Who’s HUNGRY…???? (more recipes)
green bean hearts of palm salad
1/4 cup white-wine vinegar
1/4 cup vegetable oil
3 tablespoons sugar or sugar substitute
2 teaspoons chopped fresh dill leaves
Coarse salt and freshly ground black pepper
3 medium cucumbers, peeled, seeded, and sliced crosswise
1 small onion, thinly sliced
1 1/2 pounds asparagus, trimmed, and cut into 1/2-inch pieces
1/2 pound green beans, trimmed, and cut into 1/2-inch pieces
1 (7 or 8 ounce) can hearts of palm , rinsed, drained, and cut into 1/2-inch pieces
2 medium vine-ripened tomatoes, seeded and cut into 1/2-inch pieces
1/2 small head iceberg lettuce, thinly sliced
Directions
In a large bowl, whisk together vinegar, oil, sugar, and dill. Add cucumbers and onion, season with salt and pepper, and toss until well combined; set aside.
Fill a large pot with water and bring to a boil. Add salt and return water to a boil. Prepare an ice-water bath; set aside. Place asparagus in boiling water; cook until just tender, 2 minutes. Using a slotted spoon, transfer asparagus to ice-water bath for 1 minute, remove and pat dry; transfer to cucumber mixture. Add beans to the boiling water, and cook until just tender, 3 minutes. Using a slotted spoon, transfer beans to the ice-water bath for 1 minute, remove and pat dry. Transfer beans to cucumber mixture along with hearts of palm, tomatoes, and lettuce. Season with salt and pepper; toss until well combined.
sweet potato pancakes
4 egg whites
1 scoop protein powder (flavor of your choice)
splenda, cinnamon to taste
1 banana
3 tbsp peanut butter
MIX all ingredients, spray pan with pam and allow to heat. Once heated, pour a large spoonful of the batter into the pan and cook on both sides until cooked throughout.
Continue until batter is gone!
delicious and great early morning, post workout meal! 
Chicken and Artichoke Hearts
2 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken beast, cut into 2-inch chunks
Coarse salt and ground pepper to taste
4 cloves garlic, minced
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
1/4 teaspoon crushed red pepper
1/4 cup red-wine vinegar
1 red bell pepper, ribs and seeds removed, cut into 1/2-inch strips
1 package (10 ounces) frozen artichoke hearts, thawed and halved
4 ounces feta cheese, crumbled - Optional*
Directions
-Heat oil in a large skillet over high heat. Season chicken with salt and pepper; add to skillet, and brown on all sides, about 10 minutes.
-Reduce heat to medium; add garlic, oregano, and crushed red pepper to skillet. Cook, stirring constantly, until fragrant, 1 to 2 minutes. Add vinegar; cook, scraping up browned bits from bottom of skillet with a wooden spoon, until liquid has evaporated, 1 to 2 minutes.
-Add 2 cups water to skillet, and simmer over medium heat 10 minutes. Add bell pepper and artichoke hearts; simmer until chicken is tender and liquid has thickened, 5 to 10 minutes. Remove from heat. Stir in feta cheese, if you are using,
and season with salt and pepper as desired, and serve.
October 28, 2008 at 2:07 pm
Great recipes!! Thanks
October 28, 2008 at 2:36 pm
sweet potato pancakes sounds good. more like a dessert food, but I might try it for breakfast. maybe tomorrow.
October 30, 2008 at 12:16 am
You really enjoy cooking !
Your table must looking everyday verry delicius !
October 30, 2008 at 1:03 am
great recipes! I do the cooking in the house so once I rotate back to the US I will certainly cook some of these meals. Thanks!
November 8, 2008 at 1:23 pm
I tried the sweet potato pancakes recipe today… OMG, it is so yummy! I only added half a banana and one TBS of PB. I added in pumpkin pie spices instead of splenda and cinnamon, and it is so damn good! Thanks for sharing!