Sprouted Quinoa Salad (From the Green Smoothie Girl)

One of my favorite whole plant foods.....Quinoa!   It’s high in protein, yummy, ultra-quick to prepare. For this recipe, sprout it by just leaving the soaked/drained quinoa in a fine mesh strainer, and rinse it twice a day.

2 cups quinoa, rinsed well, soaked several hours, drained, and sprouted 1-2 days

Juice of 3 small or 2 large limes

1 small apple (pink lady, fuji, jonagold)

¼ cup extra virgin olive oil

1 ½ tsp. dried mint leaves (or ¼ cup fresh, chopped)

1 ½ tsp. sea salt

freshly ground black pepper

3 cups sliced red grapes

6 stalks celery, diced

1 bunch cilantro, chopped

½ cup basil leaves, chopped

3 green onions, sliced (include most of the green part)

2 cups diced broccoli or 2 red peppers, diced

1 cup raw cashews, chopped

In BlendTec, puree lime juice, apple, olive oil, mint leaves, salt, and pepper. Toss dressing with all ingredients except cashews. Marinate a few hours in the fridge if time allows. Add cashews right before serving.

Spinach-Orzo Ensalata (From the Green Smoothie Girl)

• 
  
• 1 cup uncooked whole-wheat orzo pasta (boil in 3+ cups water, approx. 6-7 min., and rinse well to keep grains separate, then cool)
• 10+ cups spinach (about two 10-oz. bags), chopped
• 1 pkg. fresh basil, cut in ribbons
• 2 tomatoes, diced small
• 1 can black olives, sliced
• 2 oz. capers (half a 4 oz jar), drained
• ½ cup raw pine nuts (or toast them under the broiler—yum!)
• Optional: shaved Parmesan to taste
• Toss all ingredients except optional Parmesan. Add dressing to taste and toss. Top each plate with shaved Parmesan if desired. Serves 4 as a complete meal.
• Tangy Dill Dressing
• 1/4 cup fresh lemon juice
• 1/4 cup fresh orange juice
• 1/2 cup extra virgin olive oil
• 2 Tbsp. Bragg Liquid Aminos
• 1/4 cup raw apple cider vinegar
• 2 Tbsp. honey (raw)
• 2 garlic cloves
• 1 Tbsp. dried (or 1/4 cup fresh) dill weed
• Blend all ingredients well in a high-powered blender.

Multi-Grain Moist and Yummy Cornbread by Michelle

*This is the BEST cornbread I have ever had..... I haven't been a fan of cornbread but this recipe is to swoon over!!!

1 C. cornmeal
1/2 C. coarsely ground Kamut (a grain)
1/2 C. whole wheat flour
2/3 C. sugar
3 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 Tbsp. butter, melted
1/3 C. veg. oil or coconut oil
2 eggs
1 1/4 C. buttermilk (or 1 1/4 milk plus 1 Tbsp. white vinegar)

Combine dry ingredients in a mixing bowl.  Stir together melted butter, veg. oil, eggs, and buttermilk.
Fold into dry ingredients, gently mixing.  Pour into a greased 8-inch square pan.  Bake in preheated 350 degrees oven for 30 minutes.

Spring infused Chicken by Michelle

• 
  1/4 cup fresh lime juice
• 1 garlic clove, minced
• 1/4 teaspoon dried hot red-pepper flakes
• 1/3 cup olive oil
• 2 tablespoons chopped fresh cilantro
• 6 boneless and skinless chicken breasts
• 
  

Whisk together lime juice, garlic, red-pepper flakes, and 1/4 teaspoon salt, then add oil in a slow stream, whisking well. Whisk in cilantro.

Prepare a gas grill for direct-heat cooking over medium-high heat. Pat chicken dry and season with salt and pepper. Oil grill rack, then grill chicken, covered, turning over once, until just cooked through. Serve drizzled with some vinaigrette, and with remainder on the side.

Yummmy!

French Pamplemousse Salad by Michelle

-One huge head of red leafed lettuce, torn into bite size pieces
-3-5 Avocados, peeled and cut into small pieces
-2-3 Pamplemousses (grapefruit), cut in half, spoon out the meat
        of the grapefruit and squeeze all the juice from inside for the salad

Mix together well and season with Sea Salt to taste.  Serve immediately....

Bon Appétit!!!

Lentil Garlic Soup

*This recipe is from Standard Processing.... it accompanies their cleanse.

• 1 onion, chopped
• ¼ cup olive oil
• 2 carrots, diced
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1 tsp. dried oregano
• 1 bay leaf
• 1 tsp. dried basil
• 1 (14.5-ounce) can crushed tomatoes
• 2 cups dry lentils
• 8 cups water
• ½ cup spinach, rinsed and thinly sliced
• 2 Tbs. vinegar
• Celtic Sea Salt^® and ground black pepper to taste

In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat and simmer for at least 1 hour. When ready to serve, stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with Celtic Sea Salt^® and pepper, and more vinegar if desired.

The Everything Super Green Smoothies by Michelle

*I love to use anything I have on hand, here are many items that I use to make my Super Green Smoothies (you pick what works for you and then add your own exciting additions!):

-Kale leaves (great nutrients)

-Frozen fruit (blueberries, strawberries, mixed berries, mangos, etc...)

-One or Two T. of frozen fruit juice (100% juice)

-Vegetables (cucumber, celery, carrots, sweet red peppers, spinach, etc...)

-Fiber powder

-Whey protein

-Keifer probiotics (it is similar to yogurt but much better for you - you can find this in the dairy section of most large grocery stores)

-Juice from 1/2 lemon or lime

-Grated ginger

-Fresh fruit - any fresh fruit is wonderful!

-Flax seeds (great for fiber, Omega-3 and provides lignans)

-Chia seeds (great for fiber and Omega-3)

**I usually make enough to fill a blender and keep the rest in the fridge to drink during the day!

***Just in case you were flabbergasted at how much there is on this list, feel at ease, I do not use all these items in every drink.  Mix things around and use what you have.

****This is great for doing a cleanse!  Drink everyday for a week and it will help clear out toxins from your body......you will have renewed energy.

Skinny Monkey Cookies by Brianne

Skinny Monkey Cookies

Ingredients:

• 3 bananas
• 2 cups old-fashioned oats
• 1/4 cup creamy peanut butter
• 1/4 cup unsweetened cocoa powder
• 1/3 cup unsweetened applesauce 
• 1 tsp. vanilla extract
• Dash of cinnamon (optional)

Directions:

Preheat oven to 350°F.  Mash bananas in a large bowl, then stir in remaining ingredients. Let batter stand for approximately 20 minutes, then drop by teaspoonfuls onto ungreased cookie sheet. Sprinkle with cinnamon if desired. Bake 10-12 minutes.

Freezing Directions:

Cool completely, then place cookies in a freezer bag. Seal, label, and freeze.

Nutritional Information:

47 calories; 7.5 g carbs; 1.6 g fat; 1.5 g protein; 1.3 g fiber; 1 WW PointsPlus

Servings: 30

6 Ways to Burn Fat Before Breakfast By Bri

I found this link on pinterest and thought I'd share it:
By the editors of FITNESS Magazine 

Six exercises to burn fat and tone your body in less time than it takes to sip a morning latte with this total-body workout fromSarah Slattery, a trainer at Equinox Fitness in New York City. 

Related: Lose 10 Pounds: The Firm and Burn Workout 

1. Windmill 
Targets: Abs 

• Stand tall with arms extended out to sides, abs engaged. 
• Bending from waist, reach right arm toward left toes; repeat on left. 
• Do 25 reps, alternating sides. 

2. Pulsing Lunge 
Targets: Butt and legs 

• Lunge forward with right leg; hold for 4 seconds, then pulse up and down 5 times. 
• Repeat on left. 
• Do 2 reps. 

Related: Look Hot from Behind: 5 Butt-Shaping Exercises 

3. Triceps Kickback 
Targets: Triceps 

• Hold dumbbell in right hand. 
• Bend at hips until almost parallel to floor. 
• Bring elbow to ribs, straighten forearm back, and return. 
• Do 15 reps on each arm. 

4. Plank/Push-Up 
Targets: Chest and core 

• Start in plank position (palms on floor, hands below shoulders, abs engaged, back straight). 
• Hold for 30 seconds. Drop to knees. 
• Do 15 push-ups. 

Related: The Best Tummy Toners for Your Fitness Level 

5. Squat/Biceps Curl 
Targets: Arms, butt, and legs 

• Squat, holding a dumbbell in each hand. Do 8 reps. 
• On last rep, stay down and do 10 biceps curls. 

6. Bridge/Chest Flye 
Targets: Chest and butt 

• Lie faceup, knees bent, holding dumbbells over chest with arms extended, palms in. 
• Press into heels, lifting hips toward ceiling into bridge. 
• Lower weights out to sides, toward floor (5 reps); lower hips. 
• Do entire sequence 5 times. 
Rest for 1 minute; repeat circuit. 


http://shine.yahoo.com/getup/6-ways-burn-fat-breakfast-170000181.html

Low-Fat Chocolate Cupcakes By Bri

I just found this great recipe for low-fat chocolate cupcakes by SkinnyTaste on pinterest. They use pumpkin in them and sugar-free pudding. I'm going to try them for dessert on Saturday for Marissa and Tim's Birthday party! (Although I will be making mini ones instead!)

The recipe is:
Ingredients:

• 18.25 oz Duncan Hines Dark Chocolate Fudge cake mix
• 1.4 oz sugar free, fat free, instant chocolate pudding
• 1 cup canned pumpkin (not pumpkin pie filling)
• 1 1/3 cups water

For the chocolate glaze:

• 1/2 cup confectioners' sugar
• 1 tbsp unsweetened cocoa powder
• 1/2-1 tbsp 1% milk
• 1/4 tsp vanilla extract
• pinch of salt

Directions:

Preheat oven to 350°. Line a cupcake tin with cupcake liners.

Combine pumpkin puree and water in a large bowl; mix to combine. Add chocolate pudding mix and mix well.
Add chocolate cake mix and beat 2 minutes.
Fill cupcake liners 2/3 full and bake about 25 - 28 minutes, or until a toothpick inserted comes out clean. Cool in pan on wire rack for 15 minutes.

For the glaze: combine all dry ingredients, add vanilla and 1/2 tbsp milk, adding more 1/4 tsp at a time if needed until smooth.


Add to a piping bag or use a zip lock bag and cut the corner off, drizzle onto cooled cupcakes.


Super Moist Low Fat Chocolate Cupcakes (without Chocolate Glaze)
Gina's Weight Watcher Recipes 
Servings: 24 • Serving Size: 1 cupcake • Old Points: 2 pts • Points+: 2 pts
Calories: 93.8 • Fat: 2.3 g • Protein: 1.1 g • Carb: 17.5 g • Fiber: 1.4 g • Sugar: 9.9
Sodium: 281.8


Super Moist Low Fat Chocolate Cupcakes (with Chocolate Glaze)
Servings: 24 • Serving Size: 1 cupcake • Old Points: 2 pts • Points+: 3 pts
Calories: 104.6 • Fat: 2.3 g • Protein: 1.2 g • Carb: 20.2 g • Fiber: 1.4 g • Sugar:12.3
Sodium: 288.5






You can go to this website to see more: http://www.skinnytaste.com/2011/10/super-moist-low-fat-chocolate-cupcakes.html

The Unfried Eggplant Parmesan by Michelle

3 eggplants, peeled and thinly sliced
2 eggs beaten
4 C. Italian seasoned bread crumbs
6 C. spaghetti sauce
1 (16 oz.) low sodium mozzarella cheese,
shredded and divided
1/2 C. grated parmesan cheese
1/2 t. dried basil

Preheat oven to 350 degrees F.

Dip eggplant slices in egg, then in bread crumbs.  Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.

In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom.  Place a layer of eggplant slices in the sauce.  Sprinkle with mozzarella and parmesan cheeses.  Repeat with remaining ingredients, ending with the cheeses.  Sprinkle basil on top.

Bake in Preheated oven for 35 minutes or until golden brown.  Buon appetito!

Incredible and nutritious Butternut Soup by Michelle

* This recipe is wonderful - especially after the summer season where squash is abundant!


2 pounds butternut squash, cubed
2 onions, chopped
1 T. butter
4 C. vegetable or chicken broth
1/2 C. 2% or skim milk
salt and pepper to taste


In a big pot boil the squash and onions until tender and drain off the water. Peel the squash.  Add the onions and squash with the butter, broth, and milk in a blender or food processor and puree.  Pour back into the pot to warm on low and enjoy!!!

Spring Rolls By Michelle

Ingredients:

8 ounces cooked chicken
8 rice wrappers
1 carrot, julienne
1 cup shredded lettuce
Chopped Napa cabbage or purple cabbage
1/4 cup chopped fresh basil or mint or cilantro (or all three)

Directions:

Bring a medium saucepan of water to boil. Remove from heat. Place rice vermicelli in boiling water, remove from heat, and let soak 3 to 5 minutes, until soft. Drain, and rinse with cold water. Fill a large bowl with hot water. Dip one rice wrapper in the hot water for 5-10 seconds to soften. You don't want them to be too soft. Lay wrapper flat, and place desired amounts of chicken, carrots, lettuce, and basil in the center. Roll the edges of the wrapper slightly inward. Beginning at the bottom edge of wrapper, tightly wrap the ingredients. Repeat with remaining ingredients.

Serve with dipping sauce:

Chopped garlic
Sambal chili paste
Sugar
Lime juice or vinegar
Fish sauce or soy sauce

Mix together until smooth

Chicken Soup With Lime Juice By Michelle

Ingredients:

1 large white onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 1/4 pound chicken, cooked and cubed
2 cans northern beans, rinse and drain
2 cans of white or shoepeg corn, drained
1 can diced tomatoes with green chilies, undrained
3 cups water
1 can of chopped green chilies
2 Tbsp lime juice
1 tsp lemon-pepper seasoning
1 tsp ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper


Directions:

In a sillet, saute onions, garlic, and oil until tender. Pour in a crock pot and add all other ingredients. Cover and cook on low for 6-7 hours.

Guilt-Free Chocolate Muffins By Michelle

Ingredients:

1 cup applesauce
1 tsp canola oil
1/2 cup stevia
1 tsp vanilla extract
1/4 tsp almond extract
3/4 cup oat flour
1/3 cup unsweetened cocoa
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/8 tsp ground cinnamon
1/2 cup semisweet chocolate chips


Directions:

Preheat oven to 350
Combine applesauce and next 4 ingredients
In a separate bowl, whisk together the next 6 ingredients
Add oat mixture to applesauce mixture; stir until blended
Stir in chocolate chips
Bake for 20-22 minutes, rotating the pan after 10 minutes

Pumpkin Spice French Toast By Michelle

Ingredients:

Whole wheat bread
3/4 cup egg whites
1 T stevia
Pumpkin pie spice


Directions:
Mix egg whites, stevia, and spice in a container big enough to hold the bread.
Soak each side of the bread for a few minutes.
Cook on a non-stick pan.
Top with applesauce or other topping.

Power Oatmeal Pancakes By Michelle

Ingredients:

2 1/2 cups dry rolled oats
6 egg whites
1 cup low fat milk
1 Tbsp ground flaxseed
1 Tbsp safflower oil
1 Tsp baking powder
1 Tsp vanilla
1 Tsp cinnamon
Cooking spray


Directions:
1. Place ingredients in a blender. Blend the mixture for 20 seconds. The resulting mixture should be smooth. Pour 1/4 cup of pancake mixture on a hot surface. Cook until the pancakes are dry or bubbly on the edges.
2. Try using unsweetened applesauce or mixed fruit to top your pancakes.