C'EST SI BON

Vegetarian Moroccan Lentil Soup RECIPE

This is a very easy vegetarian extremely healthy fun recipe!  You don't even really need broth, but if you prefer to, choose an organic low sodium vegetarian broth.  

 YOU WILL NEED

Spices (see below) Onions, garlic, raw uncooked lentils, vegetarian broth (if desired, can use water...) carrots, and kale 

SPICES I USED ... add to taste

cumin!
cloves!

cayenne pepper! 
 coriander !
cracked black pepper! 
and don't forget Cinnamon!!!  

Saute a medium onion with 4 cloves of garlic in some olive oil...

CHOP UP YOUR VEGGIES :)  I did carrots and Kale...

put your lentils (raw, and uncooked) in a large pot and make sure they are more than covered with liquid, whether it be water or broth or both...  You are going to have to keep ADDING WATER as the lentils cook so MAKE SURE YOUR POT IS BIG ENOUGH....

They are going to float a bit to begin with, so make sure you cover and stir, cover and stir, so they cook evenly....

ONCE THE LENTILS LOOK SOFTer add VEGGIES and GARLIC/ONIONS
to the pot.....

THIS IS HOW IT WILL LOOK WHEN JUST ABOUT DONE.... 

LET YOUR LENTILS COOL FOR A BIT, then SERVE ...

 

Pineapple UPside- down CAKE

RECIPE: Coutry Kitchen

INGREDIENTS YOU WILL NEED... *** I SUBBED BOB'S RED MILL GLUTEN FREE ALL PURPOSE FLOWER BLEND AND IT WAS YUMMY!!!

• 1 can(s) (20 1/2 ounce) pineapple rings in pineapple juice
• 12 tablespoon(s) unsalted butter
• 1/2 cup(s) light brown sugar, lightly packed
• 1/2 cup(s) dark brown sugar, lightly packed
• 1/3 cup(s) chopped pecans
• 1 1/2 cup(s) all-purpose flour
• 1 teaspoon(s) baking powder
• 1/2 teaspoon(s) salt
• 4 large eggs
• 2 large egg yolks
• 1 1/2 teaspoon(s) vanilla extract 
• 1 1/2 cup(s) granulated sugar 

Seriously yummy GLUTEN FREE PIZZA CRUST!!!

 (RECIPE BELOW)

2 CUps gluten free flour blend
2tsp of Xanthum gum - 2tsp of gf baking powder
1tsp sugar - 1/4 tsp salt - 1/4 tsp Italian seasoning

2 Tablespoons of olive oil - 1 1/2 cups water
 425 degrees 20 mins
 







Cooking tips **
 use water to keep the dough from  
sticking to your hands ** bake and broil the dough BEFORE you add any toppings if you want CRISPY CRUST!!!  Add toppings last, after you've achieved desired crust ( I like mine VERY crisp)

AvoCaDo and CILANTRO
Deviled Eggs
delicious little devils...

Simply choose a nice ripe avocado,
mix with yolk and spoon into egg whites

salt & pepper to taste

Top with fresh cinlantro
& a pinch of cayenne pepper
and sea salt

Brunch-in'

Individual flat breads egg pizzas... Cook flat breads until golden brown... create a dip in the center of the dough to crack the egg into... crack egg onto bed of spinach and return to oven until egg is cooked to desired temp... ENJOY!........ 

spinach, mushroom, leek, and asiago fritata + mini potato egg and cheese cups

BRUnCHIn'''!!!

xoxo Debra JEan

Lemony couscous 
with garlic and onions sauteed in olive oil, and fresh basil

 

xoxo Debra Jean 

I wake up starved just about every morning so to keep from eating everything in sight I mix up a healthy, filling

smoothie that keeps me going through my morning and helps stave off the munchies...

I 
LOVE THIS

SMOOTHIE

 

DIRECTIONS AND INGREDIENTS :

*1 Medium banana 100 calories

*1/2 cup of non fat plain yogurt 50 calories

*1 tbs of honey (buy local organic!) 60 calories

*1 heaping tbs of peanut butter (I LOVE maranatha brand) 150 calories

*4 medium sized strawberries 20 calories

 Add all ingredients into the blender at once

slice up the banana and remove strawberry stems...

Blend until smooth ...

Pour...

ENJOY!!!

 XOXO DEBRA JEAN

..fashion makes me hungry...

Grilled asparagus 

with minced almonds 

sauteed in garlic

  


DIRECTIONS:
VERY EASY!!

You will need:
*1 cup of almonds
*oil of your choice (see below)
*1/4 clove of garlic 
*1 bunch of asparagus

Crush almonds with a fork
slice garlic
put some sesame oil in a saute pan and let it get hot
**(or oil of your choice, I love Spectrum Organic Oils)**
Add garlic and once browned lower heat
Add crushed almonds
Add asparagus last and cover (boil before hand if you like your veggies very soft)
Cook time is up to you, personally I like my veggies firm

XOXO DEBRA JEAN