Winter Citrus and Kale Salad

Winter Citrus and Fennel Salad w Green Apple VinaigretteĀ 

Winter Citrus and Fennel Salad w Green Apple Vinaigrette

This salad is so delightful it will make you crave it all winter long! Not only is it a pretty salad that tastes fantastic, but it is jam packed with vitamin C, antioxidants, and fiber! We used out homemade Green Apple Vinaigrette but any tangy dressing would work here as well.
Prep Time 10 minutes
Course Dinner, Lunch
Servings 4
Calories 205 kcal

Equipment

  • 1 Salad Bowl
  • 1 Set of Salad Tongs
  • 1 Cutting Board
  • 1 Knife
  • 1 Measuring Cup Set
  • 1 Measuring spoon

Ingredients
  

  • 2 Cups Romaine
  • 1 Cup Kale
  • 1 Red Bell Pepper
  • 1 Sliced Fennel bulb
  • 1/2 Grapefruit
  • 1 Orange
  • 1/2 Cup Pomegranate Seeds
  • 1/2 Cup Celery
  • 1/2 Cup Pumpkin Seeds
  • 1/2 Cup Almonds
  • 9 Tbsp Green Apple Vinaigrette

Instructions
 

  • If your romaine and kale greens are not already pre-washed make sure you wash them and spin them dry
  • Add them to a large mixing bowl
  • If your celery is not pre washed also wash it and dry it
  • Wash the grapefruit and set aside
  • Wash the orange and set aside
  • Wash the red pepper and set aside
  • Wash the fennel and set aside
  • Chop the celery
  • Chop the pepper
  • Slice the fennel
  • Add the fennel to the bowl of greens
  • Add the pepper
  • Add the celery
  • Peel the grapefruit
  • Peel the orange
  • Cut the grapefruit into small bite-sized pieces
  • Cut the orange the same way
  • Add the grapefruit to the salad
  • Add the orange to the salad
  • Add the pumpkin seeds
  • Add the almonds
  • Add the pomegranate seeds
  • Add in the Green Apple Vinaigrette Dressing or dressing of your choice
  • Toss

Video

Notes

Green Apple vinaigrette not factored into caloriesĀ 

Nutrition

Calories: 205kcalCarbohydrates: 17gProtein: 8gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.01gSodium: 24mgPotassium: 529mgFiber: 6gSugar: 9gVitamin A: 5108IUVitamin C: 75mgCalcium: 120mgIron: 2mg
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White chili

White Chili w/ Chicken

White Chili w/ Ground Chicken

Ground chicken and cannellini beans are the vessels for this flavorful bowl of goodness. This white chili is not spicy, rather it is packed with flavors of mild chili peppers. This chili is surprisingly light as most of the creaminess comes from the beans. At under $1.00 per serving it is an affordable and flavorful meal.
Prep Time 5 minutes
Cook Time 30 minutes
Course Dinner, Lunch, Main Course
Cuisine American
Servings 6
Calories 404 kcal

Equipment

  • frying pan

Ingredients
  

  • 1 Tbsp Olive Oil
  • 1 Lb Ground Chicken
  • 15 Oz Cannellini Beans
  • 4 Oz Cream Cheese
  • 1/2 Cup Onion
  • 2 Cloves Garlic
  • 32 Oz Chicken Stock
  • 1 Tsp Ground Cumin
  • 1/2 Tsp Paprika
  • 1 Tbsp Chili Powder
  • 7 Oz Diced Green Chilies
  • 1 Tbsp Lime Juice
  • 1/2 Avocado
  • 6 Tsp Greek Yogurt
  • 6 Tbsp Cheddar Cheese
  • 1 Tbsp Cilantro

Instructions
 

  • Pour the olive oil in the frying pan
    1 Tbsp Olive Oil
  • Over medium heat add the onions
    1/2 Cup Onion
  • Once the onions are glistening, add the garlic
    2 Cloves Garlic
  • Add the ground chicken and cook until it shows no pink
    1 Lb Ground Chicken
  • Add in the rest of the spices and the green chilies
    1 Tsp Ground Cumin, 1/2 Tsp Paprika, 1 Tbsp Chili Powder, 7 Oz Diced Green Chilies
  • Add the chicken stock and bring to a simmer
    32 Oz Chicken Stock
  • Once simmering, add in the cream cheese and stir until the cream cheese in filling incorporated and you do not have lumps
    4 Oz Cream Cheese
  • Add the beans and lime juice
    15 Oz Cannellini Beans, 1 Tbsp Lime Juice
  • Cook for 20 minutes
  • Serve with a slice of avocado, a sprinkle of cheddar cheese, a drizzle of greek yogurt and, a pinch of cilantro
    6 Tsp Greek Yogurt, 6 Tbsp Cheddar Cheese, 1 Tbsp Cilantro, 1/2 Avocado
  • Salt and Pepper to Taste

Video

Notes

Some of these ingredients are completely optional - The avocado, cilantro, greek yogurt, and cheddar cheese can be eliminated to reduce fat, calories or simply for preference.

Nutrition

Serving: 6gCalories: 404kcalCarbohydrates: 22gProtein: 27gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 106mgSodium: 576mgPotassium: 786mgFiber: 5gSugar: 5gVitamin A: 519IUVitamin C: 11mgCalcium: 205mgIron: 3mg
Keyword budget, easy, family, protein
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Western Egg Sandwich w Spinach

Western Egg Sandwich w Spinach

This is one of our favorite egg sandwiches. Using a slightly drippy or jammy egg makes it taste all the better. But if you're watching fat content then well-cooked egg whites are also acceptable. If you are vegan or vegetarian using plant based eggs can be a great way to create a filling sandwich for breakfast.
Prep Time 4 minutes
Cook Time 6 minutes
Total Time 10 minutes
Course Breakfast
Cuisine American
Servings 1
Calories 388 kcal

Ingredients
  

  • 1 Egg
  • 1/2 Cup Spinach Leaves
  • 1/4 Cup Green pepper
  • 1/4 Cup Onion
  • 1 Tsp Olive Oil
  • 1/2 Tsp Butter
  • 1 Slice American Cheese
  • 1 Sandwich Bun

Instructions
 

  • Add the olive oil to a frying pan.
  • Add the peppers and onions, cook for 3 -4 minutes.
  • Cook until all vegetables are translucent.
  • Remove the vegetables to a bowl and set aside
  • Toast your bun in either a toaster oven or oven at 400 F (Optional)
  • Watch the bun carefully and remove when lightly browned
  • Add the egg to the pan
  • Flip the egg once it is stable, cook just a bit less than your desired done-ness
  • Test for the desired doneness by pressing on the yolk to feel it. If it is very soft to the touch, you still have a very runny egg, this is not recommended.Ā  If your egg has a little firmness but still soft like a marshmallow you have a medium egg. That is how I did mine. If the egg has no softness and is firm, you have a hard egg.
  • Add the cheese slice in the pan to the top of your cooked egg
  • As the cheese is melting add the spinach to the pan but do not over cook it. You just want to wilt it.
  • Place the spinach on top of the egg Carefully remove the cheesy, spinachy egg from the pan and add it to your toasted bun.
  • Add the onions and peppers on top and the top of the bun

Video

Notes

We used a Brioche roll however you could use wheat bread, an english muffin or a hamburger bun to further reduce your cost.Ā 
V or Ve substitute vegan butter, cheese, and plant-based egg

Nutrition

Serving: 1gCalories: 388kcalCarbohydrates: 37gProtein: 16gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 190mgSodium: 754mgPotassium: 358mgFiber: 3gSugar: 4gVitamin A: 2044IUVitamin C: 37mgCalcium: 327mgIron: 3mg
Keyword bread, breakfast, brunch, easy, egg
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Uncommon Ramen

Uncommon Ramen

This is not your plain old ramen noodle lunch. Although the recipe is quite simple when you use the packet of noodles from your favorite grocery store. If you eat meat, use the beef pho base and add chicken. If you prefer this to be more plant-based simply use the vegetable pho base Either way, the earthy taste of the mushrooms will add that umami flavor to what is normally a plain soup.The cilantro add brightness and if you like spice just add a little Sriracha sauce!
Prep Time 5 minutes
Total Time 10 minutes
Course Lunch
Cuisine Asian
Servings 2
Calories 231 kcal

Equipment

  • 1 Small to Medium Sauce Pan

Ingredients
  

  • 1 Packet Ramen Noodles
  • 2.5 Cups Pho Broth
  • 2 Ounces Chicken cooked
  • 1/3 Cup Mushrooms
  • 1/4 Cup Red Onion
  • 2 Tbsp Green Onion
  • 1/3 Cup Cilantro

Instructions
 

  • Wash the cilantro
  • Wash the mushrooms
  • Chop the cilantro
  • Slice the onion
  • Slice the mushrooms
  • Add Pho broth and seasoning packet to a medium sized pot cook on med- high heat until it comes to a simmer
  • Add the ramen noodles and then the onion (If you like raw onion you can add 2/3rd and reserve some for after the soup is cooked)
  • Cook for 2 minutes stir the noodles to break them apart.
  • Add the pre-cooked chicken
  • Add the mushrooms
  • When the noodles are par-cooked add 1/2 the cilantro, reserving the rest for garnish
  • Turn off the heat and let it stand in the pan for 1 minute.
  • Pour everything into a bowl then add the green onion and cilantro
  • Squeeze lime over the noodles
  • Add Ā½ tsp of sriracha (optional) if you want a little kick. We highly recommend the sriracha.
  • Mix and enjoy

Video

Notes

You can use 1 Tbsp of Pho paste and 2.5 cups of water instead of the Pho brothĀ 
Ā This recipe has lots of sodium between the Pho Broth and the Seasoning Packet.Ā  If you want to cut some of the sodium we suggest that you omit the seasoning packet from the noodles and just using the broth. Or simply add a half packet.Ā 
Depending on which Pho base you select the nutritional values may change. Always check the label of the product you are using in the recipe and factor thatĀ  information accordingly.Ā 
Vegans/Vegetarian - Substitute tofu for chicken or used a plant based chicken product, Vegetable Pho in lieu of beef pho.Ā 

Nutrition

Serving: 2gCalories: 231kcalCarbohydrates: 31gProtein: 8gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 10mgSodium: 1354mgPotassium: 212mgFiber: 2gSugar: 2gVitamin A: 264IUVitamin C: 4mgCalcium: 25mgIron: 2mg
Keyword budget, easy, family, Lunch, Soup, Spicy
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Turmeric Tahini Salad Dressing

Turmeric Tahini Salad DressingĀ 

Turmeric Tahini Salad Dressing

This dressing is a good anti-inflammatory made with a bright colorful turmeric. When you add that the tahini, olive oil and lemon you have a flavor match made in heaven. We like this dressing with our Healthy Harvest Salad but this would also be great on a greek salad or in a pita pocket.
Prep Time 5 minutes
Total Time 5 minutes
Course Dressing
Cuisine Mediterranean
Servings 6
Calories 151 kcal

Equipment

  • 1 Mini Food Processor

Ingredients
  

  • 1/2 Cup Tahini
  • 1 Tsp Turmeric
  • 1 Garlic
  • 1 Tbsp Olive Oil
  • 1 Tbsp Maple Syrup
  • 1/4 Cup Water
  • Salt and Pepper to Taste
  • 2 Tbsp Lemon Juice

Instructions
 

  • Blend all the ingredients together in a mini food processor or smoothie blender
  • Add 1/8 of a cup of the water and decide if more is needed add 1/8 at a time up to a 1/2 cup depending on the thickness of your tahini.

Video

Notes

You may need to add a bit more water to reach the desired consistency- depending on the tahini you are using.Ā 

Nutrition

Calories: 151kcalCarbohydrates: 7gProtein: 4gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gSodium: 8mgPotassium: 115mgFiber: 1gSugar: 2gVitamin A: 14IUVitamin C: 3mgCalcium: 34mgIron: 1mg
Keyword Condiment, Sauce
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Tuna Salad w Cheddar on Keto Wrap

Tuna Salad w Cheddar on a Keto WrapĀ 

Tuna Salad w Cheddar on a Keto Wrap

What makes Tuna salad even better you guessed it, cheddar cheese. We make this wrap using Crepini egg and cauliflower wraps and they are tasty as well as filling.
Prep Time 6 minutes
Total Time 5 minutes
Course Lunch
Cuisine American
Servings 2
Calories 353 kcal

Ingredients
  

  • 6 oz Tuna Canned
  • 3 Tbs Mayonnaise
  • 2 Ounces Shredded Cheddar Cheese
  • 2 Olives
  • 1.5 Tbs Celery
  • 1/4 Tsp Onion Salt
  • 1/8 Tsp Dill dried
  • 1/4 Tsp Black Pepper
  • 1/4 Tsp Lemon Juice
  • 2 Crepini Cauliflower Egg Wrap

Instructions
 

  • Wearing a cut glove shred the cheddar cheese while it is still cold
  • Break up the tuna in a mixing bow with a fork
  • Add the lemon juice
  • Wash and dry your celery if not previously prepped
  • Mince the celery - if you leave it too big it will tear the wrap
  • Mince the green olives
  • Add the celery
  • Add the olives
  • Add the mayonnaise
  • Add the dill
  • Add the onion salt
  • Mix together
  • taste and add black pepper and salt if needed (olives should provide enough salt)
  • Take stems off the lettuce and any hard stems as they will tear the wrap
  • Place the Crepini wrap on a plate and put the dry lettuce on the first third of the circle
  • Fold the sides like a burrito
  • Wrap the sandwich into a cigar shape
  • Cut in half and enjoy

Video

Notes

In our video we used approximately 3/4 of the tuna mixture for the wrap. The nutritional values in the recipe are based on 1/2 the mixture in the wrap and include a second wrap.Ā 
If making ahead omit the lemon juiceĀ 

Nutrition

Calories: 353kcalCarbohydrates: 1gProtein: 24gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 10gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 69mgSodium: 925mgPotassium: 206mgFiber: 1gSugar: 1gVitamin A: 391IUVitamin C: 1mgCalcium: 226mgIron: 2mg
Keyword Keto, low carb, Lunch
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Egg-Salad-on-Spinach-Wrap

Traditional Egg Salad on Spinach Wrap

Traditional Egg Salad on Spinach Wrap

We combined Grandma's traditional egg salad mix with a healthy brightly colored spinach wrap and it is delish. If you already have your hardboiled eggs made in advance this is a simple lunch to throw together.
Prep Time 5 minutes
Total Time 5 minutes
Course Lunch
Cuisine American
Servings 1
Calories 444 kcal

Ingredients
  

  • 2 Eggs
  • 1 Tbsp Mayonnaise
  • 1/4 Tsp Yellow Mustard
  • 1/4 Tsp Ground Turmeric
  • 1/4 Tsp Onion Powder
  • 1/2 Tsp Ground Mustard
  • 1/2 Cup Romaine
  • 1 Spinach Wrap
  • Salt and Pepper to Taste

Instructions
 

  • Wash and dry 2 leaves of romaine lettuce
  • Chop the hardboiled eggs using a fork and knife
  • Add the mayonnaise
  • Add the yellow mustard
  • Add the turmeric
  • Add the onion powder
  • Add the ground mustard
  • Place some plastic wrap or wax paper on the counter with the spinach wrap in the middle
  • Put the lettuce leaves 1/3 of the way to 1/2 of the way in on the bread and fill with the egg mixture
  • Roll the wrap like a burrito and slice in half

Video

Notes

Nutritional value based on whole sandwich
Tip: If you use the large spinach wrap you can save half for the next day!
Serve half sandwich with an apple and or celery to add crunch and to fill you up!Ā 

Nutrition

Calories: 444kcalCarbohydrates: 39gProtein: 18gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 333mgSodium: 671mgPotassium: 209mgFiber: 4gSugar: 3gVitamin A: 2632IUVitamin C: 1mgCalcium: 214mgIron: 6mg
Keyword easy, egg, Lunch
Tried this recipe?Let us know how it was!
Caprese-Fritata-

Tomato Caprese Frittata

Tomato Caprese Frittata

So light and simple, yet so flavorful!
Prep Time 5 minutes
Cook Time 30 minutes
Course Breakfast
Cuisine American
Servings 6
Calories 324 kcal

Equipment

  • 1 9X13 or 10X14 baking pan
  • 1 Whisk
  • 1 Medium Mixing Bowl
  • 1 Cutting Board
  • 1 Chef's Knife

Ingredients
  

  • 6 Eggs Medium
  • 1/4 Cup Milk
  • 1.5 Cups Cherry Tomatoes
  • 8 Ounces Mozzarella Cheese Fresh
  • 2 Tbsp Parmasean Cheese
  • 1 Cup Fresh Basil
  • Cooking Spray
  • 1 Pinch Salt and pepper

Instructions
 

  • Preheat the oven to 350 degrees F.
  • Spray cooking spray in the pan to coat all the inside
  • Wash and dry the basil
  • Chop the basil
  • Cut the mozzarella into chunks if not using pre-shredded
  • Add the eggs to the mixing bowl
  • Add the milk to the eggs
  • Add salt and pepper
  • Whisk together
  • Pour the eggs into the prepared pan
  • Add the cherry tomatoes to the pan
  • Add the mozzarella cheese
  • Add half the basil and reserve half for plating
  • Add the parmesan cheese
  • Cook for 30 minutes or until the egg has set

Video

Notes

The video in this recipe is an older one I made for Love of Food. It really needs to be remade and will be soon- the content however is still relevant and this recipe rocks!

Nutrition

Calories: 324kcalCarbohydrates: 4gProtein: 25gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 279mgSodium: 572mgPotassium: 247mgFiber: 0.3gSugar: 2gVitamin A: 1237IUVitamin C: 9mgCalcium: 438mgIron: 2mg
Keyword breakfast, brunch, easy, egg, family, Healthy, Summer
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Tofu Tikka Masala

Tofu Tikka Masala

Tofu Tikka Masala - Vegan

Tikka Masala is everyones favorite we thought why not just make it with tofu? This Indian inspired dish is tasty, and filling. Turn up the spice or tone it down depending on you palate.
Prep Time 10 minutes
Cook Time 20 minutes
Marinate 15 minutes
Total Time 45 minutes
Course Dinner
Cuisine Indian
Servings 3
Calories 251 kcal

Equipment

  • 2 Frying Pans
  • 1 Food Processor

Ingredients
  

  • 16 oz Tofu
  • 1 Tbsp Coconut Yogurt
  • 1/2 Tsp Ginger Powder
  • 1/2 Tsp Garlic Powder
  • 1 Tsp Garam Masala
  • 1/4 Tsp Salt
  • 3 Tsp Olive Oil
  • 28 Ounces Tomatoes
  • 1 Onion
  • 1 Tbsp Ginger Root
  • 1 Tsp Cumin Seeds
  • 4 Cloves Garlic
  • 1/2 Tsp Ground Turmeric
  • 3/4 Tsp Chili Powder
  • 2 Tsp Garam Masala
  • 1 Cup Spinach Leaves
  • Salt to taste

Instructions
 

  • For the marinade combine: The vegan yogurt, with 1/2 tsp of ginger, the 1/2 tsp of garlic. 1/4 tsp of chili powder, and 1 tsp of garam masala. Set aside.
  • Cube the tofu into small bite-sized pieces
  • Next make the Tikka Masala sauce
  • Rough chop the onion
  • Peel the ginger root
  • Mince the ginger
  • Peel and mince the garlic
  • Heat a saute' pan to medium high heat
  • Add 1 tsp of olive oil reserving the other tsp, you may also need an additional splash of olive oil depending on the size of your pan and your onion
  • Add the onions and ginger until they turn translucent
  • Add the garlic
  • Move everything off to the edges of the pan and add the cumin seeds and cook until you smell them
  • Add the tsp of garam masala, the 1/2 tsp of chili powder, and the 1/2 tsp of turmeric
  • Add the tomatoes
  • Cook for 10 minutes and then set aside to cook slightly to a warm temp
  • Heat another saute' pan, add 2 tsp of olive oil
  • Add the tofu cubes and sprinkle with a dusting of chili powder (This helps them to brown) You may also roast them in the oven or toaster oven if you prefer
  • Once the tofu is browned, remove it as you do not want to over cook it.
  • Run the warm sauce mixture that through the food processor or use an immersion blender.
  • Once the sauce is to your preferred consistency, add it to the saute' pan
  • Taste, add salt and additional levels of spice that you prefer for heat or flavor here
  • Add the cup of fresh spinach and let it wilt in the sauce
  • Add the toasted tofu to the sauce and cook it together.

Video

Notes

With this dish you can make the gravy while the tofu is marinating in the refrigerator to save timeĀ 

Nutrition

Calories: 251kcalCarbohydrates: 22gProtein: 17gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gSodium: 235mgPotassium: 803mgFiber: 6gSugar: 9gVitamin A: 3300IUVitamin C: 43mgCalcium: 251mgIron: 4mg
Keyword Dinner, Fall Meal, family, Healthy, Low Calorie, Meal Prep, protein, Vegetarian
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Untitled-design-4-2

Sunshine Bowls w Spicy Mango Vinaigrette

Sunshine Bowl w/ Spicy Mango Vinaigrette

This is called a Sunshine bowl because of all its monochromatic color. The flavors all pair so nicely together to form a perfect lunch or dinner bowl. This recipe assumes that you have already meal prepped the sweet potatoes and the chicken for other recipes. It is quick to put together since you are basically just assembling the bowl.
Prep Time 10 minutes
Total Time 10 minutes
Course Lunch
Cuisine American
Servings 1
Calories 226 kcal

Equipment

  • 1 Cutting Board
  • 1 Chef's Knife
  • 1 Carrot Peeler
  • 1 Zoodle Tool

Ingredients
  

  • 1/4 Cup Tangerine
  • 1/4 Cup Sweet Potato
  • 1/8 Cup Orange Peppers
  • 1/8 Cup Carrot
  • 1/8 Cup Pineapple
  • 1/4 Cup Chicken Breast
  • 2 Tbsp Spicy Mango Vinaigrette

Instructions
 

  • Add pre-cooked chicken breast to a salad bowl
  • Add pre-cooked sweet potato cubes to the same bowl
  • Wash, peel, and separate the mandarine, tangerine, or orange
  • Wash the carrot
  • Peel the carrot
  • Slice the carrots into match sticks or use a Zoodle tool
  • Wash and slice the peppers
  • Was and cut the pineapple or use canned no- sugar added
  • Add all the vegetables and fruit into the salad bowl with the chicken and sweet potatoes
  • Shake the Mango Vinaigrette dressing
  • Slowly pour over the entire salad

Video

Notes

We used a mandarin instead of a tangerine
You can also add orange or yellow tomatoes if desired.Ā 
We used canned unsweet pineapple because it was what we had on hand however fresh would have added more textureĀ 
Do not skip the oh so delicious Spicy Mango Vinaigrette Dressing.Ā 

Nutrition

Calories: 226kcalCarbohydrates: 19gProtein: 9gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gCholesterol: 24mgSodium: 75mgPotassium: 445mgFiber: 3gSugar: 10gVitamin A: 8328IUVitamin C: 49mgCalcium: 39mgIron: 1mg
Keyword easy, Filling, Healthy, Lunch
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Strawberry Coulis

Strawberry Coulis

Strawberry Coulis Recipe (aka A Strawberry Syrup Topping)

What can you do with the tart tasting strawberries or the ones that are starting to turn? Make a Strawberry Coulis, Syrup, Topping for Pancakes or a flavoring for greek yogurt. This is so easy and delicious only 2 ingredients.
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Course Condiment
Cuisine American
Servings 4
Calories 73 kcal

Equipment

  • 1 Sauce Pan
  • 1 Masher
  • 1 Large Mouth Funnel
  • 1 Mason Jar

Ingredients
  

  • 1 Pint Strawberries
  • 3 Tbsp Sugar

Instructions
 

  • Wash the berries
  • Remove the stems using a spoon
  • Add berries to the sauce pan
  • Add the sugar to the sauce pan
  • Cook on high heat until it starts to bubble a little on the sides
  • Lower heat to med low and cook for 10 minutes
  • Mash with the masher or a fork and knife to help break up the berries
  • Remove from heat and cool
  • The sauce will thicken as it cooks
  • Once cooled pour into a mason jar and refrigerate until ready to use

Video

Notes

Add more of less sugar for your desired sweetness,Ā 
You can exchange the sugar in the recipe for your favorite sweetener to lower the calories in this recipe.Ā 

Nutrition

Calories: 73kcalCarbohydrates: 18gProtein: 1gFat: 0.4gSaturated Fat: 0.02gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 1mgPotassium: 181mgFiber: 2gSugar: 15gVitamin A: 14IUVitamin C: 70mgCalcium: 19mgIron: 0.5mg
Keyword easy, Healthy, Sweet
Tried this recipe?Let us know how it was!
Spicy Mango Vinaigrette

Spicy Mango Vinaigrette

Spicy Mango Vinaigrette

This salad dressing is tangy and divine especially when added to the Orange Sunshine Bowl
Prep Time 10 minutes
Total Time 10 minutes
Course Dressing
Cuisine American
Servings 6
Calories 107 kcal

Ingredients
  

  • 3/4 Cup Rice Vinegar
  • 1/4 Cup Olive Oil
  • 1 Cup Mango
  • 1 Garlic
  • 1 Tsp Onion
  • 1 Lime Juice and Zest
  • 1/2 Jalepeno
  • 1/4 Cup Cilantro
  • Salt and Pepper to Taste

Instructions
 

  • Wash the cilantro
  • Wash the jalapeno
  • Wash the lime
  • Puree the mango
  • Mince the garlic
  • Chop the onion
  • Chop the cilantro
  • Mince the jalapeno
  • Add the jalapeno, garlic, and cilantro to a mixing bowl
  • Squeeze the lime
  • Add the mango puree
  • Add the olive oil
  • Add the Mirin
  • Add salt and pepper
  • Whisk together

Video

Notes

We keep frozen mango pureeĀ  therefore we can skip a step when making this dressing. (if you only have fresh or frozen chunks you will need to puree it in the food processorĀ 
You can keep this dressing for 3-4 days. If you do not plan to use it all reduce the servings in the recipe.Ā 

Nutrition

Calories: 107kcalCarbohydrates: 6gProtein: 0.4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 2mgPotassium: 67mgFiber: 1gSugar: 4gVitamin A: 361IUVitamin C: 15mgCalcium: 10mgIron: 0.2mg
Keyword Condiment, dressing, salad
Tried this recipe?Let us know how it was!