Simple Potato Salad

I don't know about you, but when the weather starts to cool I start to crave root veggies. This is traditionally more of a summer dish, but potatoes stay in season all winter long, so why not? :) This is a great dish for guest and it's so simple, cheap and delicious. Enjoy!!!

Simple Potato Salad
Inspired by LeAnne and Louise's potato salad :)
Servings: 8-10 1/2 cup servings

Ingredients
2 1/2 lbs Yukon gold potatoes, peeled
2 large organic dill pickles, diced small (about 1/2 cup)
4 eggs, hard boiled, chilled, shelled, and finely chopped
3/4 cup Veganese
2-3 tbsp Dijon mustard
Pickle juice, to taste (about a tbsp)
Sea salt, to taste

Directions

1. In a large pot add potatoes and enough filtered water to cover by an inch or two. On high heat bring water to boil and cook potatoes until just fork tender. Do not over cook.
2. Once slightly tender, let potatoes cool then largely chop them
3. In a small mixing bowl mix mustard, pickle juice and Veganaise together until desired spice is reached. More Dijon mustard will add more of a kick.
4. In a large mixing bowl add chopped potatoes, eggs, dill pickles and toss with Veganaise mixture.
5. Season with sea salt and serve

**Cooking tip - add a small amount of vinegar and sea salt to the water you are boiling your eggs in - this will make them easier to peel and will prevent the egg whites from seeping out of cracks

Noodleless Lasagna

This is one of my favorites. It's great for entertaining large groups of people and it isn't as heavy as normal lasagna. It's perfect for this time of year when zucchini and summer squash are still in season. It's gluten-free and delicious.

Noodleless Lasagna
4-5 large zucchini or summer squash or both
1 large jar of pasta sauce of your choice, last time I used butternut squash pasta sauce and it was amazing (remember to check the ingredients to make sure you aren't consuming unnatural preservatives)
1 medium onion
3-4 cloves garlic, minced
1 1/2 c. pesto (homemade or store bought, if pure)
4 c. ricotta cheese (2 16-oz. containers)
1 8 oz. ball of buffalo mozzarella

The easiest way to do this is to use a mandoline slicer. They are very inexpensive and you can get them at any store that has kitchen supplies. If you're using the mandoline, slice the zucchini and summer squash lengthwise to get long noodle-like slices. If you don't have access to one, thinly and evenly slice your zucchini and summer squash to resemble lasagna noodles.
Using the mandoline or a knife slice the onion and then separate into single rings. Preheat the oven to 350 degrees. In a deep 9" by 13" pan put a thin layer of the pasta sauce on the bottom. Then layer some onion and then fully cover with one layer of the squash.
Layer on one cup of the ricotta followed by a thin layer of pesto. Repeat layers of onion, squash, ricotta, pasta sauce. Keep repeating layers rotating the use of pesto and pasta sauce until ingredients are gone or you reach the top of the pan. End with a layer of squash, a thin layer of pasta sauce and chopped up pieces of mozzarella. Sprinkle the top with the minced garlic and bake for about an hour, until the squash is soft. Let set for about 20 mins and serve. Season with sea salt to taste and enjoy! Cooking the squash releases water so it's a little soupy, but still delicious. It'd be great served with garlic bread (gluten-free if you choose).
***Variations:
No pesto? Layer with basil leaves
Using a sauce that isn't tomato based? Layer with tomatoes
Layer with any vegetables you want: potatoes, egg plant, mushrooms, spinach...

Roasted Beet Salad

Beets are packed with vitamins and minerals and are known for their ability to help cleanse and build your blood. Beets are very sweet and very delicious. Some people are very skeptical of beets, myself included, so I wanted to post this recipe that drastically changed my view of beets. Enjoy:

Roasted Beet Salad:

3-4 medium beets, greens removed and scrubbed clean

1 bunch or package of arugula

1/2 c. pecans or walnuts

Maple syrup, optional

4 oz goat cheese

Dressing:

1/4 c. fresh orange juice

1 1/2 tsp. orange zest

1 1/2 tsp. honey

1 1/2 tsp. balsamic vinegar

1 tsp. Dijon mustard

1/2 tsp. extra virgin olive oil

Preheat oven to 450 degrees. Enclose each beet in aluminum foil and place in oven until tender when pierced with a fork (about one hour). Remove and set aside to cool. Once cool, rub off the skins and cut the beets into cubes or wedges.

If you want to add a kick to your walnuts or pecans toast them briefly on the stove and toss lightly with maple syrup. This is completely optional and delicious either way! :)

In a bowl combine the arugula, beets, goat cheese, and walnuts/pecans. In a separate bowl whisk together the dressing ingredients then toss the salad with the dressing and serve. This salad would also go great with a simple balsamic vinegar and olive oil dressing if you're running short on time and energy.

****When eating beets know that it mostly like will turn your urine pink... you are NOT dying! :)

Huevos Rancheros

This is a lovely treat that I discovered this past winter on a road trip. As we were driving through Texas, New Mexico and Arizona my friend and I ate as much Mexican food as we could get our hands on. What I learned is that Mexican food is cheap and can be made extremely healthy.

Huevos rancheros is a Mexican style egg dish that is great for brunch. It's nutrient packed, very filling and usually holds me over until dinner time.

Huevos Rancheros
2 corn tortillas, steamed
1/4-1/2 c. refried pinto beans / refried black beans / cooked black beans
1-2 eggs, cooked over easy (or cooked longer if you prefer)
1 green onion, sliced
1/2 avocado, chopped
1/4 c. tomato, chopped
Salsa
Handful of spinach or shredded lettuce
1-2 tbsp. fresh cilantro
1 slice lime
Hot sauce, optional

I use corn tortillas because they're gluten-free and super cheap in California. I easily find ones that are pure (check the ingredients for preservatives), but if you're struggling you can also use rice flour tortillas which are gluten-free as well. For those of you that don't limit your gluten intake feel free to use flour tortillas, but you still have to check the ingredients!! :) Lots of people complain that corn tortillas are too dry, but the trick is to steam them and then they taste GREAT. I throw a little water in a pot on high heat with a steamer basket and place the tortilla on top and cover. Suuuuper easy! Just be careful removing the tortilla... it's hot!!

Okay... what I do is steam my tortillas first and set aside. Then I warm up whatever beans I'm using then I spread the beans on one tortilla and then cover with the other tortilla (kind of like a quesadilla). I use the time when my tortillas are steaming and my beans are warming to chop the other ingredients. Lastly, cook your eggs and layer them on top of your tortillas. Then top with your tomatoes, avocado, green onion, lettuce or spinach and salsa. Serve with cilantro and lime and ENJOY!! :) This is such a wholesome meal and is soooo satisfying.

P.S. my neighbors are playing Mariachi music as I post this... so appropriate :)

Delicious Corn Salad

This is a great treat for the summer time when corn is in season. Yum, yum!

Corn Salad

4 ears of white corn, husked and shaved
1 green and 1 red bell pepper, chopped
4 green onions, chopped
1 1/2 cups (or one can) of beans of your choice (I've used both chickpeas and black eyed peas and both were delicious)
3-4 stalks of celery, chopped
1 jalapeno, diced (optional)
1 1/2-2 limes, juice
Fresh cilantro, roughly chopped, to taste (about 3-4 tbsp)
Sea salt, to taste
Mix the ingredients together in a bowl and you're done. Instant classic right there! :) This is great all by itself, on top of a salad, or serve it on corn tortillas with green salsa and avocado. Have fun and enjoy!

Okay... I don't know what it is about this dish, but I get this song stuck in my head when I make it. I don't know about you, but for me music and cooking go hand and hand. I am totally blissed out listening to great music and preparing great food. For those of you that agree here's an extra treat (this one's for you Natasha): Summertime

Entertaining Made Easy AND Healthy

Want something easy, fast and healthy to bring to a party? Try this tasty morsel :)

This recipe was given to me by a client of mine. I tried it out and it was so fresh and yummy I had to pass it on!

Summer Shrimp Bites

2 Cucumbers, sliced

1/4-1/2 c. Veganese, a healthy and DELICIOUS alternative to mayo (try it - I swear you'll like it and it's sooo much better for you and your cholesterol)

Wasabi powder, to taste (or even better use fresh wasabi root and grind it down yourself!)

2 avocados, halved and sliced

20-30 shrimp, cooked and chilled

1 lemon

Mix together the Veganese and wasabi powder until it reaches the desired level of flavor and spice. On a tray lay out the sliced cucumbers. Layer on a slice of avocado, a dollop of veganese mixture, and one shrimp. Top with a squirt of lemon and serve. The layers of taste and texture make this a wonderful appetizer. The amount of ingredients can be increased depending on many people you are serving. Enjoy!

8 Simple Meals pt. 2

Here's four more tasty treats that are great for anyone who is short on energy and time.

1. Black Bean Soup

This is quick and easy and really good:

1 can black beans (check the ingredients) - some grocery stores carry Cuban style black beans which are great for this recipe because they are cooked with onions and green peppers and have a little more flavor

Fresh cilantro, to taste

Cumin, to taste

Sea salt, to taste

1 tomato, chopped

1 half avocado, chopped
Lime

Heat up the black beans on the stove and add cumin (I use alot), cilantro and sea salt until it has the desired taste. Top with the tomato, avocado and some fresh lime juice and serve. You could also serve this dish with a little goat cheese or sour cream and salsa. YUM!

2. Greek "tacos"
For this recipe all you need is hummus and some veggies. My suggestion is that you use the hummus recipe from my earlier post or buy your hummus from a local restaurant (still checking the ingredients). I can't find any hummus in the store that doesn't contain the preservative "cultured dextrose."

This is one of my favorite quick meals especially for those days when I crave something light and fresh. I take a few leafs of romaine lettuce, spread on some hummus, and top with veggies. My favorites are cucumbers, avocado, and green onions. This would be good with sprouts, shredded zucchini, or kalamata olives. I usually start with three and keep making them until I feel full. :)

3. POPCORN!!!

Popcorn done right can be so much more than a snack. Forget those microwavable popcorn packs (we'll talk later about that microwave), we're going old school with this recipe. Get some popcorn kernels, you don't need much because a little goes a long way. Try 1/4 - 1/2 cup at first (you can always make more). Grab a large pot... DO NOT forget the lid... I, of course, have learned the hard way from this mistake (it's kind of fun at the time, but a big clean up haha). Melt some oil in your pot on medium heat and then add your kernels and cover. Let them pop away until the popping slows. Don't wait too long for all the popping to stop, you don't want burnt popcorn... not the best smell or taste for that matter.

Okay... now here's the fun part. Butter and salt... I'm OVER it. Here's some new ideas to spice up your popcorn. My favorite is to sprinkle on Nama Shoyu (gluten-free soy sauce), fresh squeezed lemon juice, garlic powder and cayenne pepper. SOOOO good! You could use any of your favorite herbs or spices. Another delicious option is to sprinkle on Brewer's or Nutritional Yeast (a b-vitamin packed nutritional supplement that adds a cheesy flavor). So, get creative and enjoy. This is a great meal for those times when you're sick of the conventional meals and want something different and fun... great for camping trips and fun for kids (I know this because I am a perpetual child and I have a blast with this one).

4. Southwest Salad

This meal is my old faithful... I never tire of it. This is great to make especially if you have leftover rice laying around. All it take is lettuce or spinach and toppings of your choice. I usually use rice, tomatoes, green onion, avocado, and black beans. Sometimes I also throw on some corn and goat cheese. For a crunch add some tortilla chips. The thing that ties it all together is the salsa. Use your favorite salsa as the dressing and enjoy. Garnish with some cilantro and lime. Yum!