Healthy Meals

Ingredients:

1 cup of pitted and roughly chopped black olives (sun-dried is best, but canned will do)
2 tablespoons of sun-dried tomatoes, chopped
2 tablespoons of sun-dried red peppers, chopped
2 green onions, finely chopped
1 tablespoon of finely chopped parsley
2 Roma tomatoes, finely chopped
1 tablespoon of cold-pressed, extra virgin olive oil
Sea salt and pepper, to taste

Ingredients:

2 large sweet potatoes or yams, peeled and cut into 1/2-inch cubes
1 cup of cranberries, fresh or frozen
1 large granny smith apple, peeled and diced
2 tablespoons of maple syrup
1/2 cup of orange juice
1 tablespoon of extra virgin olive oil

Directions:

Preheat oven to 350 degrees Fahrenheit.

Toss sweet potato or yam cubes with olive oil until evenly coated. Spread cubes out in a baking dish. Top with cranberries and diced apple.

Ingredients:

1 package of Shanghai bok choy - approximately 8 small to medium heads
2 tablespoons of extra virgin olive oil
1 teaspoon of minced garlic
1-2 cups of vegetable broth or water
1 tablespoon of sesame oil
Sea salt, to taste

Directions:

Cut the ends off the bok choy heads so that the leaves separate. Rinse leaves in a sink or basin full of water. Rinse a few times, using fresh water each time, as the grit tends to linger. Drain.

Ingredients:

2 cups of brown or white rice, uncooked
1 can of chickpeas
1 red or vidalia onion, chopped
Cold pressed, extra virgin olive oil
Freshly squeezed lemon or lime juice
Fresh herbs like cilantro, parsley, or basil
Sea salt, to taste

Directions:

Cook rice using two cups of water for white rice, or four cups of water for brown rice.

Drain chickpeas and boil them for 1-2 minutes. Drain again. This will help remove any preservatives that may have come with the chickpeas.

Ingredients:

1 and 1/2 cups of washed baby spinach leaves
1 fennel bulb
1/2 cup of green lentils
5 tablespoons of cold pressed, extra virgin olive oil
1 clove of garlic, unpeeled
4 tablespoons of lemon juice or red wine vinegar, whichever you prefer
Sea salt and black pepper
Small handful of roughly chopped parsley, basil, or mint

Directions:

Ingredients:

2 cups of frozen (thawed) or fresh blueberries
2 cups of rolled oats
1/2 cup of raisins (organic, if possible)
1/2 cup of chopped dried figs
1/4 cup of chopped raw nuts (pecans are best, walnuts or almonds are also good)

Directions:

Combine rolled oats, dried figs, raisins, and nuts. If you prefer more of a fine texture, simply grind mixture for a few seconds in a food processor or blender. Store this mixture in an airtight container in the refrigerator.

Ingredients:

1 cup of brown rice
4 teaspoons of finely chopped vidalia or red onion
2-3 tablespoons of chopped walnuts
2-3 tablespoons of dried cranberries
1 large apple, peeled and chopped into small pieces
2 tablespoons of extra virgin olive oil
Sea salt (optional)
2 teaspoons of brown rice or red wine vinegar
4 teaspoons of finely chopped green onion

Ingredients:

* 4 portobello mushrooms, sliced
* 1 cup of shiitake mushrooms, chopped
* 2 onions, chopped
* 2-3 cloves of garlic, minced
* 1 cup of brown rice
* 2 cups of water
* 2 organic eggs
* 1 block of firm tofu
* 2 tablespoons of extra virgin olive oil
* 2 tablespoons of soy sauce
* 2 tablespoons of miso paste
* 1 cup of breadcrumbs

Ingredients:

1-2 fennel bulbs
2-3 leeks, sliced into 3 inch lengths
1-2 Yukon gold potatoes, cut into bite-size pieces
2 red onions, cut into 1/3 inch rings
1 lemon
Extra virgin olive oil
Sea salt and ground black pepper (optional)

Directions:

Ingredients:

1 and 2/3 cups of coconut millk
2 teaspoons of coconut oil
1 and 1/4 cups of vegetable broth
6-8 ounces of Yukon or new potatoes, quartered
4 ounces of baby corn cobs
2 teaspoons of raw/unpasteurized honey
6 ounches of broccoli florets
1 orange, yellow, or red bell pepper, seeded and sliced lengthwise
Sea salt and pepper (optional)