Recipes

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Some of our favorite home made recipes!

John enjoys cooking, so check back to see our menu updates!

And, store bought favorites

Every Christmas I shop for a "care package" gift to send to my out of state siblings. I like slowly wandering up and down the shopping isles, especially at Houston's Central Market. Funny what you'll find when you're not in a hurry!

Send us your favorites!

Do you have a favorite healthy recipe? Please send it in and I'll prepare it and post on this recipe page. Thanks in advance!

Red lentil breads

1. Lentil pizza crust 2. Red lentil veggie protein bread

One of my clients who works at a local "well known health food store", told me about making a healthy pizza crust from Red lentils. The red lentils are easy to find at HEB (aisle 12 at the Bunker Hill HEB). I'm going to put the pizza crust recipe first, but I like toasting a slice of bread for breakfast, so I've tweaked the recipe to make a veggie protein bread that doesn't need a topping.


Equipment: 


Blender, cookie sheet (for pizza crust) OR 8 x 14 baking pan (for lentil protein bread), parchment paper


1. Gluten free Red lentil pizza crust recipe


1 cup red lentils, soaked overnight

1/2 cup water

1 garlic clove (or 1/2 tsp garlic powder)

1 tsp salt

1/2 tsp baking powder

some Olive oil


Instructions:

Place lentils in a bowl with water and cover. Soak at least 6 hrs, or overnight

Drain & rinse lentils

Preheat oven to 425 F. Line cookie sheet with parchment paper, set aside

Place soaked lentils & 1/2 cup water in a food processor or blender

Add garlic, salt and baking powder. OK to stir with a spoon first.

Blend until smooth

Drizzle the parchment lined cookie sheet with olive oil

Pour the lentil batter onto the parchment paper & spread into desired shape, about 1/4 to 1/2 inch thick. Drizzle lightly with Olive oil

Bake 20-25 min or until firm and edges are beginning to turn golden

Use flatbread to make pizza or as a base for warm/melted toppings


BUT, I wanted some "toast" I could eat without any toppings, so I adjusted the recipe. Have been making this for several months.


2. Red lentil protein bread (changes in bold font)


1 cup red lentils, soaked overnight

1/2 cup ground flax seed

1/2 cup hemp seed

3/4 cup Olive oil (makes the bread easier to eat by itself)

some water to help with blending

2 garlic cloves (or heaping 1/2 tsp garlic powder)

1 heaping tsp salt

heaping 1/2 tsp baking powder

1 heaping tbsp of Italian seasoning OR Essence of Emeril


Instructions:

Place lentils in a bowl with water and cover. Soak at least 6 hrs, or overnight

Drain & rinse lentils

Preheat oven to 425 F. Line 8 x 14 pan with parchment paper, set aside (** Make sure parchment paper comes up at least 1/2 inch, since this recipe will be about as thick as a slice of bread**)

Place soaked lentils + flax seed + hemp seeds & 3/4 cup Olive oil in a food processor or blender

You can use a spoon to mix by hand before you blend

Turn the Olive oil cup over in the pan and use the extra oil to coat the parchment paper

Add garlic, salt and baking powder and seasoning. OK to stir with a spoon first

Blend until smooth. Add water as needed to help liquefy the batter

Use Olive oil to lightly coat the parchment lined 8 x 14 baking pan

Pour the batter onto the parchment paper & spread to cover the entire 8 x 14 pan, about 1/2 inch thick.

Bake 25-30 min or until firm and edges are beginning to turn golden

After the bread cools, cut into eight slices. They should be about the size of a slice of bread.

Toast and enjoy!



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Beans & Rice/Quiona

A vegetarian main course

We are not vegetarians but do eat about half our meals vegetarian. We found that fresh cooked rice & beans are tasty  and CHEAP! We use a rice blend from Costco and supplement with Quiona. Toasted almonds are a nice garnish. There are lots of dry bean options, but we like four different types of dry beans. For seasoning, we like butter, fresh garlic, green onions and Better than bouillon. For liquid, we use low sodium organic stock.


Equipment:


Large sauce pan for beans

Medium sauce pan for Rice/Quiona

Large pan to toast almonds

Storage containers for refrigerator/freezer


Ingredients:


1 cup Rice blend (ours cooks in 10 minutes)

1/2 cup Quiona

Optional: 1/2 cup sliced almonds (toast almonds as a garnish for the rice mix)

4 cups dry beans (1 cup of each type, but you can use any combination you like)

about 1 tbsp butter (We like Kerry Gold grass fed)

2-3 cloves fresh garlic (for each recipe - Rice AND Beans)

1/3 cup chopped green onions (for each recipe - Rice AND Beans)

heaping tbsp Better than Bouillon - they sell Veggie, Chicken or Beef flavors (for each recipe - Rice AND Beans)

2 cups stock - for Rice/Quinoa blend

1-2 cups stock - for beans - use just enough  to cover beans

Salt & Pepper to taste

Braggs liquid aminos (easy to find in HEB)

**There are many ways to season rice & beans; please add your favorite seasonings**

Optional topping: Dry cheese - Parmesan or Feta


Instructions:


Cook in separate pans (for each recipe - Rice AND Beans)


Soak beans over night. Drain


1. Bean instructions


lightly saute garlic and onions in butter

add stock and soaked beans BEFORE garlic/onions begin to brown

Use just enough stock to cover beans

add Better than Bouillon (this product is thick, so you'll want to stir it in)

bring to a boil

**add your favorite seasonings** (We only use what you see here, and add Braggs aminos if needed.)

cover and simmer until tender (about 45-60 minutes)

We like to store the cooked beans and rice separate and only mix together then when re-heating

Salt & pepper to taste AND we like to add some Braggs


2. Rice/Quiona + toasted almond instructions


A) lightly saute garlic and onions in butter

add 2 cups stock BEFORE garlic/onions begin to brown (** check your rice recipe! Our mix is 2 to 1 - 2 cups liquid to 1 cup rice blend**)

add Better than Bouillon (this product is thick, so you'll want to stir it in)

Add Quiona FIRST (Quiona usually cooks in 15 minutes, so we add it before the stock comes to a boil. Our rice mix cooks in 10 minutes, so we are giving the Quiona a head start)

**add your favorite seasonings**

bring stock & Quiona to a boil

(**We have found we don't need to add extra liquid to offset the Quiona**)

Add rice mix. cover and simmer for 10 minutes

Uncover and let the rice/Quiona mix settle

We like to keep the beans and rice separate and only mix then when re-heating

Salt & pepper to taste AND we like to add some Braggs


B) While the rice/Quiona is simmering, you can toast the sliced almonds. Stir frequently to avoid burning. Mix the toasted almonds in the prepared rice/Quiona. 


C) Check your rice cooking time. If your rice mix takes longer than ten minutes, you'll want to adjust your cooking times.


D) Serving: You can enjoy your Rice & Beans by itself, or add to beef or chicken. I like to garnish mine with dry cheese (try Parmesan or Feta).


3. Storage


We usually use the above rice/Quiona recipe before it goes bad, but 4 cups of cooked beans will last a lot longer, so we freeze several containers of the beans and defrost as needed. Remember the Braggs! Enjoy





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Desert

Berries in a bowl

I try to avoid refined sugar, but do like something sweet. We defrost a bowl of cherries or mixed berries and sprinkle with cinnamon or cocoa powder. Next, add a little local honey, and there you have it! If you don't even want to add ANY sweetener, including honey, the berries are fine by themselves. 

Disclaimer: I do enjoy an occasional traditional desert!

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Store bought favorites

Central Market soup mixes

Central Market soup mixes

Central Market soup mixes

There are several pre-packaged soup mixes at Central Market. If you walk in the area behind the floral counter wall, the dry soup mixes are about 3-4 aisles in.  When I do my "Christmas box" shopping, I always get some for us! Remember: If you make your own soup, you know what's in it!

John Kelly Chocolate

Central Market soup mixes

Central Market soup mixes

During Christmas, Central Market was sampling a chocolate brand called "John Kelly". They are expensive, but worth the price of admission! John Kelly has both milk and dark chocolates. I got "one for my sibling, and one for me." Disclaimer: I only do this once or twice yearly.

Fresh squeezed juices

Central Market soup mixes

Fresh squeezed juices

Health pundits will say, "You should eat your fruits, but it's OK to drink vegetable juices." We like the fresh squeezed green veggie juice at Central Market or HEB. Funny how the "well known health food store" doesn't prepare fresh squeezed juice.

Coming soon

Coming soon

Fresh squeezed juices

More local finds

Coming soon

Coming soon

Coming soon

More local finds

Coming soon

Coming soon

Coming soon

More local finds