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Recipes
Mint Lemon Raspberry Infused Water
By ShoDav
Combine all ingredients with water and ice
- Lemon slices
- Raspberries
- Mint
Grilled Salmon with Avocado Salsa
By ShoDav
Preheat the grill to 400 F
- Salmon:
- 4 (6 oz) skin on salmon filets
- 1 Tbsp olive oil
- 1/2 tsp salt
- 1 1/2 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ancho chili powder
- 1/2 tsp black pepper
- Avocado Salsa:
- 1 avocado
- 1/4 small red onion, finely chopped
- Juice of 1 lime
- 2-3 Tbsp cilantro, finely chopped
- 1/4 tsp salt
Homemade Sriracha Sauce
By ShoDav
In a food processor or high speed blender, add all ingredients and blend until smooth
- 1/2 1/2 1/2 pound fresh red jalapeno peppers*
- 1/2 1/2 1/2 pound fresh mini sweet snacking peppers
- 7 7 7 garlic cloves, smashed and peeled
- 1/3 1/3 1/3 cup apple cider vinegar (or white or unsweetened rice vinegar)
- 3 3 3 tablespoons tomato paste
- 4 4 4 tablespoons honey
- 2 2 2 tablespoons fish sauce, Braggs Liquid Aminos or Coconut Aminos
Mason Jar Zucchini Noodle Salads
By ShoDav
In a food processor, place in all of the ingredients for the dressing
- For the dressing:
- 1/2 avocado
- 2 tbsp coconut milk
- juice of 1/2 lime
- For the rest:
- 1/3 cup cooked quinoa
- 2 tsp minced cilantro
- 3 asparagus stalks, chopped into 1" pieces
- 1/4 cup green peas
- 1 medium zucchini, Blade C
- 2-3 scallion stalks, diced
- 1/4 cup cubed feta
Tzatziki Sauce
By ShoDav
Mix all ingredients together in a bowl
- 1 1/2 cups plain Greek yogurt (preferably the whole-milk variety, but any type will work)
- 1/2 large cucumber, grated with a cheese grater
- 1 garlic clove, minced
- 1 tablespoon fresh dill, finely chopped (or 1 teaspoon of dried dill)
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
Cinnamon Vanilla Chocolate Chip Overnight Oats
By ShoDav
Mix together all ingredients, cover, and refrigerate for a minimum of 5 hours before eating
- 1/2 cup rolled oats
- 1/2 cup milk
- 1 tablespoon plain yogurt
- 1/2 teaspoon honey
- 1 to 2 tablespoons chocolate chips
- 1/8 teaspoon pure vanilla extract
- 2 to 3 pinches cinnamon
Roasted Balsamic Mushrooms
By ShoDav
Combine the marinade ingredients and mix thoroughly
- Marinade:
- 16 large button mushrooms
- 1 cup of balsamic vinegar
- 3 tablespoons honey
- 3 tablespoons extra virgin olive oil
- 1 teaspoon oregano
- Salt and pepper to taste
Spicy Sweet Potato Hummus
By ShoDav
Preheat oven to 400 degrees
- 2 large sweet potatoes (or 2 cups mashed sweet potato)
- 3 garlic cloves
- 1 15 oz can chickpeas, rinsed and drained
- 1/4 cup tahini
- 1 lemon, juiced
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 1 tablespoon cumin
- 1 teaspoon cinnamon
- 1/4 to 1/2 teaspoon cayenne pepper, to taste
- 1/2 teaspoon salt
- Note: Look for tahini in the ethnic aisle of the grocery store
Mini Muffins with Goat Cheese, Red Onion and Rosemary
By ShoDav
Recipe by Bev Cooks
- 1 tablespoon butter
- 1/3 cup finely chopped red onion
- 3/4 cup whole wheat pastry flour or white whole wheat flour
- 1/2 tablespoon baking powder
- 1 small pinch coarse salt
- 1/2 cup milk
- 1 large egg
- 1 tablespoon plain greek yogurt
- 1 tablespoon freshly chopped rosemary, plus more for garnish
- 2 ounces softened goat cheese
Slow Cooker Tortilla Soup
By ShoDav
Add the minced garlic to the butter in the crockpot
- 4 boneless skinless chicken breasts
- 1 garlic clove, minced
- 2 Tbsp butter
- 2 14 1/2 oz cans chicken broth
- 2 14 1/2 oz cans chopped stewed tomatoes
- 1 1/2 cups salsa
- 1/2 cup chopped cilantro
- 1 tbsp or more ground cumin
- 8 oz monterey jack cheese
- sour cream (sub: greek yogurt)
- tortilla chips