Welcome to The Fitness Pantry!
Chick Jic Salad
1 cup garbanzo beans (chick peas)
1 small jicamae oil
crushed garlic
salt & pepper
red pepper flakes
Chop jicama into julienned slices
Cube tomato
Mush a ripened avocado with oil oil, salt, pepper, red pepper to taste and crushed garlic.
Add lemon juice & mix in chervil/parsle
Toss with veggies
May be refrigerated
Spicy Olive Oil Dressing
This is a staple in our house. We use it on salads mostly, but also as a sauté oil to add extra flavor.
1 cup extra virgin olive oil
1 tbsp crushed garlic
1 tbsp red pepper flakes
½ tsp Himalayan sea salt
Add ingredients together & shake!
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Crunchy Pecans
2 cups raw whole pecans
3 tbsp Braggs Amino Acids
five spice powder
Coat pecans with Braggs in a bowl & spread onto a cookie sheet
Dust with five spice powder
Bake @ 275 for 15 minutes
Cool
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Bock Choy & Sweet Onion
1 head of bok choy cut in to 1" pieces
1 small sweet onion finely chopped
1 tsp Braggs Aminos
Five spice powder
tarragon vinegar
1tbsp shiitake & sesame dressing
(I use Silver Palate organic brand but you can substitute sesame vinaigrette)
Pinch garlic salt
1tbsp olive oil
Saute bok choy in olive oil until almost translucent but still firm. Add Bragg's
Set aside
Saute onion with vinaigrette, tarragon vinegar & garlic salt
Combine bok choy & onion!
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Invigorating Mint Tonic
¼ cup chopped fresh mint
5 lemons or limes
agave nectar
dash of cayenne pepper
dash of cinnamon
dash of nutmeg
water
Squeeze lemons or limes into a small pitcher of water 24-36 oz
Add agave for sweetness to taste
Add mint & spices to taste
Stir & pour over ice
Enjoy!
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Baked Grapefruit with Candied Ginger
2 ruby red grapefruits sliced in half
4 pieces candied ginger about 1" each
Cinnamon
Loosen up grapefruit with a sectioning tool or knife being careful not to cut thru the skin
Cut ginger pieces in quarters and push small ginger pieces into the grapefruit sections
Sprinkle with cinnamon
Bake @ 350 for 10-15 minutes
Enjoy warm
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Veggies with Buckwheat
2 cups cooked buckwheat groats
1 can hearts of palm, drained & rinsed thoroughly
½ cup carrots diced
Raw macadamia nuts
Olive oil
Himalayan salt
Braggs Aminos
2 tbsp lite Cesar dressing
Pepper
After cooking the buckwheat, set aside
Chop macadamias & sauté in a pan with garlic salt, Bragg's & olive oil
Add to the buckwheat & stir"
Add Cesar dressing & pepper to taste
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Granola
Aim for organic oats, syrup, oil & fruit. Substitute your favorite dried fruits to make this your very own creation!
3 cups old fashioned oats
¼ cup golden or red flax seed (optional)
¼ cup raw pumpkin seeds
¼ cup sunflower seeds
½ cup sliced almonds
4 oz dried pineapple bits
4 oz dried chopped apricots
6 oz crystallized ginger chopped
½ cup organic pure maple syrup (regular pancake syrup won't work)
¼ cup canola or other suitable oil
Mix all oats & nuts, bake @350 for 12-15 minutes being careful not to brown the oaks too much
Stir & return to bake for an additional 12-15 minutes
Add fruit & cool
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Yummy Dijon Tarragon Dressing
I was privileged to get this family recipe from a dear friend. This is wonderful over a hearty green like romaine or kale. Try it as a sauce over your favorite fish
2 cloves chopped or crushed garlic
½ tsp pepper & salt
1 tbsp chervil or dried parsley
2 oz dijon mustard
1 oz tarragon vinegar
1 cup extra virgin olive oil or more to taste
Combine the garlic, salt, pepper, chervil and mustard together first
Add the tarragon vinegar & wisk together
Slowly add the olive oil wisking as you pour to create a thickened creamy texture.
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Roasted Tomatoes
These tomatoes will be fragrant & sweet. You can remove the rosemary sprigs before eating & salt to taste if you desire...but we love these without any seasoning!
Simple and succulent!
6 medium tomatoes approx 3" in diameter
Fresh rosemary sprig
Drizzle of olive oil
Slice tomatoes in half &lay on a baking sheet flat side facing up
Break off small sections of fresh rosemary & stick them inside the tomato flesh
Drizzle with olive oil
Bake for approx. 40 minutes.
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Roasted Peppers
Red, orange & yellow bell peppers
Olive oil
Cut up peppers in 2" cubes, discard seeds
Place in a glass or other roasting pan and drizzle with olive oil to lightly coat
Bake @ 350 for 45 minutes
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Coconut Spinach Potato Soup
Ingredients
Coconut milk
Spinach
Potato
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Buckwheat & Veggie Soup
2 cups cooked buckwheat groats
1 can organic soy beans or other variety
1 carton (4 cups) organic chicken broth
Chopped carrots, zucchini, onion, mushrooms etc.
Pepper
Chop veggies and place in pot with broth
Just warm to taste.
Add buckwheat & pepper
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Avocado Devilled Eggs
No Mayo in these tasty treats!
6 organic eggs
1 ripe avocado
Dijonnaise or any mustard you like
Garlic salt
Dash cayenne pepper & paprika
Splash of hot sauce (optional)
Boil eggs & soak immediately in ice water to peel off the shells easily
Slice in half & place yolks in a bowl. Add avocado, mustard and spices
Mix until creamy
Fill eggs and sprinkle with paprika & cayenne
Enjoy freshly made
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Brown Rice Pasta Salad
½ box brown rice pasta
1 can organic garbanzo beans drained and soaked
1 medium tomato chopped
1 medium yellow pepper chopped
1 cup chopped carrots
1 small sweet onion
1 cup broccoli florets
4 tbsp McCormick Salad Supreme seasoning
Or
Your favorite pasta seasonings
½ cup organic Italian dressing
Cook, drain, and rinse pasta
Add veggies
Add seasoning
Chill
Just before eating, add dressing and stir
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Raw Savory Soup with Bok Choy
Large bundle of Kale greens
1 bunch broccolini or head broccoli
1 head of bok choy
2 stalks celery chopped
5-6 small spring onions chopped
1 can organic white beans or soy bean rinsed (optional)
4 cups organic chicken broth & 1 can organic roasted garlic broth
Or
4 cups Country Inn White Wine & Herb broth
Any lemon pepper & herb seasoning
Himalayan sea salt
Pepper to taste
Cut up bok choy and saute partially to soften. Add to broth in a pot
Cut up all vegetables & add to broth
Add any beans to broth
Do not cook
Season to taste
Heat slightly til warm
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Roasted Cauliflower with Gnocchi
Head cauliflower cut in 2 inch pieces
sage
Whole Wheat gnocch
Oil
salt
pepper
Toss cauliflower, sage. oil salt & pepper in a glass baking dish
Bake 400 degrees F for 25-30 minutes
Meanwhile, bring water to boil and cook gnocchi
Toss together & enjoy!
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Artichoke & Sun-Dried Tomatoes Rice Pasta
8 oz Tinkyada or other rice pasta
1/2 cup fresh chopped basil
5 sun-dried tomatoes
1 can artichoke hearts, chopped
1 1/2 tsp crushed garlic
1 tsp olive oil
1/2 red bell pepper
1 small onion chopped
Cook pasta
Pour boiling water over tomatoes and let soak for 15 minutes
Drain then chop
Put oil in sauce pan with onion, pepper and garlic until soft
Reduce heat to medium & add artichokes & tomatoes
Cook for 2 minutes
Stir in pasta
Add basil, salt & pepper
