Cucumber Tomato Avocado Salad

http://natashaskitchen.com/2015/06/01/cucumber-tomato-avocado-salad/


1 lb Roma tomatoes
1 English cucumber
1/2 medium red onion, sliced
2 avocados, diced
2 Tbsp extra virgin olive oil or sunflower oil
Juice of 1 medium lemon (about 2 Tbsp)
1/4 cup (1/2 bunch) cilantro, chopped*
1 tsp sea salt or 3/4 tsp table salt
1/8 tsp black pepper

1. Place chopped tomatoes, sliced cucumber, sliced red onion, diced avocado, and chopped cilantro into a large salad bowl.
2. Drizzle with 2 Tbsp olive oil and 2 Tbsp lemon juice. Toss gently to combine. Just before serving, toss with 1 tsp sea salt and ⅛ tsp black pepper.

Fajita Grits (Corn Free)

By Heartweed

Servings: main meal for 2 adults and a 4yr old ;)


1/2 cup Cream of buckwheat (taste just like our Southern corn grits!)
1 lb grass fed beef- ground or steak cut in strips
1 cup or more of bell pepper cut in strips or diced
1 small onion strips or diced
olive, coconut, macadamia or oil of your choice


Cook buckwheat according to package: I used Pocono Organic Cream of Buckwheat- for 2 servings bring 2 1/2 cups of water to boil add 1/2 tsp salt , stir in 1/2 cup of buckwheat , return to a boil and simmer for 10 minutes stirring frequently.

I like to use cast  iron skillet for the meat and veggies. Coat the bottom with a little oil and add onions. Cook until tender (I like mine caramelized/slightly browned) Add the peppers and beef and cook until the beef is cooked through.

Spoon the cooked buckwheat in a bowl , top with the beef and veggies. You can also add salsa. You can also cook the veggies separate from the beef and layer: buckwheat, beef, veggies for a pretty bowl.

Roasted Sweet Potatoes and Brussels Sprouts

http://thefoodcharlatan.com/2015/11/23/roasted-sweet-potatoes-and-brussels-sprouts-recipe/

• 1 pound Brussels sprouts, trimmed
• 1 large sweet potato (1 pound)
• 2 cloves garlic, smashed
• 1/3 cup olive oil
• 1 teaspoon cumin
• 1/4 or 1/2 teaspoon garlic salt
• 1 teaspoon salt
• pepper to taste
• 1 tablespoon red wine vinegar
• fresh thyme, to garnish

1. Preheat your oven to 400 degrees F.
2. Trim your Brussels by cutting off the little brown end. If there are any yellow leaves, pull them off. Cut any large ones in half. Add to a large bowl.
3. Peel your sweet potato and chop into 1-2 inch pieces. Add to the large bowl.
4. Smash 2 cloves of garlic and add it to the bowl.
5. Pour 1/3 cup olive oil over the vegetables.
6. Add cumin, garlic salt, salt, and pepper to taste. Stir to coat.
7. (Line a large sheet pan with foil if you want super easy cleanup)
8. Drizzle a little olive oil onto the sheet pan and rub it all over the pan (or foil) with your hand. Or you could spray it really well with nonstick spray.
9. Pour the veggies onto the pan.
10. Roast at 400 for about 40-45 minutes. The veggies are done when they are brown and a fork slides into them easily.
11. Place the veggies in a serving bowl and toss with 1-2 tablespoons red wine vinegar to taste. Garnish with fresh thyme if you want. Eat hot!

Skinny Cauliflower Cream Sauce

http://ourbestbites.com/2016/01/skinny-cauliflower-cream-sauce/

A lighter take on traditional creamy sauce. Use in place of traditional alfredo!

Ingredients

1. 1 lb roughly chopped cauliflower florets (about 6 cups)
2. 2.5 cups chicken broth (may sub vegetable broth)
3. 1 teaspoon onion powder
4. 1 teaspoon kosher salt
5. 2 teaspoons extra virgin olive oil
6. 4-5 cloves garlic
7. 1/4 cup freshly shredded Parmesan cheese 
8. 1 ounce  cream cheese (more if desired)

Instructions

1. Bring broth to a simmer and add cauliflower. Cover pot with lid. Cook until tender, stirring/smashing occasionally, (about 5-6 mins). Drain cauliflower over a bowl to reserve broth and add cauliflower to food processor or blender. Add onion and salt. Return pot to stove and heat olive oil. Add garlic and saute on medium-low heat until fragrant and soft, 30-60 seconds. Add garlic and all oil from pan into cauliflower. Add 1/4 cup reserved broth, and cheeses. Process until smooth. Add salt and liquid to taste.

Notes

1. Feel free to adjust cheese and seasonings to your liking. It's a very flexible sauce; adjust until you find the right mix for you!
2. Nutritional Information (per 1/2 cup) Cal: 60 Fat: 3 Carb: 5 Pro: 4

Sweet Potato Appetizer Bites with Feta and Green Onion

http://www.kalynskitchen.com/2014/12/sweet-potato-appetizer-bites.html

(Makes about 24 appetizers; recipe adapted from an idea in The South Beach Diet Parties and Holidays Cookbook.)

Ingredients:
3 long thin orange-flesh sweet potatoes, about 1.5 pounds
- olive oil, enough to brush or spray sweet potatoes and baking sheet
1-2 tsp. Italian Herb Blend (or use any all-purpose seasoning blend that you like)
4 oz Feta cheese, crumbled
3 T fat-free Greek yogurt 
1/2 tsp. Greek Seasoning
1/4 cup thinly sliced green onion

Instructions:

Preheat oven to 450F/220C.  Choose long thin sweet potatoes if possible.  Peel sweet potatoes and cut off the ends; then cut each sweet potato into 1/2 inch thick slices.   Using the small side of a Mellon Baller, scoop out a well in the center of each sweet potato slice. 

Spray or brush a baking sheet with olive oil.  Arrange sweet potatoes on the baking sheet with the scooped-out side up.  Bake until sweet potatoes are cooked through and starting to get a little color on the edges, about 24-26 minutes.

While sweet potatoes bake, put the crumbled Feta into a bowl and mash with a fork.  Add the Greek yogurt and Greek seasoning and mash together with the Feta, then stir in the sliced green onions.

When the sweet potatoes are done, remove from the oven and place the baking sheet on a trivet or hotpad; then use a small spoon to fill the well in each sweet potato slice with the Feta mixture.  Put back in the oven and bake until cheese is starting to melt and is heated through, about 5-6 minutes.  Serve hot.

These will keep in the refrigerator (if you're lucky enough to have any left!) and they're amazingly good reheated the next day.