Saturday, March 13, 2010

Lettuce Wrap Salad

Lettuce "wrap" salad
Recipe: makes 4 servings
2 cooked chicken breast
8 oz package of mushrooms
4 green onions
1 can water chestnuts
1 zuchini
chop all of these very small (I have a bosch mixer w/ attachment and threw everything in, took less than 5 mins to make!)
sauce:
1 clove garlic
2 TBS braggs liquid amino (or light soy sauce.. but braggs is healthier)
2 tsp honey
1/2 tsp red chilli paste
1/2 tsp toasted sesame oil

6 Cups shredded cabbage or iceberg lettuce

Heat olive oil in wok add chicken mixture until flavors blend and chicken is warm. Serve on a bed of shredded cabbage. I eata Wassa cracker to even out the carbs.

Tuesday, March 2, 2010

Italian Healthy Soup

Italian Healthy Soup
(This is such a balanced meal.. just enough veggies, protein and SOO YUMMY and light.)

2 tsp Olive Oil
Clove Garlic
8 oz Extra firm Tofu, cut in to cubes. (The best kind is Sprouted Tofu.. SUPER FIRM!)
1 can artichoke
2 zucchini, sliced thin
1 can Diced tomatoes
Italian Seasoning
Salt pepper to taste
Garlic salt to taste
Veggi broth if it needs thinning
whole whole wheat pasta, precooked

Saute Garlic in oil, add tofu, saute for a few minutes. Add zucchini and seasonings. Add tomatoes and bring to slight boil. Add pasta... how ever much you want. Then eat. It taste even better the next day.