1. Recipe: Palak Paneer
Homemade Indian, never order take out again! 
2 	 	Tbs Ghee
2 	 	cloves garlic, chopped
1 	 	onion, chopped
1 	 	Tomato,chopped
1 	 	Tbs Fresh Ginger, grated
1 	 	t Coriander Powder
1 	 	t Cumin Powder
1 	 	t Turmeric Powder
1 	 	t Red Chili Powder
1 	 	t Garam Masala Powder
1/2 	Cup 	yogurt
6 	 	Bunches Spinach, chopped
12 	oz 	Fresh Paneer, cubed
Heat ghee in a saucepan over medium heat and add chopped garlic, ginger and chopped onion, saute until the onion becomes golden brown.

Add turmeric, coriander, red chili, Garam Masala and cumin powder, continue to cook for 2 minutes.

Add chopped spinach and tomato to the mixture and cook till spinach is tender. Add yogurt. Reduce heat and simmer for 2-3 hours.

Heat a small sauce pan, add paneer cubes and fry until it become golden brown.

Drain and add to the Spinach mixture and serve!
  2. Recipe: Spanish Brown Rice
So easy you will wonder why you have not made it before! 
What do you do when all the refrigerator contains is an onion and maybe a stray carrot?  You make rice! I am rounding the corner towards finals week and unfortunately have not made it to the grocery store. I started this meal by dicing the onion and throwing the remains along with any overly frozen vegetables I have into a pot of water. Bring it to a boil and you have a quick homemade broth! 
I use brown rice in this recipe to add a little fiber to my diet and make this a more nutritious meal. If you are one of those people who hate brown rice, give it a try and I bet you cannot tell the difference. The substitution of brown rice nutritionally will provide your body with 3.5 grams of Fiber, 5 g of Protein, along with the % DV of 12% Thiamin (Vit B1), 15% Niacin (Vit B3), 21% Magnesium, 14% Vitamin B6, and a whopping 88% of Manganese in a 1 cup serving [1]. Still not convinced? Ok, it also contains 603 mg of Omega-6 Fatty acids and 27.3 mg of Omega-3 FA. These Omega Fatty acids cannot be produced by our bodies and are essential in keep our brains functioning, regulating metabolism and maintaining bone health [2]. Worried about heart disease, diabetes, high cholesterol, high blood pressure or colon cancer? Eat a cup of brown rice and rest assured your body will thank you. 
1 Tbsp Olive Oil1/2 medium Onion, chopped3 Garlic Cloves, minced1/2 cup Organic Brown Rice4 oz Tomato sauce or Canned Diced Tomatoes1 cup Vegetable Broth1/3 cup Organic Peas, frozen1 tsp Oregano, ground1 tsp Cumin, ground (optional) Salt and pepper to taste
Start off by adding the oil to a sauce pan, bring to a medium heat. Add add onions and garlic, saute till they start to become translucent.  Add the rice, stirring frequently, making sure it does not burn. Cook till the rice also starts to become translucent and golden brown.

Add tomatoes and broth, stir to evenly distribute.

I like to add the frozen peas on top, you can also add chopped carrots!.  Reduce heat to a simmer, cover, and cook for 30-45 minutes, till rice is tender.  Once the rice is tender add the ground oregano, salt and pepper.

Heat some black beans and you have a meal!
1. Self Nutrition Data, Know what you eat
2. Omega-6 Fatty Acids, University of Maryland Medical Center
  3. Swiss Chard, Potato and Leek Gratin
4 Tbsp Butter1 Small Onion, finely chopped1 Bundle of Swiss Chard, leaves and stems separately cut into 1-inch pieces2 Leeks, chopped into 1/4 inch rounds2 cups Yogurt2 Garlic Cloves, minced2 Tbsp Flour2 lbs Potatoes, peeled and sliced with mandolin into rounds3 Tbsp Chives, chopped1/2 Tbsp Rosemary, finely ground1/3 cup WaterSea SaltFreshly Ground Black Pepper1 1/4 cups Goat Cheese
Preheat oven to 400°F; Grease a 9×13 baking dish.
Melt 2 tablespoons butter in sauce pan over medium heat, add onions. Cook onions till they become translucent.  

Add chard stems and leeks, season with salt and pepper.  Cook for about 5  minutes, stirring occasionally.

Add chard leaves and cook until they are slightly wilted. Season with salt and pepper and transfer greens to a bowl, set off to the side.
In small saucepan combine yogurt and garlic, bring to a simmer.

In a saucepan heat two tablespoons butter over medium heat. 

Slowly add flour while whisking.

Cook for about one minute whisking the entire time.

Slowly whisk in yogurt and garlic. Season with salt and pepper and set aside.
Spread a layer of potatoes along the bottom of greased dish, overlapping as you go.

Sprinkle with salt, pepper, and a quarter of the chives, rosemary and of the cheese.

Distribute a quarter of the greens mixture over the cheese, then pour sauce over. 

Repeat with each layer and sprinkle with the last 1/4 of cheese on top.  Add water to dish and put into oven.

Bake for about 1 hour, until golden and bubbly, and most of the liquid is absorbed. Let stand 10 minutes before serving.
  4. Red Cabbage Asian Salad with Tangy Cilantro Dressing
My all time favorite salad which I could honestly eat every single day!
1 tsp Fresh Ginger, minced1 Garlic Clove, minced1/2 cup Cilantro, chopped3 Tbsp Peanut Butter1/2 Lime, juiced2 Tbsp Flax Seed Oil3 Tbsp Nama Shoyu or Soy Sauce1 Tbsp Water, hot1 Tbsp Raw Agave Nectar3 cups Red Cabbage1 cup Green Cabbage1/2 cup Carrots1/3 cup Green Onions, choppedsmall can Mandarin Oranges, drained2-3 T Cilantro, chopped1/4 cup Almonds, sliced
Put ginger, garlic, cilantro, peanut butter, lime juice, flax seed oil, soy sauce, hot water, and agave in blender. Blend for one minute, until ingredients are well combined.

Remove outer leaves from cabbage, cut out core, and cut into thin slices with a mandolin. Slice carrots into rounds.  Add cabbage, carrots and onions to a large bowl, toss thoroughly. 

Add oranges, almonds and cilantro to top, toss with dressing and enjoy!!
  5. Mushroom Stuffed Artichokes
I served these over a bed of lemon pepper pasta with a light drizzle of olive oil and lemon juice.  
Ingredients:3 Tbsp Olive Oil2 cups Button Mushrooms, chopped1/2 cup Onion, diced3 Garlic Cloves, chopped1 Tbsp Cilantro, chopped1/3 cup Parmesan Cheese1/2 tsp Salt1/2 tsp Lemon Pepper2 Artichokes1 Lemon, juiced
Heat 1 Tbsp of oil in a sauce pan, add garlic, onions and mushrooms.  Cook till the onions become translucent.  Set aside in a bowl to cool for a about 5 minutes.

Clean artichokes by cutting the top and bottom 1/4 off. 

Remove any old leaves and trim to remove thorns. Expose the center and remove the prickly center if present. On older artichokes scrape out the cavity.  Coat with lemon juice to reduce oxidation.

To the mushroom mixture add cilantro, Parmesan, salt and pepper; mix thoroughly. 

Open the artichoke by spreading all the leaves wide. Stuff spoonfuls of the mushroom mixture in between each leaf till full.

Place artichokes in the sauce pan, add an inch of water to the bottom of the sauce pan and lemon juice. Drizzle about 1 Tbsp of oil over each artichoke.

Bring water to a simmer, cover and cook for about 45 minutes, till the artichokes are tender. Serve immediately.
  6. Quick Allagash Mushroom and Leek Soup
2 Tbsp Butter2 Leeks, trimmed cut into rounds4 Garlic Cloves, minced1/2 medium Onion, chopped10 Shiitake Mushrooms, chopped10 Brown Mushrooms, chopped1 cup Allagash White4 cups Vegetable BrothInstructions:
Melt butter in a sauce pan, add leeks and garlic.  Cook till they become soft and translucent.

Add mushrooms and sauté, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown.

Add beer and boil 1 minute.

Add broth and salt and pepper to taste and simmer 20 minutes.
  7. Quinoa and Feta Salad
If you have never had quinoa then your life really is incomplete! It is an excellent source of protein, complete in the essential amino acids. Also it will provide you with iron, potassium, vitamin B6, niacin,  thiamin, magnesium, zinc, copper,  manganese, and folate.  Not convinced?  Just try this recipe and serve with black beans & humus then you will be asking for thirds!
1 cup quinoa1 3/4 cup vegetable broth or water1/2 tsp butter1/2 tsp cumin3 green onions, chopped1/2 red onion, chopped1/2 jalapeño, minced1 lemon, juiced1 Tbsp olive oil1/2 Tbsp white balsamic vinegar1/8 tsp cumin1/8 tsp white pepperSea salt2 oz feta cheese
In a medium saucepan add broth, quinoa, water, salt, butter and cumin, bring to a boil. Reduce heat and simmer for  about 15 minutes, till tender.  Remove from heat and let sit covered for about 15 minutes.

While quinoa is setting, chop the onions and jalapeño.  Combine lemon juice, olive oil, vinegar, cumin, pepper and salt.  Set side.
Add chopped ingredients into quinoa and toss with dressing. 

Can serve warm or let sit overnight, sprinkle with feta cheese before serving.

Can be served chilled with warm black beans and a dollop of hummus as an dip for pita chips!
Nutritional Information:
Kilocalories: 250.38 kcal (14%)Protein: 8.87 g (15%)Carbohydrate: 33.32 gFat, Total: 9.29 gPFA 18:2, Linoleic: 1.65 g (14%)PFA 18:3, Linolenic: 0.18 g (16%)Riboflavin: 24%; Vitamin B6: 23%; Folate: 23%; Magnesium: 28%; Zinc: 22%; Iron 13%
  8. Leek, Cannellini Bean & Couscous Soup
A wonderfully healthy recipe just in time for the winter months!  Cannellini beans are known as the white kidney bean or the great northern bean.  When cooked they have a nutty flavor and are rich in protein, iron, magnesium and fiber. 
Nutritional Information:
Calories: 371.99 kcalCarbohydrates: 63.71 gFat: 5.42 gProtein: 13.03 gFiber: 64%Vitamin A: 97%Potassium: 18%Vitamin B6: 18%Magnesium: 17%Iron: 15%
Ingredients:2 cups Cannellini Beans, dried1 Tbsp Olive Oil4 Garlic Cloves, minced1/2 Med White Onion, finely chopped1 Leek, chopped2 tsp Sea Salt1 Tbsp Cumin1 tsp Cayenne Pepper6 cups Vegetable Broth1 cup Whole Wheat Couscous
Rinse then soak cannellini beans overnight. Dump soaking water, rinse again and refill pot about 2 inches over beans. Bring to a boil then simmer for about 45 minutes or until slightly tender. Do not overcook.  Drain and set aside.In a large pot heat olive oil over medium heat. Saute garlic, onion and leeks till tender.

Season with salt, cumin, and cayenne pepper and cook for 5 minutes.

Add beans and broth, bring to a low boil, reduce heat and simmer for about 10 minutes.

Remove from heat and add couscous, stirring well.

Cover and let sit for about 5 minutes to allow the couscous to cook.  Serve immediately.
  9. Black Bean, Red Pepper and Quinoa Salad
I do believe that once you have it, you have to have more.  It is sort of like what they about tattoos.
Ingredients: 1 cup Dry Quinoa2 cups Vegetable Broth1 can Black Beans, drained1 Red Bell Pepper, chopped2 Green Onions, chopped1/2 Shallot, finely choppedDressing:2 tsp Raw Honey1/2 Lime. juiced2 Tbsp Rice Vinegar2 Tbsp Flax Seed oil1 Tbsp Ground Flax Seeds2 tsp SaltInstructions: 

Add broth and quinoa into a pot and bring to a boil.  Reduce heat and simmer for about 15 minutes, till liquid is absorbed. Set aside to cool.In a jar combine honey, lime juice, rice vinegar, flax seed oil, ground flax seed and salt; shake to mix.
In a large bowl combine quinoa, black beans, bell pepper, and onions; drench with dressing.

Mix thoroughly to distribute the dressing.  Chill before serving.
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