Not so Leafy Salad

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NOT SO LEAFY SALAD
6 medium zucchinis spiralized
2/3 a container of baby heirloom tomatoes
2/3 a container of cherry tomatoes
4 navel oranges
1 and 1/2 bags baby spinach
2 bunches cilantro
2 bunches parsley
1/2 seeded and veined jalapeño
4 tablespoons dried (I used sweet) basil
4 small cloves garlic
Few splashes red wine vinegar

In a food processor combine spinach, parsley, cilantro, basil, jalapeño, garlic (I only have an 11 cup processor so I had to put in so much at a time then once that was blended add more to the mixture). Once blended, add a few splashes of vinegar combine. Set aside.

In a separate bowl spiralize zucchini. Once spiralized combine with mixture.

After the leafy green mixture is mixed into the zucchini. Cut tomatoes in half (for some of the larger ones I cut into 1/4) set aside some for garnish. Then peel and cut oranges into bite size pieces. Set aside some for garnish. With the rest of the tomatoes and oranges lightly mix into mixture (this is when I transferred it to my serving dish) . Top with the set aside oranges and tomatoes. (I put my in the fridge for tomorrow afternoons work pitch-in)

For the original recipe check out: http://pinterest.com/pin/268527196507003801/

Mexican Five Layer Dip

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MEXICAN FIVE LAYER DIP:

1 cup dried pinto beans
3 tomatoes seeded and chopped
1 small whiten onion chopped
3/4 cup packed cilantro, divided
2 limes
2-3 jalapeños
1/2 tsp sea salt
Pepper to taste
2 ripe avocados
6 oz reduced fat cheddar cheese
1 and 1/2 cup low day greek yogurt

Rinse dried beans, put into medium sauce pan, cover with water, bring to a boil and cook on high for two minutes. Take off stove and let beans sit for one hour.

Rinse beans, return to pan, cover with 2 inches of water above beans, bring to a boil, reduce to a low heat, cover and let cook for 1.5-2 hours (until beans are tender). Once done, set aside around 2/3 cup of the bean liquid.

In a medium bowl, combine tomatoes, onions, jalapeño, 2/3 of the cilantro, squeeze 1 lime over mixture, and salt and pepper to taste.

In a food processor add avocados, juice of one lime, the rest of the cilantro, purée until chunky, add salt and pepper to taste.

In a food processor, add beans and 1/3 cup of cooking liquid, purée, add extra liquid until desired consistency, add 1/2 tsp salt and pepper to taste, pulse to combine .

Assembling:
(I used individual cups but, you can use whatever)
Bean on bottom, sprinkle cheese on beans, layer avocado mixture on top of cheese, add Greek yogurt on top of avocado mixture, with a fork (to drain liquid) add tomato mixture on top of yogurt, serve or chill for up to 4 hours (if you layer correctly/keep air out/ do individual cups they last much longer), I garnished with organic blue and white corn chips (which I also had a bowl of for extras for dipping)

For the original recipe check out: http://dailydishrecipes.com/clean-eating-mexican-layer-dip/

Easy But, Different Garlic Bread

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EASY BUT, DIFFERENT GARLIC BREAD:

homemade minced garlic (see recipe below)
homemade roasted garlic olive oil (see recipe below)

Tuscan pane bread
cracked salt and pepper

Put the bread in the toaster over for one cycle (I set my toaster to 1 piece of bread, frozen, level 5) it cooks for about three minutes.

Once done, it should be slightly crisp but, not toasted. In this order: put roasted minced garlic onto the cooked bread (your preference to how much you want; I put quite a bit. Don’t forget, once the garlic is roasted it takes on a new non-potent flavor), drizzle olive oil on top of the garlic, then add salt and pepper to taste)

Deviled Eggs

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DEVILED EGGS:

(these are not clean eating but, I know I had some family members asking for the recipe (I also multiplied the recipe by 6 for three dozen eggs

6 eggs hard boiled
2 tablespoons of real mayonnaise
1 tablespoon yellow mustard
1/2 teaspoon celery seed powder (I know I used more)

1/2 teaspoon of garlic powder

Salt to taste

Smoked Hungarian paprika

cut eggs in half and put the whites on a serving tray and the yolks in a bowl. Add all other ingredients to bowl except for the paprika. Use a hand mixer to blend (taste and adjust more seasonings/mayo/mustard).

Put mixture into a large ziplock, cut the bottom tip of the bag, squeeze into eggs whites, sprinkle with paprika, chill.

Check out the original recipe here:
http://www.thetaylor-house.com/easy-deviled-egg-recipe/

Roasted Broccoli

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ROASTED BROCCOLI:

Broccoli
Garlic olive oil (see recipe below)
Extra virgin olive oil
Powdered lemon peel
Garlic powder
Chili powder
Onion powder
Salt
Pepper
Preheat oven to 425F (I used my toaster oven), wash and cut broccoli into pieces, place broccoli on baking sheet, cover in minimal olive oil (I used a little bit of each), cover with seasonings. Cook for 20 minutes (the recipe said 20-25, mine were done in 20). Enjoy!

For the original recipe check out: http://pinterest.com/pin/268527196505946020/

MASHED POTATOES (no butter or milk)

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MASHED POTATOES:

Potatoes (russet), I used 3 large
Greek yogurt (I use non-fat plain)
Minced garlic (see recipe below)
Garlic extra virgin olive oil
Dried jalapeños
Dried Chives
Dried Parsley
Onion powder
Garlic olive oil (see recipe below)
Salt
Pepper

Put water on stove to boil, wash and cut potatoes into 1/8, once boiling add potatoes to water, cook until tender (I lost track of time).

One done strain potatoes but, save a small amount of water (~.5-.75 cups). Put potatoes back into pan. Add water use potato masher to break potatoes.

Add potatoes to a food processor, add Greek yogurt (~3/4 cup), oil (minimal amount), seasonings, minced garlic to the potatoes. Blend until smooth. Enjoy!