Using a single frying pan, a spatula, a serving platter, and a few simple ingredients, you can whip up this delicious, nutritious meal of salmon and zucchini. Even with prep work it’s only 30 minutes from start to finish. Continue reading “30-Minute Salmon and Zucchini”
Category: Special Diet
Mexican Red Pozole
Prep Time | 10 minutes |
Cook Time | 25 minutes |
Passive Time | 20 minutes |
Servings |
people
|
- 32 ounces chicken stock
- 2 cups salsa chunky style such as pico de gallo
- 1 can hominy 15 oz can, drained
- 3 cups cooked chicken shredded
Ingredients
|
- Add stock, salsa, and hominy to a medium saucepan and heat on medium until simmering. Cook 20 minutes.
- Meanwhile, shred the cooked chicken until you have 3 cups.
- Add chicken to cooked pozole and simmer for a few more minutes until the chicken is warmed through. Serve with lime wedges and other optional garnishes (see notes).
Serve with avocado, shredded cabbage, diced onion, fresh oregano, and/or warmed corn tortillas. If using, be sure to add them to your shopping list.
Thai Salad with Peanuts
If you have a peanut allergy in your house you can switch the Thai peanut sauce for any other kind of Thai cooking sauce without peanuts.
Prep Time | 10 minutes |
Cook Time | 10 minutes |
Servings |
people
|
- 8 ounces rice noodles or soba
- 6 ounces edamame beans thawed if frozen
- 1 bunch green onions
- 1 tablespoon toasted sesame seeds white or black
- 2/3 cup thai peanut sauce see notes
- cilantro optional garnish
- peanuts, unsalted optional garnish
Ingredients
|
- Cook noodles according to package instructions. Strain and set aside.
- Chop green onions. Rinse and drain edamame beans and let dry. Chop cilantro and peanuts if using.
- Add noodles plus rest of ingredients to a large bowl and toss gently until well blended. Serve at room temperature, sprinkle with cilantro and additional chopped peanuts if desired.
- It's super important to check the labels of any jarred sauce you buy. Make sure there are no added chemicals, sugars, HFCS, MSG, or "added coloring". Citric acid is ok as a preservative but if you see anything you can't pronounce, put it back on the shelf.
Pesto Green Beans and Tomatoes
This delicious side dish has a few components to it, but they’re all easy.
- Make pesto vinaigrette using this recipe:
- Cook green beans.
- Toss everything together.
Whew that was so hard… not!
P.S. Make extra vinaigrette and use it on salads or sandwiches.
Curried Chickpeas with Rice
Here’s another recipe from Cooking Light magazine, which I adapted to make even healthier. The original recipe used pork but I made it vegetarian by using chickpeas instead. I also swapped out the regular dairy milk and used light coconut milk, and swapped the white flour to millet flour, although it would probably be just fine without any flour at all. I added garam masala and increased the amount of curry powder because the original was bland. I think the result is a really nice vegan meal. Having pre-cooked rice and chickpeas on hand makes it a super-fast weeknight meal. Continue reading “Curried Chickpeas with Rice”
Black Bean and Salsa Stuffed Sweet Potatoes
This meat-free dinner is adapted from a recipe my husband found on his favorite cycling podcast website. So you know it’s got to be good if it was developed with athletes in mind, right? Well, we made this and dug into it and thought we went to heaven. The spicy smoky flavor of the black beans combined with the creamy sweet potato is a marriage of flavors that’s meant to be. I’m not kidding, try it and if you don’t see angels I will eat my cycling socks. Continue reading “Black Bean and Salsa Stuffed Sweet Potatoes”