This was a big hit at my granddaughter’s FIRST birthday party!! Easy to assemble and tote!
You can make any salad of your choice but here is mine!
Assemble from bottom of jar to top:
2 T Girard’s Light Champagne Dressing
Low fat feta
Fresh, sliced strawberries
When ready to eat, shake the jar vigorously while dancing around the room and……
Hand out forks and your guests can continue mingling!!
What do you put in YOUR jars? 😉
sweet potato salad with chili-lime dressing
2 pounds sweet potatoes, peeled and cut into 1-inch chunks
4 tablespoons (tbs) olive oil
3 tbs lime juice
11/2 teaspoons (tsp) chili powder
1/2 cup fresh cilantro, finely chopped (or substitute parsley or another herb if you don’t like cilantro)
1 tsp ground cumin
1 medium-sized red bell pepper, seeded and cut into 1/4-inch chunks
1 bunch scallions, finely chopped
1 tsp salt
1 tsp freshly ground pepper
Place sweet potatoes in large saucepan and cover with water. Bring to boil and cook until just tender (7–10 minutes). Drain and transfer to large bowl.
While potatoes are cooking, make dressing: in small bowl, whisk together olive oil, lime juice, chili powder, cumin and cilantro.
Add red bell pepper and scallions to drained potatoes, and toss with dressing.
Add salt and pepper.
Serve warm, or refrigerate and bring to room temperature before serving.
Makes six servings.
Not only are sweet potatoes tasty, they are a healthier version to potatoes. They contain no saturated fats or cholesterol, are a rich source of dietary fiber, anti-oxidants, vitamins, and minerals!
(IDEA Health & Fitness Inc)
Today is a hot one in San Diego. Might even break temp records so I’m craving something yummy and something COLD. My choice is Chunky Monkey Ice Cream from the Fix Ate Cookbook!
3 ripe medium bananas cut into chunks
3 T all natural pb
Unsweetened almond milk <optional>
4 t chopped dark chocolate <not optional hee>
4 t sliced raw almonds
1–Place banana chunks in plastic bag and freeze for 4 hours
2–Place frozen bananas and pb in blender, cover and blend until smooth. Add 1 – 2 T almond milk
3–Divide ice cream evenly between 4 serving bowls, top with chocolate and almonds
1 Purple Container 3.5 teaspoons
OMG doesn’t this look and sound amazing!!
ENJOY and stay cool!
Fixate Cookbook–check it out!
Here’s a great dressing for salads, sauteed veggies, steamed fish or grilled chicken!
1/2 cup rice vinegar
1/3 cup reduced sodium tamari
1 t raw honey or maple syrup
2 t fresh grated ginger
5 T toasted sesame oil
1) Combine vinegar, tamari, honey and ginger in a bowl. Whisk to blend.
2) Slowly add oil while whisking; mix well.
3) Store in refrigerator, tightly covered until ready to use.
If dressing thickens when cold, hold at room temperature for 30 minutes and stir before serving.
Serves 8 (2 T each)
Fix Container–1 Orange
I am loving these recipes from the FixAte cookbook. Each one has been great!
If you would like more recipes like these, leave me a message and I’ll give you the low-down on how you can get your very own FixAte Cookbook.
Also check out my other recipes!
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 jalapeno, minced
- 1 cup quinoa
- 1 cup vegetable broth
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 cup corn kernels
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Kosher salt and freshly ground black pepper, to taste
- 1 avocado, halved, seeded, peeled and diced
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro leaves
- Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
- Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
- Serve immediately.
Wonderfully light, healthy and nutritious. And it’s so easy to make – even the quinoa is cooked right in the pan!
I’ve been asked to share ONE of Autumn’s recipes that I’ve tried so since you asked so nicely, here ya go!! Only one though!!
CHICKEN STUFFED BELL PEPPERS
4 medium red or yellow peppers, cut in half and seeded
2 t olive oil
1 chopped medium onion
2 minced garlic cloves
1 1/2 lb raw chicken breast, skinless and diced
1 t chili powder
1 t cumin
1 C Grandma’s Tomato Sauce <see below — I actually just made 1/2 recipe>
2 C cooked quinoa
1 C rinsed black beans
1 C frozen corn
5 T chopped cilantro
1 T lime juice
Monterey Jack Cheese
Hot pepper sauce, optional
Preheat oven to 375
- Place peppers, skin side down in large baking dish; set aside
- Heat oil in large skillet over medium heat
- Add onion; cook until translucent
- Add garlic; cook 1 minute
- Add chicken, chili powder, cumin; cook, stirring frequently until chicken is no longer pink
- Add Grandma’s Tomato Sauce, quinoa, beans, corn, cilantro and lime juice. Reduce heat to low; cook for additional 5 minutes or until heated through
- Add heaping 1/2 C of chicken mixture to each pepper half, cover lightly with foil
- Back for 35 minutes, remove foil
- Top with cheese and bake additional 3 mins
- Serve w/more cilantro and hot sauce
Grandma’s Tomato Sauce <this can also be used for spaghetti>
2T olive oil
1 chopped medium onion
4 garlic cloves, chopped
1 6-oz can tomato paste
1/4 red wine
2 – 28 oz cans whole tomatoes—-mash yourself
2 T agave
3 T fresh basil
- Heat oil
- Add onion and cook until translucent
- Add garlic, tomato paste; cook 2-3 mins, stirring constantly
- Add wine; cook 2-3 more mins
- Add tomatoes, agave and bring to boil. Reduce to low heat and cook additional 3 mins stirring occasionally
- Add basil. Mix well.
You will really enjoy this. Don’t be put off by the list of to-do’s. It’s easy, so worth it and with the leftovers <I used them in burritos>, you’ve just made yourself TWO different meals with one recipe!! BONUS!!
There’s more where this recipe came from, so ask me for more info on getting yourself the cookbook!!
- 1/4 cup orange juice
- 2 tablespoons fresh lime juice
- 4 (6-ounce) salmon fillets
- 2 tablespoons brown sugar
- 4 teaspoons chili powder
- 2 teaspoons grated lemon rind
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- Cooking spray
- Combine orange juice, lime juice and salmon in a zip-top bag; seal and marinate in refrigerator about 1 hour, turning occasionally.
- Remove fish from bag and discard marinade.
- Combine sugar, chili powder, lemon rind, salt and cinnamon in a large bowl. Once mixed thoroughly, rub over fish.
- Toss onto the grill flipping after a couple minutes to make sure both sides are thoroughly cooked (fish is ready when it flakes easily when tested with fork).
- <If you don’t have a grill, preheat oven to 400°. Spray a 13 x 9 baking pan with grapeseed oil. Bake for 12 minutes or until fish flakes easily when tested with a fork.>
Serve over wild rice, couscous or grilled veggies!
Nutrition Facts: Serving Size: 1 fillet: 260 calories, 6 g fat, 1 g saturated fat, 16 g carbohydrate, 34 g protein, 14 g sugar, 1 g fiber, 287 mg sodium