02 September 2014

The Detox Salad

Detox Salad by Christi Rauth


The Detox Salad is packed with nutrients and flavor. It is the perfect addition to your everyday meal planning or kickstart after over-indulging.

The Detox Salad

serves 4

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons unfiltered, raw, apple cider vinegar
  • 6 tablespoons fresh lemon juice (about 4 lemons)
  • 3 teaspoons pure maple syrup
  • 2 teaspoons fresh grated ginger
  • few pinches of Himalayan salt or sea salt
  • few pinches of fresh cracked black pepper
  • 1 - 10 ounce bag of Trader Joe's Cruciferous Crunch Collection (see Cook's Note for alternative)
  • 1 cup cauliflower florets, chopped
  • 3 tablespoons sun-dried tomatoes, not in oil
  • 1/4 cup chopped cilantro
  • 3 tablespoons unsalted, roasted pecan pieces

Directions

Combine oil, apple cider vinegar, lemon juice, maple syrup, ginger, salt and pepper in a canning jar and shake to combine. In a serving bowl, combine Cruciferous Crunch, sun-dried tomatoes, cauliflower, cilantro and pecan pieces. Add dressing and mix to combine. Let salad wilt for at least 10 minutes before serving.

Cook's Notes

In place of Trader Joe's Cruciferous Crunch, use 4 cups chopped kale, 1 cup chopped cauliflower, 2 cups shaved brussel sprouts, 2 cups chopped cabbage, 2 cups chopped broccoli

29 August 2014

Little Lovelies | Fresh Life

Fresh Life Perfume
Fresh Life is my Summer 2014 scent and I'm taking it into Fall!
Light, fresh and reinvigorating.
The perfect Little Lovelies for everyday.

25 August 2014

Cilantro Lime Tilapia

Cilantro LIme Tilapia by Christi Rauth 


Fresh. Simple. Delicious. Healthy.

Add this meal to your rotation!

You won't be disappointed. I promise.

Not a fish eater? Try this recipe with boneless, skinless chicken breats!

Cilantro Lime Tilapia

Serves 3


Ingredients

  • 1 pound tilapia fillets
  • 1/2 purple onion, chopped
  • 1/2 cup cilantro, chopped
  • 2-3 limes - zest from one lime; juice from both (you want juice from one lime for each tilapia filet)
  • 1 jalapeno, seeds removed, chopped
  • Pinch of Kosher salt per fillet
  • Fresh ground black pepper - a few sprinkles on each side, or to your taste
  • 1 tsp olive oil

Directions

  1. Rinse fillets in cold water and pat dry in between paper towels.
  2. Sprinkle each side with salt and pepper.
  3. Over medium-high heat, add the olive oil.
  4. Mix the purple onion, jalapeno, lime zest and half of the cilantro. Place into the skillet in a small mound as a base for the fillets.
  5. Place the tilapia on top of the purple onion, jalapeno, lime zest and cilantro.
  6. Squeeze half the lime juice over the fillets.
  7. Let cook for 5 minutes until the fish turns slightly whitish and is starting to flake.
  8. Flip the fillets and add the remaining lime juice. (The onions, jalapeno, lime zest and cilantro will flip with them! That's ok!)
  9. Cook for 4-6 more minutes, until flaky and white.
  10. Serve immediately, garnished with the onion mixture in the pan, as well as remaining cilantro.

Cook's Notes

In the photo, this dish is served over fresh spinach and Cilantro Lime Quinoa Salad. The warmth of the fillets slightly wilts the spinach. No dressing is needed. You may wish to add an extra squeeze of fresh lime when serving.

Cilantro Lime Quinoa Salad

Cilantro Lime Quinoa Salad

This is the perfect, always-have-in-your-refrigerator dish.

Serve it warm or cold. Day 1 or Day 5. It's amazing.

It pairs well with any protein.

Toss it over mixed greens and veggies. Add avocado.

Stuff it into an Ezekiel pita with heirloom tomatoes and avocado.

Eat it straight from the container. With the refrigerator door open.
Or be civil and serve yourself a bowl and sit down.

However you eat this Cilantro Lime Quinoa Salad, you will not be disappointed.



Cilantro Lime Quinoa Salad

makes 6 cups of salad
This salad is for you, sweet Sister. Thank you for the inspiration. xo

Ingredients

1 1/2 cups dry quinoa, rinsed
3 cups low-sodium chicken or vegetable broth
1 tsp minced garlic
Dash of Kosher salt
1/2 teaspoon fresh ground pepper1 cup shelled edamame, room temperature (see Cook's Notes)
1 cup fire-roasted corn, room temperature (see Cook's Notes)
1 yellow or orange bell pepper, chopped
1 red bell pepper, chopped
1/4 cup chopped purple onion
1/3 cup chopped cilantro
1 cup feta crumbles
1/8 teaspoon chili flakes
Juice from 3 limes

Directions

Bring quinoa, broth, garlic, salt and pepper to a boil. Reduce to a low simmer and let cook covered for 15 minutes. Remove from heat and take the lid off after 15 minutes. Fluff with a fork.
In a bowl, mix to combine edamame, fire-roasted corn, both bell peppers, purple onion, cilantro, feta, chili flakes and lime.
Add cooked quinoa.
Mi with a serving fork.
Enjoy!

Cook's Notes

I buy shelled edamame and fire-roasted corn frozen. While the quinoa is cooking, I let the edamame and corn sit in hot water for 5-10 minutes. This allows it to defrost without cooking completely. You want them to have crispness to them.
Store leftovers in an airtight container for up to 5 days.

21-Day Fix Notes

A serving of this dish is 1/2 cup. It equals 1 1/2 yellow, 1 blue and 1/4 green.

Related Posts Plugin for WordPress, Blogger...