Beet and Goat Cheese Salad

Ingredients:

3 large red beets
2/3 cup walnuts
2 Tablespoons Agave Nectar
¼ cup olive oil
¼ cup balsamic vinegar
¼ teaspoon garlic, finely minced
1 teaspoon Splenda
5 oz. goat cheese
1 cup arugula, lightly packed

Instructions:

First make the candied walnuts by combining the walnuts and the Agave Nectar in a saucepan over medium heat.

Stir the nuts until well coated then transfer them to a sheet pan lined with parchment paper to cool.

Scrub the beets clean, leaving the peel on. Place the beets in a large pot of boiling water. Boil for 45 minutes to an hour, just until beets are tender and skin is easily removed.

Remove the cooked beets from the pot, peel off the skin and slice into ¼" rounds (discard ends).

Next, prepare the dressing by whisking together the olive oil, balsamic vinegar, garlic and Splenda until the ingredients are well incorporated.

Plate the sliced beets on a bed of arugula then drizzle with prepared dressing. Top with portions of goat cheese and candied walnuts.

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Baked Vegetable

Ingredients

• 1 Tbsp olive oil
• 1 medium yellow onion
• 1 tsp minced garlic
• 1 medium zucchini
• 1 medium yellow squash
• 1 medium potato
• 1 medium tomato
• 1 tsp dried thyme
• to taste salt & pepper
• 1 cup shredded Italian cheese

Instructions

1. Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about five minutes).
2. While the onion and garlic are sauteing, thinly slice the rest of the vegetables.
3. Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.
4. Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.

 

Enjoy!

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Cabbage and Radish Salad

INGREDIENTS

• 1/2 small head green cabbage (about 1 pound), shredded
• 1 bunch radishes, thinly sliced
• 1/4 cup fresh lime juice (from about 3 limes)
• Coarse salt and ground pepper
• 1/3 cup cotija cheese (2 ounces)

INSTRUCTIONS

In a medium bowl, combine cabbage, radishes, and lime juice. Season with salt and pepper and toss well. Let sit 10 minutes. Top with cotija cheese just before serving.

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Chocolate Peanut Butter Banana Shake

Ingredients

• 2 large overripe bananas, peeled, sliced and frozen*
• 1 cup original almond milk (or more to thin as desired)
• 3/4 cup ice
• 1/4 cup creamy peanut butter
• 2 Tbsp unsweetened cocoa powder
• 1/2 tsp vanilla extract

Instructions

• Add all ingredients to a blender a process until well pureed. Serve immediately.

*The overripe bananas will add the sweetness for the smoothie so use some that have a generous amount of speckles, don't use black bananas though those are just gross.

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Carpese Salad with Tortellini

8-10 servings as a side

Ingredients

• 12 ounces cheese tortellini
• olive oil, for drizzling

Dressing:

• ¼ cup red wine vinegar
• 1 teaspoon Dijon mustard
• 2 cloves minced garlic
• ½ cup olive oil (preferable extra-virgin)
• salt and pepper

Salad:

• 8 ounces mini mozzarella balls, cut in half or cubed mozzarella
• 8 ounces grape tomatoes, cut in half
• 3 ounces chopped prosciutto
• ½ cup fresh torn basil leaves

Instructions

1. Cook the tortellini according to package directions in plenty of well salted water to al dente. Drain well and place in a bowl. Drizzle with a little olive oil so they don't stick together and toss. Let them cool off a little then cover and refrigerate until cold.
2. Meanwhile make the dressing: Whisk the vinegar and mustard together in a small bowl. Drizzle in the olive oil slowly while whisking. Stir in the garlic and a couple dashes salt and pepper.
3. Add the mozzarella, tomatoes, prosciutto, basil and tortellini to a large bowl. Add the dressing and toss gently with a wooden spoon.
4. Season well with salt and pepper to taste.
5. Serve at room temperature or chilled.

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String Bean Salad with Vinegar Dressing

Ingredients

For the salad:

• 1 pound of fresh string beans, ends trimmed
• ⅓ cup diced red onion
• 3 hard-boiled eggs, chopped
• 4 - 5 slices cooked bacon, chopped

For the Dressing:

• 2 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 3 tablespoons olive oil
• 1 clove minced garlic
• salt and pepper

Instructions

1. Bring a large saucepan of water to a boil and blanch the string beans 2 minutes. Fill a large bowl with ice water and remove the string beans with a slotted spoon into the bowl.
2. Once they are cool, drain and pat dry with paper towels. Cut into 1 - 2 inch long pieces.

Make the dressing:

1. In a small bowl whisk the vinegar and mustard together. Slowly whisk in the oil. Stir in the garlic with a couple pinches salt and pepper.
2. Add all the salad ingredients to a large bowl, drizzle with the dressing, season generously with salt and pepper and gently toss.
3. Serve at room temperature or chilled. Best eaten fresh.

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Garlic Sauce Chicken

Serves 4 to 6

INGREDIENTS

• 3 tablespoons olive oil
• 4 chicken thighs (about 2-pounds)
• salt and fresh ground pepper, to taste
• 1 whole bulb of garlic, peeled, cloves separated
• 1 cup white wine (use a wine that you like)
• 3 tablespoons chopped fresh parsley
• 1 sprig fresh rosemary

INSTRUCTIONS

1. Heat olive oil in a large skillet.
2. Add chicken and season with salt and pepper.
3. Cooking over medium heat, brown the chicken on both sides; about 4 minutes per side.
4. Remove chicken from skillet and set aside.
5. Add garlic cloves to the skillet and cook, stirring frequently, until golden; about 3 minutes. DO NOT BURN the garlic.
6. Carefully add wine to the skillet.
7. Stir in parsley and add rosemary.
8. Transfer chicken back to skillet.
9. Cover and continue to cook over medium-low heat for 20 minutes, turning the chicken over half way through cooking. Add ¼-cup more wine if it looks too dry when you go to turn over the chicken.
10. Remove from heat.
11. Transfer chicken to serving dish and spoon the garlic sauce over the chicken.
12. Serve.

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