Trippy Shrimp

Trippy Shrimp

8 medium peeled, cooked shrimp
1 small white flesh peach
1/4 pineapple
1 roma tomato
1 scallion
1/4 - 1/2 fresh jalepeno
1 lime
salt & pepper

Cut up shrimp, fruits and veggies. Squeeze the lime juice on top. Salt and pepper to taste.

Tropical Tofu Salad

Firm Tofu

Soy sauce

Dried rosemary

Dried thyme

Ground ginger

Garlic Powder

Pepper

Spinach

Romaine lettuce

Mango

Pineapple

Cashews

Lemon juice

honey

olive oil

White wine vinegar

Salt 

Dry out the tofu.  Cube the tofu and marinade in a mixture of Soy sauce, pinch of dried rosemary, pinch of dried thyme, dash of ground ginger, garlic powder and pepper.

On a greased baking sheet, bake the tofu at 350 degrees for about 15-20 min. 

For the dressing, mix 1 part lemon juice, 1 part olive oil, a splash of white wine vinegar, a squirt of honey and salt and pepper. 

Mix together spinach, lettuce, chopped mango, chopped pineapple, cashews, tofu and dressing.

Enjoy!

Buster Cookies

1/4 C. Butter
1/4 C. Red Palm oil
3/4 C. sweetner (combo of maple syrup &/or cane sugar &/or brown sugar
1 Egg
1 t. vanilla
1C. Unbleached white flour
2T. Almond flour
1t. Baking soda
pinch of pink Himalayan salt
1/2 package of cacao chips
1/2 C. chopped walnuts

Bake at 375 degrees for 8 minutes.

Barley Veggie Salad

1 C. uncooked barley

1 Zucchini

Handful of cherry tomatoes

Small can of olives

Handful of green beans

1/4 of a red onion

Handful of spinach

Juice of 1/2 lemon
1 T. Chopped parsley

2 T. olive oil

Dash of garlic powder

Dash of cumin

Salt 

Pepper

Bring the barley to a boil in 2 1/4 C. of water. Turn heat down to low and cook covered for about 45 min. 

While barley is cooking, lightly sauté chopped zucchini and chopped green beans in olive oil for a few minutes.  

In a large bowl, mix juice of 1/2 lemon, 2 T. olive oil, dashes of garlic powder, cumin, salt and pepper.  Cut the cherry tomatoes in half.  Chop up the spinach and red onion. 

When barley is done cooking, mix it into the lemon/oil mixture.  Add the rest of the ingredients and mix together.

Tarragon Mushroom Spinach Salad

1 C. mushrooms
3 kale leaves
1 T. fresh tarragon
1 clove of garlic
pine nuts
1/4 C. olive oil
2 handfulls of spinach
1 T. red wine vinegar

Over low-med heat on a stove, sautee half of the olive oil and garlic for about a minute. Add the sliced mushrooms, chopped kale, pine nuts and tarragon and sautee another minute. Add the rest of the olive oil and the red wine vinegar, then add the mixture on top of spinach. Sprinkle with salt and pepper.

Cinnamon Peach Oatmeal Muffins

1 C. Peaches (or nectarines)
1/2 C. Coconut oil
1 Egg
1/2 C. Maple syrup
1 C. Plain greek yogurt
2 t. Cinnamon
2 t. Baking Powder
1 C. Oats
1/2 C. Whole wheat flour
1/2 C. Almond, brown rice, coconut or garbanzo bean flour

Sprinkle with brown sugar and cinnamon on top.

Bake at 400 degrees for 20 minutes.

Thai Veggie Pizza

        

Crust:
1 (.25 oz) package active dry yeast
1 t. cane sugar
1 C. warm water (110 degrees)

1 C. whole wheat pastry flour

1 1/2 C. flour

2 T. olive oil

1 t. salt

Toppings:

1/2 C. peanut butter

1 T. rice vinegar

1 t. ginger, grated

1 garlic clove, minced

1 T. brown sugar

1 t. red pepper flakes

1/4 C. water

3 button mushrooms, thinly sliced

1/2 red pepper, diced

1 small head broccoli, sliced

1/2 C. shredded mozzarella cheese
1/4 C. raw cashew pieces

2 green onions, sliced

Directions:

Preheat oven to 450 degrees.

In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.

Stir in flour, salt and oil. Mix until smooth.  

Let rest for 5 minutes. 

Turn dough onto a lightly floured surface and pat or roll into a round crust.  Transfer crust to a lightly greased pizza pan.
Bake in oven for 10 minutes.
Make the sauce by mixing the peanut butter, rice vinegar, ginger, garlic, brown sugar, red pepper flakes and water.  
After the crust has baked for 10 minutes, spread the sauce on it. 
Put the mushrooms, red pepper, broccoli, cashews and cheese on top.
Bake the pizza another 10 minutes.
Add green peppers to pizza.
Enjoy!