Delicious & Healthy Recipes

As you get to know me, you will soon realize that I am a food junkie! I love food – GOOD food! I love finding interesting ways to cook, trying new recipes, digging up an old recipe that grandma used to make, combining ingredients that don’t normally go together….you name it, I’ll try it!

I would love for you to develop a passion for food like I do. Food is involved in so much of what we do, that it is so much fun to make it interesting! I love providing awesome food to my friends and family! It gives me great pleasure to create a dish that everyone likes. The best part is knowing that you too can learn to cook and even enjoy it. In this section of the website, I would like to share some of my tried and true favorite recipes, as we as some new ones that I have tried. If you have something you made that you want to share with others, send me an email!

Marion’s Italian Caprese Salad

r_caprese_salad

This is an absolutely fabulous dish that I perfected when traveling to Italy. The key to making Caprese salad is to use fresh, organic ingredients. Italian olive oil directly from Italy has a much more flavorful, pungent taste that really brings out the flavors of all the ingredients in this recipe. Fresh basil is an absolute must! Your tomatoes must be ripe and you must spend a few extra dollars to get the Italian fresh buffalo mozzarella. There is no comparison to the taste! Once you’ve made this yourself with fresh ingredients, you’ll have a hard time ordering it out in a restaurant! Serve this as a salad or an appetizer – it’s a guaranteed crowd-pleaser!

Can I tweak this for my type?
This recipe is really great for all five Hauser Diets. Giraffes should reduce the cheese and go easy on the olive oil drizzle, where Lions can drizzle away to their hearts’ content!

Ingredients:

  • Arugula, fresh, washed
  • 2 large ripe beef steak tomatoes
  • 1 large ball of Italian fresh buffalo mozzarella cheese in water
  • 2-4 Tbsp fresh basil, chopped
  • 2-4 Tbsp fresh Pecorino Romano cheese, grated finely
  • Fresh Italian Extra Virgin olive oil
  • Kosher salt

What to do:

  1. Lay arugula over a platter/plate.
  2. Slice tomatoes in circles, about 1/8 to ¼ inch thick and arrange on a platter/plate on top of arugula.
  3. Sprinkle with Kosher salt.
  4. Slice fresh mozzarella cheese 1/8 to ¼ inch thick and arrange on top of tomatoes.
  5. Sprinkle with fresh chopped basil and shredded cheese.
  6. Drizzle with Italian EV olive oil over all. Sprinkle with additional salt to taste.
  7. Serve immediately.

Rebollita (Tuscan Vegetable and Bread Soup)

recipe_rebollita

Rebollita means “reboiled,” and was primarily a soup made by the peasants of Tuscany. It focuses on using fresh vegetables from the garden, as well as day-old bread, which was a way to make the food budget go a little further back in the day. This is an authentic Italian dish that you’ll see in Tuscany in many of the restaurants today. It is a very simple, but delicious recipe. Try any of your favorite vegetables!

Ingredients:

  • 1/2 cup extra-virgin olive oil
  • 3 to 4 cloves garlic, chopped
  • 1 leek
  • 1 onion, chopped
  • 2 carrots, diced small
  • 2 zucchini, diced small 2 quarts chicken broth
  • 1 head black leaf kale, sliced and chopped
  • 2 celery stalks, sliced finely
  • 1/2 cup parsley or arugula leaves, chopped
  • 1 small bunch of basil, leaves torn
  • 2 cups fresh cherry or Roma tomatoes, chopped
  • 1/2 tsp oregano
  • freshly ground, black pepper
  • 1 tsp sea salt
  • 1 – 10 ounce can cannellini (white beans)
  • 1/2 pound stale Italian bread
  • freshly grated parmesano-reggianno or pecorino cheese

What to do:

  1. Heat 1/4 cup olive oil. Sauté garlic until just beginning to brown. Add onions and sauté a few minutes more.
  2. Add hardest vegetables and sauté first for about 3 minutes.
  3. Add a cup of chicken broth and bring to a simmer. Add the kale, other vegetables (except the beans), and basil.
  4. Cook for 20 minutes, covered. Add the beans, the rest of the broth.
  5. Add tomatoes, oregano, and season to taste with salt and pepper.
  6. Cook for 90 minutes. Soup will not be thick yet.
  7. Soup can be refrigerated and served the next day or reheated and served the same day.
  8. To serve: Tear bread into the soup. Heat while stirring until the bread breaks apart and thickens the soup. Add more broth or water if needed.
  9. When the soup is done, turn off the heat and stir in 1/4 cup olive oil. Taste for salt.
  10. Serve with the freshly grated cheese and chopped fresh basil on top.

Oatmeal packed with nutrients for Lions/Otters

Remember, Lions and Otters need protein and fat to make high fiber, plain oatmeal an acceptable side dish!

Ingredients:

  • Nitrate-free Bacon, 4 slices, chopped
  • Oatmeal, 1 cup
  • Water, 2 cups
  • Butter, 2 Tbsp
  • Salt, 1 tsp
  • Cinnamon, 1 tsp
  • Vanilla extract, 1 Tbsp
  • Flax seeds, 2 Tbsp
  • Chopped nuts, ½ cup
  • Dollop of full fat Greek yogurt

What to do:

  1. Chop bacon into small pieces. Cook in saucepan over medium heat until done.
  2. Add oatmeal and water to cooked bacon in saucepan. Cover and cook, stirring occasionally until thick.
  3. Add butter, salt, cinnamon, vanilla extract, and flaxseeds. Continue to cook and stir frequently.
  4. Stir in ½ cup nuts (we like slivered almonds, walnuts, or pecans.)
  5. Serve with a spoonful of full-fat yogurt topped with chopped nuts. Serve with a side of meat such as organic breakfast sausage.
  6. Serves 4.

Apple Almond Oatmeal for Bears

Remember it’s all about balance…Bears mix protein, fat, and carbohydrates to make a delicious balanced bowl!

Ingredients:

  • Butter, 2 Tbsp
  • 1 apple, chopped
  • Oatmeal, 1 cup
  • Water, 2 cups
  • Salt, 1 tsp
  • Cinnamon, 1 tsp
  • Vanilla extract, 1 Tbsp
  • Honey, 1 Tbsp
  • Slivered almonds, ¼ cup
  • Dried cranberries, ¼ cup
  • Dollop of 2% plain Greek yogurt

What to do:

  1. Melt butter in saucepan on top of stove. Saute chopped apple in butter until soft.
  2. Add oatmeal and water to cooked apples in saucepan. Cover and cook, stirring occasionally until thick.
  3. Add salt, cinnamon, vanilla extract, and honey. Continue to cook and stir frequently.
  4. Stir in almonds and dried cranberries.
  5. Top with plain 2% Greek yogurt and a dash of cinnamon and cranberries. Serve with a poached egg.
  6. Serves 4.

Cranberry Date Oatmeal for Monkeys/Giraffes

Remember, this end of the Hauser Diet spectrum needs fruits, veggies, and grains! Add some fruity flavors to make this a healthy delicious main breakfast meal for Monkeys and Giraffes.

Ingredients:

  • 1 Tbsp butter
  • 1 apple, chopped
  • Oatmeal, 1 cup
  • Water, 2 cups
  • Salt, 1 tsp
  • Cinnamon, 1 tsp
  • Vanilla extract, 1 Tbsp
  • Honey, 1 Tbsp
  • 100% pure maple syrup, 2 Tbsp
  • ½ cup dried cranberries
  • ½ cup chopped dates
  • Low fat vanilla soy milk

What to do:

  1. Melt 1 Tbsp butter in saucepan on top of stove. Saute chopped apple in butter until soft.
  2. Add 1 cup oatmeal and 2 cups water to cooked apples in saucepan. Cover and cook, stirring occasionally until thick.
  3. Add salt, cinnamon, vanilla extract, honey, and maple syrup. Continue to cook and stir frequently.
  4. Stir in dried cranberries and dates.
  5. Top with vanilla soy milk. Serve with a side of sliced tomatoes.
  6. Serves 4.

Bleu Burgers for Lions and Otters (and Bears occasionally)

Ingredients:

  • 1 lb organic ground sirloin
  • 2 natural Italian sausages, removed from casing
  • 2 large cloves garlic, chopped
  • 3 large shallots, chopped (or substitute 1/2 medium onion)
  • 1/4 cup chili sauce
  • 2 Tbsp ketchup
  • 2 dashes of soy sauce
  • 1/4 tsp Kosher salt
  • 1/3 to 1/4 of a cup of Bleu cheese crumbles

What to do:
Mix all of the above ingredients together in a large bowl, except for the bleu cheese. Divide meat mixture up into 6 balls. Take one ball of meat mixture, rip off about 1/3 of it and set aside. Form a square patty with the remaining 2/3 of the meat mixture, patting to about 1/2 inch thick. Place about 1 Tbsp bleu cheese in the center of the patty. Top with the remaining 1/3 of the meat mixture, closing the seams of the meat, so that the cheese does not escape. Repeat the same process for all of the beef patties. Grill over medium heat to desired doneness. Spread with ketchup and cook 2 minutes longer.

These burgers are so good, you won’t even need condiments, and definitely not a bun! Serve with your favorite vegetables and/or salad!

Bacon Gouda Burgers

Ingredients:

  • 1 pound organic ground sirloin
  • 4 slices bacon, chopped into 1/2 inch pieces and cooked
  • 1 large sweet onion, 1/2 chopped and 1/2 sliced into rings
  • 1/4 red bell pepper, chopped finely
  • 1/4 green bell pepper, chopped finely
  • 2 cloves garlic, chopped
  • 1 Tbsp Worchestershire sauce
  • 4 Tbsp raspberry jam/preserves, divided
  • Dash or two of hot sauce (We like chipotle)
  • 1/4 tsp kosher salt
  • Dash of pepper
  • 4 ounces gouda (or fontina) cheese
  • 1 Tbsp olive oil
  • 2 Tbsp of steak sauce

What to do:
Mix beef, bacon, chopped onion, chopped red and green peppers, garlic, Worchestershire sauce, 2 Tbsp raspberry preserves, and hot sauce together in a large mixing bowl. Salt and pepper to taste. Divide meat mixture up into 6 balls. Take one ball of meat mixture, rip off about 1/3 of it and set aside. Form a square patty with the remaining 2/3 of the meat mixture, patting to about ½ inch thick. Place about 1 Tbsp cheese in the center of the patty. Top with the remaining 1/3 of the meat mixture, closing the seams of the meat, so that the cheese does not escape. Repeat the same process for all of the beef patties. Grill over medium heat to desired doneness. While burgers are cooking, take a stainless steel sauce pan and heat 1 Tbsp oil in pan on the grill. Add sliced onions and sauté until carmelized. Add steak sauce and remaining 2 Tbsp raspberry preserves to onions and sauté together. Top burgers with sautéed onion mixture. Ooh, talk about delish!

Black Bean Burgers

Ingredients:

  • 1 15-ounce can black beans, drained
  • 1/2 medium onion, chopped
  • 1/3 cup walnuts, chopped
  • 2 cloves garlic, sliced
  • 2 Tbsp fresh cilantro, chopped
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • Dash of hot sauce
  • 3/4 cup bread crumbs
  • 1 egg
  • Salt and pepper
  • 4 ounces Chihuahua or cheddar cheese, shredded

What to do:
Place black beans, onions, walnuts, and garlic in a food processor. Pulse until just mashed together. (This can also be done by hand). Mix in cilantro and spices. Add egg and mix. Add bread crumbs 1/3 at a time to make desired consistency. Salt and pepper to taste. Divide black bean mixture into 4 balls. Take one ball of bean mixture, rip off about 1/3 of it and set aside. Form a square patty with the remaining 2/3 of the bean mixture, patting to about ½ inch thick. Place about 1 Tbsp cheese in the center of the patty. Top with the remaining 1/3 of the bean mixture, closing the seams, so that the cheese does not escape. Repeat the same process for all of the patties and refrigerate for 30 to 60 minutes prior to grilling. Grill about 4 minutes per side. If your patties seem to fall apart or fall through the grill grates, use a grill basket or a baking sheet on top of the grill.

Mixed Bean Salad with Sun-Dried Tomatoes

This is a delicious high fiber, nutrient-dense salad that is loaded with complex carbs, fiber, and protein. It is a great dish for Bears, Monkeys, and Giraffes to eat on a regular basis, but also makes a wonderful side dish for the Lion/Otter Diet Types as well. Thanks to my friend Marylou for this recipe!

Ingredients:

  • 1 8-ounce jar oil-packed sun-dried tomato halves, drained and chopped coarsely, reserving oil
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup fresh basil, chopped
  • 1 medium green bell pepper, finely diced
  • 1 15-ounce can organic red kidney beans, rinsed and drained
  • 1 15-ounce can organic white kidney beans, rinsed and drained
  • 1 15-ounce can organic black beans, rinsed and drained
  • 1 15.8-ounce can organic black-eyed peas, rinsed and drained
  • 1/2 red onion, thinly sliced
  • 1/3 cup red wine vinegar
  • 1/4 cup sugar (or less)
  • 1 tsp salt
  • 1/2 tsp dry mustard
  • 1/4 tsp freshly ground black pepper

What to do:
Place 1/4 cup reserved oil in a medium bowl. Return the remaining oil to sun-dried tomato jar; reserve for another use. In a large bowl combine chopped tomatoes, parsley, basil, pepper, all of the beans, and onion. Add vinegar and remaining ingredients to 1/4 cup reserved oil, stirring with a whisk. Drizzle over bean mixture. Toss gently to coat. Cover and chill. ** add more oil/vinegar if needed.