Tag: Recipe

Salt and Pepper Zucchini Chips

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Ingredients
  • About 4 Cups of  thinly sliced Zucchini
  • ¼ tsp salt
  • ¼ tsp pepper
  • ½ tsp olive oil
  • 1 tsp apple cider vinegar
Instructions
  1. Slice the zucchini thinly.
  2. Whisk salt, pepper, olive oil, and vinegar together in a bowl
  3. Add sliced zucchini
  4. Toss with the “dressing” to coat.
  5. Place the slices on your dehydrator trays
  6. Dehydrate at 135 degrees for 5-6 hours or until crispy

Note: You can also try doing this in an oven.

Spinach and Smoked Salmon Salad with Lemon-Dill Dressing

I love this healthy, light, crunch Salmon Salad. It is so easy to put together and makes such a great lunch. Enjoy!

Spinach and Smoked Salmon Salad with Lemon-Dill DressingIngredients

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped dill
  • Kosher Salt
  • Freshly Ground pepper
  • 8 cups of Baby Spinach
  • 175 grams of thinly sliced smoked Salmon, cut crosswise into 1/2 inch ribbons
  • 1 medium cucumber – peeled, halved lengthwise, seeded and thinly sliced
  • 4 radishes, alved and thinly sliced
  • 2 spring onions, thinly sliced

Method

Whisk the olive oil, lemon juice and dill together in a large bowl. Season with Salt and Pepper. Then add the spinach, smoked salmon, radishes and spring onions to the bowl and toss well. Transfer the salad to plates and serve.

 

Zucchini Pasta

I just made the quickest and yummiest lunch ever. I sliced thin slices of zucchini with my cheese cutter. I then heated up some olive oil and minced garlic in a frying pan. I cooked up the zucchini until slightly soft then I added small tomatoes and a few bits of mushrooms and cooked it all until perfectly ready. 🙂
I added a pinch of black pepper.
That’s it! Then I just put it on my plate and enjoyed this simple and beautiful meal for lunch. It tastes even better when the vegetables are home grown – the zucchini and tomatoes are. 🙂 Why don’t you try it too…

 

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 Zucchini contains:

  • a lot of dietary Fiber, which aids in digestion, prevents constipation, maintains low blood sugar and curbs overeating.
  • a lot of vitamin C & A and these vitamins not only serve the body as powerful antioxidants, but also as effective anti-inflammatory agents.
  • Copper – this mineral deter the development of many hyper-inflammatory disorders, including asthma, osteoarthritis, and rheumatoid arthritis.
  • Magnesium,  a mineral proven to reduce the risk of heart attack and stroke.
  • Folate which is a vitamin needed to break down the dangerous amino acid homocysteine, which – if levels in the body shoot up – can contribute to heart attack and stroke.
  • Potassium , which helps lower blood pressure.
  • Manganese – a trace mineral and essential nutrient, which helps the body metabolize protein and carbohydrates, participates in the production of sex hormones, and catalyzes the synthesis of fatty acids and cholesterol.

Sweet Potato Pomegranate Salad

Sweet-Potato-Pomegranate-Salad-4Ingredients

  • 4 large sweet potatoes, peeled and cut into 1-inch cubes
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 cup pomegranate
  • 1/2 cup pepitas
  • 1/2 cup feta cheese

For the pomegranate dressing:

  • 2 tablespoons pomegranate juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste

Method

1. Preheat the oven to 200 degrees C. Place the sweet potatoes on a large baking sheet. Drizzle with olive oil and toss until sweet potatoes are well coated. Season with salt and pepper, to taste. Roast for 20-30 minutes, stirring occasionally, or until sweet potatoes are tender. Remove from oven.

2. Place the sweet potatoes in a large bowl. Add pomegranate, pepitas, and feta cheese.

3. In a small bowl, whisk together pomegranate juice, red wine vinegar, honey, olive oil, salt, and pepper. Drizzle dressing over sweet potato salad. Gently toss. Serve immediately.

Teriyaki Salmon with Zucchini


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Ingredients

  • Low-sodium teriyaki sauce
  • 2 salmon fillets
  • Sesame seeds
  • 2 small zucchini, thinly sliced
  • 4 scallions, chopped
  • Canola oil

Method

Combine 5 tablespoons teriyaki sauce and fish in a zip-top plastic bag. Seal and marinate 20 minutes. Toast sesame seeds in a large nonstick skillet over medium heat, and set aside. Drain fish, discarding marinade. Add fish to skillet, and cook 5 minutes. Turn and cook for 5 more minutes over medium-low heat. Remove from skillet, and keep warm. Add the zucchini, scallions, and 2 teaspoons oil to skillet. Sauté 4 minutes, or until lightly browned. Stir in 2 tablespoons teriyaki sauce. Sprinkle with sesame seeds, and serve with salmon.