Not sure what to do with those tasty greens and veggies everyone keeps telling you to eat?
One of the biggest obstacles for many of my clients, when it comes to cooking vegetables, is knowing how to make them taste delicious without smothering them in melted cheese. Here are 5 of my favourite recipes that make healthy taste good.
GREEN BEANS IN A ZESTY VINAIGRETTE
1 pound green beans, trimmed
7 fresh basil leaves, finely chopped
¼ cup extra-virgin olive oil
1 tablespoon tomato paste
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
In a small bowl, whisk together all ingredients except for the green beans.
Steam the green beans to desired tenderness. Place hot beans in large bowl, pour in the sauce and gently toss to coat.
ZUCCHINI NOODLES WITH HEMP SEED MINT PESTO
Serves 2 meal sized and 4 side dishes
1 extra large zucchini spiraled (if you have the machine), or thinly sliced with vegetable peeler
For The Pesto:
1/3 cup hemp seeds
1 cup packed fresh mint
Juice of 1 lime
Juice of 1 lemon
1 clove of garlic
Pinch of sea salt
Black pepper to taste (optional)
Add all pesto ingredients to a food processor and process until smooth.
Gently toss with zucchini noodles and serve. This dish is also good heated up.
Weight Loss Tip: Pesto usually calls for Parmesan cheese, but I’ve left it out. If you want to use Parmesan cheese, I recommend added 1-2 tablespoons to the dish you are mixing the pesto with. This will cut down the fat and calories.
ZUCCHINI THAI SALAD
1 extra large zucchini
1 yellow bell pepper, thinly sliced
1 cup thinly sliced red onion
2 large carrots, cut into matchsticks
1 cup shredded purple cabbage
½ cup thinly sliced radishes
1” piece of fresh ginger
Handful of fresh mint
1 tablespoon sesame tahini
2 tablespoons unsweetened almond butter
2 tablespoons Bragg’s liquid soy sauce
2 tablespoons apple cider vinegar
Juice of 1 lime
3 tablespoons extra-virgin olive oil
1 teaspoon ground coriander
Start with making the dressing. Place all ingredients into food processor and process until smooth. Add a few splashes of water if the dressing is too thick. Set aside while you assembly the salad.
Spiral zucchini with a spiral machine, or thinly slice with vegetable peeler to make spaghetti-like strands.
In a large mixing bowl add the zucchini noodles and all the other salad ingredients. Gently toss with the dressing until thoroughly mixed.
ITALIAN FRIED MUSHROOMS
5 cups buttons mushrooms, washed and left whole
¼ cup Earth Balance vegan butter or regular unsalted butter
1 heaping tablespoon Italian spice
Freshly ground black pepper to taste
Heat a medium skillet over medium-high heat with butter.
Once the butter has melted, add the mushrooms, Italian spice and pepper. Stir well, reduce heat to medium-low, cover and cook until mushrooms are a golden brown, stirring occasionally.
½ cup chopped onion
¼ cup chopped fresh mint
1 398ml can peas, drained
2 tablespoons extra-virgin olive oil
Preheat a medium skillet over medium-high heat with the extra-virgin olive oil. Add onions and a pinch of sea salt. Cook until the onions are translucent.
Stir in the peas and cook for 2 to 3 minutes. Remove from heat and stir in the mint.