Frozen Peaches

     If you love Peaches and want them all year round, I have an idea for you.  This is so simple you will laugh, but freezing Peaches the easy way can be done with such simplicity it becomes entertainment.  My big secrets are to use freestone cling free Peaches, I don’t peel my Peaches, I do a pre freeze with individual pieces.  I have used a Plant Based Sweetener in the past, but have decided the Peaches are sweet enough on their own and need no extra.  Follow along, and you will be a pro before you know it, make it an activity and employee the kids.  ;)

Ingredients ~

Ripe Peaches

Lime Juice 

Lakanto Monk Fruit ~(or sub with Sugar if desired, or follow my lead and don’t  sweetener at all)

Parchment Paper

Cookie Sheet

Pint Freezer Ziplock Bags

     Rinse ripe Peaches, slice and dice, add to bowl, toss with Lime and Sweetener (optional), lay on parchment lined cookie sheet so pieces are not touching, freeze 3-4 hours, remove, peel from Parchment, add 1 pound to each Ziplock Bags, label with the date and lay flat in freezer.  When ready to use, defrost in fridge.  I do not peel my Peaches, it’s not necessary.  If you pre freeze your Peach pieces individually, they retain their firm nature when defrosted.  I use the Lime juice to retain their color, and it does not take away from the taste.  Enjoy  :)

Arugula Potato Salad

 

     There are so many things to love about my Arugula Potato Salad.  First off, it is hearty enough for Fall or Winter, yet light enough for Spring and Autumn…so basically you can not go wrong any time of year!  How’s that for versatile!  The other fun thing is that Arugula is so beautiful, but still packs a strong hot spicy mustard flair.  Each of these cups are only 84 calories, 19g carbs, 2.7g fiber, 16.3g net carbs, 2.3g protein and .2g fat.  So on top of everything else, this yields phenomenal macros.  And did I mention colorful as well!?

Ingredients for 16 cups~

2 pounds Potatoes (I used 3 large Baking Potatoes)

1 pound trimmed fresh Green Beans

5oz container Arugula (use less if desired)

10oz container of Cherry Tomatoes (cut in half)

10oz bag grated Carrots (I cheat and buy the bag on this one)

1 diced Yellow Bell Pepper

3 diced Green Onions

1/2 cup California Balsamic Ginger Balsamic

     Add each cleaned Potatoes to a piece of aluminum foil, prick the Potatoes, bake for 2 hours on 375, remove, cool, add to fridge overnight, dice when ready to use.  This trick really helps in holding up during dicing, much better than boiling.  Meanwhile, add trimmed Green Beans to microwave safe bowl along with 3 Tablespoons Water, and cook for 3-4 minutes, or til crisp tender.  Add Arugula to large salad bowl, along with Potatoes, Green Beans, and remaining ingredients, toss well to coat and serve.  Enjoy. :)

Black Bean Cowboy Caviar

     Is it a side, a main...or a dip!?  Yes, yes and heck yes!!!  I have created a healthy guilt free version of an American favorite.  I welcome all praise.  The famous tangy dressing has been changed in health but not in flavor.  Follow along to see my fun tips.  Each cup of the 12 cups, are only 147 calories, 26g carbs, 7.4g fiber, 18.6g net carbs, 7g protein and 3.6g fat.  Enjoy each cup with a nice punch of protein and fiber, that equals staying power in the belly!  :)

Ingredients for 12 cups~

3/4 cup dry Black Beans~sub with 15oz can

2/3 cup dry Black Eyed Peas (feel free to sub with favorite or more Black Beans)~sub with 15oz can

1 pound fresh Tomatoes, diced and drained on paper towel a couple hours

2 Ears fresh Corn in the HUSK~microwave 4 minutes, cool to touch, remove Husk and shave off kernels 

1 Orange Bell Pepper diced

2 diced Avocados

2-3 diced Green Onions

1 Bunch Cilantro Leaves

1/2 cup Balsamic Vinegar~I use California Balsamic Sweet Heat, 7 Herb Italian or Persian Lime

     Soak Beans and Peas separately overnight in bowls with water 3-4 inches above them, drain, separately add Beans and Peas to individual pots, cover with water, simmer two hours or til tender, drain and add to large mixing bowl, about 4 quarts.  Meanwhile, dice Tomatoes and let drain on a couple paper towels.  Then add Husked Corn to microwave for 4 minutes, remove Husk, trim off Corn to yield at least 2.5 cups.  Add all ingredients to bowl along with the Beans and Peas, mix til fully incorporated and enjoy as desired.  Refrigerate any leftovers...if any!  ;)

Brussels Salad

     Whether you are wanting to feed a crowd or just enjoy leftovers, this is one not to miss.  It is a Fall favorite of Brussels Sprouts, yet the sweet hint of Blueberries still shine thru, all the while providing a small punch of protein.  All these qualities allow for nice staying power when used as a side or main course.  Each of the cups (15.5 cups total) are only 113 calories, 21g carbs, 3.7g fiber, 17.3g net carbs, 4g protein and 1.7g fat.  Pairs nicely with grilled Chicken, or pretty much what ever your heart desires!

Ingredients for 15.5 cups~

1/2 cup dry Chickpeas (sub with a 15oz can)

1/2 cup dry Quinoa

24oz bag Brussels Sprouts~trimmed to yield at least 16oz

10oz bag grated Carrots~feel free to do your own, I cheat and buy bagged to spare my knuckles 

1 diced Red Bell Pepper

1 pint fresh Blueberries

2-3 diced Green Onions

1/2 cup California Balsamic Ginger Balsamic

1/4 cup slivered Almonds

     Add Chickpeas to bowl of water, making sure water covers Chickpeas by 3-4 inches, soak over night, drain, add to pot, cover with water and simmer two hours or til tender, drain and set aside.  Meanwhile, prepared Quinoa according to package directions.  Trim Brussels to yield at least 1 pound, cut in half, add to food processor and shred, feel free to slice by hand if necessary, and add to large 4 Quart mixing bowl, along with all other ingredients, I usually save the Almonds til the end and use as a garnish.  Refrigerate any leftovers.  Enjoy :)

Grandma Alley’s Fruit Salad

 

     When our kids were young, every Sunday was a traditional feast at Grandma Alley’s.  She would spend hours in the kitchen whipping up a smorgasbord of sensational options from her homemade pizza, to her homemade chocolate shakes…made to order.  Not to mention all the sides, she was famous for her Snicker Salad (Snickers Bars, Apples, Whipped Cream, Sour Cream and a touch of Mayo…don’t knock it, it’s crazy good), as well as her mouth watering Fruit Salad.  Who ever couldn’t fit around the table would use the wooden TV trays that grandpa made, and find their place in close proximity.  The kitchen table was small but the love was big.  She has been gone for decades, but the memories burn bright.  Isn’t it interesting how food connects generations.  Recently, one of our sons asked me to replicate her Fruit Salad, and I think I have a share worthy version you will appreciate, and hopefully try out on your loved ones.  Enjoy, …we sure did. ;)

Ingredients~ (No amounts were ever measured)

Fresh diced Peaches, tossed with Lime Juice and as much Sugar as desired, this may be why everyone loves her Peaches. (Since I don’t eat Sugar, I sprinkled mine with Lakanto Monk Fruit, or just go without)

Fresh diced Apples, tossed with Lime Juice to preserve color

Diced Banana (this add a certain flair that made the Salad special)

Red Grapes

Diced Strawberries

Fresh Blueberries 

     Add to bowl, toss to fully incorporate!  Store leftovers in fridge…if there are any.  Enjoy. :)

Vegan Chicken Patties

 

     Are you someone who likes those Meatless Mondays… or heck, every day of the week?  Whelp, I have a pretty good idea for something to try, and you will never miss the heavy stuff.  Packed with flavor, these Vegan Chicken Patties are perfect for lunch or din din, paired with some Edamame and a Salad it will leave you satisfied for hours.  Each of these 5 Patties, are only 196 calories, 29.6g carbs, 6.5g fiber, 23.1g net carbs, 10.3g protein and 4.2g fat.  Your only decision will be what time to eat!  ;)

Ingredients for 5 Patties~

1 cup dried Garbanzo Beans

1/4 cup Nutritional Yeast

1/4 cup ground Flax Seed

1/4 cup Liquid Coconut Aminos

Seasoning as desired~I used Garlic Powder, Onion Powder, Poultry Seasoning, Chili Powder, and Pepper

     Add Beans to bowl, cover with water, soak overnight, drain, add to pot, cover with water, simmer two hours, drain and add to Food Processor along with remaining ingredients.  Blend til fully incorporated.  Divide into 5 equal portions, shape into circles, tenders or nuggets,  lay on parchment lined cookie sheet, bake at 375 for 25 minutes, carefully and gently flip half way thru.  Consume as desired.  Enjoy. ;)

Quinoa Salad

 

     If you are wanting to take advantage of seasonal produce, then this is the Salad for you!!!  Yellow Peaches and Sweet Corn are the shining star of this recipe, and once you dig in you will see why!  Each of these 11 cups are 161 calories, 35.5g carbs, 7.4g fiber, 28.1g net carbs, 7.3g protein and 1.5g fat.  This is so outstanding, and perfect as a main dish, side dish or to take along to a large gathering.  We will be serving ours as a side with grilled Salmon, but whatever you do you can’t go wrong as long as this ends up in your mouth!!!  ;)

Ingredients for 11 cups~

3/4 cup DRIED Black Beans (sub with a drained can)

1 cup Red Quinoa

2 diced ripe Yellow Peaches

2 cups fresh Ears Sweet Corn, cooked and trimmed

1 diced Red Bell Pepper

3-4 diced Green Onions

1 Bunch Cilantro Leaves

1/2 cup California Balsamic Vinegar (I used Apple Balsamic, but feel free to sub with any favorite~www.californiabalsamic.com )

     Add Beans to bowl, cover with water, rest over night, drain water, add to pot, cover with water, simmer 2 hours, drain and add to large mixing bowl.  In the meantime, add Quinoa to pot with 2 cups water, simmer 20 minutes and add to the large mixing bowl, along with remaining ingredients.  Mix well, and serve.  Enjoy  ;)