kaceytess

Wild Rice + Veggie Slow Cooker Risotto

What you’ll need:

1 Tbsp olive oil

2 carrots chopped roughly

2 heads of broccoli florets

1 yellow onion chopped finely

1 lb of sliced mushrooms

10 brussel sprouts; stems cut off and halved

2 C wild rice mix

5 C water

2 Tbsp vegetable better than bullion

1 lemon

1 Tbsp rice wine vinegar

1 Tsp sea salt

1 Tsp black pepper

1 Tsp coriander

1 Tsp dried thyme

What you’ll do:

In a skillet over medium heat combine oil, onions, salt, coriander and pepper until onions are translucent

Add brussel sprouts, mushrooms and juice from lemon and cook an additional few minutes

Add rice until browned about 2 minutes

Place mixture in slow cooker then add water, bullion, thyme, vinegar and lemon rinds (optional)

Cook over high heat for 3 hours or until rice is soft and liquid is absorbed

I served mine with Sea Scallops (see other blog post)

Enjoy!!

{healthier } Potato Salad

What you’ll need:

6-8 small red potatoes

1 hard boiled egg chopped finely

4 celery stalks chopped

10 pickle chips chopped

1/2 C pickle juice (I use Famous Dave’s Spicy Pickle Chips)

3/4 C non fat plain Greek yogurt

1 bunch green onions chopped (optional)

Sea salt

Black pepper

1 Tsp dried dill

Red pepper flakes (optional)

What you’ll do:

Boil potatoes until soft

While potatoes are boiling whisk together yogurt, pickle juice, dill and green onions and set aside

After potatoes are soft chop into bite size pieces and place in a large bowl

Add egg, celery, pickles and yogurt sauce and mix thoroughly

Add sea salt and peppers to taste

Refrigerate for at least 30 minutes

Enjoy!!

{healthy} Oatmeal Cookies

What you’ll need:

1 Quaker real summer berry medley oatmeal cup (or 1 C plain oatmeal)(the dried berries in this medley make the cookies that much better)

1/2 C white or regular whole wheat flour

1/4 C coconut flour (if you don’t have coconut flour just use an additional 1/4 C of whole wheat flour)

1 1/2 Tsp baking powder

Pinch sea salt

3/4 Tsp ground cinnamon

1/2 C honey warmed slightly

1 egg

2 Tbsp coconut oil melted

1 red or gala apple chopped finely

What you’ll do:

Preheat oven to 325

Prepare a baking sheet with wax paper and non-stick spray

In a food processor combine oatmeal, flour, baking powder, salt and cinnamon

Don’t over process, just 4-5 pulses

In a separate bowl combine oil, egg and honey

Pour egg mixture into flour mixture and combine thoroughly

Fold in apples

Chill in fridge for 20-30 minutes

Using a spoon make cookies, should make 12 cookies

This recipe would be great with any type of fruit or raisins

Enjoy!!

Black Currant-Grape-Lime Jam

What you’ll need:

2 C black currants cleaned and stems removed

2 C red grapes cleaned

1 lime (juice)

1 1/2 C pure cane sugar

1 packet pectin

5 canning jars (I use the smaller size for jam)

What you’ll do:

Combine currants and grapes in a food processor

In a separate bowl combine sugar and pectin

Add sugar mixture to fruit

Add juice from the lime and combine thoroughly

Spoon into jars

Let sit for a few hours at room temperature then transfer to freezer and keep for up to one year or refrigerate for up to 3 weeks

Enjoy!!

Mahi Mahi Fish Tacos

What you’ll need:

Tacos:

2 filets mahi mahi

1/2 Lime (juice)

2 tbsp olive oil divided

1/4 head read cabbage chopped

1 carrot chopped finely

1 bunch green onion chopped (light green & white parts only)

1 tbsp red wine vinegar

1 tsp honey

1 tsp sea salt

1 tsp corriander

Cilantro to garnish

Serrano peppers sliced thinly (optional)

1 head romaine lettuce for “taco shells”

Black Beans:

1 can black beans rinsed and drained

1 can diced tomatoes

2 tbsp Saucey Sauce Brown Sugar Ginger Glaze

1/4 yellow onion chopped

What you’ll do:

Tacos:

Place fish filets in an air-tight container or zip-lock bag with Spicy Garlic Sauce and marinade for at least 10-20 minutes

Meanwhile in a large bowl combine cabbage, carrots, onions, red wine vinegar, honey, corriander, 1 tbsp ollive oil and sea salt together

After done marinading place fish along with all sauce in a medium skilllet coated with olive oil and cook fish over medium heat until white and flakey about 10 minutes

Construct tacos by taking one piece of romain lettuce, next place fish, then top with cabbage mixture

Garnish with cilantro and serrano peppers

Squeeze lime on top of tacos before serving

Beans:

In a small pot combine beans, tomatoes, onions and Brown Sugar Ginger Glaze

Simmer over medium-low heat for about 20 minutes

Add sea salt if desired

Enjoy!!

Vegan Biscuits

What you’ll need:

2 C All purpose flour (I use unbleached)

1 Tbsp baking soda

1/2 Tsp baking powder

1 Tsp sea salt

4 Tbsp vegan butter cut into small cubes

3/4 C almond or flax seed milk

What you’ll do:

In a food processor combine all dry ingredients

Add in butter and pulse just a few times until mixture looks like sand

Put mixture in bowl and make a well in the batter

Add milk and slowly work in, don’t over mix

When barely combined move to a flour flat surface and knead a few times

Shape batter into rounds (should make 8 biscuits)

You can freeze or bake

If baking heat oven to 425 and bake until golden brown about 15 minutes

I brushed mine with olive oil and sprinkled with sea salt, black pepper and rosemary

For sweet biscuits sprinkle with cinnamon and sugar

Enjoy!!

{raw}{vegan} Beet-Apple Salad

What you’ll need:

1 beet spiralized

1/4 white onion spiralized

1 green apple spiralized

4 celery stalks sliced roughly

1 C arugula

Dressing:

2 Tbsp tahini

4 Tbsp balsamic vinegar

1/2 lemon

1/2 garlic clove minced

1 Tsp toasted sesame seeds

1 pinch sea salt

What you’ll do:

Mix all dressing ingredients and whisk until combined

Mix all salad ingredients in a large bowl

Add dressing

Mix thoroughly

Top with additional sesame seeds

Enjoy!!

I served mine with a quesadilla made with guacamole (see previous blog post ) and sliced tomatoes on a whole wheat tortilla

Thin mint cookies {vegan}

What you’ll need:

1 row of ritz crackers

1 C semi-sweet chocolate chips

1 Tbsp coconut oil or vegetable shortening

1 Tsp peppermint extract

Optional: pistachios or walnuts would be a great addition

What you’ll do:

Heat chocolate and shortening or oil over medium in a double burner until melted or in the microwave stirring every 15 seconds until melted

Dip crackers in chocolate

Place on wax paper

Let set up for at least 30 minutes or put in freezer for a frozen treat

Enjoy!!

Salad Skewers

What you’ll need:

I bunch spinach washed and trimmed

1 cucumber sliced into rounds

1-1 Anaheim peppers

1/1 red onion sliced into rounds

5-6 button mushrooms quartered

1 avocado cut into chunks

2 hard boiled eggs halved sprinkled with sea salt and pepper

What you do:

Assemble any way you want on a skewer. Grapes would be a great addition if you want something sweet

I used a homemade raspberry vinegarrete for dipping by mixing fresh raspberries, red wine vinegar, honey, olive oil, salt and pepper together

Enjoy!!

Salmon-Salad

My husband does not like tuna fish so I use salmon for this dish, but you could use tuna if you prefer.

What you’ll need:

1 filet of salmon cooked through (I use my George Forman) and flaked

2 Tbsp non fat Greek yogurt

2 Tbsp mustard ( I like stone ground)

1/2 lemon (juice)

10 capers

1 dill pickle chopped

Pinch sea salt

What you’ll do:

Mix all ingredients together and enjoy!!

I put mine on red cabbage, added fried leeks (see previous blog post), tomatoes, peas and a but more lemon. I also garnished it with some edible flowers I found that day. Too pretty not to buy!