Tomato Basil Cucumber Salad with Balsamic Vinaigrette

This salad is rich in lycopene, a powerful carotenoid that has proven its importance in prostate cancer prevention and survival. Serve it with fresh bread or as a starter with light pasta dishes.

Tomato Basil Cucumber Salad with Balsamic Vinaigrette Directions Makes 6 servings 4 tomatoes, quartered and sliced 1/2 large cucumber, peeled, quartered, and sliced 1/2 cup fresh basil leaves 3 to 4 tablespoons balsamic vinegar 1/4 teaspoon ground black pepper Arrange the tomatoes and cucumber in a shallow bowl. Scatter the basil leaves on top, add the balsamic vinegar, and sprinkle with the vinegar and pepper. Tomato, Cucumber, and Basil Salad is best served at room temperature shortly after it has been made. Nutrition Information Per serving (1/6 recipe): 20 calories 0.2 g fat 0 g saturated fat 10.4% calories from fat 0 mg cholesterol 4.3 g carbohydrate 1.3 g fiber 2.5 g sugar 1 g protein 5 mg sodium 11.8 mg vitamin C 487 mcg beta-carotene 0.5 mg vitamin E 17 mg calcium 2110.9 mcg lycopene Recipe from The Cancer Survivor's Guide

Karmic Raw Apple Pie

I made this pie yesterday and it was a hit. Such a good alternative to regular apple pie.

Crust

2 c.
Almonds, Walnuts or Pecans

1 c.
Dates, pitted & chopped

splash
Coconut Water

1 tsp.
Cinnamon

Filling

5
Apples, Cored & Chopped with skins on into ¼ inch slices (I use a mix of
apples, make sure to include 1 or 2 granny smith to give a tartness to the
mixture)

1 cup
Golden Raisins, soaked in 1 C. water for 4-8 hours (save soaking
water)

1 cup
Raw Cashews, soaked 4 hours

2 TBL.
Agave Nectar or Maple Syrup or to taste

1 tsp.
Cinnamon

1 tsp.
Nutmeg

½ tsp.
Allspice

1 tsp.
Vanilla

dash
Cardamom

1 Tbl.
Lemon Juice

Place cut up apples in a bowl with water to prevent them from turning brown.

Meanwhile, combine crust ingredients into
the bowl of a food processor and process until combined into a sticky ball. If
too thick add a little OJ or coconut water. Press into glass pie
dish.

Place cashews in blender with 1/4 raisin soak water, vanilla, spices and agave.
 Blend until creamy. If too thick, add more raisin water. Pour into
a bowl. Add raisins and stir by hand. Drain apples and pour cashew mixture over
the apples and stir to mix. Once evenly coated, pour into pie crust and chill
for 2 hours or until firm.

Garnish with fresh berries, cinnamon,
grated coconut or sliced almonds!

from Karmachow.com

Black and White Bean Chili

This is from the P90X nutrition plan

1 t canola oil
1 c onion, diced
2 c fat-free chicken broth, low sodium
6 oz canned tomato paste
4 oz green chilies, chopped
1 t cumin
16 oz canned black beans, drained and rinsed
16 oz canned navy beans, drained and rinsed

Serves 6

1. In a large soup pot, heat the oil over medium-high heat. Add the onions and cook for 5 minutes.
2. Add the broth, tomato paste, chilies, cumin, and beans. Bring to a boil.
3. Reduce heat to low and simmer for 10 to 15 minutes, stirring occasionally.

202 calories
2 g Total Fat
15 g Protein
35 g Carbs
964 mg Sodium

Grilled Veggie Focaccia

This is from the P90X nutrition plan. Top these veggies on the focaccia bread that I posted about earlier...yum!

1 large portobello mushroom, sliced thin
1 large zucchini, sliced thin
1 large yellow squash, slicked thin
1-1/2 oz part-skim mozzarella cheese
2 slices Italian focaccia bread

Serves 1

1. Grill or broil vegetables for 3 to 5 minutes using olive oil spray.
2. Place mozzarella cheese on one slice of bread, and toast until cheese is melted.
3. Place vegetables on same side as cheese and top with second slice of bread.

284 Calories
9 g Total Fat
19 g Protein
33 g Carbs
23 mg Cholesterol
467 mg Sodium

Stuffed Baked Potato

This is from the P90X nutrition plan. I made this and obviously quadrupled the recipe. My husband had it for leftovers for lunch days after. He loved it and it's so filling.

1 medium baking potato
10 oz frozen chopped spinach
1/2 c broccoli, chopped
1 T green onions, finely chopped
1-1/2 oz low-fat cheddar cheese
dash salt
dash pepper
dash garlic powder

1. Bake the potato at 425 degrees for 45 to 60 minutes, or microwave for about 8 minutes and then let stand for 3 to 5 minutes.
2. When the potato is done, scoop its insides into a small bowl, reserving skin.
3. Add the spinach, broccoli, green onions, cheese, and seasonings. Mash.
4. Fill the potato skin with the mixture and bake in the oven 10 minutes longer to blend the flavors.

291 Calories
4 g Total Fat
23 g Protein
46 g Carbs
9 mg Cholesterol
505 mg Sodium

Pasta Salad

This is from the P90X nutrition plan. I made this a few times for family gatherings and it's a big hit! Delicious

2 oz pasta
1 c broccoli florets, steamed
2 whole green onions, sliced
1 T olive oil
1 c cherry tomatoes, halved
1/2 t fresh basil
1/4 t garlic powder
1 oz fat-free Parmesan cheese, grated

1. Cook the pasta according to the directions on the package. Drain.
2. While pasta cooks, steam the broccoli and chop the green onions.
3. Combine the cooked pasta, broccoli, green onions, olive oil, tomatoes, basil, and garlic powder. Mix well.
4. Sprinkle with cheese and toss again. Chill before serving.

453 Calories
15 g Total Fat
20 g Protein
63 g Carbs
23 mg Cholesterol
242 mg Sodium

Spicy Chinese Noodles

This is from the P90X nutrition guide. You wouldn't think to add peanut butter to noodles, but this is so delicious! When I was doing P90X I'd make this all the time.

2 oz pasta
2 T chunky peanut butter
1-1/2 T low-sodium soy sauce
1-1/2 T rice vinegar
1 t honey
dash cayenne pepper
1 T green onions, finely chopped

1. Cook pasta according to the directions on the package. Drain.
2. While the pasta is cooking, combine in a small saucepan the peanut butter, soy sauce, vinegar, honey, and cayenne.
3. Mix together the pasta and the peanut butter sauce. If the pasta is too dry, add a little fat-free chicken broth to thin the sauce. Garnish with green onions.

429 Calories
17 g Total fat
16 g protein
56 g Carbs
1056 mg Sodium