Category: Sides

Quinoa Pasta Salad

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What you’ll need:

1 package of penne quinoa pasta (I found mine at Smith’s) cooked according to package and drained

3 Tbsp olive oil
1/4 C red wine vinegar
1 Tbsp balsamic vinegar
1 lime (juice)
1 Tsp sea salt
1 Tsp black pepper

1 orange bell pepper chopped into bite size pieces

1/2 red onion chopped finely

1 mango peeled and cut into small pieces

10 slices of jalapeño (I used pickled)

2-3 mint leaves chopped finely

1 bunch cilantro chopped roughly

2 Tbsp fresh dill chopped roughly

What you’ll do:

In a large bowl pour in drained pasta (you can use regular quinoa in place of the pasta if you prefer)

Whisk together oil, vinegar, lime, salt and pepper

Pour the vinegar on the pasta and mix thoroughly

Add peppers, onions, mango, jalapeño, mint, dill and cilantro

Mix thoroughly and taste

Add more salt if wanted

Enjoy!!

Chickpea Salad Sandwich

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What you’ll need:

1 can of garbanzo beans (I use reduced sodium) rinsed and strained

1 Tbsp non fat plain Greek yogurt

1 Tbsp stone ground mustard

1 celery stalks chopped roughly

1 Tsp dill (fresh or freeze dried)

2 radishes chopped roughly

1/2 lemon (juice)

Sea salt to taste

Black pepper to taste

Whole wheat bread (I use Dave’s Killer Bread)

Tomatoes (optional)

Pickles (optional)

Shredded cheddar cheese (optional)

What you’ll do:

In a large mixing bowl smash garbanzo beans (chickpeas) with a fork or potato masher

Add yogurt, radishes, celery, mustard, lemon, dill, salt and pepper

Mix thoroughly

Toast bread

Add tomatoes, cheese and pickles if wanted

Top with chickpea mixture

Enjoy!!

Green Onions

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Did you know you can re grow green onions by simply placing the roots in water? I use green onions almost every day so this trick saves me time and money. Just replace the water every few days. If you don’t use them as often as I do, trim them every week or so. Hope you find this as helpful as I do!

Paprika Potatoes & Egg Salad Wraps

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What you’ll need:

{for potatoes}

4-5 red potatoes sliced (I like the skins left on)

1 Tbsp olive oil

1 Tsp sea salt

1 Tsp black pepper

1 Tsp paprika

1/2 Tsp coriander

What you’ll do:

Heat the oil in a medium skillet over medium high

Add potatoes and half of the seasoning

Let cook for a few minutes until golden brown

Flip, add the rest of the seasoning

Continue to cook until golden brown on both sides (about 10 minutes total)

Reduce heat to medium low and continue to cook while making egg salad

What you’ll need:
{for the egg salad}

4 hard boiled eggs peeled

2 avocados

Sprinkle of sea salt

Sprinkle of black pepper

5-6 pickle slices chopped finely

1 large tomato sliced thinly

2 tortillas

What you’ll do:

In a bowl combine eggs, avocados, salt, pepper and pickles

Mix thoroughly

Warm the tortilla (I did this by just placing it on top of my warm potatoes)

Place tomatoes and egg salad in tortilla

Enjoy!!

Wild Rice + Veggie Slow Cooker Risotto

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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

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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!!

Mahi Mahi Fish Tacos

Saucey Sauce Co.

 

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!!

{raw}{vegan} Beet-Apple Salad

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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

Salad Skewers

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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

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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!