Mediterranean Stuffed Mini Peppers- Two Ways

These mini peppers are the perfect pre-game appetizer, a filling snack or as a delicious side dish. They can me made hot or cold. First way: Roasted Stuffed Peppers 

Ingredients:

6 mini bell peppers, rinsed, halved and seeded 

2-3 tablespoons hummus 

1 tablespoon chopped olives

2 tablespoons crumbled feta cheese 

parchment paper or cooking spray 

Directions: 

Preheat oven to 425 degrees then placed the halved peppers face down on a baking sheet coated with cooking spray or lined with parchment. Bake for 10 minutes. Flip over and bake for 5 minutes. Remove from over and spread with 1/2-1 teaspoon hummus (depending on size of your pepper), top with 1/2 teaspoon chopped olives and 1 teaspoon cheese. Return to the oven and bake for another 5 minutes, remove and serve. 

Make 6 pepper halves, 6 servings 

Serving Size: 1 pepper halve Calories 47 Protein 1 g Carb 3 g Fiber 2 g Sugars 1 g Fat 3 g Saturated fat <1 g Sodium 213 mg

Second way: Chilled Stuffed Peppers 

Ingredients: 

6 mini bell peppers, rinsed, halved and seeded

2-3 tablespoons hummus 

1 tablespoon chopped olives 

1 tablespoon diced cucumber 

2 tablespoons crumbled feta cheese 

parchment paper or cooking spray 

Directions: 

Place peppers on a plate, cut side up. Spread with 1/2-1 teaspoon hummus (depending on size of your pepper), top with 1/2 teaspoon chopped olives, 1/2 teaspoon cucumber and 1 teaspoon cheese and then serve. Chill in the fridge if not serving immediately. 

Make 6 pepper halves, 6 servings 

Serving Size: 1 pepper halve Calories 47 Protein 1 g Carb 3 g Fiber 2 g Sugars 1 g Fat 3 g Saturated fat

Read more...

Sweet and Spicy Cucumber Salad

Just a few simple ingredients combine to create this delicious side salad that is low in fat and calories but big on flavor! 

Ingredients: 

2 cups sliced cucumbers

2 tablespoons seasoned rice vinegar 

1 tablespoon lemon juice 

1/2 teaspoon Tajin seasoning (a chili lime seasoning blend) 

Directions: 

Add the cucumbers to a small to medium sized bowl. Pour the rice vinegar and lemon juice over them and the sprinkle with the seasoning. Toss to coat and serve. Chill if not serving immediately. 

Makes 2 cups,  4 servings 

Serving size 1/2 cup Calories 21 Protein 5 g Carb 5 g Fiber 1 g Sugars 4 g Fat 0 g Saturated fat 0 g Sodium 314 mg

Read more...

Honey Buffalo Cauliflower Bites

 

This buffalo cauliflower works great as an appetizer, snack or side dish!

Ingredients:

1 medium sized head of cauliflower, cut into florets
¼ cup buffalo sauce (I used Sweet Baby Rays brand)
2 tablespoons honey
1 teaspoon canola oil
1/8 teaspoon garlic salt
1 T gluten free oat flour or all purpose flour
salt to taste
cooking spray or parchment paper

Directions:

Preheat oven to 425 degrees. Whisk together the buffalo sauce, honey, canola oil, garlic salt and flour in a medium sized bowl. Dip the cauliflower florets to coat with the sauce mixture and spread them out on a baking pan lined with parchment paper or coated with cooking spray. Bake 15 minutes, flip the florets over and then another 15-20 minutes, until lightly browned

Makes 4 servings

Serving size: ¼ recipe Calories 92 Protein 3 g Carb 15 g Fiber 3 g Sugars 8 g Fat 4 g Saturated fat 0 g Sodium 434

Read more...

Cauliflower Stuffing

Lower in carbs and higher in fiber, you won’t miss the bread in this flavorful veggie-based stuffing!

Ingredients:

2 cups chopped celery

2 cups chopped onion

2 cups chopped carrots

2 tablespoons margarine or butter

1 large head of cauliflower, chopped

2 cups chopped crimini or button mushrooms

1/2 cup low sodium chicken or vegetable broth

2 teaspoons Morton Nature’s Season Seasoning blend (or your favorite seasoning)

½ teaspoon sage

salt and pepper to taste

Directions:

Coat the pot with one of the tablespoons of margarine/butter, add celery, onions, and carrots and sauté until just before tender about 5-7 minutes. Add the mushrooms and cauliflower and stir in the last  tablespoon of margarine/butter until melted. Pour in the broth, sprinkle with the seasoning and sage and simmer until the veggies are tender, about 10 to 15 minutes, stirring frequently.

Makes about 7 cups, seven servings

Serving size: 1 cup Calories 86  Protein  3 g Carb  10 g Fiber 2 g Sugars 5 g Fat 3 g saturated fat 0 g Sodium 490 mg  

Read more...

Brunch Style Cauliflower Fried “Rice”

Ingredients:

1/2 package Trader Joe’s  Cauliflower Fried Rice (or other frozen cauliflowers rice blend)

1/4 cup liquid egg whites 

5 sliced cremini  mushrooms

1 tablespoon slivered almonds

1 teaspoon olive oil to coat the pan 

sprinkle with soy sauce and Tjoes mushroom unami seasoning

Directions:

Combine all in medium sized pan on medium-high heat and sautée for about 5 minutes until golden brown (I added the egg whites about 2 minutes into cooking)

Makes 1 serving

Serving size about 2 cups  Calories 230  Protein 12 g  Carb 18  g  Fiber 6 g Sugars 7 g Fat 14 g Saturated fat 1 g Sodium  280  mg (not including soy sauce or seasoning)

Read more...

Recipe ReDux Post # 82: Power Salad

The Recipe ReDux for May is "Shower Season," meaning we were challenged to develop healthy recipes that could be served at brunches and showers for this time of year....think graduations, bridal baby showers galore!

Vegetables and salads are often overlooked or ignored at these types of gatherings so I wanted to create a salad that would be enticing enough for guests to choose to put it on their plate for its flavor, not just for obligatory health benefits. I tried a combination of trendy kale salad mix, balanced out with some simple butter lettuce, added some fresh fruit and dried cranberries for sweetness and then topped it with chopped nuts for a salty crunch. This salad is packed full of nutritious power foods like berries, kale and nuts, thus earning its name. The tastes and textures work really well together and you can top it with your favorite vinaigrette dressing.

Ingredients:

6 cups kale slaw type salad mix (with kale, cabbage, brussels sprouts, broccoli- I used Trader Joes Cruciferous Crunch)
6 cups butter lettuce
1 cup fresh blueberries
1 cup chopped apple
1/4 cup dried cranberries
1/4 cup chopped nuts (I used pistachios...almonds or walnuts would work well too)
vinaigrette dressing of choice

Directions:

Put all the ingredients in a large bowl, add dressing, toss and serve.  Chill in the fridge with dressing on the side if not serving immediately.

Makes 14 cups, about 7 servings

Serving size 2 cups (without dressing) Calories 85  Protein 2 g  Carb 16  g  Fiber 3 g Sugars 11 g Fat 2 g Saturated fat 0 g Sodium  27 mg
   

Read more...

Recipe Redux Post # 79 Mediterranean Bruschetta Mix

The Recipe ReDux for February is Oscar themed dishes. The challenge is focused on create a dish associated with a famous movie or a viewing party appetizer worthy to celebrate the big night. Parties  tend to have more than their share of indulgent goodies so I thought I'd make a very light and refreshing dish to offset all the heavier foods that tend to be served.  This recipe combines very simple ingredients to create a delicious low calorie appetizer that works great with crackers, pita bread or bruschetta style with toasted bread.  It tastes great on toast spread with hummus or mashed avocado as well. I hope you will give it a try along with all the other Recipe ReDux Oscar recipes!

Ingredients:

1 cup diced Persian Cucumber

1 cup diced tomatoes

1 cup diced black olives

1 tablespoon rice vinegar

1 tablespoon lemon juice

salt and pepper to taste

dash of dried oregano (optional)

Directions:

Combine all of the above in a medium sized bowl.  Chill is not serving immediately. Serve with pita wedges, pita chips, toasted bread. 

Makes 3 cups  6 servings

Servings size 1/2 Calories 45 Protein 1 g Carb 4 g Fiber 1 g Sugars 2 g Fat 3 g Saturated fat 0 g Sodium 44 mg

Read more...

Recipe ReDux Post # 73 Mexican Style Cucumber Boats

August Recipe ReDux theme is “Crunchy Snacks!”  When I think of crunchy snacks-chips, pretzels, popcorn come to mind, yet this time I wanted to try create a different kind of snack.  Raw veggies pack a healthy crunch and I had some cucumbers in the fridge, so I decided to start with those.  I wanted to make a heartier snack so I filled tried my luck at a Mexican themed cucumber boat by filling them with some black bean dip from Trader Joes that I had bought recently and have been wanting to sample.  Topping them with some tomatoes, corn, olives and cheese worked perfectly and the recipe came together nicely. These are a great appetizer, afternoon snack, or a few of them could work for a quick lunch too.  I hope you will try them out along with all the other snacks developed by the Recipe ReDux group.

Ingredients:

3 Persian cucumbers, ends trimmed, halved and seeded (makes 6 “boats”)
6 tablespoons black bean dip (I used Trader Joes brand)

2 tablespoons chopped black olives
2 tablespoons cooked corn
2 tablespoons finely diced tomato

2 tablespoons low fat shredded cheese

Directions:

Spoon about 1 tablespoon black bean dip into each cucumber half, sprinkle with 1 teaspoon each of corn, tomatoes and olives. Top each with one teaspoon of cheese and serve. Chill if not serving immediately.

Makes 6 servings

Serving Size 1 boat: Calories 45 Protein 2 g Carb 7 g Fiber 2 g Sugars 2 g Fat 1 g Saturated fat 1 g Sodium 156 mg

Read more...

Recipe ReDux Post # 66 Detox Salad

The Recipe ReDux for January  is “Favorite Kitchen Tool!”  To start off 2018 we were encouraged to develop a recipe featuring one of our favorite kitchen gadgets.  I absolutely LOVE my julienne peeler. In fact I got a new one recently. Currently, the main culinary purpose it  serves in my household is to make zucchini noodles, so for this ReDux challenge I wanted to try something new.  

The New Year is a time to begin fresh and for many, to clean up eating habits after indulging over the holidays. I decided to try making a yummy “detox” salad including flavorful beet and carrot shreds  (brought to you by the julienne peeler of course) along with some other nutrient packed ingredients like apples and walnuts.  I tossed all of this in a simple dressing of lemon, olive oil, rice vinegar and honey which brought it tighter perfectly. It’s a great side to brighten up your meal, or you can serve it as a main meal atop your favorite greens with added protein like chicken or fish.  I hope you will try it out along with all the other yummy recipes made with cool kitchen gadgets by the Recipe ReDux team!

Ingredients:

½ cup carrots shreds (use 1 medium carrot)

½ cup raw beet shreds ( use ½-1 medium beet)

½ cup chopped apple

¼ cup chopped walnuts

1 teaspoon olive oil

1 tablespoons seasoned rice vinegar

1 tablespoon lemon juice

1 teaspoon honey

salad greens like kale, spinach, field greens (optional for serving)

Directions:

Peel the carrot and beets, then shred them using the julienne peeler (or a regular peeler or food processor can also be used) . Add them to the chopped apple and walnuts in a small-medium sized bowl. In  a  separate small bowl whisk together the olive oil, vinegar, honey and lemon juice. Pour the dressing into the bowl with the salad ingredients, toss and serve.   .

Makes 2 cups, about 2 servings  Serving Sixe: 1 cup  Calories 184 Protein  4 g Carb  19 g Fiber  3.5 g Sugars 13 g Fat 12 g saturated fat  2 g Sodium  165 mg

Read more...

Recipe ReDux Post # 64 Festive Sautéed Brussel Sprouts with Tomatoes

November’s Recipe ReDux is “Naturally Colored Treats and Trimmings” and the challenge was to create a sweet or savory dish centered around the colors of the season.  I decided to go with savory and have wanted to create a new Brussels sprout side dish for awhile, so I knew I had the green color right there. When brainstorming about the red I thought I’d try tomatoes since it seemed like an interesting combo and the result was a simple and quick dish that successfully relies a lot on the flavor of these beautifully paired red and green veggies. I hope will try it out this holiday season along with many of the other dishes of naturally festive hues created by the talented Recipe ReDux crew!

Ingredients:

10 ounces cups of  raw Brussels sprouts- stems trimmed and halved   
1 tablespoon olive oil

¾ cup halved cherry or grape tomatoes
salt, pepper, garlic salt

Directions:

Cook the Brussels sprouts until almost done- they can be cooked by either boiling them in a pot of water, steaming in a pyrex dish in an half inch of water for about 4 minutes. Drain the cooked Brussels add them to a medium-large pan coated with the olive oil and sauté on medium high heat until starting to brown, about 3-4 minutes Then put in the tomatoes and continue to sauté for another 1-2 minutes until the tomatoes have softened.  Serve with salt /garlic and pepper to taste.

Makes 2 1/2 cups (5 servings)

Serving size: ½ cup Calories 53 Protein 2 g Carb 5 g Fiber 2 g Sugars 1 g Fat 3 g saturated fat 0 g Sodium 11 mg (not including salt/garlic salt)

 

Read more...

Spring Veggie Recipe Round Up

Now that we are officially a few weeks into Spring,  I thought I'd share some of my favorite recipes highlighting veggies of the season. Enjoy!

Simple Roasted Asparagus



Roasted Cauliflower Salad



Broccoli Smashed Potatoes






Cauliflower "Faux" Sotto




Broccoli Salad




Spinach Artichoke Dip

Sesame Asparagus

Vegetarian Antipasto Salad

Read more...

Recipe ReDux Post # 55 Cauliflower Mushroom Taco Filling

February Recipe Redux theme is Taco Tuesday!! So as you can guess, we were encouraged to develop a creative taco recipe :)   It is my belief that that the world can always use more vegetarian taco options so I decided to develop one to add to the mix!  I used two of my favorite veggies as a base -cauliflower and mushrooms, and simply sauteed them with some onions and basic spices and the result was really delicious.  Caulifower often has a potato-like texture, and mushrooms can be somewhat “meaty” in mouth feel so these two veggies worked very well as the filling to replace potatoes and meat, which are two popular types of taco fillings. This filling is very versatile and works well in tortillas, lettuce wraps, atop a salad or even as a yummy veggie side dish.  You can add beans, cheese or your favorite meat to pump up the protein.  I hope you will try it and also check out some of the other great taco ideas from the Recipe ReDux group!

Ingredients:

5 cups chopped raw cauliflower florets

4 cups chopped Portobello mushrooms

1 cup chopped white onion

1 tablespoon olive oil

½ tablespoon chili powder

½ tablespoon ground cumin

salt to taste (optional)

Directions:

After chopping up all the veggies add the mushrooms and the onions to a large pan coated with the tablespoon olive oil and sauté on medium high heat, stirring occasionally,  until starting to brown (about 5 minutes).  While the mushrooms and onions are cooking, steam the cauliflower al dente in a pot of shallow boiling water or in a microwave-safe dish in 1 inch of water (covered) for about 4 minutes.  Drain the cauliflower and add it to the pan with the mushroom-onion mixture. Add the cumin and chili powder, mix well to coat the veggies and continue to heat for about 4-5 minutes until lightly browned and tender. Add salt to taste if desired and serve.  This works great with tortillas, lettuce cups, or mixed in with black beans atop a salad or as a burrito bowl with beans, rice and cheese.

Make 5 cups 5 servings

Serving size: 1 cup  Calories  90 Protein 4 g Carb 13 g  Fiber 3 g Sugars 5 g Fat 3 g Saturated fat 0 g Sodium  40 mg

Read more...

Recipe ReDux Post # 51 and Gabby's Eats: Fabulous Fall Veggie Bowl

“Plant Power Protein Bowls” is the October theme for the Recipe ReDux Challenge and us bloggers were encouraged to put together our own nutritious and delicious plant based, protein packed bowl.  I am fortunate to have a kid that loves veggies so I thought I’d bring Gabby in on this one to help me out. I was very intrigued to find out what kinds of ingredients that she would put in her ideal veggie and protein bowl. Her first step in the planning was to ask me what veggies and fruits were in season.  We took to the internet to research Fall produce and she decided she wanted to do a Fall themed bowl featuring some of the best produce of the season.  

She then literally “mapped” out her bowl recipe on a paper- including kale, sweet potatoes, turnips, Brussels sprouts, as the veggies.   

We thought it would be a fun idea to take a variety of our favorite recipes I have previously created using these veggies in the past, to fill the bowl with all kinds of flavor.  Once our ingredient shopping was done,  we had a busy afternoon of cooking the veggie recipes to put in her bowl. To make it complete, she chose steamed edamame as her plant protein source and then topped her bowl off with a sprinkle of dried cranberries for the finishing touch.  The result was rainbow of color, taste and nutrition and I was very proud of her creation.  We hope you will give it a try and also check out some of the other powerful plant based bowls developed by the awesome group of Recipe ReDux bloggers.

Ingredients:

½ cup Super Smoky Sweet Potato Chips:  Recipe HERE

½ cup Simply Sauteed Kale:  Recipe HERE

½ cup Honey Balsamic Roasted Brussels Sprouts:  Recipe HERE

½ cup Sea Salt Roasted Turnips:  Recipe HERE

¼ cup cooked edamame

1 tablespoon dried cranberries

Directions:

Prepare all the veggie recipes as listed per links above and arrange a ½ cup of each into a medium sized bowl.  Add the edamame and cranberries and serve!

Serving size: 1 bowl Calories 415  Protein 14 g Carb 54 g  Fiber 13 g Sugars 18 g Fat 15 g Saturated fat 1 g Sodium  600 mg

An InLinkz Link-up

Read more...

Gabby's Eats: Sea Salt Roasted Turnips

Gabby and I were overdue for time in the kitchen together so this past weekend we got cooking!  She wanted to make something seasonal and after doing a little research online about Fall fruits and vegetables, she chose turnips. Gabby was intrigued because they are one of the only vegetables she has not tried and I was all about her choice since I have never cooked turnips at home and have only enjoyed them at restaurants. I asked her how she wanted to prepare them and she came up with something simple- olive oil and sea salt. I suggested the best way to cook them was to roast them with her two chosen ingredients.

I peeled and chopped up the turnips (since this was a bit of a challenging task requiring a sharp knife) and then Gabby added the olive oil and the salt and mixed them up. We spread cubed turnips on a greased pan and in just 15 minutes we had crispy delicious turnips fresh out of the oven. They were so delicious and the olive oil and salt were just the perfect way to season them.  Gabby ate them all up and was happy to have a new veggie choice in the rotation.  We hope you will give them a try too!

Ingredients:

2 average sized turnips, peeled and cut into ½ inch cubes (about 4 cups raw cubes)

2 tablespoons olive oil

¼- ½ teaspoon sea salt

cooking spray

Directions:

Preheat oven to 375 degrees. Add the cubed turnips into a medium bowl, put in the olive oil and salt and toss to coat.  Spread the turnips out on a baking sheet coated with cooking spray and roast for 10 minutes. Flip them over and cook another 5-10 minutes until tender with a fork and browned.

Makes 2 Cups, 4 servings

Serving Size: ½ cup Calories 95 Protein 1 g Carb 8 g Fiber 2.5 g Sugars 5 g Fat 7 g Saturated fat 1 g Sodium 400 mg

Read more...

Recipe ReDux Post # 48: Cajun Cauliflower "Rice" and Beans

July's Recipe ReDux theme is "Get Your Fruits and Veggies in Shape" and we were encouraged to develop a recipe using fruits or veggies in unusual shapes/creative cuts.  Cauliflower had been on sale at my local Sprouts Market last week so I eagerly bought 2 large heads. As the week wore on I started to realize the cauliflower had been just sitting in my fridge and it needed to be eaten!! I decided it would be the perfect veggie to work with for this challenge and I thought it would be a good idea to try my luck at another cauliflower rice recipe.  As you may recall, I have made a faux risotto with cauliflower rice with turned out great.  This time I went for simple pairing of cauliflower rice with black beans and spiced it up with some Cajun flair.  Just four ingredients combine to make a super yummy dish that can be served as a side with your favorite protein, or even be a meal itself served over salad or topped with avocado, cheese and salsa! It is high in fiber and protein and low in fat too, which is a bonus!! I hope you will give it a try and take a look at all the other creative veggie/fruit recipes developed by the talented Recipe ReDux group!

Ingredients:

1 large head of cauliflower
1 tablespoon olive oil
1/2 to 1 teaspoon of Cajun seasoning
Two 15 ounce cans of black beans, drained and rinsed well

Directions:

Make the cauliflower into raw "rice " by using THIS recipe.  Add the tablespoon olive oil to a large skillet and put in the cauliflower rice and sprinkle the seasoning over it .  Saute on medium-high heat for a few minutes, stirring frequently.  Add the black beans and heat for another 3-5 minutes until warmed through.

Makes 5 heaping cups, five servings

Serving size: 1 heaping cup Calories 189 Protein 12 g Carb 31 g Fiber 8 g Sugars 2 g Fat 3 g Saturated fat 0 g Sodium  136 mg

An InLinkz Link-up

Read more...

Recipe ReDux Post # 47 Avocado Peach Salsa with Some Help From Gabby!

The Recipe ReDux Challenge for June is "Celebrate a ReDuxer"! Being that June happens to be the birthday month of Recipe ReDux (it started back in June 2011!)  we were asked to pick a recipe from one of the bloggers in the group to share or create our own dish from, using it as an inspiration.

Let me start off by saying, I love the blog Teaspoon of Spice , developed by two very talented dietitians, Serena  Ball MS, RD and Deanna Segrave-Daly RD.  They not only happen to be fellow moms/dietitians/bloggers and successful business owners, but in addition to that, they are the very group of dietitians who developed the Recipe ReDux in the first place, along with Regan Jones RD!! So not only do I have to thank them for this particular recipe, but I am very grateful that they bought to fruition Recipe ReDux: "the first and only recipe challenge founded by registered dietitians"!  Over the years I have enjoyed the challenges and they really inspire me, not to mention keep me on my toes and creative in the kitchen. I enjoy following the Teaspoon of Spice Blog because it has a bunch of healthy and delicious recipes (with gorgeous photos!) and some really fun and informative posts on "Healthy Kitchen Hacks" and practical "How To's".  Now on to the recipe.......

I happened to have a bunch of peaches in the house that were getting quite ripe and so I went straight to their blog and typed in the word peach in the search box.  A LOT of tempting recipes came up, including this peach pie but what really caught my eye was a peach salsa they had previously posted. We had BBQ chicken on the menu that night and this salsa seemed like the perfect accompaniment to the liven up the meal, PLUS it was a great recipe that Gabby and I could kick off her Summer vacay by making together in the kitchen.  So I pulled up the recipe, called Gabby in the kitchen and we got to work.

She helped chop the cucumbers

and the peaches,

squeeeeeeeze some fresh lime

I did the avocados and she helped pick, chop and throw in some fresh basil (the original recipe calls for mint, which we did not have.)

Then it was all mixed together and voila...we had amazing peach salsa.

You must, I repeat must... go and check out/make this recipe by clicking HERE to get to their blog!!  In addition to the salsa there is another part of the recipe that actually involves grilling chicken atop limes which I intend to try next, if only we had not run out of limes making the salsa.!! Again, hope you will check it out, along with call the celebratory June creations from the fantastic Recipe ReDux Group!!

Gabby's Shot:

An InLinkz Link-up

Read more...

Recipe ReDux Post # 42 Power Salad!

January’s  Recipe Redux is appropriately titled “A New Ingredient for the New Year," and it was all about choosing a novel ingredient and creating a recipe with it.  I didn’t have anything particular in mind so I decided to just take a trip to the store and see what jumped out at me.  I put three new ingredients in my basket- dried mulberries, avocado oil and celery salt, thinking I could probably figure out a recipe using at least one of them.  I started with a salad, throwing the mulberries atop a bed of spinach, walnuts and white beans.  Then I decided to take things a step further and actually use the celery salt and avocado oil in the dressing...which really worked!  All three ingredients really made the recipe stand out- the mulberries add a sweet and chewy texture which combos nicely with the fresh spinach, hearty beans and the crunchy walnuts.  The avocado oil has flavor set apart from olive oil and adding the celery salt, along with honey mustard gave it some zip.  This salad is a powerhouse of nutrition too- containing lean protein, healthy fat, antioxidants and fiber….plus it is very filling and delicious! I hope you will give it a try along with all these other new ingredient inspired recipes from the talented Recipe ReDux group.

Ingredients:

2-3 packed cups of spinach leaves (washed and dried well)

¼ cup dried mulberries

¼ cup canned white beans (rinsed well)

2 tablespoons chopped walnuts

1 tablespoon avocado oil

1 tablespoon honey mustard

¼ teaspoon celery salt

Directions:

Add the first 4 ingredients to a medium bowl.  In a small bowl whisk together the avocado oil, mustard and celery salt.  Pour the dressing over the salad and toss to coat. Refrigerate if not serving immediately.

Makes 2 servings

Serving size: ½ salad Calories 220 Protein 5 g  Carb 22 g  Fiber 6 g Sugars 8 g Fat 12 g Saturated fat 1.5 g Sodium 280 mg

An InLinkz Link-up

Read more...

Recipe Round Up- Delicious Holiday Sides

We are deep in the heart of the holiday season now and while sweet treats and desserts are often a focus (along with main courses like turkey, ham and brisket) side dishes deserve some attention too, especially vegetables!  Indulgence is no stranger to most of us this time of year so a great way to add some balance is by making sure to eat plenty of non-starchy veggies!  They are powerhouses of vitamins, minerals and fiber, plus the non-starchy veggies are low in calories and can help fill you up to prevent over eating other high calorie foods. Below are some of the favorite veggie side dishes that I created over the years that should definitely win a place at your table!

Maple Bacon Brussels Sprouts

Kale and Clementine Salad

Roasted Eggplant Salad

Balsamic Roasted Cauliflower With Dates and Pistachios

Honey Mustard Roasted Brussels Sprouts and Carrots

Roasted Parmesan Cauliflower Salad

Roasted Brussels Sprouts Salad With Cranberries and Almonds

Maple Glazed Carrots

Read more...