You may be a novice at eating healthy and need a little guidance when it comes to cooking delicious meals, or you may be seasoned experts who have adapted plenty of mundane recipes into spectacular culinary masterpieces. 

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Bon Appetite!

Ingredients

1 whole Purple Cabbage, Sliced into thin strips

1 whole Green Cabbage, Sliced into thin strips

8 whole Carrots, shredded

1/2 cups Mayonnaise

2 tablespoons Mustard (Stoned Ground)

1 tablespoon Ume Plum Vinegar

1/4 cups White Vinegar

3 tablespoons Honey

Method

Mix cabbage, carrots, mayonnaise, mustard in a large bowl

Heat honey and vinegars until honey is mixed in, pour into cabbage mixture, and mix together.

Let sit for a few hours in the fridge before eating

Servings: 12
Source: Robin F.

Ingredients

Egg Nets

8 whole Eggs, Large

1/4 cup Cilantro

1/4 cup red peppers, sliced

Filling

1/2 cup Cilantro

2 whole Garlic Cloves, chopped

1 pinch Salt

3 tablespoons oil

1 small Onion, finely chopped

4 ounces Lean Pork or Chicken

3 ounces Shrimp, shelled

2 ounces Peanuts, Roasted

1 teaspoon Sugar, Brown or Raw

1 dash Fish Sauce

Method

1.    Using a mortar and pestle, grind the cilantro, garlic, peppercorns and salt into a paste

2.    Heat 2 tablespoons of oil, add the paste and fry until fragrant.  Add the onion and cook until softened.  Add the pork or chicken and the shrimp and continue to stir- fry until the meat is cooked.

3.    Add the peanuts, sugar, salt and fish sauce to taste.  Stir the mixture and continue to cook until it becomes sticky.  Remove from the heat.  Transfer the mixture into a glass bowl and set aside.

4.    Beat the eggs in a bowl.  Grease a nonstick pan with the remaining oil and heat.

5.    Pour eggs into a Ziploc bag.  Using a needle, poke a small hole in a corner of the bag.  This will serve as a dispenser for the eggs.  Trail the egg across the pan to make a net pattern about 5 inches in diameter.

6.    When the net is cooked, carefully remove it from the pan, and repeat until all the eggs have been used up.

7.    To assemble, lay the net on a board, lay a few cilantro leaves on it and top with a spoonful of the filling.  Turn the edges to make a net square.   Repeat with the rest of egg and meat mixture.  Arrange on serving platter with your choice of garnishes.

Notes

How to wrap:

Put down a 4"x4" square of waxed paper

Place one net onto waxed paper

Put a spoonful of filling onto net

Fold net over filling

Place another square of waxed paper on top of the net

Carefully flip the net over by holding the two waxed paper squares together

Remove top waxed paper square from the _now_ top of egg net masterpiece

Servings: 4

Source: Chinese: The Essence of Asian Cooking, p. 49

Ingredients

1 cup Almond Flour

1/2 cup shredded coconut

2 scoops whey protein powder

1 1/2 tablespoons Poppy Seeds

1/2 cups unsalted butter

3 teaspoons vanilla extract

2 teaspoons almond extract

2 whole eggs

Method

Dry Ingredients

Almond Flour, Shredded Coconut, Whey Protein Powder, Poppy Seeds

Wet Ingredients

Butter, Vanilla Extract, Almond Extract, Eggs

1. Preheat oven to 325 degrees. Prepare baking sheet with parchmant paper.

2. Mix together dry ingredients. Soften Butter in small bowl until almost melted, let cool.

3. Mix in Egg and remaining wet ingredients.

4. Add wet ingredients to dry and mix thoroughly.

5. Drop large spoonfuls of dough onto baking sheet and flatten with fork.

6. Cook for 10-20 minutes, until firm on the outside, but still soft inside. Let cool on baking sheet for a few minutes before moving to cooling rack.

7. When completely cool, freeze some amount of cookies that you're not going to eat right away, for freshness.

Source: Robin F. 

Ingredients

1 whole Sweet Potatoes, medium, cut julienne or wedge

2 tablespoons Olive Oil, Extra Virgin

1 dash Salt

1/8 teaspoon Garlic granules (optional)

1/8 teaspoon Rosemary

Method

Grind herbs and salt in mortar and pestle, mix with oil. Toss Sweet Potato pieces with Oil, then put in glass baking dish (9x9 or 9" pie pan work well). Bake at 300 degrees for 20 - 30 minutes until golden brown, stirring several times while cooking. They won't be crispy, but will be roasted.  Burgerville eat your heart out!

Servings: 2

Source: Robin F.

Everyone has too much zucchini in the mid to late summer, so here's a recipe that uses a bunch of zucchini!

Ingredients

2 1/2 cups Zucchini, grated, compressed to remove water

2 whole eggs

1 teaspoon salt

1/2 teaspoon garlic granules

1/4 cups fresh parsley, minced

8 slices sharp cheddar cheese

2 tablespoons olive oil, for frying

Method

1. Grate zucchini and squeeze to remove excess water.

2. Combine zucchini, eggs, salt, garlic granules, and fresh minced parsley

3. Form into patties

4. Pan fry in olive oil over medium heat until golden brown

5. Put cheese slices onto hot zucchini cakes, enjoy!

Servings: 4

Source: Robin F.

Also Great for an Afternoon Snack

This recipe will make about 3 cups of food: 2 1/2 cups of veggies and 2/3 cup of protein, and is very adaptable

Veggies (you can really do any veg you like raw):
3/4 c purple cabbage, thinly sliced
3/4 c carrots, sliced
1/2 c Red Bell Pepper (half a med sized one), chopped
1/2 c clover or alfalfa sprouts

Protein:
1 whole egg, medium boiled so the yolk is squishy, chopped
1/4 c chicken (or pork or beef or fish), chopped and sautéed in butter or olive oil without seasoning
1/8 c walnuts or sprinkling of sesame seeds (optional)

1/4 c Anne's Goddess Dressing or your favorite healthy dressing

Package veggie, protein, and dressing separately for freshness.

Source: Robin F.