Meals and Dipping Sauces with Jessica

 My awesome friend- Jessica Henshaw said shes's eating more aligned to vegan or Ayruveda- when not eating with much meat- its helpful to feel  more satiated by having many different flavors/textures on your plate which helps your  taste buds experience alot and fills all your senses. 

6 tasting senses- sweet, salty, sour,bitter, astringent, pungent

I went and stayed with Jessica in St george for a weekend. We had a such a wonderful time- eating, talking, hiking, talking and eating more delicious food she made.

When I arrived she made a veggie, chicken, quinoa dish-
1*Roast veggies in oven 400 degrees with oil and salt and pepper-
squash
zucchini
onion
chickpeas
broccoli or brussel sprouts/cauliflower/carrots (definitely could saute mushrooms)

2*Cook and season Chicken seperately.

3* Cook rice or quinoa

4* Serve with a dipping sauce- choose from options below

5* I liked sprinkling green pumpkin seeds and dried cranberries on top

She cooks enough to have for delcious and yummy lunches during the week

Breakfast and Dessert

1* scrambled eggs, with sausage, a side of sauteed kale and side of quartered roasted brussel sprouts or any other cruciferous veggie

2* dessert-oat chocolate ice cream, I added almond butter, banana, choco chips, cranberries!!! SO DELICIOUS!!!

Dipping Sauces-

1- Pesto without Cheese (Vegan)

Clean Eating Kitchen
1/3 cup extra virgin olive oil
2 lemons, juiced
1 garlic clove, minced
1/3 cup pine nuts
1 teaspoon sea salt
3 cups loosely-packed fresh basil leaves
1–2 tablespoons of water (optional, for thinning out the sauce to the desired texture)

In the base of a blender or food processor, combine the olive oil, lemon juice, garlic clove, pine nuts, salt, and fresh basil leaves.
Process on high for 30-45 seconds or until the ingredients have blended together. The pesto should have a smooth and creamy consistency. Feel free to add up to several tablespoons of water if you want the sauce to be thinner.
Serve immediately, or store in a tightly-sealed container in the refrigerator for up to 5 days.

2- Adobo Sauce                         

 Must Love Home Makes 2 cups

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• 1/2 cup chili powder

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• 1 cup boiling water

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• 1 (14.5-ounce) can diced tomatoes with juices

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• 1/4 cup apple cider vinegar

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• 2 tbsp brown sugar

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• 2 tsp garlic powder

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• 1 tsp ground cumin

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• 1 tsp dried oregano

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• 1/2 tsp salt

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• 1/4 tsp ground cinnamon

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• 1/4 tsp ground black pepper

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• pinch ground cloves

Add chili powder to the bowl of a blender or food processor. Bring water to a boil and pour over the chili powder. Stir and replace cover. Let steep while you gather the other ingredients.To the chili powder mixture, add tomatoes with juices, vinegar, brown sugar, garlic powder, cumin, oregano, salt, cinnamon, black and cloves. Blend or pulse until smooth and the consistency of ketchup. Add water by the teaspoon and pulse if mixture is too thick.Heat oil in skillet over medium-high heat.. Carefully add adobo mixture. Bring to a low boil then reduce heat and simmer uncovered for 15 – 20 minutes until thickened. Allow to cool then transfer to an airtight container. Will keep in the refrigerator for up to 2 weeks.

3- Best Cilantro Lime DressingUrban Farmie

½ cup fresh cilantro, chopped
¼ cup lime juice
¼ cup olive oil
1 garlic clove, minced
½ teaspoon salt, adjust to taste
½ teaspoon black pepper, adjust to taste
Instructions

Use a food processor or, in a small mixing bowl, whisk together the chopped cilantro, lime juice, olive oil, and minced garlic until well combined. Don't overblend if using a food processor or blender.
Season the dressing with salt and black pepper and adjust to taste.

4- Basil and Parsley

Sprouting Zen

a handful of fresh parsley including stems (28g)
5 to 6 fresh basil leaves
2 garlic cloves (11g)
2 tablespoons tahini (37g)
the juice of half a lemon (2 tablespoons = 25g)
1/2 cup of coconut milk from a can = 100g (I use Trader Joe’s brand which is guar-gum free)
1/4 teaspoon of himalayan salt
Add all ingredients to a blender and mix until smooth and creamy.
Serve on top of your favorite summer bowls or entrees.

Salads and Thanksgiving Recipes

 Cindy Dixon loves to have many salads for Thanksgiving. 
She inspires me. So I want incorporate these salads into Thanksgiving and Christmas.

Cauliflower And Broccoli Salad- Valentina's Corner

1/2 pack bacon, chopped & cooked (8 oz)
3 cups raw cauliflower, small florets
3 cups raw broccoli, small florets
1/2 medium red onion, finely chopped
1 cup mild cheddar, grated
1/4 cup sunflower seeds
1/3 cup craisins (dried cranberries)

Dressing-
1 cup mayonnaise
1/3 cup granulated sugar
1/4 cup white vinegar

Instructions
Cook bacon pieces, set onto a paper towel to cool. 
Cut broccoli and cauliflower into small florets. Finely chop onion

Prepare the homemade salad dressing. Combine the mayo, sugar, and vinegar.
In a bowl add the broccoli, cauliflower, cheese, sunflower seeds, cranberries, bacon and red onion. Add dressing. Combine well and enjoy!

Cabbage Salad

A bag of cabbage salad (or shred cabbage, carrots, kale)

1 Bag of dry Ramen Crushed up (uncooked)

Slivered almonds

Dressing-

2 T vinegar

1/4c oil

2 T sugar

1 packet of Ramen Seasoning (oriental)

Ranch Dressing and Dayna's Green Salad Dressing

Bulk Ranch dressing-

For a 40 oz container-

Yogurt
Mayo
Non-dairy milk

-----------------------------------Dayna's Delicious Green Salad Dressing--------------------------------------------

This recipe goes well with EVERYTHING!!! Especially the Costa Vida Salad and dressing

Put in blender-

1 full bunch  with Cilantro stems and leaves
1/2c of mayo and Yogurt
3 T dry ranch seasoning
1 lemon juiced and zested (zest it first and then juice it after)
1 avocado
2 garlic cloves
Dash Cayenne
Dash Tajin

Optional- Sometimes I add 2-3 tomatillos but it isnt necessary

RS Fireside Salad

 Strawberry Spinach Chicken Salad (Pampered Chef)

1. Chicken- season and cook

2. Dressing- 
1 lemon
2 T white wine vinegar
1/3c sugar
1 T vegetable oil
1 t poppy seeds

Zest lemon, needs 1/2 t zest. juice lemon measuring 2 T. 

Combine and whisk the following- the zest, lemon juice, vinegar, sugar, oil, poppy seeds. Cover and refrigerate until ready to use.

3. Salad-
1 C mixed greens
1 C Spinach
1/4 c sliced strawberries
1/4c sliced apples
1/8c raisins/craisins
1/8c feta cheese
1 T slivered almonds
2 T candied pecans

Mix all the salad ingredients together and then right before you serve add the dressing.

Taco salad and chipotle ranch dressing

One Lovely Life

Dressing
1 cup mayonnaise or veganaise (homemade or store-bought)
1/4 cup full-fat coconut milk (or dairy milk or water)
1 chipotle peppers in adobo
juice of 1 lime
salt, to taste

1/2t garlic powder

In a food processor, blender, or using an immersion blender, puree all ingredients (start with 1 pepper!) until very smooth. Taste and add additional salt or chipotle pepper as desired.
Dressing will keep in the refrigerator up to 1 week.

I served with Lisa Morby's Taco salad-

Romaine lettuce

lightly smashed tortilla chips

ground beef or shredded beef, pork, or chicken (look at recipe link below)

black beans

corn

chopped tomatoes
chopped peppers

shredded cheese

avocado
optional- chopped 1/2 red, 1/2 yellow, 1/2 orange peppers

I prepared, cooked and chopped everything in the morning. Then reheated the beans and beef b4 dinner and then dinner was ready in the evening!!! Delicious

#1. I have used this Crockpot Mexican Chicken for the meat, turned out delicious

#2. Or Beef Carnitas  

https://www.onelovelylife.com/slow-cooker-beef-carnitas/#tasty-recipes-22054-jump-target

RANCH DRESSING

TWO RECIPES

One Lovely Life
This recipe uses mayo

• 1 cup mayonnaise (see above or substitute your favorite recipe)
• 1/4 cup coconut milk
• 1 tsp apple cider vinegar
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1 Tbsp fresh dill or 1 tsp dried dill
• salt and pepper, to taste.

1. For every 1 cup of mayonnaise (the recipe above will yield the right amount), add 3 Tbsp coconut milk, cider vinegar, onion and garlic powders, and dill. Stir to mix well. Add additional coconut milk as needed to thin the mixture (it will naturally thicken somewhat in the refrigerator). Taste and add salt and pepper as desired.
2. Ranch dressing will keep 1 week covered in the refrigerator.

Moms Can Be Fit

This one uses avocado oil and an egg

Ingredients

• 1 cup avocado oil
• 1 egg
• 1/2 cup coconut milk, I use canned, full fat
• 2 Tbsp red wine vinegar (or apple cider vinegar)
• 1 Tbsp fresh squeezed lemon juice
• 1 tsp sea salt
• 1 tsp pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• Large handful fresh herbs (my favorite is TON of fresh dill)

Instructions

1. Add all of the ingredients to a glass jar (I like to use a wide-mouthed mason jar).
2. Using an immersion blender, blend from the bottom of the jar and go up!
3. Dressing will keep for 7 days in refrigerator.

Wedge Salad

Dressing
1/2c mayo
1/2c sour cream
1/2c milk
1/2t salt
1/2 t pepper
3 oz blue cheese


Salad
1/2 head of iceberg lettuce
1/2c halved cherry tomatotes
2 T chopped chives
3 strips of bacon

Whisk together dressing ingredients, can sit in fridge for 1 week.

Sliced the lettuce into a wedge shape.  Lay on plate, top with dressing, tomatoes, bacon and chives. Once you lay the dressing onto the lettuce wedge it is going to wilt, so only do the amount you know your going to eat. B/c it is sad the throw the leftovers away, it is so delicious.

Cilantro Lime Salad Dressing

From Christi Zulim

avocado
1 c loosley packed cilantro, stems removed (I put I bunch of cilantro)
1/2c plain yogurt and or mayo
2 cloves garlic
juice of 1 lime (about 1T) or vinegar
pinch of salt and pepper
1/4c olive oil
jalapeno or cayene


Put everything in the blender and puree. Can put in fridge for a week, could freeze thereafter.

Serve with -
freshly cooked tortilla
sliced lettuce
salsa
shredded chicken (Christi boiled her chicken b/c it shreds nicely)
shredded cheese
avocado chunks
black beans from the can no extra seasonings
sour cream/plain yogurt
A few leaves of cilantro
Crushed tortilla chips

Also serve with Costa Vida Chicken and Costa Vida Salad and Chicken Taquitos

5 minute magic green sauce

Pinch of Yum
 dressing, sauce, spread, dip, marinade for chicken, from salads to quesadillas to just straight up chips and crackers

INGREDIENTS

• 1 avocado
• 1 cup packed parsley and cilantro leaves (combined)
• 1 jalapeño, ribs and seeds removed
• 2 cloves garlic
• juice of one lime (or two - get lots of limey goodness in there!)
• ½ cup water
• ½ cup olive oil
   Coupons
• 1 teaspoon salt
• ½ cup pistachios (you can sub other nuts - see notes)
• INSTRUCTIONS

  1. Pulse all ingredients - except pistachios - in a food processor until incorporated.
  2. Add pistachios and pulse until mostly smooth (depends on what consistency you want).
  3. Serve as a dip, spread, or sauce -- or add additional water or oil to thin the sauce for use as a dressing or a marinade.
  NOTES

  From origianl post on pinch of yum- I did make this with other types of nuts like walnuts and almonds and it worked just fine, but the taste wasn't as good IMHO. If you can find shelled pistachios, it's worth the splurge!

HERB AND CITRUS OVEN ROASTED CHICKEN

Comfort Cooking

1/4 cup olive oil

4 cloves of garlic, minced

2 tablespoons sugar

2 whole lemons, one juiced and one sliced

2 whole oranges, one juiced and one sliced

1 tablespoon Italian seasoning

1/2 teaspoon paprika

1 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes

Kosher salt and freshly ground pepper, to taste

10-12 pieces (about 4 1/2 lbs.) bone-in chicken parts (thighs and legs are best), pat dry

1 medium onion (any kind), thinly sliced, I sauteed it b/4 adding to dish

1 teaspoon dried thyme

1 tablespoon dried rosemary

Preheat oven to 400 degrees F.

I mixed everything the night before and put in a 9x13pan.  In a small bowl whisk together olive oil, garlic, sugar, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, sliced onion, thyme, rosemary and salt and pepper.

Place chicken in a rimmed 13-in. x 9-in. baking dish. Place parts skin side up and spread them out evenly in the pan. Pour olive oil mixture all over chicken, turning pieces to coat all sides. (If you marinated the chicken in this mixture, still add it all in). Arrange slices of lemon, orange and onion around and under the chicken. 

Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear. Remove parts to a serving platter and garnish with additional chopped fresh herbs, if desired.

Enjoy!

Roasted Potatoes and a salad with Sesame Ginger Dressing

Cobb Salad

Pioneer Woman

Crisp greens
yummy chicken
hard boiled eggs
bacon
avocado
tomato
shredded cheese
sliced cucumbers
shredded carrots

Salad Dressing
1 cup Mayonnaise
1/4 cup Sour Cream and 1/4c of plain yogurt
1/2 cup Buttermilk or cream cheese
3 dashes Worcestershire Sauce
2 Tablespoons Chopped Chives
4 ounces, weight Blue Cheese Crumbles
1 dash Salt
1/2 teaspoon Black Pepper

Grill or broil Chicken sprinkle them with salt and pepper…

I put dressing ingredients in the blender to puree. Chop everything arrange in a vegetable tray and let everyone assemble their own salad