LaMadeleines (Modified Low-Fat) Tomato Basil Soup
4 c. canned tomatoes (crushed)
4 c. tomato juice
12-14 fresh basil leaves, washed
½ c. Silken Light tofu (in place of 1 c. heavy cream)
2 T. butter (in place of 1 stick butter)
Sea salt and cracked black pepper to taste
Combine tomatoes and juice in saucepan. Simmer 30 minutes. Blend tofu in food processor until smooth.
Transfer to small prep bowl. In same food processor, puree tomato mixture in small batches adding basil leaves and tofu.
Return to sauce pan over low heat. Stir in butter. Add salt and pepper to taste.
Carob Chip Cookies
2/3 c honey
2 eggs
2 ½ c spelt flour
1 tsp baking powder
1 c carob chips
Mix together honey and eggs, add flour and baking powder. Stir in carob chips.
Drop by teaspoonful on baking sheet that has been lightly oiled. Bake for 8-10 minutes at 350 degrees F.
Parmesan Crusted Tilapia
8 oz Tilapia filet
1 egg, beaten with 1 T water
3 T whole grain breadcrumbs
½ tsp dried parsley
¼ c freshly grated Parmesan cheese
Salt & cracked pepper to taste
Rinse Tilapia and pat with paper towels. Dip Tilapia in egg and evenly distribute breadcrumb coating that has been mixed with parsley.
Spray skillet with olive oil. Saute over medium heat approximately 5 minutes on one side. Turn filets.
Top each filet with Parmesan cheese. Turn heat to low, put lid on for another 3-4 minutes so that Parmesan is slightly melted.
Serve with lemon wedges.
Shake Your Cravings
1-2 scoops chocolate PaleoMeal*
½ tsp Tyrosine powder*
1 tsp Glutamine powder*
4-8 oz. water
Ice as desired
*Products from Nutritional Direction