Pesto Ingredients:
1 "bunch" Cilantro
2 TBSP olive oil
4 oz Macadamia nuts
3 TBSP lime juice
3 TBSP vegetable oil
1/2 tsp ground allspice
2 lbs Shrimp
Directions:
Place all ingredients in food processor and blend. Set aside. Cook shrimp according to directions and mix cooked shrimp with pesto. I think this pesto would be great with chicken also.
We paired it over zucchini noddles, but would also be great with brown rice or quinoa.
We simply took our peanut chicken recipe and paired it with tofu and it turned out great!!
Ingredients:
2 packages of Tofu (we like firm tofu best)
Sauce Ingredients:
3TBSP peanut butter
2TBSP lime juice
1TBSP light soy sauce
1TBSP honey
1TBSP Sriracha
Directions:
Cut up two packs of tofu. Drain and dry and place on baking sheet and place in oven at 350 degrees for 25 min, stirring at 15 min. As this cooks, mix your sauce. When tofu is baked to desired texture, take out of oven and mix in with sauce. We enjoy it over quinoa or brown rice and most times we add some steamed broccoli!
Enjoy!!
This "recipe" comes from my childhood. My mom would make these for my sister and I and we liked them! Little did I know they were healthy and good for me!
Preheat oven to 350 degrees. Take English muffin, halve it and place on cookie sheet. Add cottage cheese and sprinkle with wheat germ. Place in oven and cook until the English muffin is golden brown on the edges.
Add a banana for an instant SMILE!!!
1/2 C oil
1 TBSP soy sauce
3 TBSP rice vinegar
2 tsp sugar
1/8 tsp ground ginger
1/2 pressed garlic clove
Mix ingredients together and shake well before each use.
3/4 C honey
1/3 C oil (vegetable, olive, I use sunflower oil)
1/4 C lemon juice
1/2 tsp salt
1/4 tsp pepper
1/4 tsp onion powder
4 TBSP Dijon mustard
Combine ingredients in container and whisk until blended or in bottle and shake until blended. Depending on what kind of oil you use, this may need to sit at room temperature for 10-15 min prior to shaking and putting on your salad because some oils will solidify more than others.
This is high on my list of lunches to make when I am home to enjoy a fresh hot lunch. You know, a good grilled cheese sandwich is always so good, but I was looking to make it a bit more nutritious. I started looking around and decided to try this. I was hooked, a healthy grilled sandwich!!
Ingredients
2 slices whole wheat bread
TBSP butter
1/2 avocado, mashed
tomato, sliced thin
10-15 baby spinach leaves
Over medium high heat, place butter side of bread down. Spread avacado on bread and place tomato and spinach on top. Place other piece of bread butter side up and cook accordingly to your crispiness liking!!!
