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December 29th, 2014

12/29/2014

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Roasted Carrot and Hummus Dip

12/29/2014

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Roasted Carrot Hummus dip:  Makes about 1 1/2 cups of Hummus. I made mine spicy by using half of a chili with the seeds but moderate the level of heat to your own liking. Ingredient are: 5 carrots, scrubbed, 1/3 cup olive oil - divided, salt and pepper, 1 can chickpeas, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp ground caraway, 1 clove garlic peeled and chopped, copped fresh chili, juice of half a lemon and its zest, 1 tsp tomato paste and 2 tsp tahini. Preheat oven to 400.  Place the carrots on a lined baking sheet, toss them with 2 tsp olive oil, salt and pepper to taste.  Roast in the oven for approx 25 minutes till tender and lightly browned.  Meanwhile put the chickpeas in the food processor with the remaining ingredients. scape down a few times and add the remaining olive oil through the feed tube. Add the roasted carrots and mix all together. Adjust the seasonings to your liking.  Garnish on top with pomegranate seeds, toasted pine nuts, parsley and extra drizzle of olive oil. #healthylunch #healthyeating#spicyfood
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December 29th, 2014

12/29/2014

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Guacamole Twisted...

12/28/2014

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2 avocados
1 firm medium tomatoes, seeded
2 Tbsp. Lime juice
Salt and pepper to taste
1 tbsp salsa
1/4 tsp crushed garlic (optional)
1 jalapeno chopped up (if you want to make this really spicy - optional)
1 mango - chopped up into pieces
1 Pomegranate opened up with all the seeds 

Cut avocados in half, remove the seeds and scrape them out.  Mash with  a fork. Cut the tomato in half parallel with the top and remove seeds. Dice your tomatoes and add them to your bowl. You can add more spices and make this spicy if you want to.
Add the rest of the seasonings to your taste.  Add Mango and pomegranate along the sides of the bowl when serving.  Serve right away.
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New PIzza Toppings - grilled eggplant, zuchinni and fresh basil

12/22/2014

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December 22nd, 2014

12/22/2014

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Fresh Mexican Salad....yum.... getting ready for Mexico !

12/21/2014

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This salad can be prepared up to 2 hours ahead and stored in the refrigerator, with the avocado and dressing left off until just before serving. 

Yield: Serves 4-6 

Ingredients:

  • 1 large head Romaine lettuce, chopped 
  • 3/4 cup halved cherry tomatoes 
  • 1 (15 ounce) can black beans, drained and rinsed 
  • 1 red, yellow, or orange bell pepper, seeded and chopped 
  • 1 large or 2 small ears corn, kernels sliced off 
  • 1/2 cup sliced radishes 
  • 1/2 cup sliced Persian cucumber  
  • 1 avocado, peeled, seeded, and diced 
  • 1/4 cup fresh lime juice 
  • 1/4 cup extra virgin olive oil 
  • 2 tablespoons honey, agave, or orange juice 
  • 1 clove garlic, minced 
  • 2 tablespoons fresh minced cilantro 
Instructions: 
  1. Place the lettuce in a large salad bowl. Top with tomatoes, beans, pepper, corn kernels, radishes, cucumber, and avocado. 
  2. Add lime juice, olive oil, honey, garlic, and cilantro to a small jar. Close the lid and shake to combine. Alternatively, whisk together in a small bowl. 
  3. Pour dressing over the salad and toss to combine. Serve. 
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scrambled eggs, black beans, spinach and cheese together than put inside a healthy wholegrain wrap fold and rebake for 5 minutes

12/9/2014

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December 09th, 2014

12/9/2014

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we miss summer...

12/9/2014

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