Tag Archives: lemon

Spiralized Zucchini with Lemon Yogurt Pesto

It has been awhile since I spiralized zucchini for a savory salad/”pasta” dish. This one is light and filling, simply refreshing and delicious! Keep the zucchini noodles raw, and the lemon based dressing will soften them just so. Serve cold!
You need:

1-2 zucchini spiralized into noodles

Steamed fava beans, 1/4 cup

1 small steamed Potato

Sunflower seeds, 1 tbs

Red bell pepper, 1/2, sliced

1/2 cup mixed Greens

5 large olives, sliced

About 4 large button mushrooms, sliced
Arrange all ingredients in a large bowl or container.
For the dressing, whisk together:
1 tbs pesto (premade or This recipe )

1 lemon juice

2 tbs plain nf yogurt of choice 
Pour over salad and enjoy!

   
    
    
    
    
    
    
 

Simply Fresh Spring Salad!

This is light and tangy but filling and satisfying. Citrus and crisp zucchini noodles make this such a delicious lunch! So fresh and so clean!

1 large (or 2 small) zucchini spiralized
1 sliver red onion chopped
1tbs fresh cilantro
1/8 avocado sliced
1cup carrots sliced thin
1/2 cup shelled edamame
4-6 stalks asparagus cut in half
1/2 lemon juiced
1/4 cup pomelo pulp

Steam edamame and asparagus, let cool, set aside.
Spiralize your zucchini and place in your bowl. Put chopped carrots, onion, and cilantro next, followed by avocado slices, then drizzle all in lemon juice. Once veggies cool, pace asparagus and edamame on top, followed by your handful of pomelo pulp. That’s it! Enjoy!!

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Creamy Coconut Lemon Spring Sauté

Little early for spring, never to early for fresh creamy veggies!! This dish has it all, protein power form
peas, sweet plantains, creamy coconut, tangy lemon, and crisp asparagus! I will be making this again soon!

You need:
1 plantain
1 red onion
3 cloves garlic
1/3 jalapeno
8oz peas
6 oz asparagus chopped
fresh basil
coconut oil
1 cup coconut milk canned
salt/pepper to taste
1/2-1 lemon, slivered almond, and cilantro garnish

Steam peas and asparagus till crisp, set aside.

Sauté onion garlic basil in coconut oil, then minced jalapeños and plantains sliced in a bias. Add veggies and coconut milk to the pan, simmering for a few minutes. Remove from heat, serve over brown rice or grain of choice, and garnish with lemon juice, cilantro, and slivered almonds!

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