sauce

Summer Strawberry Vinaigrette

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You know what I think is the key to eating a ton of veggies every day? Delicious dressings and sauces. Seriously, I can eat ALL the veggies if I have a salad dressing or stir fry sauce that I really love. It's even better if I can make them from ingredients that I know are healthy. This recipe actually happened sort of by accident. The ginger man and I were having some friends over for dinner on Monday night and one of the main dishes was a giant chicken salad. I really wanted to go the extra mile and make the dressing as well. On a creative whim I put 5 simple ingredients into a blender and.....the base wasn't on tight enough so balsamic spilled all over the place! Always check your machinery before using ;) Anyway, after that minor mishap I tried again. What I ended up with was a sweet, tart, and spicy dressing that everyone loved. 

Summer Strawberry Vinaigrette

Prep Time5 minutes

Yieldabout1 cup dressing

Ingredients:

  • 1/3 cup extra virgin olive oil 
  • 1/4 cup balsamic vinegar
  • 6-7 strawberries
  • 1 raw garlic glove
  • pinch of black pepper

Instructions:

  • Blend all the ingredients in a blender or food processor until you have a smooth consistency. It should look like a thick, pink fruit smoothie.

Notes:

If you like a sweeter dressing, go ahead and throw a couple more strawberries in there. I haven't tried it yet, but I am curious how this would turn out with other fruits. I'm thinking peaches....?! Give it a try.

This Summer Strawberry Vinaigrette tastes awesome on a salad that includes greens, red onion, bell peppers, avocado, walnuts, and feta cheese. The combination is amazing! Another tasty option is to drizzle this dressing over some apple slices with cheese. 

I have been loving your feedback on Instagram and Facebook! Let me know how you are liking the recipes, AND if there is anything you'd like to see up on the blog.

Happy Thursday!

Creamy Roasted Red Pepper Sauce (Paleo, Vegan)

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Ever since I had my "ah-ha!" moment regarding dressings, (see Spinach Avocado Dressing) I've been playing around with all kinds of new concoctions. I've got a few that I really like so far, and this is one of my faves. This sweet and spicy sauce works great as a dip, on salads, or as a pasta sauce. YUM! Creamy Roasted Red Pepper Sauce

Makes about 1 1/2 Cups 

Prep time: about 20 minutes

You'll Need:

  • 1 Cup canned coconut milk
  • 1 red bell pepper (or enough to fill about 1 Cup)
  • 1 large clove garlic
  • 1 tsp crushed red pepper
  • 1 tsp oregeno
  • 2 tsp balsamic vinegar

Preheat the oven to BROIL. In the meantime, slice the red pepper into spears.  Place a sheet of tin foil on a cookie sheet and lay the peppers out on the foil, skins face up. 

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Bake the peppers on the top rack for about 5-10 minutes. You want the skins to be brown and bubbly but not burnt, so watch them closely!

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Pull them out of the oven and fold up the tin foil to make a little pouch for the peppers. Let them sit for another 5-10 minutes. This will allow them to steam and soften a bit more.

CYMERA_20131015_144926Now peel off the skins. They should slide off really easily, but be careful as they will be hot! Discard (or eat!) the skins, and toss a cup of the red peppers with the rest of the ingredients into a blender. Blend until smoooooooth.  Super easy, super yummy. 

Tastes delicious with salads....

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and GLORIOUS with spaghetti squash!!

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Spinach Avocado Dressing (Paleo, Vegan)

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I was talking recently to a student of mine who just completed her first Whole30.  We'll call her H. One thing that changed her the most about this challenge was realizing how many foods she could cook and prep herself, rather than buying them at the store. It had never occurred to her that all the things she bought pre-packaged from the grocery store she could actually make herself from scratch. Seems obvious enough, but I recently had a similar "AH-HA" moment myself. I eat a lot of salads. Like a lot. They're easy, quick, and a great way to get in a bunch of veggies. I love raw veggies, but I have limits. A good sauce or dressing is a must if I'm going to eat salad, so needless to say, my fridge has to be stocked with them. I guess I just always thought that salad dressings were born and raised on the grocery shelves, but after talking with H that day, I had a major light bulb moment. I CAN MAKE MY OWN DRESSINGS!!! I know, probably sooooooo obvious to you guys, but this is big for me. This is especially awesome because even the healthier of store-bought dressings still have sneaky additives and ingredients that we can do without. I've been playing around with some different ones, and here is my fave so far.

Spinach Avocado Dressing

Makes about 1 Cup

Prep Time: 10 minutes

You'll Need:

  • One large avocado
  • 1/4 Cup extra virgin olive oil
  • 1 cup spinach 
  • 1 Tbsp apple cider vinegar 
  • 1 clove garlic
  • 1 tsp lemon pepper (optional, but so yummy)

I hope you can handle this because it's really complicated....toss all these yummies into a blender or food processor and turn it on. Done.

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You're basically blending up veggies to pour onto more veggies. 

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