Cooking Light's Spinach Salad with Grilled Shrimp

DRESSING:

2 tablespoons rice vinegar

2 tablespoons fresh orange juice

1 1/2 tablespoons extravirgin olive oil

1 tablespoon honey

1 tablespoon low-sodium soy sauce

1/2 teaspoon grated peeled fresh ginger

1/2 teaspoon salt

1/8 teaspoon crushed red pepper

SHRIMP:

2 teaspoons extravirgin olive oil

1 teaspoon grated peeled fresh ginger

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon black pepper

2 garlic cloves, minced

2 pounds large shrimp, peeled and deveined

Cooking spray 

SALAD:

8 cups baby spinach (about 8 ounces)

2 cups thinly sliced shiitake mushroom caps (about 4 ounces)

3/4 cup thinly vertically sliced red onion

PREPARATION

To prepare dressing, combine first 8 ingredients in a large bowl; stir well with a whisk. Set aside.

To prepare shrimp, combine 2 teaspoons olive oil and next 6 ingredients (through shrimp) in a large bowl; toss well. Thread about 5 shrimp onto each of 6 (8-inch) skewers. Place skewers on a grill rack coated with cooking spray; grill 3 minutes or until done.

To prepare salad, add spinach, mushrooms, and onion to vinegar mixture; toss gently to coat. Serve with shrimp skewers.

Cooking Light

FEBRUARY 2005

Frozen Whipped Pinapple

Frozen Whipped Pineapple

4-6 servings

5-6 cups frozen pineapple chunks (let thaw a tiny bit before blending...maybe 4-5 minutes on the counter, we still want it frozen...just not SOLID.

1 cup cold unsweetened almond milk, or cold coconut milk
You can use a touch of sweetener if you choose(raw honey, stevia, pure maple....you really don't need a lot!). I do NOT use any, and each one of my children love it!

{Blend everything in blender until desired consistency. I used a low setting, stopping several times to stir, in order to process. I use a blentec blender. If your blender is not high powered, then try a food processor...or just be very patient with it. It will work! }

Optional:
Add a few fresh berries on top!

Now stop everything, & go make this for your people today!!!

The recipe link:  https://www.facebook.com/cleanfoodcrush/timeline

Watermelon Agua Fresca by Whole Foods Market

Ingredients: 

• 6 pounds seedless watermelon, cut into 2-inch pieces
• 1 tablespoon lime juice
• 1 tablespoon agave nectar or honey
• Ice cubes for serving

Method: 

In a blender, combine half of the watermelon and 1 cup cold water and blend

until smooth. Pour through a strainer into a pitcher; discard solids. Repeat

with remaining watermelon and 1 cup cold water. You should have about 8 

cups juice. Stir in lime juice and agave and refrigerate for at least 1 hour. 

Serve well-chilled over ice.

Nutritional Info: 

Per Serving:Serving size: about 1 cup, 90 calories (0 from fat), 0g total fat, 0g saturated fat,0mg cholesterol, 10mg sodium, 30g carbohydrate (2g dietary fiber, 28g sugar), 1g protein

http://www.wholefoodsmarket.com/recipe/watermelon-agua-fresca

Summer Berry Salad by Neighborfood

Summer Berry Salad with Roasted Walnuts, Goat Cheese, and Orange Vinaigrette

Ingredients

• 6 cups mixed baby greens and spinach
• 6 ounces blueberries
• 1 pint strawberries, sliced
• ½ cup chopped walnuts
• 4 oz. goat cheese, crumbled

For the vinaigrette:

• 4 Tablespoons white wine vinaigrette
• 2 Tablespoons olive oil
• 2 Tablespoons sugar
• Juice of one orange

Instructions

1. Preheat the oven to 350 degrees. Place walnuts on an aluminum pan. Bake in the preheated oven until fragrant, or about 10 minutes, tossing halfway through. Remove and allow to cool.
2. Toss greens, sliced strawberries, blueberries, walnuts, and goat cheese in a large bowl.
3. In a mason jar, combine all the vinaigrette ingredients and shake them up until well combined. Store in the fridge until ready to serve or pour directly over the salad. Give it a good shake before pouring.

Recipe by Neighborfood

http://neighborfoodblog.com/2013/06/summer-berry-salad-with-roasted-walnuts-goat-cheese-and-orange-vinaigrette.html

Greek Lettuce Wraps by Cuisine at Home

Greek Lettuce Wraps

For the marinade, whisk:

1/2 cup olive oil

3 T each fresh lemon juice and red wine vinegar

3 T shredded onion

3 T minced fresh garlic

2 tsp dried oregano

1 tsp each kosher salt and black pepper

1.5 lb flank steak, trimmed and lightly scored

For the dressing, puree:

1/4 c packed sliced fresh mint

1/4 c plain Greek yogurt

2 T crumbled feta cheese

      Bibb lettuce leaves, seeded and sliced English cucumber,         halved grape tomatoes, and crumbled feta cheese

For the marinade, whisk together oil, lemon juice, vinegar, onion, garlic, oregano, 1 tsp. salt and pepper.  Pour 3/4 cup marinade into a resealable plastic bag and add steak; marinate for 2 hours. Reserve remaining 1/2 cup marinade for the dressing.  Remove bag from refrigerator 30 minutes prior to grilling, then remove steak from marinade and season with salt.  

For the dressing, puree remaining 1/2 cup marinade, mint, yogurt, and 2 T feta in a food processor; chill.  

Preheat grill to high.  Brush grill grate with oil.  

Grill steak to medium-rare, 4-6 minutes per side; transfer to a cutting board, tent with foil, and let rest 5 minutes.  Thinly slice steak against the grain into bite sized pieces. 

Assemble lettuce wraps by topping two overlapping lettuce leaves with steak, cucumber, tomatoes, feta, and a drizzle of dressing.

Per serving:  340 cal; 24g total fat (7g sat); 84mg chol; 419mg sodium; 4g carb; 1g fiber; 27g protein 

Robyn's Low-fat Rhubarb Muffins

Rhubarb Muffins (Low Fat) from Food.com                                                                          

Rhubarb Muffins (Low Fat)

Ingredients

• batter
• 1/2 cup milk, 1%
• 1 teaspoon lemon juice
• 1/2 cup unsweetened applesauce
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 egg whites
• 1 orange, Juices and zest
• 1 teaspoon vanilla
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 2 teaspoons cinnamon
• 2 cups rhubarb, chopped
• crumb topping
• 1/4 cup granulated sugar
• 1 teaspoon cinnamon

Directions

1. Pre heat oven to 350.
2. Sift together the baking powder, salt, both flours and cinnamon and set aside.
3. In a bowl, mix milk and lemon juice (to make the equivalent of butter milk).
4. Add apple sauce, sugars egg whites orange juice and zest and vanilla, mixing well with a wooden spoon, until sugars are dissolved.
5. Add dry mixture, mixing well but do not over mix.
6. Add Rhubarb, mixing until combined.
7. Place batter in a paper lined muffin tin.
8. Sprinkle cinnamon sugar topping over the muffins if you chose to use the topping.
9. Bake for 20 – 30 minutes depending on your oven (it takes almost 30 minutes in my oven).The tops should be a warm brown and slightly "crispy" on top. Because of all the moisture inside the muffin, you may have to bake slightly longer than normal.

10. Let muffins cool completely.
11. Enjoy!

Nutrition Facts

Serving Size: 1 (101 g)
Servings Per Recipe: 12

Amount Per Serving

% Daily Value

Calories 181.2

 

Calories from Fat 7

21%

Amount Per Serving

% Daily Value

Total Fat 0.8g

1%

Saturated Fat 0.3g

1%

Cholesterol 1.4mg

0%

Sugars 23.7 g

Sodium 175.7mg

7%

Total Carbohydrate 41.2g

13%

Dietary Fiber 2.4g

9%

Sugars 23.7 g

94%

Protein 3.6g

7%

© 2015 Scripps Networks, LLC. All Rights Reserved. http://www.food.com/377007

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Jo's Summer Salad

1 mango cubed

1 avocado cubed

1 chopped scallion 

1-2 chillies/jalapeños, seeded,chopped

Juice of 1-2 limes

Cooked chicken cubed (as much as you like or none)

Arugula 

1 large handful cilantro, chopped

Olive oil to your taste

******

Toss together mango, scallion, chillies, avocado 

Squeeze lime juice over these and toss again 

Add chicken, arugula, cilantro 

Toss and add olive oil to taste

Salt/pepper as needed.

(Add cherry tomatoes for color if you want!?!  - Adjust amount of ingredients as you like)