Veggie

Zingy Coleslaw

Posted on Sep 2, 2020 in Side Dish, Vegan, Vegetarian, Veggie

“Zingy Coleslaw”

Let’s try an alternative to the usual creamy coleslaw and have a delectably fresh and zingy alternative!

Ingredients: (serves: 4-6)

3 cups shredded, organic green, purple or combo cabbage
1/2 cup chopped fresh, organic cilantro
1/2 cup sliced fresh, organic green onions
2-3 Tbsp. Xylitol
3 Tbsp. organic, cider vinegar
2 Tbsp. organic, olive oil
1/2 tsp. Himalayan salt

Directions:

In medium bowl combine: cabbage, cilantro & onions
In small mixing bottle combine: Xylitol, vinegar, oil, & salt (shake vigorously)

Toss the dressing with the cabbage mixture; refrigerate an hour until serving time
Thoroughly toss the chilled slaw before serving

YOUR HEALTH PLATE COACH – Rita

Avocado Chocolate Mousse

Posted on Aug 12, 2020 in Lunch/Dinner, Vegan, Vegetarian, Veggie

“Avocado Chocolate Mousse”

A simple, satisfying, sweet treat to make a day ahead for any celebration!

Ingredients: (serves: 6)

• 1 13.5 oz can organic coconut milk with cream
• 1 large, organic avocado
• 2/3 cup organic, dark chocolate chips
• 2 Tbsp. organic chia seeds
• 2-4 Tbsp. organic, pure maple syrup
• 1/4 tsp. organic, pure vanilla extract
• 12 organic, fresh mint leaves
• 12 organic, fresh raspberries

Directions:

Remove pit and skin from avocado and combine all ingredients in a high powered blender

Blend on HIGH until smooth, or on ice-cream setting, if possible

Pour into a shallow container and refrigerate overnight; to eat immediately, pour single servings into six glasses and freeze for 30 minutes.

Garnish with mint leaves and fresh raspberries

YOUR HEALTH PLATE COACH – Rita

Kale-Jalapeno Salad

Posted on Aug 5, 2020 in Lunch/Dinner, Side Dish, Vegan, Vegetarian, Veggie

“Kale-Jalapeno Salad”

A tangy delight to enjoy while sitting on the patio on a warm day when you just want a very light bite to satisfy a hunger pang.

Ingredients: (serves: 4)

1 Tbsp. organic olive oil
6 cups chopped, destemmed-deveined organic kale
½ cup packed, organic fresh cilantro leaves
2 Tbsp. fresh organic lime juice
2 Tbsp. chopped, seeded, organic jalapeno chile (one medium-sized)
1 ½ Tbsp. organic honey
¼ tsp. Himalayan salt
½ tsp. organic, ground black pepper
¼ cup organic olive oil
1 organic, medium-sized apple, thinly sliced
1 cup, organic dried cranberries

Massage 1 Tbsp. oil into the kale in a large bowl until kale softens (1 minute); then add the cilantro leaves

In mini processor combine: lime juice, chile, honey, salt, pepper & ¼ cup oil; blend 30 seconds

Pour prepared dressing over the kale-cilantro combo; stir until all well-coated

Dish into four small, bowls and top with apples and cranberries

YOUR HEALTH PLATE COACH – Rita

veggi, vegetable, vegetarian, vegan, healthy, side dish

Veggie Medley

Posted on Jul 29, 2020 in Lunch/Dinner, Side Dish, Vegetarian, Veggie

“Veggie Medley”

Ingredients: (2-4 servings)

• 3 medium, organic, yellow squash, cut into chunks
• 3 medium, organic zucchinis, cut into chunks
• 12 organic grape tomatoes, cut in half
• 12 organic asparagus spears, cut into ½” pieces
• 1-3 sprigs organic, fresh dill weed
• ¼ tsp organic garlic powder
• ¼ tsp. organic onion powder
• ¼ tsp. Old Bay
• ¼ tsp. organic Herbes de Provence
• Avocado oil
•
Preheat oven to 350 degrees

One large cookie sheet covered with parchment paper Place vegetable into a large bowl and add oil, toss until evenly coated Add seasonings and thoroughly toss until completely coated

Spread vegetable combo onto prepared cooked sheet and place into oven for approximately 10 to 15 minutes, depending on desired vegetable crispness

YOUR HEALTHY PLATE COACH – Rita