Orzo Arugula Lemon Salad

This salad has so many ingredients I love! The flavor is fresh and delicious. Sometimes I make it and keep it in the fridge, munching on it theoughout the week for lunch while other times it can make a great dinner! 

Ingredients 

1 box Orzo

1 lemon (juice and zest)

1 block feta cheese

2 cups chopped arugula

1/2 or more to taste toasted pine nuts

tsp salt

2 TBSP olive oil

Cook orzo, set aside and cool by running cold water over it. Once trained place in a large bowl. Add in the juice of one large lemon and the zest of one large lemon, the olive oil and the salt and toss with a fork. Next, add in chopped arugula , crumbled feta and toasted pinenuts that have cooled completely and toss together. Place in the refrigerator so all of the flavors come together.

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Vegan Mac and Cheese

OK I know you’re skeptical and so was I but listen if you’re looking to get a carb fix and want something that’s tasty this is a good alternative. I made it last night for myself well I made the full fat cheesy version for my family. It definitely was not the same but it was so much healthier and satisfy the craving I was having. Try it once and let me know what you think. PS try dipping tortilla chips into cheesy dip, like a queso. 


Ingredients for the sauce:

Two medium yellow potatoes quartered

One large carrot peeled and diced into 1 inch chunks

One small yellow onion diced

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon mustard powder

1 teaspoon salt and pepper to taste

3 cups vegetable broth

1/2 cup raw cashew pieces

3 tablespoons nutritional yeast

Place all vegetables in a sauce pan and cover with vegetable broth. Bring to a boil. One spoiled cover and reduce to simmer for 10 minutes.

With a slotted spoon remove the vegetables and place in a blender, add one and a half cups of the reserved liquid,Add the cashews and all seasoning and blend.

Poor cheesy sauce over already cooked macaroni noodles.

I like to toast some Panko breadcrumbs with some ghee and top the macaroni and cheese with the breadcrumbs. Yummy yummy yummy

Easy PEasy right?

Delicious roasted veggie tacos

Veggie taco night. Black beans cooked with cumin, chili powder, garlic, onion, paprika. Corn off the cob caramelized in a cast iron skillet with a dash of salt. Caramelized white onion cooked in tablespoon butter and a dash of olive oil. Fresh Anaheim chiles cooked with a dash of salt in the cast-iron skillet after the corn. Topped with cool sour cream, Sirracha chili sauce, a bit of jack cheese and avocado dusted with tanjin lime seasoning. Toasty corn tortillas warmed on a flat cast-iron skillet.

Granola

 3 cups of oats and one cup each sunflower seeds, coconut flakes, walnuts, Peppitas . On the stovetop I melted 1 cup pure maple syrup, 1/4 cup coconut oil, 1 tablespoon Madagascar vanilla bean paste, 1/4 cup honey and a teaspoon of salt and a tablespoon of cinnamon. .I poured the mixture over dry ingredients and combined and put the mixture on a baking sheet in the oven at 300° for 45 minutes tossing twice. When it’s done I added half a cup of dried cranberries and 1/2 cup raisins.

Make sure to pay down the mixture when it comes out of the oven and then let it cool. It will be in chunks that way.

Tip: use parchment paper 

Day 2 Dinner

I sure do love a good taco. I recently bought a new tortilla press as well as a flat cast iron skillet so that I could make my own corn tortillas at home. They are so easy to make and the entire family will love them! Make sure to get Masa Harina, golden corn flour.

Two corn tortillas (make according to the package directions)

1/2 cup canned black beans drained

1/4 teaspoon extra-virgin olive oil

1/2 teaspoon  chili powder

1 teaspoon ground cumin

1/4 teaspoon ground coriander

1 teaspoon Braggs liquid amino’s

2 tablespoons corn kernels

3/4 cup cooked brown rice

Cook the brown rice and set aside.

Next cook the beans adding all of the spices and the corn.

Mix the beans and the rice together and place in a small bowl for your plate.

Easy guacamole

One half avocado

The juice of one half lime

1 tablespoon of cilantro chopped

Half a teaspoon garlic powder

Half teaspoon Himalayan sea salt

Tablespoon Trader Joe’s green salsa
Enjoy!


Chickpea and avocado mash lunch bowl

I know at first glance this combination can sound sort of strange however give it a try and I think this recipe is going to become a staple for you either for dinner or a quick lunch!

Serving size one bowl

In a bowl Add one whole avocado, 1/2 cup chickpeas, 1/2 cup diced tomatoes, 2 tablespoons cilantro, 1 tablespoon freshly squeezed lime juice, 1/2 teaspoon of Himalayan salt to taste, and a dash of onion powder. If you are feeling like you are craving carbohydrates you might consider crushing up a few baked plantain chips from Trader Joe’s and adding them in for crunch! Sometimes if I’m extra hungry I will even add a boiled egg.

Shrimp tacos

Who doesn’t love a good taco? This is an excellent meal that you can throw together quickly after work for your family. It’s pretty, healthy, quick and easy! Oh and did I say it’s also tasty?!

Ingredients

Enough shrimp so that you have four or five shrimp per taco. You can use frozen raw or I have also used the tail on, deveined cooked shrimp from Costco which is the quickest but easy to overcook.

Corn tortillas, decide if you would like one or two per taco. I personally prefer two tortillas per taco.

Purple cabbage

Green scallions

Yellow peppercinis 

Tomatillo salsa

Chopped cilantro

Fresh squeezed lime juice

Either one packet of taco seasoning’s or make your own by mixing 1 tablespoon cumin, 1 tablespoon chili powder, 1 tablespoon paprika , half a tablespoon Himalayan sea salt

Assemble

To begin with I brown the corn tortillas by spring cooking spray in the bottom of a cast iron skillet on medium heat and turning the corn tortillas individually until they look toasty.


Next, place the shrimp that you have tossed with seasoning in the cast-iron skillet and cook until pink. When they have finished cooking squeeze a half of a lime over the shrimp. You’ll thank me later:)


To assemble the taco, I like to lay down four or five shrimp on top of two corn tortillas topped with shredded purple cabbage all of the other chopped ingredients, and tomatillo salsa.

Enjoy!

Asian Style Quinoa Salad

2-3 servings

Salad:

1 cup shelled edamame beans cooked

1 cup cooked quinoa

1/2 cup diced cucumber

1/4 cup diced red bell pepper

1 cup chopped red cabbage

1/4 cup shredded carrots

2 tablespoons toasted sesame seeds

1/2 cup cilantro ,chopped

Dressing

3 tablespoons Braggs liquid amino’s

1 tablespoon sesame oil

2 tablespoons rice vinegar

2 tablespoons chopped green onion

2 teaspoons pure maple syrup

Combine all ingredients in a big salad bowl, make the dressing and toss into the salad. Let’s sit about 10 minutes so all of the flavors are incorporated.

Courtesy of the Clean in 14 Detox by Melissa Costello

Quinoa Bowl with Sundried Tomatoes

I think there must be 1000 different ways to make a quinoa salad but I did make this one the other day and it was quite tasty. Enjoy!

Ingredients: 

1 C quinoa 

1/2 cup sundried tomatoes 

1/4 Cup toasted raw slivered almonds

1 tsp dried oregano

2TBSP lemon juice

1/4 tsp Himalayan pink salt

1/2 cup chopped kale that has been baked at 375° with a touch of olive oil and salt for 15 minutes (kale chips!)

After the quinoa has cooked place in a bowl and add all other ingredients and toss. You might want more lemon juice or salt to taste.