Tropical Corn Salad with Honey Jalapeño Dressing

Tropical Corn Salad Recipe Fresh and Fit

 

This tropical corn salad is delicious all on it’s own or as a topping on your BBQ favorites; use it as a relish on burgers and hot dogs or as a salsa on tacos and tortilla chips. Fresh mango and sweet n’ spicy honey jalapeño dressing make this a tropical dish perfect for the summertime.

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Tropical Corn Salad with Honey Jalapeño Dressing

Yield: 4 servings

Serving Size: 1 cup

Tropical Corn Salad with Honey Jalapeño Dressing

Ingredients

  • 3 ears of corn
  • 1 c mango,diced
  • 1/2 c red onion, finely diced
  • 1 c grape tomatoes, halved
  • Juice of 2 limes
  • 3 tbsp olive oil
  • 1 tbsp honey
  • 1 tbsp minced jalapeño
  • 1/2 tsp minced garlic
  • 1 handful cilantro, finely chopped
  • Salt and pepper to taste

Instructions

  1. Soak corn in water for ten minutes. Cook corn on grill in husks at 400 degrees for 20 minutes. Remove husks and lightly char corn on grill for 5 more minutes.
  2. Allow corn to cool slightly, then slice kernels off cobb.
  3. Add mango, red onion, tomato and corn to a medium bowl.
  4. In a small pan, lightly sauté jalapeño and garlic until slightly charred and tender. Allow to cool.
  5. Whisk together lime juice, remaining olive oil, honey, and jalapeño/garlic mixture.
  6. Pour dressing over corn salad. Chill until serving. Season with salt and pepper to taste. Garnish with chopped cilantro.
http://freshandfit.org/tropical-corn-salad-with-honey-jalapeno-dressing/

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/

Plantain, Black Bean and Grilled Corn Tacos

Plantain Black bean and grilled corn tacos freshandfit

If you love latin flavors, today’s recipe is going to be a hit in your house.  These plantain, black bean and grilled corn tacos have flavors ranging from sweet and tangy to smokey and spicy. Even those who are used to carnivore forward tacos won’t miss the meat in these tacos. This isn’t a complex recipe but feels very exotic and fancy for a taco. Best of all, this plant based taco is full of great nutrition. The natural flavors marry so well that you don’t need a ton of ext a seasoning or sauces.

 

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Plantain, Black Bean and Grilled Corn Tacos

Yield: 6-8 tacos

Ingredients

  • 6-8 corn tortillas
  • 1 plantain, sliced into 1/2 inch slices
  • 1 ear of corn
  • 1 can black beans , drained
  • 1/2 c red onion, diced
  • 1 c mango, diced
  • Juice of 2 limes
  • 2 tbsp olive oil
  • 1 tbsp cumin
  • 1/2 tsp chili powder
  • Pinch of cayenne powder
  • 1 handful cilantro, chopped

Instructions

  1. Preheat grill to 400.
  2. Boil a medium sized pot full of water. Add ear of corn (without husk) boil ten minutes. Move corn to grill. Lightly grill the corn until lightly charred turning every 5 minutes.
  3. Slice kernels off corn into bowl.
  4. In a separate small bowl, toss plantain slices in cumin, chili powder and cayenne.
  5. Heat olive oil in a pan over medium heat. Add plantains, cook 5 minutes each side.
  6. Assemble plantains, corn, black beans, red onion, and mango on tacos.
  7. Top with fresh lime juice and cilantro.
http://freshandfit.org/plantain-black-bean-and-grilled-corn-tacos/

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/