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Mediterranean Summer Salad

Long time no see! The last few months since I started my new job I have been trying to play catchup in life and have not been very inspired to cook. This usually happens when I start a new employment until I start to get into a routine. But as of late I’ve been eating out a lot and finally am getting sick of it. So now I’m creating. 🙂
Last night I threw together an experiment and hoped for the best. Thankfully it was a winner! 😀 Thankfully it’s really easy to make as well. The flavors in this salad are perfect for summer as it’s very fresh and light. This dish was inspired by a conversation about the Mediterranean Diet someone at work has been on lately. I think I might look more into it!

I call for “cans of”, but if you want to put in the extra time to cook your garbanzo beans I made mine in a “beyond rice, cooker” crockpot so it could soak for 3-4 hours and then cook for a minimum of 3 hours. I cooked mine in water, pink hymilian salt, and dropped a vegetable bouillon cube in for added protein and flavor.
Give it a try and plan a picnic on a beautiful day. I paired this with red lentils and green beans. Rinse and cook red lentils in chicken broth for 10 minutes, adding onion powder, garlic powder, salt, pepper, and 1/2 – 1 tsp dried thyme. Once cooked, add in cooked and drained green beans, and a little olive oil and that’s it. It packs a lot of protein in these two dishes and no meat had to be thawed (which is the main reason I barely eat meat…lack of planning lol!)
So now on to the recipe! 🙂

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Mediterranean Summer Salad

Ingredients:
• 1 can Garbanzo beans, rinsed and drained
• 1 can black olives, drained and sliced
• 1 can artichoke hearts, drained (I got the ones in water to cut the cost)
• 1/4 – 1/2 red onion, diced
• 1 green onion, diced
• Lemon zest of 1 lemon
• Juice of 1/2 a lemon
• Olive Oil to coat (3-5 Tbs)
• 1 Tbs Italian seasoning
• Salt and Pepper to taste

Combine all ingredients in a large bowl and marinate in the fridge overnight. It will taste good when freshly made, but even better if you marinate it.
Serves 4-6

I hope you are enjoying the beautiful spring and cooking fresh homemade meals. It really is an investment to your health to cook instead of eating out. I just feel better when I know what goes into my food instead of hoping I don’t get sick from an ingredient someone forgot to tell me, or cross contamination.
Also a recent change to my diet, I have been off corn for almost six months now if not longer, and cheating doesn’t even appeal to me anymore. It really made a difference in my digestion. When I ate corn it was organic as much as possible, and even that bothered me. Now I am starting to cut out nightshades too. I do notice when I eat potatoes on how much it effects my alertness and pain levels. Potatoes are my #1 comfort food too. But I do want to feel even better than I have been and hopefully one day the weather changes will not effect me as much as it does.
Look forward to more creations coming up and fresh meal ideas.
Thank you also for hanging in there while my life was put on hold.

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Spicy Tortilla Soup

Tis the season for a warm soup! One of the reasons I love autumn is because it’s a great excuse to make SOUP! I am totally a soup person. I hated breakfast foods when I was a teen, so I would eat Campbell’s select chicken noodle for breakfast. And ya, I was hungry like 1 hour later. Haha.
This soup is gluten free and very hearty. I served this Sunday and most my friends made soup or chili too. We all had that look on our face like we barely ate but were sooo full! I ate mine with my Organic non-GMO white corn chips and they had their Juanita’s. They asked why I brought my own….umm…everything about Juanita’s chips are tainted! To each his own. :-p
This soup got the crowd approval, so it’s edible. I hope you try it, it can be made in the crockpot too. If you use canned beans then you don’t have to cook as long, 20-30 minutes to simmer is fine. I wish I had more chicken to work with but there were only 2 rotisserie chickens left; small or smaller. 😦 I had run all over town Saturday to get my stuff I between errands and avoiding car wrecks on the freeway. No greater joy then hitting every red light it town! :-p
I hope you try it out. Enjoy!

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Tortilla Soup

• 1 lb. dried black beans, rinsed
• 6 cups Chicken stock
• 1 large onion, chopped
• 2 ribs celery, chopped
• 3 carrot, finely chopped
• 4 cloves garlic, pressed
• 2 tsp. cumin
• 1/2 tsp. red pepper flakes
• 2 bay leaves
• 3 T. tomato paste
• salt to taste (about 3/4 – 1 tsp)
• 1/2-1 tsp pepper
• 1 rotisserie chicken, de-boned and shredded
• Cilantro, chopped for topping
• Cheese for topping (I use almond cheese)
• Tortilla chips

How To:
Cover and soak beans overnight, or bring to boil and then turn off stove and soak for 1 hour. Drain. (Or cheat if in a time crunch and use 2-3 15oz cans rinsed and drained)
Add chicken stock, onion, celery, carrot, garlic, cumin, red pepper flakes, and bay leaves. Bring to boil and simmer gently about 1 hour.
Stir in tomato paste, chicken bouillon, salt and pepper.
Simmer another 30-45 minutes, till beans are cooked through. Add chicken.
Remove bay leaves.
Serve topped with cilantro and cheese and tortilla chips.

*Note* I usually add more veggies than called for because I like a nice chunky soup to dip my chips in. 🙂

 
 

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Tuscany Bean Soup

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So this last month I’ve found out I’ve been gluten poisoned by supplements my doctor gave me. The sales rep lied to them saying it was GF when it wasn’t. So I was the one to burst their bubble.
No scary rash this time, probably because it was in low doses, but whenever I eat it’s like I’m digesting knives. So I put myself on a liquid diet this week. I’ve been doing healing smoothies in the morning, purée soups for lunch and no coffee.
Surprisingly I’m quite awake with no coffee!!!! That was a big shocker to me!
So something must be healing. Unfortunately all the problems with other areas of me have come back with a vengeance. 😦 I have a REAL naturopath I’m going to see next week. Let’s hope we can mop up this mess.
So on to the recipe, been slacking on getting this posted all week.
It’s fabulous, so try it on those days you need to warm your belly. :]
Happy Friday!!

Tuscany Bean Soup

Ingredients:
• 1 Tbs Grapeseed Oil
• 4 large garlic cloves, crushed
• 1 medium yellow onion, chopped
• 4 cups chopped raw kale
• 4 cups GF chicken broth
• 2 cups filtered water
• 2 1/2 cups cooked white beans, rinsed
• Turkey kielbasa sausage (I use Hormel natural selects, no nitrates)
• 4 Roma tomatoes, chopped
• 2 tsp dried Italian herb seasoning
• 1/4 tsp Salt
• 1/8 tsp pepper
• 1 cup chopped fresh parsley

Directions:
In a large pot, heat grapeseed oil. Add garlic, sausage, and onion; sauté until sausage is cooked and onions translucent. Add kale and sauté, stirring, until wilted. Add broth, water, cooked beans, tomato, herbs, salt and pepper.
Bring to a boil and simmer 10 minutes.
In a blender or food processor, mix the partial or all the soup until smooth (it tastes the same puréed as it does chunky, choose your texture). Return to pot and simmer 15 minutes. Then serve. It’s sooo yummy!

And here’s a Higgley moment. :-]

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