Take a few ingredients most people have around the house (at least this time of year), chop it up, stir it up and you have yourself one tasty and healthy salad! This salad seems basic when you look at the short list of players involved, but it’s when you marry them all together…it makes magic in your mouth 🙂 Did I mention this will make getting your kids to eat their greens a little less stressful!
So let’s get on with it. Wait, I should make a small disclaimer first. I’m the type of cook that if I’m reading a recipe and I don’t have that exact ingredient…I find one that will fill in nicely and move on or perhaps just leave it out completely. This recipe from thediva-dish was no exception.
- 2 cups Strawberries (the fresher the better!) sliced
- 2 cups Broccoli (or in my case Brocollini) cut into bite size pieces
- 1/2 cup nuts (pecans, cashews, macadamia…just about any type will do)
- 2 heaping Tbsp of plain greek yogurt
- 2 Tbsp agave or honey
- 1+ Tbsp balsamic vinegar
- dash of cinnamon
Start by chopping all ingredients to desired bite size pieces and place in serving dish. It should look beautiful and colorful like so…
I happened to have one of those handy “Magic Bullets” but otherwise use your blender or just your brut strength and mix all of the Dressing ingredients together. Drizzle over chopped ingredients and stir.
Grab a fork and dig in!
When my parents were visiting last Spring, we took them to a local joint. It was a first for all of us, in more ways than one. I mean, the idea is so simple and soooooo absolutely delicious that we were all impressed. IRISH NACHOS, who knew?!? This is the Irish’s spin (and I can say that ’cause I’m like 50% Irish) on the traditional Latin nachos. You are your family could be enjoying each delicious bite in no time! Now, I should confess that I didn’t have chipped corn beef handy for this particular batch, so I opted for bacon instead…both cured meats, let’s move on…
I started by slicing about 6-8 medium size potatoes about 1/8″ thick (man, I really need to invest in one of those handy slicers)! I quickly rinsed them with some cold water and patted them dry.
I then drizzled them with about 1/4 cup olive oil, salt and pepper (to taste)
With the oven already preheated to 450 degrees, I spread the potatoes out evenly on 2 cookie sheets lined with parchment paper
After baking for about 25 minutes (be sure to do a taste test to make sure they are cooked through), I transferred potatoes to a large serving tray and topped with my desired amount of cheese. I then put the tray back in the oven to melt the cheese (be sure tray is oven-safe, if not, keep potatoes on cookie sheets)!
Lastly, I finished it off with green onions, bacon and two big dollops of sour cream!
Ingredients: Servings 6-8
6-8 medium sized potatoes
1/4 cup olive oil
salt & pepper to taste
1 cup cheese
3 green onions, chopped
6 slices bacon, cooked and chopped
What would you top your’s with??
My husband came home from work today starving, wanting a “dip” of some sort to munch on. I had purchased some chickpeas with the intention of making hummus, so what better time than now! 5 minutes later we were stuffing our faces with an assortment of veges and chips that we generously covered in this hummus. Simple, quick and oh so good!
1 can (16oz) low sodium chickpeas, drained
2 large garlic cloves, roughly chopped
1/3 cup olive oil
2 Tbsp tahini
Juice of 1 medium lemon
1 tsp salt (or to taste)
1/2 tsp pepper
1/2 tsp paprika
1 Tbsp Sriracha hot chili sauce (optional)
This recipe was slightly altered from the “Greatest Ever Low Carb” cook book
Place all ingredients in a food processor and blend for about a minute or until desired consistency. Serve with an assortment of vegetables or chips. This is a pretty basic hummus, but you can get as creative as you want. Sun-dried tomatoes, roasted peppers, more garlic, more spices, the possibilities are endless. Share your variation in the comments.
This recipe is super easy (even easier if you have one of those handy slicers). It’s a great compliment to a ton of dishes or just to have around for a healthy snack. I had this handful of sweet potatoes that were a few days away from a date with the garbage and if you have read my Budget Tips, you’ll know that wasting food is a big no-no in our house! I just wasn’t feeling the usual style of cooking them…you know, stab ’em a few times, throw them in the oven, etc.
Instead I opted to thinly slice them (skin-on), and go the “chip” route. I suppose I was craving that salty crunch. The chili powder was a last second add in and is the perfect compliment to the natural sweetness of the chip (these chips are far from spicy so go ahead and add some more heat if you like)! These did not last long at all…I suggest doubling or tripling the recipe for a larger crowd, ours consisted of two small people and 2 big people.
3 to 4 sweet potatoes, sliced thinly with skin on
1/4 cup olive oil
1/2 Tbsp chili powder
1 tsp salt
1/2 tsp pepper
Preheat oven to 450 degrees. Line two large cookie sheets with parchment paper or grease liberally. Slice sweet potatoes about 1/8″ thick. In large bowl toss the chips with the oil and seasonings. Try to spread chips out in a single layer for best results.
Bake for 25-30 minutes. My oven tends to cook the bottom rack faster, so you may want to rotate the baking sheets midway through. Let cool completely and enjoy!!
If you like this recipe, you should try my Baked Sweet Potato Fries w/ Spicy Ketchup
I love this recipe because it helps to use up a lot of left overs in the frig and puts them together in one delicious and quick dish! When I cook brown rice (and we always use brown instead of white for Diabetic reasons), I always make a large batch, knowing full well I can whip up a quick Stir Fry that will satisfy everyone in our household. My husband doesn’t really think something constitutes a meal unless is contains a “protein” of some sort, but this dish would be just as yummy served with only vegetables.
Quick and Easy Gluten-Free Pork and Vegetable Stir Fry
Ingredients: Makes 3-4 Servings
2 cups brown rice
1 cup pork (chicken or shrimp would also be great) diced
1/2 cup peas
1/2 cup carrots, diced
1/4 cup onions, diced
3 Tbsp Sesame Oil (Olive oil works fine too)
2 eggs lightly beaten
1 Tbsp ginger, grated
Gluten-Free Soy Sauce to taste
Heat large pan or wok on med to med-high heat. Add 3 tablespoons Sesame oil. Add carrots and let them sweat for about 3-4 minutes. Add rice and stir to combine.
Push rice and carrots off to one side of pan and add the eggs. Scramble on half the pan and then incorporate to rice and carrots.
Add the rest of the veges and ginger and stir for a couple of minutes. Add your protein and stir for a few more minutes. Drizzle with Gluten-Free Soy Sauce and voila!
I love sweet potatoes. Not only are they good for you, but they are so versatile and delicious! This recipe is simple, super yummy and definitely kid-friendly (my 2 year-old nearly ate 1/2 the tray)!
Baked Sweet Potato Fries with Spicy Ketchup
4 medium sweet potatoes (skin on or off…your preference)
1/4 cup olive oil
1 Tbsp Seasoned Salt
1 tsp pepper
2 Tbsp Parsley chopped
Preheat oven to 350 degrees. Line a large sheet pan with parchment paper or grease liberally. I started with 4 medium sized sweet potatoes. I used a knife to roughly slice the skin off the potatoes (I love the skin, but my daughters do not). Cut into 1/4″-1/2″ thick slices. In a large bowl toss the sliced sweet potatoes with the olive oil and seasonings.
Lay the potatoes out evenly on the sheet pan, being careful not to overlap too much. Cook for 20-25 minutes and if a more crunch is desired, place under the broiler for a few extra minutes after cooking. Remove from oven and sprinkle with fresh parsley.
1/2 cup Ketchup
1/2 Tbsp Chipotle Sauce
Stir together and serve along side the Sweet Potato Fries