Coconut Milk Smoothie
3/4 to 1 cup coconut-milk-tonic** 2 TBSP high-quality protein powder (optional) 1 banana 3/4 to 1 cup fresh or frozen fruit Add to blender (in that order), and blend. Yields one serving (approx 16 – 20 oz). ________________________________________________________________________ SIDE NOTES: **The COCONUT-MILK-TONIC is just coconut milk, thinned out with some water (equal parts of both). Nothing fancy or difficult to prepare. ~ I load the blender in that particular order for a reason. If you add the milk first, you can measure it accurately right in the blender (most blenders have...
Read MoreShortbread Crust
1 cup shredded dried coconut (unsweetened) 1 cup walnuts 1/4 tsp pure salt 6 pitted medjool dates Place the coconut, walnuts & salt in a food processor fitted w/ the S blade & process until finely ground. Add the dates & process until the mixture begins to stick together. Don’t over-process. Yields 2 & 1/2 cups. Will keep for 1 month in the refrigerator or 3 months in the freezer. The crust doesn’t need to be thawed before using. ______________________________________________________________________________________ SIDE NOTES: For those with various food restrictions,...
Read MoreTomato & Leek Marinara
2 to 4 leeks, washed and sliced (see notes below) 1/4 cup extra virgin olive oil 1 28-ounce package diced (or crushed) tomatoes a good handful of fresh sage leaves, roughly torn or chopped pure salt and pepper to taste pinch of crushed red pepper (optional) pasta of choice Boil water for pasta. Heat oil in a large skillet. Add the leeks and saute over medium heat just until they start to brown, 10 – 12 minutes. Do not let the leeks burn, or they will become bitter. Add the tomatoes, sage, salt (1/2 tsp, give or take), pepper, and crushed red pepper if using. Simmer until the sauce...
Read MoreArugula & Sun-dried Tomato Frittata
1 & 1/2 TBSP extra virgin olive oil 2 large garlic cloves, minced or crushed 8 sun-dried tomatoes packed in oil, drained & thinly sliced 6 oz arugula, washed and drained well 8 large eggs 1/4 cup fresh basil leaves, roughly torn apart 1/4 cup grated parmesan cheese (optional) 1/2 tsp sea salt freshly ground pepper to taste Preheat broiler to high. Heat oil over medium heat in a 10-inch skillet (preferably non-stick) with an oven proof handle and swirl the oil to coat the bottom of the pan evenly. While oil is warming up, use a fork to lightly beat the eggs, basil, cheese, salt and...
Read MoreRoasted Tomato Soup
2 pounds of tomatoes 6 garlic cloves (peeled & whole) 1/4 of a medium red onion, sliced 1 TBSP extra virgin olive oil 1 TBSP balsamic or apple cider vinegar 2 sprigs fresh oregano (use leaves & discard stems) 4 large basil leaves, roughly torn into pieces sea salt & freshly ground black pepper to taste 1 to 2 cups water or broth (depending on how thick or thin you like it) cheese for sprinkling over the top (optional) (parm or cheddar) Pre-heat oven to 375. Wash and cut tomatoes in half. Place them in a shallow baking dish, cut side down (9 x 13 pyrex works well). Add onion,...
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