Tag Archives: go meatless

Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing

Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressinggrilled corn

Ingredients:

  • 1 pint grape tomatoes
  • 1 ripe avocado
  • 2 ears of fresh sweet corn
  • 2 tbsp fresh cilantro, chopped(optional)

Directions:

Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro.

HONEY LIME DRESSING

  • Juice of 1 lime
  • 3 tbsp vegetable oil
  • 1 tbsp honey
  • Sea salt and fresh cracked pepper, to taste
  • 1 clove garlic,minced
  • Dash of cayenne pepper

Directions:

  1. Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.
  2. Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados.
  3. Let the salad sit for 10-15 minutes to let flavors mingle.

 

Low-Carb Cauliflower Creamed Spinach

Low-Carb Cauliflower Creamed SpinachLow-Carb Cauliflower Creamed Spinach

This has all the rich creaminess of something sinful, but all the healthy goodness from being low carb! Try it today!

Ingredients

  1. 5oz baby spinach
  2. 1 small cauliflower head [cut into florets]
  3. 1 small onion [diced]
  4. 2 tbsp cream
  5. 1/2 cup shredded mozzarella [plus a little more for on top]
  6. 1 tbsp butter [plus a little more for sauteing the onion]
  7. 1/2 tsp nutmeg
  8. Pinch of ground cloves
  9. Salt and pepper

Directions:low carb

  1. Turn on broiler.
  2. Bring a medium pot of water to the boil. Once it boils rapidly, add the cauliflower florets and boil for 10 minutes.
  3. When the cauliflower is cooked, use a slotted spoon to scoop the florets into a food processor. Blitz the cauliflower until smooth with the cream and butter.
  4. Season with salt and pepper.
  5. While the cauliflower boils, saute the onion in a little bit of butter until soft and and then add the spinach, nutmeg and cloves and cook until wilted.
  6. Now mix the cauliflower, spinach/onion and cheese together, adjust seasoning if needed, and scoop into a cast iron pan or small baking dish.
  7. Slide under the broiler until the cheese is golden brown.

Thanks to Linda K from way up north for this recipe….. they are seriously yummy!!!!!

Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus

Pesto Pasta with Sun Dried Tomatoes and Roasted Asparaguspesto pasta

Ingredients:

  • 8 ounces medium shell pasta
  • 1 pound asparagus, trimmed
  • 2 tablespoons olive oil
  • 1/2 cup basil pesto
  • Kosher salt and freshly ground black pepper, to taste
  • 1/3 cup julienned sun dried tomatoes in olive oil, drained
  • 1/3 cup diced mozzarella cubes
  • Fried egg, for serving (optional)

Directions:

  1. Preheat oven to 425 degrees F.
  2. Lightly oil a baking sheet or coat with nonstick spray.
  3. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  4. Place asparagus in a single layer onto the prepared baking sheet. Drizzle with olive oil, salt and pepper, to taste; gently toss to combine.
  5. Place into oven and roast for 8-12 minutes, or until tender but crisp. Let cool before cutting into 1-inch pieces.
  6. In a large bowl, combine pasta, asparagus, pesto, sun dried tomatoes and mozzarella.
  7. Serve immediately with a fried egg, if desired.

Thanks to Linda K from way up north for this recipe….. they are seriously yummy!!!!!

SOUTHWESTERN QUINOA AND VEGGIE CASSEROLE

SOUTHWESTERN QUINOA AND VEGGIE CASSEROLE 

serves 4

Ingredients

  • 1 (14 ounce) can Rotel Tomatoes
  • 1 (15 ounce) can  whole black beans, drained
  • 1⁄4 cup sliced jalapeno(optional)
  • 1 cup frozen corn
  • 1⁄2 cup vegetable broth
  • 3⁄4 cup quinoa
  • 1⁄2 teaspoon garlic powder
  • 1⁄2 teaspoon ground cumin
  • 1⁄2 teaspoon ground coriander
  • 1⁄4 teaspoon salt
  • 1⁄4 teaspoon pepper
  • 1 cup grated cheddar cheese
  • sour cream (optional)

 Directions

1.     Preheat oven to 400.
2.     combine all ingredients except cheese and sour cream in a 2 quart casserole.
3.     cover with foil and bake for 30 minutes.
4.     remove and stir.
5.     bake for another 20 minutes or until all liquid has been absorbed and quinoa is tender.
6.     cover with cheese and broil till cheese is melted (usually around 1 or 2 minutes).
7.     serve with sour cream.
recipes for quinoa

 

ROASTED CAULIFLOWER or BROCCOLI

ROASTED CAULIFLOWER or BROCCOLI serves 4
The new veggie candy…roasting creates magic!!!!!

Ingredients

  • 1 medium head cauliflower /2 good stalks of broccoli  (2 1/2 to 3 pounds), cut into 1 1/2-inch-wide florets (8 cups)
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt

 Directions

  1. Put oven rack in middle position and preheat oven to 450°F.
  2. Toss cauliflower/broccoli with oil and salt in a large bowl.
  3. Spread in 1 layer in a large shallow baking pan (1 inch deep)
  4. Roast, stirring and turning over occasionally, until tender and golden brown, 25 to 35 minutes.roasted cauliflower

 

Asparagus Risotto

Prep time: 10 minutesAsparagus risotto
Cook time: 35 minutes
 Yield: Serves 2-3 as a main course, or 4 as a side

Ingredients

  • About 4 cups vegetable stock
  • 2 Tbsp unsalted butter, divided
  • 1/2 cup chopped shallots
  • 1 cup arborio rice
  • 1/4 cup dry white wine (or 1 Tbsp lemon juice and 3 Tbsp water)
  • 1/2 pound asparagus, trimmed, tips cut off, tough skins of the spears peeled (if working with thick apparatus spears), and the spears cut into thin disks
  • 1/2 cup freshly grated Parmesan cheese
  • Salt and pepper

Directions

  1. Heat the stock in a small saucepan until it comes to a low simmer.
  2. In a separate 3 or 4 quart saucepan, heat 1 tablespoon butter on medium heat. Add the shallots and cook for a minute or two, until translucent. Add the arborio rice and cook for 2 minutes more, stirring until nicely coated.
  3. Add the white wine. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of hot stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan.
  4. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 20-25 minutes. With the last ladle of stock, add the asparagus. Turn off the heat.

Note the stock amount given is approximate. You may need a little more or less. If you end up needing more stock and you find yourself without, just use water.

     5.Gently stir in the Parmesan cheese and the remaining 1 tablespoon butter. Add salt and pepper to taste.

Serve immediately.