Oh wow. This was insanely good. I made it up pretty much.
Ingredients:
2 cups uncooked pasta
1 avocado
1 cup cherry tomatoes, halved
2 TBS olive oil
2 limes, juiced
3 garlic cloves, diced or mashed
Salt
Pepper
2 TBS basil, chopped
Dash of oregano
Directions:
Cook pasta
In separate bowl, combine olive oil, avocado, lime juice, garlic, salt, pepper, basil, oregano.
When pasta is cooked, drain, and mix in the other ingredients. Toss in tomatoes.
Enjoy!
This dish is SO DARN GOOD! I cannot get over how amazing it tasted. Sweet but hearty, and a little nutty all at once. I am IN LOVE with this. Make it. You won’t be disappointed.
Serves 4
Ingredients:
2 cups unsweetened vanilla almond milk
1 tsp. Truvia
1 cup quinoa: soak for 10 minutes first, then rinse in strainer.
2 cups pitted quartered cherries
2 tablespoons TOASTED sliced or slivered almonds (or nut of choice)
1 tablespoon Chia Seeds
1 mashed up banana
Dash of cinnamon when served, and a dollop of pure maple syrup or agave if you wish.
Directions:
Bring milk to a boil in a small saucepan. Add quinoa, cover, reduce to a low simmer, and cook 15-25 minutes. Quinoa is done when most of the liquid is soaked up -much like cooking rice.
While milk is coming to a boil, toast almonds in a dry skillet over medium heat until golden brown and fragrant, which should only take a few minutes.
Remove quinoa from heat, add in mashed banana, and chia seeds. Stir. Depending on consistency you prefer, you may want to add a dash more of almond milk.
Top with almonds and cherries; cinnamon and syrup and serve warm!
We have made this a couple times and it gets better and better! Highly recommend if you are looking for a coconut shrimp fix, and don’t want that deep fried YUCK.
Ingredients
2 jalapeno peppers, seeded
1 lime, zested and juiced
2 garlic cloves
1/3 cup chopped fresh cilantro (I go MUCH lighter on this, was too much the 1st time)
1/3 cup shredded coconut
1/4 cup olive oil
1/4 cup soy sauce
1 pound uncooked medium shrimp, peeled and deveined
skewers soaked in water
Directions
1. Combine the jalapeno, lime zest, lime juice, garlic, cilantro, coconut, olive oil, and soy sauce in a food processor; blend until smooth. Place the shrimp in a large bowl. Pour the sauce over the shrimp and toss to coat. Cover and allow to marinate at least 2 hours.
2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. Thread the shrimp onto skewers, piercing each shrimp near the head and tail.
4. Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and the meat is no longer pink in the center, 2 to 3 minutes per side.
Nutritional Information
Amount Per Serving Calories: 169 | Total Fat: 10.9g | Cholesterol: 115mgPowered by ESHA Nutrient Database