Cucumber Radish Spring Salad

Cucumber Radish Spring Salad

Whole30 Approved

You’ll Need:

  • 1 English cucumber, peeled and quartered lengthwise, then sliced
  • 10 radishes, sliced thin
  • 1 large avocado cut into chunks
  • 2 tbsp lemon herb vinaigrette 
  • salt & pepper to taste

Method:

In a bowl mix all produce with vinaigrette so everything is coated well. Add additional vinaigrette if desired. Serve immediately.

Serves two.
http://jessposhepny.com/category/healthy-lifestyle/

Eat Clean, Eat Healthy, & Eat Well.

Sweet Chili Lime Sauce

Sweet Chili Lime Sauce

Whole30 Approved

 

This is amazing on grilled chicken, stewed vegetables, or as a dipping sauce for vegetables in replacement of hummus. This is a great, fresh tasting sauce/dip to bust out for an appetizer with sliced cucumbers, peppers, carrots, and celery too!

It does not have a lot of heat so if you like strong heat then add in some of the seeds.

You’ll Need:

  • 1 2 oz. package dried Pasila Ancho Chili
  • 1 2 oz. package dried Chili Negro Entero
  • 1 can pineapple
  • 3/4 c. pineapple juice
  • 3/4 c. apple cider vinegar
  • 3 cloves garlic
  • 1 lime, juiced
  • 1 c. pepper water
  • 1 tsp. salt

Method:

With gloves on, use kitchen shears to cut the top of the peppers off and pour the seeds into the trash can. Fill a large bowl with hot water, put the peppers in the water and let sit for about 30 minutes to re-hydrate.

In a Vitamix add in pineapple, apple cider vinegar, garlic, lime juice, and pineapple juice and blend until smooth. Add in the pepper water and salt, blend again. Taste, if you need to adjust by adding more of the seeds or salt, do so now. Keep refrigerated.

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Eat Clean, Eat Healthy, & Eat Well.

 

 

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B.L.A.T.’s

It’s supposed to be fall heading into winter time and it still feels like summer with temperatures in the high 70’s and low 80’s. This weather some on the east coast may call a blessing for us in California, some would say we are lucky. Well, we are a bit lucky but we all want to bust out our crock pots and sport our long jeans and boots but that just isn’t happening! So…we can bust out that grill again and make some good old fashioned BLT’s or BLAT’s.

For 6 sando’s you’ll need:

1 package of St. Andre triple cream brie
6 slices of Medium sharp cheddar cheese
1 Avocado, ripe and sliced/chunked
1 package of bacon {Any kind you like, but I like to use maple}
1/2 red onion sliced thinly
2 ripe tomatoes, sliced {heirloom is best but depending on the time of year, anything that is ripe will work}
2 hearts of romaine lettuce, pulled off the core and cut to fit the bread {I pack the sandwiches so they’re nice and crunchy; about four-five leaves per sando}
12 slices of whole wheat sliced bread
1/2 cup of mayo

Saute the red onion until soft and slightly translucent.
Cut the bacon in half and saute, set aside and let decrease.
Add mayo to one side of the bread and put that side down on the grill. On the other side of the bread, place one kind of cheese on one slice and the other on the other slice. Keep away from the flame, we just want to melt the cheese.
Pull off when melted, put 4-6 bacon slices in the melted cheese, add the onions and the chunks of avocado, place two slices of tomato and finish with the lettuce. Add salt and pepper to taste, cut in half and serve with your favorite red wine, rose, or craft beer!

I like to pair this with Trione Rose or a nice floral IPA.
YUM.

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Trione Photoshoot_08 31 14_1077_edited-1

Quick + Easy Padron Peppers

Eyeing those baskets of freshly harvested Padron peppers at the farmers market but not quite sure what to do with them? They are so full of flavor on their own so the little you do, the better.

Heat up olive oil in a pan, just enough to almost cover them completely and when the oil is at a shimmer {or super effing hot :)} , put the peppers in. Leave in the hot oil for just about 1 minute. Take out of the oil and put on a paper towel to soak up the excess oil, transfer to your serving plate and season with Fleur de sel {a very flavorful sea salt}.

Padron peppers are mildly spicy and the perfect simple side dish for the summer.

Quick + Easy Padron Pepper Poppers: Heat up olive oil in a pan, just enough to almost cover them completely and when the oils is at a rolling boiling, put the peppers in. Leave in the hot oil for just about 1 minute. Take out of the oil and put on a paper towel to soak up the excess oil, transfer to your serving plate and season with Fleur de sel {a very flavorful sea salt}. Cheers, Moxie_Lady #food  #Farmersmarket

Grilled Summer Salad

Recently I had to create this awesome salad that I always love making in the summertime for my team and a photo shoot and every Summer when I make it again, I am amazed at how delicious it is! It’s simple, fun, unique, and quick!

Summer Salad

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Grilled Romaine Summer Salad

The Italian in me rarely uses a recipe only because sometimes all you need is “a little of this and a little of that”. This recipe can be changed in so many ways by adding a different kind of salt such as black salt or fleur de sel or even adding sliced pear to the top.

Here is how I like to present this.

For a party of eight:

4 Hearts of romaine cut in half

½ Red Onion thinly sliced

2 cups Seedless Kalamata olives sliced in half, long ways

I 6 ounce block of Point Reyes Blue (to be used as much or as little as you’d like)

I bottle of Girard’s Champagne vinaigrette

Take sliced onion and drizzle the champagne vinaigrette over it and set aside. This will minimize the potency of the onion. On a hot grill place the hearts face down until lightly charred, roughly 1-2 minutes depending on the heat of the grill.

Plate the hearts face up, one per plate and crumble the blue cheese on top right away to allow it to melt in between the leaves. Place the red onion and kalamatas on top and then drizzle the champagne vinaigrette all over. Finish with a few more crumbles of the blue cheese as a garnish. This is so colorful and unique, it will not need anything more on the plate for garnish.

* Some guests do not prefer blue cheese. A great substitute is Humbolt fog: it will crumble and it has a slight “blue cheese” coloring but its part goat and part sheeps milk cheese with a grape leaf dust in between, so it’s perfect for wine country!