Less-Guilt Zesty Mango Guacomole

Ingredients:

  • 2 medium avocados, chopped
  • 2 large mangoes, chopped
  • 1 small fresh jalapeno pepper, minced
  • 1/4 cup chopped red onion
  • 2 tbsp chopped fresh cilantro
  • 2 1/2 tbsp fresh lime juice
  • 1/4 tsp kosher salt
  • 1/8 tsp freshly ground black pepper

Directions:

  1. Place the avocados in a medium bowl and mash with a fork, leaving some large chunks. Add the mango, jalapeno, onion, cilantro, lime juice, salt, and black pepper.

Buffalo Roasted Cauliflower

Ingredients:

  • 1 head of cauliflower
  • 1 tbsp oil
  • salt + pepper to taste
  • 1/4 cup hot sauce
  • blue cheese for dipping

Directions:

  1. Toss the cauliflower florets in the oil, salt and pepper, arrange in a single layer on a baking sheet and roast in a preheated 400F oven until lightly golden brown, about 20-30 minutes.
  2. Toss cauliflower in the hot sauce and enjoy warm with blue cheese or ranch dressing for dipping and celery sticks on the side.

Healthy Marinara Sauce- No sugar!

Ingredients:

  • 2 tsp olive oil
  • 5 garlic cloves, smashed
  • 2 (28-ounce) cans crushed tomatoes 
  • 3/4 tsp kosher salt, plus more as needed
  • freshly ground black pepper
  • 1/4 cup roughly chopped fresh basil

Directions:

  1. heat a medium large suacepan over meium heat. add the oikl and garlic and cook, stirring, until golden, about 2 minutes. 
  2. add 1/4 cup water, the tomatoes, and salt and season with black pepper to taste. Cover the pot, bring to boil, reduce the heat to medium-low, and simmer until the sauce is heated through, about 10 minutes.
  3. Remove the pan from the heat, stir in the basil, and adjust salt and pepper to taste if needed.

recipe from skinnytaste cookbook.

Cafe Yumm Sauce

If any of you have been to Oregon, you have gone to Cafe Yumm! Well don't you fret if you can't get your hands on the sauce. I have found the homemade version!

If any of you have been to Oregon, you have gone to Cafe Yumm! Well don't you fret if you can't get your hands on the sauce. I have found the homemade version!

Ingredients:

  • 1/2 cup water
  • 1/2 cup fresh lemon juice
  • 1/2 cup grape seed or canola oil
  • 1/2 cup almond meal or finely chopped almonds
  • 1/3 cup nutritional yeast
  • 1/2 cup cooked garbanzo beans
  • 1/4 cup cooked soybeans or 1/3 cup tofu
  • 1-2 garlic cloves, minced or pressed
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons curry powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried cilantro

Directions:

  1. In a small measuring cup, mix together the water and lemon juice. In a separate small measuring cup, measure out the appropriate amount of oil. Set both aside.
  2. In a blender or food processor, process the almonds, nutritional yeast, garbanzo beans, soybeans or tofu, garlic, salt, curry, oregano, and cilantro together until almost fully ground, about 15 seconds.
  3. Scrape down the bowl with a rubber spatula. With the machine running, add lemon juice-water mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With the machine running, add the oil mixture in a steady stream through feed tube; continue to process until the sauce is smooth and creamy, about 15 seconds, scraping down bowl as needed.
  4. Transfer the sauce to a clean bottle or jar, cover, and refrigerate overnight to allow the flavors to blend.

Sides Recipes

Black Bean, Avocado, Cucumber, and Tomato salad

Ingredients: 

  • 1 seedless cucumber, peeled and diced
  • 2 medium ripe tomatoes, diced
  • 2 hass avocados, diced
  • 15.5 oz can black beans, rinsed and drained
  • 2 tbsp red onion, minced
  • 2 tbsp cilantro, minced
  • 2 limes, juice of
  • salt and fresh pepper

Instructions: 

  1. Combine all the ingredients and season with salt and pepper to taste. 
  2. Keep refrigerated until ready to serve.

Thanks, Skinnytaste.com!

 

Sides Recipes

Butternut Squash with Wilted Spinach and Bleu Cheese

Ingredients:

  • 1/4 cup blue cheese crumbles
  • 3 tablespoons lemon juice
  • Salt and ground black pepper to taste
  • 1 1/2 teaspoon extra-virgin olive oil
  • 1/2 small red onion , thinly sliced
  • 1 package baby spinach
  • 4 cups cubed and roasted butternut squash, warmed

Instructions:

  1. Use a fork to mash together blue cheese and lemon juice in a large bowl to make a thick smooth dressing. Season with salt and pepper; set aside.
  2. Heat oil in a large skillet over medium-high heat.
  3. Add onions, salt and pepper, and cook, stirring occasionally, until golden brown, about 5 minutes.
  4. Add spinach and cook, tossing often, until slightly wilted and warm, 1 to 2 minutes more.
  5. Transfer contents of skillet to bowl with dressing, add squash, salt and pepper and toss to combine.

 

Sides Recipes

Three Bean Salad

Ingredients

  • 1 cup uncooked quinoa
  • Salt and ground black pepper
  • 1/2 pound green beans , trimmed, cut into 2-inch pieces, cooked and rinsed in cold water
  • 1 1/2 cup frozen shelled edamame , thawed
  • 1/2 cup chopped roasted red peppers
  • 1 can kidney beans , rinsed and drained
  • 1/4 cup prepared Italian dressing
  •  1 teaspoon dried tarragon

Instructions:

  1. Rinse quinoa under cold running water and drain.
  2. Bring 1 3/4 cups water to a boil in a small pot. Stir quinoa and a pinch of salt into water. Reduce heat, cover and simmer until tender and liquid is absorbed, 15 to 20 minutes.
  3. Uncover and let cool.
  4. Put cooled quinoa, green beans, edamame, peppers, kidney beans, dressing, tarragon, salt and pepper into a large bowl and toss well. Serve chilled or at room temperature.

Thanks, Whole Foods!

 

Sides Recipes

OVEN-ROASTED BRUSSELS SPROUTS

Ingredients:

·       1 pound Brussels sprouts , trimmed and halved lengthwise

·       2 tablespoons extra-virgin olive oil

·       1/2 teaspoon fine sea salt

·       1/4 teaspoon ground black pepper

Directions:

  1. Preheat oven to 400°F.
  2. Toss Brussels sprouts with oil, salt and pepper on a rimmed baking sheet and roast, stirring once or twice, until deep golden brown, crisp outside and tender inside, 30 to 35 minutes. The leaves that are loose will be especially brown and crispy.
  3. Transfer to a bowl and serve.