Millet and Red Quinoa Balls

I love this dish, because it is one that brings beautiful memories of me sitting in my friend’s garden, enjoying a nice glass of Pinot Noir, along side her olive tree, with yummy crusty bread on the side, lots of laughs and a few tears. One of my favorite memories, is just watching the hummingbirds flying around and allowing ourselves to just be in the present moment.

This recipe is a wonderful alternative for a “Meatless Monday”, it can also be a great vegan recipe, just omit the parmesan cheese. The flavor is in the red bell peppers, garlic, onions, basil and fennel. This is one you will want to make with your family over and over and again.  If you have balls left over, please freeze them, they do great in the freezer.

I hope you enjoy it just as much as we do and maybe it will be bring fond memories for you, when you Set the Table with Love for those special people in your life.  Enjoy! 🙂

 

IMG_8305
Millet and Red Quinoa Balls in a Simple Marinara Sauce

Millet and Red Quiona Balls

Ingredients

1 cup of Millet
1/2 cup of Red quinoa
4 cups of water
2 tbsp olive oil
2 garlic cloves ( minced)
1/2 cup onions diced
1/2 cup of red bell peppers, diced
1 cup of parmesan cheese, if vegan omit the cheese or use a vegan cheese instead
1 tbsp dried basil
1/2 tbsp fennel seeds
1/2 tsp sea salt
1/4 tsp black pepper
1/2 tsp granulated garlic powder

IMG_8306-3
Millet and Red Quinoa Balls in a Simple Marinara Sauce

1. In large deep sauce pan add the 4 cups of water. Allow it to come to boil. Add millet and red quinoa. Add the salt, pepper and garlic powder. Turn down the heat to medium low simmer, cook for 20-25 minutes. Stirring occasionally. You want a nice fluffy mash potato like texture. This makes the balls easy to roll up.
2. Add 1 tbsp of the olive oil to a sauté’ pan and sauté’ the garlic, onions and red bell peppers, cook for about 1-2 minutes. Add a pinch of salt and pepper to season the veggies. Add the sauté’ vegetables to the mixture along with the dried basil, fennel seeds and the cup of parmesan cheese. Taste and season with the black pepper and sea salt, as needed.
3. Stir completely, incorporating all the ingredients. Wet your hands
slightly and roll the mixture into medium balls. You can put the balls in the fridge to harden for about 30 minutes. This will help the balls to hold together when you are browning them in the sauté pan.
4.Once the balls are firm, add the remaining olive oil in a sauté’ pan and sauté’ each ball until golden brown on each side on medium heat. Add goat cheese, basil and lemon zest for garnish, if you desire.
Makes 20-25 small millet and red quinoa balls

 

Simple Marinara Sauce

Ingredients

2 tbsp. olive oil
3 cloves garlic, minced
1 (28 oz.)can crushed tomatoes
1 (8 oz.) can tomato sauce
1 tbsp tomato puree
2 1/2 tbsp dried oregano
2 1/2 tbsp dried basil
1/2 tsp of sea salt
2 tsp. organic cane sugar
1/2 tsp of red pepper flakes
1 bay leaves
Directions:
Heat oil in a large saucepan over medium heat. Saute garlic until tender.
Stir in crushed tomatoes, tomato sauce, tomato puree, basil, oregano,sea salt (or to taste), organic cane sugar, red pepper flakes. Reduce heat to low and simmer for at least 40 minutes.
Serve the Millet and Red Quiona Balls on top of the Marinara Sauce.
Use pieces of basil as garnish with a little lemon zest.

Advertisements

Guacamole Stuffed Zucchini Cups

This week I am sharing recipes from my cookbook, Set the Table with Love. I hope you enjoy these recipes and share them with your family and friends. I had so much fun doing this shoot with my friends and eating all the yummy food afterwards. Photography credit: ROB POLANCO. Art Design by: KEEGAN LEIBA. Love you guys!

Who doesn’t love good recipe for guacamole, well I have one for you. It’s simple and refreshing, because it’s stuffed in these zucchini cups. I love using this recipe for when I having a small dinner party or just for a nice afternoon snack.  A lot of my wellness clients are looking for ways to incorporate more veggies into their diet and this is a great way to do. I hope you enjoy this recipe and remember before the plates, glasses, silverware and candles, Set the Table with Love. 🙂

Stuffed Zucchini Cups

4 zucchini

2 tbsp. cilantro finely chopped, and enough leaves to garnish to top of the cups

1 tbsp. fresh lime or lemon juice

1/2 red onion, minced (about 1/2 cup)

2 ripe avocados

1/2 – 3/4 cups red bell pepper, diced

1/2 tsp. of sea salt and a dash of black pepper, to taste

1. Cut zucchini into 2 inch thick slices, discarding ends. Use a sharp spoon or melon baller to hollow out a cup in each zucchini slice, leaving just over 1/4 inch of zucchini flesh. Be careful not to get too close to the skin or the cups will leak the guacamole.

2. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion and cilantro. Stir in salt and black pepper. Fill each cup with guacamole. Top with red bell peppers and cilantro.

 

IMG_8211

img_1601

Gluten Free Apple Cinnamon Walnut Flax Muffins

FALL is officially here in two days, September 22, YES!! I love the crispiness in the air, the leaves starting to change, yellow and orange and seeing some of the Fall produce out in the farmer markets and grocery stores. If you haven’t figured it out yet, this is one of my favorite seasons.

img_3745
Gluten Free Apple Cinnamon Walnut Flax muffins

I love everything about Fall, from the decor, fashion and especially the food. Today I was inspired by one of my favorite fruits, Fall brings, apples.

img_3705
Fall Decor

My Gluten Free Apple Cinnamon Walnut Flax Muffins, screams FALL is here!! This recipe is very simple, super nutritious and above all, DELICIOUS. It makes a wonderful breakfast, loaded with good carbs, fiber and protein, but also a nice healthy snack for pre and post workouts.

If you’re not into walnuts, add your favorite nut, you can also add dried cranberries instead of raisins. If you have a nut allergy, leave the nuts out altogether. But above all else, enjoy them and remember to Set the Table with Love.

img_3737
Gluten Free Apple Cinnamon Walnut Flax Muffins

INGREDIENTS:

2 medium apple, roughly chopped

1 1/2 cups all-purpose gluten-free flour

1 1/2 cups flax seed meal

1/2 cup gluten free oats ( Bob Mills)

1/2 cup brown sugar

1/2 cup organic maple syrup

2 teaspoons baking powder

1/4 teaspoon baking soda

2 teaspoons cinnamon

1 teaspoon sea salt

2 large eggs, lightly beaten

1 cup  unsweetened almond milk

1 teaspoons vanilla extract

img_3755
Gluten Free Apple Cinnamon Walnut Muffins

Directions:

Preheat the oven to 350º. Add chopped apples in a blender, blend until you have a rustic puree. Set aside. Grease a 12 cup muffin tin, with canola oil spray, generously. Set aside.

In a large bowl, mix the flour, flax seed meal, sugar, baking soda, baking powder, salt, and cinnamon. In a separate bowl, combine the milk, eggs, and vanilla. Mix well, and slowly pour the liquid ingredients into the dry ingredients, stirring. When the wet and dry ingredients are combined, add the apples and and stir to combine.

Using a measuring cup,  evenly divide the batter between the muffin cups. Fill the cups almost to the top, gluten free baking goods, will not rise like normal baking goods.

Bake for 20-30 minutes or until a toothpick inserted in the center of the muffin comes out clean. Cool in the muffin tin for 5 to 10 minutes.

Quinoa two ways ~ Toasted and Roasted

Quinoa is one of the only complete protein grains in the vegan/vegetarian circle of life. Quinoa is considered a whole grain, but in actuality,  it is a seed, from a leafy plant that is related to the spinach family. I do enjoy a good bowl of sweet or savory quinoa, but I love to explore other ways I can use ingredients. So, this morning I kept going back and forth with the question, what should I eat, quinoa or oatmeal? I just wasn’t feeling the big bowl of either and wanted something different.

14141873_10153954072928613_5835002563546717927_n
Toasted Quinoa

 

Toasted Quinoa Recipe:

Preparation
Cook the quinoa in a large nonstick skillet over medium-high heat, stirring or shaking the pan occasionally, until it is lightly dried out and toasted, about 15 minutes.

It will make slight popping sounds as it approaches being done. …
Remove the skillet from the heat.

 

How about granola? Well, I have made granola from scratch a million times, but not with quinoa. Yes! that’s the ticket. Roasted Quinoa granola. I can put this over fruit, yogurt, ice cream, whatever my heart desires. Well, if quinoa can be sweet, how about making it savory. Yes! again that’s the ticket, so I decided to roast the quinoa for my granola and to toast the quinoa for a savory corn salad, I am making for dinner tonight, boom!  Both of these recipes are easy and you could go wild with the possibilities.

I took my Roasted Quinoa and topped it over some sautéed peaches that I seasoned with cardamom, cinnamon and a little pink salt, delish and yum yum approved.

I hope you will enjoy this  complete protein healthy treat and remember to go wild with your imagination when making your granola. After it is cooked and cooled, add dark chocolate chips to it, or  us a different dried fruit, like apricots or a different nut, such as hazelnuts or pecans.  You decide, but whatever you come up with, Remember to Set the Table with Love.

14199585_10153954072923613_3747784766385799076_n
Roasted Quinoa Granola

Ingredients:
1 cup Bob’s Red Mill Old Fashioned Rolled Oats

1/2 cup uncooked Bob’s Red Mill White Quinoa

1 cups raw almonds, roughly chopped

1 cup walnuts, roughly chopped

1/2 cup raisins

1/2 cup cranberries

1 1/2  tbsp  organic cane sugar

1 tsp cinnamon

1/2 vanilla extract

pink sea salt or reg sea salt , just pinch

2  tbsp coconut oil

1/4 cup maple syrup

Instructions

Preheat oven to 325 degrees.
Add oats, quinoa, almonds, raisins, cranberries,  sugar, and salt to a large mixing bowl – stir to combine.
To a small saucepan, add coconut oil, cinnamon, vanilla and maple syrup. Warm over medium heat for 2 minutes, whisking frequently, until the two are totally incorporated.

Immediately pour over the dry ingredients and stir to combine until, everything is covered with the syrup mixture.  Arrange on a large baking sheet covered with parchment paper and spread into an even layer.
Bake for  35 – 40 minutes.  Then remove from oven and stir/toss the granola. Rotate the pan to the other side, so you can cook the other end of

the granola and bake 10 -15 minutes more, until it is golden brown. * KEEP WATCH OVER IT SO IT DOESN’T BURN.  Once done, remove from the oven and cool for 20 minutes, before serving.

Brussels Sprouts and Avocado Salad for Breast Health

Brussels Sprouts can be one of those, I love it or I hate it kind of things. I am on the lovers side of brussels sprouts, you will find plenty of recipes on my site talking about my love for these little baby cabbages.  The truth is, if they are done right you might like them, possibly, no promises.  But this recipe is one that could win you over. I also love them for their healing benefits.

According this amazing and informative article from Dr. Oz , by Rachel Beller, MS, RD, Founder of Beller Nutritional Institute, shares why brussels sprouts, a cruciferous vegetable is good for our breast health, here’s an excerpt from Rachel Beller’s article:

“Cruciferous vegetables such as arugula, broccoli, cauliflower, cabbage, brussels sprouts, bok choy and kale are rich in sulforaphane – one of the primary phytochemicals (protective compounds found in plants) that helps prevent cancer. Recent studies from the Linus Pauling Institute, which was supported by the National Cancer Institute, suggest that sulforaphane can selectively target and kill cancer cells while leaving normal cells healthy and unaffected.”

Brussels sprouts is truly a super hero for our bodies, especially us ladies, take care of your Tatas from the inside out ladies, by eating these foods listed above. I really believe you should enjoy your food, but above all, eat on purpose. I love to incorporate in my daily meals, food that are delicious and healing for me and may family. This 30 day cleanse has helped me be so created with the meals I prepare.

Food is truly Healing Art. Please enjoy this recipe and many other happy healing recipes on my blog. Oh yes, always Set the Table with Love. 🙂

img_2407
Brussels Sprouts and Avocado Salad

Ingredients:

1 teaspoon finely grated lemon zest, plus 1 1/2 tablespoon lemon juice

1/2 teaspoon Dijon mustard

3 tablespoons extra virgin olive oil

sea salt and freshly ground pepper, to taste

1 pound brussels sprouts, cleaned, trimmed and leaves separated

2 tablespoon raw walnuts

1 avocado, halved, pitted, peeled, and sliced

2 tablespoons cranberries, for garnish

Instructions:

Whisk together lemon zest and juice and mustard in a bowl. Ad oil in slow, steady stream, whisking until emulsified. Season with salt and pepper.

In another bowl, toss dressing with brussels sprout leaves and walnuts. Gently stir in avocado, season with salt and pepper, and serve immediately.

 

 

Zucchini Chips

I need potato chips, NOW!!!! Okay, breathe in, breathe out, namaste, namaste, namaste. Nope, it is still there. I need potato chips. Okay no potato chips, you took out off the house, those things that would compromise this cleanse. Yes, holistic Lisa, you are right, I did do that. Now just get creative. Okay, holistic Lisa, you are right. What’s in the house I could make into a potato chip….? Yes, zucchini.

Okay, thanks for taking a moment to read my rage of craving chips. This easy little recipe will save you from not eating the potato chips. So if you have taken them out of the house, this will save you gas money as well.  Well enough of that, let’s just get to the recipe.

Zucchini Chips
Zucchini Chips

Zucchini chips. Super easy.

1 zucchini
olive oil cooking spray
sea salt
smoked paprika
garlic powder

Preheat oven to 225 . Line a baking sheet with parchment paper or nonstick foil, and spray with olive oil. Set aside.

Slice zucchini into thin circles, about the thickness of a quarter, use a mandolin or slice with a knife, be careful.

Lay out slices on prepared baking sheet, and spray tops lightly with additional cooking spray. Sprinkle with sea salt,  just a little salt, the zucchini will shrink a lot and leave you with a salty chip. You can add more later.

Place in preheated oven and bake 45 minutes. Rotate baking sheet, and bake an additional 30-50 minutes, until golden brown. Remove from oven and add additional seasonings. Eat immediately. They get chewy after a few hours, so eat them NOW. LOL. 🙂

 

Leftover Sangria Fruit ~ No Prob! Ginger Peach and Green Apple Crumble

So, yesterday I had some ladies over for a luncheon. It is one I have been wanting to do for awhile. Life can get very busy and we can run from one thing to the next, but the busyness of life has to take a back burner sometimes, so you can connect and show appreciation to those in your life, that support you and just maybe need a little bit of encouragement. The best way I know I how to do that is to cook for people. It truly is my love language.

 

13775992_10153868422598613_4513160045879099469_n
Ginger Peach and Green Apple Sangria Crumble
13782259_10153868422608613_4719511879074664296_n
Ginger Peach and Green Apple Sangria Crumble
13892093_10153868422603613_6164504803884006462_n
Ginger Peach and Green Apple Sangria Crumble

I have been in this mood for foods from Spain, one of my favorite things is Paella, so I made a vegan version of this dish for my friends and they loved it. I also paired it with this wonderfully refreshing sangria. I love using seasonal food, so I made a Ginger Peach and Green Apple sangria. I am a Georgia girl, so honey, we got peaches. It was a hit, but you know after you make the sangria, you are left with all this aromatic  wine infused fruit.

I looked at my happy guest and said, Girls I need to do something with this fruit. Maybe some wine infused chutney or a preserve?  I did not do anything of that, I wanted dessert, so this crumble was born.

It is delicious, sweet, tart, you taste the ginger, the peaches, the green apples, and a touch of the wine flavor comes through beautifully. I was so surprised how good it turned out. Well, enough of that babbling, here’s the sangria and crumble recipe. Enjoy and take a pause from the busyness  and Set the Table with Love for those beautiful souls in your own life.

 

Ingredients
1 bottle Pinot Grigio,
2 cups of Rosé (optional), I had it, so I used it. You can add 1 cup go Grand Marnier
Bottle of gingerale
5 medium peaches, sliced
3 medium green apples, sliced
1 tbsp freshly grated ginger)
handful of ice

Instructions
Stir all ingredients together. Chill until you’re ready to serve!

 

Sangria Ginger Peach and Green Apple Crumble

Preheat the oven 350. 

Ingredients:

Super Simple!

In a buttered greased baking dish, add all the fruit. Add 2 tbsp of gluten free flour to the fruit. Add 1 tbsp brown sugar, 1 tsp cinnamon , 1 tsp ginger powder and pinch of salt. Toss gently.

Crumble:

1 cup gluten free rolled oats
1/2 cup gluten free flour
1 cup brown sugar
1  1/2 sticks of butter
1/2 tsp sea salt
1 tsp ground cinnamon

Combine the flour, sugar, salt, oatmeal, cinnamon and butter in the bowl ,work the mixture with your hands or you can use an electric blender with a paddle attachment. Mix on low speed for 1 minute or crumble with your hands, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.

 

 

 

Two sides of the coin ~ Toasted Pearl Barley Salad

When I competed on Food Network’s All Star Academy season 2, I was blessed to be mentored by Iron Chef and Food Network guru, Alex Guarnaschelli.  She looked at me and my teammate Lee Abbot and said, “You will never look at cooking the same,ever again.” She was right. Competing on Food Network’s All Star Academy, was probably one of the hardest things I have ever done in my life.  It’s not just television folks, it’s an experience you will never forget. It challenged me to my very soul, not only in front of the cameras, but also behind the scenes. In such competitions, 12 hours of filming, elimination challenges, television politics and illness, you discover a part of you, you never knew. I have to say, I am so grateful for my time on the show. The experience is still revealing more of who I am and what I am capable of. You may say, Lisa, it was just a game show, maybe, but life is how you digest it, how you take it in and savior all of it’s flavors, like a wonderful dish executed with skill, patience and lots of care. This is experience was one of the best I have ever consumed.

The dish I would like to share with you today reminded me of my time on the show. I got a chance to cook also with Chef Curtis Stone, he is incredibly brilliant chef, that takes his craft very seriously.  Chef Stone inspired me with his precision and attention to every single detail. Chef’s food reminded me of art, fashion, symphony, culture expressed on a plate. Chef Guarnaschelli mentoring and food is full of soul, spirit, it’s holistic, she hits you with texture, flavor, aromas, emotions, she brings you HOME.

I made today two salads, from produce I got from the Farm and from my local grocery store. The salad is made with all the same ingredients, not one is missing no matter how different they may look. When I made these dishes, I wasn’t thinking of my experience on Food Network, I was just creating, but as Chef Guarnaschelli said,  You will never look at cooking the same, ever again. She was right. Thanks Chefs for the inspiration that  sometimes comes out unconsciously. It’s in me now. 🙂

 

Toasted Pearl Barley Salad ( two ways) 

This salad is necessarily not a recipe. It using your favorite vegetables and displaying them from your cooking perspective. Here is what I used.

img_1760
Toasted Pearl Barley with veggies Basil and Garlic oil

 

For the Rustic Salad and Salad of Art

Using a mandolin, slice up squash, radish, red cabbages, set a side

Cut up campari tomatoes in quarter for the rustic salad, for the artistic one, thinly slice of the bottoms, not exposing the inside, scoop out the top and some of the inside of the tomato, set a side.

Cut up 1 shallot, peel and slice horizontally, keep two of the ends where the circles are intact, the remainder will be used to toast in the rustic salad.

This is all about creativity, so follow my instruction or go wild with your imagination.

 

Here’s the instructions you need to follow:

Toasted Pearl Barley with Ras El Hanout season walnuts and vegetables with a fried egg

( a mouth full) 🙂

Toasted Pearl Barley

Ingredients:

1 cup pearl barley

1 tsp olive oil

2 cups organic vegetable broth, low sodium

sea salt and black pepper to taste

1/2 cup green cauliflower florets, small pieces

1/2 cup green sweet peas

1/2 cup sliced red bell peppers

1/2 cup sliced onions

1/2 cup walnuts

1 tbsp olive oil

1 1/2 tbsp ras el hanout

sea salt to taste

Directions:

Cook pearl barley as instructed. Once cook set a side. In a sauté pan add the oil, the peppers, onions, and pinch of the salt, cook until tender remove. Add the cauliflower, pinch of salt, cook for 1-2 minutes, you want it to stay crunchy. Remove and add to the peppers and onions. Add the walnuts and the ras el hanout and a pinch of salt. Cook the walnuts and seasonings for about a minute, you are just warming up the walnuts and bringing out the flavors of the ras el hanout. Add all the ingredients into the toasted pearl barley, season with more ras el hanout and sea salt, to taste.

For the Rustic Salad:

Add the toasted pearl barley to a plate and toast in your favorite veggies, remember to leave some of the vegetables on the side to create your Salad of Art. You will need 3 medium squash slices, 6 small pieces of the squash slices, 6 small radish slices, 3 pieces of the red cabbage,  Drizzle with the Basil and Garlic oil, recipe below:

Basil and Garlic Oil:

Ingredients:

2 cups of packed basil leaves
½ cup – 1 cup of olive oil, adjust based on the thickness level you prefer
1 garlic clove
Salt to taste

Instructions:

Place the basil, olive oil, garlic, mini-food processor, mix until you have smooth sauce. Taste and add additional salt if needed.

Salad of Art:

On a beautiful white plate, add 3 pearls of basil oil on the plate, take 3 of your mandolin cut squash and add it on top of the basil oil pearls. Stuff your campari tomatoes with some of the toasted pearl barley mixture, add one pea on top of the each stuffed tomato. Add a piece of the red cabbage inside of the stuffed tomato, allowing it to stand up like a flag. Add the radishes on the outside of the tomatoes with a dollop of the basil and garlic oil and add the small squash slices onto that. Add the pieces of the green cauliflower artistically onto the plate with the slices of shallots.

Be creative, squash all that I have written and honey do your on thing. LOL.

img_1745
Toasted Pearl Barley with veggies Basil and Garlic oil

Enjoy and Remember to Set the Table with Love.

 

Vegan Quinoa Protein Bowl with a little Thai flavor

 

 

13512178_10153801528543613_3388417148540582673_n
Vegan Quinoa Protein Bowl with Roasted Thai Peanut Butter flavored Chickpeas, Brussels Sprouts, Tomatoes, Carrots and Peppers

I love peanut butter. I can eat it by the spoonfuls, but the best part about eating peanut butter for me is, the high plant based protein and antioxidants it has in it. Yay me. Good for my body and my skin. I actually came across an amazing peanut butter a few weeks ago, when I was being interviewed by Mara Davis, television and radio personality, also GURU of all that is too know about food and where to get it.  She is the host of Atlanta Eats radio and television show. I absolutely love this woman, she knows food and she makes me laugh until my ribs crack.

Well as we were having our interview at Krog Street Market, here in Atlanta, she took me to Natures Garden Express and turned me on to this amazing peanut butter, Georgia Grinders. The owner Michael at Nature’s Garden Express was generous enough to give me a jar to take home and try. I  have been hooked ever since. This recipe came about when I was just craving a spoonful of their peanut butter.  A quick note here: if you are allergic to peanut butter you can substitute another nut butter of your liking.  This recipe is super simple, loaded with vitamins, vegan based protein, lots of flavor.  You get protein everywhere in this dish, the chick peas, the quinoa , the peanut and a little here in the brussels sprouts.

Thai Peanut Sauce

INGREDIENTS

1 1″ piece ginger, peeled

1 1/2 cup Georgia Grinders peanut butter

3 tablespoons reduced-sodium soy sauce

2 tablespoon fresh lime juice

2 teaspoon (packed) light brown sugar

1/2 teaspoons srirachi sauce

1 tablespoon coconut oil, melted

13510913_10153801528538613_3481252863826255747_n
Vegan Quinoa Protein Bowl with Roasted Thai Peanut Butter flavored Chickpeas, Brussels Sprouts, Tomatoes, Carrots and Peppers

 

DIRECTIONS:

Preheat 400

Add ginger into a blender and blend until finely chopped. Add peanut butter, soy sauce, lime juice, brown sugar, srirachi sauce, coconut oil, and blend. ADD  A LITTLE WARM WATER IF IT IS TOO THICK, until smooth. DO AHEAD: Peanut sauce can be made 3 days ahead. Transfer to a small bowl, cover, and chill. Bring to room temperature before using.

Set a side some of the sauce for garnish. Add the remaining sauce over chick peas that have been drained and rinsed. Toss the chickpeas in the sauce until they are covered completely.  Place the chickpeas on a cookie sheet lined with parchment paper, spread them out, so each one can roast properly. Roast for about 30 minutes or until golden brown.

Once they are roasted remove from the oven and allow to cool. Once cooled use a fork to separate them from one another. Set a side.

Cook 1 cup of quinoa, brown rice or your favorite gluten free grain. Add the grain to the base of the bowl and top with your chickpeas and favorite vegetable toppings. Here I sautéed some brussels sprouts with garlic, lemon juice and a little sea salt in a non stick pan. I added tomatoes, carrot, red bell peppers and the sautéed brussels sprouts. I garnished with a little parsley, cilantro would be the best option, but I am without a car since it is in the shop, so parsley made it on this dish today.

The point here is being created and eating as much as the rainbow as possible.

You can add other raw vegetables here for example, cauliflower, yellow squash, avocado would have been a good options as well. Eating healthy is about creativity and exploration.

So enjoy being a food art is your kitchen.

Do not forget to Set the Table with Love

Coming Home to You Birthday Luncheon

Coming Home to You Birthday Luncheon

Dee this one is for you.

13432168_10153759829798613_8445894510737530969_n
Asparagus with parsley and shaved parmesan

I love my friends. I am even so grateful that God put some incredible women in my life. I have women that have been in my life for over 3 decades. They have celebrated life with me and some of my most tragic times. These ladies have loved me unconditionally. They understand me and allow me to just be Lisa, without depends. I am so grateful for that more than anything.

13391446_10153759829413613_3499206838088019707_o
We all wrote a blessing on this card for her.

Yesterday I was able to throw a birthday brunch for one of those beautiful souls, Dee Armstead. I met Dee when we both were going through a very hard time in our lives, we both had lost our moms and we were there for each other. We kept each other afloat. She loves me for me, she builds me up and never tears me down. This is 14 year friendship and I can honestly say these words about her.

13418686_10153759830013613_8389535052923659865_n
Dee is the fabulous one in the linen pants

Dee is a big giver. When I asked her what she wanted to do for her birthday and she said, Lisa I want to do something that will inspire and empower women. This is her gift, Dee inspires others, so I want this to be really special. So, I decided to do one of my Coming Home to You workshop brunches. I filled the whole entire brunch and exercises with positive affirmations, deep breathing technique , meditation and a lifestyle behavioral coaching exercise. The ladies were very inspired and the best part, my Dee was happy and pleased with the outcome.

God is amazing in how he works. There were many components in planning such a brunch, because it is not just about beautiful table settings and food, but helping people move passed the things that get in the way of connecting again themselves and what is next in there lives.

13413502_10153759829903613_5929717964840046381_n
Follow your Dreams

Dee trust me, she never once asked me, what I was planning. This is how you now it is God, she closed it out with a speech of gratitude and gave each of her guest, a beautiful frame with the most inspiring words that went along side the workshop’s entire message. “Allow ALL life to move though you, let go of fear and embrace love.”

One of the best things I got a chance to teach my granddaughter how to Set the Table with Love. She pressed napkins, linens, we made floral arrangements, and made the prettiest table settings. We had a blast.

13433303_10153759829583613_2946981162191292725_o
Coming Home to You Birthday Luncheon Homemade Floral Arrangement adds a special touch.

Thanks Dee for being one of my dearest friends and allowing your light to ignite my light within. Love you.

The menu was vegetarian. I wanted to share recipes with everyone that was simple, easy, delicious and healthy . The chai muffins were gluten free and one of my favorite recipes, we served the muffins with a simple ginger and cardamom butter.

The menu included:

Blueberry and Lemon scones with lemon sugar

Chai Muffins made by my bestie, Kristina Millsaps

Frittata Muffins with cheddar cheese and parmesan

Roasted Asparagus with parsley and parmesan

Roasted Potatoes with herbs and parmesan

Strawberry Basil Rosé Lemonade punch

Chocolate Oolong Tea

Coffee

Guests Favorite:

I want to share with you one of the recipes that was one the favorites. I will share the other recipes, including that incredible punch later this week. Enjoy this one.

Roasted Asparagus 

Ingredients:

1 pound asparagus

A bunch of parsley leaves

Fine sea salt, ground black pepper

Extra virgin olive oil

Parmesan shavings

Instructions:

Preheat the oven to 400.

Trim away the bottom third of each asparagus stalk.

Put the asparagus on a cookie sheet with parchment paper, top with parsley. Season with salt and pepper and drizzle with olive oil. Roast until slightly tender, about 10 -15 minutes. Just before serving, add shaved parmesan.