Tropical Buckwheat Salad

serves 4

Ingredients:
1 c buckwheat groats
1/2 t salt (plus a pinch for cooking buckwheat)
2 T cider vinegar
2 T olive oil
1/2 t ground pepper
1 large red bell pepper, diced
1 mango, peeled & diced
2/3 c diced red onion
1/4 c chopped parsley
4 c mixed salad greens

Directions:
1. In large skillet, toast buckwheat over med-high heat, shaking til lightly browned & fragrant (3 mins)
2. Cook buckwheat in boiliing slightly salted water til just tender (5-7 mins)
3. In large bowl mix vinegar, oil, salt & ground pepper. Add buckwheat, bell pepper, mango, onion, & parsley; toss. Serve on greens.

Nutritional Jazz: serving size 1 1/2 c; 297 cals, 8.3 g fat, 7 g protein, 52 f carbs, 16 g sugar, 7 g fiber, 2 mg iron, 438 mg sodium, 25 mg calcium

Whole Foods Tips

Tips from Reboot Project on FB...

How to switch from a standard diet to a whole foods lifestyle in 10 steps:
1. Eliminate all artificial ingredients and processed foods. Some minimal processed foods like yogurt, cheese, cold pressed 100% juice, etc. have their original nutrients and are ok to have.
2. Eliminate highly processed oils that have no nutritional value and are high on Omega 6s and free radicals (Canola being on the top of the list). Use coconut oil for high temperatures, olive oil for medium heat, nut oils only for dishes that require no heat.
3. Eliminate highly processed salt that has no nutritional value. Use sea salt or Himalayan salt.
4. Only consume meats and eggs from 100% pastured, free range farms. Remember that you also get the nutrients from their diet. Animals that feed from greens have higher levels of omega 3s and other nutrients.
5. Eliminate grains, especially those containing gluten. Not only do they contain toxins that prevent proper nutrient absorption, they also tend to become the center of your meals and they have the lowest amount of nutrients. Maximize your nutrition by concentrating on those foods that really nourish your body.
6. Consume 1 serving of fruit a day (leaving the ones with the highest amounts of sugar to be eaten sparingly, like pineapple), 2-3 of vegetables, 6 of dark leaf greens (which have the highest content of micronutrients from all foods, they also need to be in rotation - don't eat kale 3 times a day for 4 months for example). Dark leaf greens can also be found in a powder form like wheatgrass and spirulina.
7. Use only raw honey (this one has enzymes and many other nutrients), coconut crystals or natural juice as a sweetener.
8. Don't be afraid of fats, the GOOD fats: nuts (in a limited amount), avocado, coconut (unlimited amounts), grass-fed butter, pastured free range eggs, pastured free range meats. When you go low carb, you will need to burn fats for energy (ketosis), which don't elevate the sugar and insulin in your body like wheat.
9. Drink raw milk from pastured cows or switch to almond/coconut milk. Buy cheese/yogurt from pastured sources if possible.
10. Don't be too hard on yourself. If you cheat once in a while, it doesn't mean you have failed. In a month, you have over 90 meals. If you cheat 10 times, you still have 80 successful meals :) Remember that there is detox process when you cut out processed foods and sugar so don't give up and give it a couple of weeks!

Pillsbury Pinwheels

yields 16 pinwheels

Ingredients:
8 oz crescent rolls
2 T ranch (I substituted Caesar dressing)
1/4 c (or 4 pieces) cooked, crispy bacon, crumbled
1/2 c shredded Cheddar
1/4 c chopped green onion

Directions:
1. Preheat oven to 350F. Unroll dough; separate into 2 long rectangles. Press each of the inch rectangles, to seal where it's perforated.

2.  Spread dressing over each rectangle to edges. Sprinkle each with bacon, cheese and onions. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.

3. Bake 12-17 minutes or until golden brown. Immediately remove from cookie sheet (or those suckers will stick to the sheet.)

Protein Drink-a-ganza

Pumpkin pie protein shake

1 cup milk (cow, soy, or almond)
1 scoop vanilla protein powder
1/4 pumpkin puree 
1/4 cup vanilla yogurt or frozen light cool whip 
1/2 teaspoon pumpkin pie spice (add more according to preference)
1/2 cup crushed ice or 6 ice cubes 

Blend in blender (add the puree and cool whip closest to the blade so it doesn't get stuck at the top). 


Raspberry Banana Avocado Smoothie
 
 1 c frozen raspberries
1 avocado
1 frozen banana, optional*
1 c  plain yogurt
honey / Stevia / sugar / whatever sweetener you like
milk, optional
* Peel and cut the bananas into chunks (5-6 or even small pieces if you're in a hurry), place in a baggie and then freeze.

If you like your smoothies thinner than use half milk/ half yogurt. Blend all ingredients in your blender. Add sweetener to taste. I add about 1 tablespoon of honey. Yields one large serving or two smaller ones.

Blueberry Smoothie
1 c milk
6 oz vanilla yogurt
1 c blueberries
1 T flaxseed oil
1 cup ice

Place milk, yogurt, and the fresh blueberries into the blender with the ice, blend until mostly smooth, then add flaxseed oil.


Cantaloupe Smoothie

10 large romaine lettuce leaves
2 c chopped cantaloupe slices
1 c frozen strawberries
6 ice cubes

Place everything in the blender and blend until smooth. (I promise you can't taste the lettuce, but it gives a nice natural energy boost!)


The Green Monster

1 frozen sliced banana
1 Tablespoon peanut butter
1/2 c Vanilla Greek yogurt
1 cup Unsweetened almond milk (or other kind of milk)
4 cups baby spinach (or more, or less)

Combine all ingredients in a blender and blend until smooth. (yum yum yum! This is one of my fav's)

Loveli CCC's

The best chocolate chip cookies EVER.

Mix together for a long time...
1 1/2 c butter
2 c brown sugar
2 c white sugar
4 eggs
2 T vanilla

Mix first on low, and then medium high.

Mix in bowl...
6 1/2 c flour
2 t salt
2 t baking soda
2/3 c chocolate chips

Turn mixer back to low and slowly add flour mixture. Dough should be a little sticky.

Preheat oven to 375F
Make into balls
Bake 8-10 mins or until barely golden brown (if baking 2 sheets at once, switch at about 6 mins).

Cranberry Scones

Ingredients:

BUTTER:
1 1/2 c butter (no substitutes), softened
1/2 c fresh or frozen cranberries
2 T confectioners' sugar
1/2 t grated orange peel

SCONES:
2 1/2 c flour
2/3 c sugar
2 1/2 t baking powder
1/2 t baking soda
3/4 c butter (no substitutes)
1 c fresh or frozen cranberries
1 c white chocolate chips
3/4 c butter milk

Directions:
In mixing bowl, cream butter. Stir in cranberries, sugar, and orange peel; mix well. Cover and refrigerate at least 1 hour. Meanwhile, combine dry ingredients in a bowl. Cut in butter until mixture resembles course crumbs. Add cranberries and white chocolate chips. Stir in buttermilk until just moistened. Turn onto lightly floured surface; gently knead 6-8 times. Divide in half. Pat each into 8 inch circle. Cut into 8 wedges. Place 1 inch apart on ungreased baking sheets. Bake at 400F for 15-18 minutes or til lightly browned. Remove from pans to wire racks. Serve warm with cranberry-orange butter.

Scalloped Corn

Just like my Grandma Lock's (got this one from my awesome cousin, Donna)!!

Ingredients:
3 cans (11 oz.) vacuum-packed corn, drained
4 lg eggs
1/2 c milk
1/2 stick butter, melted
2 T sugar
2 T all-purpose flour
1/4 t salt
1/4 t pepper

Directions
1. Heat oven to 350. Lightly grease a 1 1/2 qt shallow baking dish.
2. Put 2 cans of corn and the remaining ingredients in a food processor (or blender). Process until well blended. Stir in remaining can of corn and pour into prepared baking dish.
3. Bake uncovered 50 to 55 minutes or until a toothpick inserted in center comes out clean.

TIP - Can be prepared through step 2 up to 1 day ahead. Refrigerate covered and bring to room temp before baking.