Black Bean Salsa

You can also add avocado to this recipe, or red pinto beans in place of the black beans.

1 (15-ounce can) black beans, drained and rinsed
1 small jalapeno, seeded and chopped finely
1 medium-size red bell pepper, seeded and chopped finely
1 clove garlic, chopped
2 cups diced or chopped tomatoes
1/4 cup orange juice, freshly squeezed if possible
1 tbsp olive oil
1/4 cup lime juice, freshly squeezed if possible

Mix all of the ingredients in a large bowl and stir to blend everything together. Place, covered, in the refrigerator until chilled.


Source:
The Gluten-Free Vegan by Susan O'Brien p. 21

Apple Salsa

This salsa can be served with veggies or corn chips or used as a topping for pancakes. or on roasted yam.

3 tart apples (including Granny Smith and Gala, or all of one kind)
3 tbsp agave nectar or brown rice syrup
2-3 tbsp fresh lime juice
1/2 cup chopped fresh cilantro
1/2 cup chopped walnuts, almonds, cashews, or macadamia nuts
1/2 tsp ground cinnamon

Peel the apples (or not, of you prefer), core them, and dice them into small pieces ( You can use a food processor to dice them). Place in a large bowl with the rest of the ingredients. Mix together well and chill.

Source:
The Gluten-Free Vegan by Susan O'Brien p. 20

Raw Meyer Lemon Raspberry Souffle Tart

Raw Meyer Lemon Raspberry “Souffle” Tart

Crust:

• 2 cups macadamia nuts
• 4 dates, softened in water and drained

1. Blend macadamia nuts and dates in food processor until finely ground.

2. Pat crust into tart pan with removable bottom.*

Jam Layer:

• 2 pints raspberries
• 4 dates

1. Purée raspberries and dates in food processor.

2. Pour over crust and dehydrate  at 115 degrees until raspberry purée has reduced and has a jam like texture.

3. Chill

Lemon Filling:

• 1 cup meyer lemon juice
• 2 cups cashews, soaked 6 hours, drained and rinsed
• 1/3 cup raw, organic agave nectar (or liquid sweetener of choice)
• 3/4 cup coconut butter, softened
• 1/4 cup coconut oil, softened
• 2 teaspoons Meyer lemon zest
• pinch of turmeric, for color

1. Place all ingredients in high-speed blender. Blend until very smooth.

2. Pour over cooled jam layer and chill at least 6 hours or until set.

Source

Raw Strawberry Lemon Cheesecake

Raw Strawberry Lemon Cheesecake4 (4″) tart tins or 1 (9”) cake
serves 8

Crust
1 1/3 cup almond meal
2 tsp lemon zest
4 large Medjool dates, pitted and minced
pinch of salt

Strawberry Cheesecake
1 cup cashews, soaked 4-6 hours
1/2 cup water
1 cup frozen strawberries, thawed and drained
6 large Medjool dates, pitted
2 tsp lemon zest
1/4 cup fresh lemon juice
1/4 cup coconut oil, melted

Combine the ingredients for the crust in a food processor, mixing until well combined. Transfer to tart pans and press together evenly to form bottom and sides. Place in freezer while making cheesecake filling.

Drain and rinse the cashews. Place in a high-powered blender with water and dates and blend until completely smooth. Add strawberries, zest, juice, and coconut oil and blend until combine. Spoon filling into chilled crust and smooth top. Return to freezer and allow cheesecakes to freeze all the way through.

Thaw 10 minutes before serving. Store in freezer.

Source

Creamy cucumber and yogurt salad

• 1 English cucumber
• 1 cup nonfat plain greek yogurt
• 1/3 cup minced red onion
• 2 tablespoons finely minced fresh mint leaves
• 1 teaspoon grated lemon zest
• 1 teaspoon fresh lemon juice, or to taste
• 1/8 teaspoon salt

1. In a food processor fitted with the shredding attachment or on the coarse side of a box grater, grate the cucumber. Transfer it to a medium bowl and add the yogurt, onion, mint, lemon zest and juice, and the salt. Stir to combine. Serve.

Source: The Master Your Metabolism Cookbook, Jillian Michaels p.214-15

Roasted Pork Stuffed with artichoke, feta, and black olives

This is the recipe that I tried out yesterday for Lucas along with a Greek salad. He loved it and gave it a green light to be made again.

I didn't have the rope to tie off the meat but I used tooth picks which worked fine. Oh and I ended up using individual pork chops instead of a whole tenderloin because that's all we had too. Worked fine, less sectioning for me.

serves 4

• 3 ounces frozen artichoke hearts, thawed (I used some from a tin, because that's all I had access to)
• 3 tbsp crumbled reduced-fat feta cheese (3/4 ounce)
• 3 tbsp coarsely chopped kalamata olives 
• 1 tsp finely chopped fresh oregano leaves
• 3/4 tsp lemon zest
• 3/4 tsp fresh lemon juice
• 1/4 tsp salt
• 1/2 tsp ground black pepper
• 1 pound boneless pork tenderloin
• 1 tsp olive oil. 

1. Preheat the oven to 450F
2. Press the artichokes between towels to remove any excess moisture. In the work bowl of a food processor, place the artichokes, feta, olives, oregano, lemon zest and juice, 1/8 tsp of the salt, and 1/4 tsp of the pepper. Pulse until the artichokes and olives are finely chopped, scraping the side of the bowl occasionally.
3. Pat the meat dry with paper towels and place it on a cutting board. Holding a sharp knife parallel to the cutting board, make a cut down the center of one long side of the tenderloin, cutting to, but not through, the opposite side. Open the meat like a book, so it lies flat. Lay a sheet of wax paper over the meat. Using the flat side of a meat mallet, pound the pork to an even 1/2- inch thickness.
4. Spread the artichoke mixture evenly on half of the pork to with 1/4 inch of the edges. Fold the tenderloin in half to form it's original shape. Tie closed with butcher's string at 1 1/2-inch intervals. Brush the pork with the olive oil and sprinkle with the remaining salt and pepper.
5. Place the pork, seem side up, on a rack in a shallow baking dish. (I didn't do this because I didn't have a small rack...probably would have been healthier). Roast in the oven until an instant-read thermometer inserted in the thickest part of the roast reads 155 to 160F, 15 to 20 minutes. Transfer the tenderloin to a clean cutting board and loosely tent with foil; let stand for 5 to 10 minutes.
6. To serve, remove the string and cut the pork into 1/2 - 3/4 inch slices.

Calories 190.3 Fat: 8.5g Protein 24.4g Carb 3.2g Sodium 417.6mg

Source: The Master Your Metabolism Cookbook, Jillian Michaels p.136-37

Cut open, beside the Greek salad. 

Lucas's before he grabbed the salad. 

Mediterranean Tuna Salad Rolls

• 1 (6-ounce) can no-salt added light tuna, drained
• 1 large hard boiled egg, chopped
• 2 tablespoons finely chopped celery
• 1 tablespoon finely chopped red onion
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon drained chopped capers
• 1/4 teaspoon grated lemon zest
• 1 teaspoon fresh lemon juice, or to taste
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper, or to taste
• 2 (6-inch) whole wheat tortillas
• 2/3 cup broccoli or alfalfa sprouts (about 1 1/2 ounces) or thinly shredded romaine lettuce

In a small bowl, place the tuna, hard-boiled egg, celery, onion, olive oil, capers, lemon zest and juice, salt, and pepper. Use a fork to gently loosen the tuna and combine it with the other ingredients. Taste and add more lemon juice or pepper, if desired. 

Lay the tortillas on a work surface. Divide the tuna salad between them, arranging the salad in a straight line down the center of each. Spread the sprouts over each, dividing them evenly between the tortillas. Roll up each sandwich into a tight cylinder. Slice each in half and serve.

Calories: 419.5 kcal Fat: 19.2g Protein: 33.0g Carbs: 24.7g Sodium: 502.4mg

Source: The Master Your Metabolism Cookbook, Jillian Michaels p.107