Lebanese Cabbage Salad

This recipe comes to you courtesy of my mom. She developed it after eating a similar salad at a favorite Middle Eastern restaurant.

I love the fresh flavors of this salad. The lemon juice, salt, and garlic give it just the right zing! And don't let the cabbage scare you away. The other ingredients provide the perfect balance to it's strong taste. Try it, you'll like it!

Combine the following:
1/2 head green cabbage, chopped (4 cups)
1 large tomato, diced
1/3 cup fresh parsley, chopped
1/3 cup green onions, chopped

Whisk together:
1 T lemon juice
1 t garlic powder
1/2 t salt
dash of pepper
1 T olive oil

Toss vegetables and dressing until well-combined. Marinate for 3o minutes. Serve.

Baked Blackberry Banana Oatmeal

•  2 cups whole oats
• 1/3 cup dark brown sugar plus more for serving
• 1 teaspoon cream of tartar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 2 cups unsweetened coconut milk
• 1 large egg
• 3 tablespoons Smart Balance
• 2 teaspoons pure vanilla extract
• 1 banana, cut into thin slices
• 2 cups blackberries (thaw if frozen)

Directions

Preheat oven to 375 degrees. Use 1 1/2 tablespoons of Smart Balance to coat the inside of an 8-inch square baking dish. 

In a bowl, mix together oats, cream of tartar, cinnamon, and salt. 

In another bowl, whisk together milk, egg, brown sugar, 1 1/2 tablespoons of Smart Balance, and vanilla. 

Arrange sliced banana in a single layer in the bottom of the prepared baking dish. 

Spoon oat mixture evenly on top of banana. 

Cover oats with blackberries. 

Cover the berries with the milk mixture. Sprinkle 1 tablespoon brown sugar over all.

Bake 40-45 minutes, until the oats have set. 

Remove from the oven and let cool for a few minutes. I served this with cubed cantaloupe and nitrite-free chicken apple sausage for Breakfast for Dinner tonight. It was a hit!

Summer Vegetable Fettuccine

 Here is an easy, quick, and satisfying dish that uses summer's best from your garden (or local farmer's market!) And, if you have not tried brown rice pasta, you should! Tinkyada is the best brand, in my opinion. In fact, I prefer it over wheat pasta. Let me know what you think. : )

Ingredients
1 zucchini
1 yellow squash
1 large mushroom
1 tomato
3 fresh garlic cloves, coarsely chopped
1 T yellow onion, minced
1 T fresh basil, chopped
1 t salt
1/4 t pepper
2 T extra virgin olive oil
1/2 package (7 oz) Tinkyada Brown Rice Pasta, Fettuccine Style

Directions
Saute vegetables and seasonings in olive oil 5-10 minutes.

Boil pasta until tender. Drain.

Serve pasta in bowls, topped with sauteed summer vegetables.

Serves 3.

Banana Bread

It's back-to-school time! Bake this delicious banana bread for a nutritious after-school snack.

Ingredients

1/3 cup canola oil

3/4 cup sugar

2 eggs

2 bananas

3 T plain Greek yogurt

1/4 t baking soda

3/4 t cream of tartar

1/4 t salt

1 cup Gluten Free Pantry All-Purpose Flour*

1/2 cup brown rice flour**

1/2 cup milled flaxseed

1/2 cup nuts, chopped (optional)

*Or substitute 1 cup oat flour
**Or substitute 1/2 cup tapioca flour

Directions

Preheat oven to 350 degrees. Grease loaf pan. Blend sugar, oil, eggs, bananas, and Greek yogurt. Add dry ingredients and mix well. Bake in greased loaf pan at 350 degrees for 40-45 minutes.

Easy Black Bean Dip

I love beans and I'm all about easy. Here is a recipe for a tasty black bean dip that is satisfying for a light lunch or snack.

Ingredients
1 can black beans, drained and rinsed
1/2 cup of your favorite salsa (mine is Herdez)
1/4 t cumin

Directions
Combine drained and rinsed black beans, salsa and cumin in food processor. Process until mostly smooth. Serve with chips, rice cakes, or whatever your heart desires!

Pumpkin Spice Smoothie

Ingredients
2 cups vanilla coconut milk
1/2 cup pumpkin puree
1 t vanilla rice protein powder
1/2 t ground cinnamon
1/4 t ground ginger
2 T honey
2-3 ice cubes

Directions
Blend all in blender on medium to high speed. Pour into 2 glasses and enjoy!

Mint Chocolate Chip Cupcakes

Ingredients
1 cup oat flour
1/2 cup brown rice flour
1/2 cup sugar
1/4 cup honey
1/4 cup cocoa powder
1/2 t salt
1 t baking soda
1/3 cup canola oil
1/2 t peppermint extract
1 T white vinegar
1 cup cold water
1 egg
1/2 cup semi-sweet chocolate chips

Directions
Preheat oven to 350 degrees. Spray jumbo cupcake pan with cooking spray and set aside. Mix dry ingredients until well-blended. Add wet ingredients and blend until smooth and free of lumps. Add chocolate chips and stir to distribute evenly throughout the batter. Spoon batter into cupcake pan. Bake at 350 degrees for 25 minutes. Makes 6 large cupcakes.

Summer Breakfast Drink

I love the fresh summer flavors of this yummy breakfast drink. 

It's easy to put together and a great way to start your day!

Ingredients
16 oz. orange juice
1 banana
1 nectarine
2 ice cubes
1 t. vanilla rice protein powder

Directions
Blend all in blender on high speed. Drink immediately!
Makes 2-3 servings.