Hungarian Mushroom Barley Soup

Barley is a tasty and healthy grain. You can find it in the grains section of any grocery store.
1 tablespoon (15 ml) butter
½ large yellow onion, finely chopped
1 small carrot, finely chopped
1 small celery stalk, finely chopped
15 medium white mushrooms, chopped
5 cups vegetable broth
1 cup (250 ml) barley (rinsed)
Salt and pepper to taste


Melt the butter in a large pot over medium heat. Add the onion, carrot, and celery and sauté until the onion becomes translucent. Add the mushrooms and cook until they begin to soften. Add the broth and barley to the sautéed vegetables. Bring to a boil, reduce heat, and simmer for 50 to 60 minutes, or until the barley is fully hydrated. Season the dish with salt and pepper.

Cold Cucumber Soup

This cold soup makes a good complement to spicy dishes. It is a great soup for the summer as it is easy to digest and cools the body down.
4 medium cucumbers
2 cups (500 ml) nonfat plain yogurt
2 tablespoons (30 ml) fresh dill
½ teaspoon (3 ml) salt
1 teaspoon lemon juice

Slice the cucumbers lengthwise. Scoop out and discard the seeds, then slice into rounds. Process all the ingredients in a blender until smooth. Refrigerate for 30 minutes. Serve cold.

Bean Tomato Soup

This could be the world's easiest soup to make and it tastes good. It doesn't matter what size cans of tomatoes, beans, and broth you use as long as all three cans are the same size.
1 can whole stewed tomatoes, drained and cut into small pieces
1 can kidney beans, drained
1 can vegetable broth
½ clove garlic, finely chopped
A dash of pepper

Combine the contents of the three cans in a saucepan. Bring the mixture to a boil, and then add the garlic and pepper. Reduce heat and simmer for 10 minutes. Pour half the mixture into a blender and process until smooth. Return the mixture to the pot, mix well, and serve.

Apple Oatmeal

You can also try making variations of this recipe by substituting other fruits such as peaches, blueberries, or bananas, for the apple, just don't cook the softer fruits for as long.

½ cup (250 ml) oats
½ cup (250 ml) milk
½ cup (250 ml) water
2 tablespoons (30 ml) raisins
½ tablespoon (15 ml) brown sugar
½ apple, chopped
A pinch of salt
Cinnamon for sprinkling

Mix together the oats, milk, water, raisins, brown sugar, apple, and salt in a saucepan. Bring to a boil, then cover, reduce heat, and let simmer for 10 minutes, stirring frequently. When the mixture is thick and mushy, remove from heat. Sprinkle with cinnamon and serve.

Cold Fruit Cereal

This is one of the best recipes you'll find for a quick breakfast.
¼ cup (60 ml) uncooked oats
½ cup (125 ml) skim milk
¼ cup (60 ml) plain nonfat yogurt
½ cup (125 ml) orange juice
1½ tablespoons (23 ml) honey
1 apple, chopped
¼ cup (60 ml) mixed fruit, chopped (optional)

In a medium bowl, combine the oats, milk, and yogurt. Let stand for five minutes to allow the oats to soften. Stir in the orange juice, honey, apples, and mixed fruit. Mix well. Serve cold.

Orange French Toast

Serve each person two slices with orange-strawberry syrup poured over the top. If it's just you at the table, halve the recipe or save the leftovers for later.






1½ cups (375 ml) orange juice
2 eggs
¼ cup (60 ml) skim milk
¼ teaspoon (1 ml) cinnamon
½ teaspoon (3 ml) sugar
¼ cup (60 ml) strawberry jam
2 teaspoons (10 ml) butter
8 slices whole-wheat bread

In a bowl, combine ½ cup of the orange juice and the eggs, milk, cinnamon, and sugar. Set aside. In a small saucepan, combine the remaining 1 cup of orange juice and the strawberry jam. Heat to a simmer, stirring until most of the jam is liquefied. Keep simmering over low heat. In a large pan over medium heat, melt about ¼ of the butter. Dip bread (one piece at a time) in the egg mixture. Turn to coat both sides. Cook each piece of bread in the skillet, flipping, until both sides are golden brown.

Lemon Garlic Salad

A very refreshing treat on a hot summer day, this salad is wonderful served for lunch or as an appetizer. It can be increased easily for any size gathering. Do not toss until ready to serve so the lettuce doesn’t wilt and become overpowered by the lemon and garlic.



21⁄2 cups red or green leaf lettuce
3 grape tomatoes
Dash ground black pepper
1⁄2 teaspoon minced garlic
1 tablespoon lemon juice
1⁄2 teaspoon olive oil
1 slice Italian or Garlic bread

Toss all the ingredients in a large bowl until the lettuce is lightly coated. Serve with 1 slice warm Italian or Garlic bread and enjoy this nutritious salad.