Black Bean Soup

This is one of my favorite soups.  I cook a big batch and freeze it for lunches. 

*From the Whole Life Nutrition Cookbook

Serves 6

Ingredients:
1 tablespoon olive oil
1 medium onion, chopped
1/4 teaspoon sea salt
1 medium red bell pepper, diced
1 large carrot , diced
1 small jalapeno chili pepper, seeded and chopped
1 teaspoon cumin powder
1 1/2 teaspoons oregano
1/2 teaspoon chili powder
1/4 teaspoon chipolte pepper
1 teaspoon paprika
pinch cayenne
2 to 3 cup of water
3 cans of black beans
2 cups chopped fresh tomatoes or one 14-oz can 
1 cup of corn kernels
1/2 cup chopped cilantro
2 teaspoons of sea salt
1 tablespoon apple cider vinegar


Directions:


1. Heat olive oil in a large soup pot over medium heat, add chopped onion and sea salt.  Saute until slightly golden, then add red pepper, carrot, jalapeno pepper, saute-stir a few minutes more.  Add spices and stir to coat.


2. Add water, black beans, tomatoes, and corn, add more water if necessary.  Turn heat to medium-low and simmer until vegetables are fork tender, about 20-25 minutes.


3. Remove pot from heat and add cilantro.  Add sea salt to taste.  Add apple cider vinegar.  Taste and adjust salt and seasonings if necessary. 

Raw Energy Balls

These energy balls are great for a hike or lunch snack.
Recipe makes one dozen balls




Ingredients:
1 cup raw almonds or walnuts
1 cup of medjool dates, pitted
1/4 cup of raisins
1/4 teaspoon cinnamon
1/4 teaspoon ground cardamom
1/4 cup raw almond butter
shredded organic coconut


Directions:
1. In a food processor filled with the "s" blade grind the almonds until finely ground.  Add the dates, raisins, and spices.  Grind to a fine meal.


2. Add the almond butter, process again until thoroughly mixed.


3. Form into balls and roll in shredded coconut.


4. Store in a sealed container on the counter or up to 3 days, or refrigerate for up to a week. 


*From the Whole Life Nutrition Cookbook

Katherine's Orzo

Ingredients:

1/2 cup pine nuts

3 cups orzo

3 tomatoes (seeded and diced

3/4 cup kalamata olives (pitted and halved)

1/4 cup finely chopped parsley (i like the flat leaf variety)

1 1/4 cup crumbled feta

1/2 cup finely chopped basil

Dressing:

1/4 cup lemon juice

1/2 cup olive oil

Brown pine nuts. Cook orzo according to package. Add tomatoes, olives, parsley. Refrigerate. Whisk lemon juice and olive oil - add salt & pepper to taste. Add feta, pine nuts, basil and dressing right before serving.

Cowboy Caviar

• Ingredients
• 2 avocados, cubed
• 1-2 tomatoes, cubed
• 1 can shoepeg corn (white, 8 oz.)
• 1 can black-eyed peas (rinsed and drained)
• 2/3 cup chopped cilantro
• 4 green onions, sliced

Dressing:

• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 2 garlic cloves, minced
• 1 tsp Cumin
• 3/4 tsp salt
• 1/8 tsp pepper

Directions

Pour dressing over ingredients & let sit in refrigerator. Serve with lime chips.

Shrimp Tacos

Serves 2

• 20 medium prawns, peeled and deveined
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper (optional)
• 1 tablespoon olive oil
• 4 corn tortillas
• oil for frying
• shredded lettuce
• diced tomatoes
• sliced avocado
• cilantro lime sour cream (recipe follows)

1. In a bowl whisk together olive oil, garlic, cumin, salt and cayenne pepper (if using). Add in shrimp and toss to coat completely. Cover and refrigerate for 20 minutes to give the flavors a chance to marry.
2. Cook shrimp in a skillet on medium heat until pink and cooked through, about 5 minutes. Turn off heat and cover to keep warm.
3. Use enough oil to lightly coat the bottom of a small pan, about 2 tablespoons. Heat over medium-high heat. Cook tortillas one at a time until soft, about 30 seconds on each side. Fold over to make a taco shell. As you cook each tortilla, place them on paper towels to absorb any of the oil left over.
4. Spoon 5 shrimp into each taco shell. Top with lettuce, tomato, avocado and cilantro-lime sour cream.
5. Serve.

Cilantro-Lime Sour Cream

You will need:

• 1/4 cup sour cream
• 2 tablespoons chopped fresh cilantro
• 1/4 teaspoon cumin
• juice and zest from one lime
• salt to taste

1. Stir all ingredients together in a bowl.

From: http://www.lifesambrosia.com/2009/07/shrimp-tacos-with-cilantro-lime-sour-cream-recipe.html

Shrimp Scampi

Ingredients

• 1 pound linguini
• 4 tablespoons butter
• 4 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 shallots, finely diced
• 2 cloves garlic, minced
• Pinch red pepper flakes, optional
• 1 pound shrimp, peeled and deveined
• Kosher salt and freshly ground black pepper
• 1/2 cup dry white wine
• Juice of 1 lemon
• 1/4 cup finely chopped parsley leaves

Directions

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

*Recipe from the Food Network 

Shape Smoothie

1 cup of light soy milk (80 cals)
1/2 cup of vanilla yogurt (110 cals)
1/2 cup of rolled oats (150 cals)
1 tablespoon of Almond Butter (190 cals)
1/2 banana (170 for whole)
3/4 cup of frozen berries (100 cals)
2 ice cubes
1 teaspoon of honey (20 cals)


Mix all ingredients in blender and puree until smooth


Compliments of Shape Magazine


Approximately 810 calories
Makes 2 servings