Chickpea Caprese Salad

1 can chickpeas, drained and rinsed
1 pint grape tomatoes, halved
1 200g tub pearl bocconcini balls
1/4 cup minced red onion
1/4 cup chopped fresh basil leaves
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp lemon juice
1/2 tsp salt
fresh black pepper to taste

Combine all ingredients in a bowl, and enjoy!

Black Bean Salad

1 can black beans, drained and rinsed
1 cup tomato, chopped
1/3 cup finely chopped red onion
¼ cup corn
1 avocado, diced
2 tbsp. finely chopped cilantro
1 clove garlic, minced
1 tbsp. olive oil
Juice of half a lime
Salt to taste

Combine all ingredients in a bowl. Mix well and enjoy!

Pad Thai

Sauce
1/4 cup light soy sauce
1 tbsp maple syrup
2 tbsp rice vinegar
2 tbsp chili-garlic sauce

Noodle mixture
1 tbsp sesame oil
1 package firm tofu
2 cup sliced mushrooms (I used 2 portabella caps)
1 cup carrots, thinly sliced
30 snow peas, ends trimmed
4 garlic cloves, minced
1 tbsp grated ginger
1 can light coconut milk
2 cups bean sprouts
½ cup fresh coriander
2 green onions, sliced
1/3 cup raw cashews
8 ounces brown rice noodles
1 lime cut into wedges

Combine all ingredients for sauce in a bowl. Set aside.

Prepare noodles according to package.

Heat sesame oil in a large pan or wok. Add tofu and cook until slightly browned. Add garlic and ginger, sauté for another minute or so. Add mushrooms, carrots, green onion and snow peas. Continue to cook for a couple minutes.

Add sauce, cook for 1 minute more. Add in coconut milk, cook 2 more minutes. Stir in bean sprouts, coriander, cashews and noodles. Mix well, and top with lime wedges.

Broccoli Soup

3 cups broccoli, cut into bite sized pieces
1 onion chopped into small pieces
1 small russet potato, peeled and diced very small
1 litre vegetable stock
1/2 cup red lentils
2 cups skim milk
Salt and Pepper
Shredded cheddar cheese to top soup

Bring stock to a boil. Add broccoli, onion, potato and lentils. Cook until all vegetables are tender. Once cooked, add milk, and salt and pepper to taste. Top with cheddar cheese when serving.

Miso Soup

Taken and modified out of Food to Live By

2 litres vegetable stock
1 tablespoon sesame oil
2 garlic cloves, minced
1 tablespoon grated and peeled ginger
2 carrots, thinly sliced
2 celery stalks, thinly sliced
3 tbsp miso paste
3 tbsp hoisin sauce
1/2 cup sliced green onions
1 cup edamame beans
2 dime sized servings of dried soba noodles
Light soy sauce to taste (about 4 tbsp)

Add all ingredients to a pot. Bring to a boil, and simmer until vegetables and noodles are cooked.

Roasted Almonds

4 cups raw almonds
4 tbsp. light soy sauce
2 tsp. garlic powder

Preheat oven to 425 degrees.

Place almonds on a baking sheet in a single layer.

Cook for 10-12 minutes, or until you can smell the almonds.

Remove from oven, and place in a medium bowl. Add soy sauce and garlic powder. Mix well. Let almonds dry and cool before eating, mixing occasionally so that they don't all clump together.

Vegetable Lasagna

9 whole wheat lasagna noodles
1 roasted red pepper, jarred is fine
1 roasted green pepper, jarred is fine - if you can find it
1 zucchini, diced
1 large onion, diced
2 portabella mushrooms, diced
2 cloves garlic
1 tsp oregano
1 tsp basil
1 tsp crushed chilies
6 large tomatoes, diced
2 cans tomato paste
Salt to taste
2 cups spinach
2 cups fresh mozzarella cheese, grated
1 500g tun ricotta cheese (optional, but I highly recommend it)

Cook lasagna noodles according to package.

In a pan, sauté zuccini, onions, mushrooms and garlic until tender. Add tomatoes, tomato paste, chilies, roasted peppers and herbs. Continue to cook for a couple of minutes. If sauce is too thick, add a small amount of water. Add salt and pepper to taste.

Layer in a greased oven-safe casserole dish with sauce first, then noodles, followed by spinach and cheese.

Pre-heat oven to 425 degrees. Cover lasagna with foil and cook for 35 to 40 minutes. Then broil for a few minutes until cheese is golden brown. Remove from oven, and let sit for about 5 minutes. Cut and serve.

You can also do a layer of ricotta for something different.

Fried Rice

This one is actually my husband's recipe

2 cups cooked brown rice (better if pre-cooked and chilled)
2 tbsp. olive oil
4 green onions, finely sliced
¾ cup frozen peas
½ cup frozen corn
2 whole eggs
Soy sauce to taste (approx. 4 tbsp)

Heat oil in wok on high heat

Add eggs and scramble.

Add rice. Toss to combine with eggs.

Add remaining ingredients, including soy sauce. Toss and cook for an additional 3-5 minutes. Serve and enjoy!

Vegetable Chowder

¼ cup butter
¼ cup whole grain flour
2 cups of milk
1 potato, peeled and diced
1 onion, diced
2 carrots, diced
2 celery stalks, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 cup broccoli florets, cut very small
½ cup frozen green beans
½ cup peas
½ cup corn
2 cups vegetable or chicken stock
1 tsp. dried thyme
Salt and pepper to taste

Combine butter and flour in a pot to make a paste. Add milk.

Add vegetables, stock, and herbs. Add more stock if needed.

Simmer until vegetables are tender.

Caesar Salad

Dressing
1 egg yoke
¼ cup of olive oil
2 garlic cloves, minced
2 tbsp. red wine vinegar
½ tsp. anchovy paste
1 tsp. Dijon mustard
salt and pepper to taste

Salad
1 head Romaine lettuce
1 cup whole grain croutons
½ cup Parmesan cheese


Whisk all ingredients together for dressing.

Cut up Romaine lettuce into bite sized pieces, top with croutons and Parmesan cheese. Add dressing and enjoy!

Carrot and Beet Salad

2 cups cooked beets, peeled (canned works fine), julienne
2 cups carrots, julienne
¼ cup red wine vinegar

Combine all ingredients in a bowl. Serve.

Asparagus and Tomato Salad

1 pound asparagus
1 pint cherry tomatoes
½ cup feta cheese
½ cup toasted pine nuts.
2 tbsp balsamic vinegar
2 tbsp olive oil

Trim asparagus ends. Chop into one inch sections. Boil in salted water for approximately 6 minutes.

Combine oil and vinegar together in a bowl.

Place cooked asparagus, tomatoes, pine nuts and feta cheese in bowl. Pour dressing on top. Chill for a couple of hours before serving.

Arugala Salad

Dressing
3 tbsp lemon juice
3 tbsp olive oil
1 tbsp maple syrup
salt and pepper to taste

Salad
4 cups arugula
¼ cup Parmesan Cheese slivers
1 sliced pear
¼ cup of crushed walnuts

Combine all ingredients for dressing. Mix until smooth.

Combine all ingredients for salad. Top with dressing.

Maple Muffins

1/3 cup melted butter
1/3 cup organic sugar cane
1/2 tsp salt
1 1/4 cup whole spelt flour
2 tsp baking powder
3/4 cup oats
1/2 cup skim milk
1/2 cup maple syrup

Preheat oven to 350.

Cream together butter and sugar. Add salt.

Combine flour and baking powder in another bowl. Add to butter and sugar. Stir in oats, milk and maple syrup.

Bake for 18 minutes.

Peanut Butter Cookies

2/3 cup all natural peanut butter
1/3 cup butter
3/4 cup organic sugar cane
2 egg whites
1 tsp vanilla
1 1/2 cups spelt flour
1 tsp baking soda
1/4 tsp salt

In a bowl, cream together peanut butter, butter, sugar and egg whites until smooth. Add vanilla.

In another bowl, combine flour, baking soda and salt. Stir into peanut butter mixture.

Shape into 1 inch balls and place on greased sheet. Flatten with a fork.

Bake at 350 for 10 minutes.