Food

This is the perfect mid-summer dinner. Light, full of healthy protein and carbohydrates and lots of flavor. It’s a great way to use any leftover cooked quinoa and turn an ordinary salad into an elegant warm yet cool dinner. 2 – 4 servings 1 zucchini — sliced thin on a mandoline (or slice thin with…

This is a terrific mid-week easy and fast meal. I use a combination of some type of protein with additional protein from cheese, veggies, and even fresh fruit. The pizzas freeze great and can be thawed in less than 30 minutes. They make an easy on the go lunch. Throw an over-easy egg on top…

4 Servings Vinaigrette 1 tablespoon champagne vinegar (or white wine vinegar) 1 tablespoons sherry vinegar (or red wine vinegar) 1 teaspoon honey Dijon mustard ¼ teaspoon coarse sea salt ¼ cup walnut oil ¼ cup extra virgin olive oil In a small bowl, place vinegar, mustard, and sea salt. Let dissolve, about five minutes. Slowly…

This is one of my summer favorites. Its fast and easy and makes a delicious next day salad. Enjoy and let me know how it turns out! Make it your own and add other veggies like grilled zucchini, asparagus, or carrots. Makes 6 mini tacos or 3 regular sized ½ lb medium shrimp – peeled,…

Ingredients 6 red or orange beets 6 tablespoons olive oil 6 teaspoons herb de provence coarse sea salt Directions Preheat oven to 325. Remove tops and leaves from beets and scrub to remove any dirt. Prepare foil in pieces large enough to completely wrap each beet. Place beet in the center of the foil and…