Wednesday, June 26, 2013

Cheesy Roasted Veggies

Looking for a yummy side dish for dinner tonight?  Try this!

1 1/2 cups broccoli florets
1 1/2 cups cauliflower
1 garlic and cheese laughing cow cheese wedge

I roasted the veggies on a lightly sprayed cookie sheet (I even lightly misted the veggies) at 425 degrees for about 15 minutes or so.  The time will vary depending on how big your veggies are.  When they were done, I zapped the cheese in the microwave for about 15 seconds in a ramekin.  Then I mixed the cheese in with the veggies in a bowl.  I totally sat down and ate the whole bowl.  It was delish and only 130 calories.

Monday, June 24, 2013

Almond Butter Cookies

Look!  A cookie recipe that has no refined sugar or white flour!  Try these out because they were seriously good.  Even small children liked them.  :)

Preheat your oven to 350 degrees

1 large egg
1 cup unsweetened almond butter
1/3 c raw honey
1 teaspoon vanilla
2 tablespoons cocoa powder
1/4 c almond flour**
1/4 teaspoon baking soda

**If you do not have almond flour (I got mine at Trader Joe's) you can make it by zapping raw almonds in your food processor until it is a fine meal like consistency.  

Mix the first 4 ingredients together and then add the last 3.  This recipe makes 12 good sized cookies.  The Nutritional below is per cookie.  

Sunday, June 2, 2013

Quinoa, Red Pepper, and Cucumber Salad With Avocado and Lime



Here is my salad for the week!  I am thinking this will be yummy in a wrap as well.  :) I adapted it from here.  

Kosher salt

1 cup quinoa

1 garlic clove, pounded to a smooth paste with a pinch of salt

1 large shallot, finely diced

1 jalapeƱo, seeded and finely diced

Juice of 3 limes
1 medium red pepper, halved, seeded, and finely diced

1 English (seeded) cucumber, cut into 1/4-inch dice (about 1 cup)

1/2 cup roughly chopped fresh cilantro, plus sprigs for garnish

3 ripe avocados, diced
Directions
1. Cook 1 cup of uncooked quinoa according to package directions.
2. Put the garlic, shallot, jalapeƱo, and lime juice in a small bowl. Season with salt and stir to combine. Let sit for 5 to 10 minutes. 
3. Put quinoa, red pepper, cucumber, diced avocado and chopped cilantro in a medium bowl. Add garlic, shallot, jalapeno mixture.  Fold to combine.
Makes 5 servings