Egg Scramble from Eat Right America and Whole Foods posted by A Texas Artist Laurie Pace

Egg and Vegetable Scramble

www.wholefoodswellnessclub.com

aka Eat Right America 

Serves: 1
Prep Time: 15 minutes

Ingredients:
2 eggs
2 tablespoons unsweetened soy or almond milk (I use almond milk)
1/2 medium bell pepper, diced
2 green onions, chopped
1/2 cup (90 g) diced fresh tomatoes
1/2 cup (36 g) diced fresh mushrooms
Any other vegetables to your taste
1 tablespoon Dr. Fuhrman’s VegiZest or other no salt seasoning
1 teaspoon Spike or other no salt seasoning
4 ounces (113 g) organic spinach, coarsely chopped or baby spinach

Instructions: Beat eggs with soy milk. Water sauté* the peppers, onions, tomatoes, mushrooms, VegiZest, and Spike until vegetables are tender. Add spinach to wilt. Cook most water out of vegetables, then add eggs and scramble until cooked through.

*To water sauté: heat 1/8 cup (31 mL) water in sauté pan and add vegetables. Cook until tender, adding more water if needed.

This morning Terry and I had this recipe altered slightly and doubled to feed the two of us. We added some yellow summer squash and green zucchini diced up. Also good with a hand full of black beans. YUM!! We have been adding Chia on top of almost everything we fix. Dr Oz had a good program on Chia yesterday with a recipe for breakfast muffins. We will try it tomorrow.

For health and strength and daily Bread,  We give you thanks, O Lord.

Check in tomorrow for another tasty treat.

Stacey Beth and Laurie

 "And whatever you do, whether in word or deed, do it all in the name of the Lord Jesus, giving thanks to God the Father through him." Colossians 3:17 –

Whole Foods Wellness Club Banana Cashew Lettuce Wrap enjoyed by A Texas Artist Laurie Pace

Terry was hungry late morning, so I just prepared this as a morning snack or energy booster.  He rolls the lettuce up and we use Crunch Almond Butter in place of the Cashew butter because that is all I had!

Banana Cashew Lettuce Wrap

www.WholeFoodsWellnessClub.com

Serves: 2
Preparation Time: 5 minutes

Ingredients:
4 tablespoons raw cashew butter
12 romaine lettuce leaves
2 bananas, thinly sliced

Instructions: Spread cashew butter on lettuce leaf (1 teaspoon per leaf). Lay banana slices on cashew butter and wrap lettuce around.

For health and strength and daily Bread,  We give you thanks, O Lord.

Check in tomorrow for another tasty treat.

Stacey Beth and Laurie

 "And whatever you do, whether in word or deed, do it all in the name of the Lord Jesus, giving thanks to God the Father through him." Colossians 3:17 –

Apple Surprise from Eat Right America posted by A Texas Artist Laurie Pace

Terry and I had this for dessert this week and we loved it!

Featured Recipe: Apple Surprise

EATRIGHTAMERICA.com

 

Apple Surprise
Serves: 6 — Prep Time: 12 minutes

INGREDIENTS

• 1 cup raisins
• 1/4 cup water
• 8 apples, peeled, cored and diced
• 1/2 cup chopped walnuts
• 4 tablespoons ground flax seeds
• 1 tablespoon cinnamon

*THIS RECIPE KEEPS WELL IN THE REFRIGERATOR FOR SEVERAL DAYS.

DIRECTIONS

1. Place raisins in bottom of pot and cover with 1/4 cup water.
2. Place diced apples on top. Cover and steam over very low heat for 7 minutes.
3. Transfer apple/raisin mixture to a bowl and mix well with remaining ingredients.

One Serving Contains:

• CALORIES:  259.6
• PROTEIN:  7.3 g
• CARBOHYDRATE:  48.1g
• FAT: 8.8g
• SODIUM:  6.7mg

For health and strength and daily Bread,  We give you thanks, O Lord.

Check in tomorrow for another tasty treat.

Stacey Beth and Laurie

 "And whatever you do, whether in word or deed, do it all in the name of the Lord Jesus, giving thanks to God the Father through him." Colossians 3:17 –

Tilapia Tacos YUM by A Texas Artist Laurie Pace

Tilapia Tacos

Can I say YUM???

Tilapia Tacos for Two or Three depending how many you eat.

2-3 Tilapia Filets

1/4 cup Olive oil

Sweet White Onion (1/2 of a large one diced)

Red Bell Pepper (1 diced)

Green Bell Pepper (1 diced)

1 can of black beans rinsed

Touch of fresh garlic to taste

Cumin to taste

Red Pepper to taste 

2/3 cup plain yogurt

1/3 cup Mayonnaise

1/2 Lemon squeezed

1/2 Tsp honey

1 large diced tomato

homemade guacamole

shredded lettuce

shredded cheese of choice

Tommy's Salsa our Preference  CLICK HERE to choose your favorite

or use what you have at home!

Your favorite Corn Tortillas or Flour Tortillas

Using the olive oil in the pan, saute the onion, peppers and garlic until slightly cooked. Add the rinsed black beans and cumin, red pepper and any additional spices you like.  (picture is missing the red peppers, Terry was still chopping them.)

As the veggies begin to soften, cut up the Tilapia into bite size chunks and add to the mixture stirring as it begins to brown slighly on the edges and cook through solid white.

Premix the yogurt, mayonnaise, lemon and honey. This is your 'sauce'.

Heat up your tortillas and then fill them first with the hot Tilapia mixture. Follow through building your favorite taco using tomato, guacamole, lettuce cheese and the special sauce.  My hubby likes to add a touch of Tommy's salsa on top of everything.   Terry can pack away three or four of these as can our son-in-law.  I can only make one and maybe a half more.  

We eat them once a week.  A healthy alternative to beef tacos for sure.

For health and strength and daily Bread,  We give you thanks, O Lord.

Check in tomorrow for another tasty treat.

Stacey Beth and Laurie

 "And whatever you do, whether in word or deed, do it all in the name of the Lord Jesus, giving thanks to God the Father through him." Colossians 3:17 –

Portobello and Red Pepper Sandwiches from Eat Right America and Whole Foods prepared and eaten by A Texas Artist Laurie Pace

Portobello and Red Pepper Sandwiches

from 

www.eatrightamerica.com

Serves: 4
Preparation Time: 25 minutes

Ingredients:
SANDWICH
1/2 large red onion, thinly sliced
4 large Portobello mushrooms, stems removed
4 whole wheat pitas
2 cups (40 g) large arugula leaves
2 medium drained roasted red bell peppers, from jar, seeded and cut into 1/2-inch (1.25 cm) thick slices
TAHINI SPREAD
3/4 cup (187.5 mL) raw tahini (pureed sesame seeds)
1/2 cup (125 mL) water
1 tablespoon fresh lemon juice
1 tablespoon Dr. Fuhrman's VegiZest
1 teaspoon Bragg Liquid Aminos or low sodium soy sauce
1 large pitted medjool date, chopped or 2 deglet noor
1 small clove garlic, chopped

Instructions: Preheat oven to 375 degrees. Arrange mushrooms and onions on baking sheet and roast until tender, about 15 to 20 minutes. Meanwhile, make tahini spread by blending all spread ingredients together. When mushrooms/onions are done, split pitas in half horizontally and warm slightly. Spread generous amount of tahini spread on top half of split pita. Place 1/2 cup arugula on bottom half and then, 1 mushroom cap (pat dry with paper towels to absorb liquid), sliced onion and roasted red pepper.

Terry and I were debating lunch today.  I always consult my ERA cookbook or hop on line to find something good.  This is what we are eating! YUMMM I cannot wait. I have to substitute Romaine for the Arugula leaves and I do not use the Bragg Liquid Aminos as I cannot do SOY products.  I love how they incorporate dates in so many recipes so I keep them handy.  Tonight is Salmon and sweet potatoes. So lunch is light.

For health and strength and daily Bread,  We give you thanks, O Lord.

Check in tomorrow for another tasty treat.

Stacey Beth  and Laurie

 "And whatever you do, whether in word or deed, do it all in the name of the Lord Jesus, giving thanks to God the Father through him." Colossians 3:17 –

Easy Vegetable Pizza from Eat Right America shared by A Texas Artist Laurie Pace

Easy Vegetable Pizza
Serves: 4
Preparation Time: 10 minutes
 

Ingredients:
4 large whole wheat pitas
2 cups (500 mL) pasta sauce, no or low salt
1/2 cup (35 g) chopped shiitake mushrooms
1/2 cup (80 g) chopped red onions
10 ounces (285 g) frozen broccoli florets, thawed and finely chopped
1 cup (113 g) shredded mozzarella soy cheese (Soya Kaas is a good one)
Instructions: Bake pitas in oven at 200 degrees for 15 minutes. Lay flat on baking tray and spoon on the pasta sauce. Sprinkle evenly with the mushrooms, onions, and broccoli and cover lightly with soy cheese. Bake in the oven at 200 degrees for 30 minutes.

I cannot use soy so I use real cheese...but it is soo good.




For health and strength and daily Bread,  We give you thanks, O Lord.

Check in tomorrow for another tasty treat.

Stacey Beth and Laurie

 "And whatever you do, whether in word or deed, do it all in the name of the Lord Jesus, giving thanks to God the Father through him." Colossians 3:17 –

New Prescription for Life Recipe Vegetable Shish Kebabas

New Prescription for Life - Vegetable Shish Kebabs

I received an email from Whole Foods. They had decided to buy the site... www.eatrightamerica.com  and join it to their help for America to be more healthy. Most of you know I joined Eat Right America in January.

From their guidance, videos on healthy eating and their fabulous recipes, I have lost 20 lbs and my cholesterol has dropped almost 20 percent.  

The new site is now entitled....Whole Foods Wellness Club.    It is simply a subscription to better eating and better health.  

ON this blog I will be sharing some of the fabulous recipes as well as adaptations Stacey and Terry and I have made along the way.

This is the Day that the Lord hath made...let us Eat Right America...and give Thanks to Him.

Vegetarian Shish Kebabs

Serves: 4
Preparation Time: 20 minutes

Ingredients:
2 cups (390 g) brown rice, cooked (optional)
MARINADE
1/4 cup (63 mL) pineapple juice
2 cloves garlic
1/4 cup (63 mL) Dr. Fuhrman's Riesling Raisin Vinegar
1/2 teaspoon Bragg Liquid Aminos
1/8 teaspoon black pepper
1/2 teaspoon Dijon mustard
VEGETABLES
1 large red pepper, cut in large pieces
1 large green pepper, cut in large pieces
1 medium onion, cut in large wedges
10 large grape tomatoes
1 large yellow squash, sliced in 1-inch (2.5 cm) slices
1 large zucchini, slilced into 1-inch (2.5 cm) slices
1 cup (165 g) fresh pineapple chunks

Instructions: If using brown rice, cook according to package directions. Whisk marinade ingredients thoroughly. Place vegetables in a large ziplock bag and pour marinade over vegetables. Close bag and allow to marinade, in refrigerator overnight, or at least 4 hours. Thread vegetables alternately onto skewers and grill at low temperature. Turn skewers when first side is done. Brush on any additional marinade while grilling. May be served over a bed of brown rice.

Note: The longer this marinates the better the flavor!

For health and strength and daily Bread,  We give you thanks, O Lord.

Check in tomorrow for another tasty recipe.

                                   Stacey Beth and Laurie 

 "And whatever you do, whether in word or deed, do it all in the name of the Lord Jesus, giving thanks to God the Father through him." Colossians 3:17 –