This sweet and tangy salad is a perfect side dish all year around. It is super easy to make and the flavors get even more delicious as it marinates. Allowing it to marinate at least 10 minutes is key. If possible, allow it to marinate over night as I think it is even better the 2nd day.
Makes: 4 Servings
Time: 20 minutes to overnight
2 Cloves Garlic
1 Red Onion
2 Tablespoons Rice Vinegar
2 Tablespoons Sugar
1 2-inch Piece Ginger
1 Tablespoon Sesame Oil
1 Small Bunch of Thai Basil (optional)
1.Prepare the ingredients:
Wash and dry the fresh produce. Peel and mince the garlic and ginger. Trim off and discard the ends of the cucumbers. Cut the cucumbers lengthwise and then again so that the cucumbers are spears. Then cut into 1/2-inch-thick pieces. Peel, halve and thinly slice the onion; place in a small bowl with the vinegar and set aside.
2. Assemble & marinate the cucumber salad:
In a large bowl, combine the cucumbers, sesame oil, sugar, garlic and ginger, and as much of the onion-vinegar mixture as you’d like. Stir to thoroughly combine; season with salt and pepper to taste. Set aside and let marinate, stirring occasionally, for at least 10 minutes.
3. Finish & serve your dish:
Transfer the marinated cucumber salad to a serving dish; season with salt and pepper to taste. Pick the Thai basil leaves off the stems; discard the stems and roughly chop the leaves and add to the salad just before serving. Enjoy!
1/2 lb. green beans
2 cloves garlic, minced
1 Tablespoon Extra Virgin Olive Oil
freshly ground salt and pepper to taste
Pre-heat oven to 375 degrees.
Wash green beans, snap off the ends and place on a foil-lined pan.
Add olive oil, garlic and salt and pepper to the beans, toss gently and spread out on the pan.
Place in oven and roast for 20-25 minutes until crisp and tender.
My daughter and I started a SP cleanse once together that required us to refrain from grains, dairy, nuts, meat or fish during the purification process. We were getting bored with simply raw or steamed vegetables and fruit along with our SP Shakes.
Here is a yummy side dish we stumbled upon via Blue Apron, that is both full of flavor and guilt-free too.
Prep Time: 5 minutes
Cook Time: 10 minutes
6 ounces of cherry tomatoes
6 ounces of summer beans
2 cloves garlic
1 tablespoon of olive oil
sea salt and pepper
1. Prepare the ingredients:
Wash and dry the fresh produce. Snap off and discard the bean stems; cut into 2-inch pieces. Half the tomatoes. Peel and mince the garlic.
2. Cook the vegetables:
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the beans; season lightly with sea salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add ½ cup of water and cook, stirring occasionally, 6 to 8 minutes, or until the water has cooked off.
Add the tomatoes and garlic; add a little bit more of sea salt and pepper if needed. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to a bowl. Enjoy!
1-2 tsp minced fresh parsley (or 1/2 tsp if dried)
2 cloves of garlic (or 1/2 tsp garlic powder)
1/4 tsp fresh ground black pepper
1/3 cup vegetable or chicken stock
1-2 tbsp minced fresh parsley (optional)
Cut the cauliflower into florets, and then use a food processor to pulse the florets into rice-like grains.* Set riced cauliflower aside.
Meanwhile, in a large skillet over medium heat, add the ghee, olive oil and onion. Sauté onion until it begins to soften. Then, add the salt, dried parsley, garlic powder and pepper. Stir well to combine the seasonings with the onion. Continue to cook onion another 1-2 minutes until soft and translucent.
Add the riced cauliflower to the seasoned onion and stir well to combine. Continue stirring and sautéing the cauli-rice until it begins to soften (about 5 minutes).
Add the chicken stock and cover the skillet. Allow the cauli-rice to steam for about 5 minutes until the stock is absorbed and the cauli-rice reaches desired texture.
Remove cover, add the minced fresh parsley (optional) and fluff cauli-rice to combine.
Serve alongside your favorite healthy meals.
Recipe Variation: By changing the herbs in this recipe, you can create customized cauli-rice to complement you main dish. For example, substitute minced fresh cilantro for the fresh parsley and add about 1/4 tsp cumin and 1/4 tsp chili powder to create a delicious Mexi-Style Cauli-Rice.
* Psst! You can process a head of cauliflower into rice up to 3-4 days in advance. Store the uncooked cauli-rice in an airtight container in the fridge until ready to cook. Cooked rice should also be stored in an airtight container in the fridge and generally tastes great for up to 2-3 days. My favorite store, Trader Joe’s offers a real time saving option – cauliflower rice in a nice little bag in the refrigerator section. Saves time and clean up!
Note: recipe creds go to thenourishinghome.com where I first found this tasty and nutritious grain-free “rice” dish.
With Superbowl Sunday just around the corner, I know many of you are looking for HEALTHY appetizers to balance out all the junk food we tend to indulge in while watching the big game. Here is a repost of a popular one that is both simple, satisfying and guilt free! Enjoy!Tomato Basil Appetizer
1 dry pint (basket) of cherry tomatoes
1 carton of fresh mozzarella cheese (small balls or you can cut up larger ones)
10-20 fresh basil leaves (depending on size)
good quality extra virgin olive oil
good quality balsamic vinegar
salt and pepper to taste
Wash tomatoes and basil and allow to dry; Thread tooth picks with tomato, basil leaf and cheese; Arrange on a serving dish; Whisk together olive oil, balsamic vinegar, salt and pepper in a small bowl; Drizzle over tomato skewers. Add more salt and pepper if desired.
Salad Variation: eliminate the toothpicks and cut the basil leafs with scissors. Toss all ingredients together and serve in a pretty bowl for a yummy, fresh side salad.
2 boneless tilapia fish fillets
1/2- 1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
2 tablespoons EVOO
3-4 large sprigs fresh thyme
4-6 large green olives with pits
1 large egg
1 lb. thin-sliced boneless chicken breast (or chicken tenders)
1 egg, beaten
shredded parmesan cheese (enough to coat the chicken)
1-2 tomatoes, medium diced
½ brown onion, sliced
Italian seasoning (2-3 shakes)
2 cloves of garlic, minced
salt and pepper to taste
fresh basil, chopped
2 Tablespoons olive oil