Zucchini Spiral Salad

I'm the "what's in the frig that I can make tonight", kind of gal. Tossing things together without a plan always, usually gets me a good dinner dish. This particular salad was one of the good ones! I had zucchini to use before it expired and lots of tomatoes to use. So, I created something very simple.

Here's the how to:

2 med/lrg zucchini, spiralized
2 large tomatoes, diced
2 tbs fresh parsley
Pepper to taste (I don't use salt)
Greens, of your choice
Vinaigrette

That's it! I have this cool gadget, the Spiralizer. The handheld and the big one from a popular store.  I haven't mastered either one but do fine for what I make. They make life in the kitchen easier and more creative.

Spiralize the zucchini into a large bowl.  Toss in the diced tomatoes, parsley and pepper, adding any other ingredient of your choice. Such as shaved carrots, sounds good to me.

Then I searched for a dressing with apple cider vinegar, and found Raw Apple Cider Vinaigrette (omitting the salt), here.
Wish I took a photo.

This. Was. A. Great. Dish.  I finished it off on top of a hot sweet potato and some greens (Arugula). Just ask the hubster, he is my biggest fan this week. I've done well introducing him to some new smoothies and dinners.

After checking out the Detoxinista blog, I can't wait to try her Healthy Klondike Bars and Cauliflower Pizza Crust.  Check this site out! Yum.

Enjoy!

Shroom Cups!

It's been a while, but I've been busy. Trying new recipes, crafting DIY projects and spending time with family and friends, and at the beach. I have lots of drafts and no time to post them, but will at least try once a week.

I'm always eating my Raw as much as possible, and here is my latest creation~

Portobello Cups

Such a yummy dish! I didn't chill my mixture to form patties, I plopped it right into my cupcake tin that I lightly coated with coconut oil for non-stick.  Set your oven for 350 and bake for 30-45 minutes.  I used what I had on hand, 2-portobellos and a pack of white mushrooms.

Here's the how-to:

Portobello mixture:

Use blender or processor to mince mushrooms with spices and set aside.  I used all dry spices. 

1 tsp Sage

2 tbs Oregano

1 tbs Thyme

2 tbs Parsley

1/4 tsp Pepper

1/ cup Nutritional yeast 

1-1/2 tbs Tamari 

Set mixture aside, and: 

Sauté onion to your desired texture. I go to where they are just turning clear. I leave them in larger pieces rather than minced, I like the taste and wanted the texture.

White onion (1 medium)

1 tsp Turmeric

2 tbs Tamari

1 Clove Garlic

Veggie broth (this is what I use to sauté, you can add as you need)

Sauté a fat slice of tomato, in the same pan for an added layer. 

Topping:

I took 4 Roma tomatoes and 2-tbs of goat cheese (yes this is the only cheese I will toss into a dish), and processed that for a nice top-off for my stack. 

Side:

I accompanied my Shroom Cups with lightly sautéed snow peas. Using the same pan as the sautéed onions for added flavor. 

And voila! 

I loved them, the hubster loved them, and we both went for more helpings! So delicious. Next time I'll make a cauliflower flatbread to put it on.  You can use on your favorite green as a wrap. Anything goes. Enjoy!