Life Worth Living

You don't have to go to a deli to have a delicious sandwich. You can make it right at home, and it's cheaper too! Ingredients: tuna in olive oil honey white bread (I made my own) red leaf lettuce cheddar cheese 1 ripe avocado chipotle mayonnaise Directions: Slice the avocado into 4 parts. Toast 2 slices of bread. Use a fork to spread one part of avocado on the bottom slice of bread. Add tuna from the can or jar (approximately 1/3 of the jar). Then place the cheese and lettuce on top. Spread the chipotle mayonnaise on the top slice of bread. Voila! Enjoy the rest of the avocado as a side dish to the sandwich. 

Serves 6 Ingredients: olive oil 2 green zucchini 1/2 small red onion sliced thin 1lb cherry tomatoes sliced in half 1 large head of broccoli 10.5 oz package of goat cheese 1 small jar of pitted kalamata olives (or substitute with your favorite olives) 1/2 cup parmesan cheese 1 tsp salt 2 garlic cloves pressed 1lb bow tie pasta Directions: Preheat oven to 350 degrees. Slice zucchini into 1/2 inch slices. In a medium baking dish, spread a little olive oil on the bottom of the dish and lay the zucchini slices down. Bake for 15 minutes on one side, flip them over using tongs, and bake for another 15 minutes on the other side. While the zucchini is cooking, steam the broccoli until tender and start boiling the water for the pasta. When the water reaches a hard boil, add 1 tsp of salt to the water. Then add the dry pasta and cook according to the directions on the package (generally 12 minutes). In a large bowl, place the goat cheese at the bottom along with the...

Ingredients: 1 head of cauliflower 1 bunch of fresh spinach chopped 3 ripe tomatoes sliced 1/2 small red onion sliced very thin 2 garlic cloves pressed sherry vinegar (9 tbsp)- you can use any vinegar that you prefer as well :) olive oil (6 tbsp) 1 tsp sugar handful fresh parsley chopped black pepper to taste frozen cooked shrimp thawed (as much as you like) Directions: First rinse spinach with cold water, cut off the ends, and let dry (this can be done well in advance because it takes time for the spinach to dry).  Steam the cauliflower until tender. Chop the spinach and put in a large bowl. Place the hot cauliflower over the spinach and let sit for a few minutes. Add the onion, garlic, parsley, sugar, olive oil and vinegar. Use tongs to gently mix the ingredients. The cauliflower will break apart and the spinach will slightly cook from the heat of the cauliflower. Add the tomatoes and the shrimp. Toss the salad again using tongs. Enjoy! *The sugar is used to ...

Recipe inspired by Aarti Sequeira "Mum's Everyday Red Lentils". Prep time: 20 minutes Cook time : 1 hour Serves:: 4 Ingredients: 1 pound dry red lentils 5 cups water 1 small sweet onion 6 garlic cloves 1 inch fresh ginger 3 plum tomatoes 1 tsp. cumin seeds (cumin powder) 1 tsp. dry yellow mustard powder 2 tsp. turmeric powder 1 tsp. paprika 1 tsp. salt olive oil Directions: Blend onion, garlic, ginger, and tomatoes in a food processor.  Heat olive oil on medium low in a large pot on the stove.  Pour blended ingredients in the pot and saute (5 minutes) while stirring frequently so it doesn't splatter.  Rinse the dry lentils under cold water in a colander. Add the lentils, spices and water to the pot. Partially cover the pot with a lid. Bring to a boil, then lower the temperature (medium low) and simmer for 1 hour. Stir the soup every 20 minutes.  Enjoy!

I got this recipe from Marsha Benedict. I made a few small changes to the original recipe, and it is absolutely delicious. The Pasty is true comfort meal and has a long history in the Upper Peninsula of Michigan. To read more about the history of the Pasty, click on the link below. http://www.hu.mtu.edu/vup/pasty/history.htm Serves: 4-5 people Preparation time and cooking time: 1 hour total When serving a large group, increase all ingredients and use a large 9/13 glass dish. Ingredients: 1 medium rutabaga peeled and cubed 4 carrots peeled and cubed 1 small sweet onion 1 pound ground beef salt and pepper 2 cans beef gravy or mushroom gravy (homemade gravy is even better!) 2 pie crusts (homemade or store bought depending on how much time you have) Directions: 1. Preheat oven to 400 degrees. 2. Brown and drain ground meat with small onion diced, salt and pepper. 3. Boil, drain and cool to room temperature 4 carrots and rutabaga cubed (vegetabl...

This is a great meal and it can serve 4 easily. I only buy wild fish because they are much healthier than farm raised. Wild Sea Bass can be a bit pricy, but you can use the same recipe on any fish that you prefer. Wild Sea Bass Ingredients: Red Palm Oil (2 tbsp) Salt and Pepper to taste fresh grated Ginger (1/2 tsp) 1pound Wild Sea Bass Directions: Heat Red Palm Oil in a large skillet over medium heat. Season the fish with salt, pepper and fresh ginger.  Add the fish to the skillet and cook for about 3-4 minutes on each side until the fish becomes slightly flaky on the top. Stir Fry The best thing about making stir fry is that you can use almost any vegetable that you have in your fridge. Saute them all together and put over noodles. You can't go wrong with this easy meal. Ingredients: 1 pound green beans cut in half 1 small green pepper diced 1 pound sliced mushrooms 1 small red onion diced 1/2 pound frozen corn 1 small summer squ...

I made this summer salad today and it was fantastic. This recipe makes a lot of salad and it's very healthy! Kale is a power green. It is high in vitamin K, C, A, and plenty more. Cabbage is high in vitamin K, C, B6 and many more. Carrots are high in vitamin A. Putting all these vegetables together, and you have one healthy salad! This salad could serve 6 people easily. The dressing takes the tart out of the cabbage and kale, and the carrots add a sweet touch. Ingredients: 1 large bunch of fresh kale 1 small head of red cabbage 5 large carrots peeled 1 small red onion 1 cup of cashews Dressing:   6 tbsp balsamic vinegar 4 tbsp olive oil 4 tbsp sugar If this is not enough dressing,  add 3 tbsp balsamic vinegar, 2 tbsp olive oil, and 1 tbsp sugar.  Directions: Shred the kale, cabbage and carrots in a food processor. Slice the onion thinly. In a very large bowl mix the cabbage, kale, carrots, onions and cashews with the dressing. F...