Four Great Recipes for Anytime You’re Hungry
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Published on November 10, 2016

mashed cauliflower

Four Great Recipes for Anytime You’re Hungry

The Ideal Living program offers oh-so much variety, we just don’t know where to begin. But let’s start with some summery-flavored shrimp, add a snack that’s great for any outing or gathering and complete things with a side dish that might fool your friends into thinking it’s not healthy (it is!)

Each of these recipes is available on its own easy-to-print sheet, so grab them all today and try them all this month – they’re awesome for upcoming holidays, too.

Garlic Mashed Cauliflower


  • 1 head cauliflower
  • 2 cloves minced garlic
  • Fresh Parsley
  • Walden Farms Mayo
  • Ideal Salt
  • Pepper

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 Tbls. Walden Farms Mayo, ¼ tsp Ideal Salt, pepper to taste and minced Parsley. Enjoy!

Deviled Eggs


  • 1 dozen Eggs
  • Walden Farms Mayo
  • Ideal Salt
  • Pepper
  • Fresh Parsley
  • Dried Beef
  • Red Bell Peppers
  • Banana Peppers – in a jar
  • 1 tsp. Dijon mustard


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 Tbls Walden Farms Mayo, 1 tsp Ideal Salt, pepper, 2 Tbls. Juice from banana peppers. Mix all together and pipe into egg whites. Makes 24 half eggs, 2 halves would equal about 3 ounces of protein for the day.

Shrimp and Asparagus


  • 7 oz shrimp, peeled & deveined
  • 1 Tbsp ginger, minced
  • 1 tsp garlic, minced
  • 2 cups asparagus, blanched & chopped
  • 1/2 lime, juiced
  • 1/4 tsp grape seed oil
  • sea salt & pepper, to taste

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


  • 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, ect.)
  • 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


  1. Ahead of time cook your shrimp by boiling in water, add 2 Tbls 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.
  2. Assemble your salad by mixing the greens, chopped pepper, onion, chop a few leaves basil, celery, Avacado.
  3. Mix your dressing – 1/4 cup olive oil, splash of fresh lime juice, 1 Tbls balsamic vinegar, pinch of salt and pepper and 1-2 cloves diced garlic. Top your salad and add your shrimp.

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