Eggs with Bacon (THM pg. 215)
  • Lunch: (E) Deli Meat Rollups (THM pg. 299) with Waldorf Cottage Cheese Salad (THM pg. 301)
  • Snack: (E) Apple Spice Muffins – 2
  • Dinner: (S) Leftovers Crockpot Creamy Chicken Tacos (Add lettuce wraps for adults and taco shells for kids)

Friday:

  • Breakfast: (FP) Fat Stripping Frappa (THM book, page 240)
  • Lunch: (S) Lettuce Wraps (THM pg. 297)
  • Snack: (E) 1/2 cup Greek Yogurt with 1 mandarin or berries
  • Dinner: (E) Leftovers Chana Dahl Soup (THM book, pg 311) w toast, shredded mozzarella

Saturday:

  • Breakfast: (S) Fried Eggs with Bacon (THM pg. 215)
  • Lunch: ???
  • Snack: Oikos Triple Zero Yogurt
  • Dinner: (S) Artichoke Chicken Thighs

Notes:

 

 

 

 

 

THM Menu #1

Sunday:

  • Breakfast: Protein Pancakes, Whipped Cream and Berry Sauce (handful frozen strawberries, blueberries and some water blended with 1/2 packet Truvia. Heat it up) *Review- so good. My kids never even realized they weren’t normal pancakes. This will be our go-to pancake recipe now. 
  • Lunch: Leftover Cheeseburger Pie (THM book), Salad
  • Snack: Fage greek yogurt, berry sauce, 1/2 packet Stevia *Review- as good or better as blended fruit yogurt from the store, with no chemicals and sugar.
  • Dinner: Oven Roasted Chicken Shawarma. *Review- Insanely good.

Monday:

  • Breakfast: (E) Cottage Blueberry Porridge (THM book, page 230) *Review- Surprisingly tolerable. I’d eat this a few times a week. I made it with leftover oatmeal that I warmed up and it was fine.
  • Lunch: (S) Crispy Salmon (THM book, pg. 282) and salad with avocado, walnuts and ranch dressing. (THM Book pg. 283)
  • Snack: 1 mandarin, 8 almonds
  • Dinner: (S) Frittata with side salad

Tuesday:

  • Breakfast: (S) Fried Eggs (THM pg. 215)
  • Lunch: (E) Warm Chicken Sandwich on Ezekiel bread (THM pg. 298)
  • Snack: Cottage cheese and berries or greek yogurt
  • Dinner: (E) Chicken and Brown Rice– Cook a whole chicken with the Crispy Chicken Recipe, then shred white meat. Add rice, and whatever you want. She suggests cucumbers, tomatoes, S&P, oregano, balsamic vinegar.

Wednesday:

  • Breakfast: (S) Cheesy Omelet (THM pg. 219)
  • Lunch: (E) Broiled Salmon & Salad w 3/4 cup cooked quinoa  (THM pg. 284)
  • Snack: 1 mandarin, 8 almonds
  • Dinner: (S) Chicken Taco Pizza

Thursday:

  • Breakfast: (S) Protein Muffins (THM pg. 221)
  • Lunch: (E) Deli Meat Rollups (THM pg. 299) with Waldorf Cottage Cheese Salad (THM pg. 301)
  • Snack: Greek Yogurt & Berries
  • Dinner: (S) Pearl’s Chili

Friday:

  • Breakfast: (E) Oatmeal with frozen berries (THM pg. 228)
  • Lunch: (S) Crispy Salmon and Salad with avocado, walnuts and ranch dressing (THM pg. 283)
  • Snack: 1 mandarin, 8 almonds
  • Dinner: (S) Velvet Scrambled Eggs with Green Salad

Saturday:

  • Breakfast: (E) Oatmeal with frozen berries (THM pg. 228)
  • Lunch: (S) Chicken Salad w/ Mayo, Celery & Walnuts on Ezekiel Bread (THM pg. 299)
  • Snack: Cottage Cheese and Berries
  • Dinner: (E) Turkey Tacos- Using the leftover 1 1/2 lbs cooked turkey, season it with taco seasoning and reheat it. For me, wrap it in lettuce. For DH and kids, use taco shells.
    • E: Brown rice, greek yogurt, tomato
    • S:Cheese, olives, sour cream, lettuce

Notes: For the dinners, I got inspired by this post. Since I’m just starting on the THM program, it is overwhelming and I feel like I need some guidance on the menu planning side of things. So I’ve added the dinners she suggested into the menu above. For the rest I’ve used recipes from the THM book.

I’ve never kept this website for anyone but myself and my husband, so we will know what we are eating every night for dinner. I don’t expect that anyone will visit it, but if you have somehow happened upon it, please feel free to tell me anything about the THM diet that you feel I need to know.

 

 

 

 

 

Roasted Fall Veggies (with pizza and soup recipe)

Prep: ? |  Cook Time: ? |  Serves: 8 | 12 cups

Ingredients:

  • 2 lbs butternut squash (about 1 medium), peeled, seeded and cut into 2 inch pieces
  • 2 lbs red new potatoes (12-14), scrubbed and quartered
  • 1 lb medium red onions (2-3), peeled and quartered
  • 1 lb carrots (6-8), halved lengthwise, cut into 2 inch lengths
  • 4 to 6 garlic cloves, peeled and smashed
  • 3 TBSP olive oil
  • salt and pepper

Directions:

  1. Preheat oven to 450F.
  2. Diving veggies and garlic between 2 rimmed baking sheets. Toss with oil, 2 tsp salt and 1/4 tsp pepper.
  3. Roast until veggies are tender and beginning to brown, 40-50 minutes, tossing them and rotating sheets halfway through.
  4. Serve hot or at room temp.

PIZZA VERSION:

  • Flour
  • Olive oil
  • 1 lb store bought pizza crust, or fresh.
  • 8 oz part skim mozzarella cheese, about 2 cups
  • 6 cups (about 1/2 recipe) Roasted Fall Veggie recipe above)
  • 1 cup part-skim ricotta cheese
  • 1 TBSP fresh rosemary leaves
  • salt and pepper

Directions:

  1. Preheat oven to 475F. Brush a large baking sheet with oil.
  2. Roll and stretch dough into a 12 x 16 inch oval. Transfer to sheet.
  3. Sprinkle dough with half mozzarella. Scatter veggies on top, then dollop ricotta. Sprinkle with remaining mozzarella, and add rosemary. Drizzle with olive oil, and season with salt and pepper.
  4. Bake until bubbling and golden, 20 to 25 minutes.

SOUP VERSION:

  • 6 cups (1/2 recipe) Roasted Veggie recipe
  • 1-2 TBSP fresh lemon juice (from 1/2 lemon)
  • Salt and pepper
  • bread or crackers

Directions:

  1. Add 4 to 5 cups of water to veggies. Puree veggies with an immersion blender in a big pot. Pour through a fine-meshed sieve, pressing through with a spatula.
  2. Thin puree with additional water, if necessary. Heat soup over medium heat. Add lemon juice, salt and pepper. Serve with bread or crackers.

Tofu with Green Beans and Cashews

Prep: ? |  Cook Time: ? |  Serves: 4

Ingredients:

  • 1 carton extra firm tofu
  • 1 red bell pepper
  • 1/4 lb green beans or thin asparagus
  • 4 TBSP soy sauce
  • 2 TBSP brown sugar
  • 3 garlic cloves, minced
  • 1/4 cup water
  • 5 tsp roasted peanut oil
  • 5 green onions, sliced diagonally
  • 1/4 cup roasted cashews

Directions:

  1. Drain tofu. Cut it cross wise into slabs about 1/2 inch wide. Cut each slab in half lengthwise, then cut into triangles. Blot well with paper towels.
  2. Cut bell pepper in half lengthwise, remove veins and seeds, and cut into triangles. Cut ends off green beans and cut into 2 inch lengths.
  3. Combine soy sauce, brown sugar, garlic and water in a small bowl and stir.
  4. Heat 1 TBSP peanut oil in a nonstick skillet over medium high heat. Add tofu and cook without disturbing, about 5 minutes. Turn and cook the other side. Tofu should be golden. Remove and set aside.
  5. Add another teaspoon of oil. When hot add green beans. Stir fry over high heat for 2 minutes, then add bell pepper and cook for another 5 minutes. Return tofu to pan, and season with a few pinches of salt.
  6. Pour in the soy-sauce mixture and cook, coating the tofu and peppers. Turn off heat before it reduces too much. Top with cashews, and serve over rice.

Cranberry Oatmeal

Prep Time: 2 minutes | Cook Time: 0 minutes | Total Time: 2 minutes | Serves: A Ton of Folks

Ingredients:

  • 1.5 cups water (or can do 3/4 cup water and 3/4 cup apple cider)
  • 1 cup rolled oats
  • 1/2 tsp salt
  • 1/2 cup diced pear or apple
  • 1/2 tsp cinnamon
  • 1/4 cup dried cranberries
  • 1/4 tsp vanilla
  • 1/4 cup chopped walnuts, pecans, or almonds
  • 1/4 cup milk

Directions:

  1. Bring liquids to boil.
  2. Stir in oats and salt. Reduce and cook 3 minutes.
  3. Add pear, cranberries, cinnamon and vanilla. Cook 3 minutes.
  4. Stir in nuts and milk.

Notes: We’ve made this since 2007. It is fast and delicious. Why anyone would make that bland instant oatmeal from a packet when you could make this in a jiffy is beyond me.

Guacamole

Prep Time: 2 minutes | Cook Time: 0 minutes | Total Time: 2 minutes | Serves: ?

Ingredients:

  • 3 ripe avocados
  • 1 large ripe tomato, chopped
  • 1 small onion, chopped
  • 1 TBSP lemon juice
  • 1 tsp salt
  • 2 garlic cloves, minced
  • Tabasco to taste

Directions:

  1. Mash avocados until lumpy. Add rest of ingredients. Serve.

Salmon with Chickpeas and Spinach

Prep Time: 10 minutes | Cook Time: 11 minutes | Total Time: 25 minutes | Yield: Serves 2

Ingredients:

  • 1/3 cup flat leaf parsley
  • 1 garlic clove, chopped
  • 1/2 TBSP plus 1 tsp olive oil
  • 2 boneless, skinless salmon fillets, 3-5 oz each, 1 inch thick
  • Salt and pepper
  • 1/4 tsp red pepper flakes
  • 3 cups baby spinach (4 oz)
  • 1/2 cup canned chickpeas, drained and rinsed

Directions:

  1. Preheat oven to 400F.
  2. Cut out 4 pieces of parchment.
  3. Pulse parsley, garlic and oil in a blender until a paste forms.
  4. Rub each fillet with 1/8 tsp salt and red pepper flakes. Rub paste on fillets.
  5. Divide spinach and chickpeas evenly on parchment, lay 1 fillet on each.
  6. Fold up to seal.
  7. Bake on 2 baking sheets, 9 to 10 minutes for medium rare or 11 minutes for medium. Unwrap.

Notes:

Recipe Origin:  No idea.

Tilapia with Bell Peppers and Parsley Couscous

Prep: 10 mins.  |  Cook Time: 10 minutes  |  Serves: 4

Ingredients:

  • One 7.6 oz box couscous
  • 1/2 cup plus 2 TBSP chopped flat-leaf parsley
  • Salt and pepper
  • 3 TBSP olive oil
  • 4 Tilapia fillets ( about 1 1/4 lbs), patted dry
  • 2 lemons, cut into wedges
  • 2 bell peppers, cut into thin strips
  • 1 onion, thinly sliced.

Directions:

1. In a small saucepan, bring 1 1/2 cups salted water to boil; remove from heat, stir in couscous and cover. Let stand for 5 minutes. Using a fork, stir in 1/2 cup parsley, salt and pepper. Keep warm.

2. In a large nonstick skillet, heat 2 TBSP olive oil over medium high heat. Sprinkle fish wish S&P. Add to pan and cook, turning once until golden brown, about 5-7 minutes. Transfer to a serving platter, squeeze a wedge of lemon over each fillet and tent with foil to keep warm.

3. Using same skillet, heat remaining 1 TBSP olive oil. Add bell peppers and onion, season with S&P and cook until soft and golden brown, 6-8 minutes. Spoon veggies over tilapia and sprinkle with remaining 2 TBSP parsley. Serve with couscous and lemon wedges.

Recipe Origin: Torn out of a magazine.

Turkey Chorizo Tacos

Servings: 4 | Total Time: 20 minutes

Ingredients:

  • 1 tablespoon canola oil
  • 1 onion, chopped
  • 4 ounces Spanish chorizo, chopped (I used 1 Chorizo sausage from Whole Foods)
  • 1/2 pound ground turkey (I used organic ground turkey)
  • kosher salt and black pepper
  • 8 corn tortillas, warmed
  • sour cream
  • sliced avocado
  • salsa
  • fresh cilantro sprigs
  • lime wedges

Directions:

  1. Heat the oil in a large skillet over medium-high heat.
  2. Cook the onion and chorizo until the chorizo is crisp, 3 to 5 minutes.
  3. Add the turkey to the skillet, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook, breaking the meat up with a spoon, until no longer pink, 3 to 5 minutes.
  4. Divide the turkey-chorizo mixture among the tortillas and top with sour cream, avocado, salsa, and cilantro; serve with lime wedges.

Notes: This was very good- and both kids and adults liked it!

Recipe Origin:

Ravioli with Pea Puree

Servings: 4 | Total Time: 20 minutes

Ingredients:

  • 1 1/2 tablespoon unsalted butter
  • 2 cups frozen green peas
  • 1 cup chicken broth (I make my own)
  • 1/4 cup heavy cream
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  •  1 or 2 (8-ounce) packages Ravioli, prepared according to package instructions. If you only use 1 package, you may need to add some additional cooked pasta.
  • 4 packed cups baby arugula or baby arugula salad mix
  • 1/2 large lemon
  • 2 tablespoons finely chopped fresh mint

Directions:

  1. Melt butter in a large skillet over medium heat about 2 minutes.
  2. Add peas and cook, stirring occasionally, for 2 minutes.
  3. Add broth, cook for 2 minutes more and then carefully transfer to blender.
  4. Add heavy cream, salt and pepper and purée until very smooth.
  5. Toss in a bowl with hot ravioli and pasta (if you are adding pasta to the mix)
  6. Arrange arugula in four wide, shallow bowls. Top with a squeeze of lemon, the sauced ravioli and mint. Serve immediately.

Notes:

Recipe Origin: Whole Foods. I added pasta.

Tomato Soup

Notes: So easy and delicious. I made this for the kids but all the adults go crazy for it too. I reduced the heavy cream down to 3/4 cup from 1 cup.  Delicious with toasted bread on the side.

Servings: 8-10 | Prep Time: 15 minutes

Ingredients:

  • 4 TBSP butter
  • 1 small/ medium onion, diced
  • 2 slices bacon, diced
  • 2 tsp minced garlic
  • 5 TBSP Whole Wheat flour (I like King Arthur)
  • 5 cups chicken stock (I make my own and freeze it)
  • 1 – 28oz can whole peeled tomatoes with their juice.
  • 1 tsp parsley flakes
  • 1 tsp ground thyme or regular thyme leaves
  • 1-2 bay leaves
  • 3/4 to 1 cup heavy cream
  • 1 tsp salt
  • 1/2 tsp pepper

Directions:

  1. Heat butter in a large soup pot over medium high heat.
  2. Add diced onion and cook for 5-6 minutes or until it begins to get soft.
  3. Add the bacon and the garlic and stir for another minute or two.
  4. Add the flour and stir quickly for 2 to 3 minutes.
  5. Pour in broth (I put mine in frozen, in small chunks) and tomatoes, and bring to a boil while whisking.
  6. Throw in bay leaves, parsley and thyme and simmer on low for 30 minutes.
  7. Remove herbs and puree soup with an immersion blender.
  8. Stir in heavy cream and salt and pepper.

Pork Loin with Sweet Potato and Spinach

Serves: 4-6 | Total Time: 25 minutes

Ingredients:

  • 1 pork loin or pork tenderloin (1 1/4 lbs)
  • 1 TBSP plus 1 tsp olive oil
  • 1 tsp chili powder
  • salt and pepper
  • 2 TBSP maple syrup
  • 2 medium sweet potatoes, peeled and grated in food processor
  • 2 large shallots, chopped
  • 1 small package baby spinach, chopped
  • hot sauce or Heinz 57 sauce, optional

Directions:

  1. Heat broiler on high. Place pork on a foil-lined rimmed baking sheet. Rub with 1 tsp of the olive oil, chili powder and 1/4 tsp salt and pepper.
  2. Broil, turning occasionally and basting with maple syrup twice, until cooked through, 10 to 12 minutes. Let rest for 5 minutes before slicing.
  3. In a food processor with the grating disk, grate sweet potatoes.
  4. Heat 1 TBSP oil in a large skillet over medium-high heat. Add shallots and cook, until beginning to brown, about 2 -3 minutes. Add sweet potatoes and cook, tossing occasionally until tender, 7-9 minutes more.
  5. Add spinach and cook, tossing until wilted, about 1-2 minutes more.
  6. Serve pork and sweet potatoes with Heinz 57 sauce.

Notes: This was crazy good and a surprising hit with the whole family. Made great leftovers.

Recipe Origin:  Real Simple– I added some time to the potatoes because mine weren’t crispy with their timing.

Voula’s Chicken Pita with Tzatziki

Servings: 4 | Time: 20 minutes, even quicker if your chicken is already cooked

Ingredients:

  • 2 TBSP olive oil
  • 1 1/2 lbs boneless, skinless chicken thighs (about 8)
  • 1/4 tsp cayenne pepper
  •  salt and pepper
  • 1 cup Greek yogurt
  • 1 cucumber, seeded and grated (about 1 1/4 cups) (use food processor if you want)
  • 1/4 cup fresh mint, chopped
  • 4 flat breads or pitas, warmed
  • 1 small romaine heart, leaves torn
  • 8 cherry tomatoes, quartered

Directions:

  1. Heat the oil in a large skillet over medium-high heat. 
  2. Season chicken with cayenne, 1/2 tsp salt, and 1/4 tsp black pepper. Cook 6-7 minutes on each side. Cut into bite sized pieces.
  3. Mix together yogurt, cucumber, mint, garlic, 1/2 tsp salt and 1/8 tsp black pepper in medium bowl.
  4. Top flat breads/ pitas with romaine, chicken, tomatoes and tzatziki.

Notes:

Recipe Origin: Real Simple recipe originally but modified by our Greek friend Voula.

Pasta with Broccoli and Turkey

Servings: 4 | Total Time: 20 minutes

Ingredients:

  • 3/4 lb orecchiete
  • 2 cups broccoli florets
  • 1 lb ground turkey
  • olive oil
  • 1 tsp fennel seed
  • 2 cloves garlic, chopped
  • 1/2 tsp red pepper flakes
  • slat
  • parmesan

Directions:

  1. Cook 3/4 lb pasta. Set your timer for 1 minute LESS than the recommended cooking time. 
  2. When timer goes off, add 2 cups broccoli florets to the pasta and water. Cook for 1 minute and drain this in a colander.
  3. In a separate skillet, brown turkey in olive oil with 2 cloves chopped garlic, 1 tsp fennel seed, 1/2 tsp red pepper flakes, and salt to taste.
  4. Combine pasta, turkey, 2 TBSP olive oil, and freshly grated parmesan.

Notes:

Recipe Origin:

Pork Tenderloin with Herbs, Asparagus and Crispy Potatoes

Prep Time: 10 minutes | Total Time: 45 minutes | Yield: 4-6

Ingredients:

  • 1 1/2 lbs new potatoes, quartered
  • 3 TBS olive oil
  • salt and pepper
  • 1 pork tenderloin (about 1 1/4 lbs)
  • 1/4 cup chopped fresh Italian (flat-leaf) parsley
  • 2 TBSP fresh thyme leaves (only the leaves, not the stems)
  • 1 bunch asparagus, ends snapped off
  • 1 lemon, sliced

Directions:

  1. Preheat oven to 425 F.
  2. Trim tenderloins of any silver skin.  Pat dry with paper towels.
  3. Rub all over with parsley, thyme, and 1/4 tsp salt and pepper.
  4. Put potatoes in oven and let cook for 10 minutes. Shake them and put them in another 10 minutes.
  5. Heat 1 TBSP oil in large ovenproof skillet over medium-high heat. Add pork and cook, turning occasionally, until browned, about 8-10 minutes.
  6. Add asparagus and lemon and drizzle with another 1 TBSP oil.
  7. Move pan with potatoes one level down in oven. Transfer skillet to oven and cook until pork is cooked through, about 10-12 minutes.
  8. Let pork rest 5 minutes before slicing.
  9. Serve with potatoes, asparagus and lemon.

Notes: This was good and made good leftovers.

Recipe Origin:  Real Simple– I added some time to the potatoes because mine weren’t crispy with their timing.

Früchtemüsli nach Bircher-Benner Art

Portionen: 2 | Zubereitungszeit: über Nacht

Zutaten:

  • 80 g Vollkorn-Haferflocken
  • 2 El Rosinen
  • 200 ml Milch
  • 50 Schalgsahne
  • 2 Orangen
  • 1 Banane
  • 2 Bio-Äpfel
  • 1-2 El Zitronensaft
  • 30 g Haselnusskerne
  • 1 Msp Zimt
  • 2 El Honig

Zubereitung:

  1. Haferflocken und Rosinen mit Milch und Sahne übergießen, min. 3 Std. oder über Nacht im Kühlschrank einweichen lassen.
  2. Orangen schälen, in kleine Stücke schneiden. Banane schälen in Scheiben schneiden, Äpfel waschen, trocken reiben, entkernen, mit Schale grob raspeln, beides mit Zitronensaft vermischen. Haselnusskerne fein hacken.
  3. Eingeweichte Haferflocken mit Zimt würzen, auf Schälchen oder tiefe Teller verteilen, Obst und Nüsse daraufverteilen, mit Honig beträufeln.

Saucy Shrimp…

Notes: My husband describes this as “life changing”… it was one of the first things I made for him when I met him. He likes me to double the sauce recipe so he can sop it up with the French bread. The quality of your shrimp is everything. Fresh, large, Gulf shrimp are best. They must be in their shells.

Servings: 4-6 | Prep Time: 5 minutes | Total Time: 20 minutes

Ingredients:

  • 4 TBSP butter
  • 5 TBSP olive oil
  • 1/2 cup Italian vinaigrette salad dressing (store bought is fine)
  • 6 cloves garlic, minced
  • 1 tsp hot pepper sauce
  • 1/4 cup Worcestershire sauce
  • 8 bay leaves
  • 2 tsp paprika
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 1 tsp thyme
  • 1 tsp black pepper
  • 1 tsp salt
  • 2 pounds raw, large shrimp, in shells
  • 1/4 cup white wine
  • good quality French bread. 1/2 loaf per person.

Directions:

  1. In heavy skillet over medium heat, melt butter.
  2. Add olive oil, Italian vinaigrette, garlic, hot sauce, Worcestershire, bay leaves, paprika, oregano, rosemary, thyme, pepper and salt. Cook until sauce begins to boil.
  3. Add shrimp and cook 15 minutes (I have marked this out and written “8 minutes” in my cookbook, fwiw.)
  4. Add wine and cook 10 minutes (I have marked this out and written “5 minutes”)
  5. Serve shrimp with sauce and crusty French bread for dipping.

Recipe Origin: Originally from The Square Table Cookbook with my alterations for time.

Smoothie Love

Greenie Smoothie

Our kids have been loving smoothies lately.

Ingredients:

  • 1-2 bananas
  • 1/2 cup frozen mango
  • 1/2 cup frozen peaches
  • few handfuls of spinach
  • coconut water or water

Directions:

  1. Add enough coconut water to blend. That’s it.
  • General ratio: 1-2 bananas + 1 cup frozen fruit + 2 handfuls greens + water
  • For greens can use: spinach, kale, romain, arugula, swiss chard, etc.
  • For a pretty green smoothie, use pineapple, green grapes, green apples, kiwi, pears, etc.

Greenie Monster

Ingredients:

  • 1 banana
  • 1/2 avocado
  • 2 handfuls spinach
  • 2 large spoons of Greek or regular yogurt
  • 1.5 cups fresh or frozen mango

Can sub mango for strawberries and kiwi. This was good too.