"Main's" Ice Tea

1/2 can frozen lemonade concentrate

1 quart caffeine free ice tea

4 sprigs of mint

ginger ale caffeine free

Make ice tea according to the directions - either cold brew or hot as long as it is caffeine free. Add 1/2 of the can of lemonade to the ice tea. Add the sprigs of mint and let the mixture sit for at least 4 hours or overnight is best. Serve over ice with 3/4 of the tea mixture and then top with the ginger ale.

 

                                                                 Air Fryer Carrot Fries

Ingredients

4 cups of carrots cut into fry size pieces

2 egg whites

2 Tb water

3 cups Panko bread crumbs

1/2 cup good grated Parmesan 

slat and pepper 

Place the egg whites  in a bowl and whisk with the water. Place the bread crumbs and Parmesan cheese onto a plate and mix throughly and add  bit of salt and pepper. In several batches place the carrots into the egg mixture, shake off the excess before putting them into the crumbs mixture. Turn on the air fryer to air fry with a temperature of 375 degrees. When the air fryer is up to temperature add the carrots and set the timer for 10 minutes. Season with salt and pepper. 

 Chickpea Pasta with walnut Pesto and Sausage and Mozzarella!

Ingredients:

1 box Bonza Chickpea penne pasta

3 links of sausage (your choice) I used sweet italian

1/2 pint of grape tomatoes sliced in half

1/2 mozzarella ball sliced and cubed

Walnut pesto - I make it with walnuts because of the benefits from the walnuts but you can use pine nuts or almonds

Cook past according to the directions on the box. In a skillet cook the sausage on medium high heat for about 7 minutes. When it is cool enough slice it. In the same pan cook the grape tomatoes on medium heat stirring until they soften ( about 4 minutes). Add 1 cup of pesto to the tomatoes and if need be add extra olive oil to make the consistency a bit more saucy. Drain pasta and place in the skillet to toss in the sauce. Add sausage and mozzarella and serve.

            Curry Chicken Salad with Cashews and Golden Raisins

Ingredients:

1 rotisserie chicken - skinned and removed from the bone and shredded

1 1/3 c mayonaise

1/4 c mango chutney

3 Tb curry powder

2 celery stalks diced

2 scallions sliced

1/4 c golden raisins

1 c cashew pieces

Combine all ingredients and to mix. Add salt and pepper to taste.

 

                                                     Banana Walnut Mini Muffins

I used protein flour to lessen the number of carbs and increase the focus potential!

Ingredients:

2 smashed bananas

1/4 cup toasted walnuts

1 1/3 cups protein flour

1tp. baking powder

1/4 tp. baking soda

1/4 tp. salt

2/3 c brown sugar

1 egg

3 T. milk 

3 T vegetable oil

1 tp. vanilla

Preheat oven to 375 degrees. Spray the muffin pan with canola spray.Place dry ingredients except brown sugar in a medium bowl and mix. In a separate bowl mix brown sugar and the rest of the wet ingredients including the bananas. Slowly incorporate the dry into the wet. Once mixed, add the chopped walnuts and fill the mini muffin pans. Bake for 12 to 14 minutes. Cool before removing from pan.

 Chicken Salad with Grapes,Walnuts and Mint

The chicken and walnuts give a great double boost of protein!!

1Rotisserie chicken skin off and shredded

1 1/2 cup mayonaise

1/2 cup chopped roasted walnuts

1 cup red grapes

1/2 tp. sugar

10 leaves of mint chopped

Combine all ingredients and add salt and pepper to taste. Best served the day it is made! 

 White Bean Hummus

2 cans of white cannellini beans

1/2 cup tahini paste

1/2 lemon juiced

2 garlic cloves peeled

1/2 cup extra virgin olive oil

1 sprig of rosemary

salt and pepper to taste

Place the sprig of rosemary into the olive oil and let stand over night. Drain one can of the cannellini beans and leave the juice in the other. Place beans, tahini, lemon juice, garlic cloves into a food processor and blend. Remove the rosemary sprig from the olive oil. Slowly pour the oil into the spout and add about half. Check thickness and continue to add until you find the texture you prefer. Add salt and pepper to taste.

Baba Ghanoush

A wonderful alternative to the usual hummus

• 2 large eggplants
• 2 Tbs. lemon juice
• 1/4 cup tahini
• 3 garlic cloves
• 1/4 cup olive oil plus 1tbs.
• pita bread 
• salt and pepper 

1.) Preheat oven 375F. Cut each eggplant in half vertically and place on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast for 40-45 minutes until very soft.

2.) Let eggplant cool before handling. Scoop eggplant flesh out of the skins into the bowl of a food processor. Add lemon juice, tahini, garlic, olive oil and salt and pepper. Process until smooth. Serve with pita bread, and cut veggies if you are so inclined.

                                                Asian Turkey Burgers 

This was such a pleasant surprise! I always think turkey burgers are dry, but not this one!

This recipe comes from the Food Network Kitchen and they knocked it out of the park!

1/4 cup Bulgur wheat

1/2 cup boiling water

1/4 cup rice wine vinegar

1 tp. sugar

Kosher salt and freshly ground black pepper

1/4 seedless cucumber

1/4 cup plain low-fat yogurt

1 tp. chili sauce

16 0z. lean ground turkey

2 Tb. hoisin sauce

2 scallions chopped

1 tp. grated ginger

2 Tb. chopped cilantro

1 clove garlic grated, plus 1/4 cup whole leaves

2 tp. vegetable oil

4 whole wheat hamburger buns

1.)Put the bulgar in a medium bowl and the boiling water. Cover with plastic wrap and let it stand until the bulgur is tender, 45 minutes to an hour.

2.) Meanwhile in a medium bowl whisk the vinegar and sugar with a generous amount of salt and pepper until dissolved. Add the cucumber and onion, toss well and set aside to marinate for 30 minutes.

3.)In a separate small bowl combine the yogurt and the chili sauce. Season with salt and pepper and set aside.

4.)Drain the bulgar and put it in a large bowl. Add the turkey, hoisin, scallions, ginger, garlic and chopped cilantro and mix until just combined. Form into 4 equal sized patties.

5.) Heat a nonstick skillet over medium heat until very hot. Lightly brush both sides of each patty with vegetable oil and place in the skillet. Cook, turning once, until just cooked through, 3 to 4 minutes per side.

6.) Drain the pickled vegetables and toss with whole cilantro. Spread some spicy yogurt sauce on both the top and bottom of the buns and top with a burger patty and some pickles.

Highland Instapot Portuguese Soup 

Serves 6 

In Bristol you eat a lot of Portuguese soup – this is my version that is more kid friendly

 Ingredients: 

3 Tbs. butter 

1 medium onion diced

 2 cloves of garlic minced 

½ pkg. of smoked sausage cut into small bite size pieces

 2 links of Italian sausage separated 

14 oz. diced tomatoes 

½ head cauliflower cut into small pieces 

14 oz. diced tomatoes 

4 cups chicken broth

 1 bay leaf 

1 tp. Italian seasoning 

8 oz. cannellini beans

 Parmesan for garnish 

French Fried onions for garnish 

Set the instapot to saute Place the butter in to the instapot Place the onion in to saute for 5-6 minutes Add the sausages and garlic and cook for another 7 minutes Add 14. 0z. can of diced tomatoes Add 4 cups chicken broth Add Bay leaf add1 tp. Italian seasoning place the instapot to steam and out on for 12 minutes release seal and let sit for 10 minutes serve with parm and French fried onions and salt and pepper to taste