Archive for Uncategorized

May
16

Tomato, Cucumber and Avocado Salad

Posted by: | Comments Comments Off on Tomato, Cucumber and Avocado Salad

 

Ingredients:

  • 1 ½ cups of cherry tomatoes
  • 1 peeled and seeded then diced cucumber
  • 1 diced avocado
  • 4 oz. cubed feta cheese
  • 2 tbs. minced red onion
  • 2 tbs. olive oil
  • 1 handle or 2 tbs. minced parsley
  • 2 tbs. red wine vinegar
  • salt and pepper to taste

Directions:

  1. Cut cherry tomatoes in half. Add to bowl.
  2. Peel and seed one cucumber and dice.
  3. Remove pit, dice avocado and using spoon scoop out the avocado from the peel.
  4. Cube feta. Add everything to bowl.
  5. Wisk together olive oil, red wine vinegar and black pepper then pour over salad.

Toss gently so the feta and avocado don’t break up.

(Credit: http://www.1mrecipes.com/tomato-cucumber-and-avocado-salad-a-healthy-treat/)

 

Categories : Uncategorized
Comments Comments Off on Tomato, Cucumber and Avocado Salad
May
09

Classic Mini Meatloaf

Posted by: | Comments Comments Off on Classic Mini Meatloaf

 

Ingredients:

  • 2 lbs Ground Beef
  • 1 small Yellow Onion, diced small
  • 2 Eggs
  • 1/3 cup Otto’s Cassava Flour
  • 1/3 cup Ketchup + more for topping/dipping
  • 2 Tbsp Yellow Mustard
  • Sea Salt, to taste
  • Ground Black Pepper, to taste

 Directions:

Preheat oven to 350°F.  In a large bowl, combine all ingredients and mix until evenly combined. Just get in there with your freshly washed hands, gross as it might feel. It’s the most effective method.

Scoop out 1/3 cup of the meat mixture and roll it into a ball, then place it in a cup of a regular muffin pan. Repeat until all muffin cups are filled.

NOTE: This recipe makes approximately 18-20 mini meatloaves, so unless you have 2 muffin tins, you will need to split this into 2 batches.

Pour a teaspoon or two of ketchup onto each meatloaf, spreading it to cover the entire top surface.

Bake in the preheated oven for 15-20 minutes, or until no longer pink inside. Use a large spoon to scoop the meatloaves out and onto a serving plate. Serve with extra ketchup, if desired.

Leftovers can be stored in the fridge for up to 1 week. They are best cut in half and reheated in the oven/toaster oven at 350°F until heated through (just a few minutes, not too long).

 (Credit: www.ourpaleolife.com/2016/04/classic-mini-meatloaf-muffins/)

 

Categories : Uncategorized
Comments Comments Off on Classic Mini Meatloaf
May
02

Mexican Zucchini Burrito Boats

Posted by: | Comments (0)

Ingredients:

  • 4 large zucchini
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 cup cooked brown rice
  • 1 cup salsa (use your preferred level of spiciness)
  • 1 red bell pepper, cored and diced
  • 1/2 red onion, diced
  • 1/2 cup corn kernels
  • 1 jalapeno (or poblano pepper), cored and diced
  • 1 tablespoon + 1 teaspoon olive oil
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1/2 cup fresh cilantro, finely chopped
  • salt to taste
  • ½-1 cup shredded cheddar/monterey jack cheese

Directions:

Start by greasing a 9 x 13” casserole dish then set aside. Slice each zucchini in half lengthwise. Using a melon baller or metal teaspoon, hollow out the center of each zucchini. Lightly brush the tops with one teaspoon of olive oil then place them skin side down in the casserole dish.

Next warm the tablespoon of olive oil in a large skillet over medium heat. Add the onion and the peppers and cook for 2-3 minutes. Then add the rice, corn, and beans along with the salsa, chili powder and cumin. Stir everything together and continue to cook for about 5 minutes then remove the skillet from the heat and set aside.

Preheat the oven to 400°F and then stir in 1/4 cup of the cilantro and salt to taste to the filling. Spoon the filling inside of each zucchini until they are all full. Sprinkle each one with cheese then arrange them in the dish and cover with foil. Bake in the oven for 25 minutes then remove the foil and set the oven to broil. Cook them for 5 more minutes, until the cheese is bubbly and golden brown.

Allow them to cool for 5-10 minutes then top with fresh cilantro and serve. Store leftovers in an airtight container for up to 3 days.

(Credit: www.makingthymeforhealth.com/mexican-zucchini-burrito-boats/#_a5y_p=5350989)

 

 

 

Categories : Uncategorized
Comments (0)
Apr
25

Asian Cucumber Salad

Posted by: | Comments (0)

Ingredients:

  • 4 cups of very thinly sliced seedless cucumbers (i used mini cucumbers)
  • ¼ cup of finely sliced red onion
  • ¼ cup of fined diced red pepper
  • ¼ cup of rice wine vinegar
  • 1 teaspoon of honey
  • 1 teaspoon of sesame seeds
  • ½ teaspoon toasted sesame oil
  • ¼ teaspoon of red pepper flakes
  • ½ teaspoon of sea salt

Directions:

Add VERY thinly sliced cucumber, sliced red onion, diced red pepper, and sesame seeds to a medium size bowl. Set aside.

In a small bowl mix together rice wine vinegar, honey, toasted sesame oil, red pepper flakes, and sea salt.

Serve immediately or cover and let sit in the refrigerator for an hour or two to let all the flavors meld.

(Credit: http://www.joyfulhealthyeats.com/asian-cucumber-salad/?source=4CSE3HRA&CAWELAID=420003230003530625)

Categories : Uncategorized
Comments (0)
Apr
18

Sweet Potato Chips

Posted by: | Comments (0)

(servings 8-10)

Ingredients:

  • 1 1/2 pounds sweet potatoes
  • 1/3 cup olive oil or coconut oil
  • sea salt

Directions:

Preheat the oven to 400 degrees F. Line several baking sheets with parchment paper and set aside. Use a mandolin slicer to cut the sweet potatoes into paper-thin rounds. (I set mine to the thinnest setting.) You can use a knife to do this, but it takes much longer.

Pile all the sweet potato rounds into a large bowl and pour the olive oil over the top.

Gently toss to coat every piece with oil. Then lay the sweet potato rounds out on the baking sheets in a single layer.

Sprinkle the chips lightly with sea salt. Bake for 20-25 minutes until crisp and golden around the edges. Remove from the oven and cool for 5 minutes on the baking sheets. Then move the chips to a bowl, or plastic bag to store.

If you happen to find a few chips with soft centers, pop them back in the oven for about 5 minutes.

(Credit: http://www.aspicyperspective.com/baked-sweet-potato-chips/2/)

 

Categories : Uncategorized
Comments (0)