1. Shrimp in a Garlic Lemon Basil Broth 1 lb Shrimp, uncooked 5 Garlic Cloves, minced 2 Lemons, juiced 1 Tbsp Olive Oil 1 Tomato, chopped (keep juice also) 1/2 cup Basil, chopped 1 tsp Butter Instructions:  Marinate shrimp in lemon and 3 garlic cloves.  Leave in the refrigerator for about 2 hours.  In a sauce pan add olive oil and heat on medium.  Add garlic, cook till becomes transparent.  Add tomato, cook till they start to break down, about 3 minutes.  Add shrimp, when shrimp starts to turn pink add basil and butter. Cook till shrimp is pink all over. Remove from heat and serve with fresh chopped basil.
  2. Mushroom, Feta and Spinach Casserole This one is inspired from Kalyn’s Kitchen. I’m a big fan of her blog and recipes. I decided to try my hand at a breakfast casserole and I was not disappointed. These are so easy to make and perfect for on the go.  Ingredients: 1 Large Shallot, sliced1 Clove Garlic, minced8 oz Mushrooms, sliced4 oz Feta Cheese3 cups Spinach10 Eggs3 Tbsp Milk Nutritional Information: 5 Servings302.81 kcal19.05 g Protein7.51 g Carbohydrate22.33 g Fat Instructions: Preheat oven to 375 degrees.Spray an 8x8 baking dish with nonstick spray. Spray sauce pan lightly with olive oil, add shallots and saute.  When these become translucent add sliced mushrooms.  Cook till tender.  Add mushrooms and shallots, to baking dish.  Add feta on top of mushrooms and shallots. Add garlic and spinach to the same pan, cook about 3-4 minutes, till the leaves have softened.  Add the spinach to the baking dish.  Mix eggs with milk then poor over layers in dish. Place in oven and bake for 20 - 25 minutes depending on how you like your eggs done.
  3. 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! Ingredients: 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 Instructions: 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%
  4. Spelt Muffins with Blueberries and Orange Zest Feeling a little adventurous? Venture on down to the store and pick up some spelt flour. It is an excellent way to incorporate whole grains, iron and protein into your diet. Spelt flour has a nutty flavor and is slightly sweeter than wheat flour.  Spelt is also good source of fiber, protein, niacin, thiamin, iron and magnesium. Combine these benefits with the antioxidant power of blueberries and the nutritional benefits of oats and you have yourself a winner! Ingredients: 1 1/4 cup Rolled Oats1 cup Spelt Flour1 T Baking Powder1/2 tsp Salt1/3 cup Sugar1 T fresh Orange Zest1 Egg1 cup Milk1/4 cup Corn Oil1 cup Blueberries, fresh or frozen Instructions:Preheat oven to 400F. In small bowl, stir together the rolled oats, whole wheat flour, baking powder and salt. In a medium bowl, beat the egg with a fork. Add in milk, sugar, orange zest and vegetable oil. Fold the dry ingredients into the wet ingredients until barely combined, be careful not to over stir. Gently fold in blueberries, again do not over stir! The batter will be runny. Fill a muffin pan with paper liners or use silicone muffin cups. Divide batter equally among muffin cups, filling about 3/4 full. Remove muffins from oven and cool on a rack. Enjoy!
  5. Honey Mustard Red Quinoa Salad This recipe uses red quinoa which was once reserved for royalty. Not only is it delicious but it is ideal for those who have celiac disease and eating vegetarian or vegan diets. Quinoa provides lysine unlike most grains making it a complete protein. A fourth of a cup will provide you with 20% of your daily value of fiber, 25% of folate, 20% magnesium 15% riboflavin and 10% of Iron, thiamin, vitamin B6 and phosphorus.  Ingredients:  1 cup Dry Quinoa 2 cups Vegetable Broth 3 Green Onions, chopped 1/2 Red Onion, chopped 1/4 cup Parsley, chopped Optional: Feta Cheese Dressing: 1 Tbsp Raw Honey 2 Tbsp Brown Mustard 1 Lime, juiced 4 Tbsp Rice Vinegar 4 Tbsp Flax Seed oil 2 Tbsp Ground Flax Seeds 2 tsp Salt Instructions:  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, mustard, lime juice, rice vinegar, flax seed oil, ground flax seed and salt, shake to mix throughly.  In a large bowl combine quinoa, parsley and onions; drench with dressing. Mix throughly to distribute the dressing.  Chill before serving and top with feta cheese.

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