Easy Spicy French Lentils


1 cup french lentils
4 cups low sodium organic beef or vegetable broth
1 cup low salt spicy salsa
1/4 cup diced roasted red pepper
1/4 cup cilantro
garlic powder, black pepper, oregano, chili flakes to taste

Rinse, then simmer lentils in the broth for approximately 35 minutes, al dente, or to your taste. Drain lentils, add salsa, diced roasted red pepper, cilantro, and spices to taste. An easy, fast side! Enjoy!

Organic Quinoa Kitchen Sink Salad


1 cup Organic Quinoa

2 cups Organic Broth

Kitchen Sink Vegetables: Whatever you have on hand! For this recipe I used

1/2 cup diced broccoli

1/2 cup diced cauliflower

1/2 cup diced red pepper

1/2 cup diced cucumber

1/2 cup diced artichoke hearts

1/2 cup chickpeas

1/2 cup feta cheese

Lemon tarragon salad dressing:

juice of one lemon

1 tbsp Dijon mustard

1 tsp honey

garlic powder, red chili flake, black pepper, tarragon

1/2 cup extra virgin olive oil

Add quinoa to a pot and add broth. Bring to a boil and cook for 10-12 minutes or until all the broth absorbs. Let cool. Steam broccoli, cauliflower, and red pepper until al dente. Dice cucumber, artichoke hearts, and add to a bowl with feta cheese. Once the rest of the ingredients cool, add the quinoa, and the steamed vegetables. In a small bowl, add the lemon juice, Dijon, honey, and the spices to taste. Use a whisk and slowly whisk in the oil until the ingredients are emulsified.  Pour over the salad and enjoy. So healthy, fresh, and good for you!

Savory Beef Stew


1 lb beef for stew, cubed

1 onion, diced

4 garlic cloves, minced

1 large tomato, cubed

1 red pepper, cubed

1 green pepper, cubed

6 small yellow potatoes, sliced into discs

1/2 head cauliflower, cut into chunks

1 cup baby carrots

1 cup celery, cubed

1 carton organic beef broth

4 tbsp flour

1/2 cup sweet red wine

salt, pepper, garlic powder, oregano, crushed red pepper, bay leaf, basil to taste

1/4 cup low sodium soy sauce

2 tbsp olive oil

Dredge the beef cubes in the flour and any spices listed above that you desire. Heat olive oil in a large pot on medium high and brown the beef until caramelized. Remove from the pot and scrape up the bits from the bottom of the pot, keeping them in the pot. Add more olive oil and saute garlic, onion, carrot, red pepper, celery, and cauliflower for approximately 3 minutes.  Add the wine and the tomato and stir until the alcohol cooks off.  Add the broth and bring to a light boil. Add the soy sauce and seasonings to taste. Add the meat and bring the heat down to a low simmer. Simmer for about an hour while stirring occasionally. Add the potatoes and the green pepper and cook for another fifteen minutes. If you need a thicker sauce, use a cornstarch slurry to thicken the sauce. Enjoy!