Tuesday, June 21, 2016

Cilantro Avocado salad dressing

Michael and I both really like to sometimes eat a big salad for dinner. However, we've become a bit bored with our default salad dressing of olive oil and balsamic vinegar. I found this recipe for a dressing that sounded too good to pass up. It was super easy to make and was so delicious! We couldn't believe how healthy it was, while still being creamy and delicious.

1 cup loosely packed cilantro (remove stems and roughly chop)
1/2 avocado
2 tablespoons fresh lime juice
1-2 garlic cloves
1 1/2 teaspoons white wine vinegar
1/8 teaspoon salt

Puree all ingredients in a food processor or blender until smooth. Taste and adjust, if necessary.


Thursday, June 16, 2016

Shrimp Salad with Miso Dressing

Since it is now almost officially summer, I have been on the lookout for some light dinner recipes. When I found this salad recipe I couldn't wait to try it out. I made some slight modifications and it turned out really well! Michael and I were both impressed by the miso dressing and the combination of flavors that made for a really delicious and light dinner.

Salad Ingredients
1 teaspoon minced garlic
1/2 pound raw shrimp, tails removed
1/2 tablespoon olive oil
1/2 teaspoon chili powder
1/4 teaspoon cayenne (or ground red pepper)
2 small avocados, cut into bit sized pieces
about 4 cups chopped spinach
fresh chopped cilantro
peanuts (for topping)

Dressing Ingredients
3 tablespoons olive oil
3 tablespoons lime juice
1 1/2 tablespoons white miso paste
1/2 teaspoon minced garlic
1/4 teaspoon salt

In a small skillet over medium-high heat add the 1/2 tablespoon of olive oil. Add the garlic and shrimp and sprinkle with the chili powder and cayenne. Saute for a few minutes on each side until the shrimp has been cooked.

Chop the spinach and cilantro and add to serving bowl(s). Add the shrimp and avocado pieces.

In a food processor or blender, puree all of the dressing ingredients together until smooth. Pour over the salad and top with peanuts.


Spicy Kimchi Stew

While we have bought and eaten kimchi at home several times in the past, it has only been a snack or side dish. I found this recipe and it looked too good to pass up. While it took a while to make, it turned out really well. We ate it with a side of white rice. While I could eat it as my dinner, Michael thought it was better as an appetizer. Either way we both loved it!

16 oz package silken tofu, cut into 1 inch pieces
1 tablespoon vegetable oil
4 cups gently squeezed cabbage kimchi, chopped
1 cup of the liquid from the kimchi package/container
2 tablespoons gochujang (Korean hot pepper paste)
8 scallions, cut into 1 inch pieces
2 tablespoons reduced-sodium soy sauce
1 tablespoon toasted sesame oil
freshly ground black pepper
6 large egg yolks (optional)
2 tablespoons toasted sesame seeds (optional)

Bring a large pot of salted water to a boil. Reduce the heat and carefully add the tofu pieces. Simmer until the tofu is slightly puffed and firmed up or about 4 minutes. With a slotted soon, transfer tofu to a medium bowl.

Heat vegetable oil in a large pot over medium-high heat. Add the kimchi and gochujang and cook, stirring often, until it begins to brown, or about 5-8 minutes. Add the kimchi liquid and 8 cups of water. Bring to a boil, reduce the heat and simmer until kimchi is soft and translucent, about 35-40 minutes.

Add scallions, soy sauce, and tofu. Simmer gently for about 20-25 minutes. Add sesame oil and season with salt and pepper. 

Ladle the stew into bowls; top each with an egg yolk and sesame seeds, if desired.


Sunday, June 5, 2016

Healthy Cookie Dough Balls

I always crave sweets, so I am constantly looking out for healthier dessert ideas. I stumbled on this recipe. While the dough balls don't look very pretty, they're actually really good and easy to make. When we have them around, I can't stop eating them. 

1 1/2 cups raw cashews (I'm allergic so I use roasted, unsalted)
3/4 cup quick-cooking oats
3 tablespoons pure maple syrup
2 tablespoons brown rice syrup
1 tablespoon pure vanilla extract


Place the cashews and oats together in a food processor and blend on high for about a minute, or until they are finely ground (like flour). 

Pour the flour into a mixing bowl and add the maple syrup, brown rice syrup, and vanilla extract. Mix until combined.

Roll into 10 or 12 equal balls and enjoy!

Any leftovers should be stored the fridge, in an airtight container, for 3-5 days.