New Version of "The Casserole"

My mom used to make casseroles on "those" nights, did yours? Well tonight was one of "those" nights and my go to meal always is:
- quinoa
- veggies (tonight is red peppers and spinach)
- meat (although it is not needed, tonight I used ground turkey)
- seasonings (garlic, coconut oil, cumin, coriander, salt and pepper)
You really can use whatever you'd like!
WHAT IS YOUR GO-TO MEAL ON "THOSE" NIGHTS?

Edamame and Roasted Corn Succotash

Don't want to cook on these hot nights?

This recipe is perfect!

Need a dish to take to a Memorial Day party, Father's Day BBQ or Graduation celebration? Here ya go!

Recipe from Beachbody's Ultimate Reset

Makes 4 servings

2 C fresh corn kernels

4 C water

1 cup shelled edamame

4 Tbsp extra-virgin olive oil

2 medium shallot, diced

2 medium red bell pepper, diced

1 medium red onion, diced

4 Tbsp. rice vinegar

1/2 C fresh lime juice

1/3 C fresh cilantro, chopped

Himalayan salt to taste

ENJOY!

Hearty Vegetable- Miso Soup

DO NOT let the miso paste or seaweed deter you from making this mouth-watering soup!
It is uber-healthy and my entire family loved it!

Recipe from the Ultimate Reset 

Makes 4 servings

4 tsp extra-virgin olive oil

1/2 medium onion, finely chopped

4 cloves garlic, chopped

2 medium carrots, cut into diagonal thin slices

2 medium celery stalk, cut into thin diagonal slices

2 tsp. finely grated peeled ginger

8 C water

1 C broccoli florets

3/4 C chopped fresh green beens

1 C shredded bok choy

4 Tbsp wakame seaweed, chopped finely

2 tsp. sesame oil

4 Tbsp green onion, sliced

4 Tbsp miso paste, mixed with hot water

Heat oil in medium saucepan over medium-high heat. Add onion, garlic, carrot, and celery; cook, stirring frequently, for 5 minutes. Add water; cook at a gently boil on low for 10 minutes or until vegetables are tender. Add broccoli, green beans, bok choy and seaweed; cook, stirring frequently, for 5 to 7 minutes or until tender-crisp. Remove from heat. Add sesame oil, green onion and miso. Mix Well. ENJOY!

Sweet Potato and Roasted Red Pepper Bisque

This recipe is from the Ultimate Reset

This soup is quick, easy, healthy and tastes SO YUM! My hubby and my daughter both tried it separately and said the exact same comment, "This tastes like pizza!" So, I guess, it tastes like pizza! It is filling, which I really like in a soup!

Sweet Potato and Roasted Red Pepper Bisque

(makes 4 servings)

4 C water

4 medium sweet potatoes (or yams), peeled and cubed

1 medium red bell pepper, sliced

4 tsp. finely grated ginger root

5 tsp extra-virgin olive oil

8 tsp miso paste, mixed with hot water

4 C vegetable broth

Himalayan salt (or Bragg Liquid Aminos) to taste

Bring water to a boil in a saucepan over medium heat, add sweet potato and cook for 7 to 7 min. Drain and set aside. Roast red bell pepper on grill, gas stove top or a George Foreman. Turn frequently until skin is evenly charred. 

Place ingredients in a blender or food processor. Blend until smooth. Heat soup in a medium saucepan over medium heat, cook, stirring frequently, for 4 to 5 minutes, or until hot. Add seasonings to desired taste.

ENJOY!

Roasted Roots Recipe

I was very skeptical about this recipe...but I have to say..I HAVE BEEN THINKING ABOUT IT'S YUMMINESS EVER SINCE LAST NIGHT! I don't know about you, but part of my problem is always coming up with different healthy side dishes!!! You? Look no further...this is delectable!

"ROASTED ROOTS"- easy, cheap, healthy and YUMMY!
1 medium yam, cut into chunks
2 carrots, cut into chunks
1 medium beet, cut into chunks (trust me, BEST part!)
1/2 medium onion, peeled, cut into large wedges
4 tsp. extra-virgin olive oil
Himalayan salt to taste

Roast in the oven on 400 degrees. Toss chunked roots in olive oil and sprinkle with salt. Arrange in a single layer and bake for 40 to 50 minutes. Turn twice while roasting.
ENJOY!

Lentil- Lime Salad Recipe

Perfect Healthy Summer BBQ Salad!!! 

Lentil- Lime Salad - from Ultimate Reset 

**makes only 1 serving, so multiply it by 4 or 6**

1 C cooked green lentils

1 med carrot, shredded

1/4 C finely chopped cilantro

1 1/2 tsp sesame oil

2 Tbsp. fresh lime juice

2 Tbsp. Bragg liquid aminos (LOVE THIS STUFF!)

Himalayan salt to taste

1/4 tsp ground cumin

Combine lentils, carrots, cilantro, oil, lime juice, Liquid Aminos, salt, cumin in a medium bowl. Toss gently to blend. Cover and marinate in refrigerator for 2 hours before serving. ENJOY!