In a small container with a lid (such as a jar), combine all ingredients. Shake well to combine.
Refrigerate and use as needed. Shake well before each use.
Recipe Tag: Health meets Food
Garlic Infused Oil (FODMAP)
Heat oil in a small pot on medium high heat until the oil is warm but not hot (you want to avoid burning the oil, if it is smoking, it is too hot).
Add garlic to oil and infuse on low heat for about 25 minutes.
Remove from heat and let sit uncovered for at least two hours or overnight.
Strain garlic oil into a clear glass jar using a fine mesh strainer or cheesecloth. Make sure to remove all garlic pieces from the oil.
Seal jar and store in the refridgerator.
Cinnamon Raisin Instant Oatmeal
In a food processor pulse half of the oats until ountil most of the oats are chopped to roughly half their original size.
Combine pulsed oats with remaining oats, brown sugar, raisins and cinnamon. Mix well until evenly combined.
If preparing individual servings, place 1/2 cup of oatmeal base into 16 ounce mason jars or snack-size plastic zip-top bags.
If preparing one large batch, combine oatmeal base and store in an air-tight container.
To serve: In a small bowl or in a 16 ounce mason jar, combine 1/2 cup oat mixture with 1 cup of milk or water.
Microwave on HIGH for 1-2 minutes, stirring halfway through to prevent from bubbling over.
Chocolate Avocado Pudding
Melt the dark chocolate chips in a microwave or over a double boiler.
Heat bananas and avocado in microwave briefly (about 15 seconds).
Combine remaining ingredients in a food processor, add melted chocolate.
Blend until smooth and creamy.
Refrigerate until ready to serve.
Chicken and Veggie Lettuce Cups
Preheat oven to 375°F (190°C).
In a small bowl, mix together the salt, oregano, tumeric, paprika, cumin and garlic powder.
On one baking sheet, lay out the chicken thigh strips.
Add 1 tablespoon of the oil and toss the chicken strips until well coated.
Add half of the seasoning mixture to the pan and toss the chicken strips until well coated.
Squeeze the lemon over the chicken, leaving the wedges on the tray to bake with the chicken.
Place the chicken in the oven and bake until an internal temperature of 165°F is reached, about 10 minutes.
Squeeze any remaining lemon juice over the chicken after baking.
On another baking sheet, arrange the vegetables in an even layer.
Add 1 tablespoon of the oil and toss the vegetables until well coated.
Add the other half of the seasoning mixture to the pan and toss the chicken strips until well coated.
Place the vegetables in the oven and bake until fork tender, about 10 to 15 minutes.
Once the vegetables and chicken have cooled, combine the two in a bowl.
Cut the romaine lettuce in half to create lettuce cups that are about 5 inches long.
To assemble the lettuce cups, place 1/3 cup of the chicken and vegetable mixture into each lettuce cup.
Optional: top with Avocado Lime Dressing or Avocado Crema (see separate recipes).
Lemon Vinaigrette (HmF)
In a small container with a lid (such as a jar), combine all ingredients for the dressing.
Shake well to combine.
Chill well before serving.
Lentils with Mushrooms and Poached Eggs
Fill a medium pot with water and place over medium-high heat.
Rinse the lentils and drain thoroughly, then add to the water once it is boiling.
Boil until lentils are tender, about 15-20 minutes. Strain and place in a large bowl. Cover to keep warm.
Heat olive oil over medium heat in a medium sauté pan.
Add the onion, celery, and carrot and cook about 5 to 7 minutes until the vegetables are soft and brown. Stir frequently.
Add the mushrooms, thyme, salt, and soy sauce and cook about 3 to 5 minutes until the mushrooms soften and slightly brown. Stir frequently.
Turn heat off and stir spinach into the vegetables until just wilted but still bright green.
Add the vegetable/spinach mixture and red wine vinegar to the warm lentils.
Fold together and cover to keep warm.
While vegetables are cooking, fill a small pot 3/4 full with water and add the white vinegar. Bring the water to a simmer, then drop the temperature to just below a simmer for poaching (160-180°F).
Crack the eggs into a small measuring cup or ramekin.
Ease the egg into the water using the measuring cup to carefully lower the egg into the pot and tip it out into the water.
Allow it to cook until the whites set, but the yolk is still soft, about 3-4 minutes. Don’t over crowd the pot – make in batches if needed.
Remove each egg gently with a slotted spoon and place on a plate layered with a paper towel to drain.
Divide the lentils into 5 dishes.
Place the cooked eggs gently back into the water to reheat for 15 seconds, if needed.
Remove with a slotted spoon again, drain water and top one egg per dish.
Sprinkle with parsley and fresh cracked pepper and serve immediately.
Lemon Yogurt Dressing
Place ingredients in a blender and blend until smooth.
Spicy Chickpeas with Quinoa
Use mesh strainer and rinse the quinoa under cold water until the water runs clear.
Set aside.
Heat olive oil in a large skillet over medium high heat.
Once the oil is hot, add the onions and garlic.
Cook for about 3 minutes. Stir frequently.
When the onions are soft, add the stock, diced tomatoes, tomato paste, cumin, red pepper flakes, salt and pepper.
Stir to combine and bring to a simmer.
Once simmering, add the quinoa and chickpeas.
Stir to combine, reduce to a simmer, and cover.
Cook the quinoa until the liquid is absorbed and grains begin to visually “sprout,” about 15 to 20 minutes.
Slice green onions thinly and and dice the avocado.
Once the quinoa is cooked, stir in the lemon juice.
Top with green onion and avocado and serve. (Also great chilled!)
Assorted Grilled Vegetables
Preheat grill to medium-high heat.
Cut the zucchini and yellow squash into 1/4 inch thick rounds. Cut the tomatoes into quarters. Place all of the vegetables in a large bowl.
Add the oil, salt, and pepper to the vegetables and toss until evenly coated.
Place the vegetables on the grill and grill them until tender, about 4-5 minutes per side. Remove the vegetables from the grill and serve.