Lemon-Parmesan Spaghetti Squash with Shiitake Mushrooms

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Serves: 4

-1 large spaghetti squash

-16 oz fresh shiitake mushrooms (or any other mushrooms you prefer)

-1/2 cup parmesan cheese

-1 tablespoon olive oil

-Zest of 1 large lemon

-2 scallions, chopped

-4 cloves garlic, minced

-1 tsp salt

-1 tsp freshly ground black pepper

Cut the spaghetti squash in half. Remove the seeds. Place face-up in the microwave with a wet paper towel covering the tops of them. Cook in the microwave on 5-minute cooking intervals to see if it needs more cooking. The inside of the squash should not be completely mushy, but you should be able to poke your finger in the spaghetti squash easily. Remove from the microwave and set aside.

In a large pan, add the olive oil and mushrooms. Cook until mushrooms are tender, then add the chopped scallions, garlic, zest of 1 lemon, and salt and pepper. Scoop out the spaghetti squash and add to the pan, stirring frequently to evenly distribute ingredients. Add in 1/2 cup of parmesan cheese, taste for seasoning, and serve! Garnish with more lemon zest and cheese if desired.

 

 

Roasted Pepper & Mushroom Enchilada Bake

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Ingredients:

-2 poblano peppers

-2 anaheim peppers

-1/2 tablespoon olive oil

-1, 16 oz jar of green chile sauce

-2, 4 oz cans of sliced mushrooms, drained

-12 corn tortillas

-1 cup of shredded cheese (I used cheddar, but you can use whatever you have)

Preheat the oven to 350 degrees. Place the peppers on a baking tray, drizzle with oil and sprinkle with salt. Roast in the oven until fork tender. Let the peppers cool, then remove the seeds and stem. Chop the peppers into bite sized pieces.

This dish will have 3 layers of corn tortillas. In a casserole dish, line the bottom with 4 corn tortillas. Top with 1/3rd of the green chile sauce, 1/3rd of the peppers and mushrooms, and 1/3rd of your cheese. Repeat this step 2 more times. Bake in the oven for 30-40 minutes, until cheese is melted and the casserole is warmed through. You can serve this with fresh cilantro, sour cream, salsa, and/or lettuce on top. Enjoy!

Quick Refrigerator Pickled Onions & Radishes

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Yield: 2 , 16 oz ball jars of pickled goodness

-1 medium/large red onion, sliced thinly

-5 radishes, sliced thinly

-1 and 3/4 cups warm water

-3/4 cup apple cider vinegar

-3 tablespoons sugar

-2 and a half tsps salt

-a few sprinkles of garlic powder

Slice your onion and radishes and evenly distribute between the two ball jars. In a microwave-safe mixing bowl, add the water. Microwave until warm. Add the vinegar, sugar, salt, and garlic powder. Stir until the sugar and salt have dissolved, and pour the mixture on top of the vegetables until submerged. Let the glasses cool completely, then cover them and place them in the fridge. I let mine sit for a day or so before use, and you can use them for the next few weeks. They’re great on salads, burritos, tacos, and burgers. Enjoy!

Roasted Beet Salad with Goat Cheese & Honey Dijon Dressing

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Ingredients:

-3 large beets; peeled

-1, 4 oz package of honey goat cheese (or plain goat cheese)

-2 tablespoons dijon mustard

-3 tablespoons extra virgin olive oil

-1 tablespoon honey

-Salt & pepper to taste

Preheat oven to 375 degrees. Peel the beets and wrap them in aluminum foil, drizzled with a little bit of olive oil. I put mine on a sheet pan so that the liquid stays contained. Cook for about 1 and a half hours, or until beets are fork tender. Let cool slightly, and cut into bite sized pieces. Crumble the goat cheese on top.

In a mixing bowl, whisk together the dijon mustard, olive oil, and honey. Add salt and pepper to taste. Drizzle on top of the beets and goat cheese. Serve warm or room temperature, & enjoy!

Spicy Walnut Pesto

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Yield: 2 cups

Ingredients:

-4 cups basil leaves

-1/2 cup walnuts, chopped

-1/2-2/3rds cup grated parmesan cheese

-3 cloves garlic

-1/2 cup olive oil

-2 teaspoons red pepper flakes

In a food processor, add half the basil, walnuts, and olive oil. Once it is processed well, there will be enough room to add the remaining ingredients. Depending on how thick you like your pesto (I like to make mine thick and add more olive oil if needed), adjust the oil amount. Taste for salt and heat level and adjust if needed. I like to store mine in the freezer, and use it as needed.

 

Curried Cauliflower & Peppers

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I love the meatiness of the cauliflower and the freshness from the cilantro. The curry makes this dish full of flavor without added calories, and the peppers give a nice crunch. As always, super simple to make with a fairly short ingredient list. Give it a try!

Serves: 4

-3 cups cauliflower; chopped into small pieces

-1 red pepper, sliced

-handful of cilantro, chopped

-1 tablespoon chopped garlic

-2 tablespoons vegetable oil

-1 tablespoon curry powder

-2 teaspoons salt

Preheat the oven to 400 degrees. On a large sheet pan, place your chopped cauliflower and toss it with 2 tablespoons olive oil, curry powder, and salt. Bake for 25 minutes until it begins to tenderize, and then add the sliced red pepper and toss the vegetables together. Place back into the oven for another 15 minutes. Once removed from the oven, toss in the chopped garlic and cilantro. Stir, taste for salt, and serve warm. Enjoy!

Watermelon Salad with Zesty Coconut Oil Vinaigrette

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This salad is SUPER simple. Place the arugula on the bottom of the bowl, adding the watermelon and feta on top. Whisk together the coconut oil and lime juice, then add the minced garlic, salt, and pepper, and stir together. Pour over the salad JUST when you are ready to serve so that the arugula does not wilt. I have made this salad vegan before by adding crumbled, pan-seared tofu in replace of the feta, and it tastes just as delicious! Enjoy!

Serves: 4-6

-4 cups fresh arugula

-2 cups cubed watermelon

-1/2 cup to 3/4 cup crumbled feta cheese

For the dressing:

-1/3 cup coconut oil

-juice of 1/2 a lime (or lemon)

-1 tablespoon minced garlic

-1 tsp salt

-1 tsp pepper

Asian Cucumber Salad

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This salad is nice and crunchy and packed full of flavor. Hoisin sauce is a thick, pungent sauce that is typically used in Chinese cuisine. It’s typically made from soy sauce, black bean paste, and sweeteners. If you do not have this sauce and don’t want to purchase it, just whisk together soy sauce (gluten free if you choose), and honey. It won’t taste EXACTLY the same but it will be close enough. I didn’t have them in my kitchen, but you can sprinkle sesame seeds on top of the salad when you serve it for a nice presentation! 🙂 Enjoy! xx

Yield: ~3 cups of salad

-2 large cucumbers, washed & sliced VERY thinly

-1/2 red bell pepper, minced

-1 tsp fresh ginger, minced

-1 glove garlic, minced

-1 large handful of cilantro, chopped finely

-2 tablespoons Hoisin sauce (or 2 tablespoons soy sauce & one tablespoon honey if you don’t have hoisin)

-1/3 cup rice wine vinegar

-1/4 cup sesame oil

-1 tablespoon sugar

In a large bowl, whisk together the Hoisin sauce (or soy sauce mixture), rice wine vinegar, sesame oil, and sugar. Add the ginger, garlic, and cilantro and stir well, then add your vegetables (the cucumber and the red bell pepper). I would let the salad sit for about 30 minutes before serving, so that all of the flavors can soak into the cucumber!

Vegetarian Stuffed Peppers with Tofu & Zucchini

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Yield: 4 stuffed peppers

-4 peppers, I prefer to use red/yellow/or orange because they are sweeter

-1 large zucchini, diced

-1/2 white onion, diced finely

-2 cloves garlic, minced

-1 tsp cumin

-1 tsp cayenne pepper

-1 tsp salt

-1 package extra firm tofu, crumbled

-1/2 cup Red Hot Buffalo Wing Sauce

-2 cups shredded extra sharp cheddar cheese

-2 tablespoons olive oil

Preheat the oven to 375 degrees.

Cut the tops off of each of the peppers and remove the seeds from the insides of the peppers. Place them in a large glass pan with about 1/4 inch water on the bottom. Cover the pan with aluminum foil and place the peppers in the oven for 10 minutes. Remove them from the oven and set aside until we fill them later.

In a large skillet, turn the heat to medium-high and add 1 tablespoon olive oil. Add the diced onions and diced zucchini to the pan. Stir frequently until they get tender, then add the minced garlic, salt, cumin, and cayenne pepper. Stir well until the seasoning is evenly distributed. Turn off the heat and set aside.

In another skillet, add the remaining 1 tablespoon of olive oil on medium-high heat. Crumble the tofu so that it resembles small pieces of feta cheese. Add the tofu into the skillet and cook until it begins to caramelize and brown a little bit. Add the buffalo wing hot sauce and stir well. Cook for another 2-3 minutes then turn off the heat.

To fill the peppers, place about 1 tablespoon of cheddar cheese on the bottom of each pepper, then rotate spoonfuls of the zucchini mixture and the tofu mixture back and forth in the pepper. Once the peppers are full, top with another 1 tablespoon of cheddar cheese. Cover them with aluminum foil again and cook for another 30 minutes, until the peppers are tender. I took the aluminum foil off for the last 5 minutes so the cheese on top would get golden brown. Enjoy!

Potato and Corn Salad with Avocado & Sriracha Dressing

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Okay so, I will say right off the bat that this is NOT the most attractive looking side dish (unless your favorite color is puke green, which is TOTALLY okay :)). But it is very delicious, healthy, and vegan/gluten free (if you care about that). The avocado is creamy, imitating the typical texture we have in a mayonnaise-based potato salad. The corn is nice and sweet, & the sriracha adds a spicy kick. So despite the interesting color, I hope you’ll give it a taste!

Serves: 4

-5 medium sized red potatoes, cubed into 1/2 inch pieces

-1 and 1/2 cups frozen corn, thawed

-2 ripe avocados

-1/3 cup vegetable oil

-1 tablespoon sugar

-1 to 2 tablespoons taco or enchilada seasoning, depending on your preference

-1 to 2 tablespoons sriracha, depending on your preference as well

-Juice of 1/2 a lime

-Salt to taste

In a medium pot, add the cubed potatoes and cover them with water. Cook the potatoes for about 10 minutes on medium-high heat, or until potatoes are tender when you put a fork in them. Put them into a large mixing bowl and add the thawed corn.

In a small mixing bowl, add the ripe avocados. Mash them well until it becomes the consistency of a thick greek yogurt, then add the vegetable oil, sugar, taco seasoning, sriracha, and lime. Whisk the dressing together and pour it on top of the still-hot potato & corn mixture. Stir well and taste for seasoning.