Ingredients
1/2 cup frozen blueberries
1/2 up frozen blackberries
1/2 frozen raspberries
1/2 frozen strawberries
1/2 rolled oatmeal, uncooked
1 cup almond milk
Add all ingredients to the blender and extract until smoothie
Shade of Strawberries Smoothie
1 yellow banana
1/2 strawberries
1/2 oats
1 cup almond milk
1/2 cup crushed ice
Direction
Add all ingredients to the blender and extract until smoothie
Monkfish Fillet Stew
2 tbsp olive oil
4 tbsp lemon juice
3 cloves roasted garlic, minced
2 tbsp fresh parsley
1/4 tsp salt
1/4 tsp ground black pepper
1/4 cajun seasoning
1 medium onion, diced
1 large tomato, diced
1 tsp tomato paste
¼ cup dry white wine
1 pinch red pepper flakes
Direction
1. In
a sealable plastic bag, mix olive oil, lemon juice, salt and ground
black pepper together.
2. Combine monkfish fillets with marinade and
refrigerate for at least 30 minutes.
3. Put olive oil, onions, garlic and 1 pinch red pepper flakes
in a cold plan. Place over medium heat.
4. Cook and stir until garlic and onions just start to soften, about 3 minutes.
5. Stir in the tomato and tomato paste. Bring to a simmer over medium-high heat.
6. Add the rest of
the ingredients. Reduce heat to medium and simmer stew until color
deepens, about 10 minutes.
7. Add
the marinated monkfish to the stew. Increase heat to medium high. Cover
pan and cook until fish flakes easily with a fork, about 5 to 7
minutes. Stir in parsley.
8. Pour stew into a warm bowl. Serve with ugali,
rice or crusty bread.
Oven Baked Creamy Grits Pudding
1 cup uncooked grits
2 whole eggs
1 egg yolk
2 cups milk
1/2 cup white sugar
1/4 tsp salt
1 Tbsp butter
1 tsp vanilla extract
Topping option
Granola crunches
Raisins
Cinnamon
Roster cashews
Direction
- Preheat oven 350 F degrees
- Beat all eggs in a bowl
- Add eggs and all other ingredients in a casserole. Stir.
- Put a bigger baking sheet with water and then put the casserole on top and bake for 30 minutes or until the grits is cooked.
Serve with the topping of your choice.
Microwave Yellow Rice
2 cups uncooked rice
2 tbsp ghee butter or olive oil
1/2 tsp saffron powder
1 tsp turmeric powder
1 tsp minced jarred garlic
1 veggie boullion cube
3 or 4 cups water
Salt and Black pepper to taste
Direction
- In a 2 quart microwave safe casserole, mix rice and all other ingredients. Stir well.
- Cover and microwave on high for 5 minutes.
- Then 20 minutes at 50% reduced power or until most of water is absorbed.
- Remove from oven and allow to stand for 5 minutes before fluffing with a fork.
Note:
You can substitute water for chicken or vegetable broth and omit using a veggie boullion.
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