#tomato avocado corn cucumber and a bit of red onion + olive oil ^.^

[reginaguerriera]

i fucking love salad

[grainfulblends]

Meal Planning Made Easy with Rice Medley

Meal Planning Made Easy with Rice Medley: Your Week Just Got Healthier

Finding time to cook healthy meals every day can feel overwhelming. Between busy work schedules, family responsibilities, and the endless dinner-time question of “What should I make?”, it’s easy to reach for something quick—and not always nutritious. That’s why having a versatile pantry staple like Rice Medley can be a real game-changer.

With a beautiful mix of black, red, brown, white, and wild rice, plus dried vegetables like potato, onion, cabbage, carrot, and bell peppers, this medley delivers flavor, texture, and nutrition all in one simple package. Whether you’re trying to eat healthier, plan ahead, or just add something exciting to your meals, this blend is here to help.

Let’s walk through how Rice Medley can power your entire week with nourishing, flavorful meals—without the stress.

What Makes This Rice Medley So Special?

This isn’t your average rice mix. It brings together six kinds of rice, each with their own health benefits:

Black rice is packed with antioxidants and fiber.

Red rice delivers essential minerals like iron and zinc.

Brown rice is great for digestion and full of magnesium.

Wild rice adds protein and nutrients like folate and phosphorus.

White rice offers quick, digestible energy.

And dried veggies—like cabbage, carrot, and bell pepper—add color, crunch, and extra vitamins.

Topped off with a hint of curry powder, this blend doesn’t just nourish you—it excites your taste buds, too.

One Mix, Countless Meals: A 7-Day Meal Plan with Rice Medley

Day 1: Simple Veggie Rice Bowl

Start the week easy. Cook up a bowl of Rice Medley and top it with sautéed spinach, cherry tomatoes, avocado, and a drizzle of olive oil with lemon. Tip: Add a sprinkle of sunflower seeds for crunch!

Day 2: Mediterranean-Stuffed Bell Peppers

Mix the rice with feta cheese, chickpeas, and herbs, then stuff it inside halved bell peppers. Bake until tender. It’s filling, colorful, and makes for the perfect leftover lunch too.

Day 3: Burrito Night, Reinvented

Wrap Rice Medley in a warm tortilla with black beans, salsa, corn, and a dollop of guacamole. It’s hearty, quick, and kids love assembling their own.

Day 4: Rice & Veggie Stir-Fry

Use the cooked Rice Medley as a base and stir-fry it with tofu or tempeh, garlic, bell peppers, and a splash of tamari. For extra zing, add a bit of lime juice just before serving.

Day 5: Chilled Rice Grain Salad

Let the rice cool and toss with cucumber, cherry tomatoes, roasted chickpeas, and a lemon vinaigrette. Perfect for lunchboxes or light dinners on warmer days.

Day 6: Cozy Vegetable Soup with Rice

Simmer vegetable broth with chopped tomatoes, celery, and garlic. Add pre-cooked Rice Medley just before serving. It’s like comfort in a bowl—nutritious and satisfying.

Day 7: Sunday Night Casserole

Layer Rice Medley with mushrooms, sweet corn, peas, and a sprinkle of cheese in a baking dish. Bake until golden. A crowd-pleaser that also works great for meal prep.

More Ways to Enjoy Rice Medley

One of the best things about this blend is how versatile it is. Here are a few ways to keep it fresh all month long:

Use it as a side dish with sautéed vegetables or grilled tofu.

Toss into soup to bulk up a basic veggie broth.

Turn it into patties—mix with a little mashed sweet potato and spices, shape into cakes, and pan-fry.

And since it already contains dried veggies and curry flavor, you don’t need to do much to make it delicious.

Why It Belongs in Every Pantry

The beauty of this product is how it brings both convenience and nutrition to your kitchen. When you’re pressed for time but still want something that fuels your body and satisfies your taste buds, Rice Medley is ready to go. Plus, it’s naturally gluten-free, plant-based, and full of real ingredients you can feel good about.

Whether you’re a seasoned meal prepper or just looking to eat better without the stress, this blend makes your week easier, tastier, and healthier.

A Simple Step Toward Better Eating

Eating well doesn’t require complicated recipes or expensive ingredients. Sometimes, it just starts with a smart choice like stocking your pantry with Rice Medley. It’s wholesome, easy to cook, and can adapt to almost any cuisine or craving.

So if you’re ready to make your week smoother—and your meals more exciting—this medley has your back. Ready to try it? Order your Rice Medley today and make every meal a little healthier and a whole lot easier: https://grainfulblends.com/product/rice-medley/

[drvitaltips]

Healthy Sides for Burgers: Delicious Fry Alternatives

Having a juicy burger is one of life's simple pleasures, right? But often, the classic pairing – french fries – can leave you feeling a bit heavy. If you're looking for delicious and healthy sides for burgers that won't weigh you down, you've come to the right place! There are tons of flavorful and exciting options beyond the deep fryer that perfectly complement your favorite patty. Let's explore some tasty alternatives that add nutrients and variety to your plate.

Key Takeaways

- Veggies Reign Supreme: Roasted, grilled, or fresh vegetables are fantastic healthy sides for burgers, offering vitamins, minerals, and fiber. - Smart "Fry" Swaps: Baked sweet potato fries, zucchini fries, or even avocado fries provide that satisfying crunch with less fat. - Salads Add Freshness: From creamy (but lightened-up) coleslaw to vibrant bean salads or simple greens, salads offer a refreshing contrast. - Think Beyond Potatoes: Grilled corn on the cob, fruit salad, or quinoa salad bring unique flavors and textures. - Cooking Method Matters: Baking, grilling, roasting, or air frying are healthier cooking methods than deep frying. - Dressings & Dips: Opt for lighter dressings like vinaigrettes or yogurt-based dips instead of heavy mayo or creamy sauces. - Don't Fear Flavor: Healthy doesn't mean bland! Use herbs, spices, lemon juice, and vinegar to boost taste without adding excess calories.

Why Skip the Fries? (The Healthy Side Quest)

Okay, let's be honest, traditional french fries are delicious. But, they're typically deep-fried, meaning they soak up a lot of oil, adding significant calories and unhealthy fats to your meal. They also don't offer much in the way of vitamins or fiber. Choosing healthy sides for burgers is about adding nutritional balance to your plate. You get: - More Nutrients: Vegetables and fruits are packed with vitamins, minerals, and antioxidants. - Increased Fiber: Fiber aids digestion and helps you feel fuller for longer. - Fewer Unhealthy Fats: Baking, grilling, or roasting uses much less oil than deep frying. - More Variety: Stepping away from fries opens up a whole world of delicious flavor combinations! It's not about never having fries again, but rather exploring other tasty options that support your well-being more often. Think of it as upgrading your burger experience!

Veggie Powerhouses: Colorful & Crunchy Sides

Vegetables are your best friends when looking for healthy sides. They're versatile, nutritious, and can be prepared in countless delicious ways. Roasted Vegetables (Broccoli, Asparagus, Sweet Potatoes) Roasting brings out the natural sweetness of vegetables. Toss your favorites – like broccoli florets, asparagus spears, bell pepper strips, or sweet potato chunks – with a little olive oil, salt, pepper, and maybe some garlic powder or paprika. Spread them on a baking sheet and roast at around 400°F (200°C) until tender and slightly caramelized. Simple, satisfying, and packed with goodness. Sweet potatoes, in particular, make a fantastic alternative to regular potatoes. Grilled Veggie Skewers (Peppers, Onions, Zucchini) If you're already firing up the grill for your burgers, why not throw on some veggie skewers? Thread chunks of colorful bell peppers, zucchini, cherry tomatoes, and red onion onto skewers. Brush lightly with olive oil and grill until tender-crisp with nice char marks. The smoky flavor is incredible alongside a burger. Asparagus also grills beautifully! Fresh Veggie Sticks with Dip (Hummus, Greek Yogurt) Sometimes simple is best. Crisp, raw veggie sticks like carrots, celery, cucumbers, and bell peppers offer a refreshing crunch. Pair them with a healthy dip for added flavor and protein. - Hummus: Chickpea-based dip providing fiber and protein. - Greek Yogurt Dip: Mix plain Greek yogurt with herbs like dill or chives, lemon juice, and garlic powder for a creamy, high-protein dip that's much lighter than ranch. - Guacamole: Mashed avocado with lime juice, onion, and cilantro – full of healthy fats. Baked "Fries" (Sweet Potato, Zucchini, Avocado) Craving that fry shape and texture? Bake them instead! - Sweet Potato Fries: Cut sweet potatoes into sticks, toss lightly with oil and spices (paprika, garlic powder), and bake until crispy. Delicious and full of Vitamin A. - Zucchini Fries: Cut zucchini into sticks, dredge in egg wash, then coat in seasoned breadcrumbs (panko works great) or almond flour mixed with Parmesan cheese. Bake until golden and crispy. A fun way to eat more veggies! - Avocado Fries: Yes, really! Slice avocado, coat in panko or almond flour, and bake or air fry until crispy. Creamy inside, crunchy outside. Serve immediately.

Salad Sensations: Fresh & Flavorful Companions

Salads offer endless possibilities for fresh, healthy sides. Think beyond limp lettuce! Classic Coleslaw (Light Mayo/Yogurt Dressing) Coleslaw provides a cool, crunchy contrast to a warm burger. To make it healthier, swap some or all of the mayonnaise for plain Greek yogurt or use a tangy vinegar-based dressing instead. Use pre-shredded cabbage mix for extra convenience. Leafy Green Salad with Vinaigrette A simple green salad never fails. Use mixed greens, spinach, or romaine lettuce. Add some cherry tomatoes, cucumber slices, and maybe some shaved carrots or radishes. Dress it lightly with a simple vinaigrette made from olive oil, vinegar (red wine, balsamic, or apple cider), Dijon mustard, salt, and pepper. Avoid creamy, high-calorie bottled dressings. Quinoa or Chickpea Salad For a more substantial salad, try a grain or legume base. - Quinoa Salad: Cooked quinoa tossed with chopped cucumber, bell peppers, red onion, parsley, lemon juice, and olive oil. Provides complete protein and fiber. - Chickpea Salad: Canned chickpeas (rinsed) mixed with chopped celery, bell peppers, olives, feta cheese, and a light vinaigrette. Hearty and satisfying. Corn and Black Bean Salad A vibrant and flavorful option, especially popular in summer. Combine cooked corn (grilled is great!), black beans, chopped red onion, bell pepper, cilantro, lime juice, and a touch of olive oil. It’s refreshing and packed with fiber. Some call this "Cowboy Caviar," and it's always a crowd-pleaser.

Beyond Veggies: Other Smart Side Ideas

Think outside the vegetable box for even more healthy burger pairings. Fruit Salad or Grilled Pineapple Don't underestimate fruit! A simple fruit salad with melon, berries, and grapes provides a sweet and refreshing contrast to a savory burger. Or, try grilling pineapple slices until caramelized – the smoky sweetness is amazing with burgers, especially teriyaki or BBQ-style ones. Baked Beans (Watch the Sugar) Baked beans are a classic cookout side. Look for varieties lower in added sugar, or make your own using canned beans, tomato sauce, molasses (sparingly!), mustard, and spices. They offer protein and fiber but can be high in sugar and sodium if you're not careful. Corn on the Cob (Grilled or Boiled) A summer staple! Corn on the cob is naturally sweet and satisfying. Grill it alongside your burgers for a smoky flavor, or simply boil it. Go easy on the butter and salt – a little goes a long way. As the famous chef Julia Child might have implied with her love for simple, good ingredients, sometimes the less you fuss, the better it tastes.

Tips for Making Any Side Healthier

No matter which side you choose, these tips can help keep it on the healthier side: - Prioritize Baking, Grilling, Roasting, or Air Frying: These methods use significantly less fat than deep frying. - Go Easy on Oils and Fats: Use just enough olive oil or avocado oil for flavor and to prevent sticking. - Choose Lighter Dressings & Dips: Vinaigrettes, lemon juice, salsa, Greek yogurt dips, and hummus are generally better choices than heavy mayo or cream-based options. - Boost Flavor with Herbs & Spices: Use fresh herbs (parsley, cilantro, dill), spices (paprika, cumin, chili powder), garlic, onion, and citrus juice instead of relying solely on salt and fat. - Watch Portion Sizes: Even healthy foods contribute calories. Be mindful of how much you're serving yourself. - Load Up on Non-Starchy Veggies: Fill your plate with colorful vegetables like leafy greens, broccoli, peppers, and zucchini. Comparing SidesTraditional French FriesHealthier Alternatives (Baked Veggies, Salads)Cooking MethodDeep FriedBaked, Grilled, Roasted, RawFat ContentHigh (especially saturated/trans fats)Low to Moderate (mostly healthy fats if oil used)Nutrient DensityLowHigh (vitamins, minerals, antioxidants)Fiber ContentLowModerate to HighCaloriesTypically HighGenerally LowerFlavor FocusSalty, FattyDiverse (savory, sweet, tangy, fresh)Feeling AfterwardsCan feel heavy, sluggishOften feel lighter, more energized

Frequently Asked Questions (FAQs)

What is a healthy alternative to french fries with burgers? There are many! Some top choices include baked sweet potato fries, roasted vegetables (like broccoli, asparagus, or bell peppers), a fresh green salad with vinaigrette, baked zucchini fries, or corn on the cob. These options offer more nutrients and fiber with less unhealthy fat compared to deep-fried potatoes. What can I serve with burgers instead of chips? If you mean potato chips, swap them for baked vegetable chips (like kale chips or sweet potato chips), fresh veggie sticks with hummus, a fruit salad, pickles, or a light coleslaw. These provide crunch and flavor without the high fat and sodium content of regular chips. What goes well with burgers for dinner? Almost anything! Beyond fries, consider grilled corn salad, quinoa salad, roasted potatoes or sweet potatoes, grilled vegetable skewers, pasta salad (use whole wheat pasta and a light dressing), or even a simple watermelon and feta salad for a refreshing twist. Think about balancing textures and flavors – something crunchy, something fresh, something savory. What vegetables go well with burgers? Lots of vegetables complement burgers beautifully! - Grilled/Roasted: Zucchini, bell peppers, onions, asparagus, mushrooms, broccoli, cauliflower, sweet potatoes. - Salads: Leafy greens, tomatoes, cucumbers, carrots, radishes, corn, beans, cabbage (in coleslaw). - Fresh/Raw: Carrot sticks, celery sticks, cucumber slices, bell pepper strips, pickles. How do you make burgers healthier? Making the burger itself healthier involves a few strategies: - Choose leaner ground meat (like 90/10 beef, turkey, or chicken) or opt for plant-based patties. - Use whole-wheat buns or lettuce wraps instead of white buns. - Load up on veggie toppings like lettuce, tomato, onion, and avocado. - Go easy on high-calorie additions like cheese and bacon. - Use lighter condiments like mustard, salsa, or a thin layer of mayo/aioli instead of piling them on. - Pair it with one of the healthy sides discussed here!

Conclusion: Your Perfect Burger Pairing

So there you have it – a whole menu of delicious and healthy sides for burgers that prove you don't need greasy fries to complete your meal. From crispy baked veggie fries and vibrant salads to smoky grilled vegetables and refreshing fruit, there's a perfect pairing out there for every taste and occasion. The next time burger night rolls around, challenge yourself to try one of these healthier alternatives. You might just discover a new favorite! Experiment with different vegetables, seasonings, and cooking methods to find combinations you love. Eating well doesn't mean missing out on flavor – it just means getting creative in the kitchen. What healthy side will you try first? Disclaimer: The information provided on this website is not intended to be a substitute for professional medical advice. Always consult with a qualified healthcare professional before making any decisions about your health. Read the full article

[healthwellnesshub]

(A High-Value Digital Product for Etsy Selling $1,000s/Month)

As Memorial Day approaches, many of us look forward to celebrating with family and friends while enjoying delicious food outdoors. Traditionally, this holiday is filled with barbecues and picnics highlighting meat-heavy dishes. However, those following a plant-based lifestyle can also savor unique and delicious vegan recipes that respect the day’s spirit without compromising dietary choices.

This blog post will explore a variety of mouthwatering vegan recipes that are perfect for your Memorial Day gathering. From hearty main dishes to delightful sides and refreshing desserts, these options are sure to impress your guests and make your celebration unforgettable.

Grilled Vegetable Skewers

One of the best parts of any Memorial Day BBQ is the grilled dishes. Grilled vegetable skewers are not only colorful but also simple to prepare and customize. Use peak-season vegetables like bell peppers, zucchini, cherry tomatoes, mushrooms, and red onions.

To prepare the skewers, soak wooden skewers in water for about 30 minutes to prevent burning. Cut your vegetables into bite-sized pieces and thread them onto the skewers. Brush with olive oil and season with salt, pepper, and herbs like rosemary or thyme.

Grill your skewers over medium heat for around 10-15 minutes, turning occasionally until they are perfectly charred. Pair them with a zesty vegan pesto or a tahini-based sauce for an extra burst of flavor.

Vegan Burgers

Summer gatherings wouldn't be complete without burgers. Fortunately, there are countless vegan options to choose from. Whether you prefer a classic bean burger or a hearty mushroom-based patty, these burgers are sure to satisfy everyone.

For a delicious black bean burger, mix canned black beans (drained and rinsed), breadcrumbs, chopped onion, minced garlic, and spices like cumin and paprika. Mash the mixture to a consistent texture, then form patties. Cook these either on a grill or in a skillet until golden brown.

Top your burgers with avocado, lettuce, tomato, and your favorite vegan dressing. You can personalize them further by adding toppings like spicy jalapeños or crunchy pickles for extra flavor.

Quinoa Salad with Lemon Vinaigrette

A refreshing side dish is essential for any outdoor gathering. A quinoa salad, loaded with fresh vegetables and drizzled with a light lemon vinaigrette, adds a nutritious touch to your Memorial Day spread.

To prepare, cook quinoa according to package instructions using vegetable broth for added flavor. Once cooled, mix in diced cucumbers, halved cherry tomatoes, bell peppers, and chopped parsley. For the dressing, whisk together olive oil, lemon juice, Dijon mustard, and a touch of maple syrup.

Drizzle the vinaigrette over the salad and toss to combine. This dish can be made a day in advance and served chilled, making it perfect for outdoor events. Quinoa is also a protein powerhouse, giving you about 8 grams of protein per cup when cooked, making this salad both tasty and filling.

Corn on the Cob

Grilling corn on the cob is an enjoyable tradition that can easily be maintained in a plant-based style. Start by removing the husks and silk from your corn and soaking them in water for about 15 minutes to retain moisture during grilling.

Wrap each ear in aluminum foil with a bit of vegan butter, salt, and pepper. Grill over medium heat for about 15-20 minutes, rotating occasionally. For a smoky flavor, unwrap them during the last few minutes of grilling.

Serve with a side of additional vegan butter and spices like smoked paprika or chili powder for a summer staple everyone will love. Interestingly, corn on the cob provides fiber and can contain about 4 grams per medium ear, promoting digestive health.

Baked Stuffed Bell Peppers

Baked stuffed bell peppers make for a creative and filling dish that is visually appealing and satisfying.

To prepare, slice the tops off of vibrant bell peppers and remove the seeds. For the filling, combine cooked rice, black beans, corn, diced tomatoes, and spices like cumin and chili powder. Spoon the mixture into the bell peppers and arrange them in an oven-safe dish.

Bake in the oven at 375°F for 30-40 minutes, until the peppers are tender. Drizzle with avocado crema made from blended avocado, lime juice, and a pinch of salt for added creaminess. This dish combines protein and fiber, offering a nutritious option that is also hearty.

Vegan Coleslaw

No BBQ is complete without a crunchy, creamy side like coleslaw. This vegan version serves as the perfect complement to your Memorial Day spread.

To make a simple coleslaw, thinly slice green and purple cabbage and grate some carrots. You can also add shredded apples or raisins for sweetness. For the dressing, whisk together vegan mayonnaise, apple cider vinegar, maple syrup, salt, and pepper.

Mix the vegetables with the dressing in a large bowl and let it sit for at least an hour before serving for the flavors to meld. This dish is a lovely combination of flavors and crunch, providing a refreshing balance to the meal.

Grilled Peach and Arugula Salad

For a uniquely light dish, try a grilled peach and arugula salad. This combination of sweet and savory will impress even the most dedicated meat lovers.

Cut ripe peaches in half, removing the pit, and brush them with olive oil. Grill cut-side down until they are tender and have grill marks. Toss fresh arugula with a simple balsamic vinaigrette made from balsamic vinegar, olive oil, and a touch of maple syrup, then top with warm grilled peaches.

Incorporate toasted walnuts or pecans for a delightful crunch, and sprinkle fresh mint over the top for an aromatic finish. The caramelized peaches add a delightful sweetness that balances the peppery arugula.

Vegan Chocolate Chip Cookies

After a day of tasty meals, a sweet treat is a must. Classic chocolate chip cookies can easily be made vegan, and they’ll satisfy any sweet tooth.

For a simple recipe, mix together flour, baking soda, and vegan chocolate chips. In another bowl, cream vegan butter with brown sugar, then add almond milk and vanilla extract. Combine the wet and dry ingredients, and chill the dough for 30 minutes.

Scoop tablespoons of dough onto a baking sheet and bake at 350°F for about 10-12 minutes until golden brown. These cookies are perfect for enjoying around a campfire or packed for a picnic. Each cookie can have around 120 calories, making them a sweet indulgence without going overboard.

Cool and Creamy Vegan Ice Cream

To keep your Memorial Day celebration refreshingly cool, consider making a simple vegan ice cream. With just a few ingredients, you can whip up a creamy frozen dessert that's dairy-free.

Blend ripe bananas, almond milk, and your favorite flavors like cocoa powder or peanut butter until smooth. Pour the mixture into an ice cream maker or a container and freeze for several hours, stirring every 30 minutes to minimize ice crystals.

Serve this delightful treat in bowls or cones, adding sprinkles or sliced fruits for an extra fun touch. This homemade ice cream offers about 100 calories per serving, making it a sweet and guilt-free option to round off your meal.

Celebrating with Flavorful Vegan Meals

Memorial Day is a time for remembrance and celebration while enjoying the great outdoors. With these unique vegan recipes, you can create a diverse and exciting menu that caters to everyone's tastes. From grilled dishes to refreshing salads and delightful desserts, these plant-based options revitalize traditional celebration meals.

Whether you are hosting a lively gathering or simply enjoying a quiet meal with family, these vegan Memorial Day recipes will ensure your meal is festive and satisfying. So, roll up your sleeves, fire up the grill, and celebrate the occasion with vibrant, plant-based dishes that everyone can enjoy!

[health-e-diet]

Quick Weeknight Vegetarian Meals: Easy and Delicious Options

Finding vegetarian recipes that are both quick and satisfying can be a game changer for busy weeknights. If you're short on time but still want to enjoy tasty vegetarian meals, here are some quick and easy foods that you can whip up in no time!

1. One-Pan Lemon Garlic Pasta

Cook spaghetti in a single pan with garlic, lemon juice, and your choice of vegetables like asparagus or cherry tomatoes. This quick dish is light and bursting with flavor—perfect for a busy night!

2.Vegetable Fried Rice

Utilize leftover rice by stir-frying it with mixed vegetables, soy sauce, and scrambled eggs or tofu. It’s a quick way to turn last night’s dinner into something new!

3.Quick Vegetable Soup

Simmer vegetable broth with diced vegetables, beans, and your choice of spices. This comforting soup can be made in under 30 minutes and is perfect for chilly evenings.

4. Vegetable Stir-Fry

A classic option that’s super quick to prepare! Just sauté your favorite vegetables—like bell peppers, broccoli, and snap peas—in a bit of oil, add tofu or tempeh for protein, and toss in some soy sauce or teriyaki sauce. Serve it over rice or noodles for a complete meal.

5. Sweet Potato and Black Bean Tacos

Roast sweet potatoes and mix them with black beans, cumin, and lime juice. Serve in corn tortillas with avocado and salsa for a flavorful twist on taco night.

6. Vegetable Upma

Prepare a savory semolina dish by cooking it with mixed vegetables, mustard seeds, and curry leaves. It’s a quick and nutritious option for breakfast or dinner.

7. Chickpea Salad

Mix canned chickpeas with diced cucumbers, tomatoes, red onion, and a simple lemon-olive oil dressing. This hearty salad is refreshing and can be served on its own or with pita bread.

8. Zucchini Noodles with Pesto

Use a spiralizer to create zucchini noodles, then stir-fry them lightly and toss with store-bought or homemade pesto. Add cherry tomatoes and pine nuts for a fresh and vibrant meal.

These quick and easy healthy meals are perfect for hectic weeknights. Enjoy your flavorful vegetarian dinner recipes this week!

[blackmagicbananas]

My favorite easy & simple whole-foods(-ish) vegan dinner ideas !

Summer rolls: Wrap sliced cucumber, bell pepper, carrot and tofu into a rice paper (softened with room temperature water) along with some mixed greens and sesame seeds. Serve with sauce (crunchy peanut butter with tiny bit of shiracha and water).

Filled tortillas: Wrap mixed greens, cherry tomatoes, chopped cucumber, tofu/beans/falafel/etc and salsa into a wholegrain tortilla or some cosmopolitan lettuce.

Speed ramen: Bring 1-2 litres of water into a boil, add in some miso paste, soy sauce, veggie stock and wholegrain noodles. After cooking them for a while, pour noodles and plenty of stock into a bowl, top with steamed/fried tofu and corn, arugula, dried onion and shredded dried nori.

Oven vegetables: Chop (pretty much any) vegetables into semi large pieces, add in 1 tbsp olive oil, season with salt, pepper and herb mixture and throw into oven (or into a grill!) Eat as a replacement for pasta/fries/etc or as a main thing with some rice-mix or quinoa. 

Pizza: Use whole-grain pizza base (if you can’t find them at the store, just google for a recipe. I always replace 1/3 of the wholegrain flour with oat flour in any recipe), lay some ready-made pasta sauce and plenty of vegetables on top and bake. Add arugula and some olive oil on top when done. No cheese needed!

Simple curry: Add chopped onion and chickpeas/tofu into a pan with a little olive oil. Add in some apple sauce, soy sauce, powdered ginger, salt, pepper, thyme and vegetable stock powder. Add some coconut milk and let cook for a while. Serve with rice.

Thai-style curry: Add chopped onion, some boiled and chopped potato, bamboo pieces and tofu into a pan with a little olive oil. Add 1-2 tbsp of ready-made red curry paste and some coconut milk, let cook for a while. Serve with rice.

Rice bowl: Top cooked rice with 50% fresh vegetables such as cucumber, bell pepper, cherry tomato and avocado, and 50% cooked vegetables such as oven baked sweet potato. Use tahini or thinned down peanut butter as a sauce.

One-pot tomato pasta: Add 500 ml water, 300 ml of crushed tomatoes, some olives, chopped champion mushrooms(optional) and some sundried tomatoes into a pan with salt, pepper, herb mix, garlic powder and veggie stock powder. Bring to a boil, and add about 70 grams of wholegrain pasta. Lower heat and let cook for a while. 

Avocado pasta: Cut an avocado into chunks. Mix 2 tbsp of lemon juice, some leaf parsley, salt, pepper and a little bit of chili with the avocado. Boil about 70 grams of wholegrain pasta and add to the avocado mix.

Salad: Mix some cucumber, tomato, mixed greens, tofu cubes (or edamame beans), nuts and fruit (such as persimmon, apple, grapes, strawberries or avocado) together and enjoy with lemon juice, salsa, hummus or vinegar as a dressing. 

Filled vegetables: Mash some firm tofu together with some vegan pesto. Add salt and pepper if needed. Fill champion mushrooms or bell peppers with the mixture and bake.

Tips and notes!

To make your rice have more nutritional value, use brown / red / wild rice instead of white, and mix in some lentils, quinoa, black-eyed-beans and sunflower seeds. Cook for a bit longer than usual.​ 

For oven baked potatoes / sweet potatoes, cut them into about 1 cm thick slices and bake at 225 °C for about a half an hour. 

Every ingredient mentioned should be found in any supermarket pretty much anywhere, except for miso, nori sheets and rice paper which might not be around in small stores. 

The most processed ingredients in this list are pasta sauce, tofu, miso, and salsa. Coconut milk often has all kinds of additives as well so keep that in mind if you care about that kind of stuff. However, it’s quite easy to find minimally processed versions of these in the store, just look for the ones with least ingredients.

I’m aware that these aren’t exactly the most new and innovative ideas that anyone has ever come up with, but they are simple and my personal faves. I eat something from this list like 9 days out of 10. We all (or maybe just me idek) have moments where it feels impossible to come up with any ideas for a meal so this list is just a little reminder for those moments :)

[mealsforsquares]

Asparagus Frittata

So this past weekend there were gatherings with both sets of family members. The first one was a huge, heavy dinner at a huge, heavy restaurant, and was difficult to recover from. The second one was less stressful, and earlier in the day, and also less huge.

Nevertheless, the challenge here presented was how to feed us with something reasonable and not super-dense, while also being tasty. It happens that this was Sunday night, so I had some asparagus that I had bought only the day before (it’s asparagus season, y’all!), and that seemed like the perfect foundation for a frittata.

I got a grill pan good and hot*, and rubbed some asparagus down with some olive oil, salt and pepper. I had to cut some of the asparaguses in half, and I peeled the ends of them a bit, but these were good, in-season fresh asparagus, and they really needed only the most minimal handling. That said, asparagus take a lot longer to cook than eggs, so they needed to be pre-cooked. This entire paragraph is basically backwards, and the sentences should be in almost exactly reverse order. Way to go, me.

Anyway. I also had some early greenhouse farmers-market grape tomatoes, which I bought because I’m so goddamn excited to see tomatoes I could squeal. They aren’t as good as they will be when the actual tomato season starts, but they’re significantly better than nothing, so I cut a bunch of them in half. I also cut some basil into chiffonade.

I cracked six eggs into a bowl and whipped them together with some buttermilk, pouring the resultant mixture into a warmed cast-iron pan, trying to keep the heat low enough that I wouldn’t scorch the bottom of the frittata. When it had started to set, I grated some parmesan cheese over the top of it, ground a bunch of black pepper over that, and then ran it under the broiler until the top set and the thing just started to brown.

I served a salad alongside it, because I also had green tomatoes, and fried green tomatoes make the best croutons. I cut a fried green tomato into cubes, and dipped them first in buttermilk and then in corn meal that I mixed with smoked paprika, garlic powder, and salt. I dropped this into oil that I had heated previously, while other stuff in this writeup was going on, and let it fry to golden brown before removing it and draining it over a paper towel.

I made the rest of the salad with a beautiful head of butter lettuce (it was so good, you guys), apple slices, a red onion that I sliced very thinly, and a small cucumber that I cut into thin slices also. I made a variation on the same vinaigrette that I make all the time, this time with avocado oil, rice vinegar, whole grain mustard, salt, and pomegranate molasses. I tossed the fried green tomato croutons in at the end so they wouldn’t sog out and be sad and disappointing.

The frittata was good**, the asparagus was incredible. The tomatoes were necessary to brighten the whole thing up, and if they weren’t as good as tomatoes will be later in the season, well, I’m not going to hold that against them. They did their job admirably. The basil was great becuase it was basil. The parmesan was great because it was parmesan. The salad worked well, and I was very happy to be eating it at the time. All told it was a great light meal with lots of vegetables in it, which is what it was meant to be.

* the grill pan is a new addition to the kitchen. Jacques Pepin uses one all the time, and they seem like a good compromise when you live in the north, so when I was out at a thrift store and found a perfectly good if under-loved Lodge jobber for a couple of dollars, I knew what I had to do. I rehabbed it and now have used it to cook asparagus. Good job, grill pan.

**it would have been better had I not, in fact, scorched the bottom of it. Boo hoo.

[111laurab111]

Are you looking for great healthy snacks? A good rule of thumb is that a "snack" is typically mid morning and mid afternoon. I eat about every 2-3 hours- shake, meal, Shake- with snacking in between.

The size of your snack matters, especially if you're wanting to release pounds and inches. Typically a snack is about 5-10 bites of something or a cup measured out.

Enjoy!

Homemade nut mix Combine ALL RAW- walnuts, almonds, cashews, pecans pepitas, sunflower seeds, carob chips and dried chopped Plum Amazins.

Tamari-seasoned rice crackers are a salt lover's vehicle for tuna salad. We like to punch it up with a squeeze of Sriracha chili sauce!

Mound chopped smoked salmon onto lettuce leaf and top with dill.

Sprinkle drained canned artichoke hearts with lemon zest, capers, chopped fresh basil and olive oil. Eat with toothpicks.

Stuffed Mushrooms: Briefly roast button mushroom caps until softened. Fill with jarred pesto and a little chopped turkey.

Smoked Turkey Pinwheels: Spread a layer of hummus on sliced smoked turkey breast and top with thinly sliced tomato. Roll up and cut into 1-inch pieces.

Spruce up a shot of tomato juice by topping it with finely chopped cooked shrimp, scallions and crumbled saltines.

Whisk together almond butter, tamari and a few drops of water. Use as an Asian-style dip for baby bok choy.

Five-Spice Pumpkin Seeds: Toss salted pumpkin seeds (also known as pepitas) with sesame oil and Chinese five-spice powder, then bake at 160° until crisp.

10. Turn cucumber slices into crackers: Spread them with olive tapenade and garnish with chopped fresh tarragon.

11. Dunk root veggie chips (such as Terra chips) into low-fat sour cream seasoned with hot sauce and orange zest.

12. Ants on a Log: Stuff celery sticks with cashew butter and dot with dried currants.

13. Mix crisp and spicy jarred corn relish with chopped tomatoes and cilantro; eat with rice crackers.

14. Stuff iceberg lettuce leaves with chopped ripe tomatoes and cucumbers and a dollop of hummus.

15. Dip sugar snap peas in a mixture of Greek yogurt and a bit of jarred pesto.

16. Chickpea Poppers: Thoroughly dry canned chickpeas. Spritz with extra-virgin olive oil, season with dried oregano and garlic salt and roast at 400° until crisp.

17. Spread granny smith apple wedges with chunky cashew butter and top with toasted sesame seeds.

18. Fill endive spears with chopped Bosc pears and season with balsamic vinegar.

19. No-Chop Gazpacho: Combine tomato juice, cucumber, bell peppers and onion in a mini chopper, and then pulse just until chunky. Add a splash of red wine vinegar.

20. Cut jicama into sticks, squeeze liberally with lime juice and dip in a sauce of chunky almond butter, honey and fresh ginger.

21. Combine finely chopped broccoli, multicolored bell peppers and scallions with Greek yogurt and a dash of prepared horseradish. Keep a bag of baby carrots close by.

22. 1-2-3 Thai Slaw: Open a bag of shredded carrots; dress lightly with toasted sesame oil, lime juice, olive oil, honey and a dash of cayenne pepper. Toss in chopped salted peanuts.

23. Shred iceberg lettuce into tuna salad and eat on thick-cut organic or homemade bread-and-butter pickles.

24. Deviled Eggs: Replace mayo with Greek yogurt to make deviled eggs. Fold a handful of finely chopped watercress and a pinch of Old Bay seasoning into the yolks.

25. Stuffed Figs: Split plump dried figs and stuff with toasted hazelnuts.

26. Halve a cup of cherry tomatoes and drizzle them with olive oil.

27. Sneak some finely chopped swiss chard into your pesto, and then spoon onto garlic pita chips.

28. Indian-Spiced Cashews: Toss raw cashews in coconut oil and curry powder and roast at 160° until golden.

29. Sushi Stick: Roll up sliced avocado, cucumber spears and brown rice in a nori sheet and eat with pickled ginger.

30. Fruit Compote: Choose 1 cup of- either blueberries, raspberries, strawberries, apple. Mix 1 cup of fruit with olive oil, cinnamon and a touch of stevia if desired and pan-fry until they're on the brink of bursting, then gobble up while warm.

[leopardwrangling101]

There’s a leopard in the fridge

Leopards get into everything.

You would think it was impossible because a leopard is a very big thing and some of these spaces are super small, but they manage.

Leopards however seem to like the fridge.

When leopards arrive they mess with food.

Can’t eat, don’t want to eat, over eat, eat only junk food, only eat take out.

Can’t walk through the grocery store without disassociating

Can’t place an on-line grocery order because everything just seems to be closing in and the thought of trying is just TOO MUCH

Can’t chose something off a menu to save a life.

Disassociate in the fast food parking lot (if you’re lucky, the drive through like if you’re not)

Time for preplanning.

If you’ve read anything in this tumblr you should know that my leopards are pseudo controllable with preplanning. Organization, structure, lists, kits…these things seem to befuddle my leopards and give me a little breathing room.

Keeping leopards out of the fridge requires three to four lists.

List one- typical meals or types of meals that you eat each week, - breakfast, lunch, dinner, snack. If you are a hobbit, fill in the other meals, no judgement here.

Example:

Breakfast schedule

Monday - yoghurt and cereal

Tuesday - eggs

Wednesday - yoghurt and cereal

Thursday - eggs

Friday - yoghurt and cereal

Saturday - something easy

Sunday - something special

Lunch schedule

Monday - themed lunch (make it special)

Tuesday - vegetarian plough man’s lunch

Wednesday - afternoon tea

Thursday - salad

Friday - tuna sandwich

Saturday - picnic (even if indoors)

Sunday - popcorn and a movie

Evening Meal schedule

Monday - vegetarian

Tuesday - Fish

Wednesday - new recipe

Thursday - dinner with friend (after work, going out to eat)

Friday - Ethnic option - self-made, take out or frozen

Saturday - Soup and Grilled Cheese

Sunday - Something special

List two - core foods in the fridge and freezer that you typically eat.

I keep to a pescatarian diet and my core list looks like this:

Dairy

Eggs

Heavy cream

Cheese (shredded, chunk, sliced)

Butter (stick and spread)

Yoghurt (Greek or French)

Horseradish

Sour cream

Cottage cheese

Hummus

Cream cheese

Milk (nut and/or small amount regular)

Produce

Salad materials:

Lettuce

Spinach

Tomatoes

Peppers

Cucumber

Radish

Carrots

Celery

Sprouts

Cooking vegetables:

Ginger

Garlic

Shallots

Mushrooms

Peas

Bok Choy

Broccoli

Cauliflower

Kale

Leeks

Fennel

Zucchini

Asparagus

Beets

Swiss chard

Yellow squash

Onions

Potatoes

Small eggplant

Corn

Green beans

Fruit in season

Lemons

Apples

Berries

Oranges

Clementines

Blood oranges

Plums

Peaches

Grapes

Avocado

Fish

Shrimp

Squid

Snapper

Perch

Scallops

Swordfish

Cod

Trout

Other fish/shellfish when on sale, in season

Frozen

Appetizers

Quick entrees - vegetarian and pescatarian

Veggie sausage

Veggie burgers

Frozen vegetables

List three - typical core pantry items

This is my list:

Pantry Items

Pasta

Pasta sauce (pesto, marinara, vodka, Alfredo)

Rice (jasmine, long grain wild)

Soup (jarred preferably)

Olives

Artichoke hearts

Roasted red peppers

Salsa (red and green)

Tea

Flour

Chocolate chips

Cocoa

Corn meal

Pickles

Vegetable stocks

Fish stock

Yeast

Mustard

Mayonnaise

Sugar

Herbs

Spices

Popcorn

Cereal

Bread

Crackers

Canned fish

Canned vegetables

Canned beans/lentils

Nuts

Specialty items

Salad dressing

Oils

Vinegars

List four is for specific leopard foods, either foods that scare off leopards or foods that soothe leopards. So sometimes these foods are in the cupboard, sometimes they are in your leopard wrangling kit. Sometimes they are what you serve yourself on a relaxation night.

My list

McCain smiley fries

Nacho cheese Doritos

Mexican hot chocolate disks with cinnamon

Spaghetti Os

Canned Clam Chowder

Oyster crackers

Goldfish crackers

Anise sponge cookies

Root beer

Dark chocolate covered almonds

As you can see this list is pretty carb heavy, these are comfort foods, things that I know specifically can lift me out of a leopard moment or can dissuade leopards from taking residence. But these are not my everyday foods. Some of my everyday foods, like tea, also work against leopards, but since that is a staple, it doesn’t need to be specifically on this list. If I am in a bad way leopard wise, this is a quick list for an online grocery order, a request to a friend or a specific short list for my own foray into the store. Only one item on the list is frozen, so even if I disassociate I don’t need to worry about a cart full of ruined food stuffs. The hot chocolate disks are a specialty item that most of my local grocery places don’t stock, so this is something I either have to keep on hand or pick up when I spot it and save it. This is a definitive leopard wrangling kit item and also requires that I keep some option of milk on hand.

How to use these lists.

List one: Having a routine for meals gives the day a bit of structure and helps keep leopards at bay for a bit. Meal routines also allow for prepping meals in advance, such as when the leopards are quiet. As you know from reading other posts, I also love to cook, so my lists are designed around that, but that doesn’t mean I don’t shove ingredients for a new recipe in the slow cooker to fulfill my need for food when avoiding a leopard. If the lists are too rigid and the leopards too loud, adjust the list. It’s just a list, it’s a reminder and suggestion to yourself.

Lists two through four: knowing your core needs and preferences for food makes it easier to grocery shop, keep track of what you need versus what is on hand and do alternative ordering when you cannot shop for yourself. You can print out your lists and keep them tacked on the fridge and puta mark next to things that are used up and need to be replaced. You can load all the items into an app on your phone and do the same.

[letestnews]

A complete Guide to Mediterranean Diet

Mediterranean diet traces its origin to traditional food habits that people used to follow in countries like Italy and Greece back in 1960. The population seemed to be exceptionally healthy compared to Americans, posing for a low risk of various lifestyle diseases.

Numerous studies have now shown that the diet can cause weight loss, besides helping to prevent heart attacks, strokes, type 2 diabetes and premature death.

And so, the foremost question comes up with the necessary limits that it directs others to follow.

No such worries exist as you might ponder over the issue. Not only a single right way is there for those willing to abide by the diet, since there are many countries surrounding the Mediterranean sea!

Below are provided a couple of general guidelines that can be adjusted according to one’s needs and preferences.

Basics to be maintained in a timeline

•          Items to be consumed primarily: Vegetables, fruits, nuts, seeds, legumes, potatoes, whole grains, breads, herbs, spices, fish, seafood and extra virgin olive oil.

•          In moderation: Poultry, eggs, cheese and yogurt.

•          Rarely: Red meat.

•          Don't eat: Sugar-sweetened beverages, added sugars, processed meat, refined grains, refined oils and other highly processed foods.

What to Avoid?

One should avoid some unhealthy foods and ingredients like-

•          Added sugar: Soda, candies, ice cream, table sugar etc.

•          Refined grains: White bread, pasta sourced from refined wheat, etc.

•          Trans fats: margarine and its similar constituents.

•          Refined oils: Soybean oil, canola oil, cottonseed oil and others.

•          Processed meat: Processed sausages, hot dogs, etc.

•          Highly processed foods: Anything labeled "low-fat" or "diet" or factory made edibles.

Note: One must read food labels carefully to decide on the packaged goods.

On the safe side

Exactly which foods belong to the Mediterranean diet is controversial whereas the chart examined by most studies remain high with healthy plant foods and relatively low in animal sources. However, eating fish and seafood is recommended at least twice a week.

It also involves regular physical activity, sharing meals with other people and enjoying life at a shot!

An easy to follow chart for the Mediterraneans out there -

 •          Vegetables: Tomatoes, broccoli, kale, spinach, onions, cauliflower, carrots, Brussels sprouts, cucumbers, etc.

•          Fruits: Apples, bananas, oranges, pears, strawberries, grapes, dates, figs, melons, peaches, etc.

•          Nuts and seeds: Almonds, walnuts, macadamia nuts, hazelnuts, cashews, sunflower seeds, pumpkin seeds, etc.

•          Legumes: Beans, peas, lentils, pulses, peanuts, chickpeas, etc.

•          Tubers: Potatoes, sweet potatoes, turnips, yams, etc.

•          Whole grains: Whole oats, brown rice, rye, barley, corn, buckwheat, whole wheat, whole-grain bread and pasta.

•          Fish and seafood: Salmon, sardines, trout, tuna, mackerel, shrimp, oysters, clams, crab, mussels, etc.

•          Poultry: Chicken, duck, turkey, etc.

 •          Eggs: Chicken, quail and duck eggs.

•          Dairy: Cheese, yogurt, Greek yogurt, etc.

•          Herbs and spices: Garlic, basil, mint, rosemary, sage, nutmeg, cinnamon, pepper, etc.

•          Healthy Fats: Extra virgin olive oil, olives, avocados and avocado oil.

Whole, single-ingredient foods constitute to be the key for good health.

What to Drink

Water should be your go-to beverage on a Mediterranean diet which also includes moderate amounts of red wine — around 1 glass per day. Also, it is entirely optional.

Warning: Wine should be avoided by anyone affected with alcoholism or those confronting problems in controlling their consumption patterns.

Coffee and tea are acceptable. But one should avoid sugar-sweetened beverages and fruit juices which are peeking in sugary content.

 A Mediterranean Sample Menu for 1 Week

The food choices can be proportionately adjusted based on individual needs and preferences.

Monday

•          Breakfast: Greek yogurt with strawberries and oats.

•          Lunch: Whole-grain sandwich with vegetables.

•          Dinner: A tuna salad, dressed in olive oil. One fruit for dessert.

Tuesday

•          Breakfast: Oatmeal with raisins.

•          Lunch:  tuna salad.

•          Dinner: Salad with tomatoes, olives and feta cheese.

Wednesday

•          Breakfast: Omelette with veggies, tomatoes and onions. One piece of fruit.

•          Lunch: Whole-grain sandwich, with cheese and fresh vegetables.

•          Dinner: Mediterranean lasagne.

Thursday

•          Breakfast: Yogurt with sliced fruits and nuts.

•          Lunch: lasagne.

•          Dinner: Broiled salmon, served with brown rice and vegetables.

Friday

•          Breakfast: Eggs and vegetables, fried in olive oil.

•          Lunch: Greek yogurt with strawberries, oats and nuts.

•          Dinner: Grilled lamb, with salad and baked potato.

Saturday

•          Breakfast: Oatmeal with raisins, nuts and an apple.

•          Lunch: Whole-grain sandwich served with vegetables.

•          Dinner: Mediterranean pizza made with whole wheat, topped with cheese, vegetables and olives.

Sunday

•          Breakfast: Omelette with veggies and olives.

•          Lunch: Mediterranean pizza made with whole wheat, topped with cheese, vegetables and olives.

•          Dinner: Grilled chicken served with vegetables and a potato. A fruit for dessert.

 There is usually no need to count calories or track macronutrients during the diet.

Healthy Mediterranean Snacks

Getting hungry between meals isn’t something unusual. In that case, there are a plenty of healthy snack options for you:

•          A handful of nuts.

•          A piece of fruit.

•          Carrots or baby carrots.

•           Berries or grapes.

•          Greek yogurt.

•          Apple slices with almond butter.

How to Follow the Diet at Restaurants

It’s very simple to make most restaurant meals suitable for the Mediterranean diet.

1.         Choose fish or seafood as your staple dish which should be fried in extra virgin olive oil.

2.         Eat only whole-grain bread served with olive oil, instead of butter.

What to shop during the Diet?

It is always a good idea to shop at the perimeter of the store, selling whole foods. Try to choose the least-processed option.

Organic is the best choice to fix your eyes upon, which is a bit expensive compared to others.

•          Vegetables: Carrots, onions, broccoli, spinach, kale, garlic, etc.

•          Fruits: Apples, bananas, oranges, grapes, etc.

•          Berries: Strawberries, blueberries, etc.

•          Frozen veggies: Choose mixes with healthy vegetables.

•          Grains: Whole-grain bread, whole-grain pasta, etc.

•          Legumes: Lentils, pulses, beans, etc.

•          Nuts: Almonds, walnuts, cashews, etc.

•          Seeds: Sunflower seeds, pumpkin seeds, etc.

•          Condiments: Sea salt, pepper, turmeric, cinnamon, etc.

•          Fish: Salmon, sardines, mackerel, trout.

•          Shrimp and shellfish.

•          Potatoes and sweet potatoes.

•          Cheese.

•          Greek yogurt.

 •          Chicken.

•          Pastured or omega-3 enriched eggs.

•          Olives.

•          Extra virgin olive oil.

Removing every unhealthy temptation from your home, including sodas, ice cream, candy, pastries, white bread, crackers and processed foods will undoubtedly be the best option to cater to the diet.

The Bottom Line

Now the question of freezing your appetite has definitely found its answer. So, don’t worry about getting disappointed! Believe me, it’s an absolute match to satisfy your craving hunger every day, every moment. Just give a go

[jpsdelights]

Habanero Jelly Shrimp Tacos

~ Yield: 12 SERVINGS, Prep time: 35 MINUTES, Cook time: 10 MINUTES, Total time: 45 MINUTES

Ingredients:

1/2 cup vegetable oil, or more, as needed

1 cup buttermilk

3/4 cup all-purpose flour

1/2 cup cornstarch

1 teaspoon lemon pepper

1 teaspoon garlic salt

3/4 teaspoon chipotle chili powder

1/2 teaspoon ground cayenne pepper

1/2 teaspoon onion powder

1/2 teaspoon dried marjoram

1/2 teaspoon dried cilantro

1/4 teaspoon oregano

1/2 teaspoon paprika

1 1/2 teaspoon cumin

1 large egg

1 tablespoon Habanero Jelly

Kosher salt and freshly ground black pepper, to taste

1 1/2 pounds medium shrimp, peeled and deveined

1 cup Panko

12 6-inch corn tortillas

2 tablespoons chopped fresh cilantro leaves

FOR THE MARINADE

2 tablespoons Garlic Jelly

1 teaspoon coarse salt

1/4 cup olive oil

1 tablespoon fresh lime juice

1/4 c. Habanero Jelly, slightly melted

FOR THE SLAW

2 cups shredded red cabbage

1 cup shredded green cabbage

1 tablespoon extra virgin olive oil

1 tablespoon white wine vinegar

1 teaspoon honey

salt and pepper

FOR THE AVOCADO CORN MIXTURE

1/2 cup corn

2 avocados, diced

1/2 medium cucumber, diced

1/2 medium tomato, diced

1 green onion, chopped

juice from 1/2 a medium lime

salt and pepper

FOR THE CILANTRO LIME CREAM

1/2 cup sour cream

2 tablespoons ranch dressing

2 tablespoons chopped fresh cilantro

juice of 1 lime

1/2 teaspoon honey

1/4 teaspoon smoked paprika

1 medium avocado, seed removed and flesh scooped out

1 jalapeño, seeds removed

3 cloves garlic, peeled

1/2 cup plain Greek yogurt

3 tablespoons avocado oil or olive oil

3 tablespoons water

1/2 tsp kosher salt

salt and pepper

Directions:

SLAW: Using a mandoline or knife, begin by shredding both colors of cabbage and mixing with olive oil, vinegar, honey, salt, and pepper. Mix it up well in a medium bowl and set aside to allow the flavors to set while you prepare the rest of the meal.

AVOCADO CORN MIXTURE: In another medium bowl add the corn, avocado, cucumber, tomato, and onion. Mix well, then season with lime juice, salt, and pepper.

SHRIMP: For the shrimp, lay them out flat (make sure the tails are removed and all shells are gone!). Season both sides with lemon pepper, garlic salt, chili powder, cayenne pepper, onion powder, marjoram, and cilantro. Squeeze the lime all over the shrimp.

MARINADE: In a small bowl, whisk together the marinade ingredients: 3 tablespoons avocado oil, lime juice, chili powder, smoked paprika, cumin, oregano, garlic, red pepper flakes, 2 tablespoons Garlic Jelly, 1/4 c. Habanero Jelly, and kosher salt. Add in prepped shrimp, stir to coat all the shrimp with marinade. Place in refrigerator and marinate for a minimum of 30 minutes.

CILANTRO LIME CREAM: While the shrimp is marinating, in a food processor add the avocado crema ingredients: sour cream, ranch, avocado, cilantro, honey, paprika, jalapeño, garlic, lime juice, yogurt, oil, water, pepper, and kosher salt. Pulse until all the ingredients are smooth. If the consistency is too thick, add another tablespoon of water. Set aside.

You can either cook the shrimp in a medium cast-iron skillet, sauté pan, or grill them. Over medium/high heat add the extra virgin olive oil and the butter over medium heat. Once the butter has melted and the pan is coated, add the seasoned shrimp. Ensure they are all laid flat into the pan and not on top of each other, this will allow for even cooking. Continue to stir the shrimp every so often until golden with a light char (about 5 minutes). Depending on the size of the shrimp, they will cook in about 4-6 minutes. I flip them halfway through to get a nice char/color on each side. If grilling, skewer them so they do not fall through the grates. While the shrimp is cooking add all the ingredients for the cilantro-lime cream together and set it aside to add to the tacos.

Once the shrimp has cooked through, heat the tortillas. Line them up on a serving platter or plate and fill them with a bit of the shredded cabbage mix. Top it with a few spoonfuls of the avocado corn mixture. Add a few pieces of that gorgeous shrimp to each taco. Serve with the cilantro lime cream, a few limes, and a sprig of cilantro for garnish! Be generous with the cream, it sure is tasty. Enjoy!

NOTES

PREPPING THE SHRIMP:

If your shrimp is whole, remove the head first, then the legs, and then proceed to peel off the outer shell

Make sure the shrimp are deveined: you can ask them to do it at the seafood counter or if doing yourself, cut a shallow slit in the back of the shrimp where the dark line is and lift it out with a pairing knife

When removing the tail, pinch all the way at the back so you do not break off any of the tail meat

IS MY SHRIMP COOKED?

Shrimp cook fast, there are a few things to look for to know that your shrimp is cooked.

Shrimp will turn from translucent to opaque when cooked through

They will also form a "c" shape, easy to remember because "c" stands for cooked! "o" shape means overcooked.

[wijakartuya]

My Chicken,Sriacha flavour salad Bowl 😚Mainmeal #Eattherainbow. My Chicken,Sriacha flavour salad Bowl 😚Mainmeal #Eattherainbow. Small new potatoes•medium Sweet potatoe•Loose corn•cherry tomato cut into quarters•Avocado sliced•Chicken breast fried in garlic butter•sliced white onion•Red onion. Check out this zesty, fresh favorite!

To get started, you want to mix. Miso Chicken Bowl with Cucumbers and Furikake. Place all dressing ingredients except the sesame oil into a small mixing bowl.

Hey everyone, hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, my chicken,sriacha flavour salad bowl 😚mainmeal #eattherainbow. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

My Chicken,Sriacha flavour salad Bowl 😚Mainmeal #Eattherainbow. Small new potatoes•medium Sweet potatoe•Loose corn•cherry tomato cut into quarters•Avocado sliced•Chicken breast fried in garlic butter•sliced white onion•Red onion. Check out this zesty, fresh favorite!

My Chicken,Sriacha flavour salad Bowl 😚Mainmeal #Eattherainbow is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It's easy, it's fast, it tastes delicious. They are nice and they look fantastic. My Chicken,Sriacha flavour salad Bowl 😚Mainmeal #Eattherainbow is something that I have loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can have my chicken,sriacha flavour salad bowl 😚mainmeal #eattherainbow using 11 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make My Chicken,Sriacha flavour salad Bowl 😚Mainmeal #Eattherainbow:

{Make ready 4 of Small new potatoes.

{Take 1 of medium Sweet potatoe.

{Make ready 2 tbls of Loose corn.

{Make ready 1 of cherry tomato cut into quarters.

{Get 1/2 of Avocado sliced.

{Take 1/2 of Chicken breast fried in garlic butter.

{Make ready 1 tsp of sliced white onion.

{Prepare 1 tsp of Red onion.

{Prepare 1 of small orange sweet pepper sliced.

{Take 3 of Or 4 Stuffed Olives.

{Get 1 handful of Pepper Rocket lettuce.

Slowly whisk in the oil to combine. Easy enough for midweek meals, and a sensational CHEAP meal idea for large groups! Either cook the chicken in large batches on the BBQ, or even bake This is a recipe that has many fond memories associated with it because it's one of my signature recipes that I make as a meal for large groups. A refreshing and simple chicken salad, this is just as delicious over a bed of lettuce as it is on a sandwich!

Instructions to make My Chicken,Sriacha flavour salad Bowl 😚Mainmeal #Eattherainbow:

Add the pepper lettuce to the base of the bowl..

Arrange all the salad and veg on top leave the middle.

Also the sweet potato and new potato sliced..

Add the chicken sliced in the middle..

Add salt And Pepper then add a little sriacha sauce.

Serve and Enjoy..

Stir chicken, celery, pecans, mayonnaise, yellow onion, relish, mustard, pepper, dill, lemon juice, sugar, salt, garlic powder, and paprika in a bowl until well combined. These vegan chicken salad bowls combine all the classic ingredients but leave out the meat. A chicken salad bowl that's perfect for a healthy meal or side dish. Spinach, roasted broccoli, berries, chickpeas, roasted chicken, and herbs tossed in a Free Range Roasted chicken - Essential amino acids and protein! I like to add some of the skin to the salad for flavor.

So that's going to wrap it up with this exceptional food my chicken,sriacha flavour salad bowl 😚mainmeal #eattherainbow recipe. Thanks so much for your time. I'm sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!

[manitobaharvestonline-blog]

4 Ways to Make Your Salad More Exciting

The Caesar salad is a classic, but after making and eating the same salad for lunch a few too many times, you might be looking to mix it up. There are plenty of ways to make your salad more exciting. How do you take your salad on the go? What is hemp oil? How do you make your own croutons? With these tips, the answers will help you elevate your salad game and bring excitement back to your meals.

Grill Your Veggies Add a little bit of charred flavor into your salad by grilling your veggies. You could grill veggies such as bell pepper, onion, and corn. Add them to lettuce, cucumbers, tomatoes, and avocado, and you’ve got an exciting salad! While grilling can take about a half-hour, the extra work is worth it. If you are still feeling adventurous, try adding hemp hearts on top of the salad. Serve with a pesto dressing. Incorporate Hemp Oil One of the best hemp oil uses is incorporating it into a salad dressing. For example, mix a pomegranate hemp vinaigrette with pomegranate vinegar, stone ground mustard, hemp oil, olive oil, and sea salt. This is the perfect way of adding a plant-based superfood to your salad. Which salad? Try a root vegetable salad, with avocado oil, bulb fennel, parsnip, carrots, beets, arugula, orange, fennel leaves, and salt and pepper to taste. Add more hemp goodness with hemp hearts. Add Some Homemade Crunch While you can buy croutons, they often lack flavor, and you can’t control the amount of crunch. Instead, add your own crunch with homemade protein croutons, with chickpea flour, garlic powder, sea salt, hemp hearts, chopped fresh rosemary, and olive oil. Once baked, drizzle with olive oil, sprinkle with sea salt, and toss to coat. Throw these on a salad of romaine, lacinato or curly kale, and pomegranate seeds, along with more hemp hearts. Make a dressing with hemp hearts, water, fresh lemon juice, hemp oil, nutritional yeast, white wine vinegar, garlic Dijon mustard, sea salt, and black pepper. Jar It Up Speaking of crunch, putting a salad in a jar, such as a mason jar, makes it highly portable and enables you to enjoy a customized salad on the go. Need a salad for lunch at work? Prepare this Waldorf salad beforehand and throw it in the company fridge. Start with a layer of cucumber dill dressing (or any creamy dressing), layer with celery, red onion, chicken breast chopped into chunks, a chopped gala apple, hemp hearts, walnuts, and top with romaine lettuce. Put on the lid and refrigerate until you are ready to eat. About Manitoba Harvest Manitoba Harvest has been a world leader in hemp foods for more than 20 years. The brand believes that anyone can find balance through hemp. The company has a line of Broad Spectrum Hemp Extract products, including CBD sprays, CBD oil, CBD softgels, and more. The Manitoba Harvest team serves as hemp experts, knowledgeable in its many nutritional benefits and the great culinary potential of hemp oil. The company is also among the best places to buy CBD drops online. No matter your tastes, preferences, or lifestyle, the best hemp food products and CBD wellness essentials can be found at Manitoba Harvest. Browse all of Manitoba Harvest’s Broad Spectrum Hemp Extract products at Manitobaharvest.com Original Source: http://bit.ly/33uZLTX

[gelasssoek]

Everyday salad. My favorite everyday salad recipe -- made with fresh greens, cucumber, red onion, pepitas (or your favorite nuts), and a zesty lemon-dijon salad dressing. My everyday salad recipe — perfect for serving as a side salad or main dish. And since it also happens to be vegan and gluten-free.

This Everyday Salad is the perfect no-frills way to pack healthy vegetables into your day. This salad is simple enough to pull together in minutes to make it the perfect everyday salad. I'm not gonna pretend this isn't similar to Greek salad, I know it Everyday Healthy Salad Ingredients.

Hey everyone, it's Drew, welcome to our recipe page. Today, we're going to make a distinctive dish, everyday salad. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

My favorite everyday salad recipe -- made with fresh greens, cucumber, red onion, pepitas (or your favorite nuts), and a zesty lemon-dijon salad dressing. My everyday salad recipe — perfect for serving as a side salad or main dish. And since it also happens to be vegan and gluten-free.

Everyday salad is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is simple, it's quick, it tastes yummy. Everyday salad is something which I've loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can have everyday salad using 14 ingredients and 1 steps. Here is how you can achieve it.

The ingredients needed to make Everyday salad:

{Get 1 cup of romaine lettuce.

{Make ready 1 of avocado, diced.

{Get 1 can of corn, drained.

{Prepare 1 cup of cherry tomatoes, cut in halves.

{Take 1/2 cup of red or yellow onions, thinly sliced.

{Prepare 1/4 cup of cooked bacon bits, optional.

{Take of Dressing.

{Make ready 2 tbsp of olive oil.

{Take 2 tbsp of lemon juice.

{Prepare 1 clove of garlic.

{Take 1/2 tsp of salt.

{Get 1/3 tsp of red chilli flakes.

{Make ready 1-2 tbsp of freshly chopped cilantro.

{Make ready Pinch of cumin.

There are no fancy dressing in this simple side dish salad, it really doesn't. Salad is the one dish that most likely comes to mind when you think about healthy eating. When you have a well-balanced salad that hits all of your nutritional needs, do you really need anything else on. Order Fresh Eat Fresh Feel Fresh Home delivery

Steps to make Everyday salad:

Mix all the ingredients for the dressing, combine well. And combine all the ingredients for the salad in a big bowl. Pour the dressing on top and mix. Enjoy!!.

Everytime you dig your fork into our salads, there is a tale behind it, it is a. See more ideas about healthy recipes, healthy eating, healthy. I was listening to Nimai Delgado, a vegan bodybuilder. He eats lentils, tofu, and greens daily. Today I made a tofu "meat" with lentils that I added to greens on a toasted corn tortillas for my.

So that's going to wrap it up for this special food everyday salad recipe. Thanks so much for your time. I am sure that you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

[perfectcandyalpaca]

Easily available in house Salad

I am going to help you with the recipes of Salad which is easily available in your house which you can cook quickly. This is especially for busy people who always run short with time also who want to maintain their diet. Then you can use the below share recipe of salad which is completely easy plant-based meals or salad. I will also be going to share the recipe of chips which is completely homemade.

Black Bean and Corn Salad: This recipe doesn’t need any type of cooking, just combine all the ingredients and serve.

Ingredients:

Ø 2 jars of dark beans, depleted and washed well

Ø 1 can fire-broiled, diced tomatoes

Ø 1 bundle of solidified corn, 16 oz., defrosted by running under warm water in the drainer

Ø 1/2 purple onion, diced

Ø 1 jar of water chestnuts, depleted and flushed

Ø bunch cilantro slashed

Ø juice and pizzazz from 1/2 lime

Ø 3 + Tbsps. balsamic vinegar, to suit your taste

Ø Salt and garlic powder, to your taste

How to Cook:

Ø Join all fixings in a huge bowl.

Ø Mix together completely and serve.

Ø These preferences shockingly better following a couple of hours (or following day) in the wake of marinating in cooler.

Vegan Salad: In this recipe, you can use all your daily use ingredients and this is one of the quickest recipes and easy plant-based meals. If you are good at chopping then it will be as quick as you can.

Ingredients:

Ø 3 Roma tomatoes

Ø 1 cucumber Persian or English

Ø 1 red pepper

Ø 1/2 medium onion red or white

Ø 1/2 cup parsley chopped

Ø 1/8 cup lemon juice fresh

Ø 3 tablespoons olive oil

Ø salt to taste

How to cook:

Ø Cut the tomatoes down the middle and dispose of the seeds.

Ø Hack the tomatoes, cucumbers, peppers, onion, and parsley.

Ø Spot the hacked vegetables and parsley into a bowl.

Ø Include the lemon juice, olive oil, and salt.

Ø Blend until consolidated and fill in as wanted.

Vegan Chickpea Shawarma Salad: This salad will going to take a bit of time but trust me you will going to enjoy this recipe.

Ø For the Shawarma Chickpeas:

o 3 cups cooked chickpeas (2 15 oz jars depleted and flushed)

o 2 tbsp olive oil or avocado oil

o 1 tbsp lemon juice

o 1 tsp cumin

o 1/2 tsp every coriander, garlic powder, cardamom, ginger, cinnamon, paprika, salt and pepper

o spot of cayenne pepper or red pepper pieces on the off chance that you need it hot!

Ø For the Salad:

o kale (in addition to a little olive oil for kneading)

o cucumber

o tomato

o parsley

o salted onions

o pita for serving, discretionary

Ø For the Tahini Lemon Sauce

o 5 tbsp tahini (75 g)

o 1/4 cup lemon juice

o 1 tsp garlic powder

o 1 tsp sea salt

o 1 tbsp maple syrup (optional)

o water to adjust consistency

How to cook:

Ø Set up the salted red onion on the off chance that you haven’t as of now.

Ø Back rub the kale with 1/2 tsp of olive oil to relax. Put in a safe spot.

Ø Slash the cucumber, tomato, and parsley.

Ø Whisk the tahini sauce fixings together until smooth.

Ø Warmth the oil in a skillet over medium warmth. Include the chickpeas, lemon and flavors and warmth through, around 5–10 minutes.

Ø While they’re cooking, separate the kale, cleaved easy vegan meals and cured onions between 4 dishes or holders.

Ø Partition the chickpeas between each bowl at that point top each with tahini sauce. Present with pita and whenever wanted, hummus.

[ama-accountability]

“If you've been to a grocery store's dairy aisle lately, you've probably picked up on the fact that Greek yogurt is becoming pretty darn popular. At Greatist, we think this stardom is well earned: We consider the stuff a superfood thanks to its high protein and probiotic content. But frankly, we’re getting a little sick of the classic Greek yogurt and granola combo that’s been a staple of our breakfasts since who-knows-when. So we’ve rounded up 51 healthy recipes from around the web that use Greek yogurt in surprising, delicious ways — and not just for breakfast (okay, we’ve got some breakfast recipes too — but we guarantee that they’re equally surprising).

Breakfast

51 Healthy Greek Yogurt Recipes for Any Meal Photo: Recipe Girl

1. Greek Yogurt Pancakes

These pancakes aren’t only beautiful; they’re also loaded with protein and antioxidant-rich blueberries — and not much else. To increase the health “oomph” even more, substitute in whole-wheat pastry flour.

2. Eggs Florentine with Sun-Dried Tomato Pesto

Olive oil provides some healthy fats, spinach adds iron and calcium, and sun-dried tomato pesto and pepper add a zap of flavor to these creamy, protein rich eggs Florentine.

3. Yogurt Breakfast Bowl

This ain’t no ordinary breakfast yogurt. Curry powder, cilantro, and honey add unique flavor to this yogurt bowl, which is packed not only with granola (choose whole-grain and low-sugar options if you’re so inclined) but also with loads and loads of vitamin-rich fruit.

4. Breakfast Berry Enchiladas

Fill a whole-wheat tortilla with heaping spoonfuls of berries and Greek yogurt, add in flavorful seasonings such as super healthy cinnamon and nutmeg. Superfood almonds top off this concoction with a dash of protein, healthy fat, and fiber.

5. Scandinavian Eggs Benedict with Yogurt Sauce

Research suggests that a protein-rich breakfast is the best breakfast, and this meal delivers: Salmon and poached egg top a whole-wheat English muffin, then get smothered in a lighter version of Hollandaise sauce using Greek yogurt and fresh herbs and spices to pack a flavorful punch.

6. Lightened-Up Blueberry Lemon Greek Yogurt Bread

Two large eggs and Greek yogurt pack a protein punch, while a heaping cup of fresh blueberries infuses this moist, delicious bread with a whole bunch of vitamins and antioxidants.

7. Apple Pie Parfait

These pretty little delights are full of protein, thanks to Greek yogurt and quinoa, along with superfoods apple and cinnamon and heart-healthy walnuts.

Main Dishes

51 Healthy Greek Yogurt Recipes for Any Meal Photo: Ezra Poundcake

8. Pasta with Zucchini, Tomatoes, and Creamy Lemon-Yogurt Sauce

This colorful bowl of pasta uses whole-wheat linguine, protein-rich Greek yogurt, and hearty doses of zucchini, tomatoes, and garlic, which is packed with vitamins C and B6 and manganese.

9. Broccoli Cheddar Twice Baked Potatoes with Greek Yogurt

Take a plain ‘ol baked potato up about six notches with the addition of Greek yogurt (a healthier alternative to sour cream) and 2 cups of broccoli, which contributes Vitamin C, fiber, and folate.

10. Skinny Greek Yogurt Chicken

The recipe promises that this chicken will “melt in your mouth,” and we don’t doubt it. Greek yogurt and just half a cup of grated parmesan cheese add protein and a creamy texture, while garlic powder and freshly ground black pepper make the flavor pop.

11. Healthy Mac and Cheese

This lighter take on a childhood classic uses whole wheat macaroni, a whole bunch of onions and garlic, and spicy cayenne pepper, which contains a compound that may help boost metabolism. The recipe calls for much less cheese than the traditional style, but don’t worry — it still tastes plenty creamy thanks to our dear friend Greek yogurt.

12. Roasted Eggplant and Tomatoes with Tangy Cucumbers and Yogurt

This fancy, colorful dish is chock full of good-for-you ingredients, including eggplants, cherry tomatoes, cucumbers, shallots, olive oil, Greek yogurt, rosemary, and pine nuts. It’s light, but hearty enough for a filling lunch.

13. Blackened Chicken Breast over Cilantro Lime Quinoa

In the mood for something fancy? Whip up these flavorful, protein rich chicken breasts and lay them over a bed of cilantro and quinoa. Top with a puree of Greek yogurt, avocado, cilantro, and some lemon juice, and you’ve got a meal sure to dazzle dinner guests.

14. Yogurt-Marinated Chicken Kebabs with Aleppo Pepper

“Yogurt-marinated chicken kebabs” might not sound tasty, but we’re pretty sure this recipe will change your mind. Chicken and Greek yogurt add a whole heap of protein, while olive oil contributes healthy fats, garlic ratchets up the nutrient profile, and spicy seasonings pack a wallop of flavor.

15. Cheesy Chicken Quesadillas

For a healthier take on creamy, delicious quesadillas, swap in whole-wheat tortillas, a whole bunch of veggies, and some good-for-you cumin. Top with salsa and Greek yogurt (instead of sour cream), and enjoy.

16. Sriracha-Roasted Chickpeas & Cauliflower with Pickled Mustard Seeds

We’re big fans of Sriracha here at Greatist, and this recipe has just given us another reason to embrace the spicy paste. Chickpeas add protein and fiber, superfood cauliflower packs vitamin C and phytochemicals, olive oil adds some healthy fats, and Greek yogurt helps balance out the heat while adding even more protein.

17. Roasted Eggplant Salad with Saffron Yogurt

We couldn’t find something wrong with this recipe if we tried. Eggplants, olive oil, saffron, Greek yogurt, black pepper, basil leaves, and pine nuts are all that’s required, and they’re all good with us!

18. Steak Salad with Chive-Yogurt Dressing

This hearty salad calls on Greek yogurt, lemon juice, and just a tiny bit of mayonnaise to make a light, flavorful dressing that complements the steak’s rustic flavor.

Soups, Salads, and Sides

51 Healthy Greek Yogurt Recipes for Any Meal Photo: The Faux Martha

19. Garlic-Yogurt Mashed Potatoes

This healthier take on a classic dinner table staple uses only two tablespoons of butter and — it gets the rest of its protein and (healthy) fats from Greek yogurt and olive oil. Garlic, sea salt, and freshly cracked black pepper add flavor.

20. Creamy Tomato Orzo Soup

This hearty vegetarian soup is stuffed with Orzo pasta, onions, tomatoes, garlic, basil, red pepper flakes, and (you guessed it) Greek yogurt. Perfect alongside a whole-grain grilled cheese sandwich!

21. Spicy Chopped Chicken Salad

This filling salad is chock-full of protein thanks to chicken, Greek yogurt, and fiber-rich chickpeas. It’s also jam-packed with vitamin-rich produce (including cucumbers, tomatoes, romaine lettuce, and onions) and flavor-rich spices such as ancho chile powder and cayenne pepper.

22. Butternut Squash Soup

This creamy, low-sugar, flavorful soup is stuffed to the gills with produce (including celery, squash, leeks, and shallots) and seasonings (including garlic, black pepper, lime juice, and cilantro). A quarter cup of Greek yogurt adds protein and a smooth, delicious texture.

23. Greek Yogurt Egg Salad

Just in time for potlucks: This healthier take on egg salad replaces mayonnaise with protein-rich Greek yogurt and adds in celery and onions for at least a partial serving of veggies.

24. Creamy Mashed Cauliflower

Don’t be fooled: These are no ordinary mashed potatoes. Instead, it’s cauliflower! But when you smother it in Greek yogurt, a little bit of butter and cheese, and some garlic, shallots, and scallions, we bet you won’t miss the original variety.

25. Greek Yogurt Chicken Salad

This healthier take on chicken salad replaces mayo with Greek yogurt and adds in a whole bunch of produce (including celery, grapes, and apples) for a vitamin kick. A sprinkle of walnuts adds some healthy fats. Eat the salad on its own as a side or roll it up in a whole-wheat tortilla for a filling lunch.

26. Smoky Deviled Eggs with Greek Yogurt

There’s no need to balk at having seconds: These deviled eggs skip the mayo and go straight to the Greek yogurt (we’re sensing a trend here…). Sun-dried tomatoes add a flavorful twist to this springtime classic.

27. Spicy Tuna Salad with Greek Yogurt

You’ve been warned: This recipe means spicy. Three tablespoons of jalapenos ratchet up the heat while tuna and Greek yogurt add a heap of protein and chopped onion, salt, and pepper bring on the flavor.

28. Creamy, Lighter Macaroni Salad

Surprise! This healthier take on macaroni salad subs out almost all of the mayo in favor of Greek yogurt. Celery, radishes, and lemon juice add light crunch and flavor to the dish, while hard-cooked eggs add even more protein. For an even healthier option, sub in whole-wheat macaroni.

29. Lemony Roasted Potato Salad

Speaking of remaking classic potluck dishes: This light, citrusy take on potato salad uses Greek yogurt, olive oil, and fresh mint to add so much flavor and creaminess that you won’t miss the mayo.

30. Cucumber, Fennel & Roasted Potato Salad with Parsleyed Yogurt

Check out this recipe for an even fancier take on classic potato salad. Modeled after Mediterranean-style food, this salad draws on loads of produce including green beans, celery, cucumber, red onions, and fennel. Light (but sour) lemon juice is balanced out by Greek yogurt’s smooth texture.

31. Stuffed Grape Leaves

These beauties are remarkably simple (provided you know where to get some ground goat meat). Combine the meat with onions, garlic, sweet corn, and roast pepper sauce, then wrap ‘em up in giant grape leaves for a delicious, hearty side. (Of course, if goat isn’t available, you can use beef, chicken, lamb, or pork instead!).

32. Greek Yogurt Dinner Rolls

These airy, low-sugar rolls are made with whole-wheat flour and just a touch of honey or agave. Greek yogurt adds a unique buttery texture.

33. Greek Yogurt Biscuits

These scrumptious biscuits use just a tiny bit of sugar and no butter at all thanks to Greek yogurt. For an even healthier take, swap out regular all-purpose flour in favor of a whole-wheat variety.

Dips

51 Healthy Greek Yogurt Recipes for Any Meal Photo: So Let's Hang Out

34. Kale, Spinach, and Artichoke Dip with Greek Yogurt

This delicious (and delicious-sounding) artichoke dip is already so full of veggies that we’re tempted to suggest eating it with a spoon. Superfoods kale and spinach combine with carrots, red onion, artichoke hearts, and garlic in a hearty Greek yogurt base.

35. Chocolate Chocolate Chip Yogurt Dip

Yup, you read that right: This fruit dip is full of creamy, chocolately richness (but still relatively low on sugar) thanks to unsweetened cocoa powder, a small handful of chocolate chips, vanilla extract, just one tablespoon of maple syrup, and (of course) Greek yogurt.

36. Creamy Avocado Yogurt Dip

Guacamole, meet Greek yogurt. This creamy, delectable dish is full of protein, healthy fats (thanks to our favorite superfood, avocado), garlic, and loads of flavorful seasonings, including cilantro, lime juice, and cumin.

37. Beet Tzatziki

No yogurt recipe roundup would be complete without mention of tzatziki. This recipe adds a quirky twist with the addition of colorful beets. The rest of the ingredients — garlic, lemon juice, Greek yogurt, parsley, ground pepper, and srirarcha add flavor and a spicy kick.

38. Raspberry Dip

This sweet, simple raspberry dip is incredibly simple to make: Just combine Greek yogurt with raspberries and a touch of sugar, and voila! Time to get dipping.

39. Dilly Snack Dip

This healthier take on veggie dip uses Greek yogurt, heart-healthy walnuts, minced garlic, and some fresh, chopped dill. Serve with sliced fresh veggies or whole-wheat pita triangles.

40. Apple Dip

This hearty, delicious apple dip is full of Greek yogurt, peanut butter (for even more creaminess), honey, and cinnamon. It almost qualifies as dessert!

Sweets

51 Healthy Greek Yogurt Recipes for Any Meal Photo: Happyolks

41. Lemon Tart with Rosemary Crust

This wholesome, delicious tart uses Greek yogurt to cut down on sugar and butter. The simple spelt flour crust is infused with rosemary and just a hint of sugar, while the filling gets light, citrusy tartness from the juice and zest of lemons.

42. Cookie Dough Greek Yogurt

The “recipe” is absurdly easy, and pretty darn healthy (especially for a dessert!): Just open up an individually sized container of plain Greek yogurt, add ¼ teaspoon vanilla, a pinch of sea salt, your favorite nut butter and sweetener (such as maple syrup or honey), and a tablespoon of mini chocolate chips. Swirl it all together and nom on down.

43. Baked Pears with Maple Greek Yogurt and Granola

This sweet little dish gets its sweetness from pears, apples (a superfood in our book), and a dash of honey and maple syrup. Add Greek yogurt, half a cup of granola, and a sprinkle of chopped walnuts, and you’ve got a “dessert” fit for breakfast.

44. Homemade Frozen Greek Yogurt

Make-your-own frozen yogurt? Yup, it’s easy. Just combine water, sugar, egg whites, Greek yogurt, and some vanilla extract, freeze, and enjoy.

45. Greek Yogurt Brulee

This pretty dessert is simple and way low in sugar: Just combine Greek yogurt, a little honey, and only two tablespoons of sugar, then top them with almonds and fresh fruit. Bonus: You get to use a torch!

46. Greek Yogurt Banana Bread

This creamy, low-sugar take on a bread classic is as tasty as it is pretty to look at. Whole-wheat flour, bananas, and healthy fat-rich walnuts all add to the health factor.

47. Chocolate Chip Banana Bread Made with Greek Yogurt

For an even sweeter take on banana bread, try this recipe — featuring chocolate! And it remains pretty healthy thanks to whole-wheat pastry flour, naturally sweet bananas, and Greek yogurt (which cuts down on sugar).

48. Greek Yogurt Cheesecake

We dare you to look at the picture for this recipe without salivating. Once you see how delicious it looks, you might be surprised to learn that it’s made with Greek yogurt, tofu (!), lemon juice, vanilla extract, a natural sweetener (such as agave or maple syrup), and arrowroot flour or corn starch — and that’s it! The result is a creamy, protein-rich, delectable treat.

49. Greek Yogurt Frosting

This healthier take on cake and cupcake frosting is incredibly easy: Just whisk together Greek yogurt, vanilla extract, and half a cup of powdered sugar for a much less sugary (but still delicious) frosting.

50. Greek Yogurt Chocolate Mousse

Oh man does this look good. Antioxidant-rich dark chocolate combines with milk, just a hint of sugar, Greek yogurt and (bonus!) an optional tablespoon of Amaretto or Grand Marnier. The result is creamy, melt-in-your-mouth, chocolatey goodness.

51. Greek Yogurt Pound Cake

This light, creamy pound cake gets its texture from Greek yogurt and its flavor from vanilla extract, nutmeg, and cinnamon. Sub in whole -heat flour for an extra healthy kick.”