Grilled Vegetable Salad

After a long day of painting and yard work, I came inside hungry and with no plans for dinner. Here is an amazing salad that I quickly made, using whatever I could find in the frig. Whats perfect about this meal is you can use any produce or even top with a whole grain ( like quinoa or wheat berries) or a lean protein (chick peas, chicken, hard boiled eggs etc).

Ingredients:
Romaine lettuce (chopped)
Grilled corn (cut off the cobb)
Grilled zucchini (diced)
Grilled carrots (diced)
Sauteed avocado- this turned out great! Just a little EVOO and sea salt cooked on med heat
Feta cheese
Annie's Organic Balsamic Vinaigrette

Summer Appetizer

For all the readers out there who love a good happy hour with friends, here is a great summer recipe from Whole Foods for Strawberry Brushetta.


Serves 4

A simple and absolutely delicious appetizer. This is an excellent showcase for a high-quality, extra-virgin olive oil, so use the best one you have on hand.

Ingredients
12 slices whole wheat baguette, lightly toasted
4 ounces Humboldt Fog or other fresh goat cheese
1 cup diced strawberries
1 tablespoon extra-virgin olive oil
2 teaspoons balsamic vinegar
1/4 cup sliced fresh basil leaves
Freshly ground black pepper

Method
Spread the baguette slices with goat cheese and top with strawberries, pressing to help the strawberry pieces adhere. Drizzle with olive oil and balsamic vinegar and sprinkle with basil and a generous amount of black pepper.

Nutrition
Per serving: 230 calories (90 from fat), 10g total fat, 4.5g saturated fat, 10mg cholesterol, 400mg sodium, 27g total carbohydrate (2g dietary fiber, 2g sugar), 7g protein

Cherry Smoothie

This dairy-free smoothie serves well at breakfast or as an afternoon snack.


12 cherries, pitted (about 3 ounces)
1/4 cup almond meal, also called almond flour or almond powder (3/4 ounce)
1/4 teaspoon almond extract
1/2 cup almond beverage or milk
1/2 plum or peach
1 teaspoon agave nectar
3 ice cubes

1. Place all of the ingredients in a blender, and blend until smooth.

Yield: One serving.

Advance preparation: This smoothie is best when freshly made but will keep for a few hours in the refrigerator. Shake well before drinking.

Nutritional information per serving: 285 calories; 1 gram saturated fat; 4 grams polyunsaturated fat; 10 grams monounsaturated fat; 0 milligrams cholesterol; 33 grams carbohydrates; 6 grams dietary fiber; 85 milligrams sodium; 8 grams protein

Martha Rose Shulman is the author of "The Very Best of Recipes for Health."

Grow Bottles

I love these!!!! These tiny planters from http://www.pottingshedcreations.com/  are made from recycles wine bottles. You can grow fresh culinary herbs  like mint, basil and oregano indoors year-round. Once the herbs are ready to harvest in 4-8 weeks, simply wash your bottle, rinse the clay pebbels and replant with another variety of herb.

Craving mashed potatoes, but don't want the extra calories?

Here is a great recipe for faux mashed potatoes that is low in calories but high in veggies!

Ingredients

* 1 large head Cauliflower
* Olive Oil, 2 tbsp
* 1 large carrot
* Garlic, 12 cloves
* 1 medium red onion
* 1 cup Plain Fat Free Yogurt,
* Rosemary, dried, 1 tsp
* salt
* pepper

Directions
Pre-heat oven to 450 F.
1. Break up head of cauliflower into small pieces
2. Peel and chop up carrot
3. Peel garlic and lightly smash each clove
4. Mix oil, spices, garlic, cauliflower and carrot in zip lock bag to coat
5. Roast in oven for 20 minutes then toss. Roast additional 20 minutes or until soft/
6. Meanwhile, saute sliced onion using PAM.
7. Once done roasting, put all vegetables and yogurt into blender or food processor and blend until desired consistency.


Add any additional spices to taste.

Number of Servings: 6

3 Ingredient Ravioli



Check out this 3 ingredient Ravioli recipe from http://www.cleaneatingmag.com/ .  The best part is you have 3 sauces to choose from depending on your mood! I can't wait to try this :)


INGREDIENTS:

•1 lb butternut squash, peeled, seeded and chopped into 1-inch pieces (about 5 cups)
•1 clove garlic, peeled and smashed
•28 to 30 whole-wheat dumpling or wonton wrappers

TOMATO-SAGE SAUCE:
•2 tsp olive oil
•2 cloves garlic, minced
•2 medium tomatoes, seeded and chopped
•2 tsp chopped fresh sage
•1/4 tsp each sea salt and ground black pepper

ASIAN SAUCE:
•8 tsp low-sodium soy sauce
•2 slices ginger (1/4 inch each), smashed
•4 tsp thinly sliced green onion
•4 tsp sesame seed oil

MUSHROOM SAUCE:
•2 tsp olive oil
1 medium onion, chopped
•4 cups white mushrooms, sliced
•1 tsp chopped fresh thyme
•1/4 tsp each sea salt and ground black pepper

INSTRUCTIONS:
1.Heat squash, garlic and 1 cup water in a wide saucepot over medium-high heat. Cover and cook for 18 to 20 minutes, until squash is very soft. Drain in a colander. Return squash mixture to pot and mash with a potato masher or fork until smooth.
2.Place pot with squash over medium heat and cook for about 3 minutes, stirring constantly, so excess water can evaporate; set aside to cool.
3.Meanwhile, bring a large pot of water to a boil over high heat. Assemble ravioli: Place 1 tbsp mashed squash mixture in center of each wrapper. With wet fingers, moisten outer edge of each wrapper, then fold in half diagonally (corner to corner) and seal to form triangle. Cook stuffed wrappers for 3 to 4 minutes in boiling water. To serve, place 7 to 8 stuffed wrappers in a dish and top with 1 of Three Sauces.

TOMATO-SAGE SAUCE:
1.Heat oil in a small saucepan over medium-high heat. Stir in garlic and cook for 1 minute. Then toss in tomatoes, sage, salt and pepper. Cook for 2 minutes; serve immediately.

ASIAN SAUCE:
1.In small bowl, blend all sauce ingredients with 1/2 cup water. Serve immediately.

MUSHROOM SAUCE:
1.Heat oil in a medium saucepan over medium-high heat. Add onion and sauté for 2 minutes, until soft. Add mushrooms, thyme, salt and pepper and cook for another 2 to 3 minutes. Serve immediately.

(Serves 4)Nutrients per 7 to 8 ravioli: Calories: 242, Total Fat: 1 g, Sat. Fat: 0.25 g, Carbs: 53 g, Fiber: 4.5 g, Sugars: 4 g, Protein: 7 g, Sodium: 327 mg, Cholesterol: 5 mg



TOMATO-SAGE SAUCE
Nutrients per 1/3-cup serving: Calories: 37, Total Fat: 2.5 g, Sat. Fat: 0.25 g, Carbs: 3 g, Fiber: 1 g, Sugars: 1.5 g, Protein: 1 g, Sodium: 130 mg, Cholesterol: 0 mg

ASIAN SAUCE
Nutrients per 1/4-cup serving: Calories: 51, Total Fat: 4.5 g, Sat. Fat: 0.5 g, Carbs: 1.5 g, Fiber: 0.25 g, Sugars: 0.25 g, Protein: 1 g, Sodium: 401 mg, Cholesterol: 0 mg

MUSHROOM SAUCE
Nutrients per 1/2-cup serving: Calories: 81, Total Fat: 2.5 g, Sat. Fat: 0.25 g, Carbs: 11 g, Fiber: 1 g, Sugars: 3.4 g, Protein: 4 g, Sodium: 136 mg, Cholesterol: 0 mg