Getting Saucey

I’ve finally sat down with enough time and mental energy to form a coherent post.  My last post was June 15th, can you believe that?! Life has been on fast forward this summer.  Once the weather grants us beautiful days, I can’t seem to help but fill them as full of activities as I can.  The hustle and bustle of being out and about is great but doesn’t leave me with much time to sit down to write.  After reviewing the growing list of recipes I want to share with you all, I knew I couldn’t wait any longer. You have empty plates to fill, after all, and I have the recipes to fill them! 🙂

So, my goal this week is to cross off every recipe on my list. Which will probably equate to a couple posts a day. Stay tuned, like, and comment to keep me motivated!

I love to know who is reading and sharing my posts, so pretty please, comment and let me know how your dish turned out or if you have any questions.

Now, let’s get down to business. I have two sauce recipes to share with you today. Both come from Argentina and pair wonderfully with grilled proteins.

{Chimichurri Rojo}

(Original recipe from Epicurious.com)

*Disclaimer: this sauce is very spicy! I did not use all the spice the recipe called for and still had to mix in sour cream to tone down the heat. Proceed with caution and use a light hand when adding spices.*

[Ingredients]

• 4 TBSP Extra virgin Olive oil
• 1/2 cup Red Wine Vinegar
• 1 1/2 TBSP Paprika
• 1 TBSP Cayenne
• 4 cloves garlic, minced
• 1 tsp freshly ground black pepper
• 1 tsp ground cumin
• 1/2 tsp kosher salt
• 1 fire roasted bell pepper

[Directions]

1. In a food processor, pulse together garlic, bell pepper, and olive oil until pureed and smooth.
2. Pour into a medium bowl. Add remaining ingredients and whisk together.
3. Refrigerate about 15-30 minutes before using to allow flavors to develop.
4. Use as a marinade or sauce to top meat, fish, or pasta.

{Chimichurri Verde}

(Original recipe found on foodandnutrition.org)

[Ingredients]

• 1 loosely packed cup fresh basil leaves
• 1 loosely packed cup fresh parsley leaves
• 1/2 loosely packed cup cilantro leaves
• 1/2 loosely packed cup oregano leaves
• 1/3 cup extra-virgin olive oil
• 1/4 cup chopped onion
• 2 cloves garlic
• 1/4 cup red wine vinegar
• 1/2 tsp ground cumin
• 1/2 tsp salt

[Directions]

1. Add all ingredients to a food processor and pulse until herbs are finely diced.
2. Serve over grilled meat.

Bonus Round! I used the Chimichurri Rojo as the dressing for a pasta salad. Scroll down to find that recipe.

{Chimichurri Rojo Pasta Salad}

[Ingredients]

• 1/2 – 3/4 cup Chimichurri Rojo sauce
• 1/2 cup – 1 cup plain greek yogurt or sour cream
• 1 package noodles, cooked
• 1 large zucchini
• 1 large summer squash
• 1 cucumber
• 1/2 carton cherry tomatoes
• 1 bell pepper
• 1/2 cup shredded carrots
• 1 brick mild, semi-soft cheese (I used Formaggio with Salsa and Cilantro)

[Directions]

1. Cook noodles according to the instructions on the box. Rinse with cool water then set aside in a large bowl.
2. Whisk together chimichurri rojo and sour cream/greek yogurt in a small bowl.
3. Rinse and cut vegetables into bite size pieces.  Add to bowl with noodles. Cut or grate cheese then add to bowl with veggies and noodles.
4. Pour sauce over noodles/veggies then stir or toss to distribute sauce and vegetables.
5. Serve chilled.

Cheers,

Danielle

Green Glow Juice

Being so actively involved in nutrition, I am still amazed that I forget how my body thanks me when I fuel it properly.

Like everyone else, the convenience of unhealthier foods can overpower the “work” of putting together a healthier meal.

The wonders good, whole food can do for your body, mind, and spirit is simply amazing.  When I put good fuel in my body, it performs better. I have more energy throughout the day, my workouts are much easier, and my mood is lifted.

Green juices and smoothies have been my go-to lately to ensure I’m giving my body lots greeny nutrients 🙂

This juice is sweet but it definitely has a kick because of the ginger. It makes about 32 ounces, enough for two or to enjoy more than once.

{Green Glow Juice}

[Ingredients]

• 1 pear
• 2 handfuls baby spinach leaves
• 2 tbsp key lime juice
• 6-8 ounces of water
• 1 1/2 cups ice cubes
• 1/4 cucumber
• 1 tsp fresh, diced ginger

[Directions]

1. Rinse pear, core, and cut into large chunks.
2. Roughly cut cucumber.
3. Add all ingredients to your blending system and place on the highest setting.  Blend for 3-5 minutes.
4. Serve over ice.

Holy Guacamole

It just dawned on me that I can hands down, no question about it tell you what my favorite fruit is.  It seems so silly it has taken me so long to realize this but I guess that’s why they say hindsight is 20/20 🙂

The AVOCADO! I don’t think many people think of it as a fruit but it is.

You just can’t beat how versatile the avocado is.  You can eat it plain, cook an egg in one half, make guacamole, add it to smoothies, the list goes on.

Both of my posts today will have the grand avocado starring in the ingredient list.  This post will be dedicated to my guacamole recipe. Its a favorite at Byers family gatherings. It is really easy to make and I often use my Ninja to get everything but the avocado really finely diced. I like a chunky gauc but if you prefer a smoother consistency, throw everything in your food processor.

Don’t be afraid to jazz up this recipe, I often play around with different spices then wait to hear the reactions.  Our favorite mix-ins are Queso Blanco or Chihuahua cheese, fresh lemon or lime zest, a dollop of plain Greek yogurt or low-fat sour cream, green chilies, or jalapenos.

{Holy Guacamole}

[Ingredients]

• 4 avocados
• 1/4 of a large red onion
• Fresh cilantro, about 1/4 cup
• 2 cloves garlic
• 2 vine ripened roma tomatoes
• 1 bell pepper or fire roasted pepper
• 2- 3 TBSP Lime juice
• Chili powder
• Salt & Pepper

[Directions]

1. In a food processor, pulse cilantro, onion, garlic, pepper, and lime juice until finely chopped.
2. In a medium sized bowl, smash avocados into a chunky consistency.
3. Gently fold mixture from food processor into the mashed avocados.
4. Add chili powder, salt, and pepper to taste.

Cheers,

Danielle

Pumpkin Spice Latte Smoothie

Ingredients:

1/2 cup Oregon Tea Sugar-free Chai Tea Concentrate

1/4 cup Unsweetened Vanilla Almond Milk

1 handful spinach

1/2 cup pureed pumpkin

1 frozen banana

1 tsp instant coffee granules

1/8 tsp ground cinnamon (I really just shake in a little bit)

1/8 tsp ground nutmeg (Same as above, just a little shake should be enough)

1/2 scoop Vanilla Designer Whey protein powder

1 TBSP Sugar free Cheesecake Instant pudding powder

1 tsp ground chia seeds

8-10 large ice cubes

Directions:

1) Blend chai tea, almond milk, protein powder, instant pudding powder, ground chia seeds, cinnamon, nutmeg, spinach, pumpkin & coffee granules in blender. (I use a Ninja blender <3)

2) Once blended, add 3-4 ice cubes then blend until smooth. Repeat with remaining ice cubes.

3) Run frozen banana under warm water so you can peel it.

4) Break banana in half, add to blender, blend until smooth.

This makes a big smoothie, about 24 fl. oz.! Use less ice to reduce the size. I would probably use less coffee, cinnamon, & nutmeg if you reduce the ice.

Enjoy!