Success Requires Preparation!!
My biggest weakness is getting enough veggies in everyday, so on Sundays I prep a couple of grab-and-go options for when life gets crazy mid-week.
This weeks veggies are Mockamole (found on page 49 of Janeva's cookbook or in her facebook group) and my favorite Cauliflower Soup.
Below are the recipes:
MOCKAMOLE:
Recipe by Janeva Eickhoff
Ingredients:
1 ¾ C. asparagus, skinned and cut in 1”
pieces
1 T. lime juice
3 T. Pico de Gallo (or tomato)
¼ C. chopped fresh cilantro
¼ C. chopped green onion
½ jalapeno pepper, minced
1 tsp. minced garlic (from a jar)
1 or 2 dashes Frank’s Red Hot sauce
Salt and pepper, to taste
Directions:
1. Clean the asparagus by using a potato
peeler to peel off the tougher outside skin of the asparagus stems; not the
tops of the spears.
2. Once cleaned, cut asparagus in 1”
pieces. Make sure to cut off the tough ends and toss.
3. Place asparagus in a steamer on the
stovetop and steam, covered, approximately 10 minutes.
4. Put steamed asparagus in a food
processor and puree until smooth. Cover and refrigerate till cool.
5. In a medium bowl, place cooled
asparagus puree and the remaining ingredients; fold.
6. Keep refrigerated after use.
Servings: 2 C. veggies
***I use this as a dip to be used with Ideal Protein Garlic & Herb Chips.
***I use this as a dip to be used with Ideal Protein Garlic & Herb Chips.
TIP: I use Pico de Gallo in place of the
tomato to give it more flavor. You can usually find a sugar free blend in a
container in the refrigerated section of the fresh produce aisle(I find it in Costco). Serve with Ideal Protein chips.
For more recipes like this visit Janeva’s
Ideal Recipe Cookbook – Phase 1 at Facebook or www.janevasidealrecipes.com for
the cookbook coming spring 2015. A portion of the proceeds will support
Samuel’s House Foundation, a non-profit charity helping disadvantaged children
and those in need of a nice meal on their plate every day.
Delicious Cauliflower Soup:
I make it with Rachael Ray chicken or veggie broth. It's delicious and I add it to any of the Ideal Protein Soups, which makes them even creamier and more "volumous". It is also great served by itself!
1 T olive oil
1 medium onion (6 ounces) chopped
1 head very fresh cauliflower, cut, about 1-1/2 pounds
Real Salt, to taste
5½ cups hot water and/or chicken broth, divided
Freshly ground black pepper, to taste (I added some some roasted garlic when pureeing it into a soup)
1. Warm the olive oil in a heavy-bottomed pan.
2. Add the cauliflower, salt to taste, and ½ cup water. Raise the heat slightly, cover the pot tightly and stew the cauliflower for 15 to 18 minutes, or until tender. Then add another 4 cups chicken broth, bring to a low simmer and cook an additional 20 minutes.
3. Working in batches, purée the soup(add in roasted garlic here if you would like) in a blender to a very smooth, creamy consistency, adding the onion as you go. Let the soup stand for 20 minutes. In this time it will thicken slightly.
Delicious Cauliflower Soup:
I make it with Rachael Ray chicken or veggie broth. It's delicious and I add it to any of the Ideal Protein Soups, which makes them even creamier and more "volumous". It is also great served by itself!
1 T olive oil
1 medium onion (6 ounces) chopped
1 head very fresh cauliflower, cut, about 1-1/2 pounds
Real Salt, to taste
5½ cups hot water and/or chicken broth, divided
Freshly ground black pepper, to taste (I added some some roasted garlic when pureeing it into a soup)
1. Warm the olive oil in a heavy-bottomed pan.
2. Add the cauliflower, salt to taste, and ½ cup water. Raise the heat slightly, cover the pot tightly and stew the cauliflower for 15 to 18 minutes, or until tender. Then add another 4 cups chicken broth, bring to a low simmer and cook an additional 20 minutes.
3. Working in batches, purée the soup(add in roasted garlic here if you would like) in a blender to a very smooth, creamy consistency, adding the onion as you go. Let the soup stand for 20 minutes. In this time it will thicken slightly.