Friday, May 27, 2016

Zucchini Noodles

This is a fresh, light, and healthy salad with tomatoes, feta, and a lemon-oregano dressing. Goes well with any chicken main dish.

2 zucchini's, washed
1 cup cherry tomatoes, halved
1/2 cup crumbled feta cheese
1/4 cup kalamata olives

for the dressing:
juice of half a lemon
1 clove of garlic, smashed
1 tbsp olive oil
1/2 tsp oregano
salt and pepper

To make the dressing, heat the olive oil in a small sauce pan with the smashed clove of garlic on low heat for a few minutes, stirring often to not burn. Remove the garlic and discard. Whisk the lemon juice, olive oil, oregano, salt, and pepper. Taste and adjust as needed. Set aside.

With a vegetable spiral, cut the zucchini into noodles. In a large bowl toss the noodles, tomatoes, olives, feta, and dressing until combined and evenly coated. Serve cold.

Source: daliasdelights original

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Saturday, April 16, 2016

Quinoa, Sweet Potato, and Black Bean Chili

This is a super easy and delicious weeknight meal. Add everything to a crockpot and just a few hours later dinner is ready. 
3 cups diced sweet potato (about 1 large)
1 cup diced red onion (about 1 medium)
1 cup diced bell peppers (about 1 large)
3 garlic cloves, minced
1 (15 oz) can organic black beans
1 (28 oz) can of fire roasted tomatoes
3 cups vegetable broth
2 tablespoons tomato paste
½ cup uncooked quinoa
1 - 1½ tablespoons chili powder
2 teaspoons cumin
2 teaspoons paprika
1 teaspoon coriander
½ teaspoon cayenne (more or less to taste)
Salt & pepper to taste

Add all ingredients into a crock pot. Turn on high and cook for 4 hours, turn down to low and continue to cook until ready to serve. If too thick, stir in ½ cup of broth.

Serve with diced avocado and tortilla chips. It's the best way to eat it. 

Source: SimplyQuinoa

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Thursday, March 3, 2016

Fish Tacos with Cabbage Slaw and Jalapeño-Lime Aioli

I loved everything about these tacos! Grilled fish topped with a creamy sauce and covered with a crunchy cabbage slaw was perfection in every bite, and luckily there was enough for leftovers!

Mahi Mahi filets, or any kind of flakey white fish such as grouper, sea bass or halibut
olive oil, for drizzling
salt and pepper

Jalapeño- Lime Aioli
1 clove garlic
2 large egg yolks
1 lime (juice and zest)
3/4 cup vegetable oil
1/4 cup olive oil
salt, to taste
1 tbsp jalapeño, minced

Radish Slaw
1/2 bunch radishes, thinly sliced
2 cups red cabbage, thinly sliced
1 jalapeño, thinly sliced
1 cup cilantro
1/4 cup jalapeño-lime aioli
1 lime, juiced
salt and black pepper, to taste

corn tortillas
avocado, sliced

For the fishDrizzle with olive oil. Season with salt and pepper. Grill.

My brother-n-law grilling. Thanks Dula!

For the Jalapeño-Lime Aioli: In a food processor, puree the garlic, egg yolks, lime juice and zest, and a pinch of salt. With the processor running, slowly drizzle in the oils until the mixture emulsifies. Stir in the jalapeño. Adjust seasoning to taste. 

My sister making the Aioli. So cute :)

For the Radish Slaw: In a large bowl, add the radishes , red cabbage, jalapeño, cilantro, some of the aioli, and juice of 1 lime. Mix. Season with salt and pepper. Cover and place in the refrigerator for an hour before serving. 

To serve: Warm the tortillas. Place the fish on the tortilla. Top with a drizzle of aioli. Top with some radish slaw and avocado slices. 

Source: The Chew
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Saturday, February 20, 2016

Turmeric Cinnamon Tea

This delicious tea is warm and soothing. Do you know all the benefits of consuming Turmeric? It is known for it's anti-oxidant and anti- inflammatory properties. It helps fights colds and flu symptoms, aids in digestion, relieves arthritis pain, promotes radiant skin, and so much more.

1 1/2 cups coconut vanilla milk (or any milk you want)
1/2 cup whole milk
1 tbsp honey
1 tsp turmeric
1 tsp cinnamon
pinch of cayenne pepper
1/2 tsp fresh ginger, peeled and grated
1 tsp coconut oil (optional)

Combine all ingredients in a medium saucepan. Simmer on low heat for 15 minutes. Strain well. Drink warm. 

Source:daliasdelights original

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