CRUNCHY WHITE BEAN FRITTERS

These little patties will make you want to twist and shout and let it all out.

There's a few ways to eat these easy little numbers : A) just patty them up and pop every, last one of them in your mouth like my husband did, or B) pile two or three on top of each other, top it with a perfect piece of salmon, chicken or petite filet and dress with some arugla or fresh parsley and a slice of lemon, you little FANCY PANTS, you.

The Components:

1 can of organic, great northern beans, drained (See "Oh Yea" tip at the bottom)

1/2 cup (or less) of freshly grated parm or romano cheese

1/2 white onion (minced)

3 tbsp either : cold pressed, organic extra virgin olive oil or coconut oil (See "Oh Yea" tip at the bottom)

2 tbps of fresh, squeezed lemon juice

1 cup of either: organic, unbleached flour or almond flower* (See "Oh Yea" tip at the bottom)

Nice handful of finely crushed Late July Sweet Potato Chips - optional

Dash of salt and pepper to taste

How to Make it Happen:

Sautee minced onion in about 1 tbps of oil of choice and place in medium bowl along with beans, parmesan cheese, and lemon juice. Dash a little salt and pepper. Mash together until it forms a chunky paste consistency. Place flour  of choice + sweet potato chip crumbles in shallow bowl or dish and mix together.

Next, spoon mixture and roll into golf ball sized balls. Once rolled, it's ok to smash them lightly with your hand (on top of the flour + sweet potato chip mixture) so they form cute, little patties and dredge them with the flour mixture. Not too much, though! Dust them off.

Heat oil of choice on MEDIUM and place patties in pan and sautee each side until golden brown. Use your judgement here. The middle will be cooked, I promise. Love.

Oh Yea's: 

• Canned items freak me out what with the BPA crap going around. So, look for the sign on the can that says, "NON-BPA LINING" lots of companies are headed in this direction (including some Libby's products,  Muir Glen, Eden Foods and more)!

• Buy the GREAT, PACKED IN ITALY here's why: Cute, little EVOO Cartoon.

• Whole Wheat flour is great but not for this recipe. It's a bit too thick, just trust me.

CHOPPED DETOX TACO SALAD EXPLOSION!

(Say that 5x really quickly!)

Toss out your Thousand Island dressing and Doritos, Baby, it's time for some REAL ingredients in this salad! There's a little sweet, there's a little tang and even though there's no meat--you won't miss a THANG!

This salad is full of color, flavors, and pure health. Yes--it's a crowd pleaser and yes--it takes a little elbow grease in the kitchen. But again what doesn't kill us makes us stronger. So get over it and go get on it because this is de-frickin'-licious.

The Components

3 cups romaine lettuce, chopped
1 cup purple cabbage, chopped
1 cup grape tomatoes, halved
1/2 cup raw broccoli florets, chopped
1/2 cup red bell pepper, chopped
1/2 cup red onion, finely chopped
1/2 cup carrots, finely chopped
1/2 cup red beets (canned is fine!), chopped
1/2 cup cilantro, chopped
1/2 ripe avocado
Handful of Late July Organic Sweet Potato Chips, crushed up

Dressing:
3 tbps extra virgin olive oil      1 tbps red wine vinegar 
3 tbps raw, liquid honey           1 tbps chia seeds
2 tbps whole grain mustard

How to Make it Happen:

In a large bowl, toss all of your veggies together but save the sweet potato chips for last so they stay crunchy.

For the dressing, just mix up all of the ingredients really well. For this, I use one of those hand-held latte frothers from Ikea. It just makes it mix up that much more. Also, you may want to add more or take away honey and mustard depending on your liking.

Toss the dressing on the veggies and mix, Baby, mix. C'mon, now Mix, Baby, Mix!

*Serves about 2-3

ARIBA! SNAP, SNAP! CHICKEN TORTILLA SOUP

The Components:

1-2 tbsp organic, unrefined coconut oil

2-3 chicken breasts, organic, range-free, cubed

2 boxes of chicken broth 

2 cups frozen peas

1 cup diced carrots

1 whole red or green bell pepper, diced

1 whole, medium red onion, diced

2 honkin' cloves of garlic, minced

1 can petite diced tomatoes, low sodium

1 bunch of fresh cilantro (you'll need most of it)

Handful of crushed thick, corn tortilla chips

Teensy Weensy bit of mexican cheese

2 tsp of each mixed in small bowl: sea salt, black pepper, (more or less of salt + pepper) chili powder, ground cumin, paprika*

How to Make It Happen:

In a pretty large stock pot, melt the coconut oil over MEDIUM HEAT. Don't go over medium, it destroys everything good 'n healthy in the coconut oil. Saute the onions, garlic, bell pepper, and carrots for about 3-4 minutes. Throw in the cubed chicken breast and seasonings, and cook for 3 minutes (they won't be cooked all the way, that's ok, it'll boil later, Tater). 

Next, dump in the tomatoes, chicken broth and stir. Let this come to a boil, throw in a handful of chopped cilantro and set the burner to simmer, cover and let it rock anywhere from an hour to two. The longer it simmers the better it is.

Once you're ready, take out your soup bows, put a pinch of cheese at the bottom and ladle the soup over the cheese. Then add in more fresh, chopped cilantro and crushed tortilla chips on top.

Oh Yeah's:

I like to use PINK HIMALAYAN SEA SALT. It's lighter, finer and the health factor somewhat surpasses regular table salt. As a matter of fact, if you want to cook like The Leggy Lemon, throw away the dang table salt and get yourself some of this pretty, pink salt and/or iodized sea salt. Your ticker will jump to the tune of Justin Timberlake. 

I buy as much ORGANIC as possible except for what's not on the dirty list. You can feel free to buy whatever convention you'd like but I have my reasons. Low-sodium and BPA-free lined cans are steps in the right direction, too.