Serve as an appetizer, or a great topping to grilled chicken or fish...
8-oz frozen sweet yellow corn
3 medium avocados, diced
1 diced red bell pepper
½ c. diced red or white onion
red wine or balsamic vinegar (or sometimes both!)
olive oil
salt and pepper to taste (optional)
Move over tuna – this quick & easy salad has you beat! Try it anywhere you’d use tuna salad: on a sandwich with sliced tomatoes and green leaf lettuce, in a pita with cucumber slices, on wheat crackers as a snack, or as a protein-packed topping for a fresh green salad. With less fat & calories and tons more taste, you can’t go wrong with this one!
I didn't realize how NOT flavorful regular lasagna noodles were until I made this dish with eggplants instead. Feel free to personalize by stuffing with your favorite ingredients, and you'll never miss the pasta!
This deliciously simple recipe is a real crowd-pleaser, and its nutritional benefits are off the charts!
2 parts organic black strap molasses
2 parts organic dijon mustard
1 part organic white wine vinegar
coarse ground black pepper, to taste
Whisk ingredients together in a bowl, then dip shrimp, fish or chicken in mixture right before grilling (do not use as a marinade). The molasses will caramelize slightly on the surface, sealing in the moisture and taste of whatever you are cooking.
One of my favorite dishes at our summer potluck, this delicious quinoa salad is a very loose recipe, so you can include your favorite ingredients for a tasty treat!
1.5 cups of quinoa to 3 cups of water (boil and simmer for about 10 min until quinoa is fluffy; set aside to cool)
Chop up leftover vegetables in your fridge: snap peas, mushrooms, peppers, green beans, cherry tomatoes, zucchini, broccoli, black/garbanzo beans, whatever you have on hand.
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