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Food & Recipes
A big thank you to Julie Harrington, RD, CPC of Living Plate and Mandy Enright from Team With Me Nutrition for hosting our Healthy Family Meals Under $20 class in honor of Family Meals Month. The ladies did a phenomenal job as always, and the recipes were outrageously good and so easy to make!   Weren't able to attend? You're in luck! We have the recipes for you right here:  Vegetable Taco Soup: Zucchini Bread Green Smoothie INGREDIENTS:
  • 1 tablespoon olive oil
  • 1 large sweet onion, chopped
  • 3 garlic cloves, pressed
  • 2 red peppers [green or yellow work too], chopped
  • 2 zucchini, chopped
  • 6 green onions, chopped
  • 2 tablespoons ground cumin
  • 2 teaspoons chili powder
  • 1, 28-oz. can crushed tomatoes
  • 3 cups vegetable broth
  • 1 cup frozen corn
  • 1, 14.5-oz. can black beans, rinsed and drained
  • Salt to taste
  • 1 lime, cut into wedges
  • 1/4 cup cilantro, chopped
  • 1/2 avocado, diced
  • Hot sauce
INSTRUCTIONS:  PREP:
  1. Chop onion, garlic, peppers, zucchini, and green onions.
  2. Drain black beans.
  3. Chop cilantro and dice avocado.
MAKE:
  1. Sauté onions and garlic gently in olive oil until soft and fragrant.
  2. Add peppers, zucchini, green onions, cumin, and chili powder to pot and continue to sauté over low heat until vegetables have softened, about 5 minutes.
  3. Add tomatoes and broth. Bring to a boil, then reduce heat and simmer for approximately 20-30 minutes.
  4. Stir in corn and beans. Season with salt. Remove from heat and cover until ready to serve. Ladle soup into bowls and garnish with lime juice, cilantro, avocado and hot sauce.
Mexican Ground Turkey Cauliflower Rice:Roasted Carrot and Parsnip Soup INGREDIENTS:
  • 1 pound ground turkey
  • 1/2 cup chopped white onion
  • 2 clove garlic minced
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon salt
  • 4 cups riced cauliflower
  • 1 cup canned diced tomatoes and green chiles
  • 2 tablespoons tomato paste
  • cooking spray
  • 1/2 cup shredded cheddar cheese [optional]
INSTRUCTIONS:  PREP:
  1. Chop onion/mince garlic.
  2. Rice cauliflower: Either grate on box grater or pulse florets in food processor. You can also go for the easy option and get it already done for you in a bag!
MAKE:
  1. In a lightly-greased, medium-sized skillet, brown ground turkey. Remove from pan and set aside, but do not clean pan.
  2. In same pan, add onion, garlic, and spices, and cook until fragrant, about 1 to 2 minutes. Add cauliflower rice, and sauté until just sender, about 2 minutes.
  3. Add tomatoes and tomato paste, and stir to evenly coat rice. Cook until well incorporated and heated through, about 2 to 3 minutes. Stir in beef, and remove from heat. Enjoy!
Kale And Edamame Guacamole: INGREDIENTS:
  • 4 ripe avocados
  • 4 cups frozen edamame defrosted [peas work well too]
  • 4 large kale leaves, spine removes and chopped
  • 1/2 cup lime juice, fresh
  • 2 cups cherry tomatoes, chopped
  • 1/4 cup red onion, chopped
  • 2 cloves garlic, pressed or minced
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • Hot sauce, as desired
INSTRUCTIONS:  PREP:
  1. Removed spines and chop kale.
  2. Juice lime.
  3. Chopped cherry tomatoes.
  4. Press or mince garlic clove.
MAKE:
  1. Cut avocados in half, remove pit, and scoop flesh into food processor. Add beans, kale, and lime juice and pulse until creamy. Add some water if you need some more creaminess or more lime juice to increase tartness.
  2. Add tomatoes, onion, garlic, cumin to processor and pulse until just combined.
  3. Stir in hot sauce and salt to taste.
  4. Serve with baked chips and raw vegetables.
Bonus Recipe: Quick Fried Cauliflower Rice  INGREDIENTS:
  • 3 tablespoons coconut oil split in two
  • 3/4 onion, large, diced
  • 5 1/2 clove garlic
  • 1 1/2 scallions chopped
  • 1 1/2 head of cauliflower riced
  • 1 teaspoon onion powder
  • 1 teaspoon ground ginger
  • 1 teaspoon black pepper
  • 1 teaspoon sea salt
  • 3 tablespoons coconut aminos [or soy sauce]
  • 1 tablespoon rice vinegar
  • sea salt and pepper to taste
INSTRUCTIONS:  PREP:
  1. Rice cauliflower: Break cauliflower into florets and pulse in food processor until mixture resembles rice.
  2. Dice onion.
  3. Mince garlic.
  4. Chop scallions.
MAKE:
  1. Heat a large sauté pan or wok on medium-high heat for 2-3 minutes. Heat up 2 tablespoons of the coconut oil in the frying pan.
  2. Add diced onions and cook until translucent. Add garlic, scallions, and spices and cook for another 30 seconds- until fragrant.
  3. Add in the rest of the coconut oil and riced cauliflower. Cook the rice until it looks soft and tender. This can take anywhere between 5-7 minutes.
  4. Stir in coconut aminos and rice vinegar.
  5. Cook on medium-high heat until the cauliflower rice reaches your desired doneness (this took me another 7-10 minutes!)
  6. Serve with your favorite meat, fish or with eggs for breakfast!
Still need more? Relive Mandy's class here:   For more delicious recipes from Living Plate, visit: http://livingplate.com/recipes-index/ ​​

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