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1 small spaghetti squash12 oz lean ground beef1 1/2 cups of low sodium canned black beans1 cup chopped kale2 heaping tablespoons Greek yogurt1/4 of a red onion2 teaspoons of minced garlic2 tablespoons yellow mustard1 tablespoon Louisiana hot saucesalt to tasteSeason ground beef with hot sauce, salt to taste, and yellow mustard. In a medium skillet sautee onions and garlic in a little olive oil. Add seasoned beef and cooked through. While this is sauteeing cut spaghetti squash in half lengthwise and scoop out seeds. Place on microwavable dish, cut side up and heat on high in microwave for 7 minutes (time may vary by microwave) or until the flesh of the spaghetti squash can easily be scraped form the "shell" with a fork. Scrape out the flesh of the squash and set aside the flesh and save the "shells". Once the lean beef is cooked through, add the black beans. Cook until the beans are heated through. Remove from heat and add chopped kale to just wilt it. Add the flesh of the squash to the meat and bean mixture. Add in the Greek yogurt and stir to combine all of the ingredients. Fill the squash shells with the mixture.

Almond/Flaxseed Pizza Crust: 1 ½ cups Almond Meal, ½ cup Flaxseed Meal, 2 Free-range Eggs, 3 Tbs Extra Virgin Olive oil (EVOO), ¼ tsp Baking Soda, 1 tsp Garlic Powder, 1 ½ Tbs Fresh Rosemary, chopped (you can replace with any of your favorite herbs). Preheat your oven to 350°. Using a fork, mix all crust ingredients together until it becomes very thick. Using your hands, form the dough into a ball. Lightly grease a pizza pan or a sheet pan with olive oil. Place the ball of dough in the center of your pizza pan and push and pat the dough down into the shape of the pan. You want to make the dough as thin as possible. Bake just the crust in your pre-heated oven for 20 minutes. While your crust is cooking, you can prepare the toppings. Remove crust from oven and evenly spread the tomato sauce (recipe below) over the crust. Add toppings (ingredients below) evenly over the pizza and bake again for an additional 25 minutes. Tip: Lightly olive oil your hands to keep dough from sticking FRESH Tomato Sauce: 2-3 Tbs EVOO or Bacon Fat Drippings, 5-6 Roma tomatoes (I pick the larger ones so that I will have enough; leftovers is better than not enough), small dice with juice & seeds, 1 small can Organic tomato paste, 1 ½ tsp each of Fresh Oregano, thyme, basil (or ground), ½ tsp Garlic Powder, ½ tsp Onion Powder Heat a skillet with EVOO or Bacon Fat on Medium-High heat. Place diced tomatoes in the skillet and cook until simmering, reduce heat to medium-low, add Herbs and cover (lid or tin foil). Let tomatoes break down for 15 minutes, stir occasionally. Using a Food processor (15-30 seconds) or mortar and pestle, puree the tomatoes (I prefer to leave a little tomato chunk). Add tomatoes back to skillet on medium-high heat. Add tomato paste, and stir until incorporated. Toppings: 1 cup Raw Spinach( stems included), 1 cup Raw Squash (zucchini or yellow), sliced and quartered, ½ cup Raw Onions, sliced and quartered, ¼ head Raw Broccoli florets, smaller pieces (or 1 cup frozen), 2 tsp Minced Garlic, 1 breast Chicken Cooked and diced, (or 2 chicken thighs for dark meat). Cook Chicken ahead of making Pizza crust and prepare all vegetable ingredients. Sprinkle toppings over tomato sauce and crust and cook in the oven for an additional 25 minutes. Cut and eat. Yum! WORTH EVERY MINUTE IN THE KITCHEN. SUPER HEALTHY!

Cornea-copia Kale Salad:•1/3 cup fresh orange juice •2 tablespoons balsamic vinegar •1 tablespoon extra-virgin olive oil•1 bunch kale, stalks removed and leaves thinly sliced•1/3 cup dried cranberries•½ cup chopped walnuts•Salt and pepper, to taste 1.Make the citrus dressing by whisking orange juice, balsamic vinegar and olive oil. Add salt and pepper to taste. 2.In large serving bowl, add the kale and the citrus dressing. Massage the kale until the kale starts to soften and wilt, about 2 to 3 minutes.3.Serve with dried cranberries and walnuts.

Grape Tomato Stuffed PeppersMakes 4 servings2 medium-sized red bell peppers1 spring of fresh rosemary1 large clove garlic1 tablespoon extra virgin olive oil1 1/3 cups grape tomatoes2 ounces fresh mozzarella cheese2 tablespoons chopped fresh basil½ teaspoon dried thyme, pinchedKosher saltFreshly ground black pepper2 tablespoons whole-wheat panko crumbs2 tablespoons freshly granted Parmesan cheesePreheat oven to 400˚ F. Halve the peppers and scrape out the core and seeds. Place them in a baking dish and put ¼ of a spring of rosemary in each halve, along with thin slices of the garlic. Sprinkle with the olive oil. Bake 5 minutes on each side in the preheated oven.Meanwhile, mix the tomatoes, mozzarella cheese, basil, thyme, kosher salt and pepper in a bowl. When the peppers are ready, remove the rosemary springs and discard. Chop the garlic and add to the tomato mixture. Fill each pepper half with the tomatoes.Sprinkle the peppers with the panko and the Parmesan cheese.Bake in 400˚F oven for about 10 minutes or until tomatoes begin to soften and cheese becomes light golden brown.

Zesty Orange Quinoa Salad1 pound quinoa1 sweet onion, finely diced1/2 cup flat leaf parsley, chopped1/2 cup mint leaves, chopped1 orange, segments divided and cut into bite sized piecesZest of one orange2 jalapeno chiles, seeded and chopped finely6 tablespoons extra virgin olive oil2 tablespoons freshly squeezed lemon juiceSalt to tasteRinse the quinoa under cold running water until the water runs clear. Place grains in a large pot and add one quart water. Bring to a boil, then lower the heat to a simmer and cover. Cook 20 minutes until the grains are translucent and the water is absorbed. In a large bowl, combine the warm quinoa with the onion, parsley, mint, oranges, orange zest, jalapenos, olive oil and lemon juice. Toss to mix. Salt if needed. Delicious served warm or cold. Serves 6.

Easy Pasta e Fagioli2 tablespoons extra-virgin olive oil3-4 slices pancetta, chopped (can use smoked bacon)2-3 sprigs rosemary, left intact1 sprig thyme with several sprigs on it, left intact2 dried bay leaves1 onion, finely chopped1-2 carrot, finely chopped1 rib celery, finely chopped2-4 cloves garlic, chopped (to your taste)Coarse salt and pepper2 (15 ounce) cans cannellini beans1 cup canned tomato sauce or canned crushed tomatoes2 cups water1 quart chicken stock1 1/2 cups ditalini (small pasta)Grated Parmigiano or RomanoDirectionsHeat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic.Season vegetables with salt and pepper. Add beans, tomato sauce, water, and stock to pot and raise heat to high. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente. Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaf from soup and place pot on table on a trivet. Let soup rest and begin to cool for a few minutes. Ladle soup into bowls and top with lots of grated cheese.Serve with some good crusty bread.

Blueberry Muffin from Asselink (vegan) YOU WILL NEED:Dry ingridients part:2 cups whole wheat flour1 Tbs. baking powder¼ cup baking stick Wet ingridients part: ½ tsp. salt1 tbsp flax seed ground 1/2 cup brown sugar 1 tsp. vanilla extract ½ cup soymilk(or water and apple sauce mixture or any Citrus juice) Berries:2 cups fresh blueberriesHOW to PREPARE Preheat oven to 350F. Line 1/3-cup muffin cups with paper liners, or spray with cooking spray. Add wet ingridients to dry ingridients and mix, add bluberries at the end. Spoon into muffin cups, filling three-quarters full. Bake 35 minutes, or until tops are firm. Cool slightly on rack.

Greek Inspired Lentil & Kale Hand Rolls1/2 cup diced sweet onion1 tablespoon olive oil1 teaspoon dried Greek seasoning 1 cup green lentils, picked over and rinsed2 cups chicken broth1 clove garlic, roughly chopped2 bay leaves1/4 cup oil packed Kalamata olives, drained, pitted and diced8 large leaves fresh kale, rinsed6 oz feta cheese, cubed (or crumbles)4 mini red bell peppers, seeded and sliced in to rings6 pepperonicini Greek peppers, sliced1 small carrot peeled and shredded1/2 cup cucumber slices, cut in to strips2 cups halved grape tomatoes (optional)4 tablespoons prepared Greek salad dressing (optional)In a medium sauce pan, heat olive oil over medium heat. Add onion and Greek seasoning and cook until onions are translucent, about 10 minutes, stirring occasionally. Add lentils, chicken broth, garlic and bay leaves and stir to combine. Bring mixture to boil, reduce heat to low, cover and simmer for 35-40 minutes until lentils are tender and chicken broth is absorbed. Remove bay leaves, stir in diced olives and set aside.Meanwhile, bring a large pot of well salted water to a boil over high heat. Turn off heat and quickly dip kale leaves into the water to set the color and soften the leaves. Pat leaves dry with towels, cut off thickest part of the stem, up to the where the leaf begins, and peel back the most of the remaining center stem (the part that runs through the center of the leaf) so that what remains is soft and edible but leaves the leaf intact. A good part of the stem will peel off in strips, such as when peeling the tough outer layer off of a celery stick. Set leaves aside to cool completely.When ready to assemble hand rolls, spread the kale leaves on a flat surface and top each leaf with 1/4 cup of the lentil mixture and spread lentils down the center of the leaf. Top lentils with an 1/8th oz cubed feta, 1/8th of the bell pepper rings, 1/8th of the pepperoncini, carrots and cucumber slices and roll kale around the filling. Repeat with remaining lentils and kale.Serve immediately with a side of halved grape tomatoes with purchased Greek salad dressing if desired.Enjoy! Makes 4 servings of 2 hand rolls each

Ingredients:chopped carrot - 2 cupschopped potato - 2 cupsfrozen green peas -1 cupchopped onion - 1 cup ginger paste- 1/4 tspgarlic paste -1/4 tspsalt-to tastechili powder - 1 tsp garam masala - to sprinkleturmeric - pinchcoriander powder - 1 tspcumin powder-1/2 tspcilantro - to garnishoil - 2 tspIn a pan heat oil and add chopped onion.After it turns transparent add the ginger and garlic paste.Once the raw flavor goes off add the chopped vegetables.Put desired salt,chili powder,turmeric, garam masala (spice powder made of cinnamon,cloves and cardamom)and mix well.add 1/2 cup of water and cover it with a lid.Open once the vegetables are done goes off and add coriander cumin powderGarnish with cilantro.Serve over bread/rice

This Recipe was sent to BrightFocus by Judith Baron. Fruit and Nut Spinach Salad - Saladbed: 1 bag baby spinach (washed and thoroughly dried), ½ cup shredded carrot, 1 medium tomato (diced), 1 naval orange (peeled and diced), 1 red delicious apple (cored and cut into chunks), ½ cup red grapes (halved), ½ cup goat cheese (cubed), ½ cup walnut halves. Build the salad in the order given. Salad Dressing: 1/3 cup balsamic vinegar, 1/3 cup orange juice (with pulp), 2 to 3 tablespoons honey, ¼ tsp fresh cracked pepper, 2 cups extra-virgin olive oil. In a medium bowl, whisk together balsamic vinegar, orange juice, honey, and pepper. Slowly add olive oil in a thin stream, whisking constantly. Serve dressing on the side. For a superb meal, add some baked salmon that has been chilled!

full recipe on www.athletefood.com Athlete Food Greek Salad serves 2 1 seeded cucumber, chopped 2 handfuls of small tomatoes halved or 1 large, chopped 1 small zucchini or other summer squash, chopped 1 bell pepper, chopped 1/2 cup parsley leaves up to 4 ounces (about the size of a deck of cards) of feta 6-8 kalamata or marinated olives 4-6 anchovies 1/4 cup toasted sunflower seeds 1 head of romaine lettuce, torn into bite sized pieces leaves from 6 raw kale stems, torn into bite size pieces Fill salad bowl with kale, lettuce and parsley leaves. You should have a ratio of about 70% lettuce, 30% kale. Arrange chopped veggies and feta in piles on top of the greens. Scatter with sunflower seeds. Lastly, pour sherry vinaigrette evenly around the bowl. Serve salad untossed. Sherry Vinaigrette Yield: 1/2 cup 1 heaping tablespoon finely chopped shallot 1/2 t sea salt 1 t Dijon mustard 1/4 cup sherry vinegar 1/4 cup good quality olive oil, plus a few optional teaspoons Whisk together the shallot, salt, mustard, and vinegar or shake in a jar with a tight-fitting lid. Let sit 5 to 20 minutes. Add 1/4 cup olive oil and 3-4 grinds black pepper and whisk or shake to combine. Dip a lettuce leaf or vegetable in to taste. If the dressing is too bracing, add more olive oil by the teaspoon. It should taste very acidic, but not make you choke.

Nutty Kale Salad 3-4 cups fresh kale -remove stems & chop 1 cup chopped orange bell pepper 1 cucumber chopped 1 tbsp sesame seeds 2 tbsp sunflower seeds 1/2-3/4 c roasted almonds Juice of 1/2 fresh lemon (1/4 cup) 1/8 cup evoo Chop and mix all veggies. Mix lemon juice and evoo in a small bowl set aside. In a non stick frying pan on med heat toast the sunflower seeds until they start to brown, add the sesame seeds, brown and toss the almonds to heat them up. Toss all ingredients and enjoy the brightness!!!

Cut 1 head of cauliflowerCut 1 head of broccoli1 cup of olives/pimentos1 1/2 cup of mayo or Miracle whipMix well and chill... More mayo/ whip can be added to suit individual tastes.ENJOY!

1 Package Mini Bell Peppers1/2 pound lean ground Chicken3 T. Wheat Germ3 T. Olive Oil1/4 cup Chopped Red GrapesSlice the peppers in half lengthwise and remove the seeds.Mix together the ground chicken and wheat germ.Stuff the peppers with the chicken mixture.Top with the chopped grapes and drizzle with olive oil.Place peppers on a parchment lined baking sheet and bake in 450 oven for 20 minutes.

http://www.sarcasticcooking.com/wp-content/uploads/2013/03/DSC_0041.jpgBourbon and Pecan Crusted SalmonPrep time 8 mins Cook time 20 mins Author: Sarcastic CookingServes: 2Ingredients•¾ Cup Pecan Halves, toasted•½ Teaspoon Low-Sodium Soy Sauce•½ Teaspoon Fish Sauce•1 Tablespoon Agave•2 Ounces Bourbon•¼ Cup Packed, Light Brown Sugar•1 Tablespoon Unsalted Butter, divided•1 Tablespoon Lemon Zest•2, ½ Pound Sockeye Salmon Filet (with the skin on)•Pinch of Salt and PepperInstructions1.Set the broiler to high.2.Add the pecans to a medium skillet and toast over medium heat, flipping a few times until they are slightly golden. Remove pecans from the pan, place off to the side for later, and return the pan to the heat.3.Combine the soy sauce, fish sauce, agave, bourbon, and brown sugar in the same pan you toasted the nuts with. Mix until brown sugar has dissolved. Add toasted pecans, stir, and then turn the heat to low. Cook the sauce until it reduces by almost half, about 5-7 minutes. After that time, remove pan from heat.4.Place the salmon filets, skin side down, in a baking dish. Top each filet with a half a tablespoon of butter. Season filets with lemon zest, salt, and pepper. Place the fish under the broiler, keeping the oven door slightly cracked open, for five minutes.5.After five minutes, remove the salmon from the oven. Top the salmon filets with half of the pecan bourbon sauce and then return the dish to the oven for another three minutes, making sure to leave the oven door cracked open again.6.After three minutes, spoon the remaining sauce and pecans over each filet. Use a spoon to make sure as much of the sauce poured over the salmon and pecans to ensure a good caramelization before placing it back under the broiler. Return the dish to the oven for another five to seven minutes, leaving the oven door cracked.7.Either remove fish filet from skin with a spatula before serving or serve the fish with the skin on and just eat around it. Serve fish same day.

Kale the supervegetable3 cups fresh kale, chopped3 cups carrots, cubed5 baby eggplant1/2 onion chopped2 clove garlic1 zucchini chopped1 lime1/2 c water1 tsp salt and pepper1 tsp garlic powder1 Tbsp olive oil, extra virgin1/4 c almonds, chopped 1 pinch red pepper flakes (optional)Spray a cast iron skillet and heat on medium heat. Add onion, cook for 1 minute. Add zucchini, eggplant,carrots, garlic, cook for 5 minutes. add kale and olive oil cook for 5 minutes, add water, continue to cook until the vegetables still have a bite 6-7 minutes more. Turn the heat off add the juice of the lime, salt, pepper, garlic powder, almonds and Just a pinch of red pepper flakes

Healthy Berries PieIngredients:For Pie Crust3/4 cup Quick Oats1 cup Sliced Almond1 tablespoon Honey2 tablespoons Granulated Sugar1/4 cup Milk1 tablespoon ButterFor Yogurt Cream1 cup Greek Yogurt, plain4 tablespoons Granulated Sugar2 tablespoons Corn Starch2 tablespoons All-purpose flour1 cup Milk2 teaspoon Lemon JuiceFor Filling3/4 cup Blueberry8-10 Strawberries -cut into four3 tablespoons Granulated Sugar1/4 cup Water1 teaspoon Lemon JuiceDirections:1. Preheat the oven to 400 degrees F.2. In a bowl, combine oats, sliced almond, honey, 2 tablespoons of granulated sugar, 1/4cup of milk and 1 tablespoon of butter. With hands, mix well crushing sliced almond and transfer to 9-inch pie pan. With hands, press mixture firmly on the bottom of the pan and bake for 8-10 minutes. 3. Make yogurt cream. In a microwave-safe bowl, combine 1 cup Greek yogurt, 4 tablespoons granulated sugar, 2 tablespoons corn starch and 2 tablespoons all-purpose flour. Mix well. Stir in 1 cup milk little by little and cover with plastic wrap and microwave on high for 1.5-2 minutes. Take the bowl out of the microwave and stir well. Repeat this until desired thickness. (2-3 more times) Then stir in 2 teaspoons lemon juice to the bowl and let cool.4. Make berry filling. In a saucepan, combine blueberries, strawberries, water, 3 tablespoons granulated sugar and 1 teaspoon lemon juice. Heat over low heat and simmer for a couple of minutes. Take both blueberries and strawberries out of the sauce pan with slotted spoon and place on the plate. Set aside. Keep simmering the berry juice remaining in the sauce pan until the juice reduces to almost half. Then turn off the heat and let cool. 5. When the yogurt cream has cooled, pour into the crust and put berry filling. Chill in the refrigerator for 1-2 hours.

Ingredients:½ cup diced red bell pepper½ cup diced green bell pepper½ cup diced onion½ cup diced portobello mushrooms2 eggs2 egg whites2 Tbs crumbled boursin Cheese4 tomato slicesbasil and thyme choppedCombine all vegetables, and saute in a large skillet for three to four until tender, yet crisp. Whisk together the eggs, egg whites and cheese in a separate bowl, and add to vegetables in the skillet. Stir to thoroughly combine all ingredients, cover the skillet, and allow to cook for five minutes After the cooking time, remove the cover, and add tomato slices, basil, thyme and additional cheese for a simple, yet delicious and healthy vegetable Frittata.

EnRoasted Carrot Pasta with Kale & Spinach PestoSpinach & Kale Pesto1 cup fresh spinach leaves 1 cup fresh kale ½ cup mixed nuts3 garlic cloves1 Tablespoon chives½ cup freshly grated pepperjack cheese½ lemon’s juice & zest½ lime’s juice & zest½ cup extra virgin olive oil, tomato or garlic infused1 Tablespoon balsamic vinegarsalt & pepper to taste , freshly groundBlanch spinach & kale by bringing a salted large pot of water to boil. Then Place the greens in the pot until slightly tender, around 30 seconds to a minute. Remove and immediately transfer to an ice water bath to prevent overcooking. Drain water.Add all ingredients to a blender or food processor and process until smooth. Adjust oil, and seasonings to taste. You only use 3 Tablespoons for this recipe. Save the rest for another food adventure!3 large carrots, peeled into large strands, like spaghetti1/3 cup grated onion1 beef tomato, cut in half then sliced thinly1 teaspoon of thyme1 teaspoon basil1 teaspoon paprika1 teaspoon red pepper flakes1/8 teaspoon nutmeg¼ teaspoon celeryOlive oilSaltPepperPreheat oven to 350 degrees F.Combine all ingredients.Saute over medium stovetop for 5 minutes.Place carrot mixture on baking sheet and roast in oven for 20-30 minutes, stirring every 5 minutes. You are looking for the carrots to be tender, close to noodles al dente.Add 3 tablespoons of the prepared kale & spinach pesto and toss to coat.ter your recipe here!

BrightFocus Sweet Potato Animal Crackers1/2 C mashed sweet potato1/4 C brown sugar3 Tbsp canola oil1 1/2 C flour1/2 C wheat germ1/2 tsp cinnamon1/2 tsp salt2-3 Tbsp milk (fortified)1. In a medium sized bowl, combine mashed sweet potato, oil, and brown sugar.2. Gradually mix in the remaining dry ingredients (flour, wheat germ, cinnamon, and salt) into the mashed sweet potato mixture.3. Mix until the dough resembles course meal like biscuit dough.4. Add milk in a tablespoon at at time until the dough just comes together-be careful not to add too much milk! 5. Divide dough in half and form each section into a ball. Refrigerate for 1 hour. 6. When finished chilling, roll out the dough paper thin (1/8" or less) and cut out into desired shapes, working with one section of the dough at a time. 7. Transfer to parchment lined baking sheets and bake at 375° for 15-20 mins or until crackers are browned at the edges and crispy.Let them cool completely before storing in an airtight container. Yields: 5-6 dozen 1" cookiesEnjoy :)

Sweet Potato & Black Bean Tostada with Heirloom Tomato Peach SalsaFOR THE SALSA: 3-4 medium heirloom tomatoes, cored and diced;1 large or 1 1/2 medium peaches, pitted and diced (skin on);1/2 medium red onion, diced;1 jalapeno, finely diced;2-3 cloves garlic, minced; 1/4 cup cilantro, roughly chopped;Juice of 1 lime;Salt to tasteFOR THE TOSTADA FILLING1 large or 2 small sweet potatoes, peeled, cut into 1/2 inch cubes;1 can (15.5 oz) reduced sodium black beans, drained;2.5 oz (about 3-5 hand fulls) baby spinach, chopped or torn; 1 clove garlic, minced;1-2 canned chipotle peppers in adobo sauce, chopped;1-3 tsp. adobo sauce (depending on taste);1 tbs vegetable or canola oil;Salt to taste4 tostada shells (I use Charra's, but any crunchy shell will do!)1 avocado (for garnish)Cilantro (for garnish)Lime wedge (for garnish)SALSA: Fold all salsa ingredients in medium bowl. Set aside or refrigerate to let flavors combine.TOSTADA FILLING: Heat vegetable or canola oil in large skillet on medium high heat. Add sweet potato and garlic, toss to coat. Cook, stirring occasionally, about 10 minutes, until potatoes feel soft when pricked with a fork. Lower heat to medium; add drained black beans, chopped chipotle peppers, and adobo sauce, cook until beans are heated through. Add in spinach and salt, cook until spinach is wilted. Top one tostada shell per person with about a cup of sweet potato mixture, about 1/4-1/2 cup of peach salsa, a few avocado slice, extra cilantro, and a wedge of lime. Enjoy!

Grown up and slimmed down Pork and Beans4 lean, center cut pork sirloins (can use chicken)Flaxmeal or soyflour for dustingSalt & freshly ground black pepper4 tablespoons unsalted butter1 shallot (minced)½ cup dry white wineJuice and zest of 1 lemon4 cups of torn kale1 12 oz can of white beans, drained and rinsed2 Tbsp olive oilPine nuts (optional)In a 10 – 12 inch sauté pan, heat 2 Tbsp of butter and the olive oil over high heat until it foams and subsides. Dust the sirloins with the flaxmeal or soyflour that has been seasoned with the salt and pepper. Add to the pan and cook for approximate 2 minutes on each side. Transfer to a platter and keep warm.Add the shallots to the pan with the remaining 2 Tbsp of butter and cook for 1 minute (add pine nuts if you choose).Pour the white wine into the pan and reduce. Scrap the bottom of the pan to release the browned bits on the bottom of the pan. Add the kale and toss to combine. Add the beans. Add the lemon zest and juice. Pour the sauce over the sirloins and serve immediately.Enter your recipe here!

Grilled Brussel Sprout Kabobs:Trim & Wash 2 cups of Brussel Sprouts. Lightly steam (should be able to firmly poke with fork). Let cool. Assemble Kabobs using Steamed Brussel Sprouts, 1/2 inch Chopped Red Bell Pepper pieces and 1/2 inch Chopped Onion pieces. Brush Kabobs with Extra Virgin Olive Oil and sprinkle with Garlic Powder & Black Pepper. Grill until slightly charred.

EntChicken with Limoncello Sauce and SpinachIngredients:1 chicken breast4 tbsp. of Extra Virgin Olive Oil½ cup of chicken stock¼ cup of Limoncello1 clove of garlic choppedJuice of ½ lemon2 tbsp. of cream1 small cipollini onion chopped2 cups of spinachSalt to tastePepper to tasteZest of a lemon to garnish (optional)Directions:1. Pre-heat oven to 375. Put chicken breast in oven proof pan with 1 tbsp. of Filippo Berio olive oil and bake for 40 minutes. 2. In a frying pan add 1 tbsp. of olive oil and spinach. Cook until spinach is soft and tender. Set aside.3. In a large frying pan: add 2 tbsp. of Filippo Berio olive oil, chicken stock, lemon juice, garlic, onion and Limoncello. Cook over medium heat for 15 minutes.4. Add 2 tbsp. of cream to frying pan and turn up heat so sauce thickens for five minutes.5. Plate spinach and top with chicken breast.6. Pour sauce over chicken breast and spinach.I think of Sorrento, Italy when I made up this dish. The first time I tasted Limoncello and fell in love!er your recipe here!

Cauliflower Jambalaya1 1/2 - 2 c. chopped onion, bell pepper, and celery 1 t. minced garlic2 t. olive oil1 diced chicken breast1 pkg. Hillshire Farms Lite Sausaged, sliced1 can of fire roasted tomatoes1 T. tomato paste1 1/2 t. Cajun Seasoning1/2 t. smoked paprika1/2 t. cayenne pepper1 t. liquid smoke3 T. chopped parsley3 c. riced cauliflower (in the food processor)1 T. liquid boullion (I used vegetable)1 or 2 bay leaves. Saute onion bell pepper and celery until translucent on medium high heat. Add garlic and saute for 3 minutes. Add chicken and sausage and cook together for 3 minutes on medium heat. Add tomatoes, paste, seasonings, smoke, parsley, boullion and cauliflower. Cook down until cauliflower is tender, 7 - 10 minutes. Remove bay leaves. Serve. :)

Vegetable Alfredo: On the stove, cook your choice of pasta. In another pot, cook either store-bought alfredo sauce, or make your own with fairly equal parts cream cheese, heavy whipping cream, butter, and parmesan cheese. Mix all together and cook on medium heat until consistency that your desire is achieved. Saute minced garlic, spinach, sliced mushrooms and bell peppers (your decision as to how much of each!) in a pan.Toss together and enjoy!

i put all my left overs in a wok and crank the heat up and call it dinner / and always add some mango and fresh liver and some oysters and spinach and kale and lima beans

Ingredients: 1 1/2 to 2 pounds baby carrots 1 1/2 teaspoons salt 4 tablespoons butter 4 tablespoons honey 3 tablespoons packed brown sugar 3 tsp lemon juice2 tsp ground cinnamon freshly ground black pepper or chopped parsley, for garnishPreparation:Rinse carrots under cold water and put in a medium saucepan. Cover with water and add salt. Bring to a boil. Reduce heat to medium-low, cover, and continue cooking for about 15 minutes, or until tender. Drain and set aside.In a saute pan, melt butter over medium-low heat. Add honey, cinnamon and brown sugar and cook, stirring, until sugar is dissolved. Add the lemon juice and gently stir in carrots, coating well. Continue heating, gently stirring, until carrots are hot and glazed. Serve immediately garnished with freshly ground pepper or chopped parsley, if desired.

Bright Eyed Brown Rice Vegetable PieServes 6Ingredients3 cups cooked brown rice, cooled to room temperature1 egg white3 cups steamed broccoli, sliced½ cup steamed carrots, medium diced½ cup roasted red bell peppers, small diced½ cup evaporated fat free milk with vitamins A and D½ cup fat free cheese, grated1 tablespoon Worcestershire sauce1 teaspoon garlic powder1 teaspoon onion powder¼ teaspoon ground pepper¾ cup unsalted cashews, coarsely choppedPreheated 350 degree F ovenDirectionsNonstick spray a 9 inch pie plate, then in a medium mixing bowl stir the brown rice and egg white together until the rice is coated. Transfer the rice to the pie plate then press in the center and sides to form a crust.Combine the broccoli, carrots, and roasted red peppers in a medium mixing bowl then stir in the evaporated milk, cheese, Worcestershire sauce, garlic and onion powders, and ground pepper. Spread onto the rice crust then top the pie with the cashews. Cover with aluminum foil and bake for 30-40 minutes until the center is hot. Remove the foil, let the pie rest for 3-5 minutes then it’s ready to slice and serve.#brightfood