Chia Seed Pudding

Ingredients:

• 2 Cups Milk
• 1/2 Cup Chia Seeds
• 2 Tbsp Carob Powder
• 1 Tbsp Agave Nectar
• 1 Tsp Vanilla Extract
• 2 Apples Sliced for Pairing

Directions:

• Mix All Ingredients Excluding Apple Slices in a Bowl.
• Refrigerate for at Least 6 Hours.
• Serve With Apple Slices.

Roasted Vegetables + Quinoa Enchilada Bake

This tasted a lot better than it looks, trust me.  Will most certainly make again.

Ingredients:

For Casserole:

• 1 Head Garlic, Diced
• 5 Jalapenos, Diced
• 1 Bag Pre-Chopped Vegetables from Sams Club - includes cauliflower, broccoli, and carrots (chop some more). 
• Can use 1 head broccoli + 1 head cauliflower + 2 cups baby carrots (chopped)
• 6 Peppers (Sliced, I Used 2 Red, 2 Orange, 2 Yellow)
• 1 Bag Frozen Corn
• 2 Cans Black Beans
• 1 Cup Uncooked Quinoa
• 2 Tbsp Cumin
• 1 Tbsp Cayenne Powder
• 1/2 Jar Salsa (optional)
• 2 Cups Shredded Cheddar

For Enchilada Sauce:

• 1 Can Diced Tomatoes
• 1 Can Hot Jalapenos
• 1 Can Chipotles in Adobo Sauce (Chopped)
• 1 Can Tomato Sauce
• 2 Cloves Garlic, Chopped
• 1/2 Tbsp Cumin
• 1/2 Tbsp Cayenne Powder
• 1/2 Cup Broth

Directions:

1 - Combine Broccoli, Cauliflower, Baby Carrots, Peppers, Corn, Jalapenos, 3 Tbsp Olive Oil, Cumin, and Cayanne Powder in a Roasting Pan.  Mix.  Top Mixutre with Garlic - Roast for about 30 Minutes @ 400. 

2 - Prepare Quinoa According to Packages Directions.  

3- For Enchilada Sauce - Saute Garlic, add remaining ingredients.  Simmer for 10 minutes and Remove from heat.

4 - Once Vegetables are Roasted - Combine Vegetables + Quinoa + Enchilada Sauce + Salsa if using in a Casserole Dish.  Top With Cheese.

5 - Place Dish in Oven @ 350 for 15-20 minutes covered with tin foil.  Remove Tin Foil and Cook for another 5-10 Minutes.  Enjoy with "No Fried Refried"!

Banana Chips

Ingredients:

• Just Ripe Bananas, halved + sliced

Directions:

• Place bananas in dehydrator @ 135 for 8-10 hours

Dehydrated Beets

Ingredients:

• 6 Beets, Thinly Sliced
• 1/4 C. Apple Cider Vinegar
• 1/4 C. Water
• 1 Tbsp Olive Oil

Directions:

• Mix Vinegar, Water, and Olive Oil together
• Pour over beet slices, toss with hands
• Allow mix to sit for 10 minutes
• Dehydrate @ 145 for 1 hour
• Decrease temp to 125, dehydrate for another 4-6 hours

Vegivore Boats

Time: 45 minutes
Serves: 2

Ingredients:
2 Zucchini, halved
1 Red Pepper, chopped
2 Small Yellow Onions, chopped
2 Tomatoes, chopped
1 tsp Curry
1 Tbsp Thyme
2 tsp Oregano
3 Tbsp shredded Swiss + Parmesan Cheese

1) Sauté onions over medium heat, add curry. Sauté until onions are cooked
2) Add Red Pepper to pan, cook for another minute.
3) Remove pulp from zucchinis.
4) Place zucchini shells in baking dish.
5) Mix pulp, onion + pepper mix, tomatoes, 1/2 thyme, and oregano in bowl. Fill zucchini shells with mix.
6) Place baking dish in oven @ 400 for 20 minutes.  Sprinkle cheese on top + cook for another 5 minutes!

Spicy Peanut Broccoli Slaw

Add dressing to 2 bags broccoli slaw.

For the spicy peanut dressing:

• 1 tsp olive oil
• ¼ onion, diced
• 2 T ginger, minced
• 2 garlic cloves, minced
• ½ tsp curry powder
• ¼ tsp cayenne pepper
• 1 ½ T rice wine vinegar
• ½ cup smooth peanut butter
• 1 tsp lemon juice
• ¼ cup  soy sauce
• 1 ½ tsp sesame oil
• ½ cup water
• ½ tsp salt

Instructions

1. Combine slaw ingredients in a large bowl.

2. Cook onion in olive oil over medium heat until translucent (about 3 minutes).

3. Add in ginger and garlic and cook for another minute.

4. Stir in spices for one more minute.

5. Begin adding in liquid ingredients

6. Cook for a few minutes until well combined.

7. Remove from heat and let cool for at least 10 minutes. Combine to Broccoli Slaw in bowl

Kimchi + Tofu Soup

Ingredients (we doubled recipe)

• 2 cups kimchi, chopped into bite-size pieces
• 1 quart low sodium stock (any will work)
• 1 package of soft or "silken" tofu
• 1 tablespoon white or red wine vinegar
• 1 tablespoon liquid aminos or low-sodium soy sauce

• 2 jalapenos, chopped or cut into strips
• 3 stalk scallions, cut into bite-size pieces
• 1 tablespoon GoChuJang (Korean Chili paste) or Sriracha
• Eggs

And the rest is very simple:

1. Mix kimchi and vinegar together
2. Add mix to stalk and tofu
3. Add any optional chopped vegetables or sauces you want at this point
4. Bring this to a low, rolling boil
5. Adjust salt to taste
6. Crack in eggs if you'd like and let them cook until the whites set
7. Put that Campbell's soup snowman kid to shame in so many ways

Mile High Veggie Pie

Ingredients
- 1 Head Broccolli, Chopped
- 8 oz. Mushrooms, Chopped
- 1 Onion, Chopped
- 2 tbsp. Olive Oil
- 4 Roma Tomatoes, Sliced
- 1/2 Cup Shredded Mozzerella
- 1/3 Cup Pizza Sauce
- 1 Whole Wheat Pizza Crust (Homemade/Purchased/Cauliflower Crust)
- 1 tsp. Crushed Red Pepper Flakes
- 2 tbsp. Oregano

Directions
1 - Preheat Oven to 400 F
2 - Combine Broccoli, Musrhooms, and Onions in a Roasting Pan, Coat with Olive Oil.  Roast in Oven for 15-20 Minutes.
3 - Compile Your Pizza! Crust + Sauce + Oregano + Crushed Red Pepper Flakes + Tomato Slices + Veggies + Cheese + More Oregano
4 - Bake in Oven for 10-12 Minutes. 

Roasted Curry Butternut Squash Soup

Ingredients
3 to 4 pounds butternut squash, peeled and seeded
2 yellow onions
2 McIntosh apples, peeled and cored
2 Cans Crab Meat, drained
3 tablespoons good olive oil
Kosher salt and freshly ground black pepper
2 to 4 cups chicken stock, preferably homemade
1/2 teaspoon good curry powder


Condiments for serving:
Scallions, white and green parts, trimmed and sliced diagonally
Flaked sweetened coconut, lightly toasted
Roasted salted cashews, toasted and chopped
Diced banana
Directions
Preheat the oven to 425 degrees F.
Directions
Cut the butternut squash, onions, and apples into 1-inch cubes. Place them on a sheet pan and toss them with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread in a single layer. Roast for 35 to 45 minutes, tossing occasionally, until very tender.

Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a food mill fitted with the medium blade. (Alternatively, you can place the roasted vegetables in batches in a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree.) When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Taste for seasonings to be sure there's enough salt and pepper to bring out the curry flavor. Add Crab, reheat and serve hot with condiments either on the side or on top of each serving.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/roasted-butternut-squash-soup-and-curry-condiments-recipe2/index.html?oc=linkback

Granola "Cookies"

Ingredients:
6 ripe bananas
2.5 c. rolled oats
1 c. applesauce

3 handfuls pumpkin seeds/1 cup chopped walnuts
2 tsp. vanilla extract

1 tbsp. cinnamon
2 tbsp. ground flax
1 c. dried cherries/cranberries

Directions:
1 - Preheat oven to 350 degrees. 

2 - Using a fork, mash the bananas in a bowl. 

3 - Stir in the remaining ingredients. 

4 - Mix batter well. 

5 - Drop by rounded spoonfuls onto a lined cookie sheet. 

6 - Bake for 20 minutes.

Freezer friendly!

Swedish Split Pea Soup

Ingredients

• 1 tbsp extra virgin olive oil
• 2 cups chopped onions
• 1-1/2 cups chopped carrots
• ¼ tsp fine sea salt
• ¼ tsp freshly cracked black pepper
• 1-1/3 cups dried yellow split peas, rinsed
• 6 cups reduced-sodium ready-to-use vegetable or chicken broth
• ¾ cup water
• ¼ cup chopped fresh flat-leaf (Italian) parsley or dill, divided

Instructions

1. In a large saucepan, heat oil over medium-high heat. Add onions, carrots, salt and pepper; cook, stirring, for 6 to 8 minutes or until vegetables are softened.
2. Stir in peas and broth. Bring to a boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, for 35 to 40 minutes or until peas are very tender.
3. Transfer 1 cup of the soup solids to food processor. Add water and purée until smooth. Return purée to pan and stir in half the parsley or dill. Simmer, stirring often, for 5 minutes to blend the flavors, thinning soup with water if too thick. Serve sprinkled with the remaining parsley or dill.

Dad's Favorite Lentil Soup

Ingredients
2 tablespoons olive oil, plus extra for drizzling
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes
1 pound lentils (approximately 1 1/4 cups)
11 cups low-salt chicken broth
4 to 6 fresh thyme sprigs
2/3 cup dried elbow pasta
1 cup shredded Parmesan


Directions
Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.

Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/lentil-soup-recipe/index.html?oc=linkback

Chipotle Chili

INGREDIENTS

• 3 tablespoons extra-virgin olive oil or canola oil
• 1 lb. ground turkey
• 2 large onions, diced
• 4 cloves garlic, minced
• 1 bag frozen okra
• 2 cups corn kernels, fresh or frozen
• 1 cup bulgur
• 4 tablespoons chili powder
• 2 tablespoon paprika
• 4 teaspoons ground cumin
• 4 teaspoons garlic powder
• 2 teaspoon ground chipotle pepper
• 1/4 teaspoon cayenne pepper
• 2 14-ounce can no-salt-added diced tomatoes
• 2 15-ounce can no-salt added kidney beans, rinsed
• 2 15-ounce can no-salt added black beans, rinsed
• 1 can chipotle chiles in adobo sauce, diced
• 8 cups vegetable or “no-chicken” broth
• 4 cups water

PREPARATION

1. Brown turkey in large skillet, drain fat.
2. Heat oil in a Dutch oven over medium heat. Add , onion and garlic. Cook, stirring, until the onion starts to soften, 3 to 5 minutes.
3. Add okra and corn and cook, stirring occasionally, until the okra is starting to soften, about 5 minutes.
4. Add bulgur, chili powder, paprika, cumin, garlic powder, ground chipotle pepper, cayenne and salt and cook, stirring, until aromatic, 30 seconds to 1 minute.
5. Stir in tomatoes, ground turkey, kidney beans and black beans, chipotle chilis w/ adobo sauce, then pour in broth and water; bring to a boil.
6. Reduce heat to a simmer, partially cover the pot and cook, stirring occasionally, until the liquid is reduced and thickened and the bulgur are tender, about 50 minutes.

Mom's Chili

1 tablespoon olive oil
3 cups chopped onion
3 chopped yellow bell peppers
2 cup chopped mushrooms
6 tablespoons minced seeded jalapeno pepper
4 tablespoons chili powder
4 tablespoons chopped fresh oregano
2 teaspoon ground cumin
4 cups water
1 cup uncooked bulgur or cracked wheat
4 (14.5 ounce) cans diced tomatoes, undrained
2 (10 3/4 ounce) can tomato puree
2 cup frozen whole-kernel corn
2 (16 ounce) can cannellini beans, drained
2 (16 ounce) can red beans, drained

Heat oil in a Dutch oven over medium-high heat. Add onion and next 6 ingredients (through cumin); saute 3 minutes.

Stir in water, bulgur, tomatoes, and tomato puree; bring to a boil.

Reduce heat; simmer 30 minutes or until tender. Stir in corn and beans (I added half a can of black beans for more color and yumminess!); cook for 5 minutes.

Crockpot Enchilada Chicken Soup

Slow Cooker Chicken Enchilada Soup

Serves 6 

1 medium onion, chopped
1 large jalapeño, seeded and finely chopped
3 garlic cloves garlic, minced
2 tablespoons Mexican-style chili powder
1 tablespoon ground cumin
1 tablespoon sugar
2 ripe tomatoes, roughly chopped (Or a can of diced tomatoes)
1 (15-ounce) can tomato sauce
2 cups chicken stock, plus more for thinning if needed
2 (15-ounce) cans yellow corn, drained
2 (15-ounce) cans black beans, drained
2-3 pounds chicken
Kosher salt and freshly ground black pepper, to taste
Cayenne pepper, optional

Heat a few tablespoons of oil in a large Dutch oven or skillet over medium heat. Add the onions and jalapeño and cook until softened, 5 to 7 minutes. Add the garlic, chili powder, cumin, and sugar and stir until fragrant, 30 seconds to 1 minute.  Add the tomatoes, tomato sauce, and stock. Season with salt and pepper. Bring to a gentle boil, then transfer to the bowl of a slow cooker. 

Add the corn, beans, and chicken thighs to the slow cooker. Cover and set on low for 6 to 7 hours (or high for 4 hours). Shred the cooked chicken using two forks (if using bone-in thighs, remove the chicken to shred; discard bones and return meat to the soup). Stir in a splash of heavy cream if desired. Season the soup with additional salt, pepper, and cayenne pepper, to taste. 

Serve with cheddar cheese, sour cream, tortilla chips, and cilantro for garnish.

Ribollita

Ingredients
1/4 cup extra-virgin olive oil, plus some for drizzling on bread
4 onions, chopped
10 carrots, chopped
6 slices bacon, chopped
6 cloves garlic, 1 minced and 1 whole
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 tablespoon tomato paste
3 (15-ounce) can diced tomatoes
3 pound frozen spinach, thawed and squeezed dry
3 (15-ounce) can cannelloni beans, drained
Spices (2 tsp. of each: thyme, oregano, rosemary, marjoram, and basil)
8 cups chicken stock
3 bay leaf
1 (3-inch) piece Parmesan rind
4 to 6 ciabatta rolls, halved lengthwise or 1 loaf, sliced
Grated Parmesan, for serving

Directions
1 - Heat the oil in a heavy large pot over medium heat. 
2 - Saute bacon until almost fully cooked
3 - Add the onion, carrot, minced garlic, salt, and pepper. 
4- Cook until the onion is golden brown, about 7 minutes. 
5- Add tomato paste and stir until dissolved. 
6- Add tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits. 
7 - Add the spinach, beans, herbs, stock, bay leaf, and Parmesan rind. 
8 - Bring the soup to a boil, reduce heat and simmer for 30 minutes.

Adapted from:
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/ribollita-recipe/index.html?oc=linkback

Squash, Crab & Chipotle Soup

Squash, Crab & Chipotle Soup

Ingredients:

·         1 large butternut squash OR 2 large acorn squashes

·         2 tbsp Brown Sugar

·         3 tbsp Butter

·         2 large Leeks (white part only), cleaned thoroughly and chopped

·         3 tsp minced, peeled fresh ginger

·         5 cups chicken or vegetable broth

·         2 cans lump crab

·         ½ tsp chipotle (be careful, gets hot fast)

·         Chopped parsley or cilantro

Directions:     

1)Preheat oven to 400 degrees

            2 )      Place squash (halved and seeded) cut side down on oiled baking sheet

            3  )      Bake until squash can easily be pierced with a fork (1 hour for butternut squash, 20-45 for acorn)

            4 )      Let squash cool for 30 minutes (flip over when possible to allow for more efficient cooling) & Scoop pulp from skin

            5 )      Melt butter in soup pot over med-low heat

           6 )      Add leeks & ginger, cook, stirring until tender (not brown, when the recipe is doubled this takes about 5-7 minutes)

            7 )      Stir in squash and 4 cups veg/chicken stock 

            8)      Bring to a simmer and cook, stirring and breaking up squash with a spoon for 20 minutes

            9)      Add brown sugar

          10)   Puree contents of soup pot until smooth (I like to use an immersion blender, worth the investment), return to the pot and stir in: the rest of the veg/chicken stock, 2 can crab meat, and chipotle

          11)   Heat through and serve garnished with chopped parsley or cilantro

(My cousin adds toasted, sliced baguette bread as a garnish.  I however, am lazy and don’t. Ya’ll can slice and toast your own baguette.)

Killer Kale Pasta

Ingredients

• 2 red bell peppers
• Olive oil
• 2 cloves garlic, minced
• 2 medium onions, diced
• Kosher salt and freshly ground black pepper
• 2 teaspoons red pepper flakes, plus extra for finishing
• 1/2 cup white wine
• One 28-ounce can plus one 14-ounce can diced fire roasted tomatoes, such as Glen Muir
• 2 large bunches kale (about 3 pounds)
• 4 cups coarsely shredded roasted chicken meat
• 1 cup chicken stock
• 1/4 pound whole wheat rigatoni
• Extra-virgin olive oil
• 1 cup grated Parmesan

Directions

Rub the red bell peppers all over with olive oil and place directly over a direct flame to char on all sides, 3 to 4 minutes per side.  Remove from the flame and place into a bowl. Cover with plastic wrap and allow to steam for about 10 minutes. Once cool to the touch, remove the steamed peppers from the bowl and pull off the charred skin, stem and seeds.  Cut into slices and set aside until ready to use.

Set a large Dutch oven over medium-high heat. Add a drizzle of olive oil and saute the garlic with the shallots. Season with salt and pepper. Cook until the garlic is fragrant and the shallots are translucent, 3 to 4 minutes. Add the red pepper flakes, and then add the white wine. Cook until most of the wine has evaporated. Add the cans of tomatoes and the roasted red peppers. Mix well and bring to a steady boil. Reduce the heat so it is simmering.

Meanwhile, prepare the kale by removing stems and discarding. Tear the leaves up into bite-size pieces. Fold into the tomato sauce along with the chicken. Toss to combine and cover with a lid. Cook for about 5 minutes, and if you notice that the vegetables are “dry,” add 1 cup chicken stock. Simmer until the kale is tender, all the flavors have come together and the sauce is thick, 15 to 20 minutes. Taste and season with salt and pepper.

Cook the rigatoni pasta al dente in a large pot of salted boiling water according to the package directions, 8 to10 minutes. Drain the pasta and add directly to the Dutch oven with the finished sauce. Toss to coat everything and cook over low heat (this allows the last cooking of the pasta to be done in the sauce), 2 to 3 minutes. Add a little of the starchy pasta water if needed.

Serve the pasta in large bowls and top with spoonfuls of grated Parmesan and extra red chili flakes. Goes great with a chianti or merlot!

Southwestern Spaghetti Squash

INGREDIENTS:

1 medium spaghetti squash

1 Tablespoon olive oil

1/2 red onion, chopped

2 garlic cloves, minced

1 jalapeno pepper, minced (leave seeds in for more heat)

1 red bell pepper, chopped

1/2 Tablespoon ground cumin

1/2 Tablespoon oregano

1/2 Tablespoon chili powder

Kosher salt and freshly cracked black pepper

1 (15 oz.) can black beans, drained and rinsed

2 cups frozen corn, thawed

1/2 cup freshly torn cilantro, plus more for garnish

Juice of 1 lime

1 cup grated cheddar cheese

DIRECTIONS:

Preheat oven to 375 degrees F.

Place whole squash on a baking sheet and roast for 50 minutes. Let cool another 30 minutes, then cut in half (a serrated knife is best for this). Spoon out the seeds and discard, then scrape up the spaghetti squash flesh with a fork, creating the “spaghetti.”

In a large skillet, heat oil over medium-high. Add onion, garlic, jalapeno and red bell pepper. Sauté 2 minutes. Stir in cumin, oregano, chili powder, and a good pinch of salt and pepper. Sauté 1 more minute. Stir in beans, corn, half of cilantro and lime juice until well combined. Add the “spaghetti” from each squash to the vegetable mixture and stir to combine. Taste and season as desired.

Sprinkle with remaining cilantro and serve warm.

Enjoy!

No Fry, Refried

INGREDIENTS

• 1 onion, peeled and halved
• 2 cups dry pinto beans, rinsed
• ½ fresh jalapeno or other hot pepper, seeded and chopped
• 4 cloves garlic, minced
• ½ teaspoon black pepper
• One big pinch of cumin
• 4 cups broth
• 2 cups water

INSTRUCTIONS

1. Combine all ingredients in slow cooker.
2. Cook on high for 8 hours or overnight while you are sleeping.
3. Remove the bigger onion chunks and drain the excess liquid. If desired, save the excess liquid to add back to the final product to get the optimal consistency (i.e. not too dry).
4. Mash remaining beans with a potato masher and voila! You have homemade refried beans.

Green Enchiladas

Green EnchiladasServes 6

1 tablespoon extra-virgin olive oil
10 ounces fresh baby spinach
2 (15-ounce) can black beans, rinsed and drained
1 cup cooked brown rice
2 cup sliced cremini mushrooms
1/2 cup chopped fresh cilantro
4 ounces goat cheese, crumbled
4 cups mild tomatillo green salsa, fresh or jarred
12 (9-inch) flour or brown-rice tortillas
2 cups shredded Mexican cheese, Monterey Jack, cheddar, Colby, or a blend
2 avocado, chopped, for garnish
1/2 cup fresh cilantro leaves
1 lime, cut into wedges

1. Preheat the oven to 375˚F. 

2. Heat the oil in a large skillet over medium heat. 

3. Add the spinach and toss until just wilted. 

4. Remove from the heat and transfer the spinach to a medium bowl. 

5. To the spinach add the beans, rice, mushrooms, cilantro, and goat cheese. 

6. Gently toss to combine.

7. Pour half of the salsa into an 11 × 7-inch baking dish. Fill the tortillas with 1 cup of filling each and roll up. 

8. Place the filled tortillas seam side down in the baking dish.

9. Pour the remaining half of the salsa over the enchiladas. Sprinkle with cheese. Bake uncovered for 25 to 30 minutes.

Cool slightly. Garnish with avocado, cilantro, and lime.

Cauliflower on Cauliflower Soup

Ingredients:

• 1 tbsp butter
• 1 tbsp unbleached flour (all purpose is fine too)
• 2 large heads cauliflower - chopped
• 2 cups chopped onions (split)
• 5 handfuls baby carrots
• 4 cups fat free chicken broth (vegetarians can use vegetable broth)
• salt and pepper to taste

Directions:
1. Roast baby carrots, 1 head cauliflower, and 1 cup onion in the oven @ 350 for roughly 15-20 minutes
2: In a medium saucepan, make a roux by melting the butter on low heat. Add the flour and stir about 2 minutes.

3:Add the chicken broth, onions and cauliflower and set heat to medium. Bring to a boil, then cover and simmer over medium-low heat until vegetables are tender (about 20 minutes.) Puree with an immersion blender until smooth. Season with salt and pepper.

4.  Add roasted vegetables, enjoy!

Serves: 6

Derived from: http://www.skinnytaste.com/2009/01/dads-creamy-cauliflower-soup-1-pt.html

Salmon Jerky

Ingredients:
A couple fillets of wild salmon (about 15oz each)
Pinch of sea salt
Couple dashes of Worcestershire sauce
Couple dashes of Tabasco Sauce
1 tablespoon of Paprika
1 teaspoon of red pepper flakes
3 tablespoons of soy sauce
1/4 cup of white wine vinegar
1/2 cup of freshly squeezed lemon juice
2 tablespoon of honey

1: Slice salmon, roughly 1/4" strips
2: Marinate salmon for 8-24 hours
3: Dehydrate salmon strips @ 155 for about 6-8 hours
4: Store in freezer for up to a year