HEY Y’ALL I’M POSTING ALL MY LATEST AND GREATEST RECIPES ON MY NEW SITE

LIVING A REAL FOOD LIFE MEETRACY.COM

http://meetracy.com/food-fo-life/

and come on out and join my next REAL FOOD MAKEOVER IN NASHVILLE ON JULY 6TH, IT’S FREE & FUN!

and come on out and join my next REAL FOOD MAKEOVER IN NASHVILLE ON JULY 6TH, IT’S FREE & FUN!

Lemon Miso White Fish

This is one of my favorite quicky fish recipes, ’cause it’s not fishy tasting and kids LOVE it.  Frozen fish works great too!

WHATCHA’ NEED:

2-3 pieces Any white fish

2 TB of Extra Virgin Olive Oil

Juice of 1 lemon

1 TB of Sweet White Miso

2-3 cloves of minced garlic (amount optional)

1 bunch of fresh dill chopped

1 TS of Tamari

1 TS Mirin Rice Wine (optional sweetner)

WHATCHA’ DO:

Heat a large cast iron skillit and add oil and garlic and cook for 3 minutes

Add layer of chopped dill and lay fish on top of dill

Keeping heat on medium dilute your miso with a 1/2 cup of water or more depending how thick you want your sauce, add Tamari & Mirin to your diluted miso, adding the lemon juice too!

Pour diluted miso mixture sauce over fish

Cover fish with lid and cook for 12 minutes

SERVING IDEAS:

With brown rice & side of broccoli or asparagus and top with green onions – for an added dose of vitamin C.

dried figs

I LOVE oatmeal but like everyone else I grow bored with the same old preparation – so here is a twist to put some pep in my oatmeal step!  The figs & apples sweeten it naturally but I sometimes add a tbsp of brown rice syrup for the girls!

WATCHA’ NEED:

1 cup of rolled oats – real oats not instant

2 inches of dried kombu

4 cups of water

1 apple – any type

3 dried figs – you can use dates or raisins instead.

1/4 tsp of cinnamon – more if you like.

1 star anise pod

1 tsp. of ground flax seeds

Star Anise Pod

WATCHA’ DO:

Use a medium sized pot, put it on your stove adding in your oats, kombu & water.  Let it sit over night as this makes the oats faster too cook, easier to digest and allows the benifiets of the kombu to soak into the oats and water.  In the morning I get up before the kids turn on the stove to medium low,remove my kombu and chop it into tiny little pieces so the kids don’t notice it and eat it – remember KOMBU is a major immune system booster. Chop my apple into bite size pieces I keep the skin if the apple is organic – FIBER.  Chop up my figs to small pieces- removing the stems.  Add the chopped figs and cinnamon it’s a natural antibiotic and anise aids in digestion helps with gas, has a licorice like flavor used in my favorite Italian cookies- you can also add the anise the night before along with the figs.  Bring everything to a boil then lower the heat to low and cook for 15 minutes – this is when I dress the girls once they are ready so is the oatmeal, I top it with a tbsp. of ground flax which give it a crunchy texture.

I like to reheat it the next day in coconut oil and top it with my homemade almond milk – super YUM!

*be sure to remove the anise pod so no one breaks a tooth!

I’m all about FOUNDATION FOODS – meaning grains, beans and veggies – these are the foundation that I have built my NEW and improved healthy body with.  The perk is that when ever I have made one or more of them I’ve got something to stand on for the next couple days, i.e. I can build a quick meal using them as left overs.

The other night I knew I needed some serious MEE food, I went through the cupboards and fridge determined to create with what I had – I like to use my groceries and therefore keep a minimal amount in the house, only shopping once we hit the need point – this keeps my market  bill down and me creative!

So here is what I made:

Quinoa, Carrot, Kale, Kombu, Mushroom Pilaf

Whatcha’ Need:

1 cup of Quinoa soaked for 15 minutes with 3 inch piece of kombu seaweed

4 cups of chopped kale

1/2 cup of any type mushrooms

1/2 cup of thin matchstick chopped carrots

1/4 large sweet onion

4 cloves of garlic minced

2 tomatoes chopped into small pieces – not tiny.

1/4 cup of olive oil

1 tsp of salt – optional

1 tbsp Braggs Organic Sprinkle seasoning – yum!

I use my WOK, as it is my most favorite pan to cook with.

Watcha’ Do:

Heat your wok, add 2 tbsp of your olive oil, garlic, onions, mushrooms and quinoa.  Move everything around in the pan toasting the quinoa and mixing the flavors for about 3 minutes.  Add in chopped and washed bite size kale, tomatoes, carrots, chop kombu small & add in, then and bragg seasoning.  Add the rest of your olive oil, blending it all nicely, then add 2 cups of water bring to a boil then lower the heat to low and cover.  Adding your salt 8 minutes before everything is cooked.  It takes about 30 minutes or less for the quinoa to cook.

I served it with Tofu Schitzel.

LEFTOVERS!!!

Gluten Free Dairy Free

Quinoa Croquettes!

My kids call ‘em crunchy patties and LOVE ‘em!!!!!!!!!!!!!!!!!!

These are great with soup and salad!

Whatcha’ Need:

It depends how much quinoa pilaf you have left over- I used 2 cups worth

1 egg

1/2 cup of rice yeast free, gluten free, dairy free bread crumbs. You can use regular bread crumbs if you are not gluten free.

1/4 cup of olive oil

Watcha’ Do

Whip your egg, mix in your quinoa pilaf and add 1/4 of your rice bread crumbs.  Make patties much like you do hamburgers.  On a small plate sprinkle a layer of bread crumbs as you will be dredging/dusting your patties on both side then placing them in the hot olive oiled skillet. About medium heat brown both sides and place on a napkin.  If the skillet drys out add more oil.