New Way to Enjoy Vegetables

If you like pickles, then you have to try this new vegetable snack! I know many of you struggle to find a vegetable you like and one that will fit into your eating.  I just discovered these little bags of pickled vegetables at my store this week.  While I don’t recommend they be the only vegetable you eat, occasionally, they are a decent product to throw into the mix.

Oh Snap Snap Peas

Oh Snap Green Beans

They are perfectly portable and taste good too.  The sodium content is a little higher than ideal, but for a picky veggie eater, not bad.  They were in the refrigerated section at Super Target.  They are also for sale at Sprouts.  If those stores are not near you, check out this link for store locations:       https://www.glkfoods.com/store-locator/

Caribbean Tuna Cakes

I have to confess, I am not a big fan of canned tuna.  I enjoy fresh tuna, but the canned variety has never really caught on for me.  Perhaps it was because I was using the canned variety that looked more like cat food.  Recently, I found albacore tuna packed in water that has a milder taste.  When I rediscovered this recipe, with the jerk flavor, I had to retry it.  This is my new favorite lunch, because eaten cold or rewarmed, these are wonderful for several days.  Pair with a Napa cabbage slaw (thinly sliced Napa cabbage, drizzled with lime juice, jerk seasoning and vinegar) and you have a meal!!

Caribbean Tuna Cakes

1 small red onion

1 small green pepper, diced

1/4 cup mayo (olive oil based)

1 1/3 cups whole wheat panko bread crumbs

2 tbsp. Jamaican Jerk Rub

1 can black beans, drained and rinsed

2 cans chunk light tuna (albacore in water), drained

2 tbsp. extra virgin olive oil, divided

fresh lime or lime juice

 

Finely chop onion and bell pepper.  Combine mayonnaise, 1 cup of bread crumbs and jerk rub in small bowl.  Add onion, bell pepper, beans, and tuna to same bowl.  Mix to combine.  Place remaining bread crumbs on plate.  Using hands, form small patties, approx. 1/2 inch thick, with tuna mixture and pack firmly.  Press gently in to bread crumbs to lightly coat outside of each patty.  Mixture will fall apart very easily if pressed or pushed into crumbs, so use caution.  Turn cake over to lightly coat other side.  Heat 1 tbsp. olive oil in pan on stove over medium heat.  Add 1/2 tuna cakes ; cook 2-3 minutes until golden brown, turning once.  Heat remaining oil in pan and repeat with remaining cakes.  Serve warm with lime slices and a extra dash of jerk seasoning on top.

Yield: Approx. 12 cakes

recipe by: Pampered Chef 29 Minutes to Dinner, modified by eatlivefit.net

 

Goat Cheese and Date Salad

Freshly back from vacation and excited to share a new salad I discovered at Mod Market, a local fresh food eatery.  This is a great side dish or main dish with a twist.

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Goat Cheese and Date Salad

4 cups fresh greens (mix of kale, spinach, green and red lettuce)

1 cup dates, pitted and sliced

1/2 cup goat cheese crumbles

1 cup pecan pieces

1 red onion, sliced thinly (optional)

2 cups fingerling potatoes*, cooked, sliced and chilled

Olive Oil

Herbed Balsamic Vinegar (or any flavored vinegar)

Mix all ingredients in a bowl, drizzle with olive oil and balsamic Vinegar and chill until ready to serve.  Serving size 2 handfuls.

* cooking potatoes: place fingerling potatoes in 2 cups of boiling water with a pinch of sea salt.  Boil gently until soft and cooked through.  Rinse with cold water in strainer and chill until cool to the touch.  Slice and top with sea salt and pepper.

 

Clementine Wild Rice Salad

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Consistency is what I encourage!  You will not completely undo nor redo your life in one day and the same is true for eating healthier.  Pick the path and make your long term goal and then go for it one day at a time.  New habits take time to develop and stick, so treat every day as a new day to make good choices.  I can certainly create a lot of damage in 15 minutes of eating poorly, but I move on the next day and make good choices to get back on track with healthy eating habits.  Even if it is not the popular or common choice of the people surrounding me, I can only control what goes in MY body.  I won’t let some one else’s choice to indulge become my choice.  I will be in control my choices, even if they are not the same ones my friends or family choose.  This is my body and my choice.  Master the day.

This is on my plate for lunch today.  Clemetines are one of my favorite snacks, but why not in a salad. Easy, make ahead directions too.  Make it for lunches next week!

Clementine-Wild Rice Salad

12 clementines, peeled and sectioned
1 6-ounce can sliced water chestnuts, drained
2 bunches green onions, sliced thin
2 cups cooked wild rice, chilled
1 cup mint leaves (optional)
1 cup cilantro or Italian parsley leaves (optional)
1/4 cup rice vinegar
juice of 1 lime
1/2 cup mayonnaise, or to taste (optional)
3 cups shredded Chinese cabbage, chopped romaine lettuce or baby spinach leaves (or a combination)

Combine all ingredients except the greens and mix thoroughly. Toss with the greens and serve.

6-8 servings

Note: To make ahead, combine everything but the greens and chill. Toss in the greens at the last minute.

30 Minute Taco Soup

With all the warm weather lately, I have been more inclined to grille our dinners than make something indoors.  For a change of pace on a cooler night, I tried this recipe out on the “fam.”  It went over well with everyone.  Try it out. Quick and tasty.  For those crockpot lovers out there, I do think you could add it all at once and simmer on low heat all day (8+ hrs.)  I would just add 3/4 cup water or stock to keep the liquid content balanced.

30 minute Taco Soup

 

Recipe by: Lexi’s Clean Kitchen modified by eatlivefit.net

 

Ingredients:

 

1 ½ lb. ground beef
1 15 oz. can stewed tomatoes
1 onion diced
2 garlic cloves, crushed
2 tbsp. extra virgin olive oil
1 green pepper, diced
1 medium zucchini, diced

1 can black beans

Taco Seasoning:

1 tbsp. chili powder

1 tsp garlic granules or powder

½ tsp onion powder

¼ tsp cayenne pepper

1 tsp paprika

1 tsp ground cumin

2 tsp fine Himalayan Sea Salt

1 tsp black pepper, fresh ground

 

Toppings: (optional)

 

Shredded Cheese
Avocado
Scallions
White Onion
Diced Tomatoes
Shredded lettuce
Jalapeno

 

Instructions:

 

 

 

·         In Dutch oven, heat oil and sauté garlic 

 

·         Add in Diced onions and cook for 2-3 minutes, stirring often

 

·         Add in zucchini and green pepper.  Let cook for an additional 2 minutes, stirring often

 

·         Add in ground beef and cook until brown

 

·         In a bowl, combine taco seasoning spices.  Add to soup mixture and simmer until combined.  May need more liquid, so add 1/2 cup water or stock to soup.

 

Fall Flavors Salad

As we move into the Fall, try this hearty salad full of fall flavors.

 

Fall Flavors Salad

recipe by: womenshealthmag.com modified by eatlivefit.net

Ingredients:

  • 3/4 cup salted, shelled pumpkin seeds
  • 1 tsp chili powder
  • 1 tbsp plus 1/4 cup olive oil, divided
  • Shredded cooked chicken (optional)
  • 3 sweet potatoes, peeled and grated
  • 2 tbsp red-wine vinegar
  • 1 tbsp dijon mustard
  • 2 tsp honey
  • 1/4 cup raisins

Directions:

Coat seeds with nonstick spray. Sprinkle with chili powder. Roast in the oven at 375F for 5 minutes, or until lightly browned. Heat 1 Tbsp. oil in a skillet over medium-high heat. Add sweet potatoes. Lightly cook for 7 minutes. In a bowl, whisk vinegar, mustard, honey, and a dash of chili powder. Whisk in remaining 1/4 cup oil. Add potatoes, cooked chicken, seeds, and raisins. Toss well.

Summer Fuss-Less Salad

Ran across this recipe this week and had to share.  As the author states, anytime I can spend less time and add less heat to my kitchen these summer days, I am all in!!  Thank you veggiezest.

Chick peas are your protein source, so a great evening meal.  This would also be a great leftover lunch in a jar..just load in this order, chick peas, dressing, onions, tomatoes, etc..with lettuce at top of jar.  Will stay fresh for a week in fridge.

With the summer at its peak – its being a challenge stepping into the kitchen cooking with heat these days. I want quick meals where I don’t have to spend too much time to stand in front of the heat stirring and mixing. I have been making a lot more things like salads, popsicles and […]

via Fattoush Salad {vegan} — veggiezest