Try this easy creamy avocado dressing. It will soon become one of your go to favorites!
Ingredients
1 avocado
80 ml or 1/2 cup water (more to adjust the consistency)
2 tablespoons extra virgin olive oil
1 tablespoon lime juice
1 teaspoon chili powder
1/4 teaspoon cumin
Salt and freshly ground black pepper to taste
Process
Pit the avocado and place in a blender. Add the rest of the ingredients and blend until smooth.
Pour over your favorite salad. (I like, shredded romaine lettuce, grated carrots, diced tomatoes, diced red onions, street corn (frozen from Trader Joe’s), chopped cilantro and some pepita seeds (also called pumpkin seeds).
What could be better than an easy and savory soup that’s chock full of vitamins and nutrients? It’s low in fat and high in fiber and protein too. Sometimes I modify this recipe and toss in a handful of cherry tomatoes while cutting in half the amount of crushed tomatoes. I make up a large batch and store it in the fridge for a quick but satisfying meal during the week. It also freezes well.
Ingredients
¼ cup olive oil
1 onion, chopped in 1/2 inch dice
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 bay leaf
1 teaspoon dried oregano
1 teaspoon dried basil (or 1 T fresh)
2 cups dry lentils (I like red)
8 cups water
1 (14.5 ounce) can crushed tomatoes
½ cup spinach, rinsed and thinly sliced
2 tablespoons apple cider vinegar
salt to taste (maybe 1/4 tsp or so)
ground black pepper to taste
Directions
Step 1. Heat oil in a large soup pot over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender, 3 to 5 minutes. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
Step 2. Stir in lentils*, and add water and tomatoes. Bring to a boil. Reduce heat and let simmer until lentils are tender, at least one hour.
Step 3. When ready to serve, stir in spinach and cook until it wilts. Stir in vinegar and season with salt and pepper; taste and adjust as needed.
* Don’t forget to rinse the lentils well before placing in the pot as this removes some of the indigestible sugars that can cause you to feel bloated and gassy and also removes any dirt or debris.
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
Ingredients
2 Cloves Garlic
2 Cucumbers
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)
Instructions
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. Preheat the oven to 450 degrees.
2. Wash and prepare the fresh ingredients:
– Cut the sweet potatoes in 3rds and then cut each “wheel” in 8ths to make wedges
– Peel and finely chop the garlic cloves.
– Chop the fresh thyme.
3. Prepare the Fries:
– Place all the ingredients in a bowl and toss to coat the potatoes.
– Place the potato wedges on a Teflon coated jelly roll pan (or lightly greased cookie sheet) and spread in one layer on the pan.
4.Cook the Fries:
Cook for 20 -25 minutes on until nicely browned turning once with a spatula after about 10 minutes. Serve hot or at room temperature. Enjoy!
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.
Summer Vegetables
Prep Time: 5 minutes
Cook Time: 10 minutes
Serves: 2
Ingredients
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!
Bruschetta is and italian antipasto that boasts a mixture of chopped tomatoes, balsamic, basil, and garlic, spooned over olive oil brushed slices of toasted baguette or rustic bread. It’s like summer on toast!
You can prepare the topping and toast the baguette slices ahead of time if needed. Then you can assemble right before serving.
Easy Bruschetta
Prep time: 15 minutes Cook Time: 20 minutes Yield:Makes 24 small slices (serves 6-10 as an appetizer)
Ingredients
2 pints of cherry tomatoes (I like to use 1 red and 1 yellow)
2 cloves garlic, minced (about 2 teaspoons)
1 Tbsp extra virgin olive oil
1 teaspoon balsamic vinegar
6-8 fresh basil leaves, thinly sliced* or chopped
1 teaspoon kosher salt, more or less to taste
1/2 teaspoon freshly ground black pepper, more or less to taste
1 baguette French bread or similar Italian bread
1/4 cup olive oil (plus a little more for brushing the toast)
Instructions
1. Preheat oven to 450°F.
2. Prepare the topping: Finely chop the cherry tomatoes (in 6 pieces) and place them in a medium bowl. Mix in the minced garlic, 1 Tbsp extra virgin olive oil, and the balsamic vinegar. Stir in the thinly sliced basil and add salt and freshly ground black pepper, adding more to taste. Set aside to marinate.
3. Prepare the baguette slices: Use a bread knife to slice the baguette on the diagonal making half-inch thick slices. Brush one side of each slice with olive oil with a pastry brush and place on a baking sheet or roasting pan. Sprinkle with a little kosher salt. Place in the oven on the top rack and toast for 5-6 minutes. Check for doneness and if needed, toast for 1-2 minutes more until lightly browned and slightly crunchy. Allow the toast to cool.
4. Assemble the bruschetta: Place a small spoonful of topping on toasted bread and place on a serving platter. These can be made up to 30 minutes before serving and still be crunchy due to the toasting with olive oil.
You can also serve the toasts plain with a bowl of the tomato bruschetta mixture on the side for people to top their own.
Psst! Trader Joe’s offers Bruschetta Sauce in a plastic carton in the refrigerator section and is a great substitute for making your own tomato bruschetta mixture when you are in a hurry.
These savory potatoes are gobbled up fast at my house. The delicious aroma brings everyone in the kitchen asking when dinner will be ready. I often double this recipe when guests are coming. They can be prepared up to 4 hours ahead so that all you have to do it pop them in the oven, under the broiler for 10-15 minutes and they are ready to serve.
Red Potato Skewers with Garlic and Mustard
1 ½ lbs. baby red skin new potatoes, scrubbed and halved (quartered if a little larger)
3 T olive oil
3 T Dijon Mustard
3 garlic cloves, minced
1 ½ T fresh rosemary, finely chopped
½ tsp. coarse kosher salt
½ tsp. coarsely ground pepper
6 wooden skewers, soaked for 30 minutes in water
light and healthy, no-cook meal for a warm summer night.
Shrimp Gazpacho
Ingredients
2 garlic cloves, chopped
2 tablespoons EVOO (extra virgin olive oil)
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1/2-3/4 pound cooked large shrimp, peeled, deveined
3/4 pound cherry tomatoes diced into 6ths (I used a combination of red and yellow ones and rinse off most of the seeds)
1 red bell pepper, chopped into 1/4-1/2 inch dice
1/2 large cucumber, peeled, seeded, chopped into a 1/4-1/2 inch dice
1 bunch green onions, chopped
1/2 bunch fresh cilantro leaves, chopped
1/2-1 large jalapeño chili, minced
1 1/2 cups (12 oz) V-8 spicy tomato juice, chilled
Lemon wedges
Create these tasty marinades in minutes and combine with 1½ -2 lb. boneless, skinless chicken breasts (approx. 4 small breasts) for a healthy meal right off the BBQ grill.
Allow time for chicken to marinade for 1-4 hours for maximum flavor.
Southwest Chicken Salad
Southwest Chicken
3 T. Olive Oil
2 clove garlic, finely chopped
1 1/2 tsp. chili powder
1 ½ tsp. ground cumin
1 ½ tsp. dried oregano leaves
½ tsp. salt
Combine ingredients and brush over both sides of chicken to coat. Grill over medium hot briquettes for 8-10 minutes or until the chicken is no longer pink, turning once.
Serve immediately or use it to build a burrito or taco salad*
* Build a Burrito: top warm flour tortillas with strips of Southwest Chicken and your choice of drained canned black beans, cooked brown or white rice, shredded cheese, salsa verde, shredded lettuce, and chopped cilantro. Fold in sides and roll to enclose filling. Heat in microwave on HIGH for 30 seconds or until heated thru or wrap in foil and heat in pre-heated over at 350 degrees until hot.
* Taco Salad: For a quick one-dish meal, layer strips of Southwest chicken with tomato wedges, blue or traditional corn tortilla chips, shredded romaine or iceberg lettuce, shredded cheese, and avocado slices. Serve with salsa, sour cream, guacamole or a favorite dressing.
*****
Grilled Rosemary Chicken
2 T. lemon juice
2 T. Olive Oil
2 cloves garlic, finely minced
2 T. minced fresh rosemary
¼ tsp. salt
Whisk together the ingredients and pour into either a shallow glass pan or a gallon size zip-lock bag. Add chicken and coat both sides. Cover and marinate in refrigerator for 1-4 hours.
Grill chicken over medium hot coals 5-6 minutes per side or until chicken is no longer pink in center.
2 cloves of garlic, finely chopped (or ½ tsp. garlic salt if you don’t have fresh)
In a gallon-sized re-sealable bag, combine all ingredients and mix well. Remove ¾ cup of the marinade for basting.
Cut chicken into strips and place in the bag, marinating for 1-4 hours. Remove chicken and discard used marinade.
Thread chicken onto bamboo skewers (soaked in water for at least 20 minutes to keep from burning). Grill skewers for 10-15 minutes or until chicken is no longer pink in the center and juices run clear when cut. Turn skewers once and baste often with additional ¾ cup marinade. Do not baste, during the last 5 minutes of cooking.
Serve with steamed white or brown rice and snow peas.
Combine all ingredients but the honey and lime juice in a measuring cup.
Place chicken in a re-sealable plastic bag and pour marinade over chicken, turning to coat all sides. Marinate for 30 minutes to 4 hours.
Meanwhile, combine honey and lime juice in a small boawl until blended and set aside.
Place chicken on grill over medium heat. Brush with some of the leftover marinade from the dish. Discard the remaining marinade.
Grill covered for 5 minutes. Brush chicken with half of the honey mixture, turn and brush with remaining mixture. Grill 5 minutes more or until chicken is cooked through.
Serve with steamed rice, oriental vegetables and fresh fruit salad.
*****
Chicken Ribbon Satay
½ cup creamy peanut butter
½ cup water
¼ cup soy sauce
4 cloves garlic, pressed
3 T. lemon juice
2 T. firmly packed brown sugar
¾ tsp. ground ginger or 1 ½ tsp. crushed garlic (found in a jar at most grocery stores)
½ tsp. crushed red pepper flakes
sliced green onion tops (for garnish)
Combine all but green onion in a small saucepan. Cook over medium heat 1 minute or until smooth; cool. Remove garlic from sauce; discard.
Reserve half of sauce for dipping.
Cut chicken lengthwise into 1 inch wide strips. Thread onto 8 metal or bamboo skewers (soaked in water at least 20 minutes to keep from burning)
Oil the grill to prevent sticking. Grill chicken on a covered grill over medium high heat, for 6-8 minutes or until the center is no longer pink, turning once. Baste with the sauce once or twice during cooking.
Serve with reserved sauce garnished with slice green onion on a bed of jasmine rice.
Savory Sweet Potato Fries
Summer Vegetables
Don't Forget the Secret Ingredient 