Image – Page 17 – Kacey Tess

Berry Cobbler

What you’ll need:
4 large peaches (cut each peach into 8 pieces)
1 cup of blueberries, raspberries or blackberries
1/2 cup divided and 1 TBLS white sugar
1/2 teaspoon cinnamon
2 teaspoons cornstarch
1 egg
3 tablespoons butter, melted
1 small carton of heavy cream
1/2 TBLS flour
1 teaspoon baking powder
1/2 TBLS vanilla

What you do:
Preheat the oven to 350 degrees
Combine peaches and berries in a bowl
Combine 1/4 cup sugar, cinnamon and cornstarch
Toss sugar mixture with berries and peaches
Combine egg, 2 TBLS melted butter and 1/2 carton of heavy cream
Whisk together with a fork and set aside

Mix flour, salt, baking powder and 1 TBLS of sugar
Slowly stir in egg mixture

Place fruit in a baking dish or pan (I use a bread pan but you could use a small glass baking dish or individual ramekins)
Cover fruit with dough mixture
Sprinkle with sugar
Bake for 30 minutes or until crust is golden brown

While baking pour the rest of the heavy cream in a bowl
Add 1/2 TBLS vanilla and 1/4 cup of sugar and combine with a mixer until thickened (about 3 minutes)

Top cobbler with whipped cream and enjoy!!

I came across this recipe a while ago in a Martha Stewart Living magazine and love it. I alternate the berries, whatever is in season at the time.

Fresh Salsa

What you’ll need:
1/2 large white onion chopped
4 large vine ripened tomatoes chopped
1 large ripe avocado chopped
1/2 bunch of cilantro (you can use less or more to taste)
1 lemon (juice)

1 jalapeno

1 lime (juice)

Splash of rice wine vinegar
2 TSP sea salt (adjust to taste)

What to do:
Combine all ingredients
You can use a food processor or chop all ingredients well and mix
Keep for up to one week in the fridge

Enjoy!!

Vegan Pasta Shells

What you’ll need:
1 jar of your favorite pasta sauce
1 box of whole wheat jumbo pasta shells
2 cloves of garlic
1 TSP red pepper flakes (optional)
1 TSP black pepper
1 TSP sea salt
1 TBLS extra virgin olive oil
1 package of fresh basil
1/2 TBLS of parsley
1 package of extra firm tofu
2 handfuls of spinach
1 white onion
1/2 lemon (juice)
1 cup button mushrooms (optional)

What to do:
Preheat oven to 375 degrees
Use a tofu press to remove extra water or wrap tofu in paper towels and place a heavy item on top of tofu until most of the moisture is gone

Bring a pot of water to a boil and cook pasta shells according to the directions, add a sprinkle of salt to the water

Heat a large skillet on medium heat and cook onion and garlic in the olive oil until onions are translucent, about 5 minutes

Add basil and spinach, cook for a few minutes

Add tofu by crumbling it in the pan, combine thoroughly

Add salt, pepper, red pepper flakes and lemon

Cook until everything is heated, about 10 minutes

In a glass casserole dish place a thin layer of pasta sauce and 1/2 of the mushrooms

Spoon the tofu mixture into the shells

Place shells evenly over pasta sauce in the casserole dish

Pour the remainder of the pasta sauce on top of the shells and add the rest of the mushrooms and parsley

Bake, covered with foil, for 30 minutes

Enjoy!!

Seared Ahi Tuna on Soba Noodle Salad

What you’ll need:
1/2 lb of ahi tuna
1 package of soba noodles
Miso dressing (see my miso dressing post for a great recipe)
3 vine ripened tomatoes
Alfalfa sprouts
1 TBLS extra virgin olive oil
Sea Salt
Black pepper
Cayenne pepper

What you do:
Bring a large pot of water to a boil
Place soba noodles in boiling water
Reduce heat slightly and boil noodles for 5 minutes
Drain noodles
Run cold water over noodles
Place chilled noodles in a bowl
Add miso dressing to noodles
Cover with saran wrap and place in fridge while preparing tuna

Season tuna on both sides with sea salt, black pepper and cayenne pepper

Heat 1 TBLS of olive oil in a skillet on med-high heat
Sear tuna until cooked, about 1 1/2 minutes on each side for rare

Remove noodles from fridge
Add tomatoes and sprouts
Mix together well
Place in bowl
Add tuna on top

Enjoy!!
Add additional sprouts if wanted

Vegan Club Sandwich with Kale Chips

What you’ll need:
1 bunch of kale
Season salt
Sea Salt
Black pepper
Red pepper flakes (optional)

Wheat bread
Tempeh
2 TBLS olive oil
1 TBLS balsamic vinegar
Tofurkey (I use peppered)
1 vine ripened tomato
1 avocado
Alfalfa sprouts
Pickles
Dressings: mustard, vegenaise, ect.

What you do:
Preheat oven to 350 degrees
Prepare a baking sheet with aluminum foil
Clean and cut kale into bit size pieces removing any veins
Place the cleaned, cut kale on the baking sheet
Drizzle olive oil over kale (I use a spray olive oil to coat the kale more evenly)
Sprinkle the season salt, sea salt, pepper and red pepper flakes on kale
Bake for 10-15 minutes until crispy

In a large frying pan heat 1 TBLS of olive oil and 1 TBLS of balsamic vinegar on medium heat
Place tempeh in pan and cook for about 5 minutes on each side until golden brown

Spread mustard, veganaise (whatever dressings you prefer) onto the bread
Add: tomatoes, avocado, sprouts, pickles, tempeh and tofurkey
Sprinkle with salt and pepper

Enjoy!

Greek salad with roasted chickpeas

What you’ll need:
1 head of romaine lettuce
1/2 red onion cut into thin slices
large green olives
1 large avocado cubed
1 cucumber chopped
1 can chickpeas, drained and rinsed
Olive oil
Sea salt

What to do:
Preheat oven to 425 degrees
Line a baking sheet and spread the chickpeas out evenly (for added flavor you can soak the chick peas in white vinegar for an hour before you lay them on the baking sheet)
Lightly coat the chickpeas with olive oil
Sprinkle sea salt on the chickpeas
Bake for 40 minutes until golden brown
Set aside

Wash and tear romaine lettuce into small pieces
Place in a large mixing bowl
Add olives, cucumbers, onions, avocado and chickpeas
Add your favorite greek or balsamic vinaigrette dressing
(The recipe for the dressing I use is below)
Mix thoroughly and enjoy!

If you are wanting to add more protein to this meal grilled or baked salmon would be a great addition on top of this salad.

Balsamic Vinaigrette:
1/4 cup balsamic vinegar
1/2 cup red wine vinegar
3/4 cup olive oil
Juice from 1/2 of a lemon
1 tsp sea salt
1 black pepper
Place all ingredients in jar with a screw top lid and shake until combined.

Spicy sweet potato burritos

What you’ll need:
Large tortillas ( I prefer wheat)
1 can of black beans drained
2 red potatoes chopped into small pieces (i prefer to leave the skin on but can be peeled)
1 large sweet potato peeled and chopped into small pieces
1 TBSL extra virgin olive oil
1 medium red onion chopped finely
1 jalapeno pepper, remove seeds and chop finely
10 cherry tomatoes quartered or 1 vine ripened tomato chopped
1 lime
1 tsp chili powder
1/4 tsp Cayenne pepper(you can adjust this depending on the spice level you prefer)
1 tsp red pepper flakes
Sea salt (to taste)
Ground black pepper (to taste)
1 avocado (optional)

What to do:
Fill a medium sized pot with water and bring to a boil. Add chopped potatoes and reduce heat to medium, let cook for about 15 minutes.

White the potatoes are boiling warm a large skillet/wok on medium heat with the TBLS of olive oil. Add the chopped red onion and cook for 5 minutes. When the potatoes are soft drain and slightly mash then add them to the onions in the large skillet. Saute for about 10 minutes.

Now add the black beans, jalapeno, tomatoes, chili powder, cayenne pepper, red pepper flakes and the juice from the lime. Season with sea salt and ground black pepper to taste. Heat for a few minutes.

Spoon mixture onto a tortilla and top with avocado. Wrap and enjoy!

Vegan Tacos on Romaine

What you’ll need:
1 1/2 Cups walnuts (unsalted)
1 /12 Tsp Chili Powder
3/4 Tsp Coriander
2 TBLS Soy Sauce
1 1/2 Cups Cashews
1/2 Cups Water
1/2 Tsp Salt
1 TBLS Lemon Juice
Romaine Lettuce
1 Avocado
1 Tomato
1/2 Red Onion

What you do:
For “Taco Meat” in a food processor combine:
Walnuts
Chili Powder
Coriander
Soy Sauce

For “Sour Cream” combine in blender until creamy:
Cashews
Water (if too thick add an additional 1/4 cup)
Salt
Lemon Juice

Spread the “Taco Meat” onto romaine lettuce
Top with Sour Cream
Add: Onion, Avocado(I squeeze any left over lemon on the avocado), Tomato and Salt to taste

I learned this recipe at a cooking class at Beehive Essentials in Spanish Fork Utah(www.healthyeatersclub.wordpress.com) and have loved it. I made a few small changes in seasonings so feel free to use your favorite spice in place of the chili powder or coriander. I make this recipe almost every week, it’s a staple in our home now. Enjoy!!

Salmon with Pineapple Salsa

What you’ll need:
2 half pound fillets of salmon
Olive Oil
Salt
Pepper
Chilli Pepper Seasoning
Lemon
Yellow Squash X1
Pineapple Salsa(Recipe Below)

What you do:
Preheat oven to 350 degrees F
Place the salmon fillets on tinfoil (one per piece of salmon)
Pour olive oil on each fillet so it is covered
Sprinkle salt and pepper on each fillet (both sides)
Wrap and seal tin foil around salmon
Place tinfoil packages on a cookie sheet
Place cookie sheet in oven
Cook at 350 degrees F for 40 minutes or until cooked

While Salmon is baking get a large frying pan
Place 1 TBLS of olive in pan and heat on Med-High heat
Cut yellow squash into thin pieces
Place yellow squash in the olive oil
Season with salt, pepper and chilli powder
Once squash starts to turn translucent remove it from heat.

Place squash on plate
Remove salmon from oven once it’s cooked
Place Salmon on the squash
Squeeze lemon on top of salmon and squash
Season with salt to taste
Place pineapple salsa on top of salmon

To make pineapple salsa you can replace the tomatoes in your favorite salsa recipe with pineapple or see below an easy pineapple salsa I use.

Pineapple Salsa:
1 can pineapple
1 red onion
1 Red pepper
1 jalepeno pepper
1/4 bunch cilantro
1 lime
1 TSP salt
Chop finely and mix together or place all ingredients in a food processor until chopped finely.

Enjoy!

Pan Seared Scallops on Mixed Greens

What you’ll need:

10-12 large scallops
Field Greens
Cherry Tomatoes
Small bunch of radish
Red Wine Vinegar
Balsamic Vinegar
Olive Oil
Lemon
Sea Salt
Pepper

What to do:
Clean and chop mushrooms, cherry tomatoes, radish and combine with field greens. Add 1/4 cup red wine vinegar, 1/8 cup balsamic and 2 TBLS of olive oil. Combine and mix throroughly. Set aside

Heat 1 TBLS of olive oil on high heat. Clean scallops and squeeze half of the lemon in clean scallops then sprinkle with salt and pepper. Using tongs, place scallops evenly around the heated pan and sear for 2 minutes on each side. Be careful not to over-cook and serve immediately on the mixed greens.