Spicy Peanut Dressed Vegetables

Spicy Peanut Dressed Vegetables by Produce with Amy

“You are what you eat. What would YOU like to be?” ― Julie Murphy

With the first week of 2015 in the near distance, I keep reminding myself to stay true to my healthy goals and to keep progress over perfection my mantra. I have been navigating a personal struggle and I have to remember that nourishing my body with fruit and vegetables will help me keep my immune system strong and help me find the balance in my life that I am craving. When I feel like too many things are out of my control  – I need to find a way to manage stress in a healthy way. Therefore, I often turn to the produce section of the supermarket and make sure that I am properly feeding my body.

One of my goals this year is to post a weekly recipe. Today I find myself perched on a chair at a local Starbucks doing just that. I posted photos of this recipe on my Facebook page on December 2nd and I am finally making the time to share it with you.

I am always looking for new ways to reinvent my favorite flavors and I tend to like food with a spicy flair. When I get tired of Mason jar salads for lunch, I like to come up with different options. These Spicy Peanut Dressed Vegetables combine spiralized butternut squash, roasted broccoli, black beans, tomato, and cilantro. Can you imagine anything more perfect?

SPICY PEANUT DRESSED VEGETABLES
(I made five servings in 3 cup Pyrex glass dishes, but you can adapt to your individual needs)

Spiralized Butternut Squash*1 – 1/2 cups of cooked black beans 
*1 pint of halved grape tomatoes
*1 large head of broccoli – roasted (you can also roast frozen broccoli.  I chopped, drizzled with a little olive oil, and roasted for approximately 40 minutes (turning at the 20 minute mark) at 400 degrees.Times may vary depending on your oven)
*Spiralized butternut squash (approximately 1/2 cup per serving. The spiralizer that I use can be found HERE.)
*1 teaspoon of cinnamon
*1/2 teaspoon of nutmeg
*1/2 cup of vegetable stock

*1 bunch of chopped green onions
*1/2 cup of fresh chopped cilantro
*Oil 
(2 teaspoons per serving. I used flax oil)

SPICY PEANUT DRESSINGChili Sauce

*1/2 cup of rice vinegar (or to taste. I like my dressings tangy. You could reduce the amount of vinegar and use water)
*1 Tablespoon of garlic chili sauce (or to taste)
*2 Tablespoons of lime juice
*2 Tablespoons of peanut butter
*Optional – teaspoon of fresh ginger

After spiralizing the butternut squash, heat the vegetable broth in a pan with the nutmeg and cinnamon until it starts to boil. Add the squash, reduce the heat to medium, cover, and allow to cook for approximately five minutes. Toss at the halfway point and remove from heat.

I ate this cold but I imagine it would also be terrific warm. It would also be wonderful layered in a Mason jar.
Divide the ingredients in individual containers and dress with the Spicy Peanut Dressing (I used all the dressing). Drizzle each serving with 2 teaspoons of oil. Sprinkle the top with the chopped green onions and cilantro.
Spicy Peanut Dressed Vegetables

 

The vibrant colors of this dish speak for themselves and the flavors and textures work well together. This recipe would also work well with roasted Brussels sprouts, cabbage, or cauliflower and a variety of beans. Sweet potato would also make a great swap for the butternut squash.

I hope you enjoy this meal as much as I did. Please make sign up for email updates of my posts, and follow my posts on Pinterest, Tumblr, Instagram, and Twitter.

If you try this recipe, please let me know what you think. I love hearing the tweaks and additions that others make to my creations to fit personal tastes. Together we can thrive and embrace a healthy lifestyle.  Thank you for reading and I look forward to sharing more recipes with you.

 

 

 

 

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Gingered Nectarine Green Smoothie

Gingered Nectarine Green Smoothie“Part of doing something is listening. We are listening. To the sun. To the stars. To the wind.” -Madeleine L’Engle

Yellow RoseIt is mid-July and this week my goal is to be mindful of stopping to appreciate my time off for the summer. With thirteen years of teaching under my belt I know how important it is to refuel and recharge for the upcoming school year. It is easy to let time slip between our fingers and I commit to facing each of my days with intention.

My husband and I spent the weekend in my hometown of Crystal Falls, Michigan for my 25th high school Orange Liliesclass reunion. When we got home I was greeted with new blooms in my garden. Flowers feel like poems to me because they force me to slow down and savor the world. I examine the sunshine filtering through the trees, the breeze, the damp soil, and the flowers’ bright petals make the sky even seem more blue.

I love when I get comments and emails about my blog and I have received several in the last couple weeks about my green smoothies. It is always wonderful when I hear from readers that try, and enjoy, their first green smoothie. I have found that most people try one sip and they are hooked.

One of my friends suggested that I do a green smoothie challenge in August with recipes and printable shopping lists like I did in December and January. I have decided that if there is enough interest that I will. Read about my winter green smoothie challenge HERE.

Today I thought I would share the green smoothie that I enjoyed for breakfast this morning. Nectarines are one of my favorite fruits (second to cherries) and I love the combination of fresh ginger and cilantro with the sweetness of the nectarine. If you have not tried cilantro in your smoothie you have to add some. It adds a refreshing zing and has a lot of health properties (including detoxification of the body).

When I first started drinking green smoothies I added a frozen banana to each drink for sweetness but I find that I do not have to add the banana when I use fresh nectarines or peaches since their sugar content is so high. The texture of this smoothie is lush and smooth and I hope that you enjoy it!

GINGERED NECTARINE GREEN SMOOTHIE

  • 3-4 cups of spinach (or your greens of choice)
  • 1 pitted nectarine
  • 1 cup of coconut water (or regular water)
  • Fresh ginger root (to taste. Ginger can be an acquired taste so I recommend adding a little at a time until you achieve the flavor you desire)
  • Fresh cilantro (to taste. I used approximately 1/2 cup. If you do not like cilantro you could use parsley)
  • 1 Tablespoon of chia seeds (optional)

Blend well and enjoy! Fresh lime juice and zest would be a wonderful addition to this smoothie but I did not have any on hand.

If you want to participate in a green smoothie challenge in August, leave a comment or send me an email or message on my  Facebook page. I would love to come up with recipes that take advantage of the abundance of summer fruit and greens.

If you enjoy nectarines as much as I do, make sure you check-out my last recipe: Cherry BBQ Salad with Nectarine, Sweet Potato, Basil, & Tempeh.

Please make sure you sign up for email updates of my posts, and follow my posts on Pinterest, Tumblr, Instagram, and Twitter.

Stay tuned because the next recipe that I post will be a healthy indulgence. It is a plant-based substitute for a milk-shake that combines chocolate, fresh mint, and coconut – and I promise that it is as spectacular as it sounds.

Enjoy your July and remember to slow down, stop, and savor summer while it is here.

Pink Lilies
Red Rose

 

Cilantro Lime Vinaigrette Dressing

12Cilantro is an annual member of the carrot family that has been grown for thousands of years. It is popular in South American, Mexican, Asian, and Mediterranean dishes. The leaves are used as seasonings in salsas, guacamole, grain salads. The seed is called coriander. Unripened, it has a citrusy flavor and can be used like fennel as a breath freshener, or as a flavoring for fish dishes. The ripened coriander is milder and is used in pickles, curries, bakery, sorbet, etc. The root is also added to curries, and the stems to bean dishes. The oil from the seed is used in perfumes, toothpastes, liquors and massage oils.
~ How To Garden Advice .Com

Cilantro tends to be a herb that people either love or hate. Personally, I love the bright green flavor that cilantro brings to meals and I add it to salsa, salads, guacamole, garnish soups, and I even enjoy it blended into my green smoothies.11

One of my goals this summer was to come up with recipes for salad dressings. Homemade vinaigrette is simple to throw together, composed of common staples, and is free of additives and preservatives. Also, in the summer I have easy access to fresh herbs outside in my container garden. My Orange Dill Vinaigrette Dressing was a hit so I thought that I would experiment with cilantro.

When it comes to salad dressing I tend to really like it to be tangy. On the rare occasion when I purchase bottled dressing I cut half of the bottle with lemon and vinegar. Therefore, if you do not prefer your dressing on the tart side, you may want to make some adjustments to my recipe. I used raw apple cider vinegar in the Cilantro Lime Vinaigrette that I made today. I find that raw apple cider vinegar does have quite a sharp taste to it so if you want a dressing with less tang you could use a milder vinegar. Rice vinegar tends to be less acidic and balsamic vinegar is much sweeter (if you use an aged balsamic vinegar you might want to use some water to thin it a bit. White balsamic vinegar is also a great choice). I keep the oil to a minimum in my vinaigrette to keep it waist line friendly and you could add extra oil to make the vinegar less pungent. The addition of sugar or Stevia would also balance out the tangy vinegar. Taste as you blend the dressing (I like to use pieces of celery to dip in the blender) and tweak and satisfy your taste buds.

If you want a creamy dressing you can take a serving of the Cilantro Lime Dressing and mix it with a Tablespoon or two of sour cream or plain Greek yogurt. I tried this method with Vegan sour cream, added a dash of hot sauce, and served it over cold black beans and tomatoes for dinner and thought it provided a fantastic taste explosion.

Olive oil, lime, cilantro, garlic, vinegar, salt, pepper, and onion.

Olive oil, lime, cilantro, garlic, vinegar, salt, pepper, and onion.

CILANTRO LIME VINAIGRETTE DRESSING

  • 141/2-1 cup of vinegar of choice (add a little at a time and taste as you go to decide how much vinegar your tastebuds enjoy)
  • 1 lime (juice and zest)
  • 1/4 cup extra virgin olive oil
  • 1 cup cilantro leaves
  • 2 cloves of garlic
  • 2 Tablespoons onion
  • 1 teaspoon cumin
  • 1/2 teaspoon red pepper flakes (or more if you like spice)
  • Salt and pepper to taste

VitamixBlend ingredients well and pour into a shakeable cruet or jar in the refrigerator. Your vinaigrette should keep for several weeks (if it lasts that long).

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This afternoon for lunch I had the Cilantro Lime Vinaigrette on a taco salad that had black beans, homemade salsa and guacamole, and spicy brown rice. It was very satisfying and 16the salad was so huge I could not finish it all so I wrapped a portion and put it in the refrigerator. Tonight when I ate the salad I found that the flavors had mingled well and I cannot wait to have the dressing again tomorrow.

Not only would it make a great dressing for green salads but this summer dressing would be great drizzled over roasted or grilled vegetables, to dress corn and tomato salad, to flavor black beans, sprinkled over tacos, and even as a flavor enhancement for fresh salsa and guacamole.

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If you are interested in other salad dressing recipes, previously I posted my two recipes for plant-based Tangy Ranch and Zesty Avocado. You can find this and other recipes on Pinterest.

I hope you enjoy the Cilantro Lime Vinaigrette Dressing. Please leave a comment and join the conversation by “liking” my Produce with Amy Facebook group. Recipe reviews are always appreciated and it is helpful for me to learn what recipes people are interested in. I love being able to help others maximize their health and productivity by eating more fresh fruit and vegetables. Cheers to additive and preservative free salad dressing, summer herb gardens, and thriving!

Click on image for a larger version.

Click on image for a larger version.

February Recipe Round-Up: Winter Bok Choy Slaw from “Vegetarian Times”

“I hate the notion of a secret recipe. Recipes are by nature derivative and meant to be shared – that is how they improve, are changed, how new ideas are formed. To stop a recipe in it’s tracks, to label it “secret” just seems mean.” 
― Molly Wizenberg

Green Smoothies (Baby kale, spirulina powder, mango, strawberries, chia seeds, and water) with a vintage covered glass dish that I bought at a thrift store for $3.

Green Smoothies (Baby kale, spirulina powder, mango, strawberries, chia seeds, and water) with a vintage covered glass dish that I bought at a thrift store for $3.

It feels empowering to report that Mike and I have fueled every morning of 2013 with a luscious green smoothie. We love how satisfying they are and how they hold our hunger over until lunch. The addition of chia seeds makes them especially filling. My weekly shopping list always includes plenty of fresh ginger root and cilantro since those are two of my favorite additions. I love the zing that they give my taste buds. Another ingredient that I have been adding to our smoothies a couple times a week is Spirulina Powder.

I found Spirulina powder in the bulk spice section of our local co-op.

I found Spirulina powder in the bulk spice section of our local co-op.

I was able to buy a small amount (about a cup) from the Marquette Food Co-op in the bulk spice section and I add approximately four teaspoons to the Vitamix before blending. A couple times a week I also add Wheat Grass Powder to our smoothies. One of my future projects is to try to sprout my own wheat grass at home.

People often ask me if I have noticed any major differences in how I feel or look after adding green smoothies back into my diet. Mike and I both feel a surge of energy in the morning after drinking our smoothies and they can really help curb a carb craving if you feel one coming on. A few times since the new year I have blended up a small green smoothie in the evening to enjoy as a pre or after dinner snack. Mike said

Amy during a date Night at the Landmark Inn in Marquette on February 9, 2013.

Amy during a date Night at the Landmark Inn in Marquette on February 9, 2013.

he thinks that my skin is glowing from all the fresh fruit and vegetables that I have been eating. Upper Michigan winters are harsh and normally in February I notice that my skin looks dull and is in desperate need of sunshine. So obviously, Mike’s comment really made me glow. He may be biased, but we ran into my cousin last night and she commented that she could tell from our skin that we are both eating healthy. Talk about a marvelous incentive to eat more plants!

Going back to plant-based eating I knew that one of the pitfalls that I had to work hard to avoid was a food rut. Not only does eating the same thing over and over get boring, but it also prevents our bodies from a getting a wide-range of nutrients. In order to prevent myself from eating the same things over-and-over I asked my Weight Watchers members to join me in a February Recipe Round-Up. The guiding philosophy behind Weight Watchers 360 is that we learn how to make positive behavioral changes in our life. In the months ahead we will be encouraged to contemplate our Spaces and Routines to help us achieve our weight management goals. So what better way is there for us to do this than to get ourselves in the Routine of trying new recipes? I am very guilty of shopping for ingredients for a new recipe and never following through with actually making the food. The fresh ingredients get used for another meal and the shelf stable ingredients sit in our pantry. Many of my WW members said they were guilty of doing the same and have countless cookbooks and Pinterest boards brimming with recipes that they have been meaning to try. Some of the members are joining me in the challenge because they say cooking is out of their comfort zone and they want to be able to prepare their own fresh and healthy meals.  Here are the rules for our Recipe Round-Up Challenge that I created in  a facebook event and shared at the meetings:

The Recipe Round-Up Challenge consists of these steps:

1. Commit to one NEW recipe a week (it cannot be something you have made before).

2. The meal and day of the week is optional (breakfast, lunch, dinner, dessert, or snack) It can be a main entrée, a soup, salad, or a side.

4. Share serving size and PP values.

4. If the recipe contains any unusual or “exotic” ingredients share where you shopped.

5. Give a recipe review. Is it something that you would make again? Would you make any variations?.

6. At the end of the month give Amy a hard copy of the recipe and she will print and make cookbooks for all the participants. In addition to a cookbook we could even have a pot-luck event after one of our meetings to sample our favorite recipes.

5. *Optional ~ post pictures of your recipe experiment on our facebook group.

This Recipe Challenge has been a great incentive to commit to new recipes because it is important to me that I am a role model and do not let my Weight Watchers members down. My number one goal for my first recipe was that I wanted to try a new fruit or vegetable. While I have had Bok Choy before in dishes, I had never purchased it myself. I was tantalized by a Winter Bok Choy Slaw recipe that was featured in the February issue of Vegetarian Times photo (4)magazine. In 2012, I subscribed to VT and am always excited when a new issue lands in my mailbox. Though, regretfully, I have only tried a couple recipes. This is about to change! I highly recommend VT for vegetarians and non-vegetarians alike. The magazine features incredible recipes that utilize an abundance of fruit and vegetables. The magazine is informative and I find it is a terrific educational tool to help me learn more about nutrition.

The recipe made approximately nine cups (I added extra Bok Choy) and was a tasty addition to my lunch last week. The flavor of the slaw improved as it sat in the refrigerator and it is definitely a dish that I will make again. Because Bok Choy is sturdy this would be a fantastic salad to bring to a pot-luck.

Vegetarian TimesFor my version of the Winter Bok Choy Slaw, I did add extra Bok Choy and substituted olive oil for the sesame oil because that is what I had on hand. I also used raw nuts

The raw nuts that I purchase from Target.

The raw nuts that I purchase from Target.

instead of the smoked almonds. The mango was so delicious in the slaw that the next day I also added some pineapple. Both were a sweet and juicy accompaniment to the zesty cilantro and spicy jalapeno.

Raw nuts are a staple in our house and I buy a container every couple weeks. I found an unsalted mix at Target and it includes: cashews, almonds, pistachios, hazelnuts, and walnuts. Many of my Weight Watchers members cite that nuts can be a trigger food and I always recommend that they try raw nuts. Raw nuts are filling, have many health benefits (including healthy fat and protein), and I personally find that raw nuts are not as addictive as roasted, salted ones. The key with nuts is to portion them out because the Points Plus value can add up very quick. I eat the nuts on their own for a quick mid-day snack and I often use them to top a salad so I make sure that I am getting protein.

Winter Bok Choy Slaw. The taste is as vibrant as its colors.

Winter Bok Choy Slaw. The taste is as vibrant as the colors.

What a colorful way to perk up a bland February day!

What a flavorful way to perk up a bland February day!

This was part of my lunch today. Five days later and the Winter Slaw is still appealing and crunching.

This was part of my lunch today. Five days later and the Winter Slaw is still appealing and crunchy.

Vegetarian Times shares more uses for versatile Bok Choy

Vegetarian Times shares more food ideas for versatile Bok Choy

What will be on my plate this week for the February Recipe Round-Up? I have challenged myself to try TWO new recipes this week. Today I am making a Creamy Peanut Butter Soup with Ginger and Chili from the Weight Watchers 360 Cookbook, Turn up the Flavor. The cookbook was a delightful holiday gift from Florine Mark. Thank you, Florine, for your tasteful and handy gift!

I also have a decadent looking Sweet Potato Veggie Burger recipe on a Pinterest board that I have been meaning to try for a long time. Stay tuned for future blog posts and recipe reviews of the February Recipe Round-Up. Hopefully this post has inspired you to add some new recipes to your weekly meal plan. I would love to hear about your favorites!
I have a wide selection of WW cookbooks and my goal for 2013 is to put them to use.

I have a wide selection of WW cookbooks and my goal for 2013 is to put them to use.