Category: Recipes

Spinach and Strawberry Salad

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Spinach and Strawberry Salad

Image Source:www.tastemade.com

Ingredients
Strawberry Salad
  • 6 cups spinach and/or kale washed
  • 1 pint strawberries washed and sliced
  • ¼ cup chopped walnuts or nut of choice
  • ½ medium red onion sliced
  • 1 medium avocado cubed
Honey Balsamic Dressing
  • ½ cup Extra Virgin Olive Oil
  • 1 Tbsp. local honey
  • ¼ cup balsamic vinegar
  • ¼ tsp dry mustard
  • ¼ tsp garlic powder or one large clove minced
  • ¼ tsp salt
Instructions
  1. Combine all ingredients and whisk until mixed

Southwestern Black-Eyed Pea and Corn Salad

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Southwestern Black-Eyed Pea and Corn Salad
Prep Time
20 mins
Total Time
20 mins
 

Image Source:www.yummly.com

Servings: 10 people
Ingredients
  • 1 medium bell pepper
  • 1 small red onion
  • 2 15.5 oz can black-eyed peas
  • 1 15.5 oz low-sodium can of corn
  • 3 tbsp canola oil
  • 2 tbsp vinegar
  • 1 tsp cumin
  • 1/4 tsp salt
  • 1/2 tsp ground black pepper
  • 1/4 cup fresh cilantro leaves optional
Instructions

  1. Rinse and dice bell pepper, removing core and seeds. Peel, rinse, and dice onion (If using, rinse and chop cilantro leaves).

  2. In a colander, drain and rinse black-eyed peas and corn

  3. In a large bowl, add pepper, onion, peas, corn, cilantro if using, and remaining ingredients. Mix well.

Pineapple Carrot Muffins

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Pineapple Carrot Muffins

Image Source/ Recipe Source: www.cookingmatters.com

Ingredients
  • 1 medium carrot
  • 1 cup crushed pineapple with juice
  • 5 tbsp. canola oil
  • ¼ cup cold water
  • 1 Tbsp. white distilled vinegar
  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • pinch of nutmeg or pumpkin pie spice
  • non-stick cooking spray
Instructions
  1. Preheat oven to 350 degrees.
  2. Rinse and peel carrot. Shred with a grater. Measure out ¾ cup shredded carrot.
  3. In a medium bowl, add pineapple with juice, oil, water, vinegar, and shredded carrot. Mix with a fork to combine.
  4. In a large bowl, mix flour, brown sugar, baking soda, cinnamon, salt, and nutmeg.
  5. Add wet ingredients to dry ingredients. Mix until just combined. If using walnuts or raisins, gently stir in now.
  6. Coat muffin pan with non-stick cooking spray. Fill each cup about ¾ full with batter.
  7. Bake on middle rack until muffin tops are golden brown and a toothpick inserted comes out clean, about 20-25 minutes.

Fruit Salsa and Cinnamon Chips

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Fruit Salsa and Cinnamon Chips

Image Source:www.tasteofhome.com

Keyword: Dessert, Snack
Ingredients
Fruit Salsa
  • 2 peaches peeled and diced
  • 1 mango peeled, cored and diced
  • 4 kiwis peeled and diced
  • 1 16 oz pkg. strawberries hulled and diced
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons honey
  • 2 tablespoons fresh chopped basil optional
Cinnamon Tortilla Chips:
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 6 whole wheat tortillas 6-inch
  • Nonstick cooking spray
Instructions
  1. To make the fruit salsa, peel and chop all of the fruit in small pieces. Combine fruit in a large bowl and stir to combine.
  2. In a small bowl, add the lemon juice and honey and mix well. Pour over fruit and mix to combine. Place in the refrigerator while you make the cinnamon chips. (You'll add the basil right before serving)
  3. For the chips, preheat oven to 375°F. Mix sugar and cinnamon in small bowl. Spray tortillas lightly with nonstick cooking spray. Cut each into 8 wedges. Place on baking sheet. Sprinkle wedges with cinnamon sugar mixture. Bake 8-10 minutes or until crisp. Cool completely on wire rack. Serve with Fruit Salsa.

Avocado Ranch Dip

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Avocado Ranch Dip

Image Source/Recipe Source:www.5dollardinners.com

Keyword: Side, Snack
Ingredients
  • 2 5.3 oz containers plain Greek Yogurt
  • 1 avocado
  • 1 packet of Ranch dip mix
Instructions
  1. In large bowl, mash avocado. Add Greek yogurt and Ranch dip mix. Mix together until well combined.