Raw Gazpacho

This is the most yummy raw soup ever! Whenever I need comfort food, this does it!

Recipe taken from Natalia Rose's book The Raw Food Detox Diet

Ingredients:

• 6 tomatoes


• 1/2 to 1 cup fresh basil or fresh cilantro


• 1/4 c. apple cider vinegar


• 2 T. olive oil


• 1 t. soy sauce


• 1 yellow bell pepper, chopped


• 1 to 2 cobs corn, kernals cut off (during winter, I use frozen)


• 1 apple, chopped

In a blender, combine tomatoes, basil or cilantro, apple cider vinegar, olive oil and soy sauce. Process until desired consistency is reached. Combine remaining ingredients in a bowl. Pour soup base from blender into bowl and mix well. Serve chilled. Tastes even better the next day.

Baked Potato Soup

I found this recipe on a random blog and have made it mine :D

Ingredients:
6 large potatoes, cleaned and stabbed with a fork a few times
1/2 c butter
4 cloves garlic
1/2 c flour
2 cans chicken broth (4 c)
24 oz evaporated milk, I use fat free or skim
dill
shredded cheese and other potato toppings

Prep:
Microwave taters until done
Melt butter in a soup pot over medium high heat. Add garlic and cook for 30 seconds. Add flour and stir until it gets all thick like. Gradually stir in evaporated milk and broth. Chop cooked potatoes into various sizes, some big, some small, and toss into the soup. Add salt, pepper, and dill to taste. Heat through :D
Add cheese or other toppings to your bowl!

Serve with fresh bread. YUM!

this soup does not store very well... it turns into a big gelatinous mush after a while.. does okay on reheat but is much thicker the second time.

Tuna Artichoke Salad

This makes a great lunch and is a nice change from tuna sandwiches without a lot of extra effort!

1 can tuna in water, drained and flaked
1 can artichoke hearts, drained and chopped
half a can of sliced black olives
1/3 cup mayo, or less if you prefer
2 tsp lemon juice
1/2 tsp dried oregano

Mix all ingredients together. Serve.
Easy no?

Crunchy Taco Salad

This is easy & yummy & healthy...a great combination!
Enjoy!

Servings: 4

Prep Time: 20 minutes



Ingredients

4 portions of lean ground turkey (about 1 lb)

1 can (15 oz) chili beans in chili sauce

5 cups romaine lettuce, chopped

1 cup of salsa

1/2 cup of reduced fat cheddar cheese, shredded

1 tomato, diced

4 green onions, sliced

1/2 cup light sour cream

4 oz baked tortilla chips



Directions


1. Place a large skillet over medium-high heat. Add ground turkey & cook until no longer pink, about 5 minutes.

2. Stir in chili beans and simmer until heated through and slightly thickened, about 10 more minutes.

3. Evenly divide lettuce onto 4 plates. Spoon a portion of turkey mixture over lettuce. Then top with salsa, cheddar cheese, tomato, green onion and sour cream.

4. Crumble about a fourth of the tortilla chips over each salad. Serve & Enjoy!