Brazilian hearts of palm salad

I discovered this fresh salad one day on one of my daily walks during lunch. It tastes better the next day.

Brazilian hearts of palm salada

Ingredients

• 1 can of hearts of palm
• cherry tomatoes
• feta cheese
• black olives
• fresh basil
• 2 tbsp lime juice
• 1 1/2 tbsp extra virgin olive oil
• ground black pepper to taste

Directions

1. Mix all the ingredients in a bowl.
2. Cover and refrigerate for at least 30 minutes before serving.
3. Stir well before serving.

Thai inspired chicken soup

I like soups and thai food, so here's my Thai inspired chicken soup. 

Ingredients

• 2 boneless, skinless chicken breasts, either diced or thinly sliced
• 2 cans of light coconut milk
• 1 bunch sweet basil leaves
• 4 kaffir lime leaves (can be substitued with 2 tbsp of lime juice) 
• 1-2 tsp ground ginger
• 1 Tablespoon gluten-free red curry paste
• 2 cups gluten-free, low sodium chicken broth
• 1/4 cup spinach
• 1/4 cup carrot sticks (or shredded)
• 2-3 stalks of celery, thinly sliced
• 1 red pepper, diced
• 2-3 green onions, thinly sliced 
• 2 stalks of lemongrass, halved lengthwise (you can also put lemongrass hearts) 
• optional: vermicelli

Preparation

1. In a large stock-pot, over medium heat, empty part of one can of coconut milk and the curry paste, and stir until the mixture starts to sizzle.
2. Add the chicken, and sauté until it is cooked through. This takes approximately 5 minutes.
3. Once the chicken is cooked, add the remaining coconut milk, sweet basil (save some for the garnish, if desired), kaffir lime leaves, ginger, chicken broth, spinach, carrots, celery, green onions (save some for the garnish, if desired) and lemongrass. Let simmer for 20-25 minutes. (You can cover it if you want)
4. Turn off heat. (if adding vermicelli, you would add it in this step, and ensure it is submerged). Let stand for about 5 minutes. 
5. Remove the lemongrass stalks. Serve and garnish with sweet basil and green onions.

Fresh avocado dip

My husband and I love avocados. In the summer, we eat a lot of fresh, raw veggies and like to have some dip (but not too much!) to accompany that.

Ingredients

• 1 large avocado, peeled and pitted
• 2 cloves of garlic, peeled and minced
• 3 tablespoons of lemon juice
• 1/4 cup cucumber, chopped and seeded
• 1/4-1/2 teaspoon red pepper flakes
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon fresh mint, chopped
• freshly ground pepper
• optional: 1/4 cup fat free greek yogurt)

Preparation

1. In a food processor, combine the avocado, garlic, lemon juice, sour cream and cucumber until smooth (or mash with a fork in a medium-sized bowl).
2. Add the red pepper flakes, cilantro, mint, pepper and mix well.
3. Cover and refrigerate for at least an hour before serving.

Brazilian hearts of palm salad

I like to eat salads for lunch. This one is great in the summer.

You can also make a large batch if you are having guests over.

The longer you let it sit before serving, the better it tastes. It keeps for a few days in the refrigerator.

Ingredients

• 1 can of hearts of palm
• cherry tomatoes
• feta cheese
• black olives
• fresh basil leaves, chopped
• 2 tablespoons lime juice
• 1 1/2 tablespoons extra virgin olive oil
• ground black pepper to taste

Directions

1. Mix all the ingredients in a bowl.
2. Cover and refrigerate for at least 30 minutes before serving.
3. Stir well before serving.

Chipotle butternut squash soup

When my stomach is upset, one of my "go-to" dish is soup. I particularly enjoy this butternut squash soup on a cold winter night or in the fall.

You can omit the chipotles and replace with maple syrup and bacon (though not too often!), or you can add cinnamon.

This soup can be cooked in a large batch and frozen.

Ingredients

• 1 butternut squash
• 1 sweet potato, diced (you can omit it) 
• 1 large carrot, chopped
• 2 chipotles in adobo sauce
• 1-2 cloves of garlic
• 3 cups fat free, sodium free, gluten free chicken broth
• 1 onion, diced
• 1 tablespoon butter
• freshly ground pepper, to taste
• optional: 1 tablespoon plain fat-free greek yogurt per serving (for garnish)
• optional: ground cinnamon

Preparation

1. Preheat oven to 400 F. Place the butternut squash on a cookie sheet and bake for approximately 45 minutes. When done, cut it in half, scoop out the seeds, and dice it. 
2. Melt the butter in a pot, over medium heat. Add the garlic. Cook for about 1 minute, until aromatic. 
3. Add the onion, carrot, sweet potato and squash. Season with freshly ground pepper. Cook until lightly browned (about 5 minutes) 
4. Add enough chicken broth to cover the vegetables. Add in the chipotles. Bring to a boil. Then, reduce heat, cover and let simmer for 30-35 minutes or until the vegetables are tender. 
5. Transfer the mixture to the blender or use an immersion blender, and blend until smooth. If it's too thick, add some of the remaining stock until the desired consistency is achieved. 

Spicy lentil stuffed peppers

We enjoy food that has a bit of a kick, and I love beans. This recipe is great year-round. I typically make 4 so that we can each have one for lunch the next day.

Ingredients

• 4 medium peppers
• 2 stalks celery, thinly sliced or diced (I'm allergic to celery, so I leave it out)
• 1 leek, thinly sliced or diced (if you don't have leek, just use an onion)
• 2 cups diced tomatoes
• 2 cups lentils (if using the canned ones, remember to drain and rinse them)
• 2 cloves of garlic, minced
• 4 tablespoons ground cumin
• 2 teaspoon ground coriander
• 1 teaspoon red chili flakes (or you can use a pinch of cayenne instead, or both)
• 2 tablespoons extra virgin olive oil
• butter or coconut oil 
• freshly ground pepper
• optional: fresh parsley leaves, chopped
• optional: plain, fat-free greek yogurt

Preparation

1. Preheat oven at 400 F. Line a deep pan with parchment paper or foil. 
2. Slice tops from the peppers and set them aside. Scoop out the inside, and when clean, place the peppers in the pan.
3. Melt butter in a pan, over medium heat. Add the celery and the leek, and cook for 3-5 minutes (until they are lightly browned). Add in the garlic, ground black pepper, chili flakes, cumin and coriander. Stir and cook for 2 minutes.
4. Add in the lentils and tomatoes. Reduce heat and let simmer for 10-15 minutes. Remove from heat.
5. Spoon the mixture in the peppers. Place the tops back on the peppers. Drizzle lightly with olive oil.
6. Bake for 45 minutes to an hour, or until the peppers have softened. 
7. Top with parsley and greek yogurt before serving.

Chocolate Avocado Pudding

I love avocados, and sometimes, although not quite often, I enjoy eating dessert. Last summer, I came across a recipe for avocado pudding that I've modified to fit my dietary requirements.

It keeps in the refrigerator for a couple of days. You can change up the toppings. Sometimes I like to eat it with fruits or with crushed nuts.

Ingredients

• 2 avocados
• 1/4 cup almond milk or other milk
• 1/4cup of cocoa powder
• 1/3 cup agave nectar or maple syrup or honey
• optional: fruits for topping or chopped nuts 

Directions

Mix all in blender. Chill. Serve cold. You can top with almonds or fruits.