Siracha adds a nice spicy kick countered by the sweetness of the balsamic syrup to this healthy treat.
Makes 2 Servings
1 bag edamame, cooked
1/2 cup balsamic vinegar
2 teaspoons Siracha
Prepare the edamame pods according to package directions. Heat a small saucepan to medium high heat. Work together the balsamic vinegar and Siracha then add to the heated saucepan. Cook until reduced by half and syrupy then drizzle over the edamame.
Santa brought an early present…a vegetable spiralizer! Here’s a healthy alternative to traditional pasta – just substitute the spaghetti for zucchinni noodles. While I used black lentils (which have a meatier flavor than traditional lentils), you can always substitute with your favorite lean, grounded, and browned meat.
Makes 2 Servings
- 8oz tomato sauce
- 1 large zucchini
- 1 cup black or green lentils, cooked
- 1 tsp garlic, minced
- 1 tsp, basil, chopped (I grow basil in my Tower Garden)
- 1 tsp, oregano, chopped
- 2 Tbsp. olive oil, divided
- Mushrooms, chopped (optional)
- Spinach, chopped (optional)
Directions: In a stockpot, heat the olive oil over medium heat and brown the garlic. Add the tomato sauce, basil, and oregano (and any other optional vegetables), then simmer for approximately 20 minutes. Add the lentils and simmer for another 5 minutes to allow the flavors to blend.
Using a vegetable spiralizer or julienne peeler, grate the zucchini into spaghetti noodles (“zoodles”). Warm a tablespoon of olive oil in a skillet over medium heat. Saute the zoodles until tender, approximately 8-10 minutes, to finalize the marinara.
Served the marinara over a bed of zoodles…but don’t tell anyone your spaghetti secret and see if they can tell the difference!
Makes 1 Serving
4oz almond, soy or coconut milk
2T vanilla protein powder
2 packets stevia
Brew the coffee as directed. While the coffee percolates, microwave the milk for approximately 30 seconds. Combine the milk, coffee, stevia and protein powder in a blender. Pulse until frothy.
15oz garbanzo beans (cooked, rinsed & drained)
1T olive oil
1T lemon juice
1t horseradish, prepared (1T if spicy is preferred)
Combine all ingredients in a food processor and pulse until smooth. Serve with crudities or vegetables for dipping.
Makes 1 serving
7oz mussels, steamed
1/4 cup Sundried tomatoes
4 baby Bok Choy leaves (I used ones grown in my Tower Garden!)
2T olive oil
I’m a large skillet, heat the oil over medium heat. Brown the garlic then add the Bok Choy and sauté until wilted. Remove the Bok Choy from the skillet and set aside. Add the mussels and tomatoes into the skillet. Sauté until the flavors blend (approximately 1-2 minutes). Enjoy!
I used green beans and sweet basil fresh from my Tower Garden in this recipe. If you would like more information about how to save your family money on groceries by growing your own in a 3′ x 3′ space, click here.
Makes 4 Servings
- 2c fresh green beans
- 1T fresh sweet basil, chopped
- 15oz can garbanzo beans (chick peas), rinsed and drained
- 15oz can kidney beans, rinsed and drained
- 1/4c sun-dried tomatoes
- 1 clove garlic, minced
- 2T lemon juice
- 1T olive oil
- Cashew Cheese
Bring a medium pot of water to a boil. Cook the green beans in the water until bright green and crisp (approximately 2 minutes). Remove the green beans to a collander and rinse with cold water to stop the cooking.
In a large bowl, combine the green beans, garbanzo beans, kidney beans, garlic, sweet basil, sun-dried tomatoes, lemon and olive oil. Toss to coat. Serve with a sprinkle of the cashew cheese if desired.