Category: Side Dishes

Grilled Carrot Fries with Chili Lime Yogurt Dip

grilled carrot fries freshandfit

It is officially July! Only a few days left until fourth of July BBQ’s and fireworks. If you are looking for more ways to cook veggies this summer, these grilled carrot fries with chili lime yogurt dip are fun and full of super healthy goodness. They are an unexpected way of serving carrots and sneaking in some great nutrition at the same time. Plus they look really pretty on a platter or served in mini mason jars. They are also an inconspicuos way to get kids to eat some veggies, just omit the cayenne pepper.

 

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Grilled Carrot Fries with Chili Lime Yogurt Dip

Yield: 4 servings

Grilled Carrot Fries with Chili Lime Yogurt Dip

Ingredients

  • 4 medium carrots, peeled
  • 2 tbsp olive oil
  • 1/2 c Greek yogurt
  • 1 tbsp lime juice
  • 1 tsp lime zest
  • 1/2 tsp paprika
  • 1/4 tsp onion powder
  • 1/2 tsp minced garlic
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper powder
  • 1 handful cilantro, chopped
  • Sea salt and black pepper to taste

Instructions

  1. Preheat grill to 400. Cut tops off carrots. Slice carrots length wise and then again down the center.
  2. Toss carrot wedges in olive oil, then sprinkle with onion powder and paprika. Toss again.
  3. Set wedges on grill. Grill 5 minutes. Flip and grill 5 more minutes.
  4. For chili lime sauce, combine yogurt, lime juice, lime zest, chili powder, cumin and garlic in a small bowl. Add sea salt to taste. Stir well. Refrigerate until serving.
  5. Season wedges with salt and pepper. Garnish with cilantro. Serve with dipping sauce or drizzle sauce over wedges.
http://freshandfit.org/grilled-carrot-fries-with-chili-lime-yogurt-dip/

Cool Peanut Penne

cool peanut penne recipe

Yesterday on makeyourbestself.com, a self help website I contribute to, I discussed my feelings on carbs and why I believe that even simple carbs can be part of a healthy diet. The key point I stress is balance. You can read the article here. Today’s recipe is another great balanced recipe with ample plant based protein, healthy fat, and of course, carbs. This cool peanut penne would be an awesome dish to bring as a side dish to summer parties and makes a delicious vegan option as well. I used the same peanut sauce as the one featured in my spicy peanut zoodles recipe. If you would prefer to use a zoodle (zucchini noodle) instead of pasta, that recipe is perfect.

 

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Cool Peanut Penne

Yield: 6-8 servings

Serving Size: 1 c

Ingredients

  • 4 c penne pasta, dry
  • 1 c shredded carrots
  • 1 c edamame beans, thawed if frozen
  • 1 tbsp sesame seeds, lightly toasted
  • 1 c cucumber, thinly sliced
  • 1 handful cilantro, chopped
  • For peanut sauce
  • 5 tbsp toasted sesame oil
  • 2 tbsp fresh lime juice
  • 2 tbsp chili paste
  • 4 tbsp peanut butter, I used crunchy

Instructions

  1. Cook pasta according to package.
  2. While pasta cooks, prepare vegetables and toppings.
  3. In a small bowl whisk together ingredients for peanut sauce.
  4. Strain pasta, toss with half of peanut sauce and refrigerate 30 minutes.
  5. Add veggies, and the rest of the peanut sauce and mix well. Chill until serving. Garnish with sesame seeds and cilantro.
http://freshandfit.org/cool-peanut-penne/

Seasonal Chopped Salad with Herbed Goat Cheese Dressing

Seasonal Chopped Salad Recipe

Farmers markets and grocery stores are full of vibrant produce this time of year. You can find many unique varieties of old favorites. Just today I saw “Apple-cots” which I am guessing is a hybrid of an apple and apricot. I couldn’t resist picking up purple bell peppers. They were something I have never seen before, so I thought they would be perfect for today’s salad recipe. I am going to serve this creamy herbed goat cheese dressed salad tonight alongside some grilled sausages. This seasonal chopped salad has some great springtime favorites in addition to the purple peppers; crunchy radishes, cool cucumbers and tender fingerling potatoes. My favorite part is the creamy herbed goat cheese dressing with fresh lemon and dill.

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Seasonal Chopped Salad with Herbed Goat Cheese Dressing

Seasonal Chopped Salad with Herbed Goat Cheese Dressing

Ingredients

  • 1 c fingerling potatoes
  • 1 c radishes, quartered
  • 1 c bell pepper, diced
  • 1c seedless cucumber, diced
  • 1 tsp minced garlic
  • 1/3 c olive oil
  • Juice of 1 lemon
  • 1 handful of dill, finely chopped
  • 2 tbsp soft herb goat cheese
  • Sea salt and black pepper to taste

Instructions

  1. Bring a pot of water to boil. Add potatoes. Simmer 15 minutes or until fork tender. Strain potatoes and chill for at least 20 minutes.
  2. In the meantime, chop vegetables and combine in a large bowl.
  3. Whisk together olive oil, goat cheese, garlic, lemon juice and dill until smooth. Season with salt and pepper.
  4. When potatoes are cool, slice them in half and add with the rest of vegetables.
  5. Pour dressing over vegetables and stir. Refrigerate until serving.
http://freshandfit.org/seasonal-chopped-salad-with-herbed-goat-cheese-dressing/

 

Harvest Blend Salad

harvest blend recipe
Today I have another 2 for 1 rice/salad recipe for you. I came across this exotic rice blend at Trader Joes the other day and thought it would make a great cool rice salad for the warmer months. The blend includes israeli couscous, red quinoa, baby garbanzo beans, and orzo.  This salad is a hybrid of a tabouli and a balela; I am just going to call it “Harvest Blend Salad.” Fresh ingredients like parsley, mint, basil and fresh squeezed lemon make this a nutrient dense dish with pops of clean flavors. The addition of black beans and chickpeas amp up the protein making this an ideal dish for vegetarians. It is also a great dish to bring to parties and would travel very well without spoiling.

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Harvest Blend Salad

Ingredients

  • 1 c trader joes harvest blend rice
  • 1 cup grape tomatoes, halved
  • 1/2 c red onion, minced
  • 1 can black beans, drained
  • 1 can chickpeas, drained
  • 1 tsp garlic, minced
  • 1 c finely chopped parsley
  • 2 medium mint leaves, finely chopped
  • 2 large basil leaves, finely chopped
  • 4 tbsp fresh lemon juice
  • 1/2 c olive oil
  • Sea salt and black pepper to taste

Instructions

  1. Cook rice according to package. Cool in refrigerator while preparing the rest of ingredients.
  2. Combine tomatoes, onion, and beans in a large bowl.
  3. Add chopped herbs. Mix well. Season with salt and pepper.
  4. Add rice and stir to combine.
  5. In a separate bowl, whisk together olive oil, lemon juice, and garlic.
  6. Drizzle dressing over salad. Stir to coat.
  7. Refrigerate until serving.
http://freshandfit.org/harvest-blend-salad/