What you’ll need:
1 package of heirloom tomatoes quartered
1 Tbsp olive oil (I used a red pepper infused oil I make)
10 basil leaves chopped
1 Tsp balsamic vinegar
1 Tsp sea salt
1 package of crostini
What you’ll do:
In a medium bowl mix together tomatoes, basil, oil, vinegar and salt
Spoon mixture onto crostini
Top with basil
Enjoy!!
What you’ll need:
1 small round of Brie cut into strips
1 cut loaf of sourdough bread
2 Tbsp olive oil
2 pears sliced thinly
1 sweet yellow onion chopped
1 Tbsp balsamic vinegar
Sea salt
Black pepper
What you’ll do:
In a medium skillet over medium add 1 Tbsp olive oil, balsamic vinegar and onion and cook until tender
Use the other Tbsp of olive oil to lightly coat the outside pieces of bread
Sprinkle sea salt and pepper over olive oil
Layer sandwich with onions, Brie and pear
Put in panini press or George Forman grill until heated through
Enjoy!!!
What you’ll need:
1 package of smoked salmon (I use lox)
1 cucumber cut into thin strips
10 pitted large green olives
1 package of baby bell cheese
1 lemon
What you’ll do:
Stuff the green olives with the cheese
Take a small piece of lox and wrap it around the olive
Wrap the cucumber around the olive and secure with a toothpick
Squeeze lemon over all of the roll ups once you are done
Enjoy!!
What you need:
1 head of red cabbage chopped
1 head of orange cauliflower chopped into bite size pieces
1/4 red onion chopped
1 bunch of Kale stems removed and cut roughly
1 bunch of green onions chopped
6-7 cherry tomatoes halved
Dressing:
1/4 C orange juice
1/2 orange (juice & zest)
1/4 C coconut milk
1/4 C extra virgin olive oil
1 Tbsp rice vinegar
1 Tbsp ginger
1 Tsp sea salt
1 Tsp cinnamon
1 Tsp red pepper flakes
What you’ll do:
Combine all ingredients for the dressing in a food processor
Set aside
In a large bowl combine all ingredients for salad
Pour dressing on salad and mix thoroughly
For a heartier meal you could add quinoa or brown rice
Enjoy!!
What you’ll need:
2 C walnuts
10 dates
1 orange (juice & zest)
1 1/2 C cashews (raw and soaked overnight if possible)
2 Tsp vanilla
1/4 C coconut oil
1 lemon
4 fresh peaches
2 Tbsp dried pineapple (optional)
1/4 C fresh currants (optional)
Springform pan
What you’ll do:
In a food processor combine walnuts, dates, juice from 1/2 the orange and zest from 1/2 the orange
Spread the walnut mixture in the bottom of the springform pan
In a blender combine cashews, vanilla, coconut oil, juice and zest from the other half of the orange, juice from the lemon
Blend until smooth
If too thick add small amounts of water until it is a thick, creamy consistency
Pour cashew mixture over crust
Cover with plastic wrap and place in freezer for 1-2 hours until firm
Cut peaches up and mash slightly
Remove cake from the freezer and top with peach mixture
Sprinkle dried pineapple and currants on top
Enjoy!!!
What you’ll need:
Makes 2 sandwiches
4 pieces whole grain bread (I use Dave’s Killer Bread)
Olive oil (I use an extra virgin oil that I infused with basil, Parmesan cheese, sweet peppers and red pepper flakes)
1 large red tomato
2 Tbsp balsamic vinegar
2 sweet yellow peppers
5-6 large basil leaves
1 round of fresh mozzarella
Sea salt
What you’ll do:
Slice tomatoes and place in a zip lock bag with balsamic vinegar
Let marinade refrigerated for at least 10 minutes
Toast your bread
Cover each piece with olive oil
Add tomatoes
Sprinkle with sea salt
Add cheese
Add basil
Add one pepper to each sandwich
And enjoy!!
What you’ll need:
1 1/2 C white whole wheat flour
2 Tsp baking powder
3/4 C sugar (or stevia)
1/4 Tsp salt
2 egg whites
1 egg
1/2 C strawberry non fat Greek yogurt
1/4 C flaxseed or almond milk
Splash of orange juice
1/4 C extra virgin olive oil
1 Tsp vanilla extract
1 lime zested finely
1/4 C fresh currants
What you’ll do:
Pre heat the oven to 350
Prepare a greased loaf pan (I use coconut butter)
In a large bowl combine flour, sugar, baking powder and salt
In a medium bowl combine yogurt, milk, olive oil, vanilla, orange juice, lime zest and eggs
Pour wet ingredients into flour and mix just until combined
Fold in currants
Pour batter into pan and bake for 50 minutes
Optional: I added coconut butter to the top of the batter along with a sprinkle of white sugar, brown sugar and cinnamon
Let cool for at least 30 minutes
Enjoy!!!
I used leftovers from my precious post “veggie burritos” to help make this salad and I loved it! All I needed besides the leftovers was an egg and an orange bell pepper
I used a wheat tortilla then topped it with the guacamole I made yesterday
Then I placed a couple of scoops of the black bean mixture
I then added diced cherry tomatoes and orange bell pepper
I topped that with a cilantro-tomatillo dressing
Then I fried an egg, seasoned it with salt and pepper and places it on the salad
I garnished it with a piece of cilantro and then enjoyed it!! I love when I can get two dinners out of one.
What you’ll need:
1 Tbsp olive oil
1 yellow squash chopped into bite size pieces
1 green zucchini cut into bite size pieces
1/2 red onion chopped
1 can of black beans rinsed and strained
1 C of cooked brown rice (or any rice you prefer)
1 batch of guacamole (see previous blog post) or 1 sliced avocado
1 bunch of cilantro
1 lime (juice)
5-6 cherry tomatoes quartered
1 Tsp sea salt
1 Tsp pepper
1 Tsp chili powder (I use ancho chili powder)
2 Serrano peppers deveined and seeded, chopped finely (optional)
6 whole wheat tortillas
What you’ll do:
In a large skillet over medium combine oil, squash, zucchini and onion
Cook for about 5 minutes or until soft
Season with salt, pepper and chili powder
Add beans and heat thoroughly
Place a tortilla on a plate
Smear guacamole or avocado on tortilla
Sprinkle with Serrano pepper
Add a spoonful of rice
Add zucchini mixture
Top with cilantro and tomatoes
Roll up and secure with a toothpick if wanted
Garnish with cilantro and lime wedges
Enjoy!!!
What you’ll need:
2-3 Yukon gold potatoes cleaned and sliced thinly
2 Tbsp extra virgin olive oil
3-4 sprigs of fresh rosemary stems removed
1 Tsp Sea salt
What you’ll do:
In a large mixing bowl combine potatoes, rosemary, olive oil and salt
Transfer into a large skillet and cook about 10 minutes (until golden brown) over medium high heat flipping them every 2 minutes
That’s it! Enjoy!!
Kacey Tess 