Dairy Free Spinach Artichoke Dip

I've got some good news and some great news for ya. The good news... I have a dip for you that is so delicious. The GREAT news... it's dairy free! And I don't even miss the dairy. True Story.

Give this a try. Even if you "hate" cashews.

Dairy Free Spinach Artichoke Dip

Ingredients:

• approx. 5 oz Organic Spinach (rough chopped, more so if you don't plan to throw it in the blender)
• 1 small sweet onion (chopped, I use my Vitamix)
• 3-4 garlic cloves minced
• 1 Tbps Organic Extra Virgin Olive Oil
• 1 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 1/2 tsp garlic powder
• 1 tsp onion powder
• 2 tsp dijon mustard
• 2 Tbps lemon juice (approx one lemon)
• 1 jar of marinated artichoke hearts (approx 12-15oz), chopped.
• 1-1 1/2 cup of cashew cream*

Directions:

1) Saute the spinach, onions, garlic and EVOO in a pan until spinach has wilted nicely.

2) Add in the sea salt, black pepper, garlic powder, onion powder, cayenne pepper, dijon mustard, lemon juice and artichoke hearts. Stir.

3) Add in the cashew cream and stir until combined.

4) Eat cold or bake at 400 degrees for 15-20 minutes. I love it warm straight from the oven. 

NOTE:  I use my Vitamix to make this. After I have made the cashew cream I add in all the stuff from the oven pan (which I don't bother chopping my spinach much or the artichoke hearts because the Vitamix will do that) I coarsely chop on #4 until it's the consistency I like. Then I pour directly into oven dish. So simple!

*Cashew Cream:

Soak 3/4-1 cup of cashew in enough filtered water to cover them for AT LEAST 2 hours or overnight (especially if you don't have high speed blender they will need to soak longer).

Drain and rinse and add to blender with 1/2 cup of filtered water. Blend on high until it's smooth and creamy. You can add more if you need to to get it to the creamy consistency. 

ENJOY!

{clean} Biscuits/Rolls

It is VERY hard to find clean biscuits and rolls out there! I am so glad this recipe I found is both simple and delicious. Give it a try. This would be great for breakfast, lunch, or dinner!

{clean} Biscuits/Rolls

(adaped from www.food.com)

Ingredients:

• 1 cup white UNBLEACHED flour
• 1 cup white whole wheat
• 1/4 cup raw cane sugar*
• 1/2 teaspoon sea salt
• 3 tablespoons coconut oil or 3 tablespoons organic butter
• 1/4 ounce dry yeast (2 l/4 tsp)
• 3/4 cup lukewarm water

Directions:

1) Preheat oven to 350 degrees.

2)In a large bowl, mix the flour, sugar, salt and oil, shortening or butter.

3)Dissolve the yeast in the water and add to flour mixture.

4)Knead slightly.

5)Roll out on lightly floured board to 3/4 inch thick.

6)Cut with a cookie cutter and place on greased baking sheet, cover and let stand for 30 minutes.

7)Bake in preheated 350 degree oven 10-15 minutes (depending on thickness), until golden.

NOTES:

I used powdered sugar made from blending my raw sugar in the Vitamix to a fine powder. I like to keep this on hand now as I think it works AWESOME!  

I used butter this time around. I will probably try it with coconut oil at some point.  

The picture is what it would look like if you rolled the dough too thin like I did the first time. Still good. Also, I let mine rise about 60 minutes. I had leftover white flour to use up. I need to try this with all white WHOLE wheat and see how they rise and bake. 

{clean} Mexican Rice

Pork Carnitas from Carmelita's Kitchen (Laguna Beach)

I love Mexican food. It wasn't until I went this past summer to California that I had amazing Mexican food. I can't wait to go back to this little place in Laguna Beach named Carmelita's Kitchen. It was the best food I have. Ever. And they had the most creative cocktail concoctions as well. Strawberry Jalapeno Margaritas. Yes, please.

Ok, I will get to the point. I buy organic brown rice in bulk at Costco. 12 lbs for less than $15 (I need to double check the price, but it's close). Considering organic rice at the grocery store is $5 or more for a small bag, this is a great cost savings. Plus, I don't have to remember to buy rice that often. Winning!

This recipe is simple and we all enjoyed it (except the picky 5 year old). It was made out of what I had on hand which made it super convenient. If you don't have a rice cooker I recommend getting one. It takes practice at first, but then you will not want to make rice without it. 

{clean} Mexican Rice

Ingredients:

• 2 cups organic brown rice
• 4 cups water
• 1 Tbps Nellie and Joe's Famous Key Lime Juice (I get at Kroger)
• 1 tsp onion powder
• 1 tsp smoked paprika
• 4 garlic cloves (minced)
• 4 ounces of tomato paste

Directions:

 Add all ingredients to rice cooker. Stir. And turn on rice cooker. 

NOTE: All rice cookers are different so you will have to practice knowing the ratio of water:rice. This is a great rice recipe for burritos, tacos, soups, etc. I love Nellie and Joe's Key Lime Juice and use it often. 

And the dessert at Carmelita's Kitchen was amazing too! Man, I need to go back to California just for this restaurant alone. We went twice in one week!!!

{clean} Tuscan Herb Pasta Salad

This recipe I created rather quickly with things I had on hand in my kitchen (or garden). It was so simple that I can remember the ingredients to make again and again just off the top of my head. I know, impressive! 

It was very good too! Using garden fresh vegetables made it even better. YUM! Before going clean I would have reached for a Soybean/Canola Oil Italian dressing with preservatives and additives to make this. I am glad I didn't because this is even better.

{clean} Tuscan Herb Pasta Salad

Ingredients:

• 2 boxes Gluten Free Pasta (Cooked and Chilled)
• Tomatoes, chopped
• Cucumbers, chopped
• Mild yellow peppers, chopped
• Fresh Basil, chopped 
• 2 Tbps Rustic Tuscan Herb Blend (Found at Costco or online)
• 2 Tbps Bragg Vinaigrette Dressing (Found at Kroger or other stores)
• 1-2 Tbps Extra Virgin Olive Oil
• juice of one lime (or lemon will do)
• sea salt and pepper to taste

Directions:

1) Mix all ingredients in a large bowl. Chill for 1-2 hours or longer before serving. 

NOTES: Do not overcook gluten free pasta it will start to fall apart. This is my favorite brand: Tinkyada. I have found it many places, but the best selection is at Super Target or online. For this image I used this brand: Deboles.

If you choose not to buy the Rustic Tuscan Herb Blend (which I do suggest, it's good), then you can look for one similar or make your own. Here's a screen shot of the ingredients. Also, add any veggies you want (and you choose the quantity) and even olives would be a great addition to this pasta. Enjoy.

{clean} Smoked Chipotle Peach Salsa

I love salsa! And I love trying to come up with new twist on salsa. This one was inspired by a smoky mango store bought one I tried and loved. This was a big hit at a recent cookout!

{clean} Smoked Chipotle Peach Salsa

Ingredients:

• 4 ripe peaches (pitted & diced), I left the skin on
• 1-2 chipotle pepper in adobo sauce (I removed the seeds to reduce heat)
• 1 shallot (diced)
• 2 red chile peppers, large (these are mild and can be subbed with red pepper), (diced)
• 3 cloves of roasted garlic (minced), I bought it preroasted in deli
• 1-3 Tbps of fresh cilantro (minced)
• 1/2-1 tsp smoked paprika
• juice of a lime
• sea salt to taste

Directions:

1. I took one pitted peach and chipotle pepper(s) and added it to the vitamix for a few seconds to create a "sauce" for the salsa.
2. Add the rest of the ingredients to a bowl, then add the "sauce" and stir. If you have the time, let the salsa sit overnight in the fridge to enhance the flavors.

NOTE: I left some of the ingredients with ranges of measurements...You will have to play around with the ingredients a bit to get it perfect for you and your family. Enjoy!

Roasted Broccoli with Israeli Couscous

Roasted broccoli adds such great depth of flavor to this dish. The fresh lemon zest and juice brighten the dish perfectly.  If you typically steam or eat your veggies raw you should try roasting them next time.  I love how differently the vegetable can taste depending on how it has been prepared.

I'm always looking for simple side dishes that reheat well for lunch the next day. This one does just that.  I use frozen broccoli from Costco because it is always on hand AND it tastes fantastic! That can't be said for all frozen broccoli so choose wisely.

Roasted Broccoli with Israeli Couscous

Ingredients:

• Broccoli florets (approx 1 lb), fresh or frozen
• 1 tsp sea salt
• Pinch pepper
• 8 cloves garlic, minced
• 1-2 Tbps organic extra-virgin olive oil
• Zest and juice of 2 lemons
• 2 cups dry Israeli Couscous (prepared per package instructions in water)

Directions:

1) To cook the broccoli, preheat the oven to 400°F. Chop the broccoli florets into small pieces (or wait until you are done if using frozen). 

2) Add broccoli to baking sheet or baking dish, toss the broccoli with the salt, pepper, garlic and enough oil to coat. Make sure all broccoli is in a single layer. 

3)Roast the broccoli in the oven until tender, about 20 minutes, stirring after 10 minutes. Longer possibly if using frozen.

4) Take roasted broccoli and garlic and mix with cooked couscous. Also stir in lemon juice and zest.  

NOTE: Salt and Pepper to taste. 

Optional: Add in a small amount of high quality Parmesan Cheese or chopped/sliced almonds.

{clean} Cilantro Lime Rice

I am always looking for cost effective ways to feed my family. Adding whole grain rice is a great way to do just that.   Whole grain rice is a great way to get protein and fiber in your diet without consuming meat.  Brown rice is a great source of energy too.

Here are even more reasons to add whole grain brown rice to your diet: 

Brown Rice Benefits 

{clean} Cilantro Lime Rice

Ingredients:

• 2 cup whole grain brown rice
• 1 cup fresh cilantro
• 1/4 cup fresh lime juice
• 2 Tbps extra virgin olive oil
• 2 garlic clove 
• 3 Tbps water

Directions:

1) Cook rice in rice cooker or as directed.

2) Meanwhile, in a blender, combine  cilantro, lime juice, oil, garlic, and 2 tablespoons water; blend until smooth. 

3) Stir into cooked rice, and fluff with a fork.

NOTE:  This would be great with black beans. And/or add fresh salsa and guacamole. Rice bowls!!! Want more lime flavor, add 1 tsp of lime zest.

{clean} zucchini, tomato, and basil orzo salad

One thing I love about summertime is a cold summer salad. I have plenty of zucchinis, tomatoes, and basil in my garden so it was only a matter of time before I came up with this simple recipe.

{clean} zucchini, tomato, and basil orzo salad

Ingredients:

• 1 cup orzo pasta (cooked)
• 1 cup cherry tomatoes (cut in half)
• 1 medium zucchini (coursely grated)
• 1/3 cup fresh basil (chopped)
• juice of a lemon
• 2-3 garlic cloves (crushed/minced)
• 1-2 Tbps Extra Virgin Olive Oil

Directions:

1) Take EVOO and garlic and microwave for less than a minute (until you start to smell the garlic)

2) In a bowl add the EVOO mixture and everything else and stir.

3) Chill for atleast a hour to incorporate the flavors.

NOTE: You would want to double this recipe for a cookout or party. Feel free to add your favorite cheese to the dish as well!  I limit my cheese intake for things that HAVE to have cheese (and yes, in my life, there are those cases) 

Thyme Roasted Carrots

This recipe is super simple. It has only 5 ingredients and goes well with many different types of main dishes.

Thyme Roasted Carrots

Ingredients:

• 12 large carrots, peeled
• extra virgin olive oil (approx 1-2 Tbps)
• 1/4 tsp sea salt
• 1/4 tsp fresh black pepper
• 1 tsp thyme

Directions:

1) Trim ends and cut the carrots length wise to insure even cooking.

2) Cover a 9 x 13 baking dish with foil, then coat with olive oil.

3) Add carrots to baking dish and toss and coat with olive oil in pan.

4) Sprinkle sea salt, pepper, and thyme on carrots evenly.

5) Bake at 400 degrees for 30-35 minutes(or until tender) on middle or bottom rack. 

{warm} Roasted Chipotle Black Bean & Corn Salad

This recipe has an awesome smoky taste thanks to the Chipolte chili pepper powder and roasted corn. It makes a nice side dish to any Mexican meal. You could also use this for vegetarian tacos, nachos, or quesadillas.

{warm} Roasted Chipotle Black Bean & Corn Salad

Ingredients:

• 1 can {organic} no salt added black beans, rinsed
• 1 1/2 cups frozen roasted corn (I get mine at Trader Joe's)
• 2 shallots, chopped (you could use a small sweet onion)
• 1 red bell pepper, chopped
• 1/2 tsp cumin powder
• 1/4 tsp Chipolte chili powder
• 1/2 tsp sea salt
• 1 Tbps olive oil

Directions:
1) Heat oil in pan to medium heat. Add garlic, onions, and red pepper. Saute until tender.

2) Add cumin, chipolte, salt, corn, and black beans and stir until well blended.

3) Continue to heat until frozen corn is thawed completely.

4) Serve.

NOTE: If you can't find roasted corn at your grocery store you can just use sweet corn instead. If you still want a fire roasted flavor you could opt for jarred fire roasted red peppers(instead of fresh) and omit the olive oil since the peppers will have enough oil on them.

{clean} Sage and Thyme Stuffin' Muffins

Stuffin' Muffins are the best of all things stuffing. When you bake your stuffing in little muffin forms everyone gets a moist center and a crunchy crispy top. Plus, it makes for an interesting presentation compared to the standard stuffing baked in a pan.

 Stuffing is something that is very easy to make but it's important to get quality ingredients to start with to get a delicious outcome.

{clean} Sage and Thyme Stuffin' Muffins

Ingredients:

• 2 carrots, diced
• 3-4 celery stalks, diced
• 1 small leek, diced
• 1 sweet onion, diced
• 3 Tbps Organic unsalted butter
• 4 garlic cloves, minced
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 tsp rubbed sage
• 1/2 tsp ground thyme 
• 3 cups {organic} low sodium chicken stock (veggie stock can be used)
• 3 eggs (Pasteurized is best)
• Approx 16 cups of bread cubes (I used fresh baked whole wheat and semolina), air dried overnight or baked in oven for 10 minutes on 350 to dry them out.

1). Add butter and garlic to preheated pan. Saute carrots, celery, onion, and leeks until soft over medium heat. Add salt, pepper, sage, thyme and stir. Remove from heat.

2). In a bowl whisk the eggs and chicken stock. Combine this mixture with the vegetables.

3). In a large bowl, add bread and pour wet mixture over bread crumbs. Be sure to evenly coat all the bread. Let it set for 5 minutes for the bread to absorb the mixture.

4). Spray muffin tins with all natural Extra Virgin Olive Oil and scoop mixture into tins.

5). Bake, uncovered at 350 for 20-25 minutes. Or until set and crispy on top.

NOTE: I didn't scoop enough mixture into the tins this time (that's what I get for multitasking!). With that being said, I came up with approx. 18 small muffins. If you press the mixture in you can easily get 12 large stuffin' muffins and only have to use one muffin pan. And they will look nicer. It's important to take the time to dice the vegetables. They blend better into the mixture when they are diced small and take less time to saute to soft. Or blend in the Vitamix. 

Souffléd Sweet Pototoes {with garlic & rosemary}

It's that time of year when we all start to think of Thanksgiving and FOOD! If you are on a quest to better health and weight loss don't let the holidays get the best of your goals. You can still stay on track by planning ahead.

 This recipe comes from my Clean Eating Magazine. Many sweet potato casseroles found at your typical holiday feast are loaded with sugar and fat. This version is quite the opposite, it's packed full of flavor and has zero fat.

Souffléd Sweet Pototoes {with garlic & rosemary}

Ingredients:

Serves 10

• 4lb sweet potatoes, scrubbed well
• 1 head garlic, cloves separated and unpeeled
• 1/2 cup low sodium chicken or vegetable broth
• 1 1/2 tsp fresh rosemary leaves, chopped
• 1/2 tsp sea salt
• fresh ground pepper to taste
• 4 large egg whites (use fresh egg whites for optimal lift)
• 1/2 tsp cream of tartar
• olive oil cooking spray

Directions:

1). Preheat oven to 400 degrees. Using a fork, prick each potato 2-3 times. Place potatoes on a baking sheet, transfer to oven and bake for 45 minutes to 1 hour until softened. Meanwhile, loosely wrap garlic in foil, sealing tightly. Place on a separate baking sheet, transfer to oven and bake for 30-35 minutes, until softened but not browned.

2).  Remove potatoes and garlic form oven and let cool. When cool enough to handle, peel potatoes and place in a large bowl. Squeeze garlic cloves from their skins and add to bowl. Add broth and use a potato masher to mash until smooth; stir in rosemary, salt and pepper. (this is where I used a food processor instead)

3).  In a separate bowl, combine egg whites and cream of tartar. using an electric mixer, beat on high speed until stiff peaks form, 2 to 3 minutes. With a rubber spatula, gently fold half of egg white mixture into potato mixture until just a few white streaks are visible. Fold in remaining egg white mixture, allowing a few mall streaks to remain visible.
4). Coat a 9 x 13inch baking dish with cooking spray. Add potato mixture, using a spatula to smooth top. Transfer to oven and bake for 30 to 35 minutes, until top is lightly browned. Serve hot.


NOTE: This wasn't one of my favorite recipes. I am not sure I enjoyed the rosemary with the sweet potatoes. I decided to still post this recipe because everyone has different likes and dislikes. Plus, it make it into the magazine so someone must love it!

Grilled Corn Medley

This recipe is very simple to make.  It's packed with awesome {grilled} flavor and is a perfect summertime side dish. It could easily be doubled or triple to take to a pitch in or cookout.

The smoky flavor of the cumin makes this a great side dish to serve with your tacos or enchiladas.  Fire up the grill, grab your veggies, and make this super fresh {clean} side dish.

Grilled Corn Medley

Ingredients:

• approx 4 cups corn (grilled)
• 1 large Red Pepper (roasted, skin removed, and chopped)
• 1 large sweet onion (grilled and chopped)
• 1 jalapeno (seeded and chopped)
• juice of one lime
• 1/4 tsp cumin
• dash of sea salt

1) Mix all ingredients together in a bowl. Serve hot or cold.

CF Note: Fresh cilantro would be a great addition to this side dish. I didn't have any on hand when I made it. Since I didn't have corn on the cob on hand either, I used frozen organic sweet corn and roasted it in a grill pan on the grill.  Less work if you ask me! I buy large bags of Organic Super Sweet Corn at Costco. It's SO good!

It's grillin time baby!

Happy 4th of July to you!

Grilling outdoors is one of my favorite things to do! It just makes the food taste so "alive" with flavor. Since I live in Indiana it can be more challenging at times to grill outdoors, but I am not afraid to grill out in the snow for good flavor!

Veggie Kabobs

Veggie kabobs are a simple and nutritious thing to make as a side dish. Mix it up with all sorts of colorful peppers, sweet onions, mushrooms, and/or tomatoes. Or anything other veggie you like to throw on the grill!  

Directions:

Take approx. 2 Tbps of Olive Oil and 3-4 cloves of fresh minced garlic and microwave for about 30 seconds(until you smell the garlic).  Add your favorite all natural seasoning, stir, and then brush on kabobs.

NOTE: I use the the 21 Salute Seasoning from Trader Joe's. It's a great all purpose seasoning. Just make sure to read your labels! I had to trash some "dirty" seasonings recently.  I couldn't believe what was in them once I googled the long names! Maybe I'll save that for another post.

Leek and Mushroom Rice

This is one of my new favorite side dishes. And to think it came together because of limited ingredients in the kitchen.  Before I began blogging I would have never thought to write down my ingredients as I concocted them. Well, I am glad I do now because this one's a keeper. Super simple, healthy, and delicious.

Leek and Mushroom Rice

Ingredients:

• 1 c long grain brown rice (not instant)
• 2 c {low sodium} chicken stock
• 6 garlic cloves (minced)
• 1 cup white mushrooms (chopped)
• 1 medium leek, white part (chopped)
• 1/2 tsp thyme
• 1/4 tsp sea or kosher salt
• 1/4 tsp ground black pepper
• 1 tbp olive oil

1) Cook rice according to bag but instead of water add chicken stock & add 3 minced garlic cloves to the stock. (most take 35-45 minutes to cook)

2) While rice is cooking, in another pan heat olive oil to medium heat & sauté mushroom, leeks, and remaining 3 garlic cloves until tender.  (approximately 3-5 minutes) Set aside.

3) Once rice is done cooking, add mushroom mixture, thyme, salt, and pepper to rice and stir.

4) Serve.

NOTE: If you have never cooked with leeks before please make sure to google how to properly clean them. They are very dirty little vegetables.  You don't want sand or dirt in your rice.  

{Baked} Spicy Barbeque Saratoga Chips

These chips are inspired by deep fried ones I had last week at Jim Dandy BBQ in Ohio.  These are baked, not fried. Maybe I have been living under a rock all my life but I don't recall ever hearing potato chips referred to as Saratoga Chips. Who knows!? Maybe you have been under that rock with me or you are just dying to find out how the name Saratoga came to be. 

If you want to read {as the legend goes} regarding Saratoga Chips visit: www.Saratoga.com 

{Baked} Spicy Barbeque Saratoga Chips

Ingredients:

• 3-4 Russet Potatoes (thinly sliced)
• 1 Tbsp Chili Powder
• 1 Tbsp Paprika
• 1 tsp Kosher or Sea Salt
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Ground Black Pepper
• 1 tsp Cumin
• 1 Tbsp Raw Cane Sugar
• Olive Oil or Canola Oil Spray

1) Preheat oven to 450°.

2) Slice potatoes thin with a mandoline or sharp knife.

3) Spray baking sheets with oil spray or coat with olive oil.

4) Mix all dry ingredients together and set aside.

5) Arrange potatoes in a single layer on sheets.

6) Spray tops of potato slices(or coat them with olive oil), then sprinkle dry           mixture over potato slices.

7) Turn each potato slice over, spray and sprinkle with remaining mixture.

8) Bake at 450° for approximately 20 minutes or until edges are golden brown.

NOTE: If you do not own a mandoline I highly suggest purchasing one. It is a HUGE time saver in the kitchen.  Also, I have read that you can soak your  "chips" for about an hour in water and then pat dry before starting my recipe. I have yet to try that method. I will try to update once I do.

KID APPROVED??? Yes! (but may be too spicy for some)

GARLICKY BAKED WEDGES

I had the BEST fries from Scotty's Lakehouse the other day and can't stop thinking about them. They were da bomb! If you haven't tried them and live in the area you should give Scotty's Lakehouse a try.  We don't eat out very often these days but this place has moved to the top of my places to dine when we do. I'm a bigger fan knowing they are 100% certified local, fresh, and organic.  It is definitely reflected in the food. (oh and I should mention we did carry-out and they were still {that} good after travel)

As I said, I couldn't stop thinking about these fries so I began to search the internet for something new to try at home that could {maybe} be comparable.  I came across this recipe. It was good, but nothing compared to Scotty's.  Next time I have them I will pay closer attention to their taste and appearance instead of wolfing them down like a girl that hasn't eaten for days. 

These wedges are crispy on the outside,soft on the inside, and packed with flavor.

Garlicky Baked Wedges

Adapted from:  www.purplefoodie.com

Ingredients:

• 6 garlic cloves, minced
• 6 tbsp extra virgin olive oil
• 3-4 russet potatoes (about 8oz each), each cut into 12 wedges
• 2 tbsp cornstarch/cornflour
• 1 1/2 tsp coarse sea salt
• 3/4 tsp freshly ground black pepper
• ½ tsp garlic powder
• 1/4 tsp cayenne pepper (i suggest using less if you don't want them spicy)

1. Preheat oven to 440° F.
2. Combine the garlic and oil in a large bowl, warming it until the garlic is fragrant, about 1 minute.
3. Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to the baking dish, coating it well.
4. Add the potatoes to the bowl with the garlic mixture and toss to coat. Wrap tightly in plastic wrap and microwave on high power until the potatoes are translucent around the edges, 3 to 6 minutes, shaking the bowl to redistribute the potatoes halfway through cooking.
5. Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat.
6. Arrange the potatoes in a single layer on the prepared baking sheet and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes.
7. Serve with {all natural} ketchup, {all natural} honey mustard, or make an unique dip.

GREEN BEANS WITH RED PEPPERS AND FETA

It was about 10 years ago at a friend's house when I first tasted this wonderful combination of ingredients.  I was skeptical at first, but I am willing to give everything a try.  This might be where my love of fresh green beans began(see, I hated them as a kid).  This recipe is a great holiday side dish with it's vibrant green and red colors.

Green Beans with Red Pepper and Feta

Ingredients:

• Approx on lb of fresh green beans(trimmed) or frozen {organic} green beans
• 1 red pepper (sliced thin)
• 3 oz feta cheese (crumbled)
• 2 garlic cloves (minced)
• 2-3 tsp olive oil
• Pinch of kosher salt

1)  Saute garlic in olive oil over medium heat for a couple minutes.

2)  Add red peppers and saute for approx. 2 minutes.

3)  Add green beans and saute an additional 2 minutes or until crisp-tender.

4)  Add feta cheese, toss, and serve immediately.

HONEY GLAZED CARROTS

This side is SUPER SIMPLE and a crowd pleaser in my family.  I make this often for my picky eating son to get him to eat his carrots! 

 I don't know about you, but I am always looking for ways to dirty less dishes come dinner time. I made the recipe in one saucepan. Yay!

Honey Glazed Carrots

Ingredients:

• 1 16-oz. bag of {organic} baby carrots (or if you have the time peel and chop)
• 2 tsp extra virgin olive oil (I use Kirkland Organic from Costco)
• 2 1/2 tbsp honey (local is best)
• 1 tbsp lemon juice
• 1/2 tsp. ground ginger (use fresh if you have it)
• dash of black pepper

Directions:

1. In a large saucepan, place all of the baby carrots and then add enough water to cover the carrots completely.  Cover the saucepan and bring to a boil.  Simmer carrots until tender but firm (approximately 5 minutes).  Drain carrots.
2. In a small bowl combine all other ingredients. Stir gently until the carrots are coated with the honey glaze.  Continue to cook over medium heat until carrots are heated through (appox. 2 minutes), stirring occasionally. (we like ours really tender, so we add a few minutes)
3. Serve immediately. Salt to taste.

NOTE: I also make these in a crock pot. I don't add any water to the pot.  I have also done this in the microwave until carrots are tender then drizzle honey and sprinkle ginger and toss. It works too!

GARLIC GREEN BEANS

I have to admit, I used to ONLY eat canned green beans and the thought of using fresh was out of the question. I remember my grandma and mom "snapping" green beans when I was little, so I know they were readily available.  I'm not sure why I didn't care for them. Good news is, I guess time changes people (and their tastes) because I haven't had canned green beans in years.  They just don't sound appealing to me at all!

These green beans are super simple to make and they taste great too! A double win in my book.

Garlic Green Beans

Ingredients

• 4-5 cups of green beans (fresh or frozen)
• 2 cloves of minced garlic
• 1-2 tsp olive oil

1)  In a sauce pan heat oil and garlic.

2)  Add green beans, toss in oil and cover until beans are slightly tender. (approx 3-5 min)

3)  Salt to taste.

NOTE:  I purchase a huge bag of Organic Petite Green Beans from Costco.  It's nice to have some "go to" items in the freezer that are easy and healthy.  For those of you that hate mincing fresh garlic by hand, I suggest you invest in a garlic press-BEST THING EVER!!!

KID APPROVED??? YES