Garden Salad with Lime Cilantro Dressing

Garden Salad with Lime Cilantro Dressing

Recipe & Photo From:  "Laylita's Recipes"

Link:  http://laylita.com/recipes/2008/02/15/garden-salad-with-lime-cilantro-dressing/

Original Site Includes:  Spanish version

Yield: For 6-8 people as a starter or side salad.

Ingredients:

• 1 head of lettuce, washed and leaves cut or torn into large pieces
• 2 tomatoes, sliced or quartered
• ½ red onion, thinly sliced
• 1 avocado, sliced or diced
• 1 tbs finely chopped cilantro
• Juice of 2 limes
• 2 tbs olive oil
• Salt and pepper to taste

Instructions

1. To make the dressing whisk the chopped cilantro, lime juice, olive oil, salt and pepper together.
2. Combine the lettuce, tomatoes, onions and avocado in a large bowl.
3. Toss the salad with the dressing and serve.

Notes

Add slices of grilled chicken or meat, or leftover salmon/shrimp to make this full entree style salad.

Nut Butter/Celery Boat

Nut Butter/Celery Boat

Recipe & Photo From:  "Greatist"

Link:  http://greatist.com/health/high-protein-snacks-portable

Original Site Includes:  31 Healthy Snack Ideas



Instructions:

Any vehicle for nut butter (almond, peanut, or cashew, perhaps?) is perfection in our book. Try loading a few celery sticks with 1 tablespoon of any nut butter topped with a few whole almonds or raisins (oh yeah, we went there). If you’re not a fan of celery, try scooping out the middle of an apple and fill it with a nut buttery surprise!

*Also try with raisins

Nut Butter/Banana Rice Cakes

Nut Butter/Banana Rice Cakes

Idea & Photo From:  "Greatist"

Roasted Brussels Sprouts

Roasted Brussels Sprouts with Pecans

Recipe & Photo From:  "Real Simple"

Link:  http://www.realsimple.com/food-recipes/browse-all-recipes/roasted-brussels-sprouts-pecans-00000000006807/index.html?crlt.pid=camp.SrL3nf1ohF3D

Original Site Includes:  Nutrition Information

Serves 8| Hands-On Time: 15m| Total Time: 40m

Ingredients

• 2 pounds Brussels sprouts, trimmed and halved
• 1 cup pecans, roughly chopped
• 2 tablespoons olive oil
• 2 cloves garlic, finely chopped
• kosher salt and black pepper

Directions

1. Heat oven to 400° F. On a large rimmed baking sheet, toss the Brussels sprouts, pecans, oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Turn the Brussels sprouts cut-side down.
2. Roast until golden and tender, 20 to 25 minutes.

Vietnamese Summer Rolls

Vietnamese Summer Rolls with Avocado & Mango

Recipe & Photo From:  "Inquiring Chef," Jess Smith

Link:  http://www.inquiringchef.com/2013/07/22/vietnamese-summer-rolls-with-hoisin-peanut-dipping-sauce/

Original Site Includes:  Step-by-step Photos & Nutrition Information

Serves: 6

Ingredients

• 1 package (about 20) round rice paper wrappers (see note)
• 1 head romaine lettuce, torn into pieces
• 1 bunch fresh basil leaves (Thai basil will work best, but any other variety will do)
• 1 red pepper, cut into thin strips
• 1 carrot, cut into thin strips
• 1 cucumber, cut into thin strips
• 1 mango, cut into thin strips
• 1 avocado, cut into thin strips (squeeze a little lemon over this if you won’t serve it right away)
• Hoisin-Peanut Dipping Sauce (recipe below)

Instructions

1. Set out all ingredients listed above. Just before serving, soak 1 rice paper at a time in water until it becomes oft and shake to drain. Lay rice paper out on a large plate or cutting board. Add ingredients of choice in a line across the lower quarter of the paper in the following order – lettuce, basil, red pepper, carrot, cucumber, mango, avocado.
2. Close the rolls by folding the left and right sides of the paper towards the middle and rolling up tightly from the bottom of the roll.
3. Serve immediately with Hoisin-Peanut Dipping Sauce.

Notes

Rice paper wrappers can be found in the Asian section in most grocery stores with other dry goods - most often they are labeled as Thai or Vietnamese. The kind used for this recipe are never refrigerated or frozen. They are crisp like a cracker when you buy them but become soft and pliable when soaked in water for a minute.

Roasted Chickpeas

Roasted Chickpeas

Recipe & Photo From:  "Real Simple"

Link:  http://www.realsimple.com/health/nutrition-diet/healthy-eating/low-calorie-snacks-00100000063976/page19.html?crlt.pid=camp.0UtNUZ1mgM5x

Original Site Includes:  Nutrition Information



Roasted chickpeas (¼ cup tossed with 1 teaspoon olive oil, cumin, and chili; roasted at 375º F for 35 to 40 minutes)

Pad Thai

Vegetable Pad Thai

Recipe & Photo From:  "Simply Scratch"

Original Site Includes:  Step-by-step photos

Link:  http://www.simplyscratch.com/2012/01/vegetable-pad-thai.html

Yield: serves 4-6

Ingredients:

*Include shredded chicken if desired
1 package Stir Fry Rice Noodles
1 small {or half of a large} Red Bell Pepper, sliced into strips
1 Carrot, peeled and sliced thinly on an angle
1 cup Snow Peas
2 small Garlic Cloves, minced
4-5 Mushrooms, sliced
1 can Water Chestnuts, drained
1/2 cup Peanuts, ground, for garnish
Cilantro, for garnish
For the Sauce: *(Alternate Soy-Free sauce option included at bottom of post).
3 tablespoons Peanut Oil, plus a tablespoon for your wok
1-1/2 tablespoons Rice Vinegar
1 tablespoon Sesame Oil
1 tablespoon Tamari *(Substitute Fish Sauce for soy-free version)
Juice of half a lemon
4 teaspoons Honey
1 teaspoon Sriracha or your favorite spicy chili sauce
1/4 cup Natural Smooth Peanut Butter

Directions:

Prep all vegetables before you do anything. Having everything prepared will help save time while making this dish up!
Add all the sauce ingredients into a small bowl, whisk to combine.
Bring some water to boil, pour over the rice noodles and let sit for 8-10 minutes. {or follow your package directions}
To a hot wok or non-stick pan, heat up a tablespoon of the peanut oil. To the hot oil, add the vegetables... stir until starting to brown but not lose color, about 6-7 minutes. Add water chestnuts and garlic, stir for one minute. Pour in sauce, stir and then add the noodles. Toss together and then serve up a plate with a sprinkle of the ground peanuts and torn cilantro leaves.
*I have to add, this recipes served hot is Ahhhh-mazing, but the left overs weren't as delicious as it was fresh out the wok. Just keepin' it real folks.

Alternative Sauce:

From "Just A Taste" 

For the whole recipe, link to:  http://www.justataste.com/2013/10/easy-best-pad-thai-chicken-recipe/

 1 1/2 Tablespoons tamarind concentrate/paste
1/4 cup fish sauce
1/2 teaspoon Sambal Oelek (chili sauce)
1/3 cup packed light brown sugar *(Substitute Agave for sugar-free version)
1/8 teaspoon fresh black pepper