Jicama is a root veggie that is highly underrated. It's juicy and crunchy, and high in fiber, vitamin C, potassium, folate, and vitamin B6. Don't be intimated by it's coarse peel- it's easy to peel with a sharp paring knife. Try out this recipe as a healthy side dish to your next Mexican meal! Jicama Chopped Salad Serves 6 1 large jicama, peeled and cubed into 1/4" cubes 10 oz shaved or chopped Brussels sprouts 1/2 cup chopped red onion 1/2 red bell pepper, chopped 1 cup fresh (or frozen and defrosted) corn (I used Trader Joe's roasted variety for a little added sweetness) 1 jalapeno, finely chopped 1/4 cup roasted pepitas (pumpkin seeds), if desired DRESSING 1/2 large avocado 3 limes, zest and juice 1/2 tsp sea salt 1 bunch cilantro, stems and leaves (stems have a ton of flavor) 2 Tbsp red wine vinegar Combine all salad ingredients in a large bowl and set aside. Add all dressing ingredients to a food processor or blender and mix well to combine. Mix dressing into the salad, cover and refrigerate for one hour prior to serving. Nutrition info per ~1 cup: 71 calories, 4.3 g fat, 2.1 g protein, 11.5 g carbohydrates, 5.1 g fiber
Spring is here and now onto Cinco de Mayo preparations! And that's fine by me. Mexican food is easy to make healthy. You can load up on the veggies, and flavor with loads of spices instead of saturated fats (sour cream, cheese, etc). Quinoa is such a great grain. High in fiber and protein it will keep you fuller longer. This recipe is full of flavor. I encourage you to substitute it for rice in your next Mexican meal. Cilantro Lime Quinoa Serves 8 1 1/2 cup quinoa, rinsed in a fine mesh strainer 3 cups low sodium vegetable or chicken broth 1 large bunch of cilantro (majority of stems included) 1/4 red onion, coarsely chopped 3 limes, juice and zest 1 tsp avocado oil (substitute olive oil if needed) 1/2 tsp sea salt In a medium saucepan combine quinoa and broth. Bring to a boil, then reduce heat to medium low, cover, and cook for 15-20 minutes, or until all broth is absorbed. Remove from heat. While quinoa is cooking, combine cilantro, onion, lime juice and zest, olive oil, and salt in a large food processor. Mix until a puree is formed. Transfer cooked quinoa to a serving bowl and stir in cilantro mixture. Serve immediately! Nutrition info per 1/2 cup: 124 calories, 3 g fat, 4 g protein, 21 g carbohydrates, 2 g fiber
Most of the country is in full blown spring mode. Here in Montana things are a bit delayed. But I'm trying to swing the vibes in our favor. This salad helped. Avocado Green Goddess Spring Salad Serves 6 2 cups baby arugula 4 cups green peas (frozen work great) 2 cups chopped fresh asparagus (look for thinner stalks) 5 whole green onions, chopped DRESSING 1/2 avocado 3/4 cup fresh basil leaves 1 small bunch flat leaf parsley 2 Tbsp buttermilk 1 tsp Worcestershire sauce 1 tsp minced garlic 1/4 cup fresh chives 1 Tbsp fresh mint leaves Zest from one lemon Juice from two lemons 1/2 tsp salt Dash ground black pepper Combine all dressing ingredients in a food processor and puree until smooth. If using frozen peas, defrost in a strainer under cold water. Transfer to a bowl and toss with remaining ingredients. Add dressing and use a spatula to gently combine. Cover and refrigerate for one hour, or until ready to serve. Nutrition info per 1 serving: 127 calories, 2.5 g fat, 20 g carbohydrates, 8 g protein, 7 g fiber
