Kacey Tess

Hot and Sour Egg Drop Soup

What you’ll need:

6 1/4 C water
4 Tsp vegetable better than bullion
1/4 C rice wine vinegar
2 cloves garlic chopped
1 Tbsp ponzu sauce (or soy sauce)
1 Tsp ground black pepper
1 package of extra firm tofu (pressed in a tofu press or wrap in paper towels and place a few heavy bowls or books on top to remove excess water) chopped into small pieces
1 package of sliced white mushrooms
2 Tbsp corn starch
4 large egg whites lightly beaten
1 bunch green onions chopped
1/4 C cilantro chopped
Lime wedges
Sriracha sauce

What you’ll do:

Bring 6 C water to a boil
Stir in bullion
Add vinegar, garlic, ponzu sauce and pepper
Reduce heat and simmer for 5 minutes
Add tofu and mushrooms
Mix 1/4 C water and 2 Tbsp corn starch then add to soup
Bring to a boil, reduce heat and simmer
Slowly pour in egg whites
Add green onions and cilantro
Spoon into bowl, top with limes wedges and Sriracha

Enjoy!!

Twice Baked Sweet Potato

What you’ll need: 2 servings

2 large sweet potatoes

1 can black beans rinsed well

2 pasila peppers de-veined, seeded and chopped

1/2 C shredded reduced fat cheese (I used colby jack)

1/2 bunch cilantro chopped

1/4 C almond milk

2 tsp garlic salt

1 tsp ground black pepper

What you’ll do:

Pre heat the oven to 425

Poke holes in the potatoes with a fork

Bake potatoes until soft in oven at 425 for 40-60 minutes or in microwave

While potatoes are cooking rinse black beans and place in a bowl

Add peppers, cheese, cilantro, 1 tsp of salt and pepper

Once potatoes are soft and cool enough to handle scoop out the middle of each of the potatoes

Mash potatoes along with almond milk and other tsp of salt

Add potatoes to black bean mixture

Scoop back into potatoe shell/skin

Place on a greased or aluminum lined baking sheet

Bake for 10 minutes or until heated through

Enjoy!

Blueberry-Chia-Basil Fruit Leather

What you’ll need:

2 C blueberries

5 Strawberries

3/4 C applesauce

3 tbsp chia seeds

4 pitted Medjool dates

2 tsp dried basil

What you’ll do:

Puree all ingredients in a blender

Place on plastic sheet or parchment paper and place in dehydrator

Check at 8 hours, if it peels off easily roll them up and place them in an airtight container

If they are not peeling off easily continue to dehydrate 1-2 additional hours

Enjoy!

Cauliflower {rice}

What you’ll need:

1 tbsp olive oil

1/2 head of cauliflower pulsed in the food processor until the consistency of couscous rice

1 bunch asparagus

1 C sun dried tomatoes

1 bunch leeks sliced and cleaned

(I added the meat from 1 lobster tail to mine)

2 tsp garlic salt

1 tbsp bullion paste (I used lobster better than bullion)

What you’ll do:

Re-hydrate the sun dried tomatoes by placing them in a bowl of warm water

In a large skillet (I used cast iron) heat oil over medium heat

Add leeks and cook about 5 minutes until leeks are soft

Add sun dried tomatoes (drain water and chop roughly)

In a small sauce pan filled with water , add asparagus and boil for a few minutes

Remove from heat and chop

Set aside

Add cauliflower to skillet along with garlic salt and bullion paste

Cook until heated through (do not over cook)

Add asparagus

Add lobster (if wanted, optional)

Toss everything together in a large bowl

Enjoy!

I served mine with herb crusted mahi mahi

Herb rubbed mahi mahi

What you’ll need: 4 Servings

What you’ll need:

4 pieces of mahi mahi

3 tbsp olive oil

1 tsp dried thyme

1 tsp dried basil

1 tsp dried rosemary

1 tsp dried oregano (you can use any dired herbs you have on hand)

1 tsp sea salt

1 tsp fresh ground pepper

What you’ll do:

In a gallon size zip lock bag add fish, 2 tbsp olive oil and all spices

Marinate for at least 20 minutes

Add remaining 1 tbsp oil to a large skillet and heat over medium high heat

Add fish and cook 3-4 minutes per side until fish is cooked though and flaking

Sprinkle with salt

Enjoy!

Quinoa Scramble

What you’ll need: 4 servings

2 1/2 C cooked quinoa

1 tbsp yellow miso paste

4 eggs

1/2 C fat free feta cheese

1 package (170 oz) spinach chopped

Toppings: (all optional, use whatever you have on hand)

Yellow tomatoes sliced

Jicama peeled and chopped

Radicchio chopped and marinated in red wine vinegar

Smoked salmon

Micro-greens

What you’ll do:

Mix eggs, cooked quinoa, feta, spinach and miso together in a large bowl

Pour into a large skillet and cook over medium stirring consistently until cooked about 10 minutes

Top with above listed ingredients or anything you like

Enjoy!

Smoked salmon tacos

What you’ll need: 4 tacos

4 corn tortillas
1 6 oz piece of smoked salmon
1/2 tomato chopped
1 batch pickled onions (see sweet potato quesadilla post for recipe)
1 Tbsp cilantro chopped
1 Tsp cotija cheese crumbled
1/2 lime
1/2 Tsp sea salt

What you’ll do:
Warm tortillas in a skillet over medium high heat until lightly browned
Place salmon, tomato, onion and cilantro in taco
Sprinkle with cheese and salt
Squeeze lime juice over taco

Enjoy!!

Sweet potato quesadillas

What you’ll need: 2 quesadillas

1/2 C red wine vinegar
2 Tbsp sugar
1 Tsp ground black pepper
1/4 red onion sliced
1 large sweet potato
1 Tsp sea salt
1 Tsp black pepper
Non stick spray
1 C sliced white mushrooms
1 Tsp garlic salt
4 corn or flour tortillas
1/4 C spinach
Reduced fat mozzarella cheese
1 jalapeño (de veined and seeded) sliced thinly (optional)
Cilantro (garnish)
Cotija cheese (garnish)

What you’ll do:

Boil the vinegar, sugar and pepper
Add onions, remove from heat and let pickle while making quesadillas
Cook potatoes by boiling or placing in microwave
Remove skins once cooked
Mash potatoes, add salt and pepper, set aside
In a medium skillet spray the non stick spray and add mushrooms
Cook over medium hear until mushrooms are soft about 4 minutes
Add garlic salt and stir
Remove from pan
Spread potato mixture on tortilla, add mushrooms, spinach and mozzarella cheese and place in heated skillet
Top with another tortilla
Cook on each side about 3 minutes or until cheese is melted
Cut into quarters
Top with pickled onions, cilantro and cheese

Enjoy!!

Breakfast potatoes with fried egg

What you’ll need: 2 servings

1 Tbsp olive oil
1 white onion chopped
1 red jalapeño seeded and de-veined chopped finely
2 red potatoes chopped (skins left on)
2 eggs
1 Tsp sea salt
1 Tsp black pepper
1 Tsp paprika
1 Tsp garlic powder
Pinch cayenne pepper

What you’ll do:

Hear oil over medium in a large skillet
Add onion and cook about 5 minutes until soft
Add potatoes, pepper and all seasoning
Brown potatoes on each side reduce heat, cover
Cook about 8-10 minutes until potatoes are soft
Remove from pan and place on a plate lined with paper towels to remove any excess oil
Cook eggs in same pan over easy
Place eggs on potatoes
Garnish with parsley if wanted

Enjoy!

Cinnamon bread French toast

What you’ll need: 2 servings

4 pieces of cinnamon bread (or your favorite bread)
1/4 C almond milk
1 egg
1 Tbsp hazelnut flavor syrup (Tate & Lyle) alternatively you can use vanilla
1 clementine
Maple syrup

What you’ll do:

Heat a medium skillet over medium
Spray with non stick spray
Mix milk, egg and flavoring
Dip bread in egg mixture
Cook 2-3 minutes on each side until cooked through
Top with clementine pieces and syrup

Enjoy!!