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Tomato Cucumber Salad w/Feta

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INGREDIENTS

  • 2 Tomatoes sliced and halved
  • 1 Cucumber thinly sliced
  • 1/2 C Reduced Fat Crumbled Feta
  • 6 Basil Leaves, chopped
  • 2 T. Olive Oil
  • 2 tsp. Honey
  • 1 T. White Wine Vinegar
  • Salt and Pepper to taste

 

INSTRUCTIONS

For the Dressing:

  • Mix olive oil, honey, white wine vinegar until mixed well. Set aside.

For the Salad

  • Mix together tomatoes, cucumbers, and basil
  • Add Dressing to the veggies, stir to coat all veggies well
  • Add Feta cheese and stir lightly

Balsamic Kale and Mushroom Sauté

MushroomKaleSaute

INGREDIENTS

  • 2 tbsp. coconut oil
  • 1/2 cup red onion onion, sliced
  • 2 cloves garlic, minced
  • 1 1/2 cups mushrooms, sliced
  • 4-5 cups of kale, chopped and stems removed
  • 2 tbsp. balsamic vinegar
  • 3-4 tbsp. of feta or goat cheese
  • Salt and pepper to taste

INSTRUCTIONS

  • Heat oil in large sauté pan on medium high heat.
  • Add onions and sauté for a 2-3 minute.
  • Add garlic, mushrooms, and sauté for another 1-2 minutes.
  • Add kale and reduce heat. Cover and let kale cook for 5-10 min.
  • Once Kale is cooked drizzle with balsamic vinegar. Turn the heat back up to reduce balsamic vinegar.
  • Once reduced top with cheese and enjoy!

Stacie’s Loaded Guacamole

Avocado Dip

INGREDIENTS

  • 3 Avocados, mashed
  • 1/4 Cup red onion, finely chopped
  • 2 to 3 garlic cloves, minced
  • 2 Roma Tomatoes, diced
  • 1 tsp. Cumin (more if desired for taste)
  • 1 tsp. Chili powder
  • 1/4 tsp. Cayenne
  • 2 Tbsp. fresh cilantro, chopped
  • Salt and Pepper to taste
  • Juice of 1 lime

INSTRUCTIONS

  • Place all ingredients in a bowl and stir/blend until mixed well and smooth consistency.
  • Serve with raw veggies, organic blue corn chips, in a wrap, or as a topping on a salad.