Lunch – Page 2 – Kacey Tess

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!

Stir Fry

What you’ll need:

1 Tbsp olive oil

1 package of Soba noodles cooked according to directions

1 package of frozen veggies ( I used broccoli and cauliflower)

1 small onion chopped Finley

Any other fresh vegetables you have on hand (I used zucchini)

1/4 C ponzu sauce (or soy)

1/2-1 Tbsp Sriracha

What you’ll do:

Heat frozen veggies, set aside

Cook soba noodles, drain and set aside

In a large Wok or skillet heat olive oil

Add onion and zucchini and cook 5-10 minutes until translucent

Add frozen veggies and stir

Add ponzu sauce and Sriracha

Stir well

Add Soba noodles

Stir well and heat through about 2-3 minutes

Enjoy!!

I garnished mine with additional Sriracha and some black seasame seeds

Tofu-Vegetable Soup

What you’ll need:

4 C water

1 Tbsp vegetable bullion

1/4 C mild yellow miso

3 garlic cloves

1 Tbsp ponzu sauce (or soy sauce)

1 Tsp-Tbsp of chili paste, depending in how spicy you want it add as little or as much as you like

1 package of firm tofu pressed for an hour to remove excess water and cut into cubes

2 heads if broccoli florets

1/2 head of napa cabbage cleaned and chopped

10 shiitake mushrooms cut in half

1 red jalepeno deveined and chopped finely

2 bunches of green onions chopped

Sprouts (garnish)

Red pepper flakes (garnish)

What you’ll do:

In a large wok combine water, bullion, garlic, miso, chili paste and ponzu

Bring to a boil

Add broccoli, cabbage, tofu and jalepeno

Cook for about 5 minutes at a reduced heat

Add green onions

Cook for an additional minute

Serve immediately

Garnish with sprouts and red pepper flakes

Enjoy!!

Pear, balsamic caramelized onion and Brie panini’s

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!!!

Caprese-Pepper Sandwich

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!!

{healthier} Egg Salad

What you’ll need:

10 hard boiled eggs chopped roughly

1/2 C non fat plain Greek yogurt

1/2 C stone ground mustard (I used jalepeno flavored)

1 Tbsp onion powder

1/2 Tbsp dill weed

Pinch of sea salt

1 Tsp ground black pepper

1 Tsp garlic salt

1 pickle spear chopped finely ( I used famous Dave’s sweet hot pickles)

Mix all ingredients together and refrigerate for a few hours to overnight

I served mine on whole wheat ciabatta rolls and a piece of butter lettuce on each sandwich

Enjoy!!!

Baked Curry Cauliflower

What you’ll need:
1 head of cauliflower

3 TBLS extra virgin olive oil

1 TBLS curry powder

1 TSP turmeric powder

1 TSP sea salt

1/2 lemon (juice)

What you do:
Pre heat oven to 450 degrees

Line a cookie sheet with aluminum foil

In a bowl mix together 2 TBLS olive oil, curry powder, turmeric powder, sea salt and lemon juice

Cut cauliflower into bite size pieces
Place cauliflower in curry mixture and lightly coat all pieces

Place cauliflower on cookie sheet and bake for 25 minutes or until cauliflower is browning and crispy

Remove from oven and squeeze additional lemon juice and season with sea salt immediately

You can serve this dish alone as an appetizer or serve on top of my tempeh fried rice (see previous blog post) for dinner

Enjoy!!

Sweet Rustic Tomato Sauce with Spinach Noodles

What you’ll need:
1 package of spinach linguine
1 Tbsp olive oil
6-7 cherry tomatoes halved
2 cloves garlic chopped
1 white onion chopped
1 can of diced tomatoes
1 handful spinach
1/4 C water
1/4 C red wine vinegar
1/4 C agave maple syrup
1 Tsp sea salt
1 Tsp black pepper
1/2 Tsp cayenne pepper
Fresh basil, thyme (whatever you have on hand)
Goat cheese (optional)

What you’ll do:
Over medium heat in a large skillet heat oil, garlic and onions

Cook for about 5 minutes until onions are softened

Add diced tomatoes, cherry tomatoes, vinegar, syrup, water, basil, sea salt, pepper and cayenne pepper

Stir thoroughly

Turn down heat and simmer for 20 minutes

In a large pot bring 6 C of water to a boil

Add linguine and cook for 4-5 minutes or according to instructions on the package

Strain and immediately add olive oil to help prevent the noodles from sticking

Once sauce has thickened add to noodles

Top with more fresh herbs if desired and add goat cheese (optional)

Enjoy!!

Easy snack

What you’ll need to do:

Spread some of your favorite hummus (I like avocado) on a piece of Dave’s Killer Bread. Top with red pepper flakes and fresh ground black pepper

Enjoy!!