Fresh Recipes Archives - Page 23 of 35 Fresh and Fit

Category: Fresh Recipes

Spicy Asian Peanut Zoodles

Springtime is wonderful for experimenting with different salad recipes. There is always a bbq or party to bring a fresh salad to. Asian peanut noodles are my weakness whenever I see them on the menu at asian restaurants. So I knew I had to tweak the recipe to be healthier for my Fresh and Fit readers. This lightened up version uses zucchini “noodles” instead. You can use a julienne peeler to achieve the noodles or a spiralizer that will turn out beautiful spiral noodles. This recipe is quick to throw together once you chop up your veggies. And it looks so vibrant you will want to show it off.
I added jicama to bring a crunchy sweetness to the dish. I am seeing jicama more and more in supermarkets, so it should be fairly easy to find. I actually bought mine at Meijer which has a surprisingly exotic produce department, and great prices.This refreshing and satisfying salad is sure to be a hit this spring and summer. I hope you enjoy it!

4 zucchini, julienned
1/2 c red cabbage, shredded
3 mini bell pepper, sliced
3 green onions, sliced thinly
1/2 c jicama sliced into strips
1 carrot, julienned
1 bunch cilantro, chopped
1/2 cucumber, thinly sliced

For dressing
5 tbsp toasted sesame oil
2 tbsp Apple cider vinegar
2 tbsp chili paste
4 tbsp peanut butter

Combine all vegetables in a large bowl. Reserve half of cilantro and half of the scallions to use as a garnish.

In a separate bowl whisk together peanut butter, apple cider vinegar, chili paste and sesame oil. Pour half the dressing on the vegetables.

Chill for at least 30 minutes. Pour remaining dressing on before serving. Garnish with remaining cilantro and green onion.

Sun-Dried Tomato and Asparagus Focaccia

One of my favorite foods is a great rustic pizza. I recently shared a recipe on the app I contribute to for “Lemon, Herb and Asiago Focaccia Bread.” I have also shared my Primal Pizza Crust Recipe here on Fresh and Fit, for those who are gluten-free. There are so many delicious varieties of pizza, flatbread, and focaccia. They are easier to make than you may think. This recipe uses no egg or yeast and can be made in about 45 minutes. You can also make it in any oven safe pan. No need for a fancy pizza pan.

Now, I know what your thinking “all purpose flour?!” Yes it is an ingredient I don’t commonly use. But I have been doing a lot of thinking about balance. That is what I try to give you here at Fresh and Fit. Some of my recipes are vegan and plant based, others are more Paleo friendly. The important thing I want to stress here is the idea of balance for everyone. A diet that embodies whole foods and quality ingredients. With any balanced diet there will be the occasional ingredient that is less that perfect, but oh so good. I would prefer to not use the idea of “Good” and “Bad” when talking about ingredients. Instead, ask yourself if you are achieving balance, a mix of whole foods with a touch of indulgence.

Now let’s talk focaccia. This is a thinner focaccia than you might see in stores and restaurants. Sort of a cross between focaccia and flatbread. It is great for parties or paired with a big salad. The combination of sweet and tangy sun-dried tomatoes with fresh and dried herbs plus lightly toasted parmesan cheese is sure to please whomever you share it with. And they will probably think you slaved forever in the kitchen making this fresh sun-dried tomato and asparagus focaccia bread. But you and I know better ;).

1 c all purpose flour
1/4 tsp baking soda
1/2 tsp sea salt
1 tsp dried rosemary
1 tsp dried oregano
3 large leaves fresh basil, sliced thinly
1/2 c water
1 tsp minced garlic
4-6 asparagus stems, chopped into 2 inch pieces
1/2 c shredded Parmesan cheese
1/3 c diced sundries tomatoes with oil

Preheat oven to 350. Spray a round oven safe medium pie pan or skillet with cooking spray. Set aside.

In a separate pan pan flat top grill. Lightly sauté asparagus in 1 tbsp olive oil over medium heat.

Combine dry ingredients in a medium bowl.

Add water gradually and stir to incorporate. Mixture will still be slightly dry.

Stir in sundries tomatoes with oil.

Add garlic, basil and cheese. Form mixture into a ball.

Press ball into well greased pan leaving edges slightly higher.

Bake 30 minutes. Allow to cool slightly. Carefully remove with a flat spatula.

Triple Chip Cookies

Happy Monday!

Today I am going to share this decadent recipe for triple chip cookies I came up with using our farm fresh eggs. We started getting fresh eggs from a local farm a few weeks back. It is pretty surprising to see the difference between the local eggs and the ones we usually buy from the natural food store. The natural food store eggs are triple the price and have a thinner shell with a yellow yolk. They are pasture raised and organic, but compared to the farm fresh eggs with a thick shell and almost orange yolk, it makes me wonder if they were really all that great to began with. The farm eggs are only $3.00 for a dozen! It is a win win if you ask me.

Although this cookie recipe is not high in the health department, I do always try to use the best ingredients I can get my hands on. This is the “balance” part of a healthy lifestyle. If you told me in order to be healthy I would have to give up my sweets, well I wouldn’t be so happy, and that wouldn’t be healthy. So use great ingredients and support local. You just might end up saving in the long run.

Now onto the cookies. They are made up of chocolate, peanut butter and white chocolate chips. They came out nice and crispy on the outside with a chewy center. Great for dunking!

1/2 c grass-fed butter, softened
1 c organic brown sugar
1/2 c organic peanut butter, room temperature (I used chunky)
1 egg
1 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp sea salt
1.5 c organic all-purpose flour
1/3 c chocolate chips (I use dark, 60% cacao)
1/3 c white chocolate chips
1/3 c peanut butter chips

Yields 24 small- medium sized cookies.

Preheat oven to 350 and line two baking sheets with parchment paper.

Using a hand held mixer, cream together sugar and butter, about 30 seconds.

Add egg, peanut butter and vanilla. Mix an additional 30 seconds.

In a separate bowl, combine flour, baking soda, and sea salt. Slowly mix dry ingredients into wet.

Stir in chips. Form into balls and place on cookie sheet 2-3 inches apart.

Bake 11-13 minutes. Allow to cool 10 minutes on cookie sheet before removing.

* I left my first batch in for 11 minutes for a softer cookie and the second batch in for 13 minutes for a more golden crunchy cookie.

* I did not allow the batter to cool before forming into balls and I did not find that they spread too much.

Grilled Chicken and Corn Salad Tostadas

With the weather slowly getting warmer, I am looking for new ways to cool down our dinner recipes. It is nice after a long day to enjoy a crisp and refreshing salad, but even a salad lover like myself wants some variety now and then. Enter the ‘Grilled Chicken and Corn Salad Tostada.’ Think of it as a Mexican twist on traditional chicken salad. This recipe was originally shared with me by my mother. I added Greek yogurt to the recipe for a nutritional boost. I also threw in fresh diced red onion and cilantro for extra crunch and freshness. I hope you will add this dish to your spring and summer recipes!

2 chicken breasts
3 c frozen corn
1/2 c red onion, diced
1/2 c sour cream
1/2 c greek yogurt
Sea salt and black pepper to taste
Chili powder to taste
1 bunch cilantro, chopped
2 cups shredded lettuce
4-6 corn tostadas
Hot sauce

Season chicken breast with salt, pepper and chili powder on each side.

Place on a grill or flat top over medium heat. Cook each side 10-15 minutes.

In a medium pan over medium heat, cook corn until lightly charred, stirring occasionally.

Shred cooked chicken. In a large bowl add corn and red onion. Stir.

Add sour cream and greek yogurt. Stir well.