Sweet & Spicy cole slaw

Serves: 8

Seasoning mixture

 1/3 c. Sugar
3 Tbsp. Firmly packed brown sugar
 1/2 tsp. Ground allspice
 1/2 tsp. Ground black pepper
 1/2 tsp. Ground red pepper
 1/4 tsp. Garlic powder
 1/4 tsp. Ground ginger

Sauce mixture

2/3 c. Miracle whip
1 Tbsp. Lime juice
 2 tsp. Chopped fresh cilantro
 1/2 tsp. Chili powder

Main ingredient 

1 16oz) bag Cole slaw mixes

Directions:

 1. Combine all the spice mixture into a medium bowl. Adding the sauce mixture, and blend well.

2. Once the spice and sauce mixture is blended, add the Cole slaw and combine thoroughly.

Egg drop soup

Serves: 4

4 c. Vegetable broth
1/4 tsp. Himalayan salt
1/8 tsp. Ground ginger
 3 eggs
 2 Tbsp. Parsley flakes
 2 Tbsp. Garlic, chopped
1 1/2 Tbsp. Cornstarch

 Directions:

1. Pour broth into a large saucepan, stir in salt, ginger, parsley into saucepan and bring to a boil.
In a cup add 3/4 c. of broth and cornstarch, and stir together until smooth.

 2. In a small bowl, whisk the eggs together using a fork, pour the eggs into the boiling broth mixture.
The egg should cook right away. Once the eggs has been dropped, stir in the cornstarch mixture.
Gradually until the soup is at a desirable consistency.

Asian Salad

Serves: 4

Salad dressing~

2 Tbsp. + 1 1/4 tsp. Rice wine vinegar
2 Tbsp. + 1 1/4 tsp. Vegetable oil
1 Tbsp.+ 1/2 tsp. Soy sauce
2 Tbsp. Orange juice
1 Tbsp. + 1/2 tsp. Brown sugar
 2 1/2 tsp. Fresh ginger root, minced
 1 3/4 tsp. Garlic, minced


Directions:

In a medium bowl, whisk together the rice vinegar, oil, Orange juice, soy sauce, brown sugar, ginger, and garlic.


Salad~ 

1 Medium bok choy
2 green onions, chopped
 1/2 c. Sesame seeds
 4 pkg. Ramen (leaving the seasoning packet out)
 3/4 c. Carrots, julienned
3/4 c. Napa cabbage, shredded

 Directions:

1. In a small soup pot add water, and allow to come to a boil.

2. Place the noodles in, and allow to cook for 3 minutes.

3. In a large bowl, mix the napa cabbage, bok choy, carrots, green onions, noodles together.

4. Serve chilled with salad dressing


* TIP ALERT

Ramen seasoning packets come in handle, for making broth for other soups.

Or adding simple flavor to a meal, according on the serving sizes.

Trail Mix

Serves: 6


1/2 c. Cashews
1/4 c. Peanuts
1/4 c. Almonds
1/2 c. Raisins
 1/2 c.  Unsalted sunflower seeds
 3 3/4 c. Popcorn
 1/4 c. Wasabi peas
 1/2 c. Japanese rice crackers

 Directions:

1. Mix it all together.


BENEFIT ALERT:

Cashews are very beneficial to your diet in many ways.
 Please continue to read on about, the benefits of cashews down below.

 *  Helps diminish the frequency of migraines.

*  And also lowers blood pressure, which can prevent heart attacks.

*  protects against heart disease and cancer.

Carrot Coconut Soup

Serves: 4

1 Tbsp. Olive oil
1tsp.  Crush red pepper flakes
1/2 tsp.  Cumin
1-1/2 Tbsp. Chopped fresh cilantro
 1/2 tsp. Grated ginger
 1  onion, chopped
 1 clove garlic, minced
 3 lg carrots, peeled and chopped
3 1/2 c.  Coconut milk
 1 1/2 veggie broth
2 Tbsp. Lemon juice

 Directions:

1 . Heat oil in a large soup pot over medium heat. Stir and cook the chili paste, cumin, and 1 1/2 Tbsp. of cilantro until fragrant, about 1 minute. Add the ginger, onion, and garlic; cook until the onions are soft and translucent, about 5 minutes.  Place the carrots into the pot with the onion mixture and cook for an additional 5 minutes.

2.  Pour the vegetable broth and coconut milk over the cooked vegetables. Turn the heat to medium-high and bring to a boil, stirring occasionally. 

3. Add in the Lemon juice and stir,  puree the soup using either food processor or a blender.

4. Serve warm garnish with carrots sticks and coconut flakes. (optional)

*BENEFIT ALERT:

Coconut milk is  good for several health benefits. 

* Has many minerals, vitamins and electrolytes such as calcium, potassium and chloride.

*  Is a dairy free alternative to those who are lactose intolerant and are also allergic to animal milk. This milk is also nut free, soy free and gluten free.

*  Help the body fight aging, low vision and low bone density.

*  Also aids in digestion and is also used as a laxative. It can also be a remedy for urinary and kidney problems.

*  Good for the health of your skin and hair.

Frozen chocolate yogurt

Serves: 5

2 1/2 c. Greek yogurt
 1/2 + 1 Tbsp. Organic granulated sugar
3/4 tsp. Vanilla extract
2 1/2 oz. Chocolate chips

Directions:

 1.) Stir the yogurt, sugar, vanilla extract until sugar has dissolved. Cover and place in refrigerator 1 hour.

2.) Pour mixture into ice cream maker, adding the chocolate chips and freeze according to manufactures directions.

pizza soup

(Inspired by: Baby gonzo stringy soup)

Note: you can use different types of chorizo as well.

Serves: 7

4c. Mozzarella cheese
2 big cans Tomato juice
2 1/2 c. Green bell peppers, chopped
4 c. Corn kernels
1 1/4 lb ground lean turkey

 Directions:

1.) Brown the ground turkey in a skillet.

2.) Add Tomato juice, corn kernels, green bell peppers, to soup pot.
 And allow to cook until everything is completely cooked.

3.) Add cheese, turkey into bowl before, adding the tomato juice plus vegetables.  

Bon appetite!

Baked Pears

(Inspired by: Baked apples)

Serves:4

4 Bosc pears
1/2 c. Organic brown sugar
 4 Tbsp. Butter
2 tsp. Ground cinnamon
1 tsp. Vanilla extract
1 tsp. Butter (for baking dish)

Directions:

1.) Preheat oven to 350,  1tsp. Butter to grease baking dish.

2.) Peel pears, halves and cored.

3.) In a small bowl, combine by whisking together  the butter, cinnamon, vanilla extract brushing them  on both sides.

4.) Arrange the pears on the baking dish, with cut side down. And bake for 30 minutes on both sides, or until fork tender.
Basting them every 15 minutes with juices from the pan.

5.) Serve with you're favorite ice cream (optional)

chocolate banana sorbet

Serves: 6

3 frozen bananas
1 Tbsp. Cold water
2 Tbsp. Chocolate chips

 Directions:

 1.) Pulse bananas, water, chocolate chips in a food processor until smooth. But not to smooth to break the chips up, then enjoy!

Pizza nachos

Serves: 12

1- 1/2 lb. Soy chorizo& tbsp;
1-1/2 onion, sliced
1-1/2 (14.5 oz) pkg. Tortilla chips
 1-1/2 (16 oz.) Can refried beans
 3 Tbsp. Jalapeño pepper sliced 
3 Tbsp. Black olives, sliced
1-1/2 (8oz) pkg. Shredded Mexican cheese
 1/4 tsp. Italian seasoning
 1/4 tsp. Garlic powder
 1/4 tsp. Parsley flakes
1/8 tsp. Onion powder
 1 Tbsp. + 1-1/2 tsp. Olive oil

 Directions:

 1.) Preheat oven to 300.

2.) Brown the soy chorizo in a skillet over medium heat, 10 to 12 minutes, stirring often; drain excess grease and set the soy chorizo aside.

3.) Heat the olive oil in a large skillet over medium heat; cook the onions in the skillet and stirring often, until soft and brown, about 20 minutes. Set aside.

4.) Spread out the tortilla chips on a greased baking sheet, in an even layer.

5.) Spread the chorizo, onions, refried beans, jalapeño pepper slices, cheese over chips.

6.) Sprinkle Italian seasoning, garlic powder, onion powder, parsley flakes.

7.) Bake for 10 to 15 minutes or until cheese is melted.

Sauteed broccoli

(Inspired by: sauteed string beans)

Serves: 4

 11 oz. Fresh Broccoli, trimmed
2 Tbsp. Coconut oil
3/4  clove garlic, freshly  minced
3/4 Tbsp. Crushed red pepper flakes

Directions:

 1.) Heat oil in a wok over high heat.

2.) Reduce the heat  down to medium, and place broccoli in the wok. Cover, and cook 10 minutes, stirring occasionally.

 3.)  Toss in garlic and crushed red pepper flakes, and stir until garlic is  slightly golden color.
And blended well with broccoli.

 4.) Enjoy!

Spaghetti Salad

Serves: 12

3 (16 oz) pkg. Spaghetti pasta
1/2 c. Shredded carrots
 1/2 c. Kale, chopped
1/4 tsp. Lemon pepper
9 cloves garlic, sliced
3/4 tsp. Red chili pepper flakes

 Directions:

1.) Bring a large pot of water to a boil.

2.) Add pasta to the boiling water, and cook until you're desire texture.

 3.) Drain water from the pasta.

4.) Add cold into the pot, and repeat step 3.

5.) Add carrots, Kale, lemon pepper, garlic, chili pepper.

6.) Toss and Enjoy!

Brown sugar glaze

Serves: 20- 25

2 c. Brown sugar
3/4 c. Cornstarch
1/4 c. Evaporated milk
1 tsp. Vanilla extract

 Directions:

 1.) Blend brown sugar and cornstarch together, and pulse until it's the consistency Of confectioner sugar.

2.) Combine evaporated milk,vanilla extract into a medium saucepan.
And heat over low heat until warm.

3.) Stir in the blend of brown sugar and cornstarch, into the milk mixture.

4.) Whisk slowly until well blended.

5.) Remove from the heat, and allow to cool until it's thick enough to spread.

Black cherry oatmeal

 Serves: 4

2 c. Oats
4c. Water
2 c. Black cherries (removing pit)
Coconut sugar

Directions:
 Boil water, and stir in oats.
Cook about 1 minute over medium heat; stir occasionally.
 Add sugar to your liking but not to much, Enjoy!

Cranberry turkey sub sandwich

*vegan/ vegetarian friendly

Serves: 4

4 hoagie rolls
1/4 c. Crumbled blue cheese
Turkey salami, sliced * Tofu turkey
3 c. Lettuce, chopped
1/2 tsp. Mustard
4 Tbsp. Cranberry spread
Cucumbers
 Olive
Fresh Bail

Directions:
Cut hoagie rolls in half slightly then spread the cranberry spread on one end. Place crumbled blue cheese, turkey,lettuce, and the cucumbers. Spread mustard on the other end, and more turkey, lettuces, olives, fresh basil. Then enjoy!

Strawberry chicken- less salad

Serves:4

1/2 c. Strawberries
1/2 lb. Kale, rinsed & torn
1/2 lb. Spinach, rinsed & torn
2- 1/2 tsp. Sesame seeds
 3/4 c. Chicken - less strips 
Himalayan salt (to tastes)
Cayenne pepper ( to tastes)
 Salad dressing ( your choice)

Directions:
 Toss  together Kale and spinach with the remaining ingredients.
 Add you're favorite salad dressing, and top it off with sesame seeds.

Fruit slaw

Serves:4

1 c. Napa cabbage, shredded
1/4 c. Carrots, shredded
1/4 c. Apple, cut into matchstick strips
 1 c. Red cabbage, shredded
1/4 c. Dried cranberries
1/4 c. Peans, chopped
 1/4 c. Crushed pineapple (drain juices)
 1 c. Vanilla yogurt 

Directions:
In a medium bowl blend together all ingredients, except chopped pecans and vanilla yogurt.
 Once all ingredients are blended add the vanilla yogurt, and chopped pecans.

Creamy brown rice pudding

 Serves: 4
* Omit if allergic
 * * Omit if vegan
*** if both

1-1/3 c. Brown rice
1 c. Milk *** ( Rice milk, Almond milk)
1/3 & 1 Tbsp sugar
1/4 tsp. Himalayan salt
 3/4 egg, beaten **
1-1/4 tsp. Butter **
1/2 tsp. Vanilla extract
1 tsp. Ground ginger
3/4 c. Lemon juice
3/4c. - 2 Tbsp. Milk
1/2 c. - 2 tsp. Rasins
 1 Tbsp. Lemon zest (garnish)

Directions:

 Stir in brown rice, 3/4 c. Milk, sugar, salt, together in a sauce pan over medium heat until thick and creamy for 15 to 20 min lower heat down to medium low.

Stir in 1 c. Milk, egg, ground ginger, raisins into rice.
Constantly stir until it reaches the thickness you want, 3 to 5 minutes.

 Remove from heat and stir in butter and vanilla extract, lemon juice into mixture. Then garnish with lemon zest, and enjoy!