Green Bean Salad Nicoise with tuna or ham



Pictured here with Tuna & Olives

 My version of salade Nicoise

l lbs of small red or white potatoes
l lbs of frozen green beans(french cut)
 (Available at Trader Joe's)
l lbs of small cherry tomatoes cut in half or
 if needed regular tomatoes cut in chunks
8 oz of ham (like farmer's John) or a good deli version
 cut in Julienne strips.
2 Hard boiled eggs cut in 4(for garnish)

Vinaigrette or dressing

6 Tbs Olive Oil
3 Tbs Vinegar (good quality like tarragon)
2 t Dijon Mustard
l clove garlic minced
2 small shallots(minced)
l dash Herbes de Provence(buy anywhere)
1/4 t Sugar
Blend dressing

Combine all ingredients on large platter except
the hard boiled eggs
which I reserve to garnish the dish
Finish with some minced parsley on top.
  Bon Appetit!

Berry-Antioxidant Fruit Shake, C'est Berry Good!

Bonjour Everyone , this is a fast and healthy fruit shake recipe for Lunch.

Berry-Antioxidant Fruit Shake Recipe:

8oz Apple Juice

1/2 Banana ( I prefer Frozen Fruit because you can buy it on sale and store it long term and it makes the best shake.)

1 Cup Strawberries

1/2 Cup BlueBerries

4oz Plain Organic Yogurt (Trader Joes has a good quality and is affordable )

1-2 TBS Protein Powder (Plain or Vanilla)

If needed, sweeten with Honey! Depending on your sweet toothe!

Enjoy!

Pumpkin Soup



Cinderella Pumpkin



Pumpkin Season is Here!

Recipe for Pumpkin Soup

1 Whole Cinderella Pumpkin (Available in most grocery Stores from October 1st-20th) Yields about 3-5 pounds of pumpkin Puree, depending on the Size of Pumpkin

Pumpkin Prep: Cut Raw pumpkin into wedges and remove inner seeds. Place on baking sheet and bake at 425F for 10-15 until soft but still firm. Remove skin and set aside pumpkin.

Cube 1 large Yellow Onion ( Sweat it-Saute until just Translucent)

1 Stock Celery-Diced

1 Large Russet Potato cut in 4

2 Large Garlic Gloves Peel and  Mince

1lb Tomatoes (for flavor) cut in chunks and seeded

1 Quart low sodium Chicken Broth

1 cup water (depending on preferred thickness)

1 Tsp Organic Chicken Bouillon Paste or 1 cube

Add Pumpkin Puree

Spices: S + P, Thyme-a dash, 1 Bay Leaf, 1 tsp Marjoram

Combine all Ingredients in large stock pot and simmer 15-20 minutes on low -med heat. With Blender or Immersion Blender, blend until smooth consistency. Lastly, add about 1/2 cup milk or if you like to indulge, 2 TBS of Cream. YUM!

F.Y.I.: The PUMPKIN MUST BE A CINDERELLA PUMPKIN as shown above, this is not your standard Halloween pumpkin sold in stores for Jack o Lanterns.

Also, I buy several pumpkins and store them in a cool dry room for 2-3 months, then bake and freeze puree for later soups.

Health Tip: This is a Naturally Low fat soup, Filled with Fiber which is great for lowering Cholesterol and Beta Carotene which is great for the eyes, not to mention the Vitamin A, and Vitamin C and Licopene found in Tomatoes.