quick recipe

Citrus Slaw

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I have been having the best time creating salads! This was not always so. I have always been a fruit lover, but not a huge fan of salads. I love roasted and other cooked veggies, but salads never excited me before. As I work day by day to eat even healthier and drink more water, salads become exciting to me! I have fun getting out lots of ingredients and thinking about how to make a fun, delicious and colorful salad! 

This is what I did with this coleslaw. Truth be told, I didn't really use to like cabbage or coleslaw much until I discovered purple cabbage. As a visual person and very much an artist at heart, it had me at "purple." It really doesn't taste different but it pleases the eye and then in turn pleases the palate. I will keep bringing you all lots of artful salads. To me, there must be lots of color on the plate! Next adventure will be using kale and collard greens. Yum! 

Citrus Slaw: 

2 cups purple cabbage, finely chopped

2 cups green cabbage, finely chopped

1 large carrot, finely grated

1 large grapefruit, sectioned and each section cut in half. 

1 orange, sectioned, and each section cut in half.

+ all juice of the grapefruit and orange 

1/2 teaspoon salt

1/2 teaspoon white pepper

1/2 cup coconut milk

1/3 cup raisins

1 1/2 teaspoons paprika

1/2 teaspoon ground ginger

Mix all of the ingredients together. This salad tastes great even after 2-3 days in the refrigerator and it's yummy to have all of the citrus juice at the bottom. It's a great salad to make ahead to have with meals and take with you for lunch because it stays crispy! 

Enjoy your artful salad! Here's to your health! 

With care,

Trista

Trista's Nachos: 35 Minute Meal!

Trista's Nachos: 35 Minute Meal

This is a fun and quick dinner I remember my mom making on a regular basis at home. We would always have this dish in a 13x9 metal pan and there was always a side with hot sauce on it and a side without. My brother and I weren't into spicy food at the time, so looked forward to the "cheese-only" side. What a fun dish! We always had this with lots of corn chips to scoop up the nachos. We also ate some of it with a fork. We always looked forward to "nacho-night." This is also a great dish to take to a party or have as an appetizer or "game-day" meal. YUM!! 

I hope that you and your family will enjoy this dish soon. You can also make this dish dairy free with a dairy free cheese or vegetarian by sauteing some yummy mushrooms in place of the beef or turkey. 

Trista's Nachos: 

Serves 4-5.  You may double the recipe and serve 8-10. 

15+ minutes prep time + 20 minutes in the oven. You can prep this dish the night before and pop it in the oven when you come home from work. Serve with with salsa or fresh tomatoes on top, corn chips and a salad for a quick weeknight meal. 

Olive oil for saute pan and for greasing pie pan

1/2 of a large onion, chopped

1 pound organic ground beef (or ground turkey or ground chicken work well too) 

For vegetarians: You may slice 8-10 ounces of white button mushrooms and saute them with the onions in place of the meat. It's delicious! 

Taco seasoning: 1 tablespoon chili powder, 1 teaspoon dried oregano, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cumin and 1 teaspoon salt. Mix together.

One 16 oz. can vegetarian refried beans

One 7 oz. can mild green chilies

1 cup shredded mozzarella cheese (you may use a dairy free cheese on top as well) 

hot sauce (optional) 

1. Grease a large 9 inch ceramic pie pan with olive oil. Set aside. 

2. Heat the oven to 400 F. 

3. Heat a large saute pan with 1-2 tablespoons olive oil in it. Saute the onions for 2-3 minutes or until soft. 

4. Add the ground beef and cook until no longer pink. Sprinkle on the homemade taco seasoning and stir to coat the onions and the beef. Take off the heat. 

5. Spread the refried beans in the bottom of the greased pie pan. Then, spread the ground beef/onion mixture on top. Spread the green chilies on top of that. Lastly, sprinkle with cheese. 

6. Bake in the 400 F oven for 20 minutes or until bubbly and the cheese is melted. Enjoy! 

Enjoy!! 


With care,

Trista

 

10 Minute Meal: Mediterranean Fried Rice over Spinach

10 minute meals: Mediterranean Fried Rice

I love requests! A great friend of mine in my "Recipes for a Cheery Life" Facebook Group for meal planning and recipes asked for some 10 minute meal recipes. I loved that challenge so I decided to dedicate today's morning recipe session that I always do on Mondays to creating some of these for her. 

I was able to come up with 2 quick meals and 1 quick snack! What a fun challenge. I did this by taking out lots of items from the pantry and the fridge and thinking quickly of ways to combine them into healthy meals. 

I love the taste of hummus and lemon juice, so I combined those flavors into this vegan main dish that is great for lunch or dinner. It is a fast, 10 minute dish that you can whip up on a weeknight or one that you can make the night before to pack up and take with you to work. 

Enjoy the fresh flavors of this meal that you can make yourself in a matter of minutes! Hooray!

 

10 Minute Mediterranean Fried Rice: 

Makes: 2 large Servings

1 cup baby spinach leaves (place 1/2 cup on each plate) 

olive oil for sauteing

1/2 of a small shallot, diced finely

1 can chickpeas, drained and dried by rolling inside a clean kitchen towel

1 cup cooked brown rice (cold)

1/4 cup parsley, chopped

1 teaspoon lemon juice

salt

pepper

paprika

1. Drain and dry chickpeas by rolling them inside a clean kitchen towel. 

2. Heat olive oil in a skillet over medium high heat. 

3. Cook shallots for 2 to 3 minutes or until softened.

4. Add in chickpeas and rice and cook for 2-3 minutes. 

5. Add in the lemon juice, parsely and season to taste with salt, pepper and paprika. 

6. Take off of the heat and divide between 2 plates on top of the spinach. 

Enjoy! 

 

If you enjoy these recipes, check out some more: 

 

Nancy's Honey Chicken Wings

Honey Chicken Wings

This is a very special family recipe. Growing up in the small town of Redland, Oregon there were only a few small businesses in town and we knew some of the folks that ran those places. There was a small restaurant and next to it was a beauty salon and a horse veterinarian. Our friend Nancy owned and ran the salon. She was such a lovely, lively and fun person. She was very social, loved to talk to people and even more than fixing hair, she loved to cook, bake and entertain. She was always having lots of parties and get-togethers. 

I remember one year she had a cowboy theme party. She really went all out on the decor for the party and had all kinds of amazing dishes! I get hungry just thinking about all of the yummy food. These chicken wings were one of her specialties and she made them for parties like that one. She passed away several years ago, but her recipes live on and I love to serve these to family, friends and Josephine meal customers in her honor. 

Honey Chicken Wings: 

2 egg yolks

4 tablespoons lemon juice

4 tablespoons gluten free soy sauce or tamari

3 teaspoons salt

3/4 teaspoon paprika

3/4 cup honey

4 tablespoons butter or vegan margarine

1/2 teaspoon freshly ground pepper

30 chicken wings, tips off

1. Heat all of the ingredients (except wings) in a pan on low heat. Reserve 1/2 cup of the sauce mixture in a container and place it in the refrigerator. 

2. Dip wings in the sauce, then place them on a rimmed baking sheet. Cover and refrigerate wings overnight. 

3. When you are ready to cook the wings, heat the oven to 350F and bake uncovered for 1 hour, turn once. You can also use the extra sauce to baste the wings every 15-20 minutes of baking time. 

Serve hot and enjoy! :)