Rueben Eggrolls

1 T EVOO

1 small onion, finely chopped

1 stalk celery, finely chopped

pinch kosher salt

4 cloves garlic, minced

1 tsp caraway seeds

8 ozs pastrami, finely sliced OR ham

10 ozs. shredded cabbage or slaw mix

1 T soy sauce or tamari

1 T apple cider vinegar

pepper to taste

1 T flour

8 eggroll wrappers

oil for frying

strong deli mustard or Chinese hot mustard or homemade Thousand Island dressing

Saute oil, onion and celery.  Add the rest of the ingredients through the pepper and mix well.  Sprinkle the flour over the filling and mix.  Create your eggrolls.  I use Avocado oil to fry or could bake in the oven for a healthier twist!

Enjoy!

saw on Food Network, I think!

Butter OR Boursin OR Cream Cheese Board

1 stick of really GOOD butter, OR Boursin Cheese OR block of Cream Cheese

Spread on a your favorite wooden board, platter or whatever--not too thin, not too thick, just right!

Ideas of toppings:

• Butter Board
• honey
• pomegranate seeds or dried fruit of choice, chopped if big pieces
• pistachios or fave nut coarsely chopped
• fresh rosemary, chopped and sprigs to decorate
• Boursin Cheese Board
• jam or jelly of choice such as pepper jelly, raspberry jelly
• nut of choice, chopped
• chopped salami or meat of choice
• fresh herbs
• (for an Italian twist-try EVOO, Sundried tomatoes, pine nuts and basil)
• Cream Cheese Board
• smoked salmon
• capers
• red onion
• fresh dill
• OR pepper jelly
• OR whatever you can find in the frig.....everything goes with Cream Cheese

Have fun with this SUPER FUN concept and serve with whatever sounds good....fresh bread, crackers study enough to dip & drag through the spread or maybe even veggies depending on your toppings!

inspiration from my friend, Stacey who recently visited the east coast

Chicken Thigh Marinade

1 lb Chicken Thigh (I like bone in with skin)

Marinade:

1 tbsp Honey

1 tbsp Oyster Sauce 

2 tbsp Tamari or soy sauce

2 tbsps Coconut or Brown Sugar

2 cloves Garlic, pureed or grated

1 inch Ginger, pureed or grated 

1 tsp Chinese Five Spice powder

Pinch of White Pepper or Black Pepper

Directions:

Prepare the Marinade:

Mix all marinade ingredients in a bowl or ziplock bag.

Marinate the Chicken overnight in frig. 

Grill chicken and ENJOY!

Shared by FB recipes

Rustic No Knead Rosemary Garlic Bread

3 cups all-purpose flour

3 cloves garlic, minced

1 tablespoon finely chopped fresh rosemary, or more, to taste

1 ¼ teaspoons kosher salt

¾ teaspoon freshly ground black pepper

½ teaspoon instant yeast

1 ½ cups water, at room temperature

2 tablespoons cornmeal

Directions:

In a large bowl, combine flour, garlic, rosemary, salt, pepper, and yeast.

Using a wooden spoon or your hand, add water and mix until a wet, sticky dough forms, about 30 seconds.

Cover the bowl tightly with plastic wrap and let stand at room temperature until the surface is dotted with bubbles, about 18 to 24 hours.

Lightly oil a 10-inch cast iron skillet or coat with nonstick spray; sprinkle with cornmeal.

Working on a lightly floured surface, gently shape the dough into a round.

Place the dough into the prepared skillet.

Cover with a clean dishtowel and let stand at room temperature until the dough has doubled in size and does not readily spring back when poked with a finger, about 2 hours.

Preheat oven to 450 degrees F. Place into oven and bake until golden brown, about 30-40 minutes.

Servings: 8 servings Enjoy!

via:  source unknown

Baked Salmon Meatballs with Avocado Dip

Ingredients:

For the Salmon Meatballs:

1 lb fresh salmon fillet, skin removed and finely chopped

1/2 cup panko breadcrumbs

1 egg, lightly beaten

2 cloves garlic, minced

2 tbsp fresh dill, chopped (or 1 tsp dried dill)

1 tbsp lemon zest

Salt and black pepper, to taste

For the Tangy Avocado Sauce:

1 ripe avocado

2 tbsp Greek yogurt or sour cream

1 tbsp lime juice (or lemon juice)

1 small clove garlic, minced

Salt and black pepper, to taste

Fresh cilantro or parsley for garnish

Instructions:

1. Prepare the Salmon Meatballs:  Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

In a bowl, combine the chopped salmon, panko breadcrumbs, beaten egg, minced garlic, dill, lemon zest, salt, and pepper. Mix until just combined.

Form the mixture into small, evenly sized meatballs (about 1.5 inches in diameter) and place them on the prepared baking sheet.

2. Bake the salmon meatballs for 12-15 minutes or until they are firm and slightly golden on the outside.

3. Make the Tangy Avocado Sauce while the meatballs bake, scoop the avocado into a blender or food processor. Add the Greek yogurt, lime juice, minced garlic, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning to taste.

4. Serve:  Arrange the baked salmon meatballs on a platter and drizzle or serve with the tangy avocado sauce. Garnish with fresh cilantro or parsley for a pop of color.

Chef’s Tip: For an extra layer of flavor, sprinkle a pinch of red pepper flakes into the avocado sauce for a subtle kick.

Shared by unknown source

Tzatziki

 For the Garlic Tzatziki:

1 ½ cups greek yogurt

4 cloves garlic

1 small cucumber, peeled and chopped

2 teaspoons olive oil

Juice of ½ lemon

Brussel Sprout, Fennel & Green Apple Salad

 Ingredients:

• I recommend a food processor for slicing brussels & fennel if available

• 2 Cups Shredded Brussel Sprouts (sliced very thin)

• 1 Fennel Bulb, sliced thinly +2 Tbsp. Reserved Fennel Fronds

• 1 Apple, sliced into matchsticks (I like a tart apple, so honeycrisp or a granny smith would be perfect) ----slice at the last minute to avoid browning or discoloration

• 1/2 Cup Toasted Walnuts or fave nuts

• 1/4 Cup Feta cheese or fave cheese

For the Vinaigrette:

•     in a mason jar add all the following ingredients and then give a good shake

• 3 Tbsp. Whole Grain Mustard

• 1/4 Cup Apple Cider Vinegar

• 2 Tbsp. Extra Virgin Olive Oil

• 1 Tsp. Maple Syrup

• 1 Tsp. Kosher or Sea Salt

• 1/2 Tsp. Black Pepper

This is a crisp, flavorful salad! I love serving it with rich short ribs or beef stew.

• Options: add grilled chicken or steak for a main course

inspired by "My Diary of Us" & Char

Breakfast Sausage Gravy

1 lb of country style breakfast pork sausage (option to use ground turkey or chicken and add:  1/2-1 tsp  garlic powder, 1/2 tsp onion powder, 1/2 tsp sage, 1 tsp thyme, 3/4 tsp smoked paprika, 1/4-1/2 tsp crushed red pepper flakes, 1/4 tsp fennel, 1/2 tsp salt and 1/4 tsp pepper)

Brown the meat in a skillet, drain any unwanted grease.

Sprinkle 1/4 c of flour (ok to use gluten free) on meat

Add slowly on medium heat 2 1/2- 3 cups of whole milk (to desired thickness)

Salt and pepper to taste

Optional: pinch to 1/4 tsp crushed red pepper flakes

Serve however you like piping hot!

TIPS:

Great to make a day ahead.  Thin gravy with additional milk.  

Ok to make with vegan meat alternative.

shared by Char

Jeff’s Boiled Shrimp

1. wash 2-3 lbs of shrimp
2. put in large pot
3. cover shrimp with beer
4. add cup of vinegar
5. shake healthy amounts of Old Bay and Tony Chachere's in the pot
6. bring to a boil
7. shut off heat, cover with a lif for 5 minutes
8. drain 
9. cool in the frig

Serve with Remoulade or Cocktail Sauce

Cheese Dip Swiss Style

•  Preheat oven 350 degrees
• Mix:
• 2 c shredded Swiss cheese 
• 8 ozs cream cheese (one block), room temp
• 6-8 green onions, chopped (to taste)
• 1/2 c mayo

• Spread in a pie pan or baking dish
• Bake 20 minutes or until desired appearance!
• Sprinkle fresh bacon bits and slivered almonds on top (optional: pomegranate seeds add a zippy crunch)

SERVE HOT with slices baguette, crackers or veggies

It's a CROWD PLEASER!!

shared by Kelly Khan (class of '82 besties)

Fresh Corn & White Meat Chowder

In a slow cooker add:

2 chicken breasts (no skin)

1 jar of TJ’s green salsa verde

1 onion chopped

1 green pepper chopped

3 garlic cloves minced

1 c water

Slow cook on high for 3-4 hours. 

Remove the chicken and shred by using two forks. Put the chicken back into the slow cooker and add:

1/2 lb of browned ground turkey

1/2 c cooked bacon slivered 

4 ears of fresh corn cut off the cob raw or 2 c of frozen corn

3 c chicken bone broth (TJ’s)

1 can of organic full fat coconut cream

1 jalapeño or to taste depending on heat

1/2 c of fresh cilantro coarsely chopped

1 bay leaf 

Salt & pepper to taste

Slow cook for at least an hour or longer. Serve with grass fed grated cheese on top and or avocado. I also love to add chopped tomatoes as well!! (Or leftover bruschetta topping)

Kickin' Vegan Chili

1 c dried garbanzo beans 1 c dried black beans 1 c dried pinto beans Rinse and soak overnight.....cover 4" above beans with water. If time is a challenge, canned beans can be used, rinse well-2 cans each & use 4 c of veggie broth (no MSG) instead of water. Use bay leaves and continue on with Saute part of the recipe. Rinse beans, place in pot with 6 c water. Add 1 chopped onion and 2 bay leaves. Cook until the beans are tender & still a little firm. In a separate pan saute: 1 T avocado or coconut oil 1 large chopped onion (2 if using canned beans) 3 garlic cloves minced or chopped finely 4 chopped carrots 4 c shiitake mushrooms coarsely chopped 2 c brown mushrooms coarsely chopped 1 green pepper chopped 1 -2 jalapeno(s) chopped finely 1 bunch of chopped cilantro Add 1/4 balsamic vinegar or red wine as the mixture gets dry & mix together while cooking on medium about 5-8 minutes. Add to pot of cooked beans: The above mixture of mushrooms etc. 1 pkg of Trader Joe's taco seasoning or other fave Chili powder (no MSG) 2 jars of favorite green salsa/tomatilla sauce (I use Trader Joe's) 1 large can of roasted diced tomatoes 2 tsp ground cumin 2 tsp turmeric Salt & Pepper to taste! Slow cook either on the stove or in a crockpot about 4 hours. Toppings: Fresh cilantro, green onions, avocado, jalapeno and fave sour cream (I make fresh cashew cream---soak cashews, strain water and blend with coconut water, juice of 1-2 limes and kosher salt-blend until creamy!) The sour cream/cashew cream and avocado will calm the heat! This recipe feeds a crowd....use organic products as much as possible and ENJOY!!!! Perfect for freezing leftovers! Inspired by Char

cauliflower hummus

1 large head of cauliflower, steamed until tender (use little water if no steamer)

Zest 2 lemons
Juice 2 lemons
1/4 c EVOO or fave oil
1/2 tsp himalayan salt or fave salt
2 T almond butter
1/4 tsp ground cumin
1/2 tsp turmeric
1/2 tsp cracked black pepper
1/8 tsp cayenne pepper
1-2 garlic cloves minced (go 2 if you like garlic....sooo good for you!)

Add tender cauliflower to food processor, Bullet or Vitamix with all the other ingredients.  Add distilled water or more lemon juice for extra zest if you need more liquid but generally not needed.

Refrigerate.......can be made the day before!

Garnish with a sprinkle of ground cumin or cayenne.

Serve with fresh organic carrots, cucumber or desired veggies. 

ENJOY....Bon Appetit!

Inspired by brokefoodies.com and enhanced by Char

quiche crustless

Preheat oven to 350 degrees.  Prepare quiche dish with a thin layer of avocado or coconut oil on bottom and sides.  (I used a rectangular oven-safe glass dish).

Saute 6 bacon strips cut in thin strips or 2 portobello mushrooms coarsely chopped (if no bacon, add 1 T of avocado or coconut oil) with 1/3 c red onion chopped for 4-5 minutes.  Layer on the bottom of glass dish reserving any remaining oil/grease.

Place a layer of favorite grass fed cheese or dairy free alternative or crumbled tofu over the "meat"/onion layer.

Add 2-3 heaping cups of fresh spinach or kale coarsely chopped to the reserved oil with high heat.  Lightly saute spinach allowing any liquid to evaporate with high heat.  Spread over "cheese" layer.

Coarsely chop 2-3 T sun-dried tomatoes or 1 freshly chopped roma tomato (seeded with any juice).  Spread over spinach layer.

In a bowl, whisk 6 free range eggs, 2/3 c lactose free cottage cheese, 1/4 c fresh cilantro or fave fresh herb, 1 tsp dried mustard or squirt of fave mustard or splash of hot sauce, 1 tsp salt and pepper to taste.  Pour over layers to finish off your layered quiche.

Bake .... depending on the thickness of your quiche will determine baking time. 20-40 minutes...until nicely golden and a butter knife comes out clean in the center of your quiche.  Rest 5-10 minutes and enjoy.  Nice accompaniments are fresh avocado, fresh fruit and or a piece of sprouted or sourdough toast!

Bon Appetit!!!

created by Char

breakfast cookies

• 1 c unsweetened applesauce or pureed mango or papaya
• 1/2 c monkfruit or coconut sugar
• 2 servings of chia egg replacer (see below) or 2 eggs
• 3 c grated carrots
• 1/4 c finely chopped pineapple
• 1 c garbanzo flour
• 1 1/2 c steel cut oats or regular oats (steel cut has more crunch)
• 1/4 c flaxseed meal or 1/4 cup chia seeds w 2 T water (I used chia for more protein)
• 1/2 tsp kosher salt
• 1 tsp cinnamon
• 1 tsp pumpkin spice or 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp cloves
• 1 tsp baking powder
• 1 1/2 tsp. baking soda

Chia Egg Replacer:  1 serving=1T chia seeds & 3 T water...let sit 15 m

Blend or mix applesauce/puree and sugar.  Add chia mix or eggs and mix.

Mix in a separate bowl flour through baking soda.  Slowly add to puree mixture and blend or mix thoroughly. 

Fold in carrots.  (Option to add 1/4 c chopped nut of choice)

Refrigerate dough while the oven is preheating to 375 degrees.  Prepare a cookie sheet by lining it with parchment paper. Scoop with a small dipper or T onto the cookie sheet.  Use a fork to slightly flatten the dough and tuck any straggling pieces of carrot.  Refrigerate the dough between batches.

Bake for 15 mins and cool on a rack.  Makes about 3 dozen.

Enjoy with a cup of java or hot tea!

created by Andrea Drugay & tweaked a bit by Char

banana bread blender style

Preheat oven at 375 degrees.

In a blender, place:

2 c oats
2 large ripe bananas
2 large eggs
1 c whole milk (grass-fed ideally) yogurt
2-3 T local honey
1 1/2 tsp aluminum free baking powder
1/2 tsp baking soda
1/2 tsp pure vanilla extract
pinch of kosher salt

Blend 2-3 minutes.

Stir in any combo of 1/2 c of dark choc chips, blueberries, raspberries, dried raisins, nut of choice.

In a greased square pan or pie pan or bread pan, place the banana mixture.  Depending on the depth of the pan will determine how long it will take to bake.  Check after 15 minutes and every 5 after until a toothpick comes out clean!!

Enjoy with a cup of hot herbal tea!

created by Char & a googled recipe

breakfast oats

Kickstart your day with a nutritious bowl of oats & such.....

For 1 serving:
1 c oat milk or fave alternative OR water

Bring to a boil & then slowly add:
1/2 c Organic Old Fashioned Oats (6 g protein)
1 TB Organic Chia Seeds (optional) (3 g protein)
few organic golden raisins (optional)
1 TB shredded unsweetened coconut (optional)

Stir, cover & simmer for 3-5 mins.  Cook until oats are tender but not mushy.

Add:
1/4 fresh organic blueberries or any berries or fruit of choice
1/2 banana sliced
garnish with shredded coconut
local honey drizzled if desired for sweetener
Optional: small slab or organic butter, drizzle of extra liquid, soft boiled or poached egg (added protein-skip fruit if going this route) & whatever else your heart desires

I believe in feeding myself with organic ingredients whenever available!  If you feel you do not want or can purchase with this mindset, be sure to thoroughly clean your fresh ingredients....actually organic & non-organic warrant a good washing!!

Enjoy & Bon Appetit!!

NEVER SKIP BREAKFAST!

created by Char

Loaded Veggie Soup

If you desire meat, 2 lbs of lean beef chunks cut into small bite size pieces1 large onion coarsely chopped

4 garlic cloves minced or finely chopped

Add to a pot or crock pot, cover and slowly cook until fork tender

Crockpot: 3-4 hours on high 

On Stove: 2 1/2-3 1/2 hours on simmer

Oven: 2 1/2 - 3 1/2 on 325 degrees

Pour all into a glass container and place in freezer to let the fat rise to the top. It may take about an hour. (To speed this process up, add a few ice cubes and watch the fat rise quicker!!) Skim all fat off the top and dispose. 

(Ok to use lean ground beef, turkey or lean meat of choice or skip completely-add 3 extra c of veggies to replace meat)

While waiting on the skimming phase, prepare veggies:

2 c of diced white or sweet potatoes (leave skin on for extra vitamins)

1 c fresh corn 

1 c 2” fresh green beans 

1 c carrots sliced

1 c celery sliced

Large can of diced tomatoes

1 medium onion chopped

2-4 garlic cloves minced

1/2 c coarsely chopped parsley

3 rosemary whole stalks

4-5 thyme whole sprigs

4 cups of beef broth or bone broth or veggie 

(Other optional veggies: peas, squash (leave the skin on!), yellow beans, snap peas, snow peas, drop spinach or kale in at last few minutes and on and on...stay fresh and all will be 👍)

Simmer for 3-4 hours on low. This is a great crockpot meal and a quicker meal in an Instapot. Each phase is worth the effort and leftovers are great to freeze!

Enjoy to the last bite!

Bon Appetit💜

created by Char

Chowder for your Soul

Large pot

2 T coconut oil, grape seed or avocado oil

1 large red or white onion chopped

3 celery stalks coarsely chopped

4 carrots sliced

3 garlic cloves minced

1 green pepper chopped

1 jalapeño finely chopped

Sauté for 5 mins

Add:

2 tsp turmeric

2 c veggie or chicken broth (or bone broth)

1 lb of ground turkey, chicken, lean meat or seafood desired (ok to put in raw)

4 red or white potatoes (or sweet pot or squash) cut in small bite size pieces

1 1/2 -2 c fresh uncooked corn or frozen

Add:  

4 c of oat milk, or fave alternative or milk 

3 T chopped fresh parsley

6 thyme sticks

2 rosemary stalks

Salt & pepper to taste

Simmer for 15-20 minutes until potatoes are fork tender! 

Enjoy the warmth and sense of calm each bite gives you!

Bon Appetit💜

created by Char

liver rescue salad

Liver Rescue Salad

Ingredients:

OPTION A 
3 cups chopped tomatoes 
1 cucumber, sliced 
1 cup chopped celery 
1 cup chopped cilantro (optional) 
½ cup chopped parsley (optional) 
½ cup chopped scallion (optional) 
8 cups any variety of leafy greens (spinach, arugula, butter lettuce, etc.) 
1 lemon, lime, or orange, juiced

OPTION B 
2 cups thinly sliced red cabbage 
1 cup diced carrot 
1 cup diced asparagus 
1 cup diced radish 
2 cups diced apples 
½ cup chopped cilantro 
8 cups any variety of leafy greens (spinach, arugula, butter lettuce, etc.) 
1 lemon, lime, or orange, juiced 

OPTIONAL ORANGE “VINAIGRETTE” DRESSING 
1 cup orange juice 
1 garlic clove 
1 tablespoon raw honey 
¼ cup water 
¹⁄8 teaspoon sea salt (optional) 
¹⁄8 teaspoon cayenne (optional)

Directions:
Place the salad vegetables and the leafy greens of your choice in a bowl and mix together to form the base of the salad. Drizzle the fresh lemon, lime, or orange juice over top to taste. 

Alternatively, make the Orange “Vinaigrette” by blending all of its ingredients until smoothly combined. Toss your salad in the straight citrus juice or Orange “Vinaigrette” Dressing until well mixed. If you’re sharing with another or saving some for later, divide the salad into two bowls. Enjoy!

Makes 1 to 2 servings

created by William Anthony author of LIVER RESCUE