Use up those garden veggies....

Is your garden bursting at the seams with fresh veggies? This time of year is always my favorite. Nothing like a good garden harvest. Here is in the west, we can grow corn and cucumbers like nobody's business! Here is a hearty and flavorful said to put those veggies to good use.

Roasted Corn Garden Salad

4 cups arugula, washed and dried

1 cup cherry tomatoes, quartered (tri colored work well)

1 ½ cups roasted corn (place on cookie sheet, toss with olive oil and roast on low broil for 10-13 mintues, cool)

1 cup cucumbers, sliced thin

2 red bell pepper, diced

½ cup sliced red onion

1 cup tri colored quinoa, cooked according to package directions. Cool completely

2 large avocadoes, diced (optional)

Dressing:

4 ounces feta cheese, crumbled

1/3 cup unsweetened almond milk

¾ cup plain nonfat Greek Yogurt

2 tsp minced garlic

salt and pepper to taste

(mix together. Allow to chill for 1 hour before serving)

·      Place arugula in large serving bowl. 

·      Top with vegetables and quinoa

·      Add avocadoes (optional)

·      Pour dressing on right before serving. Toss well

My Favorite Treat....Revealed

For those who know me well know that my love for popcorn runs deep. Not that overly salted orange and yellow movie theater popcorn, but the good stuff. Homemade is where its at when it comes to popcorn. Here are some fun popcorn health facts:

• whole grain
• low calorie
• high fiber
• trace amounts of B vitamins, thiamin, niacin, and folate

Who knew all of that was contained in those tiny little kernels? Bottom line is popcorn is dry and needs to have flavor to make it taste good. Here comes the good news: you don't have to add extra fat and calories to enjoy this inherently healthy treat! Below is a yummy recipe that packs tons of flavor and a proper amount of good fat.

P.S. I always have a bag handy when I go to the movies:) This is also perfect to share for a night in!

Herbed Popcorn

10 cups air popped popcorn (this is usually one batch)

Fresh Rosemary

¼ cup Olive oil

2 garlic cloves, peeled and minced

¼ cup Parmesan cheese

½ tsp garlic salt

Cracked black pepper

·      In a small saucepan, combing olive oil, garlic, and one spring of rosemary. Allow to heat up and simmer lightly. Once it starts to simmer a little more rapidly remove from heat

·      Add garlic salt and pepper. Pour over popcorn.

·      Once cooled add the cheese and serve immediately.

·      Will keep in airtight container for 2 days

·      Great topper for soups and salads in place of croutons

Oatmeal....healthified

Even though oatmeal is associated with a healthy breakfast, unfortunately the majority of people don't prepare it the way it should be eaten. For example, adding heavy cream is a popular thing to do, and makes the oatmeal very rich. Also brown sugar is the #1 sweetener that is used in making oatmeal delicious...also not healthy. A fast timesaver in the mornings, instant oatmeal is literally THE WORST oatmeal ever, nutritionally speaking. So now you are probably scratching your head thinking, great, either I can't eat oatmeal ever again, or if I do it will taste horrible. But don't worry, I've got you covered. I love eating hot oatmeal, especially in the the winter. It's the perfect breakfast and way to start your day. Here is a 5 minute (no joke) recipe that will restore your faith in oatmeal.

5 Minute Apple Cinnamon Oatmeal

1/2 c rolled oats

quarter of an apple diced (leave skin on)

1/2 tsp cinnamon

1 TBSP almond butter

1 tsp honey or desired sweetener

1. Boil one cup of water in small saucepan

2. Add oats and apples

3. Allow to cook until all moisture is absorbed and apples are soft (around 4 minutes)

4. Remove from heat and add cinnamon, almond butter and honey.

Peanut Butter and Chocolate Vegan Cookies

I have been making these cookies for years, and over time have made little tweaks here and there. Vegan cookies can be tough to make and not be dry and crumbly. However, these have a few unique ingredients that make them super moist. Also try to follow the baking steps closely, if you mix the batter too much, the cookies will become dense and dry.

Chocolate Peanut Butter Cookies

2 cups whole wheat pastry flour

1 tsp baking soda

1/2 tsp pink himalayan salt (or 1 tsp regular salt)

1/2 cup dark chocolate chips

*mix together in bowl and set aside

*in separate bowl combine

1 cup natural, chunky peanut butter ( I use Adams from Costco)

3/4 cup maple syrup

1/3 cup extra virgin olive oil

1 1/2 tsp vanilla extract

Preheat oven to 350. Add dry ingredients to wet all at once. Stir until just combined. Wait 5 minutes and then five a few more stirs to the batter. Drop by heaping tablespoons onto parchment or silicone baking sheet. Press down on the top gently to flatten a bit. Bake for 9-10 mins. Do not overbake. Allow to cool on wire rack and store in a ziplock bag or airtight container. These are even healthy and yummy enough to eat for breakfast or take to a cookie exchange

XO,

Veggie Lisa