Salads/Sides

Bean and Corn Salsa

Ingredients

-1 can low-sodium black beans, rinsedDSC00675

-1 can no salt added corn, drained

-Juice of 1 lime

-2-3 tbsp extra virgin olive oil

-1/2 tsp chili powder

-1/2 tsp kosher salt

-1/4 tsp black pepper

-1/2 tsp cumin

-1 tsp garlic powder

-1/2 red onion, diced

-1/2 c red bell pepper, diced

-1/2 avocado, diced

-1/2 jalapeno, diced

-handful of chopped cilantro

Directions

  1. Mix it all together and EAT

Roasted Salad

Ingredients

    IMG_4108-1 bunch Brussels sprouts, shredded

    -1 sweet potato (I used Japanese), cubed

    -1/2 red onion, thinly sliced

  • 1/2 tsp cinnamon
  • -2-3 tbsp olive oil

    -1 tbsp honey

    -1 tsp garlic powder

    -1/2 tsp salt

Directions

  1. Preheat oven to 425.  Once you’ve peeled and cubed the potato, shredded the sprouts and sliced the onion, combine in a large bowl and tossed in remaining ingredients.
  2. Spread over rimmed baking sheet and roast for 20-25 mins.  

 

Spaghetti Squash

Ingredients

-1 spaghetti squashDSC08997.JPG

-2 to 3 tbsp extra virgin olive oil

-2 cloves garlic, chopped fine

-1/2 tsp sage

-2 green onions, chopped

-salt and pepper

-1/2 c gruyere, grated

Directions

  1. Preheat oven 350.  Cut squash in half longways, scoop out and discard seeds and sprinkle with 1 tbsp olive oil.  Sprinkle salt and pepper generously and place face down on line or greased pan.  Bake for 45 mins.
  2. Remove from oven and using a fork scoop squash into a bowl.  (Keep skin). Heat 1 tbsp oil in large pan and combine garlic and sage.  Cook until it begins to brown and add in squash.  Stir to combine, add in cheese, stir to combine and then divide back into skins. Drizzle the remaining olive oil over each and place back in the oven for 15 mins then top with parsley and green onion.

Cauliflower Frittatas

Ingredients

    -1 medium/large head of cauliflowerDSC08977.JPG

    -1/2-1 tsp paprika

    -1/2 tsp oregano

    -1 tsp salt

    -1/2 tsp garlic powder

    -1/2 tsp pepper

    -1/2 cup+ almond flour

  • Olive oil
  • -1/2 tsp baking powder

Directions

  1. Mince cauliflower florets in food processor and transfer to medium bowl.  Add in remaining ingredients (save oil for next step)
  2. Pour enough oil in large skillet to coat the bottom of the pan and turn on medium/high heat.
  3. Collect a small handful of the mixture and flatten into 1/2 inch thick patties. And cook a few mins each side until golden.

 

Fresh Guac

Ingredients

-2 ripe avocadosDSC08279

-3 cloves garlic, minced

-1/4 cup chopped cilantro

-2-3 tbsp red onion, diced

-1 fresh jalapeño, diced

-1/4 c red bell pepper, diced (optional)

-1 tsp chili powder

-1/2 tsp cumin

-1/2 tsp oregano

-Juice of 1 lime

-1 tsp salt

1/2 tsp pepper

Directions

  1. Using a fork or hand mixer beat avocado.  Make it as chunky or smooth as you like.
  2. Fold in remaining ingredients and stir to combine.

 

Fall Salad

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Kale Salad

Ingredients

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-1/2 bunch of curly kale

-2-3 tbsp olive oil

-dash of Chili powder, cumin, salt, cayenne, red pepper flakes and oregano

-Feta cheese or Parmesan

-1 roma tomato, diced

-1/2 avocado (optional)

-1/2 red onion, diced

Directions

  1. Chop the kale and toss in the olive oil and spice mixture – top with tomato, cheese and avocado

 

Chicken Salad

Ingredients

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-2 chicken breasts, sliced thin (to make 4 thin breasts)

-1/2 tsp rosemary

-1/2 tsp rubbed sage

-1/2 tsp thyme

-1/2 tsp salt

-1/4 tsp pepper

-1/2 tsp garlic powder

-1/2 tsp onion powder

-3 tbsp olive oil

-2 cups kale, chopped (curly or Dino)

-2 tbsp olive oil

-sprinkle of cumin, chili powder, red pepper flakes, garlic powder, salt and oregano

-1 roma tomato, diced

-1 green bell pepper, diced

-1/2 red onion, diced

-1/4 – 1/3 cup of feta cheese

Directions

  1. Heat 3 tbsp olive oil in cast iron skillet.  Mix rosemary, sage, thyme, salt/pepper, garlic powder and onion powder and coat the chicken.
  2. Cook chicken on medium high heat, flipped every few minutes until there’s a nicelittle char on each side.
  3. Toss the kale in the oil and seasonings, add in the tomato, bell pepper, onion and

cheese and top with the cut up chicken.

 

Veggie Salad

Ingredients

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-1 head of broccoli, steamed and cut into florets

-1/2 red onion, sliced thin

-1 cucumber, sliced thin

-1 larger or 2 small red bell peppers, sliced

-1larger or 2 small green bell peppers, sliced

-1 head cauliflower, steamed and cut into florets

Ingredients

-1 cup greek yogurt

-2 tbsp lemon juice

-1/4 cup honey

-2 tsp red wine vinegar (or apple cider)

-1 tbsp water

Directions

1          Toss all veggies together into a large bowl.

2          Whisk together dressing ingredients and pour over salad (or you can keep it separate if storing in the fridge)

 

Santa Fe Salad

Ingredients

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-4 thin sliced chicken breasts

-1tsp paprika

-1/2 tsp cumin

-1/2 tsp salt

-1/4 tsp pepper

-1/2 tsp garlic powder

-Juice of 1 lime

-3-4 tbsp olive oil

-1 cup black beans, rinsed

-1 cup whole kernel, no salt added corn

-1 red bell pepper, cut to preferred size

-1/3 cup reduced fat feta cheese

-2-3 cups romain lettuce, chopped

-1/2 red onion, diced

 

 

Ingredients

-1ripe avocado

-1/4 cup red wine vinegar

-1/4 cup honey

-3 tbsp lime juice

-1 clove garlic

-1/4 cup water

-salt/pepper to taste

-(you can spice up with 1 jalapeño)

Directions

1          Whisk together paprika, cumin, salt pepper, garlic powder, lime juice, olive oil and place chicken in (the longer the better).

2          Toss the beans, corn, onion and bell pepper into lettuce and set aside.

3          Blend together in a food processor all ingredients of dressing and pour into a container you can use in the fridge to save for multiple uses.

4          Heat 1tbsp olive oil in large skillet, place chicken and marinade in and cook thoroughly.  I like to allow for a little char on both sides.  Place chicken over salad, top with feta cheese and drizzle with about 1 tbsp of dressing!

Pasta Salad

Ingredients

Screen Shot 2017-06-23 at 1.37.50 PM.png

-2 cups Farfalle Pasta

-1/2 English cucumber, sliced and halved

-1/3 cup Feta cheese

-1-2 roma tomatoes, diced

-1 green bell pepper, diced

-1 whole medium red onion, or 1/2 large, sliced thin

Ingredients

-Lemon Vinaigrette Dressing

-1/4 cup extra virgin olive oil

-3 tbsp red wine vinegar

-1 tbsp lemon juice

-2 tsp oregano

-1 tsp honey

-2 cloves garlic, minced

-1/4 tsp black pepper

Directions

1          Cook pasta according to instructions, drain and place in bowl.  Toss in the other veggies and cheese.  Pour dressing  over or keep separate for refrigerating.

**I topped this with the paprika lime chicken from previous post.**

Sweet Potato Casserole

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Yeast Rolls

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