Creamy Carrot Ginger Coconut Soup

I don't remember where I originally got this recipe. However, it is fabulous!!! It is such a nice refreshing soup with flavors that will impress your friends, yet it is simple to prepare! It would even make a nice appetizer for your Easter meal!

Ingredients:

·         2-3 large carrots, chopped small

·         1 onion, chopped small

·         1 tsp fresh ginger, minced

·         1 1/2 tsp curry powder

·         1 3/4 cup vegetable broth

·         1 14 ounce can coconut milk (reserve a few T to drizzle on top when serving)

·         sea salt, to taste

Directions:

Simmer the carrots, onions, ginger and curry powder in vegetable broth for 20-25 minutes, until carrots are soft.

Allow to cool slightly, and then puree in blender, working in batches if needed.

Return to heat and stir in coconut milk until well combined.

Season generously with sea salt, to taste.
Drizzle one teaspoon coconut milk on top each bowl of soup, for garnish.

Serve hot, or, chill until cold and serve as a gourmet vegetarian and vegan appetizer soup. This carrot soup will thicken as it cools, so if serving this vegan carrot soup cold, you may want to add a bit extra liquid.

Lentil Loaf

I found and slightly modified this recipe from the Six O'Clock Scramble recipe book. It is really easy and delicious...even for non-bean eaters. It is very cheesy, so picky people even enjoy it!

Ingredients:
2 cups low fat cheddar cheese
2 cups cooked lentils (see below)
1/2 small onion, finely chopped
1/4 t pepper
1/4 t dried thyme
1 c whole wheat bread crumbs
1 whole egg (or 2 egg whites)
1 T EVOO (extra virgin olive oil)
1 can tomato sauce (optional, used for topping)

Directions:
Preheat oven to 350 degrees. Spray 8x8 pan or loaf pan with non stick cooking spray.
In a large bowl, mix together all ingredients except tomato sauce.
Spread mixture evenly in dish. Cover with aluminum foil and bake for 45 minutes.
Serve sliced.
We enjoy a fresh side salad with this meal!

FREEZE OPTION:
If you choose to prepare this and then freeze, follow directions as listed, but do not cook until day you desire to eat it. On day of eating, put dish in oven BEFORE you turn the oven on, then turn oven to 350 and allow to cook for 1 hr or until heated throughout.

Baked Kale Chips

We are part of a CSA this spring, so we get lots of different fruits and vegetables that we wouldn't normally eat. Therefore, I am trying lots of new things! This was a fun recipe that we all enjoyed!

Ingredients:
1 bunch of kale
olive oil (I prefer EVOO)
sea salt

Directions:
Preheat oven to 350 degrees.
Cut leaves from hard stem.
Rinse and dry throughly. This is best done with a salad spinner.
Tear leaves to bite sized pieces and toss in olive oil or drizzle with oil after kale is placed on a baking sheet lined with parchment paper.
Salt to taste.
Bake for 10-15 minutes until edges are lightly brown, not burnt.


NOTE: Picture provided from allrecipes.com

Easy Oats

Just a simple yummy oatmeal breakfast!

Ingredients:
1/2 cup whole rolled oats
1 cup almond milk
1/2 cup fresh fruit (I used strawberries)
a drizzle of agave nectar

Directions:
Put oats and milk in microwave safe container and microwave on high for 3 minutes. Remove from microwave, stir and let rest for 5 minutes to thicken. Put fresh fruit on top and drizzle with agave nectar. Enjoy!

Warm and Nutty Cinnamon Quinoa

We are starting a 21 day Daniel Fast tonight at sundown, so I will be posting some recipes that are good for those who are fasting.

Ingredients:

1 cup almond milk or coconut milk
1 cup water
1 cup organic quinoa, (note: rinse quinoa)
2 cups fresh blackberries, organic preferred
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans, toasted*

Directions:

Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans.

Serves 4.

*While the quinoa cooks, roast the pecans in a 350F degree toaster oven for 5 to 6 

Healing Cabbage Soup

I found this recipe on allrecipes.com and thought I was just in for a healthy dinner with not much excitement, but I was pleasantly surprised. I actually really enjoyed this one! I think I'm going to make it tonight for dinner! (If you are doing the Daniel Fast to a "t" then use vegetable bouillon. I like the better than bouillon brand that you find in a jar and actually spoon out) I hope you enjoy it as much as I did!


Ingredients:

* 3 tablespoons olive oil
* 1/2 onion, chopped
* 2 cloves garlic, chopped
* 2 quarts water
* 4 teaspoons chicken bouillon (I use Better than Bouillon) SUB veggie broth if desired
* 1 teaspoon salt, or to taste
* 1/2 teaspoon black pepper, or to taste
* 1/2 head cabbage, cored and coarsely chopped
* 1 (14.5 ounce) can Italian-style stewed tomatoes, drained and diced (I used a 14.5 oz can of diced tomatoes and just added a dash of Italian seasoning)
*sliced carrots (optional)

Directions:

1. In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes.
2. Stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.
3. Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often. (I found it was even better the longer it simmered. I would simmer at least 45 minutes)

*Image by Kady-June on allrecipes.com

Sweet, but sugar free oats

I just made this up, because I needed to eat some breakfast that was sugar free. So I started adding things until I thought it tasted good. You could definitely add other dried fruits or nuts if you'd like.

Ingredients:
3/4 C rolled oats
1 C skim milk or water
1/2 C unsweetened applesauce
1/4 C unsweetened golden raisins
dash of cinnamon or apple pie spice

Directions:
Mix milk, oats and raisins in a microwave safe bowl. Heat for 3-5 minutes until creamy (it will be rather thick). Mix in applesauce and cinnamon (or apple pie spice). Stir and eat!

Succotash Cups

*To make this Daniel Fast approved, leave out the cheese and use 100% whole wheat tortillas
This is a recipe that I tried last night from the BH&G "New Dieters Cookbook". I adapted it slightly and it turned out great! My husband even ate it cold this afternoon and enjoyed it! You know, I REALLY like cookbooks that have pictures in them and suddenly I realized that I've done a terrible job of taking pictures of my food. I am not a photographer by any stretch of the imagination, so my pics will not be as beautiful as some other food blogs I've seen, but at least it will give you an idea of what the recipes should look like. This picture is from the cookbook, because I didn't think about taking a picture until after it was half eaten and my husbands was totally gone! I will do my best to take more pictures to post with my recipes! Enjoy!


Ingredients:
1 10oz package frozen baby lima beans
1 10oz package frozen whole kernel corn
1/3 cup chopped onion
1 T smart balance (butter or margarine)
3/4 cup salsa (I used "Sam's Choice" lime garlic salsa from walmart)
non stick spray
6 6-inch corn tortillas (I used whole wheat flour tortillas)
1/2 cup shredded reduced-fat Monterey Jack or cheddar cheese (I used cheddar)
1 small tomato, chopped
salt and pepper to taste

Directions:
In a large covered saucepan cook beans in boiling water for 8 minutes. Then, add corn and onion; boil 4-5 more minutes. Drain well. Return to pan and stir in butter until melted. Finally add salsa and stir.

Lightly spray six - 10 oz casserole or custard cups, I used pyrex cups. Soften tortillas in the microwave for 15-20 seconds or in the oven wrapped in foil for 10 minutes @ 350.
Gently place softened tortillas in cups.
Bake for 5-10 minutes @ 400. Remove from oven and immediately spoon vegetable mixture into cups and sprinkle with cheese and tomatoes and a small sprinkle of salt and pepper.
The original recipe called for baking the tortillas with the succotash already in place, but I found that it just left the tortilla soggy, so baking the tortilla first will give you a nice crisp tortilla shell to start.

Black Bean and Corn Salsa

This is an easy way to perk up a plain ol' bottle of salsa. I love it in the summertime and my kids will eat it too! Can you say...veggies? I don't even think they realize that they are eating veggies when they eat this!...with tortilla chips anyhow! :) I actually even like to eat it as a side all by itself.

Ingredients:
1 16oz jar salsa (I use mild)
1 11oz can crisp corn (I like Green Giant "Super Sweet Yellow & White)
1 15oz black beans
1 t chili powder (I just use a sprinkle...more than that and my kids won't eat it)
olive oil and vinegar (red wine) to taste...just a couple dashes
fresh cilantro (optional)

Directions:
In a large bowl mix entire jar of salsa, drained (not rinsed) corn, rinsed and drained black beans, chili powder, oil & vinegar. Mix thoroughly. Chill until ready to serve. Add chopped cilantro immediately before serving.

Roasted Cauliflower

My great friend Keli has started posting some of her favorite recipes on her family blog and she told me I could share them with you all. She is a very good cook and really tries to keep the meals healthy for the kids. I'm sure she will have lots of excellent ideas to offer. Here is one to start with.

Instead of serving fries when we have sandwiches at dinner time, I either serve Trader Joe's Sweet Potato Fries or I roast cauliflower. If you haven't tried roasting vegetables, this is one of my favorite ways to sneak vegetables into the kids' diets.

Ingredients:

1 bag of frozen cauliflower
olive oil
sea salt
ground pepper

Directions:

On a foil-lined baking sheet, toss cauliflower with a couple tablespoons of olive oil, a sprinkle of sea salt and pepper to taste. In a 425 degree oven, roast for 25-30 minutes, tossing occasionally.

Try this with asparagus, broccoli, onions, squash and sweet potatoes.

Vegetable Soup

*to make this Daniel Fast approved, substitute vegetable broth.

Ingredients:

1 medium diced onion
1 Bag Frozen Vegetable Soup Mix (Publix has it) or frozen mixed vegetables
2 medium diced potatoes (optional)
Salt & pepper
Garlic powder
1 bay leaf
Dried parsley or chopped fresh parsley
1 can condensed tomato soup
1 can diced tomatoes
1 quart chicken or beef broth (I use Better than Bouillon to make my broth)



Sauté onion in a drizzle of oil over medium heat until soft. Add remaining ingredients and simmer covered for 30 minutes on medium low heat, stirring every few minutes. Yummy with hot corn bread.

(Optional: use ground meat—ground chicken, beef, pork and brown with the onion)

*recipe by Sarah