Salmon with Honey, Yogurt, Lemon, & Dill

Protein: Salmon, Yogurt

Ingredients:
- 2lbs. salmon
- 1 tub plain nonfat yogurt (or full fat, whatever you like, but nonfat works fine--just make sure it's plain and not vanilla. Tried that. it's gross. )
- juice of 1 lemon
- 5 Tbs. dill.

1. Place 2 lbs salmon, boned and skinned in a baking dish
2. Pour on honey and slather those puppies up on both sides
3. In a separate bowl, mix yogurt, lemon, and dill
4. Spread the yogurt mixture over the salmon and get it good and yogurty on both sides (my rule is to cover the salmon with the yogurt such that I can't see pink anymore. If you need to, use more yogurt).
5. Put in the oven at 350 for 20 minutes or until cooked through.

An awesome Veg*n blog

Not really sure what Veg*n is, but this blog looks amazing. Going to be trying these recipes soon!

http://vegncookingandotherrandommusings.blogspot.com/

Hippie Quesadilla

Protein: Eggs, cheese, tofu, beans, grains
The "Hippie Quesadilla" was introduced to me by my hippie cousin Elisheva and includes a very hippie tortilla called Ezekiel Bread (sold in the refrigerated section of Whole Foods). It has a picture of a dove on it, lots of sayings from the bible, and looks like it is the soul source of income of a commune in New Mexico (I totally made that up).

In any case...

Ingredients:
-Ezekiel Bread tortilla (sold in Whole Foods. Any tortilla will work, but this is the best by far).
- Shredded Parmesan Cheese

Some combination of...
- Veggies: Could be leftover veggies or a salad wilting in your fridge, fresh veggies that cook quickly (e.g. spinach, bok choy, bell pepper, zucchini--again, slightly wilted works fine)
- Avocado (for a little extra fat)
- Slices of tofu
- Cooked beans
- 2 eggs or some egg whites

1. Put a little olive oil in a frying pan.
2. Lay on the tortilla so it can get slightly crispy on the bottom.
3. I then crack 2 eggs on top or pour on some egg whites (you may have to flip over the tortilla momentarily--then flip it back-- so the egg cooks before the tortilla burns).
4. Add the shredded cheese and veggies.
5. Fold the deal over and let everything melt together for a few delicious moments.
6. Serve. Yummy with salsa.

Warm Lentil Salad

This is a yummy little recipe that I am lifting directly from Vegetarian Times.

http://www.vegetariantimes.com/recipes/11481

• 3 Tbs. olive oil
• 2 leeks, white and light green parts thinly sliced (1 3/4 cups)
• 2 Tbs. sherry vinegar (I used balsamic)
  
• 2 tsp. whole-grain mustard
• 1 17.6-oz. pkg. cooked lentils, gently broken apart, or 2 cups cooked lentil
• 1 1/2 cups red grapes, halved
• 3/4 cup chopped roasted pistachios
• 3 Tbs. finely chopped mint
• 3 Tbs. finely chopped parsley
• 1/4 cup crumbled feta

1. Heat oil in skillet over medium heat. Add leeks, and cook 7 to 9 minutes, or until tender and translucent, stirring often. Remove from heat, and stir in sherry vinegar and mustard.

2. Combine lentils, leek mixture, grapes, pistachios, mint, and parsley in large bowl. Season with salt and pepper, if desired, and top with crumbled feta.