Four Great Recipes for Anytime You’re Hungry
Here are some healthy recipes to add variety and flavor to your meals.
Garlic Mashed Cauliflower
Ingredients
- 1 head cauliflower
- 2 cloves minced garlic
- Fresh parsley
- Walden Farms Mayo
- Salt
- Pepper
Directions
Cut cauliflower from head into pieces. Mince garlic. Place both in boiling pot of water and boil until soft, about 10-15 minutes. Drain water. Mash with potato masher. Add 1 Tbsp. Walden Farms Mayo, ¼ tsp. salt, pepper to taste and minced Parsley. Enjoy!
Deviled Eggs
Ingredients
- 1 dozen eggs
- Walden Farms Mayo
- Salt
- Pepper
- Fresh parsley
- Dried beef
- Red bell peppers
- Banana peppers – in a jar
- 1 tsp. Dijon mustard
Directions
Hard boil eggs and peel. Cut eggs in half and de-yolk. Place yolks in a bowl and mix in chopped/minced red bell peppers, chopped banana peppers, minced fresh parsley, chopped dried beef, 2 Tbsp. Walden Farms Mayo, 1 tsp. salt, pepper, 2 Tbsp. juuice from banana peppers. Mix all together and pipe into egg whites. Makes 24 half eggs, 2 halves would equal about 3 ounces of protein.
Shrimp and Asparagus
Ingredients
- 7 oz. shrimp, peeled and deveined
- 1 Tbsp. ginger, minced
- 1 tsp. garlic, minced
- 2 cups asparagus, blanched and chopped
- 1/2 lime, juiced
- 1/4 tsp. grape seed oil
- sea salt and pepper, to taste
Directions
In a hot non-stick pan with grape seed oil, add shrimp, ginger and garlic; sauté. Add asparagus; let reheat. Lastly, add lime juice to deglaze the pan.
Anytime Can Be Summer Shrimp Salad
Ingredients
- 1 pound uncooked, raw shrimp
- 1 lemon and 1 lime
- ½ tsp. red pepper flakes
- 1 tsp. salt
- 1 tsp. pepper
- 2 cloves minced garlic
- 6 cups salad mix (arugala, romaine, spinach, etc.)
- Yellow pepper
- Red onion
- Ripe avocado
- Basil
- Olive oil (high end oil, a basil olive oil would be great)
- Balsamic vinegar (high end vinegar)
- Salt and pepper
- Diced garlic
Directions
- Ahead of time cook your shrimp by boiling in water, add 2 Tbsp fresh lemon juice, and seasoning mix. Add shrimp to boiling water, take out immediately when turns pink and rinse in ice cold water to cool and stop cooking. Refrigerate until ready to serve with salad.
- Assemble your salad by mixing the greens, chopped pepper, onion, chop a few leaves basil, celery, avocado.
- Mix your dressing – 1/4 cup olive oil, splash of fresh lime juice, 1 Tbsp. balsamic vinegar, pinch of salt and pepper and 1-2 cloves diced garlic. Top your salad and add your shrimp.
