Wild Rose Cleanse Recipes

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Wild Rose Cleanse Recipes

So while doing the Wild Rose Cleanse  I searched and searched to find recipes from there book and It seems that I have found a good chunk of them .. So if your ever having one one those I dont know what I can make moments .. Take a gander at these and try them out. I will add new ones and what I have been eating while I’m doing this

Lemon Tahini Dressing 

Yields 1 1/2 cups

This favourite can be used as a dressing for salad greens, or as a sauce over rice, steamed vegetables, and baked potatoes.

2/3 c plain soy milk
5 TB lemon juice
1 garlic clove
1/2tsp salt
1/2 c tahini
1/8 tsp sesame oil (guess you can cut this out)

Place all ingredients in a blender and puree for 1 minute at high speed.

Oatmeal Porridge with Flaxseed Oil 

Serves 2

Flaxseed oil may sound like an unusual item to put on your cereal, but it’s and old European tradition from the era when small opaque bottles of fresh pressed flaxseed oil were delivered every week by horse and carriage. Try it, and see if you like this way of getting your Omega 3’s!

2 cups water
pinch salt
1 cup rolled oats
1/2 tsp fennel seeds
1/4-1/2 cup soy, rice, or almond milk
2 tsp Flaxseed oil, optional

Bring water and salt to boil in covered saucepan over high heat.

Stir or whisk in rolled oats, and fennel seeds. Reduce heat, cover and simmer for 15-20 minutes (2 to 4 minutes if using quick cooking oats) stirring occasionally.

Baked Herbed Halibut Steak When I made this– I put the topping on sole filets. I really liked it. Was subtle yet tasty. Freezes well.

Serves 4

The use of fresh herbs makes this dish outstanding. If you do not have fresh herbs, use smaller amounts of the dried product. One tablespoon of fresh herbs equals one teaspoon of dried herb.

4, 8oz halibut steaks (225 g)
2 TB olive oil
1 TB green onions
1 TB parsley, chopped
1 TB fresh basil, chopped
1 tsp fresh thyme, chopped
1/2 tsp salt
1/4 tsp pepper
2 TB lemon juice
lemon wedges for garnish optional

– Preheat oven to 425oF
– Wipe fish with dry towel and arrange in baking dish. Brush with oil and sprinkle with salt and pepper.
– Mix onions, parsley, and chopped herbs together in small bowl. Sprinkle mixture over fish along with lemon juice.
– Bake uncovered, for 10-12 minutes or until JUST done. Be careful not to overcook.
– Serve each piece with a lemon wedge if using.

Lemon Pepper Baked Chicken 

Serves 4

This is a very simple recipe. Fryer chickens can be found at the market already cut up into four pieces.

1 fryer chicken quartered
1/4 cup lemon juice
2 TB olive oil
2 TB lemon pepper
1/2 tsp salt

– Preheat oven to 350 F
– Ina large mixing bowl,combine lemon juice, oil, lemon pepper, and salt
– Dredge chicken in lemon mixture then place pieces onto cookie sheet. Pour remaining liquid evenly over chicken.
– Bake for 30-40 minutes or until chicken is cooked.

Lentil Dahl 

2-4 servings

India has a rich, vegetarian heritage, rooted in 5000 year-old traditions. Dahl, translates into soup, which is commonly prepared with lentils, makng htis rich and thick meal common to households and restaurants alike. Serve this dish by itself or over a bed of Rice Pilaf.

1 TB olive oil
1/2 onion diced
1/2 c carrots diced
1/2 c celery diced
2 garlic cloves minced
2 tsp peeled ginger minced
1-2 tsp curry powder
1/2 tsp cumin powder
2 1/2 c vegetable stock or water
1 c brown or green lentils rinsed
1/4 tsp pepper
salt to taste

– Saute onions, carrots, celery, garlic, and ginger in oil over medium heat for 3-5 minutes or until onions are soft.
– Add curry and cumin and saute for 2 minutes, stirring constantly to avoid scorching the spices.
– Stir in stock and lentils and bring to a boil. Reduce heat, cover and simmer for 45-50 minutes or until lentils are soft.
– Add salt to taste.

Paprika Oregano Chicken Breast 

Serves 4

The chicken used in this recipe can be boneless or bone-in. If using the latter, increase the cooking time by approximately ten minutes.

4 split chicken breasts
2 TB olive oil
2 tsp oregano
1 tsp paprika
1/2 tsp salt
1/4 tsp pepper

– Preheat oven to 350 F
– Brush chicken with oil and set aside
– In small bowl, mix together paprika, oregano, salt and pepper. Roll the chicken pieces in this mixture, until thoroughly coated, and place on cookie sheet.
– Bake for 25-30 minutes or until chicken is cooked.

Baked Stuffed Apple 

Serves 2

This recipe is tasty when made with Macintosh apples (which are quick to cook). Other varieties such as Golden Delicious or Granny Smith may take longer, but taste good too! Note: To toast nuts, just spread them on a baking sheet and place in the oven (350 F). Turn the nuts every 5-10 mins. Bake for about 20 mins; less time in toaster oven.

2 large apples
1/4 c tahini
1 TB toasted almonds or hazelnuts chopped
1/2 tsp lemon juice
1/2 tsp lemon rind grated
1/2 tsp vanilla
1/4 tsp ground cinnamon
pinch ground cardamom,optional

-Preheat oven to 325 F
– Pierce top of apple, holding knife at 45degree angle to stem. Rotate knife around to produce small cone shaped tops. Set tops aside.
– Using melon baller or teaspoon (easier than it sounds to use teaspoon), remove core of apple being careful to not pierce bottom of apples.
– In a small bowl, stir together tahini, almonds, lemon juice, lemon rind, vanilla, cinnamon, and cardamom (if using).
– Fill apple cavities almost to the top wih tahini mixture. Replace apple tops.
– Set apples in baking tray and bake for 15-20 minutes or until apples are soft when pierced with toothpick.

Guacamole 

Yields 3/4 cup

An old standby, this dip is versatile as a spread of for adding appeal to baked or steamed vegetables. The yield on this recipe is sufficient for three-open faced rice cakes.

1 avocado
1/4 c tomato, diced
1 small garlic clove
1/2 tsp lime juice
1/2 tsp cilantro
1/8 tsp salt
pinch pepper

– Mash avocado pulp in medium sized bowl.
– Add remaining ingredients and mix with fork until smooth.
– Season to taste

Falafel 

Yields about 22 balls

Serves 3-4

This is such a popular dish and it is easy to make, healthy and absolutely delicious.

2 1/2 cups cooked chickpeas (625 ml)
2-3 cloves garlic, chopped
1 egg
1/4 c tahini
3/4 tsp salt
1/2 tsp ground cumin
1/4 tsp tumeric powder
2 TB parsley chopped
2 TB green onions chopped

– Preheat oven to 375 F
– Place chickpeas, garlic, egg, tahini, salt, cumin, and tumeric in a food processor and puree till smooth. Occasionally scrape down sides. (I don’t have food processor so I just mashed it all up.)
– Transfer to mixing bowl and add parsley, green onions, and mix well.
– Roll a 1 1/2 inch diameter ball in palm of hand and place on lightly oiled cookie sheet. Bake for 10 mins. (I just scooped with spoon and didn’t really roll.)

Oriental Greens Salad 

Serves 2-4

The combination of Chinese cabbage (suey choy), ale,a nd broccoli in this salad, as well as the tahini in the dressing, is a fabulous way of using calcium-rich foods. Serve with Lemon Tahini Dressing.

1 cup mung bean sprouts
1 cup Chinese cabbage, sliced thinly
1 cup kale, sliced thinly
1 cup broccoli florets
1/2 cup carrot grated
1/4 c red bell peppe chopped
Lemon Tahini dressing to taste

In large salad bowl, mix sprouts, cabbage, kale, broccoli, carrots, red pepper, and toss.

Stuffed Avocado Salad 

Serves 6

This is a recipe to prepare right before serving. The lemon juice will prevent the avocado from browning too quickly, but ideally, try to serve soon after preparation. If using the smoked salmon, find some htat doesn’t have artificial additives added to enhance the colour or flavour, or that is ‘honey-glazed’ with added sweetners.

3 large avocados
2 TB fresh lemon juice
3 hard boiled eggs chopped
1/2 tart apple diced
1/2 c smoked or baked salmon
2 TB green onions chopped
pinch cayenne pepper
salt and pepper to taste
3 TB toasted almonds slivered

– Cut avocados in half lengthwise and remove pits
– Remove flesh with spoon and reserve shell
– Cut avocado into 1/2 inch pieces, place in medium mixing bowl and coat all surfaces with lemon juice
– Add eggs, apple, salmon, onions, cayenne, salt and pepper to taste
– Spoon back into avocado shells
– Top with roasted almonds and serve with lemon slices, optional

Warm Sesame Cucumber Rice Salad 

Serves 3-4

Although the hijiki seaweed is an option in this salad, it compliments the remaining ingredients both in taste and nutrition.

2 TB hijiki seaweed, optional
1 cup brown rice, cooked
1/2 cup cucumber diced
1/2 cup carrot, grated
1 cup broccoli florets
1 TB sesame seeds
1/2 cup red bell pepper diced
1 TB cilantro or parsley chopped
1/4 Lemon Tahini Dressing

– Soak hijiki in cold water for 15 minutes. Discard water and rinse.
– In medium mixing bowl, combine soaked hijiki, cucumber, carrot, broccoli, sesame seeds, red pepper, cilantro, and dressing. Mix well.
– Portion warm rice onto individual serving plates and spoon vegetables over rice. Or you can toss rice and vegetables together.

Kale, Corn and Beet Salad 

Serves 4
You can boil, steam or bake the beets the day before…or prepare them on the spot. To easily peel the beets, press their skins with your thumb, under water, once they are cool enough to handle. To finish the dish, add Basic Oil and Lemon dressing.

Note: to bake beets, put beets in a single layer in an oiled baking dish. Add 1/4 inch water and cover dish with a lid or foil. Bake at 350oF until tender, about 1 to 1 1/2 hours.

4 cups kale leaves, finely sliced
2 medium beets, cooked
1 cup corn kernels, fresh, canned, or frozen
1 tsp tarragon leaves
1/4 tsp salt
pinch pepper
1/4 cup Basic Oil and Lemon Dressing

– Steam kale, with pot partially uncovered, for 3-5 minutes.
– Meanwhile, peel, quarter and slice beets and place in medium bowl.
– Add corn, tarragon, salt, pepper, dressing and toss.
– Remove kale from steam, spread out evenly on a platter and form a mound with beet and corn mixture.

Basic Oil and Lemon Dressing 

Yields one cup

2/3 cup flaxseed oil or extra-virgin olive oil or mixture of both
5 TB freshly squeezed lemon juice
1 clove garlic, finely minced
1/4 tsp salt
pinch pepper

– Mix all ingredients in a jar and shake vigourously for 1 minute.
– If possible, let sit for one hour or longer to allow the flavours to blend together.

Black Bean and Corn Loaf 

Serves 4-6
This Mexican-style black bean and corn dish is rich in flavour and iron. The addition of acidity from the tomato sauce increases the bioavailabilty of the iron present in the beans. If using canned beans/corn reduce the amount of salt.

3 1/2 cups cooked brown rice (1 cup raw = 3 1/2 cups)
2 cups cooked black beans (19 oz can = 2 cups)
1 cup corn, fresh, canned, or frozen
2 tsp olive oil
1/2 onion diced
1 cup celery diced
1 garlic clove minced
1 tb basil
2 tsp oregano
1/2 tsp cumin powder
1/2 tsp salt
1/4 tsp black pepper
2 eggs beaten
2 cups tomato sauce, optional

– Preheat oven to 350F
– Mix rice, beans, and corn together in large bowl.
– Saute onions, celery, and garlic in oil over medium heat for 5 mins or until onions are soft. Let cool for 3 mins and add to bean mixture.
– Stir in basil, oregano, cumin, salt, pepper and eggs.
– Pour into lightly oiled loaf pan, cover, and bake for 30-40 mins or until set. Serve with tomato sauce, if using. (Tomato sauce refers to homemade sauce, not ketchup or canned sauce.)

Vegetable Fried Rice 

Serves 4

3 1/2 cups cooked rice
1-2 tb olive oil
1/2 medium onion, sliced
1 tb fresh ginger, minced
1 cup carrot, diced
1 cup cabbage, sliced
1 cup broccoli florets
1/4 cup vegetable stock
1 tb lemon juice
1/2 cup green peas
1/2 cup corn
2 tsp chinese 5 spice
2 eggs beaten
1/4 cup cilantro
salt and pepper to taste

– Heat wok or deep non-stick frying pan over high heat. Add oil, onions and ginger and stir-fry for 30 seconds.
– Add carrots, cabbage and broccoli. Stir fry for 2 mins.
– Add 2 tb of stock and lemon juice. Cover and steam for 2 mins.
– Remove cover; add peas, corn, Chinese 5 spice and season to taste with salt and pepper.
– Add eggs and cook for 1 minute. Add rice and stirfry until rice is heated through. Stir in remaining stock and cilantro.

Curried Rice Salad 

Serves 4

1 cup brown rice, uncooked
1/3 cup almonds
OR
1 cup cooked chicken or turkey
1/2 cup celery, diced
1/2 cup green pepper, diced
1/2 cup red bell pepper, diced
2 tb green onions, chopped
2 tb cilantro, chopped
1/4 c lemon juice
3 TB extra-virgin olive oil
1-2 tsp curry powder
1 tsp salt
1/8 tsp pepper

– Cook rice and set aside to cool.
– Stir in almonds (or poultry), celery, red and green peppers, green onions, and cilantro.
– Mix lemon juice, olive oil, curry, salt, and pepper.
– Pour dressing onto rice mixture, stirring thoroughly.

Moroccan Chickpea and Millet Soup 

Serves 4

2 tb olive oil
1 medium onion, diced
2 cloves garlic minced
1 cup celery, diced
1 cup yam, peeled and diced
1 cup cooked chickpeas
1/2 cup raw millet
1 whole star anise or 3 whole cloves
1 1/2 tsp ground cumin
1/4 tsp tumeric
1/4 tsp nutmeg
3 lemon slices
4 cups water
1 tsp salt
pinch pepper
2 tb cilantro

– Saute onion, garlic, and celery in olive oil over med heat for 5 mins or until onion is soft.
– Add everything else except cilantro. Bring to a boil, reduce heat and simmer for 20 mins or until yams and millet are cooked.
– Add cilantro and serve.

Curried Spinach Soup 

Serves 4

1 bunch spinach
2 tb olive oil
1 onion, diced
2 large cloves garlic
1 tsp ginger, chopped and peeled
2 tsp curry powder
6 cups water
1 large potato, diced
1/3 cup white basmati rice, uncooked
1 tsp salt

– wash spinach thoroughly and remove stems
– saute onion in olive oil over med heat for 5 mins till soft
– add garlic, ginger, and curry. saute for 3 mins stirring constantly so curry doesn’t burn
– add water, potato, rice, and salt. bring to boil, reduce heat, cover and simmer for 15 mins or until rice and potato are cooked
– add spinach and cook for 3 mins
– transfer soup to blender and puree until smooth
– reheat if needed and serve

Scrambled Tofu 

Serves 2

This no cholesterol dish is a replacement for scrambled eggs in the morning. It also makes an easy to assemble source of protein, vitamins and minerals at lunch or dinnertime.

1lb medium firm tofu
2 Tb olive oil
2 tb green onions
1 small clove garlic, minced
2 tsp fresh cilantro or parsley (I like more… 1/2 a bunch at least)
1/2 tsp salt
1/4 tsp ground cumin
1/8 tsp tumeric powder
1 tb salsa (optional)

Place tofu on plate, cover with another platte and place 5lb weight on top for 10 minutes to press out extra liquid. (I always skip this step.)

Discard liquid and transfer tofu to mixing bowl and mash with a fork.

Saute onions and garlic over medium heat for 1 min.

Add tofu, cilantro, cumin, salt, and tumeric; saute for 5 minutes. Stir occasionally.

Stir in salsa if using.

Spicy Hazelnut Dressing 
Yields 1 1/2 cups

The spice from this dressing comes from the jalapeno pepper. Removal of the seeds creates mild heat. For a hotter dressing, add some of the seeds to the recipe. When removing the seeds, protect your hands with thin, rubber gloves.

1/3 cup toasted hazelnuts (shelled)
3/4 cup olive oil
2 garlic cloves minced
1/3 cup lemon juice
1/4 cup apple juice (unsweetened)
1/2 grated peel of lemon, preferably organic
1/2 jalapeno pepper, minced
1/2 tsp oregano
salt and pepper to taste

Preheat oven to 350F.

Place hazelnuts on baking tray and toast in oven for 15 minutes or until nuts start to brown. Set aside and cool.

Once cooled, finely chop hazelnuts.

Whisk together remaining ingredients and add hazelnuts.

Adjust the seasoning to taste.

Stuffed Tomatoes 

Serves 6

6 firm, fresh tomatoes, large
2 hard boiled eggs, chopped
2 cups cooked cauliflower, chopped
1/3 cup almonds, walnuts or pecans, chopped; reserve 2 tb for topping
1/2 cup green onions, chopped
3 tb parsley, chopped
2tb fresh basil, chopped
1 tb fresh lemon juice
2-3 tb olive oil, optional
salt and pepper to taste

Preheat oven to 350F

Boil the eggs until hardboiled and set aside.

Steam the cauliflower until tender, but not mushy.

SLice 1/2 inch top off tomato. Scoop out centre using sharp edged spoon or melon baller. Chop and reserve pulp. Sprinkle inside of tomato with salt.

Mix together tomato pulp, eggs, cauliflower, nuts, green onions, parsley, basil, lemon juice, salt and pepper.

Scoop filling into tomato cavity, sprinkle top with olive oil if using, and reserved nuts.

Bake for 12-15 minutes or until tomato is soft to the touch.

Cod Chowder 

Ingredients
1 ½ IB Fresh Cod cut into Large Chunks ( I substituted for Salmon)
3 tbsp Olive Oil
1 cup onions diced
1 cup celery diced
1 cup cabbage diced
2 garlic cloves minced
3 cups fresh tomatoes, pureed
2 cups vegetable stock or water
1 cup potatoes diced
2 tbsp fresh basil chopped
½ tsp thyme
½ tsp oregano
Salt and pepper to taste

Process
Sauté onions, carrots, celery, and cabbage in olive oil over medium heat for 5 minutes
Add garlic, tomatoes, stock, potatoes, basil thyme and oregano
Bring to boil, reduce heat ,cover and simmer for 7 minutes
Add fish, bring to simmer and cook until fish is just cooked through, about 5 minutes. DO NOT OVERCOOK
Adjust the seasoning and server

 
Fish Fillets Almandine

1, 8 oz Fillet of cod, snapper or halibut
¼ cup Shivered almonds
½ tsp garlic powder
½ tsp salt
¼ tsp pepper
2 tbsp lemon juice
2-2 tbsp olive oil
4 lemon wedges for garnish, optional

Preheat oven to 350 F
Toast almonds in oven for 5 minutes or until brown. Set aside
Meanwhile, season fish on both sides with garlic, salt and pepper
In skillet, heat oil over medium heat, add fish and cook for 5 minutes. Flip over and continue cooking until fish is cooked i.e. when fish starts to flake when pressure is applied with thumb or fork.
Transfer to a serving platter. Drizzle lemon juice and sprinkle almonds over top.
Serve with lemon wedges, if using

Eggplant Dip 

Yields 3 cups (I thought this was alright but too oniony)

2 cups eggplant, diced
2 tb olive oil
1 cup tomato, diced
1/2 cup green peppers diced
1/2 cup red onions diced
1/4 cup parsley chopped
1 garlic clove minced
1 tsp ground cumin
1 tsp oregano
1 tsp chili powder
2 TB lemon juice
2 TB olive oil
pinch cayenne optional
salt and pepper to taste

saute eggplant 5-7 mins over med hi/until eggplant starts to brown

mix with everything in bowl or food processor

Leek, Eggplant, and Potato Casserole 

Serves 4-6

4 hard boiled eggs sliced
3 large potatoes diced 1/4 inch thick
paprika (book does not say how much)
1 large eggplant 1/3 inch slices
2 TB olive oil
4 cups leeks, sliced, most of green removed
salt and pepper to taste

Preheat oven to 350

Brush eggplant with olive oil, season w/salt & pepper.
Grill, broil, or bake till browned on both sides.

Saute leeks over medium heat until transparent.

Line oiled loaf pan with 1/2 potatoes then 1/2 eggplant, all eggs and leeks.
Add remaining eggplant and potatoes.

Bake 40-50 mins or until golden brown.
Remove from oven, cover, and allow to sit for 10 mins before serving.

Sesame Tofu with Dipping Sauce 

Serves 2-4. (This is one of my faves. So delicious)

1lb firm tofu
1 egg white
1/2 cup sesame seeds
2TB olive oil

Cut tofu in 1/2 inch thick slices and marinate in 1/2 of dipping sauce for 30 mins.
Remove tofu from marinade and dry with towel.
Dip in egg white and coat with sesame seeds.
Brown tofu slices on each side over med heat for 2 mins.

Dipping sauce

1/2 cup vegetable stock
1/4 cup lemon juice
2 TB olive oil
2 TB green onions chopped
2 TB cilantro chopped
1 tsp toasted sesame oil
2 tsp peeled ginger minced
2 tsp garlic minced
pinch cayenne pepper
salt and pepper to taste

combine in bowl

Kaleslaw 

one bunch of kale
one beet, shredded
one carrot, shredded
1/2 c or so chopped parsley
flaxseed oil and olive oil
juice of one lemon
toasted sesame (or other) seeds

Remove stems from the kale, slice very thinly.
Put in a bowl and drizzle with olive oil and flaxseed oil (I didn’t measure)
Rub mixture with your hands and squish it all around until kale starts to look a little bit translucent (I did this for about 5-7 minutes)
Add carrot, beet, parsley, and lemon juice
Sprinkle with sesame seeds

Italian Stir Fry 

2-3 TB olive oil
1 medium onion, sliced
4 garlic cloves, minced
1 medium zucchini, sliced
1 cup eggplant, diced
1 cup cauliflower florets, blanched
1 cup broccoli florets, blanched
2 TB fresh basil, chopped
2 TB parsley, chopped
1/3 cup toasted hazelnuts, chopped
1/2 tsp crushed chili paste, optional
salt and pepper to taste

Heat oil in pan. Add onions and saute 3 mins or until they start to brown.

Add garlic, zucchini, eggplant and saute for 2 mins.

Add cauliflower, broccoli and saute for 2 mins.

Add basil, parsley, hazelnuts, chili paste, salt and pepper. Remove from heat.

Caesar Salad Dressing 

Yields one cup.

1 egg yolk
1/4 cup lemon juice
2-3 anchovy filets
3 garlic cloves chopped
1/2 tsp salt
1/4 tsp black pepper
2/3 cup extra virgin olive oil

Place all the ingredients EXCEPT oil into a food processor and blend for 1min.

Slowly add oil in steady stream to processor while it is on highspeed.

Scrape down sides of bowl and blend 30 seconds.

Store in refrigerator for up to one week.

Mediterranean Salad 

Serves 4

1 medium tomato, diced
1 medium red bell pepper, diced
1 medium green pepper, diced
1/2 medium red onion, diced
1 cup cucumber, diced
2 TB parsley, chopped
2 tb extra virgin olive oil
2 tb lemon juice
1 garlic clove, minced
1/2 tsp oregano
1/2 tsp salt
pinch pepper

In salad bowl mix tomatoes, peppers, onion, cucumber and parsley.

In small mixing bowl mix oil, lemon juice, garlic, oregano, salt, and pepper.

Pour over vegetables, toss, serve.

Vegetable Chowder 

Serves 4

1 cup potatoes chopped
2 TB vegetable oil
1 small onion diced
1 tsp peeled ginger, minced
1 cup carrots, diced
1 cup celery, diced
1 1/2 cups potatoes, chopped
3 cups vegetable stock or water
1 tsp oregano
1/4 tsp nutmeg
2 TB parsley, chopped
salt and pepper to taste

Take chopped potatoes and boil till soft.
Drain water, mash potatoes, and set aside.

Saute onions, ginger, carrots and celery in oil over medium heat for 3 mins or until they start to brown.

Add diced potatoes, stock, oregano, nutmeg. Bring to boil. Reduce heat, cover and simmer for 10 mins.

Add parsley and mashed potatoes.
Bring to boil again very briefly.
Adjust seasoning.

Cucumber Salsa 

My brother really liked this on roasted chicken.

Yields 3 cups

1 1/2 cups cucumber diced
1/2 cup tomato diced
1/2 cup tart apple diced
1/2 cup green onions chopped
1/4 cup red bell peppers diced
1 clove garlic minced
3 TB fresh dill chopped
1 TB cilantro chopped
1 jalepeno pepper seeds removed minced
2 TB lemon juice
2 TB olive oil
salt and pepper to taste

mix everything together

refrigerate for at least 3 hours before serving

Baked Stuffed Salmon 

Serves 6

3-5 lb dressed salmon
2 tb olive oil
1/2 medium onion diced
1 cup celery diced
1 cup apple diced
2 cups cooked millet cooled
2 eggs beaten
1/2 cup chicken or vegetable broth
1/4 cup parsley chopped
2 tsp fresh dill weed chopped
1 tsp salt
1/4 tsp pepper
lemon wedges for garnish optional

Preheat oven to 375.

Saute onion and celery over medium heat 5 mins.
Add apple and transfer to bowl.

Add millet, eggs, broth, parsley, dill, salt, and pepper. Mix.

Season inside of salmon with salt and pepper.
Stuff with filling.
Close opening with skewers or toothpicks and string.

Place fish on oiled platter/cookie sheet.

Bake 10 mins per inch height of fish.

Slice and serve with lemon wedges.

Broccoli-Cauliflower Caesar Salad 

Serves 3-4.

2 cups broccoli florets
2 cups cauliflower florets
6 tomato wedges
2 tb parsley chopped
2 tb garlic chives chopped
1/4 cup Caesar salad dressing
1/4 cup pumpkin seeds toasted
12 cups romaine lettuce

Mix broccoli, cauliflower, tomatoes, parsley, and chives.

Add dressing and toss to coat.

Serve on bed of romaine lettuce.

Garnish with toasted pumpkin seeds.

Greens Sauteed with Garlic 

Serves 2-4

1 Tb extra virgin olive oil
1 tb garlic minced
1/2 tsp cumin powder
1/2 tsp paprika
4 cups kale leaves chopped
4 cups bok choy chopped
1/4 cup cilantro leaves chopped
1 tb lemon juice

Heat garlic over med heat for 1 min or until starts to brown.

Quickly stir in cumin and paprika for 10 seconds.

Add greens and saute 1-2 mins till wilted.

Stir in lemon juice and serve.

Rice Pilaf 

this recipe is no big deal but a nice side dish

2-4 servings

1 tb olive oil
1/2 medium onion chopped
1 cup basamati rice
1/2 tsp salt
1/4 tsp cumin seed
3 1/2 cups water
1 cup peas fresh or frozen

Saute onions for 5 mins over med heat.

Add salt, rice, cumin seed and stir.

Add water. Bring to boil. Lower heat. Cover and simmer 20 mins.

Stir in peas. Let sit 5 mins.

Serve.

Sauteed Zucchini and Tomato 

serves 4

1 tb olive oil
1 med onion chopped
2 garlic cloves minced
3 cups zucchini diced
3 cups fresh tomatoes chopped
1 tsp basil leaves
1/2 tsp oregano leaves
1/2 tsp salt
pinch pepper

saute onion in oil 5 mins over med heat

add garlic and saute 1 min

add everything else and cook 3-5 mins or until zucchini and tomatoes are soft

serve

Vegetable Rice Soup 

Serves 4

7 cups stock or water
1/2 cup uncooked brown rice
2tb olive oil
1/2 med onion diced
1 cup carrots diced
1 cup celery diced
1 cup parsnips diced
4 garlic cloves
1 tsporegano
1/2 tsp thyme
1 cup cooked chicken or turkey
2 tb parsley chopped
salt and pepper to taste

Bring stock and rice to boil.
Reduce heat and simmer for 30 mins.

saute onions, carrots, celery, and parsnips in oil over med heat for 5 mins.

Add garlic,oregano, cumin, thyme and cook for 30 seconds.

Transfer veggie mix to stock along with chicken if using.
Continue cooking for 15 mins or until rice is cooked.

Add parsley and serve.

Vegetable Stock 

Makes 6 cups

6 cups water
2 carrots diced
2 stalks celery diced
1 large onion chipped
1/4 cup parsley leaves and stems
2 large cloves garlic chopped
1/2 tsp dried thyme
10 peppercorns crushed
3 bay leaves
3 whole cloves

Place everything in pot.
Bring to simmer and cook uncovered for 30 mins.

Strain and discard vegetables.

Let stock cool before refrigerating or freezing.

WInter Vegetable Soup with Buckwheat 

1/2 cup buckwheat / millet uncooked
2 tb olive oil
1/2 tsp caraway seeds
1 small onion diced
1 cup carrots diced
1 cup celery diced
1 cup peeled turnip diced
1 medium potato diced
6 cups vegetable stock or water
2 tb chopped parsley
salt to taste

Saute buckwheat/millet and caraway seeds in oil over med hi heat until seeds begin to pop. About 3 mins.

Add onions, carrots, celery, turnips, and saute for 5 mins or until vegetables start to brown.

Add potato, stock, salt and bring to boil.
Reduce heat and simmer 20-25 mins or until vegetables are cooked.

Garnish with parsley and serve.

Lemon Garlic Tilapia: 

Ingredients

4 tilapia fillets
3 tablespoons fresh lemon juice
1 tablespoon butter, melted
1 clove garlic, finely chopped
1 teaspoon dried parsley flakes
pepper to taste
Directions

Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.
Rinse tilapia fillets under cool water, and pat dry with paper towels.
Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes

October Etsy Review

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My October 2014 Ipsy Review

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First off Id like to say I think this bag is pretty cute and almost could be used for a small clutch when out

OK .. So what did I get this month

Epice International Purifying Exfoliant – nice smell … left skin soft .. i liked it

Figs & Rouge Hand Cream.. Not my cup of tea it felt kinda water ish rubbing it in and its another hand cream … 2 months in a row

ModelCo  Volumeyes extreme Black Mascara – I really like this .. there isnt much of a smell .. it does make a difference with it on .. definite thumbs up

Nicole By OPI Nail Polish .. I got  this beautiful deep deep black red colour Feeling Very Cherry which I love already  Thumbs up

Starlooks Lip Gloss –  Guilty Pleasure .. I like this colour .. its smooth and not to sticky .. I only wish it was a bigger tube

I really like getting the Ipsy bag  .. nice little middle of the month present for $15

Click here to go to the site

**picture is not mine but is exactly what i got

My Review : Fall FabFitFun box 2014

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So I got the Fall FabFitFun Box .. and for $50 I’m pretty impressed .

There are some really good Quality Items in here

~Dermalogica’s Skin Hydrating Booster ($56)

Started using this about 5 days ago and the difference in my skin has been really remarkable .. I will consider purchasing this product again

~Jessie Steele Apron  ($32)

I’ve wanted an Apron for a while  and I saw this was one of the  sneak peeks and i was happy .. I got the brown version .. not my favorite but it will hide most of my mess .. which is good cause I make a mess while baking … and its really cute

~Gramr Gratitude Co. Thank You Card Set ($15)
~Sealing Wax ($4), & Wax Press ($25)

I think this is a cute Item .. you get thank you cards , wax, and the press .. I may need to start writing letters and cards again .. so world .. give me a reason to send a note!

~Great Soles Pink Ribbon Ballet Barre Ped ($12)

These are really cute .. They are going to be my lounge socks I think .. cant really wear them with shoes but around the house

~Beauty for Real true Color Lip Cream ($22)

Go the Always there Colour .. I really like it .. and the tube comes with a mirror and a light  .. pretty cool just for that hah

~CHI 44 Iron Guard ($15)

I love Chi products .. the smell.. the feel .. everything .. I do buy these products already  and I will continue to do so !

~The Honest Co. Hydrating Shea Butter Cleansing Bar ($4.95)

I have been interested in this company for a while and this gives me a reason to give them a try .. I haven’t yet .. but I got lavender and it smells fantastic ! Looking forward to giving this a try

~LaNatura Travel Size Body Butter ($18)

Avocado super fruit smells amazing .. you need to heat it up in your hands first kinda like coconut oil but it will go on a lot smoother then!

~FitFusion 3-Month Digital Subscription ($29.97)

I look forward to this  only cause Im really getting into yoga and looks like there will be some good stuff on here.. we shall see

~Mary’s Gone Crackers (sponsored)

These were pretty tasty .. had a rosemary taste and I love that ! .. I would definitely get these again !

~Numi Organic Tea (sponsored)

Tea is tea .. I like tea lol

I also got a water bottle with an infuser

This was a pretty solid boxes .. they also included coupons for

Honest Co 25% off

Jesse Steel 25% off

Great Soles 25% off / buy 2 get 1 free / buy 3 get 2 free

Gramr 50% off first month subscription (4 cards/envelopes/stamps)  I really like this idea

If you would like to sign up .. which i suggest you do cause this is a really nice quarterly present to get  click the link

http://vip.fff.me/8mSNb

use Winter5 to save $5 on the next box

Their Website is also pretty stellar too http://www.fabfitfun.com/

Faux Pho… Satisfy that Craving .. Low Carb

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So I have had some major Pho Cravings  while on Ketosis .. It takes all my will power to not go to my favorite place and buy a big bowl .. but I did some research and found some flavors that would compliment each other .. give me that feel of Pho and satisfy this craving

Ingredients For 2:                                                                                                    wpid-20141001_185210.jpg

Homemade Broth

  • 4 cups organic beef broth
  • 1/2 Tsp of Chinese all spice
  • 1 Tsp Garlic
  • 1 tsp ginger powder
  • 2 Tsp soy sauce I use Braggs
  • 1/2 teaspoon sesame oil
  • shake of chili pepper
  • 1 Tsp Cilantro
  • **All spices can be increased and decreased to taste **

Pho soup

  • 6 ounces sirloin steaks (Slice very thin across the grain) / Precooked Beef Slices 
  • white onion (thinly sliced)
  • 1 green onions (sliced into little rounds)
  • Cilantro (2 fresh sprigs)  Basil (2 fresh sprigs)
  • 1 cup bean sprouts
  • 1 small lime (to squeeze over soup)
  • 1 bag Shirataki Noodles

Directions:

  1. Put all broth ingredients into a large sauce pan and bring to a boil. Reduce heat and simmer gently for 15 minutes. wpid-20141001_184317.jpg
  2. Put all other ingredients in a bowl .. then pour soup over it ..                                                   wpid-20141001_190722.jpgwpid-20141001_190907.jpg
  3. Enjoy                                                                                                                                        wpid-20141001_191316.jpg

Ketosis Way of Life

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So back in August I started Ketosis Diet .. Ive had my moments but for the most part its been pretty great .. Easy to follow and time Im craving anything .. I just look online and Find a recipe .. alter it to my liking and go from there !

So starting off can be a little rough but its rewarding and you will feel great .. So i came up with a mini get you going started plan .. regardless of how you break it down .. for the first 2 weeks try to keep it as close to 20 carbs are you can !.. To test if your in Ketosis I would Suggest buying Ketostix to test if your in ketosis after a week !! ( get them at walmart or grocery store pharmacy) While you are getting into ketosis you may feel  flu ish .. its just the keto flu it will pass after you get used to the lack of carbs !! I promise 🙂

Low Carb Meal Starter

Breakfasts1-2 carbs

Carbs     Food

1       Bacon and 2 Eggs

1       Low Carb Protein Powder ( try and find 1 carb)

0      1 cup coffee

0      1 tbsp organic butter

0      1tbsp coconut oil

0      1 tbsp heavy cream/whip cream

Lunch’s 3-4 carbs

0.5   1 Cup Romaine Lettuce

1.1   1 Cup Spinach

1      1 Cup Baby Kale

0      1 tbsp Ceaser Dressing 0 carb

1      Chicken/protein .. Add this to the first couple days to keep you from getting hungry

0      1 tbsp Bacon Bits

Dinners 10-14 carbs

2.2   1/2 Zucchini noodled

1       protein chicken/steak/pork/fish

4       3 mini peppers/ large pepper

2.4    small tomato look up carb values on calorie king.com you want the number that carb – fiber gives you

0.01  1/4 cup basil

2      10 snap peas

1      1 oz mozza/ hallumi cheese

0      1/3 cup shredded cheese

0.6   1 green onion

1      4 turkey slices

Snacks if needed

0     pork rinds …bak’n puffs

3     1cup frozen whipped cream

2.2   natural peanut butter

Meals Ideas I make

Bullet proof coffee blend all together

Ceaser Salad w/ bacon and cheese

Zucchini Pasta chicken peppers and a butter basil

Hopefully this is somewhat helpful ! if you need anything Im only an email away !!

C

Low carb .. Gluten & Sugar free ?? Cookies ???

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I think I did it .. A low carb ,gluten and sugar free cookie… that tastes good ?

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YUP!!!

These actually turned out pretty good .. this recipe yields 20 2″ cookies

Ingredients

1 1/4 cups almond flour

1/4 teaspoon salt

1/4 teaspoon baking soda

1/4 cup neutral oil, such as canola or sunflower oil (i used grapeseed . coconut would be good too)

1/2 cup granulated sweetener like Splenda

2 teaspoons vanilla extract

1/3 cup dark chocolate chips

1/3 cup chopped walnuts  (optional)

1/3 cup unsweetened coconut

1/3 hemp hearts

1 egg

 

Procedure

 Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

  • In a medium bowl, whisk together the dry ingredients (flour, salt, baking soda, sugar).
  • In a separate bowl, combine the oil,egg  and vanilla extract, stirring to combine. Add the wet ingredients to the dry ingredients and stir until well-combined.
  • Gently fold the chocolate chips ,coconut, hemp hearts,walnuts (if using) into the dough.
  • Drop tablespoonfuls of dough onto the baking sheet.
  • Bake the cookies for 8-11 minutes or until they are golden brown. Let cool for 5-10 minutes.

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these are soft cookies and give you exactly what your craving

 Net Carbs .. 2.4 g

let me know how they turn out !

 

C

 

Interviews .. Should you ask them questions back?

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Interviews are really a 2 way street .. yes they hold the power to say yes but you can say no too  you know !

I recently had an interview with a head hunter .. and they really are a good start. your head hunter  will  either have something lined up or will find you something .

So I got the call up the the plate from the client and they asked all their questions .. you know where do you see yourself in 5 years yadda yadda .. I started asking mine ! I took a post on facebook and used that for inspiration on the questions you need to ask potential employers .. Like I said its a 2 way street .. you have to want to work there too  so make sure you ask the questions that .. So here is a list of questions I asked as well as some more that might be helpful for you !

Of course the usual .. Wage, Benefits, RRSP’s 

What goals do you have for this position?

What made you choose this company ?

Is this a career advancing position? Can I be promoted with the education I already have ?

Why did the last person leave this position?

What is it what you like about this company?

What is the corporate culture like?

What are they looking for in someone applying for this position ?

How will this position allow me to grow and develop within he company?

Is there an opportunity for mentorship between senior  and junior employees?

 

 Hope this helps !

 

What are you wearing .. The Make-Up addition

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Sometimes I get asked what Make-up I’m wearing 

All over – I use Garnier Nutritionste Skin Renew BB Cream 

I find this give great coverage .. My skin isn’t angry at me and break out ..Has a sunscreen in it .. and the colours blend well with my skin tone – pale or tan

Conceler – I use Rimmel Hide the Blemish Concealer stick 

This may be an inexpensive brand to get but the colour match it great .It blends in well an its not messy like a liquid concealer 

Eyes

Eyeshadows – 

I’m all over the place with eye shadows .. I’m really fortunate to be able to have the right colourings that i really can wear what ever colour I want .. That being said I do enjoy a good MAC , Naked 2 , an even Avon’s “hip” make-up line Mark shadows

Eye Liner

I like a good dark black liner , and you always need a good Kohl pencil and a liquid liner .. I have been leaning on Maybelline on this one for a while  but got a solid $1 pencil in Portland 

Kohl – Maybelline  Master Drama

         Jesse’s Girl  … even comes with a sharpener lid!!

Liquid/Pen – Maybelline Master Precise

Mascara

only thing you need is Benefit’s They’re Real 

 Hands down the best Mascara I’ve used .. they make my little pathetic eye lashes look like something a human has .. and it doesn’t smudge ( I accidentally wore it to a funeral and it survived the water works)

Bronzer 

You can really go any way on this one but I like a good Mineral powder .. lasts long .. and keeps the shine down 

Bare Minerals – Warmth

Avon Smooth Minerals – Bronze

Lips

depends what your looking for and your  skin tone .. I found a fantastic Nude lipstick at Sally’s one day.. L’Oreal has some nice lipsticks in the Colour Riche line. Buxum has a lovely plumping lipgloss .. of course Avon has some pretty solid lipsticks as well in the Ultra Colour Rich line.. an my new Favourite .. which I actually won is Laqa & Co  Lil’ Lip

Blush 

I don’t wear much blush  but i have a soft pink one from Avon ( yes I know lots of Avon but I used to sell it ) 

 

 And there you have it .. All of my beauty must haves