Grape Salsa

2 cups seedless grapes, coarsely chopped
1/2 cup green onion, chopped
1/2 cup anaheim chili, diced
2 tablespoons cilantro, chopped
2 tablespoons vinegar
1 clove garlic, minced
1/2 teaspoon salt
1/8 teaspoon bottled hot pepper sauce

Directions:
1. Combine all ingredients in medium bowl, mix well.
2.  Let stand at least 1 hour before serving.
3. Drain off excess liquid before serving.

Read more: <a href="http://low-cholesterol.food.com/recipe/fresh-grape-salsa-96490?oc=linkback">http://low-cholesterol.food.com/recipe/fresh-grape-salsa-96490?oc=linkback</a>

Blow your MIND" Tomato Basil Pasta!

Blow your MIND" Tomato Basil Pasta! - No Straining, just Stirring

(Please click on pic then click SHARE so recipe saves to your timeline. You can refer back to it later!)

Pasta, Tomatoes, Veggie Broth, Olive Oil, and Seasonings (details below)

Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta
Ingredients

12 ounces pasta (I used Linguine)
1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish

Directions

Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.

Water Detox Drinks

SPRING CLEANSE ~ YOUR BODY ~ Yes another post about water 

But if you really want to cleanse then DRINK, DRINK, DRINK. Here are 8 home made vitamin water recipes to help you keep the water flowing!

As a rule, you should try to avoid as much as possible industrial food and beverages

1) The classical : lemon/cucumber:
Mix in a pitcher: 10 cups of water + 1 cucumber and a lemon, thinly sliced + 1/4 cup fresh finely chopped basil leaf + 1/3 of finely chopped fresh mint leaves. Leave in the refrigerator overnight before serving.

2) The granite : Strawberry/Lime or Raspberry/Lime
Mix in a pitcher : 10 cups of water + 6 strawberries / 0r Raspberries and one thinly sliced lime + 12 finely chopped fresh mint leaves. Leave in the refrigerator overnight before serving.

3) The digestive : Fennel/citrus
First: infuse 1 to 3 grams of dried and crushed fennel in 150 ml of boiling water for 5-10 minutes. Allow to cool.
Mix in a pitcher: 10 cups of water + lemon juice (put the leftover lemon in the mix) + a small thinly sliced orange + 12 fresh chopped mint leaves + the infusion of fennel seeds. Leave in refrigerator overnight before serving.

4) The antiOX : Blackberry/Sage
Note that a part from the berries, sage leafs is the herb that has the highest antioxidant content.
Mix in a pitcher : 10 cups of water + 1 cup of blackberries that have been very slightly crushed + 3-4 sage leaves. Leave in refrigerator overnight before serving.

5) WATERmelon : watermelon/Rosemary
Mix in a pitcher : 10 cups of water + 1 cup of watermelon cut into cubes + 2 rosemary stems. Leave in refrigerator overnight before serving.

6) The exotic : Pineapple/Mint
Mix in a pitcher : 10 cups of water + 1 cup of pineapple cut into cubes + 12 fresh mint leaves finely chopped. Leave in the refrigerator overnight before serving.

7) The traditional : Apple/cinnamon
Mix in a pitcher : 10 cups of water + 1 cup of apple cut into cubes + 2 cinnamon sticks + 2 teaspoon of ground cinnamon. Leave in the refrigerator overnight before serving.

8.) The zingibir : Ginger/tea
In advance: heat 1 teaspoon of ginger in two cups of tea, let it cool down.

Mix in a pitcher: 10 cups of water with two cups of the ginger tea + 4-5 pieces of fresh ginger cut into cubes. Leave in the refrigerator overnight before serving.

Black Bean Brownies

Black Bean Brownies (TRIED AND TRUE)
Printable Version

Phase: 1
Preheat Oven: 350
Cooking Time: 30-40

1 15oz. can of UNSEASONED black beans - drained and rinsed
OR 1 1/4 cup cooked beans of any color
4 eggs (extra large)
1 cup Splenda
3 tbsp. unsweetened cocoa powder
1 tsp. baking powder
2 tbsp. oil or butter
1 Tbs Vanilla (FULL Tablespoon)
1/2 tsp baking soda
1/4 cup ricotta cheese or cream cheese 

For extra chocolatey goodness:
2 ounces of unsweetened chocolate, melted with
2 Tbs. oil/butter in the micro..
Add a couple of Tbs. of splenda..

Then mix this in the batter right before you spread it in the pan.

chopped nuts - optional (I used chopped walnuts)

Preheat oven to 350 degrees. Mix all ingredients in a food processor or blender- blend very, very well. At this point, I decided it needed more chocolate flavor so I did the addition above, then mixed it in.

Pour into an 8x8 baking pan sprayed with cooking spray or oiled with canola or olive oil. Bake for 30-40 minutes. (til toothpick pulls out clean).

Mine took 30 minutes..

Oatmeal Muffins

• 1/3 cup egg whites
• 1 teaspoon vanilla extract
• 2 cups applesauce, unsweetened
• 1/2 cup honey
• 5 cups, Old Fashioned rolled oats
• 1 scoop Whey Protein Powder, unsweetened
• 1 tablespoon ground cinnamon
• 3 teaspoon baking powder
• 1 teaspoon salt
• 2 3/4 cups water
• Optional toppings: raisins, walnuts, chocolate chips

Preheat oven to 350 degrees. Mix egg whites, vanilla, applesauce, and honey together in a bowl. Add in oats, protein powder, cinnamon, baking powder, salt and mix well with wet ingredients.  Pour in water and combine. Spray muffin tins with cooking spray or use cupcake liners. Pour mixture evenly into muffin tin cups. If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter. Bake 35 minutes until a toothpick in center comes out clean. Cool and enjoy or freeze them in gallon freezer bags. Keep refrigerated if not freezing.

Pumpkin Pancakes

Easy, Fluffy Pumpkin Pancakes

I have finally found a pumpkin pancake recipe that I like! I’ve tried mixes, I’ve tried making them from scratch…and generally the pancakes come out flat and gooey. Cate’s preschool recently made pumpkin pancakes and shared the recipe they used…and they’re perfect! Yea for preschool teachers!

Pumpkin Pancakes
Adapted by me from a recipe on FoodNetwork.com
- 3 C buttermilk pancake mix (I like Krusteaz the best, Bisquick worked too)
- 2 C cold water
- 2/3 C canned pumpkin
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
In a medium/large bowl, whisk all the ingredients until just blended (batter should have lumps). Spray heavy griddle or skillet with nonstick spray and heat griddle over medium heat. Spoon 2 T (I did 1/4 C) batter unto griddle to form each pancake. Cook until edges are drying and bubbles start to pop, turn and cook a few minutes longer. Serve with lots of butter and maple syrup!

POSTED BY JANE MAYNARD AT 11:45 AM  

WEDNESDAY, OCTOBER 28

Easy, Fluffy Pumpkin Pancakes

I have finally found a pumpkin pancake recipe that I like! I’ve tried mixes, I’ve tried making them from scratch…and generally the pancakes come out flat and gooey. Cate’s preschool recently made pumpkin pancakes and shared the recipe they used…and they’re perfect! Yea for preschool teachers!

Pumpkin Pancakes
Adapted by me from a recipe on FoodNetwork.com
- 3 C buttermilk pancake mix (I like Krusteaz the best, Bisquick worked too)
- 2 C cold water
- 2/3 C canned pumpkin
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
In a medium/large bowl, whisk all the ingredients until just blended (batter should have lumps). Spray heavy griddle or skillet with nonstick spray and heat griddle over medium heat. Spoon 2 T (I did 1/4 C) batter unto griddle to form each pancake. Cook until edges are drying and bubbles start to pop, turn and cook a few minutes longer. Serve with lots of butter and maple syrup!

POSTED BY JANE MAYNARD AT 11:45 AM  

from:http://thisweekfordinner.com/2009/10/28/easy-fluffy-pumpkin-pancakes/

Creamy Chicken Ranch Alfredo

Serves 4-6

4 boneless, skinless chicken breasts
2 cups broccoli 
small onion
1 large zucchini (leave out for cycle 1)
1 red pepper
1 8oz package of Fat Free Cream Cheese
1 packet of Spicy Ranch Dip Mix
1 can of fat free chicken broth
minced garlic 
salt
pepper
3 tbs olive oil

Cut up chicken in to bite sized pieces and saute until done in 1 tablespoon of olive oil. Set aside.

Cut up vegetables into bite sized pieces. Saute in 2 tablespoons olive oil. Add in a few splashes of chicken broth as your are cooking the veggies to help steam them. I add the veggies to cook in this order:
Garlic & Onions, Broccoli, peppers and zucchini.

In a non-stick saucepan heat together the cream cheese 1/2 can of chicken broth and spicy ranch packet. This makes your sauce.

Combine chicken, veggies & sauce and simmer for about 5 minutes. Salt & pepper to taste. Serve over brown rice or pasta. You can also serve over spaghetti squash.