I’ve put togteher a list of recipes from my site and the sites of other awesome food bloggers to enjoy over Memorial Day weekend. Some are a little indulgent, but most are flavorful and healthy. You’ll find salads, main dishes, drinks and desserts. Just click on the image and it will take you directly to the recipe. Enjoy and have a fun safe holiday weekend!
Add cubes to a large mixing bowl and zest half the peel of one lemon. Add 2 to 3 tablespoons of olive oil or until all veggies are evenly coated. Add a few shakes of cayenne pepper, depending on desired spiciness. Add sea salt to taste ( I added 1 tsp).
Spread out on a baking sheet and bake for 30 to 45 minutes until veggies are tender and slightly crisp.Enjoy!
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It has taken some time, but I am finally to the point where I miss seafood at times. Although nothing will be changing in the near future about my diet, I have gotten creative. For many reasons people are unable to to eat ahi salad, whether it be a fear or uncooked meat, or a seafood allergy. I made this recipe as a refreshing snack, but also it’s fun that it is reminiscent of the decadent salad I once enjoyed.
*Makes 2 servings
1 well-peeled (supremed) grapefruit, cubed
1 tsp white miso paste
1 tsp minced ginger
1 tbsp rice vinegar
1 tbsp sesame oil
Red pepper flakes to taste, depending on spice tolerance
1 tsp soy sauce
1/2 tbsp lime juice
1 tsp agave nectar
2 tbsp chopped seaweed (nori)
1 to 2 tsp sesame seeds
Crispy dried jalapenos (optional)
Whisk together dressing, but do not top until ready to serve. It is not as good if it sits for more than 30 minutes or so, I find.Top with seaweed and sesame seeds and serve.
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Sasha was gracious enough to share one of her delicious recipes and I think this is a fantastic dish for Thanksgiving. Vegetarians and vegans are often looking for main and side dishes that can go along with a traditional holiday meal, while non-vegetarians are often looking for a new dish that is a little out of the box. I love this dish because many of the side dishes on holidays are vegetarian, but not vegan. This dish is also a great source of fiber and protein!
1 TBSP olive or grapeseed oil 1 sweet onion, diced 2 medium carrots, peeled & diced 2 large celery stalks, diced 1 red bell pepper, diced 2 TBSP parsley (dry) or 1/4 cup fresh parsley, chopped 1 tsp smoked paprika 1/4 tsp cumin 1/2-1 tsp turmeric 1 cup tricolor quinoa 2 cups of lentils cooked, drained 2 cups water 1 TBSP bouillon 2 pkt True Lemon or 2 tsp lemon zest
Sauté onion, celery, carrot in oil. Cook 10 minutes or till tender. Add rinsed quinoa, drained lentils, and the bell pepper. Add all seasoning and stir. Add water and bouillon. Bring to a boil. Reduce heat to simmer and cover for 15-20 minutes. Turn off heat and let sit 5-10 minutes before serving.
I have always found the combination of cucumber and melon to be a nice clean scent. I was curious about how they might taste together. Both cucumbers and melons are so refreshing on a hot day– lots of flavor from the melon, and a nice light flavor from the cucumber. Desiring to keep this recipe simple, I used few ingredients. This medley is in a category of it’s own for it’s combination of sweet, salty and tart flavors. I hope you and enjoy it as much as I did!
4 cups of melon, cut into 1 to 1.5″ cubes
2 cups of cucumber, seeded and diced
1/2 cup plain feta crumbled
1/4 fresh mint leaves
Sea salt (himalayan)
Combine melon, cucumber, mint (roughly chopped) and feta tossing well. Mix in 1 to 2 tablespoons of grapeseed oil, and the juice of 1/2 lemon. Mix in 1/2 tablespoon of sea salt. Refrigerate and serve chilled. Garnish with additional mint leaves.
I have a confession to make: french fries are definitely a weakness of mine! Most of the time I just steer clear altogether, but I get really excited when I get the chance to eat them. Fries are unhealthy because of the high amount of oil they are cooked in, and the sodium. Also, white potatoes aren’t as packed with nutrients as say, a sweet potato. One cup of cubed sweet potatoes has 377% the daily intake of Vitamin A, 448 mg potassium, and 4 grams of fiber. As the rule goes, the more vibrant the color, the higher the nutrients. I decided to use a sweet potato to beat my craving, and get a healthy dose of nutrients to boot! My sweet potato steak fries are super fast and easy to make. They are great with a wrap, topped with chili, or with a burger. Below you will see that the measures for this recipe are given for an individual serving. Increase as needed.
Prep time: 5 minutes
Cook Time: 20 minutes
1/2 to 1 sweet potato per person, depending on size
1 tsp Curry powder
1/2 tsp sea salt
1 TBSP 21 seasoning salute
1 tsp ground cumin
1-2 tsp grapeseed oil
Preheat oven to 400 degrees. Wash and peel sweet potatoes. Cut them in half lengthwise, and then into large 1″ wedges. In a large mixing bowl, toss wedges with 2 tsp oil per potato. Add curry powder, ground cumin, 21 seasoning salute, and coarse sea salt and make sure all wedges are coated evenly. Spread wedges out on a baking sheet. Bake for about 20 minutes, turning over wedges halfway through baking time.
We just celebrated my gram’s 76th birthday. It was so fun! It’s easy to go all out for someone who has spared nothing to help others accomplish their dreams. She means a lot to me, and everyone she meets has felt her generosity and beautiful spirit. This year the celebration was a late lunch. We filled the house and patio with festive hues of pink (her favorite color) and filled the tables with snacks, sweets and hearty foods. Mommie asked me to make a cool salad to go along with the array of veggies, meats and breads. She specifically asked me to make a pasta salad, but I like to color outside the lines. I knew that sautéed veggies and baked chicken would go well with a Mediterranean inspired salad, so I had that in mind with a new twist. Although quinoa has it’s roots in South America, the salad’s deliciousness was kicked up a notch with this healthful ancient grain. This dish will be a hit with many guests because it is refreshing, yet filling. It has seafood in every bite, and the quinoa is nutritious and gluten-free. I’ve designed this dish to feed 30 guests. You may make portions smaller or larger according to your needs. It can also stand alone as a one-dish meal.
Any salt-free seasoning blend (Mrs. Dash, 21 seasoning, etc)
1-2 large English cucumbers, washed, halved and seeded
1 cup of pitted Kalamata olives
Extra virgin olive oil
½ cup crumbled feta (I used herb feta)
1 cup fresh Italian parsley
1 package of quinoa (11 servings. I used a tricolor quinoa for an extra dimension of color)
½ large red onion, minced
1 lb of medium shrimp
1lb bag of mixed seafood (such as scallops, calamari and shrimp, I bought from Trader Joe’s)
3 Roma tomatoes, roughly chopped
1 lb baby spinach
Cook quinoa according to directions. I used the microwave directions to free up stovetop space. Allow it to cool down once cooked.
On a large cutting board, cut halved cucumbers into thinly sliced pieces. Next, roughly chop tomatoes and add all contents to a large mixing bowl along with minced onion.
In a large skillet, saute seafood, if raw. You have the option of unthawing already cooked seafood as well. You may need to break it up, since it is a large quantity. On medium high, heat 1 TBSP olive oil. Once heated, add seafood and toss in 1 TBSP balsamic vinegar and a dash of sea salt. Cook for about 3-5 minutes. Shrimp should become translucent and begin to turn pink. Remove from heat, and allow to cool.
Saute baby spinach in about 1 to 2 tsp oil with sea salt and salt free seasoning. Should begin to wilt after 2-3 minutes. Remove from heat and set aside to cool.
In a large mixing bowl mix quinoa, olives, seafood, vegetables and about half the parsley.
Dressing: in a small bowl add 1/4 cup extra virgin olive oil, 1 TBSP balsamic vinegar, the juice of 1/2 lemon, a dash of sea salt, and 1 TBSP dry oregano. Whisk together.
Toss salad with dressing and place salad in its proper serving container.
Sprinkle more salt free seasoning over the salad, sprinkle feta over the top, then add 1 cup of roughly chopped parsley over the top for garnish.
Refrigerate for at least 2 hours before serving.
Salad before adding to serving container and topping with feta.