Flowfit

Dontcha just love when something works?  I mean, when it works so well, you get to do it over and over again?!

This happened last night while making dinner.  Vegan mac and cheese, baked all hot and bubbly… waitin on my Plan B Box for fresh veggies to make a side salad… but dinner time was fast approaching and the ice had the delivery truck later than normal.  Okay, into the fridge to see what I can find – A yellow carrot, A zucchini and half a red onion.  Didn’t look like much when I put it on my counter.  So, how do you make little ingredients go farther?  Make them little!!

Out came the mandolin…

Match Stick Salad:

• 1 zucchini
• 1 carrot
• red onion

Grate selected veggies on mandolin, toss in some chopped spinach or parsley, add dressing of choice (I used The BEST EVER Lemon Dressing), mix and serve.

YUM!

My kids LOVED this salad.  And BOTH of them say they “hate” zucchini!  Guess they thought it was cucumber?  Shhhhh….. don’t tell them!  They liked it so much infact, I used this very same idea to make them lunch today!

Match Stick Veggie Wraps:

Using your handy dandy mandolin, grate veggies of choice.  I used same as above and added yellow pepper.  Place spinach tortilla on counter, wipe with favorite dressing (I used Caesar), place veggies in row, (add cheese if you want), and roll!  Super easy and super yummy!

Gotta love a two-fer.

Double YUM!

I wouldn’t really call it a salad, but this side easily falls into the “raw food” category.  The last few weeks, my plan B box has been cheerily full of sunny yellow patty pan squash (also called scallop squash).  I’ve always liked them gently sauteed or mixed into soups, but this time I wanted to eat them as is.  One of the wonderful things for me about eating raw food is that if you are used to eating these foods cooked….the texture is such a nice surprise!  Even better – the nutrients and goodness are all left intact.  Awesome!  Try this out, you are sure to love it!  My kids (6 and 8 years old) gobbled it up!

Patty Pan Squash “Salad”:

serves 4

• 3 fist sized patty pan squash, cut into small matchsticks
• 4 tbsp finely chopped red onion
• juice 1/4 lemon
• 1 tbsp olive oil
• 1/4 tbsp maple sugar (maple syrup can be used – use 1/2 tbsp)
• 1 clove garlic, finely chopped
• small handful fresh basil, rough chopped
• 1/4 cup unsalted cashews, finely chopped
• sea salt and freshly ground pepper

Combine all ingredients and serve immediately.  Add fresh pea shoots or spinach to bulk up if you wish.  Enjoy!   Tastes just like summer….

YUM!

Last night we wanted something grilled.  The smell of bar-b-que was in the air and we were all salivating for something with that smokey charred taste.  In my fridge I had a selection of fresh veggies, so I lined them up on the bbq and this is what happened:

Grilled Balsamic Veggies:

Selection of vegetables of your choice.  I used asparagus, yellow pepper and red onion.  Pick your favorites and enjoy!

Balsamic Glaze:

• 1 tbsp balsamic vinegar
• 1 tbsp extra virgin olive oil
• 1 tbsp whole grain mustard
• 1 tbsp honey
• sea salt and fresh cracked black pepper

Combine above ingredients in bowl. Whisk to combine.  Add veggies, stir to coat.

Place veggies on grill set to meduim heat.  Grill turning frequently for approximately 2-3 minutes per side. Watch them closely as all grills are different.  They should still be crisp tender.

Using same bowl with remaining glaze, place veggies back into bowl and toss to coat.  Serve with brown rice, couscous or quinoa…. or with “Grilled Bruschetta Pizza” like I did. YUM!

This old-fashioned and heavily dressed salad gets a new healthy life with this lighter dressing. The flavours go great with grilled steak! Ensure your portion of salad is bigger than your portion of steak and you’re good to go. I usually add another vegetable to round out the meal. Broiled or grilled asparagus is a great compliment.

Simple and delicious!

Steak House Salad (with a twist)
Serves 4
• 1 head of iceberg lettuce (quartered)
• Handful of cherry tomatoes (halved)
• Red onion rings (optional)
• 1 tbsp yogurt
• 1 tbsp Renee’s “Chunky Blue Cheese” Dressing
• ¼ cup my the BEST EVER Lemony Dressing
• S&P to taste
Remove outer layers of lettuce and bottom of core. Slice head in half, then each in half again. In recycled jam jar, place yogurt, blue cheese dressing and Lemony Dressing. Shake shake shake.
On plate, place wedge of lettuce. Pour small amount of dressing over wedge. Surround with tomatoes cut in half. Sprinkle with fresh cracked black pepper. Slice onion thinly and place rings on top of salad if desired. Add fresh cracked pepper for bite.
YUM!