Categories
HEALTHY

Mexican Grilled Salmon Salad with Avocado Greek Yogurt Ranch Dressing

I’m suddenly hooked on salmon salads. They are healthy, filling and perfectly flavorful. Last time I shared a Greek version and this time around I added Mexican flavors. I can’t say which I like better so be sure to try them both! Like I mentioned before you can substitute chicken for the salmon for a cheaper alternative (cooking times will be longer), but I’d definitely recommend trying it with the salmon at least once.

This dressing can also be made as a delicious veggie dip, simply omit the milk/olive oil. If you are looking for an easier dressing you could use this recipe here and just add milk (and a little olive oil if desired) to thin.

You are going to love the way this Avocado Greek Yogurt Ranch Dressing pairs with this seasoned and grilled salmon! If you don’t want to do the extra work of getting all the ingredients for the salad you could just eat it as salmon with the dressing then have some sort of rice or something as a side. Or you could have it in tacos, I’m always game for tacos. The salad is a great way though to get a generous serving of veggies in your diet plus it’s perfect for summer! And once you try this healthy avocado dressing you’ll be hooked!

Mexican Grilled Salmon Salad with Avocado Greek Yogurt Ranch Dressing
Mexican Grilled Salmon Salad with Avocado Greek Yogurt Ranch Dressing

Ingredients

Salmon

  • 4 (5 – 6 oz) skinless salmon fillets
  • 1 tsp ancho chili powder
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 1/2 tsp onion powder
  • 1 1/2 Tbsp olive oil, plus more for grill
  • Salt and freshly ground black pepper
  • 1 lime, halved

Salad

  • 1 head Romain lettuce
  • 10 oz grape tomatoes, halved
  • 1 cucumber, peeled and chopped
  • 1 1/2 cups fresh corn
  • 1/2 red onion, sliced and rinsed under cool water to remove harsh bite
  • 1/4 cup cilantro leaves (optional)
  • 4 oz Queso Fresco or Feta cheese
  • Avocado Greek Yogurt Ranch Dressing, recipe here

Directions

For the salmon:

  1. Preheat a grill over medium-high heat. In a small bowl whisk together chili powder, cumin, paprika and onion powder. Brush both sides of salmon with olive oil then season both sides with salt and pepper then sprinkle spice mixture evenly over both sides of each fillet. Dip a paper towel in olive oil then using long handled tongs, brush grill with olive oil. Add salmon to grill and cook about 3 minutes per side, or to desired doneness. Remove from grill and squeeze fresh lime juice over tops.

You can find complete recipes of this Mexican Grilled Salmon Salad with Avocado Greek Yogurt Ranch Dressing in cookingclassy.com

Categories
zucchini

Food Recipes Zucchini Tomato Bake

I made the Zucchini Bake with Tomato, Garlic, and Parmesan as a side dish to take to a dinner party this evening. The cost to prepare was very reasonable, it was quick to prep, the clean up easy, and most importantly, everyone enjoyed it. I used 4 Zucchini, that was a total of 2.5 pounds, My husband rates all the recipes I try on a scale of 1 – 10, to be a keeper it must be at least 8.5, this recipe he gave a 9! Success! It’s very tasty, and healthy too! Thank you Olena, for the wonderful recipe.

Ingredients

  • 2 large or 2.5 lbs zucchini, cut into quarters
  • 10 oz grape tomatoes, cut in halves or 2 large tomatoes, diced
  • 5 garlic cloves, minced
  • 1/2 cup Parmesan cheese, grated
  • 1 tsp any dried herbs like basil, oregano or Italian
  • 3/4 tsp salt
  • Ground black pepper, to taste
  • 1/3 cup parsley or basil, finely chopped
  • Cooking spray (I use Misto)

Instructions

  1. Preheat oven to 350 degrees F and spray 8 x 8 or 9 x 11 baking dish with cooking spray. Set aside.
  2. In a large mixing bowl, add all ingredients, except parsley/basil; stir to combine.
  3. Transfer to a prepared baking dish and bake uncovered for 25 minutes for crunchy zucchini or 35 minutes if you like well cooked vegetables. I recommend checking for doneness with a fork or knife after 25 minutes.
  4. Remove from the oven, garnish with basil or parsley and serve hot/warm.

Made this today. I only put 1/4 cup of the parmesan in the mix, left the other 1/4 cup to sprinkle on top before baking. Also added a splash of extra virgin olive oil on top. Very good! This would be a great meatless Monday recipe with a nice crusty loaf of bread.

Will definitely make again!

Source ifoodreal.com

Categories
HEALTHY

Greek Grilled Chicken & Hummus Wrap

Lately I’ve been thinking, I need more wraps in my life! I rarely make them and that needs to change. They are basically a big giant taco and I’m obsessed with tacos so they should be a regular on my menu. This Greek Chicken and Hummus Wrap is so easy to make yet it’s so incredibly flavorful and delicious! I opted to go with a homemade hummus because I always have everything on hand to make hummus, but if you are looking to make these quicker you can definitely just go with your favorite store-bought hummus. Then if you are wanting to go the other route and do everything from scratch you could make a homemade Greek vinaigrette to toss with the chicken. You could also make these into more of a gyro style wrap by swapping out the hummus for tzatziki, I did however love the hummus on these so try it this way at least once. I love Greek and Mediterranean food because of all it’s bright fresh flavors and these wraps are no exception to that. I loved everything about them and I’ll definitely make them again and again for an easy weeknight meal!

Greek Grilled Chicken & Hummus Wrap
Greek Grilled Chicken & Hummus Wrap

Ingredients

  • 1 1/2 lbs bonless skinless chicken breasts
  • Olive oil
  • Salt and freshly ground black pepper
  • 6 Tbsp Greek vinaigrette dressing
  • 4 (10-inch, burrito size) flour tortillas (wheat, low carb or spinach is fine)
  • 3/4 cup hummus, store-bought or homemade (homemade recipe in notes below)
  • 3 cups chopped romaine lettuce
  • 2 medium roma tomatoes, diced
  • 1 medium cucumber, peeled and diced
  • 1/2 cup (2.5 oz) feta cheese, crumbled

Directions

  1. Preheat a grilled over medium-high heat to 425 degrees. Pound chicken to an even thickness using the flat side of a meat mallet. Brush chicken breasts lightly with about 1 Tbsp olive oil, season with salt and pepper. Brush grilled grates lightly with oil, and grill chicken, rotating once halfway through cooking, until it registers 165 in center on an instant read thermometer, about 6 – 8 minutes. Transfer to a plate, cover with foil, let rest 10 minutes then dice into cubes. Transfer chicken to a bowl, pour vinaigrette over chicken and toss to evenly coat.

You can find complete recipes of this Greek Grilled Chicken & Hummus Wrap in cookingclassy.com

Categories
HEALTHY

INDIAN LENTIL SOUP

I. Love. Indian. Food. Indian food for dinner? Yes. Quick takeout order for a weekday lunch–and it comes with Indian Lentil Soup? Most certainly. There’s an Indian lunch buffet around the corner, and it has a cheesy banner advertising 21 items? Uh, hyeck YEAH!

If any of you are fellow Indian food lovers, you’ll know that the stuff doesn’t come cheap. With an order of lamb vindaloo running up to $15-$20 per order (and that’s not even including the naan, and 2 or 3 other curries you’d need to round out a meal for a group), it’s not the most economical of foods to ardently love and crave on a predictably regular basis.

This brings us to the subject of today’s post, the humble—and extremely cheap—lentil. Specifically, as it is applied in Indian lentil soup or Dal Shorva. Dal shorva done right, in my opinion, is slightly thick, bright yellow with plenty of turmeric, heavily spiced with cumin, garam masala, mustard seeds, chili, and coriander, and really really garlicky.

Served with warm garlic naan, is there anything better to easily and cheaply satisfy one’s Indian cravings? I should think not. After scouring the internet for a recipe, I did some combining here and there and tweaking to come up with this, which is a pretty awesome approximation of some deliciously awesome lentil soup I had at an Indian restaurant in New York City.

This Indian Lentil Soup is deliciously spicy, garlicky, warm, and comforting. It’s packed with flavor, and I even devised a no-brainer way to dress up store bought naan that makes it even better.

Ingredients

For the soup, you’ll need:

  • 3 cups petite yellow or red lentils (or a mixture of the two)
  • 5-6 cups water (can add more for desired consistency)
  • 4 cups chicken stock or vegetable stock
  • 3 curry leaves
  • 1 cup diced onion
  • 8 cloves garlic, minced
  • 2 teaspoons minced ginger
  • 2 jalapenos, finely chopped
  • ½ teaspoon mustard seeds
  • 1 teaspoon coriander seeds
  • 2 tablespoons oil
  • 1 tablespoon butter
  • 1 teaspoon garam masala
  • ¾ teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon ground fenugreek
  • ½ teaspoon chili powder
  • ½ cup tomato puree
  • 2 teaspoons salt

For the quick garlic naan, you’ll need:

  • Store-bought naan
  • Softened butter
  • 2 cloves minced garlic
  • 1 tablespoon finely chopped cilantro

Instructions

  1. Rinse the lentils thoroughly (sometimes there will be small dirt clods or particles) and drain. Add the lentils, water, chicken stock, and curry leaves to a large pot. Let boil for 20 min.
  2. While that’s happening, prepare the onion, garlic, ginger, and jalapenos. Grab your mustard and coriander seeds and grind coarsely in a mortar and pestle.
  3. After the 20 minutes has gone by, heat the oil and butter in a saucepan over medium-high heat. Add the ground mustard and coriander seeds. Let fry gently for a minute or so. Next, add the ginger and let fry gently.

You can find complete recipes of this INDIAN LENTIL SOUP in thewoksoflife.com

Categories
HEALTHY VEGAN

Easy Chickpea Tikka Masala

I had a group of friends over for dinner on Saturday night. One of the guests was vegan, which I actually love because it’s always a bit of a challenge.
As I was planning the menu, I knew right away I wanted to make my super delicious Easy Pumpkin Masala that wins rave reviews and sometimes even a standing ovation (seriously, I am not kidding!)
I also wanted to make some tikka masala. But I couldn’t make my award-winning chicken tikka masala. Because, you know, chicken and THEN the gravy (made with yogurt or cream) – so yeah, not vegan at all.
But then I thought that it’s such a shame that vegans miss out on something delicious like tikka masala.
So I got down to it and made this delicious and vegan Easy Chickpea Tikka Masala.
Chicken is replaced with chickpeas (the meatiest legume ever) and coconut milk is used instead of heavy cream.

Now I understand that chickpeas are NOT paleo-friendly; but I decided to cook this dish anyway because I wanted to serve some sort of heart-healthy protein to my guests.
Plus, I figured since hummus is not a paleo-diet killer (or is it?), the chickpeas themselves are okay for the occasional consumption of legumes. Not to mention that even the paleo Almighty Chris Kresser believes that “eating a few servings of legumes a week is fine as long you tolerate them well.”
Last — but definitely not least — not all of you guys follow the paleo diet. Actually, I think that just a fraction of my readers are cavemen.
So, why not chickpeas, for once…

Here’s the lowdown about this dish: rich, spicy, curry, delicious. That’s it. So good. You might even say that this Chicken Tikka Masala is fleek.
If you love my Chicken Tikka Masala, I’m sure you’ll love this one too.
The gravy is delicious and works perfectly with the chickpeas.
All of my guests forgot they were eating vegan as they polished this off. You might just do the same.

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 1 2-inch piece of ginger, finely chopped
  • 1 tablespoon Garam Masala
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • 3 (15 oz / 425 gr) cans chickpeas, drained and rinsed
  • 2 (14.5 oz / 410 gr) cans diced tomatoes
  • 1 can full fat coconut milk (I used BPA-free Natural Value)
  • 1 teaspoon arrowroot powder or cornstarch
  • Salt to taste
  • Fresh chopped cilantro

Directions

  1. Heat olive oil in a large saucepan over medium-high heat. Add onions, a pinch of salt, and sautè until translucent, about 6 minutes stirring every now and then. Add garlic and sautè for 1 more minute.
  2. Add ginger and spices and sauté until fragrant, about 30 seconds.
  3. Add chickpeas and diced tomatoes, bring to a boil, lower to a simmer and cook for 15 minutes.
  4. Stir in coconut milk and simmer for 5 more minutes.

You can find complete recipes of this Easy Chickpea Tikka Masala in bloglovin.com

Categories
AVOCADO HEALTHY

Cucumber, Tomato, and Avocado Salad

 

Instructions:

  • 1 English cucumber
  • 4 Roma tomatoes
  • 3 ripe avocados
  • ½ red onion
  • ¼ cup cilantro
  • Juice of 1 lemon
  • Salt and black pepper to taste
  • 2 Tbsp. extra virgin olive oil

Directions:

  1. Place sliced cucumber, tomatoes, avocados, onion, and cilantro in a large salad bowl.
  2. Toss with olive oil, lemon juice, salt, and pepper.

You can find complete recipes of this Cucumber, Tomato, and Avocado Salad in buzzfeed.com

Categories
HEALTHY

Asparagus, Tomato and Feta Salad with Balsamic Vinaigrette

Here’s one of my all time favorite spring salads! When creating this I was skeptical that it would be anything “wow!” worthy because there really isn’t a whole lot to it, it’s easy to make and it doesn’t require a lot of ingredients but sometimes the simpler things are some of the best, it was “wow!” worthy and then some. I mean when you start to lose track of how many plates of it you’ve dished up then it must be pretty amazing. It’s so good you’ll be like “what main dish?” Forget it all just give me a heaping bowl full of this! I loved every ingredient in this Asparagus, Tomato and Feta Salad and how surprisingly well it really all came together. When you add balsamic vinegar to anything you pretty much know from the get go that it’s going to be good, right? I love when I can make something healthy that I’m so excited about! Good for your body and good for your tastebuds. It’s kind of like the time my brother described sushi to me as “a party of flavors in his mouth” that’s what I’m going to go with on this one :). Another thing I really enjoyed about this salad were the textures and the contrast there, the crunchy roasted walnuts mixed in among the perfectly tender asparagus and the crisp, juicy bite from the tomatoes.

We get so used to the salads with some sort of lettuce that I think it can be easy to forget salads really don’t have to have lettuce. Yes of course I’ll always love a chopped salad or house salad with some sort of crisp lettuce to it but sometimes it’s just nice to have something different. Something out of the norm. With Easter just around the corner this would make the perfect side dish to your holiday gathering! And in the summer when you have fresh strawberries you can even try a sweet variation on this by replacing the tomatoes with strawberries – but be sure to try the tomato version at least once because it is oh so amazing! Yes, that’s right I’m raving about a salad. Try this, you won’t regret it!

Ingredients

Vinaigrette

  • 6 Tbsp balsamic vinegar
  • 1/4 cup olive oil
  • 2 tsp dijon mustard
  • 2 tsp honey
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper

Salad

  • 2 lbs fresh asparagus (preferably medium thickness), tough ends trimmed, remaining diced into 2-inch pieces
  • 1 (10.5 oz) pkg. grape tomatoes, halved
  • 2/3 cup chopped walnuts, toasted
  • 4 oz feta cheese, crumbled (scant 1 cup)

Directions

  1. Bring a large pot of water to a boil. Meanwhile prepare vinaigrette – add vinegar to a small saucepan, bring to a boil over medium heat and allow to boil until reduced by half, about 3 minutes. Pour into a jar or bowl, add olive oil, dijon mustard, honey, garlic and whisk to blend while seasoning with salt and pepper to taste. Set aside.

You can find complete recipes of this Asparagus, Tomato and Feta Salad with Balsamic Vinaigrette in cookingclassy.com

Categories
HEALTHY VEGAN

VEGAN CREAMY CHIPOTLE PASTA

I am obsessed with this creamy chipotle pasta. The sauce is so easy to make and pretty amazing when you realize that a couple of almonds can make a beautiful cream sauce. The smokiness of the chipotle and the acidity of the lemon juice make it irresistible.

The sauce contains only 6 ingredients almonds, water, almond milk, chipotle, garlic, and lemon juice. Simply place everything in your blender and process until smooth. If you do not have a high powered blender you can soak the almonds overnight. I use raw unpeeled almonds because I prefer their flavor, but if you want an extra creamy sauce you can use blanched almonds. The sauce shouldn’t be heated because it could break, so when your pasta is done simple toss it with the sauce in a bowl. There is no need heat the pasta and sauce again in pan.

Ingredients

  • 1/2 cup Almonds, whole, raw
  • 1/4 cup Almond milk, unsweetened
  • 1 ea. Chipotle pepper in Adobo, only one of the peppers in the can
  • 1 clove Garlic
  • 3/4 cup Water
  • 1/2 cup Tomato, fire roasted, canned
  • 1 tbsp. Lemon juice, fresh
  • 1/2 lb. Spaghetti, whole wheat
  • 1 tbsp. Cilantro chopped

Instructions

  1. Place the almonds, almond milk, water, chipotle, garlic clove, roasted tomato, and lemon juice in a blender and process until smooth. Season with salt and pepper.
  2. Boil pasta according to the instructions on the box. Drain and place in a large bowl.

You can find complete recipes of this VEGAN CREAMY CHIPOTLE PASTA in dorastable.com

Categories
HEALTHY

Spicy Grilled Chicken with Baja Black Beans and Rice

Step up your typical grilled chicken breast recipe. Our Spicy Grilled Chicken with Baja Black Beans and Rice recipe is a quick and easy grilled chicken recipe that incorporates uniquely blended flavors for your marinade and is complimented by our special baja black beans and rice recipe.

Ingredients

  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon smoked paprika or regular paprika
  • 4 skinless, boneless chicken breast halves (1-1/4 to 1-1/2 pounds total)
  • 2 1/2 cups chicken broth
  • 2 cups frozen whole kernel corn
  • 1 14 1/2 ounce can fire-roasted diced tomatoes, undrained
  • 1 1/4 cups long grain rice
  • 1 cup canned black beans, rinsed and drained
  • 1 4 ounce can diced green chile peppers
  • 1 cup chopped zucchini (1 small)
  • 1 tablespoon snipped fresh cilantro
  • Crumbled Cotija cheese (optional)
  • Avocado slices (optional)

Directions

  1. In a small bowl combine chili powder, cumin, garlic powder, onion powder, and paprika. Sprinkle evenly over all sides of the chicken breast halves; rub in with your fingers. Set aside.
  2. In a 4-quart Dutch oven combine broth, corn, tomatoes, uncooked rice, beans, and chile peppers. Bring to boiling; reduce heat. Simmer, covered, for 12 minutes. Stir in zucchini. Cook, covered, for 3 to 5 minutes more or until zucchini is crisp-tender. Stir in cilantro.
  3. Meanwhile, for a charcoal grill, grill chicken breasts on the lightly greased rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until tender and no longer pink (170 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on the lightly greased grill rack over heat. Cover and grill as above.)

You can find complete recipes of this Spicy Grilled Chicken with Baja Black Beans and Rice in bhg.com

Categories
AVOCADO HEALTHY

Healthy Breakfast Egg Muffins

It’s nice to see you, 2017! While last year will be tough to beat, I have a sneaking suspicion that the New Year is going to be quite the flavor-packed extravaganza.
We have a whole host of new recipes and guides lined up for your eating and entertaining pleasure. And we’re kicking things off on the light and tasty front with none other than Healthy Breakfast Egg Muffins.
Consider these perfectly portable egg muffins to be the equivalent of handheld omelettes. They’re high in protein and low in carbs, making them the ultimate breakfast-on-the-go. Best of all? You can customize the fillings and toppings to suit your tastes.
Not a fan of spinach? Skip it! Quite the carnivore? Stir in cooked breakfast sausage! Where’s the cheese? Add your favorite variety! This is your chance to clean out the fridge and make the most of random leftover odds and ends. (And we all know what a fan I am of leftovers!)
Once these egg muffins exit the oven, all that’s left to do is pop them from the pan into your mouth, or go the extra step and load up on toppings. I’ve opted for diced avocado and salsa. It lends a southwestern spin guaranteed to please palates of all ages.
Stay tuned for more quick and easy early morning meals and don’t forget to check out countless more healthy options for breakfast through dessert (looking at you, 5-Minute Frozen Yogurt!).

INGREDIENTS :

  • 12 large eggs
  • 1/4 cup nonfat milk
  • 1 cup chopped fresh spinach
  • 3/4 cup quartered cherry tomatoes
  • 1/2 cup diced onions
  • Sliced avocado, for serving
  • Salsa, for serving
  • Crumbled cotija or feta cheese, for serving

INSTRUCTIONS :

  1. Preheat the oven to 350°F. Grease a muffin pan with cooking spray.
  2. In a large bowl, whisk together the eggs, nonfat milk and 1/2 teaspoon pepper.
  3. Stir in the spinach, tomatoes and onions.
  4. Divide the mixture evenly between the 12 muffin pan cups and bake the muffins for 20 to 25 minutes, or until the egg is fully cooked.
  5. Remove the muffins from the oven and let them cool for 5 minutes in the pan then use a knife to loosen the muffins from the cups.

You can find complete recipes of this Healthy Breakfast Egg Muffins in justataste.com