[vc_row css=”.vc_custom_1434367571074{margin-bottom: 55px !important;}”][vc_column][vc_column_text]Hawaiian Hay Stacks – Great way to eat raw foods, and quick to prepare.
( rice, veggies of your choice, chicken, cheese, chow mien noodles, cream of mushroom soup )

Cook about 4 cups of rice. Cut up any veggies you like. ( tomatoes, olives, green peppers, broccoli, celery, pineapple, raisins, coconut, can of black beans ) Top plate with rice and assorted toppings. Top with cream of mushroom soup warmed, cheese and chow mien noodles.

Veggie Stir Fry – ( any assorted veggies cut up, add your choice of protein either 3 oz of chicken, ¾ cup of tofu, or ½ + cup of beans, choose one of either brown rice or whole wheat pasta, add marinara sauce of your choice )

Stir fry veggies in 2 TB of olive oil with garlic and cilantro. Cut chicken and then set aside and cook veggies still leaving a crunch. Put in either the pasta or brown rice and mix together. Top with sauce and cilantro, and parmesan cheese.

Potatoes Fries – ( yams or white potatoes, olive oil spray, seasoning )
Wash, peel, and dry potatoes and slice into thin strips. Spray with olive oil and sprinkle with any seasoning you like then rotate and repeat-Cook on a cookie tray at 375 for 20 minutes and rotate for another 20 minutes until done.
( I like Greek seasoning or Italian ) Serve with salad, steamed green beans, mushrooms with slivered almonds. )

Marinated Grilled Chicken – ( bag of boneless, skinless chicken, freezer bag, vegetable oil, soy sauce, Worcestershire sauce, red wine vinegar, lemon, crushed parsley, garlic )
Mix everything together and put in a double layered gallon size freezer bag and let marinade overnight in fridge. Taste best when grilled.

¾ cup of vegetable oil, 1/3 cup of soy sauce, 3 tablespoon of Worcestershire sauce, ¼ of red wine vinegar, juice of 1 lemon, 1 tablespoon of dry mustard or squirt of fresh, 1 teaspoon of salt, 2 tablespoon of crushed parsley, 1 clove of crushed garlic.1 bag of chicken tenders. ( I have used ½ of vegetable oil with a ¼ cup of applesauce and it works great and much healthier )

Chicken and Veggie stir fry – ( chicken, pasta, preferred veggies, noodles, cilantro, 16 oz jar of marinara sauce, 1 can of crushed tomatoes )

Cooked Chicken and set aside. Cook favorite pasta and drain. Stir fry favorite veggies in 2 T olive oil and garlic for about 7-10 minutes. Mix favorite marinara sauce with 1 can of diced tomatoes mixed, fresh chopped cilantro and heat up on the stove in a pan. Pour over noodles. ( Broccoli, zucchini, red peppers, mushrooms, black olives, sun-dried tomatoes, fresh
spinach, )

Tabouli Salad –
1 cup bulgur wheat for every 2 cup water and boil for 20-25 minutes
Add chopped vine ripe tomatoes, cucumber, scallions chopped, fresh mint, cilantro, parsley, diced provolone cheese. Add some beans or chickpeas to make a complete protein meal.

Dressing: Juice of 1/2 lemon, 2 tbsp of extra virgin olive oil, salt, and pepper to taste.[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1434367606190{margin-bottom: 55px !important;}”][vc_column][vc_column_text][/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1434367780066{margin-bottom: 0px !important;}”][vc_column width=”1/2″][vc_column_text]Southwestern Bean Salad
1 cup of dried black beans
1 cup of white cannellini beans
2 medium red onion
1 medium red pepper
3 tb chopped fresh coriander
1 clove garlic, crushed
½ teaspoon ground cumin
1.3 teaspoon French mustard
2 tablespoon red wine vinegar
¼ up of virgin cold pressed olive oil
Salt and pepper to taste

Soak beans in separate bowls in cold water over night. Drain and rinse beans. Place in separate pans and cover with water. Bring to boil, reduce eat and simmer for 45 minutes until tender. Drain, rinse and cool. Chop the onion and red pepper. Place in bowl with beans coriander and stir. Combine the garlic, cumin, mustard and vinegar and whisk in the oil. Add salt and pepper if desired. Salad stores well for several days.

Wild and Brown Rice Salad ( wild rice, brown rice, red onion, red pepper, celery, fresh parsley, chopped pecans )

Cook 1 cup of wild rice and 1 cup of brown rice and cool. Add medium red onion chopped, 1 small red pepper, 2 celery sticks, 1 tablespoon fresh chopped parsley, 4 tablespoon chopped pecans.
Dressing: ¼ cup of orange juice, ¼ cup of lemon juice, 1 teaspoon finely granted organ rind, 1 teaspoon finely grated lemon rind, ¼ cup of olive oil.
Argula Raspberry Salad
6 C baby arugula, rinsed and spun
½ c chopped walnuts
½ C goat cheese, flaked with a fork
1 C fresh or frozen raspberry thawed

Place greens on a chilled salad plates. Sprinkle goat cheese and walnuts over greens. Top with raspberries. Serve with Berry Dressing.

Berry Dressing
8 strawberries, tops removed
16-20 raspberries
2 T maple syrup
2 T extra virgin olive oil
1 T lemon juice
2 fresh basil leaves, chipped
Sea salt to taste

In a blender, combine the berries, honey, oil, lemon juice, basil, and salt. Puree. Chill before serving.
Yields: 2-4 servings[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_column_text]Cucumber Salad with peanuts and chili – ( 3 medium cucumbers, white vinegar, truvia or sugar, sweet chili sauce, 12 shallots, coriander leaves, 6 oz of roasted peanuts )

3 medium cucumber cut in half lengthways and thinly sliced
Combine 2 tablespoon white vinegar and 2 teaspoon of white sugar ( or 2 packet of truvia) and dissolve in large bowl.
Add cucumber, 2 tablespoon sweet chili sauce, 12 chopped shallots and coriander leaves. Allow 45 minutes to marinate. Just before serving add 6 oz of unsalted peanuts.

Chickpea and Olive Salad – ( 1 ½ cups dried chickpeas, 1 large seedless cucumber, 1 small read onion, fresh parsley, ½ cup black olives, 1 tablespoon lemon juice, 3 tablespoon olive oil, 1 clove garlic, honey)

Soak chick peas in cold water over night. Drain, place in covered water pan and cook for 25 minutes until tender. Drain and cool. Cut tomatoes, cucumbers, onion and add 3 tablespoon of fresh parsley, olives in serving bowl. Place 1 tablespoon lemon juice, 3 tablespoon olive oil, 1 clove of garlic crushed and 1 teaspoon of honey in blender and mix well. Pour dressing over salad.

Tuna Sandwich with chopped apples, raisins and onions, cucumbers, add mustard and Nayonaise mixed together. Spread on whole wheat pita bread with a little bit of dill seasoning. Served with veggies on the side or a fresh salad.

Herbed White Bean and Cucumber Sandwich – ( white beans, parsley, dillweed, salt, pepper ,feta cheese and lemon juice, wheat bread or pita, cucumber, romaine lettuce. )

1 cup of cooked white beans
2 TB of chopped fresh parsley
1 TB of chives
1 TB fresh dill
1/8 tsp black pepper/sea salt
2 ounces feta cheese
1 TB fresh lemon juice
8 slices of whole grain bread
Romaine lettuce,
Sprouts if desired

Combine beans, parsley, chilies, dill weed, salt, pepper, cheese and lemon juice in food processor and process until smooth. Add more herbs or lemon juice as desired. Spread on bread slices and top with layer of cucumber, lettuce. Top with remaining bread slices. Serves 4[/vc_column_text][/vc_column][/vc_row]