Honey Dijon Vinaigrette

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Ingredients:
1/3 c Olive Oil
3 T Red Wine Vinegar
2 tsp Honey
1 tsp Dijon Mustard
Pinch of salt and black pepper

Directions:
Whisk it all together.

Recipe from: Gimme Some Oven and the Blueberry Council

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Baked Eggs in Ham Cups

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I discovered this little trick for making eggs years ago, when I could barely turn on the stove. It’s a fun way to serve breakfast for a crowd, because all the eggs cook at once, and the ham cups make it fun. I made this for my Mom for breakfast (hence the break from our usual Corelle dishware) alongside roasted potatoes and peppers.

Ingredients:
Thinly sliced ham
Eggs
Cheese (optional)
Choppped herbs or other seasoning (optional)

Directions:
Using a standard muffin tin, arrange the ham slices to cover the insides of each cup.
Crack an egg inside each cup.
Sprinkle with cheese and other seasining.
Bake in a 350 degree oven until eggs are set.

Tips:
For these, I used some chopped rosemary and thyme.
Play around with different cheese and seasoning.

Cauliflower “Rice” Bowl

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Cauliflower Rice

I’ve been looking for ways to eat more vegetables. I naturally love them, but sometimes the siren’s song of pasta and bread is tough to resist. This is a great way to eat more vegetables without even noticing.

Ingredients:
Cauliflower
Onion
Garlic
Red Pepper
Chicken
Butter
White Wine vinegar or lemon juice
Italian Seasoning
Parmesan

Directions:
Cut cauliflower into florets and pulse a couple times in a food processor. You want it to have the consistency of rice. Set aside.
Saute onion, garlic, and red pepper.
Add chicken and cook until done.
Add a little butter to the pan and add in the cauliflower rice.
Stir to combine, add the vinegar or lemon juice, and let cook for a bit.
Season to taste.
Sprinkle with Parmesan.

Tips:
Anything you’d normally make with rice can be made with cauliflower rice.
Substitute anything in and out of this recipe, it’s just a basic blowl with a vegetable, instead of grain, base.

Faux-zen Yogurt

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Sometimes you just need a frozen treat, right? I’ve seen this idea posted all over the place and in the summer when the temperatures were too high, I decided to try it out. It was a tad too banana=y to take the place of frozen yogurt or ice cream, but it was a solid stand in.

Ingredients:
Banana
Frozen Strawberries

Directions:
Put in ingredients in a blender or food processor
Blend or process

Tips:
Any type of fruit can be used here.
Either the banana or the fruit needs to be frozen.

Soba Noodles with Chicken, Vegetables, and Peanut Lime Ginger Sauce

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Soba Noodles

 

This is a favorite in our house. The Husband requests this at least once a week. I can’t eat it quite as often, but it’s easy, filling, and satisfying.

Ingredients:
Onion
Broccoli
Red Pepper
chooked chicken (optional)
Buckwheat soba Noodles (I love the ones from PCC)
Peanut Lime Ginger Sauce
Sesame Seeds for Garnish (optional)

Directions:
Chop or slice the vegetables, whichever you prefer
Saute vegetables
Add the noodles to the pot and cover
Once the noodles have softened, gently break them apart
Add the sauce
Toss to combine
Sprinkle with sesame seeds if desired

Tips:
This can be made with or without chicken (I’ve never tried steak in it, but I don’t see why that wouldn’t be delicious)
Any vegetables your heart desires can be used here

Thai Inspired Peanut Lime Ginger Sauce

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Peanut Lime Ginger Sauce

This sauce is the a copy cat of the Peanut Ginger sauce you get in bottles. It’s delicious, but I’m too much of a snob to buy sauce in a bottle. I’ve been making this for a couple years, never using any precise measurements, and it always comes out amazing. I recently went wild and added some sriracha, so feel free to play around with what you like.

Ingredients:
Peanut Butter
Lime Zest
Lime Juice
Freshly grated Ginger
Minced garlic
Sriracha (optional)
Water

Directions:
Add the first 5 or 6 ingredients to a bowl
Add a little bit of water and wisk, adding water until you like the consistency
Taste and add adjust ingredients as necessary

Thai Inspired Salad

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IMG_1016It’s too hot for me. It should never be in the upper 70s/early 80s in May. Since it felt like summer, I made a summer salad for dinner tonight. It was deliciously good and I ate more than I meant to, but it’s okay because it’s very healthy.

Ingredients:
Lettuce – I used a mix of baby lettuce and baby spinach
1 Mango, chopped
1 Red Pepper, chopped
Cooked chicken, chopped
Green Onion, sliced
Cilantro
Chopped Peanuts
Curry Coconut Peanut Dressing

Directions:
Toss all ingredients in a large bowl.

 

Recipe inspired by The Roasted Root.