Gluten free Lasagna

 Gluten free pasta, tomato slices, onions, tomato sauce,  (lightly cooked in with onion slices) ground turkey, olive oil, slice broccoli stumps, mozzarella, sea salt, broccoli.

Gluten free pasta in warm water until bendable.

drained and blotted 

begin building your lasagna with your pasta first

sauce, onions, broccoli stomp sliced, meat, mozzarella+ 

layer

20 minutes in the overn at 450

Gluten free Mediterranean delights

Zucchini Minni Cups and " Lasagna"

These are gluten free and so good! 




The lasagna is made with ground turkey, onions, sliced zucchini, mozzarella cheese, extra virgin olive oil, garlic, basil, oregano,  adobo,  tomato sauce, and  tomatoes, 




Mini zucchini cups are make with ground turkey that's been cook with olive oil, onions, and adobo.  The zucchini was chopped  (as seen above) and then the center dug out... Then the turkey placed in the center, tomato sauce added to the top and some mozzarella cheese.  

Cyndi's Organic Raw Vegan Chocolate Candy Recipe

Organic Raw Vegan Chocolate Candy

Super easy, super fast, super nutritious, super delicious

3 easy steps... Under 10 minutes

Ingredients:
All ingredients are raw and organic
Makes: 4
Time: 10 minutes

3 tbsp  Cocoa powder
4 tbsp  Almond butter
2 tbsp  Coconut Oil
2 tbsp cashew
2 tbsp shredded coconut
2 tbsp agave
1 tbsp honey

Prep: Crush your cashews in ur blender or food processor...

1.  Take 1 table spoon of almond butter, some coconut shreads, and cashews and roll into a ball... Do the same for the other 3 pieces, and set then in the freezer.

2. Take your coconut,agave, honey and chocolate and stir in a measuring cup until the coconut oil looks chocolate syrup.

3. lightly pour the mixture over the almond mounds and set in the freezer for a minute (or until chocolate is solidly covering your candy).  Repeat this process as often as you'd like until you reach your desired amount.

 You can drizzle a little honey over  for an extra sweetness yumminess :)

Tips: 
All ingredients can be purchased on amazon at a great price.
Store in your fridge

Baked Crispy Eggplant Recipe

 Eggplant, whole grain spaghetti, onions, Organic green and purple "leaves", Meatballs, and tomato based sauce. 

Crispy Baked Eggplant 

Ingredients: 

1 Large Eggplant 

4 large eggs

1 small white onion

1 small purple onion 

1 teaspoon Extra Virgin olive oil

Bread crumbs (if you want).

The following ingredients are based on your liking and taste.  I use about

 teaspoon of each.

Oregano  

Basil

Adobo 

powdered Garlic

Parsley 

Directions

1) Dice onions into small pieces 

2) Peel and cut eggplant into thin pieces. 

3) crack eggs into a bowl 

4) add your spices, herbs, and olive oil into your bowl with your eggs

5) Stir eggs 

6)place sliced eggplants into a pan (like a pyrex pan) 

7) pour your egg mixture into the eggplant pan and let the eggplant soak the mixture. 

8)Turn oven on to 425 Degrees 

9) Spray or spread a clean pan with olive or a pan spray. 

10 ) Sprinkle  onions and bread crumbs on each slice  and placed them on the clean pan 

11)Place pan in oven for 20 minutes or until the crumbs/onion looks golden and crispy. 

You can pour a small amount of tomato sauce and mozzarella  to turn it into an eggplant parmesana.  

Squash: A Nurtitional Power House.

Butternut Squash and Beef Stew


a brothy version of the butternut squash and beef stew

butternut squash seeds roasted with olive oil and a pinch of salt

Hey meat lovers looking for a yummy healthy stew to keep you warm on these cold winter nights?

The aroma that came from cooking this dish was one that I had never smelt before. It was heaven, and when I tasted it, it was like nothing I have ever had. I felt like I was a chef at a five star restaurant, watching my dish get a 5 star rating.

All of these ingredients are very healthy and make for a delicious stew. Squash is a great source of natural folate, which is especially good for pregnant women. Squash also helps fight against birth defects, promotes overall good health and much more ( look below for the list).

Oh and don't throw away the seeds, butternut seeds make for a perfect snack that can be cooked just like pumpkin seeds and are one of the best foods to prevent prostate cancer.

Ingredients:

• 3 tablespoon olive oil
• 1 onion, peeled and chopped
• 2 cloves garlic, chopped
• 1 tablespoon rosemary
• 1 tablespoon chopped fresh thyme
• 2 pounds stew beef
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons all-purpose flour
• 1 cup cooking wine
• 1 pound butternut squash, trimmed and cut
• 1/4 cup cherry tomatoes
• 3 to 4 cups water (add a chicken boullion for extra flavor)
• 2 tablespoons fresh chopped flat-leaf parsley

Directions
1. heat 3 tablespoons of olive oil over medium heat.
2. Add the onions, garlic, rosemary, and sauté until the onions are tender, about 2 minutes.
3. Add the beef in salt and pepper and flour, and turn the heat to high.
4. Cook until the beef is browned.
5. Add the wine. Stir up all the brown bits off the bottom of the pan.
6. Add the butternut squash and tomatoes and stir to combine.
7. Add water over the beef and squash. ( or beef broth).
8. Bring the stew to a boil over high heat, and then reduce the heat to low and simmer, covered, for 1 hour.
9. Sprinkle with the chopped parsley.

If you don’t know how to cut butternut squash click on the link bellow:
http://www.chow.com/stories/11338


Health benefits of squash:

• Promotes Optimal Health
• Supports Men's Health
• Promotes Lung Health
• Helps Prevent Birth Defects
• Heart Attack Preventive
• Supports Colon Health


Just a small amount of squash packs a lot of fiber, perfect for your daily fiber intake. The author of 150 Healthiest Foods on Earth states that butternut squash " is an absolute vitamin A giant, weighing at a whopping 22,868 IUs per cup... Butternut is unique among the squashes in that it has substantial amount of beta-crypoxathain, a carotenoid that may lower the risk of developing lung cancer" ( Jonny Bowden, 2007,pg.62).


Stay Healthy,
Cyndi

Asparagus; The health benifits, how to eat it, & a recipe NEEDS EDITING

There are three different colors of asparagus, white purple and the most commonly used green.

Choosing and Storing Asparagus
The key is to select straight, firm, uniformly sized spears with closed tips. Asparagus deteriorates rapidly, so it’s important to select bundles that are refrigerated. They should also be used within two or three days of purchase. If you do need to keep it for a day or two, the best way is to place the spears upright in a bowl (or even a small vase) of cold water. Alternatively, you can wrap the ends of the spears in a damp paper towel and refrigerate them.
-asparagus 101

Health benefits:
• A Natural Diuretic
• Food for Healthy Gut Flora
• A Birth Defect Fighter

How to cook Asparagus:

Like most vegetables asparagus does not have to be cooked, it can be eaten as is. You will want to cut the rough ends before you eat it. Some people like to add a little bit of olive oil. There are however many recipes for cooked asparagus.


Recipe from cooking light
Ingredients
• 4 cups water
• 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
• 2 1/4 cups chopped asparagus (about 1 pound)
• 1 tablespoon peanut oil
• 1 tablespoon sugar
• 2 tablespoons rice vinegar
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon bottled minced ginger
• 1 teaspoon hot chili sauce with garlic (such as KA•ME)
• 1 pound extrafirm tofu, drained and cut lengthwise into 9 pieces
• 1 teaspoon salt, divided
• 1/4 teaspoon black pepper
• 3/4 cup preshredded carrot
• 1 teaspoon dark sesame oil
Preparation
Bring 4 cups water to a boil in a 2-quart saucepan. Add bag of rice, submerging bag completely in water. Boil 10 minutes. Carefully remove bag from pan, leaving boiling water in pan. Add asparagus to pan; cook 1 minute. Drain.
While rice cooks, heat peanut oil in a large skillet over medium-high heat. Combine sugar, vinegar, soy sauce, ginger, and chili sauce in a small bowl. Sprinkle tofu with 1/2 teaspoon salt and pepper. Add tofu to pan; cook 3 minutes on each side or until browned. Add soy sauce mixture; cook 20 seconds, stirring constantly. Remove from heat. Combine rice, asparagus, 1/2 teaspoon salt, carrot, and sesame oil. Serve tofu over rice.

Cherries the super food

Super Food

Sweet, tart and abundant cherries are a wonderful source of food, but did you know they were a power punch against cancer, pain, weight loss and more? Cherries can be eaten alone, cooked into many dishes, or added to salads.

There are many health benefits that come from the small super fruit, you can start experiencing them if you eat 1-2 servings of cherries a day. The fruit can be eaten frozen, dry, or fresh and will still give you the health benefits you see below. Both sweet and tart cherries offer these benefits but tart cherries are better source then sweet cherries.

Health benefits of Cheery
Helping ease arthritis pain
Helping ease gout pain
Reducing risk factors for heart disease
Reducing risk factors for diabetes
Reducing risk for many cancers
Helping increase the levels of melatonin in the body
Helps prevents memory loss
Helps delay the ageing processes
Helps reduce body fat
Helps reduce inflammation
Helps reduce cholesterol levels
Weight loss

Recipe: from www.allrecipes.com
Christmas Cherry Cake

Ingredients
1 cup white sugar
1 cup butter
2 eggs
1/2 cup orange juice
2 cups all-purpose flour
1 teaspoon baking powder
12 ounces golden raisins
8 ounces halved glace cherries

Directions
Preheat oven to 300 degrees F (150 degrees C). Grease and line with parchment paper one 9x5 inch loaf pan.
Cream butter or margarine and sugar together until light and fluffy. Add beaten eggs and orange juice and mix well.
Sift flour and baking powder. Reserve 1/3 cup of flour mixture and toss with raisins and cherries (this will keep them from sinking to the bottom of the cake). Add flour mixture to batter and blend. Add floured raisins and cherries to dough and mix until just combined. Pour batter into prepared pan.
Bake at 300 degrees F (150 degrees C) for 2-1/2 hours. Don't serve until several days old. Wrap the cake in plastic wrap or foil and store in a sealed tin.

Refrences:
http://www.choosecherries.com/health/main.aspx
http://autoimmunedisease.suite101.com/article.cfm/the_benefits_of_cherries
http://allrecipes.com/Recipe/Christmas-Cherry-Cake-2/Detail.aspx

Pumpkin Seeds

The Benefits of Pumpkin 

By Cyndi Morel
‘Tis the season for pumpkin carving, as Halloween quickly approaches and you begin carving your pumpkins, do yourself the favor of notthrowing away those pumpkin seeds. They can be made into a delicious and very nutritious snack, especially for men.

Health Benefits of pumpkin seeds are as follows

*Promote Prostate Health
*Protection for Men's Bones
*Anti-Inflammatory Benefits in Arthritis
*A Rich Source of Healthful Minerals, Protein and Monounsaturated Fat
*Pumpkin Seed Phytosterols Lower Cholesterol

Ingredients
*A Pumpkin
*Sea Salt
*Extra Virgin Olive Oil 

Instructions
1 Preheat oven to 400°F. Cut & Scoop & Rinse the seeds.

2 Spread olive oil over the bottom of a roasting pan. Bake on the top rack until the seeds begin to brown, 10-20 minutes. 

Cyndi's Leek & Potato soup

Ingredients

6 person serving size
6- Large chopped up carrots
6- Large chopped up potatoes
6- Leeks chopped up
- Cilantro (amount to your liking)
3- Chicken bouillon from Goya
1- Teaspoon extra virgin olive oil
3- Bay leaves
2- Chopped up onions
- Bunch of chopped up green onions
- Bunch of chopped up broccoli
- Teaspoon of Adobo- This is not needed
-Teaspoon of sea salt- This is also not needed and can be substituted by table salt.
-A bag of egg noodles- This is not needed

Instructions

1. Prep all your ingredients. (Wash and chop your vegetables, and make your other ingredients available.
2. Put your potatoes in with water & and your chicken bouillon (the amount of water is up to you depending on how much broth you would like, the broth in this soup is delicious. Keep in mind all the ingredients that you will be putting in the pot and the fact that some of the water will be boiled off.
3. Put the carrots, adobo, sea salt, onions, bay leaves, cilantro, and leeks in and stir every so often.
4. Once every vegetable in the soup seems soft add your broccoli and noodles.
Make sure to let your soup cook to allow the potatoes to create a creamy broth.
5. Add your olive oil right before serving. The olive oil should be put in last because its properties are very sensitive to heat, and all the nutrient of it would burn off.


To change the servings size- just divide these ingredient amounts by 6.

Please digg this article, by clicking the button below.

I forgot to take a picture the last time I made this recipe so I have posted a pictures from another website. The picture seen above is from, http://timeinc.net

Pineapple Chicken

Hawaiian Cyndi -Pineapple chicken

Ingredients:
This is for 2 people.

• 2 Lean chicken breasts
• 1 Pineapple
• ½ teaspoon Adobo
• Lemon juice

Instructions:
1. Slice your pineapple. Remember that you will be using all parts of the pineapple. The core and the top as well for a decorative plate.

2. Cook your chicken with a cup of water and the core of your pineapple. The core of your pineapple is the hard middle part. Doing this will allow you to use every part of the pineapple and help flavor your chicken.

3. Add a dash of lemon juice

4. Add ½ teaspoon of adobo

5. Dump the water and the pineapple core

6. Simmer your chiken with small slices of pineaaple. This will allow the pineapple to cook with your chicken providing it with more flavors.

Click on the pictures to see them larger.

Then because I am a vegitarian I made myself this beautifully delicious snack.

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Stay Healthy,


Cyndi

Cyndi's Veggie Eggplant Lasagna

Click on the pictures to see them bigger and closer.

Ingredients
· 1 box of whole grain or whole wheat Lasagna pasta
· Broccoli chopped up into tiny pieces
· 2 cup of chopped leek into very small pieces
· 1 bottle of heart healthy sauce
· Spinach
· Low fat parmesan cheese ( as much as you want but keep in mind that cheese has a lot of fat)
· Basil
· Oregano
· Vegetarian ground meat alternative (or ground meat).
· Olive oil
· Eggplant


Make your ingredients ready and available so that this process goes quickly and smoothly.

Instructions:
1. Boil your pasta.
2. Chop up all your vegetables and Take the skin off of your eggplant and then slice the eggplant into thin slices.
3. Fry your eggplant in pure olive oil until it is a brownish color.
4. Dab the oil out of your eggplant with napkins or paper towels. Eggplant soaks up a lot of oil, so you will need to repeat this as you see fit. Keep in mind that oil=fat so the less oil the less fat is in your lasagna.
5. Put your meat and sauce in the same pot and begin to cook it. Put your oregano and basil spices into you sauce. The spices will give it more flavor and contain many healthy vitamins.
6. Put your leek into your sauce. If it is real beef it will take a little longer but if it is fake veggie meat then it should be done in about 5-10 minutes.
7. Pour a little tiny bit of olive oil on your baking dish and rub it all over. This will make it easier when you serve it later. By now your noodles should be done.
8. Preheat your oven to 350 degrees.
9. Begin to layer your pan with your ingredients. Start with noodles, then spinach then eggplant, then sauce, and little bit of cheese or however you would prefer.
10. On your top and last layer put a player of cheese and broccoli
11. Place your pan in the oven for 25-30mintues.

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This is a healthier version of a lassgna... But I won't call it healthy ;)

Stay Healthy,

Love,

Cyndi

Healthy Hungry Husband's Sandwhich

Click on the pictures to see them up close- It makes you hungry!

Recipe

Healthy Hungry Husbands Sandwich.
Lemon flavor

I named it this because I made it for him… I absolutely love to invent dishes for him. I am vegetarian so I dont eat it, but he said it was DELICIOUS!

Ingredients

2 small chicken breast
2 teaspoons of milled flax seed
1 teaspoon of lemon herbs
1 table spoon lemon juice

Instructions
1. Boil chicken
2. While chicken is simmering on a low flame add the rest of the ingredients.
3. Make your sandwich with your favorite toppings and YOU’RE DONE!

FYI
I used this new buns, it’s called Arnolds select sandwich thins multi grain. They are delicious and nutritious.
The lemon hearbs I bought from CVS …

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Stay Healthy
Love
Cyndi

Cyndi's Smoothie

Yummy All natural Smoothie
Serving size is 2-4
1cup of fat free milk
¼ black berries
¼ cup blue berries
¼ teaspoon of vanilla extract
¼ cup raspberries
1banana
1cup of strawberries
1 cup of ice

With this smoothie you will have all your recommended fruit servings for the day (if you drink a full glass) you will have the proper sugar your body needs, and it will help you with cravings.
This smoothie is perfect for a snack or breakfast. You really shouldn’t buy those packet smoothies as they contain a lot of unhealthy stuff like, High fructose corn syrup, or unnecessary refined sugar. Fruits have a lot of sugar; there is no need to put anymore in it.

You could also try added the veggies you normally wouldn't eat... You won't taste them but you will have the nutrition in your smoothie.

Recipe: Healthy Mangu

Healthy version of MANGU
· 2 large green plantains
· Chopped up onions
· 1 teaspoon olive oil
· Cheese of your choice ( I used Tropical cheese)
· 1 teaspoon salt ( sea salt is best)
.


Instructions
1. Peel the plantains
2. Cut them into smaller pieces
3. Put them in a pan with water to boil (When plantains turn yellow and have soften they are done).
4. Pour the water out of the pot
5. Mash the plantains like you would mash potatoes
6. Cut some onions 
7. Pure your teaspoon of olive oil into a new pot
8. begin to sauté your onions in the pot with the olive oil
9. When onions have darkened a little pour them into your plantains
10. Cut small pieces of cheese (DOMINICANS: FOR THIS HEALTHY VERSION DO NOT FRY YOUR CHEESE, this is not healthy).