Fresh Fruit Water

Fresh Fruit Water

I filled an empty glass Voss water bottle with filtered water, then added sliced tangelo oranges, lemon, strawberries (all organic), and some chopped fresh mint from my garden. I refrigerated it overnight, and by this morning the fruit was fully infused with the water, and it was ice-cold and delicious. I’ve been sipping on it all day, and it is so refreshing. It’s something I intend to do daily from now on, especially as the Southern California weather is beginning to warm up. It’s a great way to keep yourself hydrated all day, and it looks pretty, too!

Tofu Salad

Tofu Salad

INGREDIENTS

1 c super firm cubed tofu, (from paper-towel wrapped whole tofu kept overnight in refrigerator)
1 tsp of my homemade dressing (1/4 c EVOO, 2 tbsp fresh lemon juice, 1 tsp Flavor God Everything Seasoning, 1 tsp dried sweet basil, 1/2 tsp black coarse-grind pepper – Mix all together and refrigerate. Use as needed.)
1/4 c chopped red onion
1/4 chopped red bell pepper
1 c finely sliced English cucumber
Half an avocado, sliced in small cubes
1/2 c arugula (or other greens, like spinach)
few leaves of fresh basil
Lemon wedge, plus extra lemon to squeeze over the salad
Flavor God Everything Seasoning

METHOD:

After cubing the 1 cup of dried tofu, add about 1 tsp of the dressing and mix well. Refrigerate and let the flavors blend for an hour or overnight. Chop the other vegetables and mix gently together in a medium-sized bowl. Add the tofu to the mixture, and very gently toss through. Place the arugula on the bottom of your serving bowl, and top with the vegetable mixture, and the basil leaves on the side of the bowl. Squeeze fresh lemon juice over the salad, and sprinkle with the seasoning (to taste). Add the lemon wedge (for decoration, or for additional juice to squeeze on the salad.

The marinated tofu is also an excellent addition to other salads, such as Greek salad, to replace the Feta cheese.

Lentil Soup with Arugula

Lentil Soup with Arugula

INGREDIENTS:

3 TBSP EVOO
3 C RINSED LENTILS
3 CARTONS (32 OZ EACH) ORGANIC VEGETABLE BROTH
3 LARGE CHOPPED CELERY STALKS, WITH LEAVES
3 LARGE CARROTS, GRATED AND SLICED
1 LARGE CHOPPED ONION
4 CLOVES MINCED GARLIC
1 TBSP FLAVOR GOD EVERYTHING SEASONING
1 TSP FLAVOR GOD GARLIC LOVER’S SEASONING
1 TSP DRIED SWEET BASIL
1 TSP COARSE-GRIND PEPPER
LARGE HANDFUL OF FRESH ARUGULA

METHOD:

Heat soup pot on stove to medium heat and add olive oil. Add all the vegetables, except the garlic. Stir and sauté until the vegetables soften. Add the garlic and stir well, sautéing for a few minutes until they become fragrant. Add the lentils and seasonings, and stir well. Add the broth, and turn up the heat to high. Bring to a boil. Lower the heat to simmer and cover partially with the lid. Stir occasionally while the soup simmers for about an hour. Place about two-thirds of a handful of fresh arugula on the bottom of the individual serving bowl, and top with the soup. Add the rest of the handful of arugula on top. Serve immediately.

Weekly Meal Prep for my son

Weekly Meal Prep for my son

Once a week I prepare the week’s meals for my son. I take it over to his place on Monday mornings and assemble it all in his meal prep containers. He works out and doesn’t want to negate his hard work at the gym by eating improperly, so he retained my services to prepare his meals each week. He prefers meals higher in protein and (good) fat, and lower in carbs.

Here we have Greek meatballs using low-fat, organic grass-fed ground beef; tabbouleh; guacamole; Greek non-fat plain yogurt with cucumber and garlic; and a small rosemary roasted red potato. For breakfast, I always make steel-cut oatmeal. I also made a green smoothie (not pictured) that consisted of: spinach, grapes, cucumber, carrot, apple, celery, lime, tangelo orange, frozen banana, mint, almonds and water.

Meatballs:

2 lbs. organic grass-fed low-fat ground beef
3 slices whole-wheat gluten-free bread, dipped in a cup of milk and squeezed to remove excess liquid
1 yellow onion, minced
4 cloves of garlic, minced
1/3 c finely chopped fresh oregano
2 tbsp finely chopped fresh mint
2 tsp white wine vinegar
2 eggs, beaten
1/8 tsp grated nutmeg (I used powdered)
Himalayan pink salt, and pepper

Heat oven to 375 F. Mix all ingredients and form meatballs. Place on parchment paper on a roasting pan or cookie sheet, and bake for about 20 minutes, turning after about 15 minutes and increase the heat to 400 for the last 5 minutes. Drain on a paper towel.

Guacamole:

6 ripe Haas avocados
1 lime, juiced
1 tsp Himalayan pink salt
1 c finely diced sweet onion
6 tbsp finely chopped cilantro
4 Roma tomatoes, deseeded and finely chopped
2 tsp minced garlic
1 pinch ground cayenne pepper (optional)

Mash the avocados and then mix in the remaining ingredients. Cover and refrigerate for an hour or so, or overnight.

Yogurt Dip:

2 c plain non-fat Greek yogurt
1 c deseeded and finely diced cucumber
3 cloves minced garlic (or less)
Himalayan pink salt to taste

Mix all together, cover, refrigerate for an hour or overnight.

Roasted Rosemary Potatoes:

Heat oven to 450 F. Wash and cut red potatoes in half. Toss with olive oil, fresh finely chopped rosemary, salt, pepper, and garlic powder. Place in single layer on sheet lined with parchment paper, and bake for about 35-40 minutes.

(Tabbouleh recipe was posted yesterday when I used it in a wrap.)

Tabbouleh and Guacamole Wrap

Tabbouleh and Guacamole Wrap

After soaking the bulgur in boiling water (ratio of 1 part bulgur/two parts water), I chopped sweet onion, carrots, mint, parsley, and mixed it all into the cooled bulgur. I squeezed the juice of one large lemon over the mixture, and added Himalayan pink salt and coarse-grind pepper to taste. I refrigerated overnight to let all the flavors meld.

For the guacamole, I mashed two ripe avocados and then added some finely chopped sweet onion, cilantro, Himalayan pink salt (to taste), and fresh lemon juice.

I heated the whole-wheat lavash flatbread for 20 seconds in the microwave so it would be pliable for rolling. Then, I spread a layer of guacamole along the nearest long side, and then topped it evenly with a generous amount of tabbouleh. I rolled it as tightly as possible, squeezing along the length of it as I rolled it up.