Meatless Taco

Skipping meat today? This meatless taco recipe is delicious!!!





Ingredients:


1 tbsp coconut oil
2 garlic cloves
½ small onion, chopped
1 jalapeno, chopped (optional)
¼ tsp celtic sea salt
¼ tsp cumin
¼ tsp black pepper
¼- ½ head of red cabbage
1-2 tomatoes seeded and diced
⅓ cup chopped fresh cilantro
4-6 romaine leaves
1 avocado, pitted and sliced
1 lime cut into slices
½ cup feta,  (or cheese of your choice, crumbled)
1tbsp of organic sour cream (I use pasture-fed, Sour Cream Organic Valley)
1 tbsp of salsa (optional)

Instructions:


1. In a large skillet, sauté coconut oil, garlic, jalapeños and onions for 2-3 mins on medium heat.


2. Add salt, cumin, black pepper and cabbage and cook for 2-3 mins. 


3. Add tomatoes and slightly cook, remove from heat and stir in cilantro. 


4. Assemble tacos by filling mixture on the romaine leaves, top with slice avocado, feta cheese or cheese of your choice, salsa, sour cream and a squeeze of lime. 

Spaghetti Squash

 3 reasons why I substitute flour noodles with Spagueti Squash

1. Spaghetti squash helps me to restrict my caloric intake. It helps fill up my plate without adding lots of calories. Each cup of the cooked squash contains only 42 calories. Substituting a cup of squash in place of pasta saves me 179 calories.
2. Consuming spaghetti squash also boosts my intake of important vitamins and minerals. One cup of squash contains 170 international units of vitamin A. The squash also contains several B vitamins, as well as vitamins C, E and K. In addition, spaghetti squash provides a source of the essential minerals calcium, zinc, copper, manganese and selenium. According to Journal of Environmental Science and Health, report that the flavonoids (molecules) found in plant foodsworks with vitamins and minerals (as spaghetti squash) play a role in protecting the body from cancer.
3. Spaghetti Squash is one of my favorite vegetable because it has a good taste to it and it’s easy to incorporate into my diet. I like to eat spaghetti squash noodles with alfredo sauce, spaghetti sauce, stuff it with vegetables and make lo mein with it.

Here is the easy way to prepare Spaghetti Squash noodles:

1. Preheat oven to 350 degrees.
2. Cut squash in half lengthwise.
3. Scoop out seeds; discard.
4. Pour 2 cups of water in a baking bowl and place the spaghetti squash in it with the cut side down, bake 35-40 minutes in the preheated oven.
5.  Remove squash from oven and set aside to cool enough to be easily handled. Use a fork to scoop and separate squash strands; add any other ingredients or sauce you like.

Healthy Frozen Mint Chocolate Chips, made with Spinach and Avocado!

Ingredients:
-2/3 cup almond milk or milk of your choice
-A hand full of organic spinach
-A slice of avocado
-1/2 teaspoon peppermint extract organic
-1 teaspoon vanilla
-2 cup ice
-1-2 tablespoons 100 % maple syrup
-1/4 chocolate chips ( I use EnjoyLife mini chips )
-Optional- 1 scoop of protein supplements

*Put all ingredients in a blender except the chocolate chips, blend until everything is mixed. Serve and add the chocolate chips. Enjoy!

🔹Creamy Scallop and Mushroom Sauce with Quinoa Penne Pasta!
August is our anniversary month and every week of this month my husband and I will have a date in our kitchen. Together, we will plan and prepare our romantic dinners.
We had our second date this past weekend. We decided to make scallops in a rich and creamy sauce over healthy quinoa pasta accompanied with a little Pinot Grigio and John Legend music. Wrapped Scallops was one of the first meals that my husband cooked for me. That is why we wanted to incorporate them into this romantic date. We had so much fun preparing and eating this perfectly delicious dinner that now we would like to share it with you. You are going to love this recipe!

Ingredients:
1 tablespoon coconut oil
1 1/2 teaspoon garlic, minced
1 cup unsweetened almond milk,
2 tablespoons organic cream cheese
2 tablespoons spelt flour
½ dried thyme
½ teaspoon dried oregano
¼ red pepper, crushed
Sea salt to taste
2 cups mushrooms, chopped
½ red pepper, chopped
½ pound wild caught scallops (you can substitute for wild caught shrimp)
1- 8oz box quinoa penne pasta (I use Ancient Harvest gluten free quinoa penne pasta)

Preparation:
1. In a large skillet, sauté coconut oil and garlic for 1 min.
2. Add almond milk, cream cheese, spelt flour, thyme, oregano, crushed red pepper and sea salt. Stir occasionally, cover and let simmer for 2min.
3. Add into the skillet mushrooms, red pepper and scallops and cook over medium for 8-10 min. Taste and add more salt if necessary.
4. Cook ¾ of the of penne pasta following the box directions.
5. Serve the scallop sauce over the pasta. Enjoy!

My breakfast today was delicious, easy and nutritious.

Organic, Almond butter, Flaxseed and Fruit over Sprouted Raisin English Muffins:

Raisins- are good for treating anemia, fever, constipation, diabetes, preventing cancer, helping in the formation of bones, the absorption of calcium and more.

Almond Butter – from this I’m getting some of the antioxidants, magnesium, and protein that my body will need during the day. Have I told you that almonds are among the world’s best sources of vitamin E? Vitamin E is very good for preventing cancer and Alzheimers.

Bananas- with this delicious fruit I’m getting potassium, fiber, iron, vitamins C, B6 and A.

Strawberries- from these I’m getting more magnesium, potassium, vitamins C and antioxidants. Also, strawberries are good for the heart and they help lower blood pressure and cholesterol. Because of the antioxidants that they contain they will help my body in protecting it from cancer and other sickness too.

Flaxseed is thought to prevent the growth of cancerous cells because its omega-3 fatty acids disrupt malignant cells from clinging to other body cells. In addition, the lignans in flaxseed have antiangiogenic properties - they stop tumors from forming new blood vessels.

You should try this nutritious breakfast, it’s sooo good. You and your body will love it!

Vitamin Water!

By http://juicing-for-health.com/make-your-own-vitamin-water.h…

1. Cut fruits of choice
2. Tear some mint or basil leaves, or rosemary
3. A pinch of natural sea salt for its minerals (optional)
4. Put all the above into mason jar
5. Use the food pusher from your juicer to crush the fruits gently to release the vitamins/enzymes into the water
6. Add pure drinking water
7. Close lid tight and refrigerate overnight
8. Drink within 48 hours

SALSA MARINARA, homemade and fresh. No preservatives, additives or hydrogenated oils. This sauce is super healthy and tastes good too! We use it to make spaghetti, pizza and also as a dip for garlic and cheese bread.

By preparing your own sauces you can make sure that you and your family eats healthy meals. Discarding the bad ingredients and replacing them with fresh produce and using the most nutritious ones.

Here's my recipe for marinara sauce, I hope you enjoy it.

Ingredients:
-2 tablespoons coconut oil
-3-4 teaspoons garlic, crushed
-1 teaspoon oregano
-1 teaspoon thyme
-1 teaspoon basil
-1 teaspoon sea salt
-1 teaspoon Italian seasoning
-1 teaspoon parsley
-1/2 teaspoon pepper
-3-4 Boxes of tomato sauces Pomi or 5-6 15oz cans of organic tomatoes sauce
-2 tablespoon coconut sugar
-1 cup vegetable broth
- A hand full of spinach
- 6-8 mushrooms
- 1/2 onion

Directions:
1. In a saucepan put 2 tablespoons coconut oil with garlic, oregano, thyme, basil, salt, Italian seasoning, pepper and parsley on medium-low heat for 2-3 minutes.
2. Add into the pan the tomato sauce of your choice: Pomi sauce or tomato sauces in cans. I prefer to make it as much as possible with the Pomi sauce to avoid BPA from the cans
3. Add sugar and vegetable broth. Move, cover and let simmer for 50 minutes over low heat.
4. Then using a blender, mix the spinach, mushroom and onion. You can add some of the tomato sauce to the blender to help mix the vegetables. Put this mixture into the pan, cover and simmer for another 20 minutes over low heat.
5. Remove from heat set aside to cool. I like to divide the sauce into small bags and freeze them.

* Blending the ingredients at the end is optional. If you like your sauces "chunky style” where you can feel the veggies, you could add them into the pan with the seasoning.

I like to blend my vegetables for 2 reasons:
1. to make the sauce "kid friendly". My children do not like to feel the veggies in the sauce; they prefer it completely settled/smooth.
2. Also, I prefer to add the vegetables at the end and not cook them for a long time, to avoid losing their nutritional value.