Cooking with Boost

Super Easy Homemade Hummus I looove hummus! Store bought hummus is good, but I like it even better homemade! 1 can of chickpeas, drained  1 tablespoon of tahini 1 tablespoon of lemon juice 1 clove of garlic, minced Pinch salt and pepper Blend all the ingredients together in a blender for 45 seconds, or until smooth. Done, done, and done!

Crispy Bean Bake I adapted this recipe from one of my favorite cookbooks, Paleo Magazine. The original called for turkey instead of beans, and I tried the recipe with meat. I have to say, it was OK, but I wanted something vegetarian, and here's what I came up with. 2 tablespoons of olive oil, plus extra for greasing 1 large onion, chopped 2 red bell peppers, chopped 1 can of tomato sauce (I use Muir Glen) 2 cans of pinto beans, drained 8 button mushrooms, chopped 1 ripe avocado, peeled, pitted, and mashed 1 teaspoon of fresh lime juice Pinch salt and pepper 2 tablespoons of flaxseed meal 1 cup of sliced almonds 1 cup of shredded coconut Preheat the oven to 350 degrees. Prepare a large baking dish with extra olive oil.  In the olive oil, sauté onions and peppers over medium heat for 8-10 minutes until tender. Add the next 9 ingredients, then bring to a boil, and simmer for 10 minutes.  Transfer the mixture to the prepared baking dish. Top with the flaxseed meal,

Eggplant Bacon Lettuce and Tomato-EBLT A vegetarian twist to the classic BLT, this is delicious with my Watermelon Chia Shake.  2 pieces of gluten-free bread 1 slice of tomato 1 lettuce leaf 2 slices of my Eggplant Bacon Toast the bread, and after it is toasted, combine the bread with the other ingredients, and serve!

Eggplant Bacon Vegetarians, thought you'd never eat bacon again? Here you are! 1 eggplant, thinly sliced Salt Olive oil for frying Heat a large skillet on medium heat with olive oil. Coat the eggplant slices with salt, and fry each side for 20 minutes each, or until the ''bacon'' is golden brown. Serve with a fried egg and toast or use in my Eggplant Bacon Lettuce and Tomato-EBLT!

Lemon Rosemary Sauce Serve these topped on Moroccan Veggie Burgers for a vegetarian sub for burgers, ketchup, and mustard.  2 eggs 1/2 cup of rosemary 1/2 tablespoon of lemon juice Pinch salt and pepper Grape seed oil for adding In a blender, put in rosemary, lemon juice, salt and pepper. Add eggs. Pulse for 

Why I am gluten free Have you wondered why I am gluten free? Here's why. When I was born, I was not eating healthy at all. But when I was 3 years old, I started having diarrhea and constipation. I was visited by many doctors before I finally found the truth: I was allergic to and gluten.  At first, I thought being gluten  free was really bad. I couldn't eat pizza, cake, and pasta, some of my favorite foods. But when I was about 8 years old, I found there were lots of substitutes, and now I think rice flour is really better anyhow!

Moroccan Veggie Burgers These great ''burgers'' are as good as regular veggie and meat burgers, and healthier too. These are best served with my lemon rosemary sauce and a gluten-free roll. 1 can of chickpeas, mashed and drained 1/2 cup dill 1 cup of grated carrots 1/2 tablespoon lemon juice Pinch salt and pepper In a bowl, combine the mashed chickpeas, dill, carrots, lemon juice, salt, and pepper until smooth. Heat a large skillet with olive oil on medium heat. Make medium-sized patties with the chickpea mixture, and fry the patties till crispy. Serve warm.

Watermelon Chia Shake Served with my Chocolate Bread on a Saturday morning, this really is delicious. 2 slices of watermelon 1 cup of chia seeds Cut the watermelon into 4-inch squares. Put the watermelon squares in a blender and add chia seeds. Blend on high for 45 seconds and serve. Chill in the refrigerator for later. Enjoy!

Rosemary Garlic Fried Tomatoes This dish, a perfect appetizer, is to-die-for. I usually serve it topped with a fried egg. 3 slices of tomato 2 cloves of garlic 1 handful of fresh rosemary olive oil Drizzle a pan with olive oil, and put it on medium heat. Add the garlic and let it sit in the pan for 1 minute. Add tomatoes and rosemary, and cook for 5 minutes, or until the tomatoes are slightly browned. Serve hot.  Enjoy!

Peach mint smoothie This is super easy to make and it's delectable! 1 peach, diced 1 handful of mint leaves 1/4 cup of water In a blender, blend together the peach cubes, mint leaves, and water till smooth. Drink! 

Healthy School Lunches School's right around the corner! Want some ideas for your lunch? -Tuna Salad Sandwich with GF bread -Cucumber sticks with my Super Easy Homemade Hummus -Rice flour garlic crackers -Grainless granola bars -Peach mint smoothie

Ham and Avocado Sandwich on Raisin Bread This recipe is healthy, savory and oh so awesome! It's also easy to cook! 2 pieces of toasted raisin bread 2 slices of ham (not whole ham) 3 avocado slices, diced butter for spreading (as much as you want!) Spread butter on both slices of bread (this makes it moist and more tasty.) Put each slice of ham on each slice of bread. Add avocado slices. Combine everything and eat!!!

COOKING WITH BOOST Spicy tomato and ''cheese'' noodles (Vegan and gluten free) Ingredients: 1 small can of tomato sauce 1 medium-sized packet of vegan cheese shreds 1 small packet of gluten-free noodles 3 cups of water 2 tablespoons of garam masala Boil water in a saucepan on low heat. Add noodles and garam masala and cook for 3 minutes. Add vegan cheese shreds and cook for 1 minute. Drain water and serve it with the tomato sauce and salt and pepper.