Roasted Avocado Tomatillo Salsa Verde

Roasted Avocado Tomatillo Salsa Verde

2 ½ lbs. tomatillos, husked and rinsed
2 large onions
10 cloves garlic
4 jalapeños
2 tbsp. vegetable oil
4 tsp. ground cumin
2 tsp. salt
1c packed cilantro
3 avocados
1 lime (optional)

Preheat the oven to 450 degrees F. Peel and chop the onions into quarters. Place the tomatillos, onions, garlic and jalapeños on a rimmed baking sheet. Drizzle with oil.

Roast in the oven for 15 minutes—until the exteriors are blistered but the insides are still slightly raw.

Meanwhile, half the avocados, remove the seeds, and scoop out the flesh. Cut the jalapeños in half and scrape out the seeds. Discard seeds.

Place HALF of the tomatillos, onions, jalapeños and garlic in a food processor. Pulse until mostly smooth.

Add HALF of the cumin, salt, cilantro and avocado. Pulse until the avocado is pureed into the mixture. Taste for salt.

Repeat with the remaining ingredients. If you desire an extra tart quality, add a bit of lime juice at the end.

Apple Cider Vinaigrette

Apple Cider Vinaigrette

3 tblsp honey
4-5 tblsp apple cider vinegar
pinch of salt
pinch of pepper
3-4 shakes Braggs 24 Spice Mix
1/8c Extra Virgin Olive Oil
2-3 cloves chopped garlic.

Whisk together the honey, acv and seasonings. Then slowly add in the olive oil while whisking. Taste and adjust as needed. Then add chopped garlic. Allow to sit for an hour so flavors combine. Keep refrigerated in air-tight container. Keeps up to 2 weeks.

Steamed Green Beans with Carrot Dill Dip

Crisp beans and a savory dip of puréed carrots make a great finger-food starter or an excellent addition to a picnic.

3 medium carrots, peeled and thinly sliced
1 pound green beans or yellow wax beans or a mixture of both, stem ends trimmed
2/3 cup fat free greek yogurt
1/3 cup light mayonnaise
1/2 shallot, roughly chopped
1/2 teaspoon fine sea salt
pinch cayenne pepper
1/4 cup lightly packed chopped fresh dill

Steam carrots until they are very tender, about 10 minutes. Transfer carrots to the bowl of a food processor. Set aside to cool.

Steam green beans until bright green and crisp-tender, 4 to 5 minutes. Immediately cool beans in cold water. Drain and pat dry.

When carrots are cool, add sour cream, mayonnaise, shallot, salt and cayenne to the food processor and process until smooth. Add dill and pulse until combined. Transfer dip to a bowl and serve with green beans for dipping.

Nutritional Info:
PER SERVING:80 calories (40 from fat), 4.5g total fat, 0.5g saturated fat, 10mg cholesterol, 260mg sodium, 10g carbohydrate (3g dietary fiber, 5g sugar), 2g protein

Greek Tzatziki Sauce

Greek Tzatziki Sauce

1/2 cucumber, seeded & minced
2 tblsp mint leaves
1 clove garlic, minced
sea salt to taste
1 tblsp lemon juice
16oz greek yogurt or lowfat sour cream

Peel the cucumber and remove the seeds using a spoon.  Finely chop the cucumber, fresh mint and garlic.  Put the cucumber in a paper towel and gently squeeze to remove excess moisture.  Transfer the cucumber to a bowl, add the yogurt, garlic, salt, lemon juice and the fresh and dried mint and mix well to combine.  Refrigerate to allow flavors to blend.

I serve tzatziki sauce with vegetables, gluten free crackers, on hamburgers and with kale chips.

Cranberry Cherry Compote (No Sugar Added)

Cranberry Cherry Compote (No Sugar Added)

1c dried cranberries
1c dried cherries
3/4c dried apricots
2 apples, peeled & chopped
1/4c apple juice
1 cinnamon stick
5 cloves
2 tblsp grated orange zest

Put the dried fruit in a bowl and cover with warm water. Let soak 15 minutes, then drain.  Put the soaked fruit in a saucepan with the remaining ingredients.  Bring to a boil.  Reduce the heat and simmer 15 minutes, breaking up the fruit until the mixture thickens. Serve immediately.

This recipe can be canned or frozen for up to 6 months or in an airtight container in the refrigerator for 2 weeks.

Homemade Cocktail Sauce - Gluten Free

Homemade Cocktail Sauce - Gluten Free

3/4 cup gluten-free ketchup
1/4 teaspoon finely grated fresh lemon zest
1/4 cup fresh lemon juice
3 tablespoons drained prepared horseradish
1/4 teaspoon hot chili sauce

Put all ingredients in a medium bowl and stir to combine well. Refrigerate until ready to serve.

Peppercorn Sauce

Peppercorn Sauce

1/4c olive oil reduced fat Hellman's mayo
1 tblsp fat-free milk
2 tsp buttermilk
2 tsp parmesan cheese, grated
1 tsp white vinegar
1/8 tsp black pepper, ground

Whisk all ingredients together in a small bowl.  Store in air-tight container for 4 days.

Mac Sauce

Mac Sauce

1/3c olive oil reduced fat Hellman's mayo
2 tsp pickle relish
2 tsp ketchup
1 tsp light agave nectar
2 tsp mustard
5 tsp finely chopped onion

Whisk all ingredients together. Store in air-tight container for up to 1 month.

Ranch Dressing Remade

Ranch Dressing Remade

1c greek yogurt
1 tblsp dill, minced
2 tsp parsley, minced
2 tsp lemon juice
1/4 tsp sea salt
1/4 tsp celery seed
garlic salt and pepper, to taste

Place all ingredients in a small bowl and stir until thoroughly mixed.

Pineapple Serrano Salsa

Pineapple Serrano Salsa

2c pineapple, chopped
1/2c cilantro, chopped
1/4c red onion, chopped
1 serrano pepper, seeded and minced (can substitute with jalapeno)
juice & zest of 1 lime
sea salt to taste

In a serving bowl, combine all ingredients and toss until combined.  Store in air tight container and chill until ready to serve.

"Spaghetti"

"Spaghetti" (RAW FOOD)

1 zucchini, peeled & sliced into spaghetti-like strips
5-6 sun-dried tomatoes
1c warm water
2 cloves garlic
3-4 tblsp chopped onion
oregano & basil to taste
salt & pepper to taste (I used herbamare)
I also added raw chopped Shitake mushrooms

In a small bowl, combine the water and the sun-dried tomatoes.  Let sit 15-20 minutes are until softened. Remove the sun-dried tomatoes and set aside the "tomato water".  In a blender or food processor, combine the sun-dried tomatoes, garlic and onion.  Blend, adding small amounts of "tomato water" until a spaghetti sauce consistency is achieved.  Add in some oregano and basil as well as salt and pepper - to taste. Blend again and top on zucchini "spaghetti"  Serve immediately!

  

 I know what you are probably thinking... "What's with the raw food?" But science has proven that making 50% of your veggies throughout each day raw increases stamina, energy levels, skin, helps to maintain a healthy metabolism and can encourage weight loss!

Recipe by my friend and colleague, Cheryl Cox

Garden Pesto

This year we started a family garden! I had the pleasure of picking our produce last week & made a wonderful Pesto from all the clippings! Enjoy!

Garden Pesto

1c spinach
3-4 springs of parsley
5-6 small basil leafs
2 green onions
small handful of almonds or pine nuts
1 clove garlic
2 tblsp parmesan cheese
2 tblsp extra virgin olive oil
salt & pepper to taste (I used herbamare)

In a blender, food processor (or my new addiction the Ninja Express Chopper) add all of the ingredients, EXCEPT the parmesan cheese and olive oil.  Blend until well combined.  Add the parmesan cheese and continue to blend, while scrapping down the sides of the food processor. Slowly add in the olive oil, little amounts at a time.  You may not need the full 2 tablespoons.  When the Pesto has been well blended & whipped you are done!

I put it on pasta or as a pizza sauce or even a dip for crackers.  I also add in different varieties of veggies like kale, cucumber, zucchini, etc...

The Secret Sauce

The Secret Sauce

1/4c olive oil reduced fat Hellman's mayonnaise
2 tsp ketchup
2 tsp dill relish

In a bowl, combine ingredients, stirring to blend. Put in air-tight container, good for 1 month.

Ranch Sauce

Ranch Sauce

1/4c low-fat buttermilk or greek yogurt
1/4c olive oil reduced fat Hellman's mayo
1 tsp ranch dressing mix
1/2 tsp light agave nectar
pinch of salt

Whisk all ingredients together.  Store in air-tight container for up to 4 days.

Southwestern Sauce

Southwestern Sauce

1/4c olive oil reduced fat Hellman's mayo
1/2 tblsp picante sauce
1 tblsp light agave nectar
1/2 tblsp apple cider vinegar
1/2 tsp chipotle chili powder
1/2 tsp parsley

Whisk all ingredients together. Store in air-tight container for up to 1 month.

TarTar Sauce

Tartar Sauce

1/2c olive oil reduced fat Hellman's mayo

1 tblsp dill relish

1 tblsp whole grain mustard

Whisk all ingredients together.  Store in air-tight container for up to 1 month.

Green Goddess Dressing

Green Goddess Dressing

1/2 cup olive oil, reduced fat Hellman's mayo
1/2 cup Fage greek yogurt
2 tsp anchovy paste
2 tbsp lemon juice (about half a lemon)
1/4 cup fresh tarragon
1/4 cup fresh chives
1/4 cup fresh parsley
1/8 tsp freshly cracked black pepper
salt

Combine all ingredients in the food processor and pulse until blended. Serve chilled.  Store in an air-tight container in the refrigerator for 3-5 days.

Braised Chicken & White Wine Sauce

Braised Chicken & White Wine Sauce

4 chicken breasts
salt & pepper
1 tsp rosemary
1 tsp herbs de provence
1 tblsp whole wheat flour
2 tblsp olive oil
1 medium onion, chopped - large pieces
4 cloves garlic, cut in half
8-10 shitake mushrooms, sliced (can omit)
1/2c white wine
3c chicken stock, low sodium
                                                                                       1 tblsp unbleached white flour

In a large bowl, combine the chicken breasts, salt, pepper, rosemary, herbs de provence and 2tsp of the whole wheat flour.  Mix thoroughly so each chicken breasts is seasoned.  In a large pot on medium-high heat, add olive oil.  When the olive oil is hot, lay chicken breasts into pan and sear on one side.  Sprinkle the remaining whole wheat flour unto tops of chicken breasts, flip and sear second side.

Once both sides of chicken have been seared, remove from pot.  Add onions, garlic and shitake mushrooms.  Sauté for 2-3 minutes.  Add chicken breasts back to pot, then the white wine, scraping the bottom of the pan to deglaze.  Add the chicken stock and turn heat to medium-low.  Cover and simmer for 25-30 minutes.

Remove chicken from pot and cover to keep warm.  Using a ladle, reserve some of the chicken stock from the pot into a small bowl.  Add to the reserved stock 1 tblsp of unbleached white flour and mix until all lumps dissolve.  Add reserved stock back to pot, rise your heat to medium and continually stir for 8-10 minutes until stock has thickened to a sauce.  Turn off heat and let cool for 3 minutes.

Slice chicken breasts, plate and serve with white wine sauce! Enjoy!!

Roasted Ajvar

Roasted Ajvar

2 large eggplants, about 3 pounds
6 large red bell peppers
Salt and black pepper
1 garlic clove, finely chopped
juice of 1 lemon
1/2 cup good-quality olive oil
1 tblsp finely chopped parsley

Preheat oven to 475F degrees. 

Place washed eggplants and peppers on a baking sheet with a lip to catch any juices, and roast until their skins blister and turn black, about 30 minutes. 

Place roasted vegetables in a heatproof bowl. Cover with plastic wrap and let them steam for 10 minutes.

Peel off and discard blackened skins, stems and seeds. In a food processor, add vegetables and pulse until creamy or less, depending on how smooth or chunky you like your ajvar. Season to taste with salt and pepper. Add garlic and lemon juice, and drizzle in oil, pulse again until thoroughly mixed.

Transfer to a glass dish and sprinkle with chopped parsley for garnish, if desired. Store covered and refrigerated for up to 1 week. Serve with your choice of meat and Bosnian Bread - Lepinja.

Blueberry Maple Syrup

Blueberry Maple Syrup

2c fresh or frozen blueberries (unsweetened)
1 tblsp pure maple
1 tblsp orange juice

In a medium saucepan, combine the blueberries, maple syrup & orange juice.  Bring the mixture to a gentle boil.  Reduce the heat to medium low & simmer, stirring occasionally for 2 minutes.  Transfer the mixture to a blender and blend until smooth.  Add more maple syrup to taste depending on the sweetness of the fruit.  I usually make the sauce 4 days ahead of time and store it in the fridge in an airtight container.

This sauce is wonderful with pancakes, waffles, ice cream, frozen yogurt or even as a mix-in for greek yogurt or parfaits.

 Serving: 1/4c   50 cal   0g fat   3g fiber