Challenge #100 - 2 in 1 meal

This was inspired by the fabulous 2in1 soup/salad recipe by Ana Zaharia!

I had a beautiful salad for lunch and ate kind of late, so I wasn't super hungry.  I left the house for a couple hours and when I returned, I was hungry, but not for a huge meal and salad. Since I just ate salad a short time prior, I just wanted warm veggies.  So I took a page from Ana's book and did a sauteed veggie medley "salad".
You can use any veggies you have handy.  You can also substitute in your favorite herbs & spices.  Right now I am obsessed with using fresh thyme!

Ingredients:
1 zucchini (chopped)
generous handful brussel sprouts (cut in half, quartered if large)
1 large carrot (peeled and chopped)
Couple handfuls spinach
Veggie Broth (to coat bottom of pan)
Herbamare (or sea salt, garlic powder, whatever you like!)
few springs of fresh thyme (optional)
Nutritional yeast (optional)

Step #1: Coat bottom of pan with veggie broth and add in thyme.  Heat until broth becomes fragrant.
Step #2: Add in all veggies, with the exception of the spinach. Sprinkle with Herbamare (to taste). Saute until desired tenderness is achieved (I like my brussel sprouts still with a bit of crunch - but that's me!)
Step #3: Remove thyme springs.  Add veggies to bowl and throw in spinach.  The heat from veggies will start to soften the baby spinach some.  If desired, add in nutritional yeast, mix, and Enjoy!

Super simple, and yummy.  This recipe with portobello mushrooms in the mix is in the near future!

Challenge #99 - Italian Salad

I decided that I should make a fabulous salad, inspired by the antipasto and other variety of salads options at Italian restaurants.  Feel free to swap out anything you want!  The fresh basil really give this salad some great flavor.

Ingredients:
Arugala (my favorite is Wild Rocket Arugala - has a great kick)
Handful of fresh Basil (torn)
Yellow and Red Roasted Peppers (sliced & chopped)
Artichoke Hearts (quartered)
Sundried Tomatoes (Organic, unsulphered  - reconstituted and chopped)
Sauteed Portobello Mushrooms (sliced)
Raw Cheddar Goat Cheese (the store was out of goat mozzarella - so sad) thinly sliced
Sea Salt
Veggie Broth
Lemon
Fresh Thyme
1-2 Garlic clove
1 tsp olive oil (optional)
Step #1 - Slice portobello cap and saute in veggie broth with zested garlic and fresh thyme until tender.  Remove thyme.

Step #2 - Add arugala and basil to bowl and top with rest of ingredients.  Add squeeze of lemon.  Typically, I don't use olive oil, but I did add in about 1 tsp today. It was just calling my name! I wanted to present the salad showing all the topping components like they do in the restaurant before mixing.  Enjoy!

Challenge #98 - Dessert Anyone?

Here is Coconut Pudding 2 ways.
Feel free to use this idea as the base and change up the flavor combos anyway you like!  This recipe is super flexible and versatile.

You can order coconut meat from Exotic Superfoods or crack open a young coconut and remove the water and meat.

Coconut Lemon Ginger Pudding:
1/2 bag of 1lb coconut meat (or you can open the coconut and scrape out the meat)
About 4oz coconut water (enough to blend, can sub in filtered water)
Zest of 1 lemon
Squeeze 1/2 lemon juice
8-10 drops lemon essential oil (must be food grade high quality! or sub in lemon extract)
Ginger Powder (to taste)
 Stevia to taste

Step #1 - Blend all ingredients in blender (Vitamix rocks, makes a beautiful consistency)
Step # 2- Put in glass or bowl, add lemon sliver and zest for decoration if desired and Enjoy!
This is enough for 2 servings (I admit though I ate both!)

Chocolate Ginger Pudding:
1/2 bag of 1lb coconut meat (or you can open the coconut and scrape out the meat)
About 4oz coconut water (enough to blend, can sub in filtered water)
2-4 tbsp cocoa powder (pending how chocolatey you like it)
Ginger Powder (to taste)
 Stevia to taste
Cacao Nibs (optional)

Step #1 - Blend all ingredients in blender (Vitamix rocks, makes a beautiful consistency)
Step # 2- Put in glass or bowl, add cacao nibs if desired and Enjoy!
Again  - This is enough for 2 servings

Challenge #97 - Salad Inspires Juice

I was fortunate to meet Ana in Doris Choi's culinary class and she is not just an awesome person, but an inspiration in the kitchen!
This Juice recipe is inspired by her Sensational Salad and it's fabulous herb and citrus combo.  Great way to add variety into a juicing routine.

Ingredients:
1 large cucumber
1/2 lemon
1 lime
handful of mint
handful of cilantro

Step #1 - Clean and chop ingredients as needed.  Juice and enjoy!

Challenge #96 - What to do with Kale Chip Crumbs?

Kale chips are delicious and come in a variety of flavors.  Typically I prefer to make my own, but sometimes I take a little help from Lydia's.  These are my favorite purchased brand so far because they are super light even though they have seeds/nuts in the base and you can't even tell it's so minimal.  No clumps of stuff on Lydia's chips!
So what do you do with the crumbs?  No need to waste them!  Instead here, are a few things I use the left over crumbs for giving dishes an extra kick of flavor.

1. Add and stir crumbs to your favorite soup.

2. Add crumbs to your salad.  My favorite is to use when I have a salad with a dijon mustard dressing.

(Salad pre-tossed)

Prior to crumbs added!

3. Add crumbs to steamed or sauteed vegetable blend.

Challenege #95 - A Juice Recipe!

This is a really simple 2 ingredient juice recipe...and it's delicious.  I'll be making this one again this week

Ingredients:
1 Fennel bulb
1 grapefruit

Step # 1- Chop, peel and cut.  Throw into juicer and enjoy!  This yielded about 16oz. of juice.

Challenge #94 - Quick Artichoke Medley

I love artichokes,  but they can be annoying to prepare fresh, so I am taking a little help for this dish with some frozen artichoke hearts.  Not as good as fresh, but a lot less work!
My originally intention did not include the cauliflower, but it was in the fridge so I decided to add it as I was cooking.  This turned out to be a simple and delicious dish. 
My husband enjoyed although he would have liked the addition of some sausage or rice with it!  So if you eat meat or seafood or enjoy rice (preferably brown or wild)  feel free to throw it it.  You should also feel free to play with other seasoning combinations.

Ingredients:
1 package frozen artichoke hearts (defrosted)
1 head cauliflower (chopped into florets)
1 can organic diced tomatoes
3-4 tbsp Veggie Broth
1-2 cloves garlic (you can substitute garlic powder or Herbamare)
Sea Salt (to taste)
Fresh or Dried Basil (to taste)

Step # 1 - Coat bottom of pan with veggie broth and zest in garlic cloves

Step # 2- Add in artichokes to begin to warm them

Step #3 - Add in cauliflower and diced tomatoes. Add sea salt and basil to taste. (You could also use Herbamare) Cover, bring to a bubble, then reduce heat and simmer until cauliflower is fork tender (20-30 mins)

Step #4 - Enjoy!