My Go-To Healthy BBQ Side Dishes

I hope you are having a lovely long weekend. We opted to stay in town for the weekend and you know… get wild and do house projects.

We will probably head to the coast tomorrow and then on Monday we will be bbq’n with the fam, as I count down the seconds until The Bachelorette starts! Anyone else a super fan? I’ve never loved a show so much. It feels like an event! Ha!

Anyway, I’ve round up some of my favorite go-to healthy recipes that I like to make along side burgers or grilled chicken, etc. These are always a crowd pleaser and absolutely GREAT for you. Enjoy!

My go-to cookbooks for healthy sides:

True Roots
It’s All Good
Giada’s Feel Good Food
Everyday Super Food
Dishing Up Dirt

My go-to dishes:

1. Roasted Cauliflower + Chickpea Salad. Always a crowd pleaser and vegan friendly.

2. Giada’s Brushetta. This never disappoints! I love bringing a gluten free baguette as well for those g-free folks!

3. Lemon Garlic Swiss Chard Salad. Andrea has so many incredible (and simple) recipes. I always love her salads and so does everyone else!

4. Smoky Eggplant Tahini Dip. Oh wait, Andrea also makes incredible appetizers too. ; )

5. Cheese plate. I like to fill this with vegan cheese options, nuts, healthier crackers (like Simple Mills) + load it with veggies.

6. Quinoa Salad. I run to our local New Seasons market and grab whichever seasonal quinoa salad they have at the deli. Perfect option if you don’t have time to cook!

7. Spicy Stuffed Jalapenos. A little indulgent, and usually a bit hit!

8. Gwyenth’s Peas + Greens Rissoto. This is great as is, but also lovely with cauliflower rice as well!

Happy bbq’n! xx

The Nourishing Bowl

I have been making this bowl like crazy lately! It’s simple, delicious and nourishing.

Here is my tip: Prep the ingredients on a Sunday and make enough to last 3 days of lunches during the week.

The Nourishing Bowl

Ingredients:

Quinoa
Kale
Watermelon Radish
Chicken
Turmeric
Sea Salt
Pepper
Chicken Broth
Trader Joe’s Green Goddess Dressing
Optional toppings: Avocado, sprouts, and hempseeds

Directions:

Cook the quinoa as directed on the package.

Meanwhile pan grill chicken (or purchase a rotisserie chicken).

Then, saute kale in a little chicken broth, sea salt and turmeric.

Wash and slice the radish.

Once everything is cooked, prep bowl with ingredients and top with the green dressing.

*pre-make 1-2 other bowls in tupperware but don’t add the dressing until you eat them.

ENJOY! x

Northwest Bagel Plate

Ok, you asked for it! And I will gladly share this recipe because it’s way too simple and tasty not to share!

As some of you may know, I’ve been trying to decrease the amount of dairy in my diet, so I’ve been playing around with a lot of different nut cheeses. When I came across Kite Hill’s cream cheese, I realized that going dairy-free is practically a walk in the park. There are so many great options now that will satisfy that cheesy craving.

Anyway, a loaded bagel is my weakness. I’ve always loved them, but usually stay away from them because it’s hard to find gluten-free/dairy-free options. So, I took it upon myself to create my own. I was inspired to add smoked trout to as a replacement to smoked salmon and it was a good move. See the full “recipe” below : )

1 New Cascadia everything bagel (gluten-free)
Kite Hill chive cream cheese
thinly sliced cucumbers
smoked trout
rainbow sprouts

Assemble as you’d like!

That’s it! I also like a little squeeze of lemon on top.

Enjoy : )

Quick Tempeh & Swiss Chard Tacos

Happy Wednesday! You may or may not know this about me, but I am obsessed with Mexican food. Ceviche, pico de gallo, corn tortilla chips, guac, TACOS, MARGARITAS. You name it, I love it all (todo) and I cook it all the time.

Lately, I’ve been satisfying my Mexican food cravings by making a veggie version of a taco that consists of a just a few ingredients. For all of you vegan/vegetarians out there or just those of you that just appreciate eating more that way more often like myself, you will love these! They are super simple to whip up and taste great.

Tempeh & Swiss Chard Tacos
makes about 6 tacos

1 package of plain or flax tempeh
1 bundle of green or rainbow Swiss chard (roughly chopped and stem removed off bottom)
1 small lime (1/2 for cooking, 1/2 for garnish)
1 tbs coconut oil
1/2 tsp garlic powder
1/2 tsp chili lime seasoning (or just a few shakes of chili powder)
Sea salt to taste

Optional: Chopped cilantro and sliced avocado

Directions:

In a large pan turned to medium heat, melt the coconut oil

Add in tempeh and a few good pinches of sea salt

Cook for about 5 minutes
*If tempeh soaks up oil quickly, you can add a tablespoon of water

Then, add in the juice form half of the lime, garlic powder, chili seasoning and swiss chard

Add in another two pinches or so of sea salt and cook for another 3-5 minutes
*at this point you can also add a teaspoon of grape seed oil or more coconut oil if needed

While cooking, prep your corn tortillas to your liking
*I place mine in the microwave with a wet paper towel around them for about 45 seconds

Once your tempeh and Swiss chard mixture is cooked, place a small serving on each corn tortilla and the cilantro + avo if you’d like!

So quick, so easy, so healthy and so tasty…
Enjoy!

Tempeh & Cauliflower Rice Burrito Bowl

Happy Monday!

I hope you had a great weekend. Today I’m featuring one of my go-to lunches that I typically like to put together at lunchtime on Sunday, so I have leftovers for lunch on Monday. Not only do I really love the combination of flavors in this burrito bowl, but it is loaded with nutrients. It really makes me wish I could find more burrito bowls like this. And yep- this bad boy is gluten-free, dairy-free, vegan and paleo(ish). If you do eat meat or fish, feel free to replace the tempeh with ground chicken or shrimp. There is really no way to go wrong here…

Tempeh & Cauliflower Rice Burrito Bowl

1 package of plain tempeh
2 cups cauliflower rice (you can rice your own, or buy pre-packaged)
2 cups shredded cabbage
1 cup black beans, drained and rinsed
2 tsp, olive oil
1⁄2 cup red onion, diced
1/2 cup sugar plum tomatoes, chopped
¼ cup cilantro
Sea Salt
Garlic powder
Salsa of Choice OR Annie’s Cilantro Salad Dressing
*optional to add sliced avocado

Directions:

In a large pan, add 1 tbs of olive oil and bring the heat to medium. Add in tempeh with a few pinches of sea salt and a few shakes of garlic powder and begin to cook. Sauté for about 5 minutes or until tempeh begins to get light brown.

Add in cauliflower rice, black beans and another tablespoon of olive oil and cook for another 5 minutes or so.

Once cooked, portion out into bowls for serving, placing it side by side with the shredded cabbage.

Top each bowl with red onion, tomato and cilantro and drizzle with salsa of choice OR Annie’s Cilantro Salad Dressing.

Watermelon, Arugula & Feta Summer Salad

I love mixing watermelon in salads during the summer. I know it might sound a little strange, but once you try it, I can assure you that you will like it! This particular salad is inspired by one of my favorite chef’s, Ina Garten, and is one of my go-to side dishes for summer parties. In fact, when I’m trying to make a sure-bet dish, I always turn Ina; she really is the best.

Watermelon, Arugula and Feta Summer Salad

6 C. arugula
2 C. seedless watermelon (diced in cubes)
1 C. crumbled feta
1 C. chopped mint leaves

For the dressing:

1/4 C. fresh squeezed orange juice
1/4 C. fresh squeezed lemon juice
1/2 C. olive oil
1/4 C. minced shallots
1 tbs. honey
1 tsp. coarse sea salt
1/2 tsp. ground black pepper

Directions

In a medium size bowl, whisk together the orange juice, lemon juice, oil, shallots, honey, salt, and pepper.

Place the arugula, watermelon, feta, and mint in a large bowl. Add in dressing (enough to coat the salad lightly). Add in extra sea salt or pepper if needed.

Enjoy!

Quick and Easy Caprese Salad

With my husband gone the last few days, prepping a complicated meal was the last thing I was up for. Actually, I don’t think I’m ever really up for something too complicated to cook (HA)… I’m all about ease, and even more so now that I’m a momma!

I don’t make this regularly, but when I do, I LOVE IT. I love tasting the flavors and how simple, yet tasty they are – especially blended together. Plus, this is pretty healthy if you ask me. And if you are a sans-dairy person, this would be great with some cubed almond cheese.
Caprese Salad
serves one

6 organic mozzarella bocconcini (or almond cheese for a vegan option)
10 organic sugar plum tomatoes
1/2 organic hothouse cucumber diced
2 tbs organic chopped fresh basil
1/2 squeezed lemon
+
A drizzle of olive oil and some sea salt and pepper to taste.

Mix ingredients together and eat! Simple, right?

Enjoy 🙂