My version of Ingrid Hoffmann’s Lettuce Cups

• 1 can artichoke hearts cubed
• 1 can heart of palm, cubed
• 3 Tbl. white vinegar
• 2 avacados cut into large chunks
• 1/2 cucumber cubed
• 1/2 red onion chopped
• 1/2 bunch cilantro
• 1 container butter lettuce
• salt & pepper to taste

Chop up the onion, cucumber, avacados, heart of palm, artichokes, and the cilantro then mix with vinegar and salt and pepper.

 Tear off individual pieces of butter lettuce leaves and fill with mixture and serve like tacos.

This is a great alternative to having a salad at dinner time and the kids will enjoy it more when they can fix it themselves.

My kids don’t have a choice as far as them not wanting to eat their vegetables or not, so by letting them be involved either with preparing the food or serving themselves they still feel

like they do have some options when it’s time to eat our meals. I can’t afford not to make them eat what’s good for them, it’s my job and I want them to live long and in good health.

I hope you try this recipe out and let me know if you enjoyed it as much as we did.

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This is a great breakfast packed with nutrients!

1 cup low fat plain Greek Style Yogurt

1/2 handful Organic Blueberries

2-3 Organic Strawberries sliced

1-2 Tbl sliced almonds

Mix all together and start your day the healthy way.

You can get all these organic ingredients from Trader Joes or your local health food store.

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I have a recipe from a friend it’s really good for a snack (once in a while) or for the holidays. I said this is good once in a while because of the cheese and mayonaise, but if you try to use more natural and preservative free food you can live longer and healthier. Again all of this is to avoid seeing the doctor and living in a world with no health insurance you always have to be conscious of your decisions and the effects they have.

Artichoke Dip

1 can artichoke hearts
1 cup grated parmesean cheese
1 cup real mayonaise from Trader Joes

Mix the cheese and mayonaise together then add the can of artichokes (drained) put in a casserol dish and bake at 350 degrees for 10-15 minutes unitl it bubbles and is lightly browned.

Use for dip with french bread or breadsticks.

Enjoy!

p.s. Let me know how it turns out for you.

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