This dish is no where near vegan, but I still consider it pretty clean eating. I discovered this recipe on Oxygen Women’s Fitness. It was a perfect post workout recovery meal after today’s 6 mile trail run and to say it was delicious is an understatement. I think I’ll try nixing the shrimp and swapping the chicken sausage for a vegetarian sausage next time. I’m pretty sure it will be just as satisfying. Recipe after the jump. Continue reading
. Recipe after the jump.
I’ve mentioned before that curry is one of my favorite flavors and one of my favorite ways to make it is in curry split pea soup. I love this kind of soup prepared pretty much any kind of way but flavoring it with curry adds so much flavor and richness. I usually keep a cooked batch of this in my fridge and use it as an on the go healthy meal so I don’t end up reaching for something crappy when I’m starving and in a hurry. It’s also a perfect vegan meal for a cold winter’s day and it’s easy to make. Recipe after the jump…
I had broiled grapefruit for the first time at a cozy bed & breakfast while on vacation in
Ingredients
Isn’t this popcorn kit the cutest gift idea ever? I think it’s adorable and my mom the popcorn addict would get a total kick out this. I’m not exaggerating about her being a popcorn addict either, it’s actually pretty strange .
This salad is bright and colorful and tastes as yummy as it is beautiful to look at. It’s a refreshing combo of bitter, sweet and spicy and includes a couple of my favorites cumin and avocado.
The sweet mango balances out the bitterness of the arugula and the red chili pepper gives it an extra unexpected zing. I like that it’s based on one of the less popular greens which is a nice change of pace and to boot it’s easy to make. When I’m making this an all raw meal I just double up on the avocado and mango and eat this as a stand alone salad.
4 tomatoes, each cut into 6 slices (about 1 1/2 pounds)
1/2 pound fresh mozzarella cheese, cut into 12 slices
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
1/2 cup fresh basil leaves
Arrange 4 tomato slices and 2 mozzarella slices on each of 6 salad plates. Sprinkle evenly with salt and pepper; drizzle with oil. Top evenly with basil.
I can’t get enough of this vegetarian recipe lately. I’m an avocado addict so this is right up my alley. When I want to keep this meal 100% raw I wrap the avocado chimichurri mixture in lettuce leaves for a yummy raw wrap instead spooning it onto bread. I also reduce the below measurements for the lemon juice, red wine vinegar and olive oil by half to cut back on calories and if you’ve got places to go and people to see I recommend reducing the garlic too (smile).
2 Tbs. lemon juice
2 Tbs. red wine vinegar
3 cloves garlic, minced (1 Tbs.)
¾ tsp. salt
½ tsp. red pepper flakes
½ tsp. dried oregano
¼ tsp. ground black pepper
¼ cup olive oil
¼ cup chopped cilantro
¼ cup chopped fresh parsley
2 avocados, peeled, pitted, and cubed
6 ½-inch-thick slices whole-grain or ciabatta bread, toasted
Directions
Combine lemon juice, vinegar, garlic, salt, red pepper flakes, oregano, and black pepper in small bowl. Whisk in oil, then stir in cilantro and parsley. Fold in avocado cubes. Spoon avocado mixture onto toast slices, and serve.
Source [here]
