eatyourveggies

Grape & Broccoli Summer Salad

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Ingredients:

1 large bag of grapes

1 head of broccoli 

1 head of cauliflower

6 stalks of celery

1 lb of cooked bacon

1 cup of sliced almonds

1 cup crasins

 

Dressing:

1 cup mayo 

1/4 cup sugar

1/4 cup apple cider vinegar

*A note on the bacon. I cook it in the oven.  I like doing it that way because it cuts down the mess and the smell. Line a baking sheet with tinfoil and lay the bacon flat. Cook at 400 degrees for 30 minutes. Cook until well done, but not crispy. Then let it cool and transfer to paper towels to blot off as much grease as possible. Then I like to take away all the fatty parts and chop the remaining.

Wash all the produce. Slice the grapes in half. Chop the broccoli, cauliflower, celery and bacon. 

Mix all ingredients in a large bowl. In a separate bowl whisk together dressing ingredients and then pour over the salad. Mix well. This salad is so great because it can be made ahead of time and chill in the fridge without getting soggy. It’s a great blend of fresh, tangy and sweet. Hope you enjoy it!

Almond Protein Smoothie

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Ingredients:

3 cups spinach 

1 1/2  cup almond milk 

1 serving of vegan vanilla protein parentheses (I do whatever equals 15 g of protein) 

1 frozen banana 

1 teaspoon almond extract

 5 ice cubes

Add into high speed blender and blend until smooth. Delish!

WOW Lunch Bowl

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I made this recipe is for a single bowl. I did this to show y'all that its simple to eat at home for one for lunch or even for dinner. What makes this bowl a snap is to cook extra quinoa and store it in the fridge. Then you can just grab for it easily when you make the next meal, big or small! 

Times by the number of people eating if cooking for more than one. 

Ingredients: 

1/2 c cooked quinoa

1/2 c diced peppers 

1/4 of one avocado

3 Tbl sunflower seeds 

1 1/2 c spinach

Olive Garden dressing

Prep peppers and place into bowl. Sauté quinoa in 1 Tbl coconut oil and place over peppers while hot. Grab your spinach and cut over the bowl in bite sized pieces. Dice avocado over the bowl and add sunflower seeds.  Then drizzle with a little dressing and enjoy your delicious lunch!

Quinoa Breakfast WOW Bowl

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Ingredients: 

Quinoa - cooked & warm

Red pepper - chopped

Avocado - cubed

Eggs - over easy or poached

Sprouts - see note below*

Build your bowl with peppers & the warm quinoa, stir the two together. Top with the desired amount of the rest of the ingredients.  Season with season salt of your choice. AND dig in!  Seriously I will eat this dish for breakfast lunch and dinner. Love it!  

*Sprouts - I prefer the Micro Asian Mix mad by Organic America, although any sprouts will do. The Micro Asian Mix includes basil, cabbage, cilantro, mitsuba, radish, shisho, shungiku, tatsoi, watercress, red cabbage, purple kohlrabi, and chives. Sprouts are crazy good for you and kick up the nutrition level of this dish while tasting like just what this simple dish needed! 

Thai Chicken & Veggie Noodles

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This dish has many flavors to appreciate! Plus using the veggie noodles adds freshness that makes me happy! The last time I made this dish my seven year old asked me, "Mom, when can you make this dinner again?" Soon baby, real soon!

Ingredients:

1 lb chicken 

5 zucchini

1 1/2 cups chicken broth

2 Tablespoons creamy peanut Butter

6 Tablespoons PB2 (powdered peanut butter)

2 teaspoons honey

2 Tablespoons tamari / soy sauce

1/2 teaspoon sesame seed oil

1 Tbl cornstarch

2 teaspoons coconut oil

5 cloves garlic 

4 teaspoons minced ginger

6 green onions

1 cup cilantro

First start with the zucchini and spiralize them into noodles. Set the noodles aside and allow them to drain while doing other things. I sprinkle mine with a little salt and let them sit in a colander in the sink.  

Then pay attention to your chicken. You will want to trim, wash and dry it. Rub it with a little olive oil and place it on a hot grill. Cook chicken until it is just done. Bring it in and shred it with a fork or with your kitchen aid.  (I love this method it makes perfect shredded chicken. It’s fast and it deals with the hot chicken, not your tender hands! Just keep an eye on it so you don't turn it into burger.) After chicken is shredded cover with plastic wrap to keep warm. 

Next make the sauce. (You a can also get this started while the chicken is on the grill, if multitasking doesn't overwhelm you!) Add broth, peanut butter, PB2, honey, tamari, and sesame seed oil to a medium size pot. Stir together and allow to simmer. Mix the cornstarch separately with a little of the liquid from the peanut butter mixture. Once it is mixed pour cornstarch back into the pan whisking into the peanut butter mixture. Allow the mixture to continue to simmer until it thickens, stirring occasionally.

Wash and chop the green onions and cilantro and set aside.

Sauté coconut oil, garlic and ginger in a large skillet. Grab a few paper towels and pat the zucchini to absorb any moisture that is left on the noodles. Then add the zucchini to the skillet.  Toss noodles in the skillet for about 3 minutes, you really don't want to over cook them. 

Add the noodles, green onions, cilantro and chicken to a serving bowl and toss. Drizzle with the peanut sauce and serve. Enjoy!

Recipe adapted from the awesome chicks at Our Best Bites

Citrus Basil WOW Bowl

This is such an incredible dish!  Perfect for nights when we are running to the soccer field or for a patio dinner in the summertime! Hope you love the crisp fresh flavor and the crunch! Enjoy your veggies! 

Ingredients:

  • 2 cups dry quinoa
  • 4 cups water
  • 1/2 purple onion
  • 2 bell peppers
  • 1 cucumber
  • 1 small head cauliflower
  • 3 cups greens (spring mix, kale or spinach)
  • 1 Tbl kosher salt

Dressing ingredients:

  • 1/4 cup apple cider vinegar
  • 1/2 cup olive oil
  • 3/4 cup freshly squeezed orange juice
  • 1 cup fresh basil
  • 1 tablespoon honey
  • 1 teaspoon kosher salt

Rinse quinoa. Combine rinsed quinoa and water in a sauce pan. Bring to a boil, add a lid and then turn the heat to low for 20 minutes.

While the quinoa cooks wash and chop your veggies. Dice the onion, peppers, & cucumber. With the cauliflower be sure to just use the crowns and cut into small pieces. With the greens, use any mixture that you like, just be sure that they are dry when you chop them and add them to the salad. 

After the quinoa is cooked you will want to chill it before adding it to the veggies. Allow it to sit at room temperature with the lid off while you make the dressing. 

For the dressing add all ingredients to a blender. Pulse blender until everything is liquid. Add the dressing to the quinoa and chill in the fridge for an hour before adding the veggies. (I have been known to speed up this step by throwing it in the deep freeze for 15 minutes. I am not saying you should do this, just saying you could do this! 😂 )

After the quinoa is chilled add to the veggies and stir. Add salt to taste. Enjoy!!

Recipe adapted from Detoxinista

Zucchini Boats

Ingredients:

5 to 6 zucchini

1 lb ground beef or Italian sausage (if you use the sausage lessen the seasonings)

4 cloves garlic

1/2 onion

4 large tomatoes

1/2 cup fresh basil

2 tea oregano

2 tea onion powder

2 1/2 tea garlic salt

1 1/2 tea nutritional yeast

Parmasean cheese

Brown ground beef / sausage. Rinse and drain. 

Wash zucchini and cut length wise. Spoon out the insides of zucchini. Crush garlic. Chop onion, tomatoes, basil and the insides from the zucchini.

Mist boats with a little olive oil and put on the grill with zucchini inside down for about 4 minutes. Take off the grill and wait for the filling to be done.

In a large frying pan, begin to sauté garlic and onion in a little olive oil.  After about 2 minutes add tomatoes, zucchini, spices and nutritional yeast. After another 2 minutes add ground beef and basil, stir until warm. At this point do a taste test just because if all smells so good!

Fill the zucchini boats and sprinkle with parmesan cheese. Place back on the grill for about another 4 minutes. Now enjoy! 

Recipe adapted from Our Best Bites

 

 

Shrimp WOW Salad

This salad is fresh, crisp and has all the nutrition you need in one dish! Delight your taste buds with this incredible combo!

Ingredients:
1 cup dry quinoa
4 cups spring mix
2 cups chilled shrimp 2 cups cucumbers
2 cups grapes
1 cup celery
4 green onions

Dressing:
Zest from 1 lemon
1/2 cup lemon juice
1 Tbl white wine vinegar 2 cloves garlic, minced 1/2 cup olive oil
1/4 tea dry mustard
1/2 salt
1/2 tea pepper 

Cook quinoa according to directions. Drain and chill.

It also works to chill after cooking with ice cubes and then drain. Be sure quinoa is not really wet. To do this you can lay quinoa on a plate with a couple paper towels to make sure that you rid the quinoa of the water.

Chop spring mix,, cucumbers, grapes, celery and green onions. Combine them in a bowl. Be sure the shrimp has been rinsed and dried and add them as well. Add quinoa.

In a separate bowl add dressing ingredients together and mix well. Toss desired amount into salad and season with salt and pepper. Delicious!

Veggie Grits

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Props go to My Uncle Mike on this one! Love all the things he has taught me. It's so delicious and has been a staple at the McKittrick house now for years! 

Ingredients:

  • 1 red pepper
  • 1 orange pepper
  • 1 yellow pepper
  • 3 tomatillos 
  • 2 serrano peppers
  • 2 jalapeno peppers
  • Cilantro
  • Instant hominy grits
  • Eggs 
  • Lawry’s seasoning
  • Other optional ingredients are habanero peppers, diced ham, shrimp, cajun seasoning and hot sauce. 

Prepare all peppers and cilantro by washing and dicing. Cook grits according to directions. Be sure not to cook too much water out, you want the grits to be runny. If you do over cook y can just add a little more water.  Then cook eggs over easy. 

While you are waiting for the eggs to cook assemble your plate.  First choose your selection of peppers. Then add the grits on the top. That way, the hot grits steam the veggies while you wait for the eggs.  Then add the eggs on the top and add lawry’s salt or your choice of seasoning!  Delicious!

Zippy Mango Chicken Salad

It's a hit folks!  There is so much goodness packed into this salad and it has a ZIP! This salad makes me relish in the summer nights!  Love this crisp goodness. Dig in!

Ingredients:

Salad

  • 1 head romaine lettuce
  • 2 handfuls spinach / kale mix
  • 2 mangos
  • 2 tomatoes
  • 2 avocados
  • 1 red pepper
  • 3 green onions
  • 1 can black beans
  • 1.5 cups corn
  • Cilantro 

Chicken

  • 3 to 4 chicken breasts
  • Spade L Ranch chicken seasoning
  • Olive oil

Dressing

  • Rice vinegar 
  • Caesar dressing
  • BBQ sauce 

Wash and dry greens. Let them sit while you prepare the rest of the salad to “dry” even more. This ensures that you have a crisp salad!

I use frozen corn and place it in a bowl with water. This will help it defrost quickly.

Trim, wash and dry chicken. Rub with a little olive oil and Spade L Ranch poultry seasoning. Grill until cooked — but don’t over cook it.  (Sorry i just really don't like overcooked chicken!)

Dice all veggies. Combine into a large bowl. Rinse black beans and drain. Also drain corn at this time. Be sure your beans and corn are dry and add them into the salad bowl. Then chop your lettuce add and toss. Add cilantro on the top of individual salads or on the top of the big bowl. (For presentation power you can align the veggies in diagonal rows on the top of the lettuce.)

Mix equal parts rice vinegar, caesar dressing and BBQ sauce. Drizzle over your salad and enjoy!