HeaVy on the Veg!

Still finding ways to use up my homemade cashew butter. This will be on lunch repeat for sure. I can’t eat a lettuce based salad every day. I need to mix things up. This is a great way to get your veggies in and not sacrifice flavor.

1 cup dry quinoa cooked according to package

2 cup chopped broccoli

1/2 cup shredded carrots

1/2 cup shredded purple cabbage

1 red pepper diced

3 scallions diced

Crushed cashews

For dressing- shake or mix

1/2 cup cashew butter

1/4 cup tamari

1 tablespoon of rice wine vinegar

A few dashes of sesame oil

Enough water to thin out the dressing

Let cooked quinoa cool add chopped vegetables and mix with dressing. Serve with crushed nuts.

Can be stored in refrigerator up to 4 days.

I’ve done a mason jar salad before and it’s all about the layers. I love making these the night before when I know I’m going to have a busy day. I keep in the refrigerator max two days.

Cook carnitas according to package and trim fat.

Mix salsa( jarred or fresh) with ranch, cilantro and juice of one lime

Wash and drain black beans

Dice avocado, jalapeño, and red pepper

Place 1/4 cup of dressing in the bottom of the jar. Add handful of red and green peppers. Then add two spoonfuls of beans. Next place desired amount of pork. Top with shredded lettuce and avocado.

You can also add cheese before the avocado and corn before the beans.

I will use the rest of the pork for nachos and the beans for burgers. Recipes to follow.

**To make cashew butter-purée one bag of sea salt cashews with a little avocado oil and maple syrup in a food processor. Add liquids while pulsing- just enough to make the butter creamy. Don’t add to much. **

• 2 medium ripe bananas, mashed
• 1/2 teaspoon of vanilla
• 1/4 cinnamon
• Pinch of salt
• 1 cup of uncooked GF quick oats
• 2 tbsp homemade cashew butters-see above
• 4 teaspoons reduced sugar jelly

Preheat oven to 350 and spray a nonstick baking sheet

Mash 2 ripe bananas in a medium bowl then stir in cashew butter, vanilla, cinnamon and salt. Once combined mix on oats.

Place a spoonful onto backing sheet and form into a cookie shape. Make a small indent with your thumb. Do this until you have 12 cookies.

Bake for 15 minutes. Remove and top with a small spoonful of jelly. Store in the frig and enjoy with tea.

I got a block of sheep milk ricotta salata and I’ve been finding many uses for it. I found a recipe similar to this using green beans, which I made but I changed it up and like mine better.

1 bunch of asparagus- blanched

4-5 radishes- sliced paper thin (best to use a mandolin)

Chopped parsley or you could sub dried but fresh is better

3 slices of prosciutto- chopped

Small amount of crumbled ricotta salata or feta

Dressing-

A teaspoon of Dijon mustard

1 tablespoon of sherry, white wine vinegar or the juice of half a lemon

S&P

Whisk in 1-4 cup of evoo- use as little as possible

Blanche asparagus- this means bring salted water to a boil drop asparagus cook 2 minutes then drain and put in ice cold water. Cut into 1 inch pieces on a diagonal.

Place in a bowl. Add radishes, parsley, and prosciutto. Toss with dressing. Put on a platter and top with crumbled cheese.

Serves 2

1 box of frozen cauliflower rice cooked according to package

Cilantro

12 shrimp

Half a large red pepper- diced

Half an English cucumber- diced

1/2 cup of frozen edamame cooked

1/2 cup of shredded purple cabbage

Tamari Sauce

A few dashes of sesame oil

Juice of half a lime

Seasoned rice wine vinegar

Honey

Grated ginger

Crushed red peppers

S&P

Whisk 1/2 cup of tamari sauce with a few dashes of sesame oil, lime juice and grated ginger pour over shrimp and let marinade for 30 minutes

Whisk 1/4 cup of rice wine vinegar, a tablespoon of honey and a teaspoon of crushed red pepper. Pour over diced cucumber and let marinade.

Cook cauliflower rice and edamame according to package. Add chopped cilantro and a few dashes of sesame oil and S&P to rice.

Put a little evvo in a pan and sauté shrimp for 2 minutes on each side. Let cool and chop.

Place rice on the bottom of a bowl. Place shrimp on side then top with diced peppers, cucumbers, edamame, cabbage and more cilantro.