This is a fun and colorful fruit presentation that is perfect for a late-summer brunch! I have a lot of sisters. Six of them, in fact. Seven, if you count my sister-in-law, Sydney, which I do; eight, if you count my mom, which I […]
I recently discovered an amazing thing: you can actually grind dried beans – just regular beans you’d get in a bag at the grocery store – into flour, and use it to make things like these delicious crepes! Apparently, this is not a new […]
In today’s recipe, crunchy raw veggies, folded with a creamy dressing, are wrapped in crisp, cool lettuce leaves–perfect for a light lunch or dinner!
I’ve had this as a meal several times already and really enjoy it. I got the idea from a picture I saw on Pinterest, (where all good ideas are born) and adapted it, since I have a hard time just following a recipe, instead, feeling the need to just see what it would taste like if I added _____, or substituted _____. Tsk tsk. :)
spiralized cucumber salad
- 1 english cucumber, spiralized, julienned, or VERY thinly sliced into strips
- 1/8 cup red onion, minced
- 1/4 cup fresh tomato, diced
- 4-6 romaine lettuce leaves
- toppings: sliced sweet/bell peppers, sun-dried tomatoes (the smoked ones are AMAZING if you can find them!) shredded carrots, sliced red cabbage, etc. Use as little or as many toppings as you want (or have room in your boats for!)
Mix together the cucumber, onion, and tomato and set aside. I put approximate amounts of onion and tomato, but the truth is, I don’t measure. I just put on as much as I like, usually one sorta thick slice of onion (finely chopped) and maybe a half a tomato.
Because I am vegetarian, I don’t add any meat to this recipe, but I’m sure it would be perfectly lovely layered with some grilled chicken strips and a sprinkle of shredded cheese to make a more filling dinner. Shredded chicken or some tuna would also be great additions, mixed in when you add the dressing.
Now for the dressing:
creamy tomato dressing
- 1 cup tomato
- ½ an avocado, peeled and seeded
- 1 stalk of celery
- 1 T. onion
- 1 T. of your favorite vinegar (I use garlic-flavored rice vinegar; it’s nice and light)
- ½ teaspoon Italian seasoning (or to taste)
- ¼ teaspoon black pepper
- 1/8 of salt, optional
Blend in a tiny blender. Pour all of the dressing over the cucumber noodle mixture and stir well. Here are a few other avocado dressing recipes that I’ve posted!
Place the salad into a few romaine leaves. I usually overfill mine and end up making a ridiculous mess, so maybe you can learn from my mistakes and not end up with this all over your face, lap, and the floor. Ha ha! :)
Once you have your cucumber salad-filled boats arranged on your plates, top with sliced peppers and sun-dried tomatoes, as well as any other toppings you choose, and sprinkle with more Italian seasoning and black pepper. If you find these need extra salt, feel free to add it.
I hope you enjoy these as much as I do! Next time I make these, I’ll take a picture of me wearing it because I’ll inevitably overfill my lettuce boats again, and inevitably end up with it all over me, standing over the sink with a giant smile on my face!
I love to hear from you all! Comment below to say hello!
When you blend frozen bananas you get a cold and creamy concoction called nicecream — ‘nana ice cream! It’s my most favorite dessert. There are so many different ways to change the flavor that you never get bored! You can have a different guilt-free […]
I don’t know about you, but I have trouble finding a salad dressing that I like that is low in fat and calories, and dare I dream, even remotely healthy! I came up with this healthy homemade dressing made with fresh ingredients and I […]
A couple of weeks ago, on a warm but not too warm evening, overlooking a quiet lake, under a peachy-gold sunset, I had the best meal I’ve had in a long time.
Some lovely friends invited us to come to their lake house to go kayaking with them, and I was pleasantly exhausted from the trip and ravenously hungry.
At first bite of this dish, I was instantly in love. The warm rice, topped with the chilled bean salad, mixed with the sweet/spicy flavors of the sauces was just heavenly.
It is my new favorite meal and I know you’re gonna love it, too!
I could honestly eat this several times a week, and I actually have, usually for lunch! My friend Jeannie generously gave me her recipe, and I immediately went out and bought enough of the ingredients for 3 batches, just to keep on hand in case of emergency cravings!
absolutely amazing three-bean salad
- 2 cans of beans (I used a 3-bean mix, but any will work) rinsed and drained
- 1 can corn, drained (or 1 cup fresh or frozen corn, thawed)
- 1 can tomatoes and green chilies (Rotel)
- ¼ cup chopped onion
- 1 T. lime juice
- 1/8 cup – 1/4 cup chopped cilantro, to taste
Mix everything together in a bowl. Serve over rice (if you like) and top with Sriracha mayo and Ponzu sauce.
Ponzu is a citrus-based soy sauce and can be found with the Sriracha mayo in the Asian food section of the grocery store. I am not telling you that Sriracha mayo is healthy because it isn’t! So use sparingly. These two sauces really make this dish special, though, so I hope you’ll try them!
I like to serve this bean salad in several different ways.
I like to use it as part of a meal-in-a-bowl (aka. Buddha bowl/lunch bowl, pictured above) and it’s great! To that bowl, I added some cucumbers, tomatoes, and red onions. I also love it with chopped green bell peppers.
I have used it as a dip for tortilla chips, and omg. :)
It is also wonderful spooned over greens, and if you use those two sauces I mentioned above, you don’t even need salad dressing!
This recipe is even better the day after you make it, so it would be perfect for taking with you for lunch.
Have a great week! Till next time! :)
Just imagine it…sitting down for breakfast or for dessert in front of a giant bowl of cold, creamy, chocolaty goodness and it’s all good for you, guilt-free, healthy, and vegan. And it’s CHOCOLATE, people! The two main ingredients in this […]
I looked high and low. I looked under the shelves of mangoes and behind rows of bananas, but they were nowhere to be found. Just a few days ago, there were piles and piles of them all over the store. The abundance of pineapple […]
Hello friends! I’m so glad you’re visiting with me today!
In my pursuit of better health, one of the hardest things for me to give up has been crackers and chips. I know they aren’t healthy, but they’re so CRISPY and SALTY and DELICIOUS.
They are the perfect thing to munch on while reading a good book, while watching reruns of NCIS, while playing solitaire or escape games on my tablet…actually, I’m pretty sure there is never an occasion that doesn’t call for a crunchy snack. :)
Imagine my delight when I discovered that I could make my own chips and crackers OUT OF VEGETABLES!!!! That I could eat as many as I wanted with no guilt, no hiding the evidence, and that I could actually feel good about eating them! HAPPY DAY!!
And so began a love affair with my dehydrator and a frenzy of trying different vegetables and experimenting with how thick or thin I made them. I’ve liked everything I’ve tried so far, and I have lots of new ideas to try!
Homemade raw vegan vegetable crackers/chips
- 2 c. corn (fresh or frozen/thawed)
- 2 c. onions
- ¼ c. ground flaxseed
- 3 T. lemon or lime juice
- 1 T. nutritional yeast, optional but delicious
- salt/pepper to taste
Place everything in a food processor or blender, and blend until well mixed.
Line your dehydrator tray(s) with parchment paper or a non-stick mat.
Spread corn mixture onto the lined trays. If you spread it pretty thin, they will be more like chips, and a little thicker spread will give you a crispy cracker, which holds up better with dip and looks like the picture above.
Dehydrate at 115*-125* for 4-5 hours, then flip the whole sheet over onto the tray. Keep dehydrating until crispy (overnight works every time for me).
Break into pieces, and store in an airtight container or plastic bag.
Feel free to substitute other vegetables in these crackers! Pictured above is the time I used broccoli instead of corn. Try adding a little jalapeno for some heat, or your favorite spices to give them a new flavor.
PS, here’s how to make my pico de gallo (pictured above)
- one large, or two small tomatoes, diced
- one jalapeno, seeded and minced
- 1/4 c. each green pepper and red onion, diced
- cilantro, to taste
- 1 T. lime juice
Mix, mix, mix! :)
Comment below if you have any questions, to tell me if you try this recipe and like it, or just say hello! I’d love to hear from you!
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