When I was sent this week’s challenge for Meatless Monday, I immediately went on the hunt for great meal ideas. I am pretty obsessed with this vegan taco salad with creamy cilantro lime dressing (oh yeah!) from Nutrition By Kara. Not only is Kara’s recipe meatless — it’s also gluten-free, dairy-free and has no added sugar. Kara’s a nutritionist, so she knows what she’s talking about when she says it’s full of clean, plant-based protein, fiber, healthy fats, antioxidants and vitamins A, C, and K.
Vegan Taco Salad Ingredients:
• 3/4 bag organic arugula
• ½ 15.25oz can organic corn (no sugar added)
• ½ 15oz can organic black beans
• ½ 3.8oz can sliced black olives
• 1 large handful sliced organic mixed tomatoes
• 1 cubed avocado
• 1 almond flour tortilla (you can find these at Whole Foods)
Creamy Cilantro Lime Dressing:
• 1 cup soaked cashews
• 3½ tbsp olive oil
• 1 lime
• 3 tbsp pure water
• ½ tbsp cilantro leaves
• 1/8 tsp sea salt
• pinch of black pepper
I love everything about the way Lori Zanini approaches health and wellness — especially in the kitchen. Her recipes are so fabulous your whole family will be impressed, and so beautiful you’ll feel like a professional chef.
As a registered dietitian, Lori really knows her stuff. She loves helping people discover that eating healthy food doesn’t mean you have to sacrifice taste! Seriously my kind of girl.
I’m excited to share this recipe with you guys, and please let me know if you try it.
This recipe originally appeared in Lori’s cookbook, Eat What You Love Diabetes Cookbook
Serves 4 (2 cups salad + 1 shrimp skewer each)
Prep Time: 15 minutes + 10 minutes to marinate
Cook Time: 10 minutes
FOR THE CROUTONS
• 4 slices high-fiber whole-grain bread
• 1 teaspoon extra-virgin olive oil
• 1 large garlic clove, peeled and halved
FOR THE SHRIMP
• 1 pound large shrimp, peeled and deveined
• 3 tablespoons freshly squeezed lemon juice
• 1 tablespoon extra-virgin olive oil
• 3 garlic cloves, minced
• ½ teaspoon freshly ground black pepper
FOR THE SALAD
• ¼ cup plain 2% Greek yogurt
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon anchovy paste
• ½ teaspoon Dijon mustard
• 2 garlic cloves, peeled
• 8 cups bite-size pieces romaine lettuce
• 1 large cucumber, halved lengthwise and thinly sliced crosswise
• ¼ cup grated Parmesan cheese
If you’ve ever seen Eva Amurri Martino’s Instagram feed, you know she’s effortlessly cool, with killer photos and a gorgeous little family. She covers everything on her website from beauty tips to decor, but my favorite thing she creates is her dishes. She’s been kind enough to share a recipe with us today, and I don’t know about you, but can’t wait to make this at home. Enjoy!
Los Angeles is known for its killer Japanese food, and is home to some of the best Japanese restaurants outside of Japan itself! The menus are famous for their sushi of course, but there’s a cooked dish on the menu of every Swanky Japanese Restaurant that people swoon for: Miso Black Cod.
This dish is one of my absolute favorite ͞special occasion͟ foods! Sweet, salty, buttery, and earthy — this dish feels like a little piece of luxury, and usually has the price tag to match! But did you know you can totally make this mouth-watering dish at home without breaking a sweat?! Follow along for a wow-worthy meal that is sure to impress.
I love making this Black Cod meal for special company, or even a romantic date night in! Pour a couple glasses of sake and drift away to Tokyo…
Miso Marinated Black Cod
• 2 large or 4 small Black Cod Fillets
• ¼ cup white Miso Paste -1 Tbs Rice Wine Vinegar
• 1 Tbs Water
• 1 Tsp each Salt and Ground Pepper
If you (think you) don’t like kale, this recipe is perfect for you! It’s the least kale-ish tasting dish but it’s still packed with the benefits of the leafy green. This recipe from Nourish is delicious, very filling, and unbelievably nutritious — seriously, you’re preventing disease… while eating pasta!
makes 1 serving
• 3/4 cup dry whole wheat or brown rice pasta
• 1 large handful of raw kale
• 2 pearl tomatoes
• 3 leaves of basil
• 1 clove of garlic
• 2 tbs olive oil
• 1 tsp parmesan cheese
• Salt and pepper (or maybe even Black Truffle Salt! So delish!!)
If there’s one thing I could eat every night, it would be Italian. Just thinking about twirling a fork around a bowl of savory pasta pomodoro makes me want to run to the pantry right this second.
I love this lean lasagna recipe from The Blonde Pantry because it tastes like a hearty homecooked comfort meal, but without all the carbs, gluten or guilt. Rather than layering with noodles, this recipe substitutes slices of zucchini, which serve up a healthy dose of fiber, magnesium, folate and potassium. Bellissimo!