Mango Chia Pudding

Ingredients

  • 1, 14 oz can of Coconut Milk (Light or Regular)
  • 2 cups chopped mango (divided)
  • 1/4 cup Chia Seeds

Directions

  1. Place the coconut milk and 1/2 cup mango in the base of a blender and puree until smooth.

  2. Place in a medium bowl or large mason jar and add in the chia seeds. Stir together, then place in the fridge for 20 minutes.

  3. Remove, then mix again and place back in the fridge for at least 3 hours or overnight in the fridge to gel.

  4. To serve, layer the remaining chopped mango with chia pudding.

Source

Mango Chia Pudding – Mango.org

Mango, Black Bean, & Caramelized Veggie Burrito

Ingredients

  • 1 fresh mango peeled and cut into small cubes (1 cup cubes)
  • 1/2 tsp chipotle chili powder
  • 2 tbsp lime juice (divided)
  • 1/8 + 3/4 tsp sea salt (divided)
  • 3 tbsp avocado or sunflower oil
  • 1 medium sweet potato with peel, about 8 oz (finely diced)
  • 1 cup cooked brown rice (chilled)
  • 2 medium bell peppers (various colors, diced)
  • 1/2 cup  frozen organic corn (thawed)
  • 1/2 tsp ground turmeric
  • 1/4 tsp ground black pepper
  • 15 oz can no-salt-added black beans (rinsed and drained)
  • 1/4 cup roughly chopped fresh cilantro
  • 6 burrito-size (10-inch) whole grain tortillas
  • 1 large Hass avocado peeled and cut into cubes
  • 3 oz soft cashew cheese, scallion or regular flavor, crumbled (optional)

Directions

Prep time – 22 minutes
Cook time – 15minutes
Makes 6 Burritos

  1. In a small bowl, stir together the mango, chipotle powder, 1 1/2 teaspoons of the lime juice, and 1/8 teaspoon of the salt. Set aside.

  2. In a large (12-inch or larger) deep cast iron or other stick-resistant skillet over medium-high, heat the oil. Add the sweet potato and sauté for 3 minutes. Add the rice, bell peppers, corn, turmeric, and black pepper and sauté until bell peppers are caramelized (browned), about 8 minutes. Add the black beans and cook while stirring until the beans are heated through, about 2 minutes.

  3. Remove skillet from the heat, stir in the cilantro and remaining 1 1/2 tablespoons lime juice and 3/4 teaspoon salt, and adjust seasoning.

  4. Top each tortilla with the crumbled cashew cheese (if using), veggie mixture, cubed avocado, and chipotle mango; roll up burrito-style, folding in the sides. Cut in half, if desired. Alternatively, serve as burrito bowls, with tortillas on the side. Top as desired, such as with salsa verde, pico de gallo, or guacamole, and serve.

Source

Mango, Black Bean, & Caramelized Veggie Burrito – Mango.org

Cucumber Tomato Salad

Ingredients

For the salad:

  • 3 cups peeled and sliced cucumbers (11/2 to 2 English cucumbers)
  • 3 Roma tomatoes, chopped (about 2-1/2 cups chopped)
  • 1/3 cup thinly sliced red onion
  • 1/4 cup julienned or chopped fresh basil, tightly packed

For the dressing:

  • 1/4 cup extra virgin olive oil
  • 3/4 cup apple cider vinegar
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon dried dill weed
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon kosher salt (or to taste)
  • 1/4 teaspoon freshly cracked black pepper (or to taste)

Directions

Prep time – 15 minutes
Ready in 15 minutes

Yield 5 servings

 

  1. Place salad ingredients in large bowl and toss to combine.
  2. Whisk dressing ingredients in small bowl or large measuring cup.  Drizzle over salad and gently stir to combine.

Nutrition Facts

Amount per serving (1 Serving) — Calories: 133, Fat: 11.5g, Carbohydrates: 6.5g, Sugar: 4.3g, Protein: 1.2g

Source

https://theblondcook.com/cucumber-tomato-salad/

Roasted Roma Tomatoes

Ingredients

  • 8 roma (plum) tomato
  • ¼ cup Extra Virgin Olive Oil NOI
  • 2 tablespoons Garlic, raw
  • 1 teaspoon Parsley, raw
  • 1 teaspoon Basil, fresh
  • 1 teaspoon Fresh Oregano
  • 1 pinch Salt, table
  • ½ cup Cheese, feta

Directions

Prep time – 15 minutes
Cook time – 15 minutes
Ready in 30 minutes

Yield 4 servings

 

  1. Preheat an oven to 375 degrees F.
  2. Mix together the tomatoes, olive oil, garlic, parsley, basil, oregano, and salt and pepper in a bowl, working the seasonings into the cavities of the tomatoes. Place the tomatoes, cut sides up, on a baking sheet, and sprinkle each tomato with about 1 tablespoon of feta cheese.
  3. Bake the tomatoes in the preheated oven until cooked but still firm, about 15 minutes.

Nutrition Facts

Amount per serving (1 Serving) — Calories: 204.6, Fat: 18.3g, Saturated Fat: 4.8g, Carbohydrates: 7.1g, Fiber: 1.6g, Sugar: 4.1g, Protein: 4g

Source

https://www.allrecipes.com/recipe/206583/roasted-roma-tomatoes/

Beef and Pineapple Red Curry

Ingredients

  • 1 tablespoon vegetable oil
  • 1 pound sirloin steak (trimmed and cut against the grain in thin strips)
  • 2 cups large diced pineapple
  • 1 cup unsweetened coconut milk
  • 1/2 cup torn fresh basil leaves
  • 1/4 cup red curry paste
  • 1/2 pound green beans (trimmed and cut in half crosswise)
  • 1 1/2 cups low-sodium chicken broth
  • Cooked jasmine rice, for serving

Directions

Prep time – 30 minutes
Ready in 30 minutes
Makes 4 Servings

In a large skillet or wok, heat oil on medium-high.

Stir in curry paste and cook about 30 seconds or until fragrant.

Stir in steak and cook for about 2 minutes or until browned.

Stir in green beans and pineapple and cook for about 1 minute or until pineapple starts to release juices.

Add broth and coconut milk and bring to a boil. Reduce heat and simmer about 8 minutes until green beans are crisp-tender.

Serve over rice and top with basil.

Source

Beef and Pineapple Red Curry Recipe – Martha Stewart

Grilled Pineapple Salsa

Ingredients

  • 5 (1-inch) slices fresh pineapple (about 4 1/2 pounds)
  • 1 red bell pepper
  • 1 yellow bell pepper
  • Cooking spray
  • 1/2 cup finely chopped red onion
  • 1/2 cup chopped fresh cilantro
  • 3 tablespoons fresh lime juice
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons minced crystallized ginger
  • 2 jalapeño peppers, seeded and minced
  • 1 drained canned chipotle chile in adobo sauce, minced

Directions

Preheat grill.

Place first 3 ingredients on a grill rack coated with cooking spray. Grill 3 minutes on each side.

Discard stems and seeds from bell peppers; dice pineapple and bell peppers. Combine pineapple, bell pepper, onion, and remaining ingredients. Toss gently.

Nutritional Information

Per Serving: 36 calories; 0.4 g fat; 0 g sat fat; 0.1 g mono fat; 0.1 g poly fat; 0.6 g protein; 8.7 g carbohydrate; 1.1 g fiber; 0 mg cholesterol; 0.7 mg iron; 11 mg sodium; 13 mg calcium.

Watermelon Pickles

Ingredients

  • 1 gallon water
  • 16 cups (1 – inch) cubes watermelon rind
  • 3 cinnamon sticks
  • 1 teaspoon whole all spice
  • 1 teaspoon whole cloves
  • 2 cups white vinegar (5% acidity)
  • 3 cups white sugar, or more to taste
  • 12 maraschino cherries, halved
  • 1 lemon, thinly sliced
  • 6 1 – pint canning jars with lids and rings

Directions

Prep time – 15 minutes

Cook time – 1 hour

Ready in 21 hours 15 minutes

  1. Stir canning salt into 1 gallon water in a large container until dissolved; add watermelon rind. Cover the container with plastic wrap or a lid and let sit 12 hours. Drain and rinse completely.
  2. Combine drained watermelon rind and 1 gallon water in a stock pot. Bring the water to a boil, reduce heat to medium-low, and simmer until the rind is tender, 45 minutes to 1 hour; drain and set aside.
  3. Put cinnamon sticks, allspice, and cloves in cheesecloth or spice bag. Combine vinegar, sugar, spice bag, maraschino cherries, and lemon slices in the stock pot; stir until sugar is dissolved. Add watermelon rind to the pot; bring to a boil, reduce heat to medium-low, and simmer until the rind is transparent, about 5-10 minutes. Remove the spice bag and set aside.
  4. Sterilize the jars and lids in boiling water for at least 5 minutes. Put one whole clove into each jar. Break cinnamon sticks into pieces and put 1 piece into each jar.
  5. Pack the watermelon rind with the vinegar mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  6. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  7. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Source

https://www.allrecipes.com/recipe/228065/watermelon-pickles/

 

Watermelon Fire and Ice Salsa

Ingredients

  • 3 cups chopped watermelon
  • 1/2 cup chopped green bell pepper
  • 2 tablespoons lime juice
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon chopped green onions
  • 1 tablespoon chopped jalapeno pepper
  • 1/2 teaspoon garlic salt
  • Add all ingredients to list

Directions

Prep time – 15 minutes
Ready in 15 minutes

In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, jalapeno and garlic salt. Mix well and serve.

Nutrition Facts

Per Serving: 5 calories; 0 g fat; 1.3 g carbohydrates; 0.1 g protein; 0 mg cholesterol; 29 mg sodium.

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