Ginger Garlic Shrimp and Tofu Soup

This is a family favorite! The yummy ginger garlic flavors the tofu and shrimp perfectly and there is a lot of play in what veggies you want to fill the pot with.

Ingredients:
1 TBSP Canola Oil
2 tsp Minced Garlic
1/2 in piece of fresh Ginger Root, grated
1 TBSP Green Onion, diced
8 oz Extra Firm Tofu, cut into small cubes
1 lb. Raw Shrimp, cut into small pieces
1 quart Vegetable Broth
1//2 cup diced zucchini
1/2 cup diced mushrooms
8 oz can sliced Bamboo Shoots
1/2 cup diced red/yellow/orange peppers
1/2 cup frozen peas
1 tsp salt
1/2 tsp pepper

optional additional ingredients:
cooked jasmine rice
chopped fresh cilantro
bean sprouts
rice noodles
cabbage
broccoli
carrots
spinach

Directions:

1. Heat the oil in a large pot on the stove, add the ginger, minced garlic, and green onion and saute for about 1 minute. 
2. Add the tofu and stir fry until golden. Remove the tofu and set it aside. 
3. Add the Shrimp and cook until light pink. Remove the shrimp and set it aside. 
4. Add all the rest of the ingredients to the pot: vegetable broth, zucchini, mushrooms, peppers, bamboo shoots, peas, sat, pepper, and any other veggies you decide on and let them simmer for about 5 minutes. 
5. Then, add the shrimp and tofu and heat them through about 1 minute.
6. Serve immediately.

Lentil Quinoa Vegetable Bowl with Lemon Tahini Sauce

This meal is almost entirely vegetables, a huge array of vegetables. It's packed with flavors and nourishment. I like to make the quinoa and lentils ahead of time and heat them in the microwave just before eating.

Ingredients:
2 cups cooked quinoa
2 cups
6 large carrots, peeled and chopped
4 cups peeled and cubed butternut squash
2 tsp olive oil
salt and pepper to taste
4 cups brussels sprouts
4 cups chopped broccoli
1 medium zucchini
1 medium yellow squash

For the Lemon Tahini Sauce:
4 TBSP Tahini
1/4 cup lemon juice
1 tsp garlic powder
1/2 tsp salt
water to thin, slowly add and whisk until you reach desired consistency

Directions:
(1) Pre-heat the oven to 425 degrees F.

(2) To a large roasting tray add the peeled and cubed butternut squash and chopped carrot. Add 2 tsps olive oil and a generous sprinkling of salt and pepper and use your hands to mix so everything is coated. Roast for 35-45 minutes until tender, stirring halfway through.

(3) Chop off the ends of the brussels sprouts and slice them in half (long-wise). On another roasting tray add the brussels sprouts, toss them with 1 tsp olive oil and salt and pepper. With your hands mix them all up until they're evenly coated. Put them on another rack in your hot oven and roast them for about 25 minutes.

(4) To cook the quinoa, bring 2 cups of water to a boil in a saucepan. Add 1 cup uncooked quinoa, reduce heat to a light simmer, cover and cook for 15 minutes. Remove from heat and fluff the quinoa with a fork.

(5) To cook the lentils, bring 2 cups of water to a boil in a saucepan. Add 1 cup dry lentils, cover and cook for 15-20 minutes until tender.

(6) Next, steam the chopped broccoli in a medium sized pan.

(7) Wash and slice the zucchini and yellow squash into small pieces and steam them in another medium sized pan.

(8) To make the Lemon Tahini sauce, whisk all of the sauce ingredients together until smooth and creamy.

(9) To eat, place all the vegetables over the quinoa and lentils and pour the lemon tahini sauce over. You can make this ahead in 4-6 bowls or containers and equally divide everything between them.

Thai Noodles topped with Thai Salad

We love this recipe of Thai noodles topped with a delicious and power packed Thai salad.

Noodle Ingredients:
1 lb linguine
2 TBSP sesame oil
2 TBSP olive oil
1 TBSP fresh lime juice
3 TBSP honey
3 TBSP low-sodium soy sauce

Salad Ingredients:
4 cups chopped spinach
1 cup shredded red cabbage
1 cup chopped red bell pepper
1/2 cup chopped carrot
1 cup chopped raw zucchini
1/4 cup sliced green onion
1 cup chickpeas
1/4 cup peanuts
2 TBSP peanut butter
1 TBSP rice vinegar
2 TBSP fresh lime juice, plus zest
1 TBSP tamari
1 tsp fresh ginger (or 1/2 tsp ground ginger)
Dash of Chili Garlic Sauce

Directions:
1. In a small bowl, whisk the sesame oil, olive oil, lime juice, honey, and soy sauce. Set aside.

2. In a large pot of boiling, salted water, cook the linguine according to package directions. Drain the noodles and place them in a large serving bowl. Toss the noddles with the oil mixture. Set aside.

3. In a large salad bowl add the chopped spinach, shredded red cabbage, chopped red bell pepper, chopped carrot, chopped raw zucchini, sliced green onion, chickpeas, and peanuts. Set aside.

4. In a separate small bowl whisk together the peanut butter, rice vinegar, fresh lime juice and zest, tamari, fresh ginger, and dash of chili garlic sauce. If it's too thick, add a splash or two of water. Pour dressing into a small pitcher for serving.

5. To serve. Place your noodles on your plate, top them with the salad, then top the salad with the dressing. Eat and enjoy!

Instant Pot Lentil Chili

Serves 6

Ingredients:
1 yellow onion
2 cloves garlic
1 15oz. can petite diced tomatoes (with juices)
1 6 oz. can tomato paste
1 cup brown lentils, uncooked
1 tsp chili powder
1 tsp smoked paprika
1 tsp cumin
1/2 tsp onion powder
1/4 tsp garlic powder
1/2 tsp salt
freshly cracked pepper, to taste
4 cups vegetable broth
1 15 oz. can black beans, drained
1 15 oz can kidney beans, drained

Directions:
1. Dice the onion and mince the garlic. Turn the instant pot on the saute setting. Drizzle a little olive oil in and heat that. Add the onion and garlic to the instant pot and cook until translucent.

2. Turn off the saute setting and add the diced tomatoes, tomato paste, lentils, chili powder, smoked paprika, cumin, onion powder, garlic powder, salt, pepper, and vegetable broth. Stir to combine.

3. Set the instant pot to high pressure for 17 minutes and slow release for 5 minutes.

4. Carefully open the instant pot and stir in the black beans and kidney beans. Close the lid and let it sit on warm for 5-10 minutes. That will heat up the beans and be ready to eat.

5. Top with tortilla chips, sour cream, cheese, and avocado.

Cranberry Cake

Cake:
- 3 Tbsp. Butter
- 1 Cup Sugar
- 1 Cup Milk
- 2 Cups Flour
- 1 Tbsp Baking Powder
- 3 Cups Fresh Cranberries

Sauce:
- 1 Stick Butter
- 1 Cup Sugar
- 1/2 Cup Cream
- 1/2 tsp Vanilla

Directions:

Cake:
Cream butter and sugar together well. Add milk, flour, baking powder, and fold in cranberries. Pour into a greased and floured bundt pan. Bake @ 350 degrees for 35-40 minutes (makes 12 mini loafs - bake for 25-27 minutes). Let cool in the bundt pan for 10-15 minutes and then release from pan onto a cooling rack.

(You can release the edges with a small plastic spatula before turning over, set the pan right side up over a kitchen towel in the sink that has boiling water poured over it, or put the pan in the freezer until you can remove the cake if it is still sticking).

Sauce:
Combine and heat butter and sugar in a saucepan until well mixed and then add cream and vanilla. Heat until sugar is dissolved (do not boil). Pour warmed sauce over cake and enjoy. (for mini loafs 2 Tbsp. of sauce per loaf).

Shrimp & Sausage Soup

This soup is so light and delicious and ready in under 30 minutes! Serves 8

Ingredients:

- 12 oz of pre-cooked smoked sausage chopped (Favorite - Adielle bacon pineapple sausage from Costco)
- 1 cup diced red pepper
- 1 cup diced green pepper
- 8 cups of low sodium chicken broth
- 1 tsp plus 1/4 tsp divided, Old Bay seasoning
- 1 large zucchini chopped
- 2 lbs raw shrimp peeled, deveined, and chopped
- 1 TBSP butter
- Salt & Pepper to taste

Directions:
In a pot cook the sausage and red and green peppers on medium heat. Cook about 10 minutes until red and green peppers begin to soften. Pour in the chicken broth, add the chopped zucchini, and add the Old Bay. In a separate pan, cook the shrimp in the butter and 1/4 tsp Old Bay seasoning until the shrimp turn pink, then add shrimp and juices to the pot. Taste the soup and add more broth, Old bay seasoning, and salt and pepper as needed.

From Felicia Reynolds (a paleo and keto diet option) can add as much Old Bay as you desire to add flavor and heat.

Easy Jambalaya

Ingredients:
2 cups white rice
1 can beef consommé
1 can french onion soup
1 can tomato bisque
3/4 cup of water
1 lb sausage in casing, sliced
1 lb chicken breast
1 tsp Tony's Creole seasoning
1/4 tsp garlic powder
2 tbsp butter

Directions:
Brown the sausage, set aside. Brown the chicken, set aside. Mix all ingredients together in a 9x13 pan. Thinly slice the butter and place in small pieces all over the top. Cover with foil and bake at 350 degrees for 1 1/2 hours.