Peanut Butter Cookies - grain-free

This recipe was found in the Wheatbelly 30 minute cookbook by Dr. William Davis. You can substitute and nut or seed butter for the peanut butter.

Peanut Butter Cookies - makes 30

1/2 cup all-purpose baking mix (see recipe below)
1/2 cup finely chopped peanuts
Sweetener equivalent to 3/4 cup sugar
2 cups natural peanut butter at room temperature
1 T. molasses
2 eggs
1 t. vanilla extract




All purpose baking mix (makes 5 cups)
4 cups almond meal or flour
1 cup ground golden flaxseeds
1/4 cup coconut flour
2 t. baking soda
1 t. ground psyllium seeds (optional)

Oven to 350 degrees

line baking sheets with parchment paper

In a large bowl combine baking mix, nuts, and sweetener. Stir in the peanut butter, molasses, eggs and vanilla and mix thoroughly.

Use a cookie scoop or tablespoon to scoop the mixture into 1 1/2 inch diameter mounds on the baking sheets. flatten slightly with your hands or with the tines of a fork in a crisscross pattern. Bake for 15 minutes or until slightly firm and very lightly browned. cool on the baking sheets for 1 minute and then place a wire rack to cool completely. Cookies will harden as they cool.

Wheatbelly Low Carb Pork Fried Rice

This was found in the 30 minute or less Wheatbelly cookbook. Chicken, beef, shrimp can be used for substitutes for the pork.

Pork Fried Rice - Makes 6 servings.

Ingredients:

1 head cauliflower, broken into large pieces
2 T coconut oil
4 scallions
2 cloves garlic minced
2 eggs whisked
1/2 pound pork tenderloin cut into 1/2 cubes
1/4 gluten free soy sauce (I use Braggs Liquid Aminos which is made from soy protein)

Using a food processor with a shredding disk attachment or the largest holes of a box grater, shred the cauliflower. place in a microwaveable bowl. Cover and microwave on high power for 4 minutes, stirring once or until tender.

In a wok or large skillet over medium high heat, heat 1 T. of the oil until hot. Cook the scallions and garlic for 2 minutes. Add the eggs and stir continuously until cooked through and lightly browned. remove the egg mixture to a bowl and set aside.

Reduce the heat to medium, add the remaining 1 T. oil to the wok or skillet. cook the pork, stirring frequently for 5 minutes or until no longer pink. Stir in the soy sauce, cauliflower and the egg mixture. cook stirring for 2 minutes or until heated through.

No Potato Salad

I love this low carb version of potato salad made with cauliflower instead of potatoes. There are many similar cauliflower recipes on the internet. This one is from elanaspantry.com

No Potato Salad

Ingredients:

1 head cauliflower
2 stalks celery diced
1 small onion chopped (3-4T.)
1 T parsley chopped (optional)
2 large eggs, hard boiled and diced
2 T. mayo (or as much as is needed to make creamy)
1 T. dijon mustard
1/2 sea salt

Chop cauliflower into small florets (1/2) inch

Steam cauliflower on the stove until fork tender (not more or a stronger cauliflower smell develops)

Allow cauliflower to cool then place in a large bowl

Add celery, onion, parsley and eggs

Stir in mayo, mustard and salt

serve

Tortillas

Found in Wheatbelly 30 minute cookbook by Dr. William Davis

Tortillas - makes 4

Ingredients

1 cup Tortilla Baking Mix ( recipe on this blog)
2 eggs

Preheat oven to 350degrees. Line a large baking sheet with parchment paper

Pour baking mix into bowl. Whisk in the eggs until combined. Divide dough into 4 equal portions.

Roll each ball between 2 parchment paper until it is 6inches diameter. If you have a tortilla press, line with parchment paper (much easier)

Place on the baking sheet with both pieces of parchment paper and bake for 5 minutes or until golden.

Store in refrigerator.

Tortilla Baking Mix

Recipe found in Dr. William Davis 30 minute Wheatbelly cookbook.

Tortilla Baking Mix

Ingredients:

3 cups ground golden flaxseeds
1 cup almond meal/flour
2 T. onion powder
2 t. Garlic powder
1 1/2 t sea salt

Mix all ingredients together and store in airtight container in refrigerator.

Argula Pizza with goat cheese

This is a simple pizza recipe that taste great. It's made with goat cheese, pesto sauce and tomatoes. Use your favorite recipe for the crust. On this blog I have 2 great recipes for crust. One with flour the other, grain-free. 






Ingredients:

One pizza crust
6 T pesto sauce
3 roma tomatoes
1 8oz goat cheese
1 1/2 mozzarella cheese
2 cloves of garlic, peeled and thinly sliced
1  C fresh argula
1 tsp olive oil

Directions:

1. Preheat oven according to pizza recipe directions
2. Dab pesto onto the center of the pizza base, and spread towards the edges. Cut the goat cheese into thin slices and crumble over pizza. Arrange tomato slices over goat cheese. Sprinkle with garlic slices and mozzarella . Brush the crust with olive oil.
3. Place crust on oven rack. If you are using a grain-free crust you will have to keep crust on a parchment lined pan.
4. Bake for 5 - 10 minutes or until edges are golden.
5. After taking out of oven, cool for a few minutes so cheese has tome to set. Cover the pizza with arugula and serve.

Grain free almond bread

Here is the recipe for the almond bread which is a healthy alternative to gluten-free bread. Unfortunately it is only 2 inches high.  It keeps well wrapped up in the refrigerator. Hope you like it. 

Almond Bread

4 1/2 cups almond meal
1 tsp sea salt
1 tsp baking soda
5 eggs
2 Tbsp agave nectar
1 tsp apple cider vinegar

1.) Preheat oven to 300 degrees F.
2.) In a large bowl, combine all the dry ingredients.
3.) In a medium bowl, beat the eggs and add the remaining wet ingredients. 
4.) Add the wet ingredients to the dry and mix thoroughly.
5.) Transfer the mixture to a 5x9-inch standard loaf pan, lightly oiled (a spray oil makes it easy).
6.) Bake for 60+ minutes or until a skewer/knife inserted in the bread comes out clean.  I cook my for only 50 minutes. 
7.) Cool and slice.

Another great dessert that doesn't use dairy, flour or sugar. If you're carb counting, the results are at the end of the recipe. Enjoy this healthy alternative versus a cake that uses flour.

The best part about this cake is that it's totally budget-friendly. It's basically beans, eggs, and cocoa. That gives you no excuse to not try it, ya hear?
Healthy Flourless Chocolate Cake
Adapted from a recipe at LowCarbFriends

Makes a 9" one layer cake

Ingredients:
1-15 ounce can of unseasoned black beans
OR 1 1/2 cup cooked beans, any color
5 large eggs
1 tablespoon pure vanilla extract
1/2 teaspoon sea salt
6 tablespoons unsalted organic butter OR unrefined coconut oil
3/4 cup erythritol + 1/2 teaspoon pure stevia extract

OR 1/2 cup honey + 1 teaspoon pure stevia extract

OR 1 1/4 cup Splenda (using Splenda is not recommended)
6 tablespoons unsweetened cocoa powder
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1 tablespoon water (omit if using honey)

Mint Chocolate variation:
2 teaspoons mint extract (in place of 2 teaspoons vanilla)

Preparation:
Preheat oven to 325 degrees Fahrenheit. Spray a 9" cake pan with extra virgin olive oil cooking spray, or just grease it with a thin layer of butter. Dust cocoa all over the inside of the pan, tapping to evenly distribute. Cut a round of parchment paper and line the bottom of the pan, then spray the parchment lightly.

Drain and rinse beans in a strainer or colander. Shake off excess water. Place beans, 3 of the eggs, vanilla, stevia (if using) and salt into blender. Blend on high until beans are completely liquefied. No lumps! Whisk together cocoa powder, baking soda, and baking powder. Beat butter with sweetener (erythritol or honey) until light and fluffy. Add remaining two eggs, beating for a minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder and water (if using), and beat the batter on high for one minute, until smooth. Scrape batter into pan and smooth the top. Grip pan firmly by the edges and rap it on the counter a few times to pop any air bubbles.

Bake for 40-45 minutes. Cake is done with the top is rounded and firm to the touch. After 10 minutes, turn out cake from pan, and flip over again on to a cooling rack. Let cool until cake reaches room temperature, then cover in plastic wrap or with cake dome (I use an overturned plastic chip bowl). For BEST flavor, let cake sit over night. I promise this cake will not have a hint of beaniness after letting it sit for eight hours! If you are stacking this cake, level the top with a long serrated knife, shaving off layers until it is flat and even. Frost immediately before serving
~57.6g net carbs for the whole cake using erythritol/stevia.
~5.7g net carbs per 1/10th
~125.6g net carbs for the whole cake using honey/stevia.
~12.56g net carbs per 1/10th

Wheat-free pumpkin bread

SATURDAY, DECEMBER 25, 2010

Wheat-free pumpkin bread
Try this recipe for a wheat-free, gluten-free yet healthy "bread." Unlike many gluten-free foods that send blood sugar skyward, this will not.

Ingredients:
2 cups ground almond meal (Buy it from Trader Joe's--70% cheaper than other grocery stores.)
1/2 cup ground flaxseed
1/2 cup sour cream (full-fat, of course)
15 oz canned pumpkin (Trader Joe's is bisphenol A-free)
2 medium to large eggs
1/2 cup chopped walnuts or pecans
4 tablespoons butter, melted
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg or allspice
Dash of salt
Choice of non-nutritive sweetener (I used 3 teaspoons Trader Joe's stevia extract powder, the one mixed with lactose. Two tablespoons of Truvia, 1/2 teaspoon of the more concentrated stevia extract, or 1/2 cup Splenda are other choices. You can taste the mixed batter to gauge sweetness if in doubt.)

Preheat oven to 350 degrees F. Grease baking pan (e.g., 10 x 6 inch). The pan should be big enough so that the mix will not be more than 2 inches deep, else it will require much longer to bake. (If you have only smaller pans, you will need to cook longer while the pan is covered with aluminum foil.)

Mix all ingredients thoroughly in large bowl. Pour mix into greased baking pan.

Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for additional 30 minutes or until inserted toothpick or knife comes out dry.

Serve with cream cheese or as is.

Salmon Panzanella

This is a healthy recipe that I found in Eating Well magazine.

http://www.eatingwell.com/recipes/salmon_panzanella.html


This traditional Italian bread salad is full of tomatoes and cucumber and gets a protein boost with the addition of grilled salmon.

4 servings, 2 cups salad & 3 ounces salmon each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

8 Kalamata olives, pitted and chopped
3 tablespoons red-wine vinegar
1 tablespoon capers, rinsed and chopped
1/4 teaspoon freshly ground pepper, divided
3 tablespoons extra-virgin olive oil
2 thick slices day-old whole-grain bread, cut into 1-inch cubes (see Tip)
2 large tomatoes, cut into 1-inch pieces
1 medium cucumber, peeled (if desired), seeded and cut into 1-inch pieces
1/4 cup thinly sliced red onion
1/4 cup thinly sliced fresh basil
1 pound center-cut salmon, skinned (see Tip) and cut into 4 portions
1/2 teaspoon kosher salt

Preparation

Preheat grill to high or use broiler in oven. Whisk olives, vinegar, capers and 1/8 teaspoon pepper in a large bowl. Slowly whisk in oil until combined. Add bread, tomatoes, cucumber, onion and basil.
Oil the grill rack. Season both sides of salmon with salt and the remaining 1/8 teaspoon pepper. Grill the salmon until cooked through, 4 to 5 minutes per side.
Divide the salad among 4 plates and top each with a piece of salmon.

Tips & Notes

Tips: If using fresh bread, you can grill the bread slices along with the salmon and then cut them into cubes. Alternatively, cut bread into cubes, place on a baking sheet and bake at 300°F until dry.
How to skin a salmon fillet: Place salmon fillet on a clean cutting board, skin-side down. Starting at the tail end, slip the blade of a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

Homemade lip balm

The best part of making your own body - care products is being able to customize them to your own preferences. In the recipe provided below, feel free to add any essential oil or combination of your choice. If minty freshness is your thing, go for peppermint or spearmint essential oil. If you prefer a floral fragrance, consider a few drops of lavender (which naturally contains antiviral, antiseptic and antibacterial properties, perfect for healing lip infections and keeping others at bay). Want a kiss of spice? Spring for cinnamon or clove oil. There really is no wrong way to go about scenting your balm. From the website of Ashley English.

Lips of Bliss Balm

Ingredients:

4 tbsp. natural beeswax, grated
2 tbsp. coconut oil
5–10 drops essential oil of choice
1/2 tsp. honey or glycerin-based food-grade flavor extracts, such as almond, orange, lemon, etc. (optional)

Directions:

1. Place grated beeswax into a heatproof glass dish (one with a spout and handle is ideal). Add coconut oil to the container (the oil will be solid at room temperature).

2. Add 1 1/2 cups water to a small/medium-sized pot. Bring to a boil and place glass dish with beeswax and coconut oil into the middle of the pot. The beeswax and coconut oil will begin to warm and melt; give the liquid a stir with a metal spoon to fully incorporate the two ingredients.

3. Once melted, remove the glass container from the pot and set on a kitchen cloth or trivet. Turn the heat off on your stove.

4. Add essential oil of choice and flavoring agent, if you’re using one. Stir with the metal spoon to distribute evenly.

5. Pour mixture into your container of choice; cover with a lid.

6. Allow to fully cool. Mixture will be solid at room temperature.

7. Makes enough for one 2-ounce container. For larger batches, simply multiply ingredients by the amount of 2-ounce jars you wish to make.

Wheat-free pie crust

Today starts the new label for non-wheat items. This recipe is from Tim's cardiologist, Dr William Davis


From the blog of Dr. William Davis – Tim’s cardiologist

I’ve been working on wheat-free yet healthy recipes these past two months.

You can buy wheat-free, gluten-free foods at the store, of course. But the majority of these products are unhealthy because cornstarch, rice starch, potato starch, or tapioca starch are commonly used in place of wheat. Recall that these are among the few foods that increase blood glucose higher than even wheat.

Here’s a simple recipe for wheat-free pie crust that works best for cheesecake, pumpkin pie, and cream pies, but not for berry or other fruit pies like apple.

You will need:


1½ cups ground pecans
6 tablespoons melted butter
or melted coconut oil
1 teaspoon vanilla extract

2 teaspoons cinnamon
1 medium egg
2 tablespoons Truvia™ or ½ teaspoon stevia extract or ½ cup Splenda®

Mix all ingredients thoroughly in bowl. Pour mixture into pie pan and press onto bottom and sides.

Fill pie crust with desired filling. You can fill it with your favorite cheesecake recipe (e.g., Neufchatel or cream cheese, sour cream, eggs, vanilla, and stevia; add pumpkin for pumpkin cheesecake) and bake, usually at 350 degrees F for one hour.

Yes, the butter provokes insulin and artificial sweeteners can trigger appetite. But, for the holidays, a slice or two of pie made with this crust will not increase blood sugar nor trigger the uncontrolled impulse eating that wheat crust will trigger.

Shrimp Panzanella

Found this recipe in Eating Well May/June 2010. The recipe is by Nancy Baggett.

We tried this recipe on Saturday night with a nice glass of wine. Colorful, healthy and taste great. This will be a great addition to my summer recipes. Great to make ahead and eat at a picnic.

This fresh-tasting panzanella (Italian bread-and-tomato salad) is made with shrimp, olives and plenty of herbs. You’ll need olives packed in flavorful brine to make the dressing.

4 servings

Ingredients

4 tablespoons extra-virgin olive oil, divided
1 clove garlic, peeled and halved
4 cups 1/2-inch crusty multigrain bread cubes, preferably day-old
1 pound coarsely chopped peeled cooked shrimp
4 large ripe but firm tomatoes, coarsely chopped
2 large green, red and/or yellow bell peppers, diced
3/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
1/4 cup sliced pitted Kalamata olives, plus 1/4 cup olive brine
3 tablespoons red-wine vinegar
1 1/2 teaspoons chopped fresh thyme or 3/4 teaspoon dried
Freshly ground pepper to taste
4 cups mixed salad greens

Preparation

Preheat oven to 350°F.
Drizzle 2 tablespoons oil on a rimmed baking sheet. Mash garlic into the oil with a fork to infuse it with flavor; discard the garlic. Stir bread cubes into the oil until lightly coated. Bake, stirring every 5 minutes, until very crisp, 12 to 15 minutes. Let cool completely.

Combine shrimp, tomatoes, bell peppers, parsley, chives, olives and olive brine, vinegar, thyme and the remaining 2 tablespoons oil in a large bowl. Season with pepper. Let stand for at least 10 minutes to blend the flavors. (I let it blend for 2 hours)
Toss the croutons with the shrimp mixture and serve the salad over greens.

Salmon Burgers

I found this recipe in the Milwaukee Journal. So far, this is the best recipe we have found for salmon burgers.

1 lb of fresh Salmon cut into pieces (to simplify I used can salmon)
2 shallots, peeled and minced (use onions if shallots are not available)
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1 Tbl lemon juice
2 Tbl finely chopped fresh dill
pinch of cayenne pepper
salt to taste
3 Tbl of mayonnaise
1 cup of fresh bread crumbs or panko crumbs

In food processor, coarsely chop half of the salmon and set aside. Combine remaining salmon with shallots. Dijon mustard, Worcestershire sauce, lemon juice, dill, cayenne pepper, salt, mayonnaise and panko in food processor and pulse until well combined, Add reserved chopped salmon and pulse just to combine. Form into 4 equal patties.

Preheat barbecue for medium-high heat grilling. Cook burgers 3-4 minutes on each side or until just cooked through center and golden brown. Or heat some olive oil in a large pan and saute burgers in oil for 3-4 minutes per side or until cooked through.

Quinoa Tabbouleh

In our quest to use more quinoa in our diet, I found this recipe on Allrecipes. com. It was submitted by SYNEVA B. I modified the recipe to fit our tastes.

Quinoa is a gluten free complete protein that contains all nine essential amino acids. Fast-cooking with a nutty texture, quinoa makes a delicious substitute for just about any grain in your pantry. Substitute quinoa to boost the protein profile in dishes like tabbouleh and couscous. Use it as a side dish, instead of rice or potatoes.

Ingredients:

2 cups water 1 cup quinoa 1 pinch salt 1/4 cup olive oil 1/2 teaspoon sea salt 1/4 cup fresh lemon juice

3 tomatoes, diced 1 cucumber, diced and seeded 2 bunches green onions, diced 2 carrots, grated 1 cup fresh cilantro, chopped

Directions:

1.	In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
2.	Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.

Orzo Salad with Currants, Olives and Pine Nuts

Another great recipe from Kristin

I've received a few requests for the orzo pasta salad I made for last night's concert on the square. I found the recipe in an issue of Real Food (Summer 2007), a quarterly magazine produced by Minnesota-based gourmet grocer, Lund and Byerly's. The salad was awesome, and made great leftovers for today's lunch. Many ingredients, but worth the effort. Enjoy!

Ingredients:

1 ½ cups orzo pasta
2 cloves garlic
½ tsp. kosher salt
¼ cup chopped fresh parsley sprigs
½ cup fresh lemon juice
¼ cup red wine vinegar
1 tsp. sugar
1 tsp. curry powder
½ tsp. ground cumin
½ tsp. freshly ground pepper
1/3 cup olive oil
1 small red onion, finely chopped
2/3 cup currants
½ cup kalamata olives, pitted and sliced
1/3 cup toasted pine nuts
Garnish: parsley sprigs (optional)

Cook orzo according to package directions. Drain, then rinse with cold water and drain again. Transfer to a large bowl. To make dressing, add garlic and salt to the bowl of a food processor and process until garlic is minced and a paste forms. Add parsley and process well. Add lemon juice, vinegar, sugar, curry powder, cumin, and pepper; process for 30 seconds. Pour oil in a slow steady stream through food chute with processor running.

Drizzle dressing over pasta. Add onion, currants, olives, and pine nuts; toss well. Cover and chill at least 2 hours. Garnish with parsley, if desired.

Artichoke and Spinach Lasagna

My husband is a big meat eater. It use to be whenever I tried a new recipe with no meat, he would turn his nose up. He would try the new recipe but felt cheated without some sort of meat. Lately he has opened up his mind to new ways of eating more healthy. We tried this meal on Saturday. When I first told him the name of the meal he was like, oh yuk. He was shocked on how good this lasagna was and even went back for seconds! We served this lasagna with Rosemary bread (recipe on this blog) and a nice salad.

I found this recipe on a local recipe site. It was given almost 500 thumbs up so I didn't feel as though I was taking on too much of a risk. This is a fabulous lasagna made with an artichoke and spinach mixture which has been cooked with vegetable broth, onions and garlic. The mixture is layered with lasagna noodles, pasta sauce, mozzarella cheese, and topped with crumbled feta.

INGREDIENTS

• cooking spray
• 9 uncooked lasagna noodles (I used whole wheat)
  
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1 (14.5 ounce) can vegetable broth
• 1 tablespoon chopped fresh rosemary
• 1 (14 ounce) can marinated artichoke hearts, drained and chopped
• 1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
• 1 (28 ounce) jar tomato pasta sauce
• 3 cups shredded mozzarella cheese, divided
• 1 (4 ounce) package herb and garlic feta, crumbled

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
2. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
3. Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
4. Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
5. Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

Butter Bean Burger

Thanks to Silverwolf, on Allrecipes.com , for this great vegetarian meal. This can be served in place of meat for a main meal, or great as a sandwich with your favorite toppings. I modified the recipe a little bit to accommodate out tastes.

INGREDIENTS

• 1 (15 ounce) can butter beans, drained
• 1 small onion, chopped
• 1 tablespoon finely chopped jalapeno pepper or green pepper
  
• 6 saltine crackers, crushed or Italian bread crumbs
  
• 1 egg, beaten
• 1/2 cup shredded Cheddar cheese
• 1/4 teaspoon garlic powder
• salt and pepper to taste
• 1/4 cup vegetable oil
• Frank's Hot sauce (optional)
  

DIRECTIONS

1. In a medium bowl, mash butter beans. Mix in onion, jalapeno pepper, crushed crackers (bread crumbs), egg, cheese, garlic powder, salt, and pepper. Divide into 3 equal parts, and shape into patties.
2. Heat oil in a large skillet over medium-high heat; use more or less oil to reach 1/4 inch in depth. Fry patties until golden, about 5 minutes on each side.

Ramen coleslaw salad

INGREDIENTS

• 1 (16 ounce) package broccoli coleslaw mix
• 2 (3 ounce) packages chicken flavored ramen noodles
• 1 bunch green onions, chopped
• 1 cup sliced almonds
  
• 1 cup sunflower seeds
• 1/2 cup white sugar
• 1/4 cup vegetable oil
• 1/3 cup cider vinegar, can use rice vinegar, or plain vinegar
  

DIRECTIONS

1. In a large salad bowl, combine the slaw, broken noodles and green onions sunflower seeds, sliced almonds
2. Whisk together the sugar, oil, vinegar and ramen seasoning packets. Pour over salad and toss to evenly coat. Refrigerate until chilled.

Tabbouleh

Great healthy salad. Look for bulgar in the health food aisle of most supermarkets.

1 C medium-grind bulgur
coarse salt & pepper
6 plum tomatoes, cored, seeded and diced
1 English (seedless) cucumber, seeded and diced
1 C fresh basil cut up
1/2 C cilantro cut up
1/4 c. fresh lemon juice (from about 2 lemons)
2 T. extra virgin olive oil
1 C crumbled feta cheese



1. In a medium bowl, mix bulgur with 1/2 t. salt and 2 c. boiling water. Cover bowl, and let sit until bulgur is tender (but still slightly chewy), about 30 minutes. Remove remaining liquid.

2. Add tomatoes, cucumber, basil, cilantro, lemon juice, and oil; season with salt and pepper, toss to combine. Serve immediately, or cover and refrigerate up to 3 days