fruit and nut snack balls

10 minutes plus time to chill

4 handfuls dried fruit ( I used 3 handfuls of apricots, 1 handful of cranberries)
2 handfuls of nuts (I used almonds)
1 cup desiccated coconut (I used coconut chips and ran them through the food processor)
a pinch of salt
water

combine dried fruit, nuts, 1/3 cup of the coconut and salt in a food processor until chopped well. Add a tablespoon of water at a time until the mixture forms a moist but rough dough and consistency that you like. i like mine a little chunky.

i use my measuring tablespoon to portion with a spoon to form into a ball but you can do it however you see fit. roll them in coconut and place in a single layer on a cookie sheet. freeze until solid and then transfer to a freezer safe container.

these really remind me of larabars which are pretty expensive. i think i will play with the combinations of nuts and fruits to try and replicate some of the larabar flavor combinations.

blackened fish tacos

30 minutes

1/4 cup sour cream
2 tablespoons chopped fresh cilantro
2 tablespoons fresh squeezed lime juice
1 jalapeño, seeded and quartered
2/3 cup onion
1/2 cup slaw mix or shredded cabbage
1 1/2 teaspoon paprika
1 1/2 teaspoon brown sugar
1 teaspoon oregano
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon crushed or ground red pepper
2 6 ounce tilapia fillets
1 tablespoon olive oil
6 corn tortillas
1 avocado sliced
cilantro for garnish
lime wedge for garnish
tapatio or other mexican hot sauce for garnish

heat tortillas in oven wrapped in foil or as directed on packaging. combine sour cream through jalapeño in a food processor and process until smooth. mix with onions and slaw mix. set aside. combine paprika through red pepper in small bowl. heat oil in skillet over medium high. season both sides of tilapia with mixture. when skillet is hot, add tilapia and brown each side for 3 minutes on each side. remove from heat. divide fish evenly between tortillas. distribute slaw and onion mixture evenly. top with avocado, cilantro and tapatio if desired. garnish with a lime wedge per taco.

serves 2-3

tangy arugula salad

10 minutes

salad

6 cups arugula, washed and stems removed

1/3 cup red onion, sliced thin

1 green bell pepper, seeded and sliced thin

1/2 cucumber, sliced thin and salt and peppered 

1/2 cup shaved or grated parmesan (optional)

dressing

lemon zest of one lemon

juice of 1 lemon

3 tablespoons olive oil

1 tablespoon honey mustard

salt and pepper to taste

combine all ingredients for dressing in small mason jar or tupperware. seal and shake. add half to arugula and toss to coat. continue to add dressing until salad is dressed to your preference. there is nothing worse than a soggy salad imo. top with remaining veggies and serve.

if you want to make a meal out of this and you are a carnivore you can top it with sliced steak. super yummy.

spicy bean dip

5 minutes + time to chill

1 15 ounce can of refried beans (black or pinto)
2 tablespoons pickled jalapeño juice
1/4 cup of pickled jalapeño slices (you might start with less and add to taste)
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper

combine all ingredients in food processor and mix until creamy. chill and serve.

kabocha squash tempeh bake

45 minutes

1 onion, peeled and chopped
1 medium kabocha squash, pulp removed and cut into 1inch chunks (no need to peel this variety!)
1 8 ounce package of tempeh, cut into 1 inch chunks
1/4 cup pine nuts (optional)
1/2 teaspoon sea salt
1/4 teaspoon pepper
2 teaspoons dried thyme
2 tablespoons olive oil
sri racha (optional)
sweet chili sauce (optional)

brown rice, cooked

preheat oven to 450. place all ingredients in a large bowl and toss to coat with olive oil. pour mixture in 9 x 13 casserole. i use a smaller one to fit in the toaster oven. reduce oven to 375. cover loosely with foil and bake for 30 minutes or until squash is tender.

we serve over rice and add a little sri racha and sweet chili sauce to spice it up. totally not necessary but we are condiment junkies so we have to embellish.

easy crustless spinach quiche

50 minutes

10 ounce bag/block of frozen spinach, thawed and water squeezed out
1 tablespoon olive oil
1 medium onion, diced
12 ounce block of muenster cheese, grated
5 eggs

preheat oven to 350. heat skillet over medium high, add oil and sauté onion for about 5 minutes. add spinach and stir until water evaporates. set aside to cool. grease 9 inch pie plate. whisk eggs. (i use a 4 cup measuring cup so that i can easily pour mixture into pie plate.) add cheese to eggs. mix in cooled spinach mixture and season with salt and pepper. pour mixture in to pie plate, spreading evenly. bake for 40-45 minutes or until top begins to brown.

fresh cucumber tomato salad

1 hour, 10 minutes

1 large tomato, sliced thin and cut in to quarters
1 large cucumber, sliced thin
1/2 large walla walla onion, sliced thin
1/4 cup fresh basil, sliced very thin
1 large haas avocado (optional)
1 tablespoon balsamic vinegar
garlic salt, to taste
pepper, to taste
coarse sea salt, to taste (optional)

combine all veggies (and fruit) in a tupperware container and mix well with hands or by shaking. add balsamic, basil, garlic, sea salt and pepper. close container and shake. if the flavor isn't enough for you, try adding a tiny bit more salt to bring out the natural flavors.

veggie (or not) kabobs

1 hour, 30 minutes

1 block firm tofu, pressed REALLY well (or 1.5 lbs free range organic chicken, if you please), cubed in to 3/4 inch pieces
1 large green bell pepper, cut in to 1 inch pieces
1 pint heirloom cherry tomatoes, washed and patted dry
1 8oz package crimini mushrooms, wiped clean with damp paper towel
1/2 large sweet walla walla onion, cut in to 1 inch pieces
1 medium pineapple, cut in to 1 inch pieces
4 oz pineapple juice
1/2 cup tamari or soy sauce
1/4 vegetable or canola oil (optional)
1 tablespoon brown sugar
1 teaspoon dry mustard
1 teaspoon garlic powder
2 teaspoons ground ginger
1/4 teaspoon fresh ground pepper

served with hot jasmine rice...quick and easy

combine pineapple juice through fresh ground pepper. bring to a boil. reduce heat and simmer for 5 minutes. remove from heat. add tofu (or chicken to sauce), cover and refrigerate for an hour or as long as you have. while the tofu is marinating, cut up all the fruit and veggies. prepare rice. remove tofu from refrigerator and skewer all of the yummy goodness, alternating veggies, fruit and protein to your hearts desire. throw on the preheated, well oiled, grill for about 20 minutes, turning occasionally. baste every few minutes for maximum flavor.

serve over rice. adding sri racha or sweet chili sauce makes it even better!

simple peanut butter cookies

2o minutes, total, yea that's right

1 cup natural peanut butter
1 cup granulated sugar
1 large free range organic egg

preheat oven to 350. combine all ingredients in medium bowl. drop on to cookie sheet using tablespoon. with a fork, lightly press down, pulling toward your body, creating lines in one direction, turn the cookie sheet and create perpendicular lines, further pressing the cookie flat. bake for 10-12 minutes. do not brown or over cook!

grilled asparagus

10 minutes

1 lb fresh asparagus
2 tablespoons olive oil
coarse sea salt
fresh ground black pepper

wash asparagus, pat dry. snap ends off. place in tupperware container (with lid) adding olive oil and salt and pepper to taste. gently shake to coat asparagus. toss in grill basket and place on hot grill for about 3-5 minutes. If you would rather cook indoors, place in a pyrex dish or on a baking sheet in a preheated oven at 450 for about 15 minutes. can be served hot, cold or at room temperature.