I am always looking for quick whole food recipes. This one is quick, simple and tasty!
Friday was a day of running around trying to get things done for the weekend. There were groceries to get, and a trip to Salt Lake City which is 45 minutes away for a guitar lesson. We also had our weekly family party night. We usually eat homemade pizza, but I was running so late that pizza wasn’t going to happen quick enough for my hungry belly. Continue reading “Quick Whole Food Recipes”
These are the toppings for our lunch today. Braggs liquid aminos, bell peppers, celery, olives, pineapple, red onion, and a cashew sauce. It is a version of Hawaiian Haystacks. In a traditional recipe there would also be chicken and a fatty dressing. We like this one:) Sometimes if we are in a big hurry, we will use a can of creamed corn for the sauce.
Here is the recipe for the sauce. It is soooo good!
1 cup cashews
1/2 cup non dairy milk
2 Tbs. Nutritional yeast
2 Tbs. Lemon juice
1 Tbs. Dijon
Dash black pepper
1/2 tsp. Salt
1 tsp. Garlic powder or 6 cloves roasted garlic
Optional: 2 Tbs. Parmesan
Blend it up and use as a Caesar dressing or like I did on rice!
Out in the garden we have some onions that came up from last year in a place where we want to grow lettuce instead. We are putting them to good use in our salads and sandwiches! Yum.
Today we made a Veggie Salad Sandwich from the Whole Foods Binder System. We used hummus and instead of the relish we added dried dill. It was pretty good but my favorite is when we use the Vegenaise:)
Here it is, taken straight from the binder, even with the Food Combination Color Coding! (Red for a protein meal which means the tuna in this recipe, green if you choose the pita instead. You are not properly food combining if you choose to eat both the pita and the tuna – there is more explanation in the BINDER.)
We used 3 stalks of celery, 3 green onions, 1 bell pepper, 1 cup of frozen peas, 1 cup of hummus, and 1 Tablespoon of dill and 2 cans of tuna. It fed 7 of us. Again, it was a lower fat version using the hummus but I like the taste of the vegenaise or almondaise best:)
What do you think about making this for lunch?
Do you want to eat garden foods or do you already?
Enjoy your Garden Eatin’ and leave a comment, like or share please 🙂
I wanted to show you what the recipes look like in the Whole Foods Binder System. I have continued to use the Binder and teach out of it since I developed it 2 years ago to keep track of my healthy recipes and stay organized.
In the Whole Foods Binder System each recipe has a tip at the top just for fun:) Each recipe also has a color dot in the upper right hand corner signifying if the recipe is starchy, neutral or protein based for optimal food combining. The binder has an information section that explains food combination and how the colors work.
The recipes in the binder cover Breakfasts(Smoothies and Juices), Lunches, Main Meals, Vegetable Side Dishes, Desserts, and others(almond milk, sprouting beans).
I am continuing to write and try out new recipes that I will make available to add to the Binder. I am excited to have this to offer because it helps me so much! and is a good resource when you are trying to learn more about nutrient dense foods.
Thought I’d share. 🙂
This is a salad from my Whole Foods Binder System that we love:) We have a bunch of people in our house this weekend and this salad went together easily and is filling lots of bellies. We had 31 people spend the night last night! (Family’s from out of town)
We put pasta, bell peppers, red onion, olives, tomatoes, broccoli, and a blend of vinaigrette dressings in it for an awesome lunch. Sometimes we add sprouted beans, grated carrot, cubed zucchini, and raw corn. It’s a flexible salad so it’s nice to be able to add whatever you have in the fridge.
I’ve got to get back to the party!