4 medium cloves garlic, minced
1 lb. medium-sized cooked shrimp, best bought still frozen
1 bunch asparagus, cut into 1-inch pieces, discarding bottom fourth
3 T. vegetable broth
1 fresh tomato, diced into ½-inch pieces
3 T. fresh parsley, chopped (or 3 tsp. dried parsley if fresh not available)
Small head of romaine lettuce, chopped
Salt and fresh cracked black pepper to taste
Optional: 2 oz. crumbled goat cheese
3 T. fresh lemon juice
2 T. extra virgin olive oil
1 T. Dijon mustard
1 tsp. honey
Salt and pepper to taste
Make sure shrimp is completely thawed and patted dry
with a paper towel, or it will dilute the flavor of the salad.
Add broth to medium skillet and after it has heated up,
asparagus for 5 minutes.
Whisk together lemon, oil, mustard, honey, garlic, salt and pepper.
Toss shrimp, asparagus, parsley, and tomato with dressing and herbs. Allow shrimp salad to marinate for at least 15 minutes.
Discard outer leaves of lettuce head, rinse, dry, and chop.
Serve shrimp mixture on bed of lettuce and top with crumbled goat cheese, if desired. Serves 4
Grilled Black Bean Burgers
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Fresh Pea Soup
2 tsp. olive oil
1 tsp. dried oregano
2 cloves of crushed garlic
¼ cup apple cider vinegar
3 x 16 oz. cans beans - red, black, and chickpeas
1 cup diced tomatoes (or more if you want)
½ cup sweet onion (or less if you want) 1/3 cup chopped parsley
½ tsp. salt
½ tsp. pepper
Sauté 1 tsp. olive oil with oregano and crushed garlic for 30 sec.
Add vinegar and remove from heat.
Combine liquid with the rinsed and drained canned
beans in a bowl.
Chill for 30 min.
After this has chilled add 1 tsp. olive oil, tomato, and next 4 ingredients and serve. Serves 4
Miso Salmon (Fermented)
I use organic frozen peas to make this beautiful bright-green soup. Adding them to the pot at the tail end of the cooking time preserves their sweet flavor and vivid green color.
2 T. butter
1 leek, trimmed, washed and sliced
1 russet potato, peeled and cut into small pieces
4 cups chicken broth
2 Ib. (6 cups) frozen peas
Salt and pepper
Melt the butter in a medium pot over medium heat.
Add the leeks and cook, stirring often, until soft but not colored, about 10 minutes.
Add the potatoes and chicken broth to the pot and cook until the potatoes are tender, about 20 minutes.
Add the peas and season with some salt and pepper. When the peas are heated through, about 3 minutes, remove the pot from the heat.
Working in batches, puree the soup in a blender. For a smoother texture, pass it through a strainer into a bowl, discarding the solids.
Taste the soup and season it with more salt, if you like, as it will probably need it.
Return the soup to the pot and warm it over low heat. Or, cover and refrigerate it until cold. Makes 6 cups
Garlic Shrimp Salad
From basic to innovative, all the recipes in Live Real, Live Mindfully, Laugh Often recipes are created to meet the standards of the Attain True Health Refresh. You can use them anytime, even long after the 21-Day Refresh is over. Get cookin’ and see how delicious and easy real, clean, wholesome food can be! Here are just a few examples.
2 cups cooked black beans (about 2 x 15oz. cans), drained and rinsed
1¼ tsp. garlic powder
1 tsp. chili powder
1 tsp. cumin
½ tsp. ground paprika
½ tsp. salt
2 tsp. finely chopped cilantro
Pinch of turmeric (optional)
¼ cup green peppers, finely chopped
½ cup gluten free bread crumbs or oats
½ cup red onion, finely chopped
1 large carrot, grated
1 egg or 1 flax egg (see over)
1. In a large mixing bowl, mash 1½ cups of the black beans. Add remaining ½ cup of beans.
2. In a small bowl, mix together the garlic powder, chili powder, cumin, paprika, salt, cilantro, and turmeric (if using).
3. Pour the spices over the bean mixture.
4. Add all of the remaining ingredients, and mix well with your hands.
5. Form into four or five large patties.
6. Grill on a greased sheet of aluminum foil on the grill just as you would a traditional burger. (Use the foil to prevent pieces from falling down between the grates until it cooks thoroughly.) Or you can cook these burgers in a pan.
7. Once browned and starting to crisp on the bottom side, flip and do the same on the other.
8. Serve on your favorite gluten free bun with toppings
or over a bed of lettuce or over rice. Serves 4
How to make a flax egg:
1 T. ground flax + 3 T. warm water.
Mix and set aside for at least 5 minutes.
1 lb. salmon, cut into 4 pieces, skin and bones removed
2 tsp. gluten free miso
1 T. prepared Dijon mustard
2 T. mirin (Japanese rice cooking wine found in Asian section of market)
4 dried medium size pieces of wakame seaweed, rinsed and soaked in ½ cup hot water for about 10 minutes (save the soaking water)
1 medium onion, cut in half and sliced
3 cups sliced fresh shiitake mushrooms
3 medium cloves garlic, chopped
½ T. minced fresh ginger
2 tsp. gluten free soy sauce
Salt and white pepper to taste
Minced green onion (for garnish)
1. Rinse and soak seaweed, saving the water.
2. Slice onion and chop garlic.
3. Prepare glaze by mixing miso, Dijon mustard, and mirin along with a pinch of white pepper.
4. Generously coat salmon with mixture and let set while preparing rest of ingredients.
5. Heat 1 T. seaweed water in a stainless steel skillet.
6. Sauté onion, garlic, ginger, and mushrooms in broth over medium heat for about 5 minutes.
7. Add chopped seaweed, ½ cup seaweed water and sot sauce and cook for another 5 minutes. Season with salt and pepper.
8. Broil without turning for about 3-5 minutes depending on thickness of salmon.
9. Top with sautéed onion/mushroom mixture and minced scallion. Serves 4