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Tomatoes (Best if you can get fresh from the garden)
Olive oil
Garlic
Thyme
Salt
Balsamic vinegar

1. Slice tomatoes into thick wedges/slices (or in half if on the small side).
2. Seed tomatoes.
3. Place tomatoes on cookie sheet or roasting pan.
4. Drizzle liberally with oil.
5. Sprinkle spices/seasonings on tomatoes. (Sorry there is no definitive quantity to give, it sort of just goes by taste preferences.)
6. Drizzle liberally with vinegar.
7. Bake at 325-350 for 45-120 minutes. Tomatoes should be at least half their original size.

1 tbsp olive oil
¾ cup sliced onion
1 lb skinless chicken breast
½ tsp cumin
2 tsp oregano
1 cup chopped bell peppers
Red leaf lettuce
1-2 tomatoes
1 Avocado

Add olive oil to a skillet, heat over medium. Add sliced onions. Sauté until soft. Add chicken cut into strips, cumin, and oregano. Sauté all the above, tossing often. Add bell peppers when chicken is brown. Wash, shred lettuce. Add tomatoes and toss. Top with Chicken Fajita Mix and add diced avocado.

Fruit (I like using 1/2 of a melon, a few cups of strawberries, a handful of blueberries, and some mango)
The cream from 1 can of coconut milk
3-4 tbsp toasted, shredded coconut
Mix all ingredients together

1 head of cauliflower made into caulirice (See bottom of this post)
2 cups diced cucumber
1 small red onion, minced
Salt to taste
2 cups finely diced tomatoes
1 to 2 jalapeño or Serrano peppers (to taste), seeded and finely chopped
1/2 cup chopped cilantro
2 tbsp fresh lime juice
2 tbsp red wine vinegar or sherry vinegar
3 tbsp olive oil
1 avocado, sliced (for garnish)

1. Place the finely diced cucumber in a colander, and sprinkle with salt. Toss and allow to sit for 15 minutes. Rinse the cucumber with cold water, and drain on paper towels. Place onion in a bowl and cover with cold water. Let sit for five minutes, then drain, rinse with cold water and drain on paper towels.
2. Combine the tomatoes, chilies, cilantro, vinegar, lime juice and olive oil in a bowl. Add the cucumber and onion, season to taste with salt, and add the caulirice and cilantro. Toss together.
3. Serve garnished with sliced avocado.

1lb ground beef
2 tbsp butter or oil
1 can diced tomatoes
1 onion, diced
1/2 green pepper, diced
5 carrots, diced
3 stalks celery, diced
1 cup green beans
4 cups water or stock
Dash of salt
1/2 tsp fresh ground pepper
2 bay leaves

1. Cook beef.
2. In a large pot, melt butter and then cook onion, pepper, carrots and celery for 5 minutes.
3. Add remaining ingredients and bring to boil.
4. Simmer for 30+ minutes until vegetables are tender.
5. Remove bay leaves.

1 1/2 chicken breasts, frozen
1 1/2 precooked Italian sausage links, sliced
8 oz ham, diced
1 can diced tomatoes
1 tsp minced garlic
1/3 c diced onion
1/2 cup diced peppers, combo of red and yellow
2 tbsp Worcestershire sauce (I LOVE Annie’s Organic)
1-2 tsp Tabasco sauce (or more… or less… depending on how hot you want it)
1-2 tbsp red wine vinegar
1-2 tsp Cajun seasoning
1 c water

Directions:
1. Dice chicken breasts while still frozen. This is so much easier than trying to do it when the chicken is thawed. Set aside.
2. In a large pan heat 2 tbsp oil over medium heat. Sauté onions and peppers.
3. Add chicken to the pan and continue to cook until almost cooked through.
4. Add ham and sausage. Cook for 4-5 minutes.
5. Add can of tomatoes (do not drain), water, vinegar, Worcestershire, Tabasco and seasonings.
6. Simmer uncovered for 15 minutes.
7. Serve over faux (fake) rice*.

Faux Rice
*Faux rice is made by placing cauliflower florets in a food processor or blender and processing until you have a course texture. I blend a few large florets at a time by using the pulse mode. In a skillet cook cauliflower with a few tbsp oil in small batches over medium-high heat. It should get slightly brown but maintain its texture. Mushy cauliflower is not the goal.

1-2 Tsp Olive Oil
½ Cup diced onion
½ lb sausage (no nitrates)
4 cups spinach (or other greens)

Add olive oil to skillet. Heat over medium. Add diced onions, sauté until soft. Add sausage, cook until brown. Add greens, reduce heat to medium low and cover. Serve when greens are wilted and soft. May also top with 1-2 eggs over easy or salsa.