Lentil Tacos

Recently, I have had to become creative with alternative taco fillings.

You see, up until about 6 months ago, my son only knew of bean & veggie tacos.

Then one day, my dad had the great idea that his grandson needed to experience "meat".

A big, huge, steak. Needless to say, he has never looked back. Now he insists on ordering prime rib when we eat out instead of anything off the $4.95 kids menu. (I'll be sending you the bill dad...) And he also loves meaty, taco fillings.

My daughter dislikes red meat, as do I, and my husband & son could exist on it.

What's a mom to do?

Fool them all....

Lentil tacos are fabulous because they are filling like meat and when cooked with taco seasoning they take on a similar flavor. Everyone is happy, especially, mom.

Lentil Tacos

serve 4

1 tablespoon olive oil

1 cup finely chopped onion

1 clove garlic, chopped

1 cup dried brown lentils, rinsed

2-3 tbsp. taco seasoning

2 cups vegetable broth

8 taco shells

1 1/4 cups shredded lettuce

1 cup chopped tomato

garnish: fresh guacamole & salsa

Heat oil in large skillet over medium-high heat. Cook onion, garlic and salt until onion begins to soften, 3 to 4 minutes. Add lentils and taco seasoning. Cook until spices are fragrant and lentils are dry, about 1 minute. Add broth; bring to a boil. Reduce heat, cover and simmer until lentils are tender, 25 to 30 minutes. Uncover lentils and cook until mixture thickens, about minutes. Mash with a rubber spatula. Spoon 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, guacamole & salsa.

Powerhouse Kale Salad

How wonderful to have friends with gardens!

Although I love vegetables more than words can say, I am unable to maintain a garden.

It is even a running joke in my family that I kill houseplants in record time.

Seriously, my sister and mother will take bets when I bring home a plant as to how long it will make it under my care. They even hum taps and wish it good luck...

Nonetheless, I appreciate those exceptional women who are able to do it all.

This is one of my favorite recipes and I was inspired by the gift of kale from my moms (abundant) garden and basil & tomatoes from a friend (thank you Kristin!)

Voila! I may not be able to produce the food but with great friends, I am completely secure with experimenting with recipes and yes, my black thumb.

Powerhouse Kale Salad

serves 6-8

1 head of kale, washed, stemmed and cut into ribbon strips

3 green onions, cleaned and chopped

1 red pepper, diced

1 carrot, peeled and shredded

1/4 cup hemp seeds

1/4 cup diced walnuts

small handful of raisins or cranberries

optional: fresh herbs (I use basil)

1 batch tahini-lemon dressing (recipe below)

Mix the vegetables, kales leaves and 1/2 cup dressing in a large bowl until thoroughly combined. Keep in the fridge to "marinate" for 30 minutes. When ready to serve, toss with hemp seeds, walnuts and raisins. Will keep in the fridge for up to 2 days.

Tahini-Lemon Dressing

1/4 cup tahini

2 garlic cloves

juice from two medium-sized lemons

1/4 cup nutritional yeast

2-4 tbsp. extra virgin olive oil

salt and pepper to taste

3 tbsp. or more of water, as needed

In a food processor, add all the ingredients and process until smooth.

Corn & Bulgur Salad with Cilantro & Lime

Having a husband from the Midwest, corn is a must everyday of the summer.

I could take it or leave it, however, in order to keep peace in the house, I take it.

Therefore, I am always looking for new ways in which I can use it in recipes

so that we are not gnawing on corn cobs all summer.

Here's one for all you corn lovers!

Corn and Bulgur Salad with Cilantro & Lime

Serves 4-6

This recipe works just as well with other grains such as quinoa, couscous, or rice.

1/2 cup bulgur

1/2 boiling water

1 tbsp. extra virgin olive oil

3 ears of corn, shaved about 3 cups kernels

Salt

1/4 medium-size red onion, diced about 1/2 cup

1 jalapeno chili, seeded and thinly sliced

1 tbsp. fresh lemon juice

1 tbsp. fresh lime juice

Cayenne pepper

1 tbsp. coarsely chopped cilantro

Place the bulgur in a medium-size bowl and pour the boiling water over it. Cover and let stand for 20 minutes. Meanwhile, heat the oil in a saute pan. Add the corn and 1/4 tsp. salt and saute over medium heat for 5 minutes. Add the onion and saute for about 3 minutes, until the corn is tender. Allow to cool, then toss with the bulgur, chilies, lemon and lime juices, 1/2 tsp. salt, and a few pinches of cayenne pepper. Add more salt if necessary. Toss in the cilantro just before serving.

Sauteed Zucchini

This recipe comes from www.101cookbooks.com and is a fabulous, easy, versatile summer recipe. I have enjoyed this on its own as a side dish, tossed in pasta and sprinkled with Parmesan cheese, placed on top of brown rice, or baked into a frittata. Let me know if you find any creative ways to use this delicious recipe!!

Sautéed Zucchini

2 tablespoons extra virgin olive oil
5 medium garlic cloves, thinly sliced
3 medium shallots or new red onions, thinly sliced
fine grain sea salt
2 medium zucchini, sliced into 1/4-inch thick coins
a good handful of dill, chopped
1/4 cup Marcona almonds or toasted almond slices

In your largest skillet heat the oil over medium-high heat. Stir in the garlic and cook until it starts to take on a hint of color. Stir in the shallots and a big pinch of salt, and cook until they start to soften, a couple minutes. Add the zucchini, stir to get it coated with a bit of oil, and arrange the coins in as much of a single layer as your pan permits. Dial the heat up a bit if needed, add another pinch of salt and cook, stirring occasionally until the zucchini browns - ten minutes or so. Remove from heat and fold in the dill and almonds before serving. Taste, and adjust the seasoning if necessary.

Serves 2 - 4.

Beat the Bloat!!

BEAT THE BLOAT THIS SUMMER!

More than 10 million Americans regularly complain about being bloated. That uncomfortable sensation — the result of air passing through your intestines — is often caused by certain foods. So, what’s safe to eat to keep you from unbuttoning your jeans? Try incorporating these foods into your daily diet and you’ll be zipping up your pants in no time!

Grapefruit
Like other fruits with high water content, grapefruit is nearly 90 percent water and it's high in fat-burning enzymes.

Avocados

Avocados contain monounsaturated fat, which will help regulate your blood sugar and keep you feeling full for longer periods of time. When your blood sugar is stable, your body is less likely to store fat around your stomach.

Strawberries and Blueberries
Fiber absorbs excess calories in your intestinal tract and sends them out of the body. At the same time, antioxidants increase the blood flow to your muscles, which may help your muscles work harder and more quickly while you are active.

Oranges and Watermelons
Because water flushes waste and excess water out of your system, enjoying water-rich foods is ideal. Watermelons, as their name suggests, are almost all water — 92 percent. Oranges too are approximately 80 to 90 percent water.

Garlic

This plant helps reduce the levels of fat in the liver, whose main functions include detoxification and the production of biochemicals necessary for digestion — major aspects of the prevention of bloating.

Lettuce, Spinach, Kale & Chard
These green leaves, in addition to kale and chard, provide a healthy dose of fiber, vitamins, and minerals. They also help with acid indigestion and constipation.

Peppermint, Chamomile and Ginger
These teas are gas reducers. In addition to these herbs, bitter herbs, despite their taste, are effective at stimulating the digestive tract as well as the flow of saliva.

BLOAT FREE RECIPES:

Grapefruit and Avocado Salad

4 large red grapefruit, peeled and sectioned

4 avocados - peeled, pitted, and sliced

1/3 cup orange juice

1/3 cup olive oil

3 tablespoons lime juice

2 tablespoons honey

salt and cracked black pepper to taste

Arrange the grapefruit sections and avocado slices attractively in a shallow serving dish. In a bowl, whisk together the orange juice, olive oil, lime juice, and honey until well combined; drizzle the dressing over the grapefruit and avocado slices. Season to taste with salt and black pepper. Serve immediately.

Just a few easy dietary changes can change your feeling from bloated to blissful in no time.

Strawberry Balsamic Salad

1/4 cup balsamic vinegar

1 1/2 tablespoons Dijon mustard

1 tablespoon honey

1 small shallot, peeled and chopped

2 small cloves garlic, peeled

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 cup olive oil

1 head red lettuce leaves, rinsed, dried, and torn

1/2 small red onion, peeled, cut into 1/2-inch-wide slivers

1/4 cup sliced almonds, lightly toasted

1 pint fresh strawberries, rinsed and sliced

To make the dressing, place the balsamic vinegar, Dijon mustard, honey, shallot, garlic, salt, and pepper in the bowl of a mini food processor. Pulse until blended. Slowly pour in the olive oil, and pulse again until thoroughly blended. Set aside or refrigerate until needed. Divide lettuce between 6 serving plates, and top with red onion, almonds, and strawberries. Serve dressing on the side.

Chilled Watermelon Soup

4 cups seeded watermelon cubes

1/3 cup apple juice

2 tablespoons fresh lime juice

1 teaspoon chopped fresh mint

1/4 to 1/2 teaspoon ground ginger

1 tablespoon honey (optional)

1/3 cup plain nonfat yogurt

Process first 5 ingredients and honey, if desired, in a blender or food processor until smooth, stopping to scrape down sides. Cover and chill 1 hour. Serve in individual bowls with a dollop of yogurt.

Lemon Garlic Grilled Salmon

8 salmon steaks, de-boned, skin left on

1/4 c lemon juice, freshly squeezed

2 heap tbsp dried basil

4 large garlic cloves, minced

1/4 c olive oil

salt and pepper

Marinate salmon with all the above except salt and pepper for 2 hours or overnight in freezer bag in fridge. Remove from bag and grill to desired doneness approx. 5 minutes per 1 inch thickness. Salt and pepper during the last few minutes of cooking. Serve with wild rice and salad.

Simple Swiss Chard

2 tablespoons extra-virgin olive oil

4 cloves garlic, minced

1 bunch Swiss chard, stalks discarded, leaves cut into wide ribbons

1/4 cup balsamic vinegar

salt and pepper to taste

Heat the olive oil on a large skillet over medium heat. Stir in the garlic and cook until tender and aromatic, about 2 minutes. Add the Swiss chard and balsamic vinegar; cook and stir until the chard is wilted and tender, about 5 minutes. Season with salt and pepper and serve.

Fourth of July Fiesta!

Photo via www.marthastewart.com

For many, Fourth of July marks the beginning of hot Summer weather, a perfect time to start up the grill and have an outdoor picnic. Why not put a healthier, fresh twist on your Fourth of July cookout?

Try these recipes and make a delicious meal that will make this

holiday weekend fun, festive & healthy!

Tequila Flank Steak

This steak is wonderful served with warm tortillas, served over rice or

on top of a bountiful salad.

(You can also make steak sandwiches with the leftovers.)

2 flank steaks (1 1/2 pounds each)

Marinade:

3 tsp. lime zest

1/2 cup freshly squeezed lemon juice

1/2 cup chopped fresh cilantro

1/4 cup olive oil

1/4 cup soy sauce

1/4 cup tequila

1 tbsp. chopped garlic

2 tsp. ground cumin

2 tsp. dried oregano

Freshly ground black pepper

Whisk all the marinade ingredients together. Pierce the meat with a knife. Add the meat to a large baking dish or two resealable plastic bags. Pour the marinade over, turning to coat the steaks. Refrigerate at least 2 hours or overnight. Preheat the grill to medium-high heat. Remove steak from the marinade and grill steaks to medium rare- about 4 minutes. Discard the marinade. Transfer steaks to a cutting board and tent with foil to keep warm- let stand for about 10 minutes. To serve, slice thinly on a diagonal across the grain.

Guacamole

Top your tequila flank steak fajitas with this for a healthy treat!

2 avocados

1/2 lemon, juiced

2 tablespoons chopped onion

1/2 teaspoon salt

2 tablespoons olive oil

Cut the avocados into halves. Remove the seeds, and scoop out the pulp into a small bowl. Use a fork to mash the avocado. Stir in lemon juice, onion, salt, and olive oil. Cover the bowl, and refrigerate for 1 hour before serving.

Fresh Salsa

Nothing tastes better in the summer time than vine ripened tomatoes.

Dress up your steak with this salsa and use the leftovers to top an omelette!

3 tomatoes, chopped

1/2 cup finely diced onion

4 serrano chiles, finely chopped

1/2 cup chopped fresh cilantro

1 teaspoon salt

2 teaspoons lime juice

In a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice. Chill for one hour in the refrigerator before serving.

Grilled Peppers

3 pounds red or yellow bell peppers (8 medium), quartered

1 tablespoon dried oregano

3/4 teaspoon salt

1/4 teaspoon ground black pepper

1/4 balsamic vinegar, to taste

3/4 cup extra virgin olive oil

In a large bowl, using a wire whisk, combine the spices with the vinegar and then slowly whisk in the olive oil in a steady stream. Add the peppers and stir to combine. Let marinade at least 2 hours. Grill the peppers over medium high heat, 5 minutes on each side. Peppers should be charred in spots but not completely charred. Makes 4 cups.

Black Bean & Corn Salad

This is a delightful side dish or can also be a wonderful light lunch topped with guacamole.

1/3 cup fresh lime juice

1/2 cup olive oil

1 clove garlic, minced

1 teaspoon salt

1/8 teaspoon ground cayenne pepper

2 (15 ounce) cans black beans, rinsed and drained

1 1/2 cups cooked corn kernels, fresh or frozen

1 red bell pepper, chopped

2 tomatoes, chopped

6 green onions, thinly sliced

1/2 cup chopped fresh cilantro (optional)

Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed. In a salad bowl, combine beans, corn, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.

Chipotle Cream

Dollop on top of grilled steak, chicken or beans for a spicy kick!

1/2 cup sour cream

1 1/4 tsp. chipotle flavored hot pepper sauce

1 tsp. fresh lime juice

Whisk all ingredients together in a small bowl to blend. Season to taste with salt.

Rice with Summer Squash & Pepitas

The pepitas add such a wonderful crunch to this delicious side dish.

2 tablespoons olive oil

1 small onion, finely chopped (about 1 1/4 cups)

1 medium yellow zucchini, cut into 1/2-inch cubes

1 medium green zucchini, cut into 1/2-inch cubes

1 1/2 cups long-grain brown rice (about 10 ounces)

3 cups chicken or veggie broth

3 tablespoons roasted salted shelled pumpkin seeds or pepitas

3 tablespoons finely chopped Italian parsley

Heat oil in heavy large saucepan over medium-high heat. Add onion and cook until soft, stirring frequently, about 4 minutes. Add yellow zucchini, and green zucchini; sauté until vegetables begin to soften, about 3 minutes. Add rice; sauté 1 minute, stirring constantly. Sprinkle with salt and pepper. Add broth, increase heat to high, and bring to boil. Reduce heat to low, cover, and cook until rice is tender, 18 to 20 minutes. Season to taste with salt and pepper. Stir in pumpkin seeds and parsley.

Cilantro-Lime Vinaigrette

Thursday night (another rainy evening) we had company for dinner and I decided to make zucchini & corn enchiladas, sweet pepper rice and salad. This dressing is one of my favorites as a companion to any mexican meal.

I tossed in mixed greens, chunks of avocado, red pepper, red onion and pepitas.

Cilantro-Lime Vinaigrette

4 tbsp. fresh lime juice

1 jalapeno pepper, seeded and cored

1 clove garlic

1/4 cup cilantro

1/2 cup extra virgin olive oil

Salt & Pepper

In a blender, combine the lime juice, jalapeno pepper, garlic, cilantro and oil. Blend until the dressing is creamy. Add salt and pepper to taste.