Shredded Chicken & Roasted Veggie Meal Prep – 4 recipes, 16 meals

Set aside part of Sunday, or any day really, to meal prep my Honey Garlic Slow Cooker Shredded Chicken that can be used in the four recipes that I share in this post — its an economical and convenient way to set yourself up for success on your health, fitness or weight-loss journey.

Shredded Chicken & Roasted Veggie Meal Prep - 1 protein, 4 recipes, 16 meals

The slow-cooker chicken is spread divided up to make 4 different recipes covering breakfast, lunch and dinner — that means you can stock your fridge with 16 individually-portioned meals than can be enjoyed throughout the week or frozen for use later.  Read on to get the shopping list, recipes and execution strategy.  Continue reading

Easy Seared Ahi Tuna with Rainbow Winter Veggie Toss

Seared Ahi Tuna with Riced Rainbow Winter VegetablesAhi Tuna, a fish so nice they named it twice!  Yup, “ahi” is simply the loosely translated name for “tuna” in Hawaiian. If you love fish, but aren’t familiar with Ahi, you need to make its acquaintance soon – and the Seared Ahi Tuna from the line of Bumble Bee SuperFresh® seafood is a quick, convenient way to make waves and earn raves at the dinner table. Bumble Bee SuperFresh Seared Ahi Tuna

With colder weather just around the corner, I tossed together some of my favorite hearty and vibrantly-hued veggies into a simple yet stunning side dish – Winter Rainbow Veggie Toss with Gingered Lemon Glaze. This healthy vegetable recipe of finely diced purple sweet potato, butternut squash and cauliflower makes a colorful sidekick to the beautiful pink center of seared Ahi but it would also be totally on fleek with other fish or lean proteins. In the summer, this no-cook tuna is the perfect protein to top a crisp, fresh salad and is sure to elevate any lunchbox and get co-worker’s tongues wagging! Bumble Bee SuperFresh Seared Ahi Tuna

Easy Seared Ahi Tuna with Rainbow Winter Veggie Toss makes a quick, convenient and healthy weeknight dinner.I really appreciate that Bumble Bee SuperFresh® Seared Ahi Tuna is wild caught and harvested from sources managed to promote healthy fish stocks for future generations – that’s important to the values held by me and my family. A more selfish benefit however is the lack of nasty fish smell. Thanks to prepping straight from the freezer, there is no off-putting “fishy smell” that sometimes comes with thawing and cooking fish and seafood at home – it’s amazingly fresh tasting and fresh smelling! None of my kids has ever walked in the house and said “ewwwwww”!

So, let’s get this Ahi party started! To “prepare” the Bumble Bee SuperFresh® Seared Ahi Tuna, simply remove from the finely sliced fish from the freezer and vacuum pack wrapping and allow to defrost in the refrigerator for 3 hours. That’s it! The wild caught, premium grade fish is already encrusted with a garlic peppercorn rub and pre-seared to enhance taste and texture. That’s it, that’s all!

Riced Rainbow Winter Veggies with Gingered Lemon GlazeWhile the tuna is thawing, you can prep the veggies for the Winter Rainbow Veggies with Gingered Lemon Glaze. The recipe is super simple to heat up, but there is some elbow grease required to chop all the veggies. For speed, I suggest using an official potato ricer or even a spiralizer on the squash and purple potato, dicing down the spirals afterward. Head down to the recipe below for the full detail!

Find out where to buy Bumble Bee SuperFresh SeafoodAre you ready to impress your family and friends with Bumble Bee SuperFresh® products, they’ll naturally assume a lot of time and trouble went into preparing a such fine dining holiday experience. No need to mention that the Bumble Bee SuperFresh® Seared Ahi Tuna is simply “thaw and serve,” that will be our little secret. Head over to the Store Locator or Amazon Fresh to get your hands in this convenient, high quality product that is perfect for both special celebrations and everyday dining. If tuna isn’t your thing, the line of Bumble Bee SuperFresh® also includes Tilapia with Lemon, Pepper & Herbs, Tilapia with Garlic and Extra Virgin Olive Oil, Salmon with Garlicky Black Pepper and Extra Virgin Olive Oil, and Salmon with Garden Pesto.

Are you a fish fan? How many times a month do you eat it at home? Favorite fish or recipe? Please share in the comments below – XOXO, Jennifer

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

Seared Ahi Tuna with Riced Rainbow Winter Vegetables
Easy Seared Ahi Tuna with Rainbow Winter Veggie Toss
Print Recipe
Create a vibrant and very festive weeknight dinner this holiday season with convenient, frozen seared tuna and a simple diced medley of winter vegetables.
Servings Prep Time
2 servings 15 minutes
Cook Time
5 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
5 minutes
Seared Ahi Tuna with Riced Rainbow Winter Vegetables
Easy Seared Ahi Tuna with Rainbow Winter Veggie Toss
Print Recipe
Create a vibrant and very festive weeknight dinner this holiday season with convenient, frozen seared tuna and a simple diced medley of winter vegetables.
Servings Prep Time
2 servings 15 minutes
Cook Time
5 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
5 minutes
Instructions
for Ahi Tuna
  1. To prepare fish, simply remove from the finely sliced fish from the freezer and vacuum pack wrapping and allow to defrost in the refrigerator for 3 hours.
For Rainbow Winter Veggis
  1. Heat olive oil in large skillet to medium-high heat.
  2. Add sweet potato, cauliflower, and squash and saute, stirring frequently, for approximately 5 minutes or until becoming tender.
  3. Add garlic and ginger and cook for 1 additional minute.
  4. Stir in lemon juice and soy sauce and until heated. Season with salt and pepper to taste. Garnish with lemon zest.
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“Gimme Mo” Mojo Citrus Guacamole

"Gimme Mo" Mojo Citrus Guacamole brings a Latin American twist to your favorite avocado dip -- loaded with garlic and zesty oranges!  Dollop on salads, sandwiches or fish tacos! Or, just dip a chip at your next party!We eat guacamole by the truckload over here and I see nothing wrong with that! — I mean, HELLO heart-healthy, creamy, satiating fats! This simple pleasures is a staple in my life, dolloped on my salads, sandwiches and veggies sticks. Making a yummy meal and NOT having guacamole within lifting distance from my lips feels like a hot date that didn’t end with a kiss. Such a bummer!

I’ve used avocados every which way and have a dozens of guacamole recipes in my mealtime rotation. A recent creation is “Gimme Mo” Mojo Citrus Guacamole with a sensational Latin American-inspired twist that is perfect for plantain chip dipping, toast smearing and fish taco topping.

"Gimme Mo" Mojo Citrus Guacamole brings a Latin American twist to your favorite avocado dip -- loaded with garlic and zesty oranges!  Dollop on salads, sandwiches or fish tacos! Or, just dip a chip at your next party!

Before jumping into this quick and easy guacamole recipe, let me give you the quick 411 on the magical sauce that inspired it. While originating in the Canary Islands, mojo is a simple sauce that is now splattered and slathered on nearly everything edible in Central America, the Caribbean and parts of the southern U.S. With as many regional variations as there are uses for this quintessential Latin condiment, I’m most familiar with the Cuban preparation. Cuban mojo is made with olive oil, sour citrus juices (like bitter orange and lime juice), oregano, and garlic – loads and loads of garlic. It’s often used as a marinade for pork, chicken and seafood, a dip for fried plantains or yucca, or for dressing veggies and potatoes.

I love the mojo flavor profile and have done past recipes like Mojo Steak Kebabs and Mojo Chicken with Grilled Oranges (below) are both delicious!  This guacamole would be a perfect complement to both! Not only can “Gimme Mo” Mojo Citrus Guacamole be served atop a main dish on the dinner plate, to the side of a salad, or in a festive dip bowl – it also makes a clever single-serve presentation scooped into the emptied halves of the orange peel.

grilled chicken breasts and oranges

I originally developed this recipe for the new Guacamole Herb and Spice Blend from the Instantly Fresh line at Litehouse Foods.It’s a mixture of freeze-dried herbs and seasonings (including cilantro, garlic, red onion and red chili) that make it easy to get the guacamole bowl filled to the top “chop-chop” without endless slicing and dicing!  There are no preservatives or other yucky chemicals in this convenient spice blend that you can pick up on the spice aisle or in the produce department (although it doesn’t need to be chilled).  If you find a bottle, just swap out the red onion, jalapeno and cilantro in the recipe below for 4 tablespoons of this magical spice blend.

Litehouse Foods Instantly Fresh Guacamole Blend

Are you an avocado addict? How many would you guesstimate you eat in a month? What is best thing you’ve dipped a chip or carrot stick into lately?  Please share in the comments, XOXO – Jennifer 

“Gimme Mo” Mojo Citrus Guacamole
Print Recipe
This Latiin-inspired take on guacamole adds loads of garlic and zesty orange juice! The perfect condiment for your main dishes . . . but mainly for dipping!
Servings Prep Time
8 servings 10 minutes
Cook Time
0 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
0 minutes
“Gimme Mo” Mojo Citrus Guacamole
Print Recipe
This Latiin-inspired take on guacamole adds loads of garlic and zesty orange juice! The perfect condiment for your main dishes . . . but mainly for dipping!
Servings Prep Time
8 servings 10 minutes
Cook Time
0 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
0 minutes
Instructions
  1. In bowl, mash together peeled and pitted avocados with orange juice and lime juice (if avocados are extra large, you may need a small splash extra of each).
  2. Stir in onion, pepper, cilantro,oregano (or 4 Tbsp swap of the guacamole blend mentioned in blog post), salt and garlic.
  3. Use zester, to remove approximately 1 tablespoon zest from orange. Stir into guacamole.
  4. Peel orange and cut away any pith and most membrane. Dice into small chunks. Gently stir into guacamole.
  5. Serve as dip or condiment for sandwiches, burgers, fajitas, salads, etc.
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Slow Roasted Balsamic Tomatoes and La Tomatina

Tomato toes IG‘Tis the season for tomatoes! Load up on this garden staple, slow-cook them in the oven to perfection,, and what you don’t gobble up right away, can be stuck in the freezer and enjoyed throughout the year – the taste of summer will last forever. Tomato lovers are going to absolutely swoon over this easy recipe for Slow Roasted Balsamic Tomatoes!

Also, have you ever heard of the La Tomatina Festival? it’s a wild party of tomato-tossing on the cobblestone streets of a little Spanish town. I say show up with a bottle of Wocestershire and Vodka and just open your mouth! Check out the video at bottom of post!

Slow Roasted Balsamic Tomatoes - multiply the recipe and store in the freezer or year-round enjoyment on salad, pizza, pasta, steak and more.

Even though this recipe takes an hour to cook (that’s a long time in my quick-fix book), it’s well worth the wait. Roasting tomatoes in the oven deepens the sweet, rich flavor of tomatoes. This little trick is especially helpful if your using tomatoes from the produce department, which aren’t as vine-ripe as those grown at home. This make-ahead recipe serves about 10, but feel free to double, triple or otherwise multiply depending on your tomato addiction.

 Also, if you’re looking for a top-notch olive oil, I highly recommend the Organic Extra Virgin Olive Oil from Ellydale Organics, a division of NOW Foods.

Slow Roasted Balsamic Tomatoes 250 - thefitfork

I’ve served these little succulent beauties on salads, pizzas, anti-pasta platters, steaks and chopped up and incorporated into so many recipes. They also make a healthy snack just plucked straight off the pan. Enjoy!

So, if you planning to be in Spain in August on the last Wednesday of the month, don’t miss La Tomatina. This is perhaps the world’s largest food fight – with tomatoes being the only thing thrown! Held in the small town of Bunol (near Valencia), this event draws in more than 50K people who pelt each other with more than 100 metric tons of over-ripe tomatoes!

What is your favorite fruit or veggie of summer?  Would you rather eat a tomato or throw it? Let’s connect in the comments below – XOXO, Jennifer 

Slow Roasted Balsamic Tomatoes
Print Recipe
Celebrate summer all year long by roasting up several batches of these succulent, sweet roasted tomatoes -- so much better than sun dried!
Servings Prep Time
10 servings 10 minutes
Cook Time
60 minutes
Servings Prep Time
10 servings 10 minutes
Cook Time
60 minutes
Slow Roasted Balsamic Tomatoes
Print Recipe
Celebrate summer all year long by roasting up several batches of these succulent, sweet roasted tomatoes -- so much better than sun dried!
Servings Prep Time
10 servings 10 minutes
Cook Time
60 minutes
Servings Prep Time
10 servings 10 minutes
Cook Time
60 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 375 degrees. Slice tomatoes in half lengthwise and gently squeeze out seeds or scoop them with a spoon --leave as much as the flesh as possible.
  2. Lay the tomatoes, cut side up, in a single layer on a rimmed baking sheet. Drizzle with the olive oil, balsamic vinegar and sprinkle with the thyme.
  3. Roast tomatoes on center rack for 40 minutes. Increase the oven temperature to 400 degrees and continue to roast tomatoes about 20 minutes more, or until caramelized.
  4. Let tomatoes rest until reaching room temperature. The tomatoes will keep for up to 5 days in the refrigerator or for up to 6 months in the freezer.
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Spiralized Grapefruit, Avocado & Cucumber Salad + Altra Superior 2.0

Spring has really sprung here in Austin, so naaaaaaturally I’m talking running shoes and spiralized salads.  The bluebonnets are always a sure sign as is the unofficial start of trail running season.Altra Superior 2.0 - Great shoe for trail running. With some off road and Spartan running on my upcoming race calendar, I was excited to try out the Superior 2.0s from Altra Running. Such a light and fast ride for a trail running shoe and I had absolutely no loss of traction on the slightly muddy banked trails, excessing sloshing out of the water crossings, or feet that felt like they had been beat up by race end.  Check the Superior 2.0 out, you will love them for flying down gentle trails to all sorts of gnarly terrain. And, more good news, I placed 3rd  Overall Female in that 10k trail race aptly named “The Maze.”

So, now you know my latest spring shoe obsession, but what about the salad?Cucumber Grapefruit Feta Salad with Avocado Cilantro DressingHow about a Spiralized Cucumber and Grapefruit Salad with Avocado Cilantro Dressing?!

Spiralized Cucumber Avocado and Grapefruit Salad -- add feta, pecans and whatever else you love! Dressed with a Greek Yogurt Cilantro Avocado Dressing

I used the spiralizer attachment on my Kitchenaid mixer to transform cucumbers into windy ribbons and toss with tart grapefruit segments and other flavorful ingredients like feta cheese, avocado chunks, pecans and cilantro.Kitchenaid Spiralizer Attachment puts a new twist on fruits and vegetables. Great for creating healthy recipes.

It makes a showy salad full of salty-sweet tang, vibrant colors and crunch! To marry the flavors even more, I’ve also used a favorite dressing — OPA by Litehouse Avocado and Cilantro! With a base of Greek yogurt, this dressing is a healthier way to pour rich and creamy flavor atop any salad – or use as a versatile sauce over fish or in your lunch turkey wraps, the possibilities are endless.

Cucumber Grapefruit Salad with Opa Greek Yogurt Cilantro Avocado Dressing

A few tips about the Spiralized Cucumber and Grapefruit Salad with Avocado Cilantro Dressing:

  • Don’t have a spiralizer? Don’t worry, just quarter and seed the cucumbers lengthwise and then julienne into 2 to 3-inch strips.
  • Don’t skip the draining step after prepping the cucumbers or you’ll end up with excess water pooling in the bottom of your bowl (and eventually making a soggy salad).
  • For convenience, consider using prepared grapefruit segments found in the produce section. Drain off the juice (drink or reserve for another use – see below) and simply toss in the salad. There’s no time-consuming peeling and tedious cutting away of pesky membranes.
  • Before adding avocado chunks to the salad, I like to dunk them in reserved grapefruit juice (or lemon juice) to keep them from oxidizing and browning before serving. This also helps leftovers stay fresh in the refrigerator for another day.

Check out these blogs I’m linking up with today: Check out these blogs I’m linking up with today: The Fit Foodie Mama, Hello to Fit, Fairy Burger, Chocolate Runner Girl , Confessions of a Mother Runner, , Running on Happy

Do you even spirazlize? Hehe, if so, what is your favorite fruit or veggie to turn into twisty goodness?  Did you race this weekend, I’d love to hear the details – XOXO, Jennifer

Cucumber Grapefruit Feta Salad with Avocado Cilantro Dressing
Grapefruit, Avocado and Cucumber Salad with Cilantro Avocado Dressing
Print Recipe
Servings Prep Time
4 Servings 15 minutes
Servings Prep Time
4 Servings 15 minutes
Cucumber Grapefruit Feta Salad with Avocado Cilantro Dressing
Grapefruit, Avocado and Cucumber Salad with Cilantro Avocado Dressing
Print Recipe
Servings Prep Time
4 Servings 15 minutes
Servings Prep Time
4 Servings 15 minutes
Instructions
  1. Process cucumbers in spiralizer and place “noodles” in colander to rinse off seeds.
  2. Let cucumbers sit and drain for several minutes before patting dry with paper towels. Transfer to serving bowl.
  3. Add sliced onion, cilantro, feta, and pecans to salad and toss gently with dressing.
  4. Drain juice from grapefruit (if using packaged) into a small bowl.
  5. Peel and seed avocado, cut into bite-sized pieces and gently dunk in reserved grapefruit juice (or lemon juice) to prevent oxidization.
  6. Add grapefruit segments and avocado to top of salad. Serve with additional cilantro, if desired.
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Colorful Carrot and Pea Tart Recipe + More Spring Brunch Ideas

Colorful Carrot & Pea Tart is an easy but showy addition to your spring celebration brunch or dinner.When I first started dating my husband, I remember an older family friend saying we go together like “peas and carrots.” I wondered what that even meant! But I remembered that classic frozen veggie mix I used to be served as a kid, and it was always peas and carrots –both a little naturally sweet and packed with wholesome goodness, but each very different at the same time – green v,. orange, round vs. square diced, firm vs. soft textured. These similarities and differences pair up like no other – they are the perfect complement to one another, just like the hubs and me.

Colorful Carrot and Pea Tart makes a light lunch or showy addition to your spring brunch.So, in honor of peas and carrots and recently celebrating my 25th wedding anniversary, I’m sharing a harmonious, must-have recipe for your next brunch — Colorful Carrots and Peas Tart. This garden gorgeous recipe is ideal for your spring celebrations including Easter, Mother’s Day, bridal showers, graduations and more.

I’ve used tri-colored baby carrots to kick up the color even more and pre-made puff pastry dough for quick convenience. I’ve kept the creamy layer of my Colorful Carrots and Peas Tart lighter by using reduced-fat dairy products and Opadipity by Litehouse™, a Greek yogurt-based savory dip with fewer calories and less fat than conventional products. Carrot and Peas Tart is a vibrant addition to your spring brunch, featuring wholesome goodness from the farmer's market.
Also, in keeping with the Peas & Carrots theme, I’ve rounded up some of my favorite recipes that feature peas and/or carrots for a collection on Mode.com.

Check out Pea & Carrot Recipes for Spring

by The Fit Fork at Mode

What is on your menu for Easter weekend? Or, what is your favorite spring vegetable? Please share in the comments below — XOXO, Jennifer

This post is sponsored by Mode.com and Litehouse Foods. All opinions are my own.

Carrot and Peas Tart is a vibrant addition to your spring brunch, featuring wholesome goodness from the farmer's market.
Colorful Carrot and Pea TArt
Print Recipe
Bring family together for brunch with our gorgeous, garden-fresh tart. The classic combination of English peas and carrots gets a tastefully trendy upgrade for your spring table.
Servings Prep Time
6 servings 10 minutes
Cook Time Passive Time
30 minutes 5 mintues
Servings Prep Time
6 servings 10 minutes
Cook Time Passive Time
30 minutes 5 mintues
Carrot and Peas Tart is a vibrant addition to your spring brunch, featuring wholesome goodness from the farmer's market.
Colorful Carrot and Pea TArt
Print Recipe
Bring family together for brunch with our gorgeous, garden-fresh tart. The classic combination of English peas and carrots gets a tastefully trendy upgrade for your spring table.
Servings Prep Time
6 servings 10 minutes
Cook Time Passive Time
30 minutes 5 mintues
Servings Prep Time
6 servings 10 minutes
Cook Time Passive Time
30 minutes 5 mintues
Instructions
  1. Preheat oven to 400 F degrees.
  2. Place parchment paper or silicone mat on baking baking sheet and unfold thawed puff pastry dough. Using knife, carefully score ½” inside perimeter without cutting all the way through. Fold sides up and pinch dough at the corners.
  3. Brush dough on top and sides with egg wash. Use tines of fork to slightly puncture dough to prevent puffing while baking.
  4. Bake for 10 minutes or until turning lightly golden brown. Remove from oven. If still puffed up in center, gently push down with fingers.
  5. Mix together cream cheese, dip, mozzarella cheese, parsley and salt in small bowl. Using spatula, gently spread across bottom of tart crust.
  6. Add olive oil, peas and carrot slices to skillet and sauté for about 3 to 4 minutes or until softening and lightly caramelized. Add on top of cheese layer.
  7. Return tart to 400 F degree oven and bake for an additional 15 minutes, taking care that edges don’t over brown.
  8. Cut into squares or wedges and serve with additional OPAdipity.
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Paleo Carrot Ginger Gazpacho – Some Bunny Loves You

Lemony Carrot Ginger Gazpacho is perfect for light lunches, Easter brunches and as a prelude to your spring entree. Paleo, sugar free, raw, vegan and vegetarian friendly.Each time I enjoy my recipe for Lemony Carrot Ginger Gazpacho, I want to kick off my sandals and run through the green lawn shouting “whoohoo!”  That’s because this light and lovely chilled soup captures the essence of spring, and I live for the spring . . . and summer.  Warmer weather calls for cooler food and this chilled soup is a twist on gazpacho, a classic Spanish recipe. For my version, I’ve added carrots, ginger and a coconut water base to help with hydration.  Perfect for a light lunch, Easter brunch or way to start your pool-side dinner – save a few cucumber slices for your eyes so you can feel like a pampered spa guest.

Lemony Carrot Ginger Gazpacho is perfect for light lunches, Easter brunches and as a prelude to your spring entree. Paleo, sugar free, raw, vegan and vegetarian friendly.

 

Benefits of Ginger - TheFitFork.comWhen I serve this Lemony Carrot Ginger Gazpacho to my family, I smile and say “some bunny loves you!”  That’s because I know how much wholesome, healthy nutrition in packed into each spoonful  of this chilled soup– loads of lycopene, vitamin K, potassium and dietary fiber to mention a few benefits.  Plus, you get all the healing benefits of ginger – it helps tame digestive issues, reduces inflammation, boosts the immune system. Plus, I personally adore the zingy taste – you can add more or less fresh ginger depending on your preference.

To optimize taste and health benefits, please use fresh ginger and not ground ginger, bottled minced ginger or ginger paste.  A little knobby length of ginger will stay fresh in your produce bin for a couple months and if you have the right grater, it’s easy and mess-free to get what you need.  Not trying to sound infomercial-y, but this Dual Gage Grater is a must-have for ginger, garlic, turmeric, citrus zest, hard cheeses and such it’s only $3! The two sides each have a different grate size and the “V” shape catches all the teeny-tiny shavings so they don’t fall all over the counter or plate – you simply tip over into the bowl and scrape off.  Plus, after you rinse off and dry, it slides back into itself for easy storage.

Lemony Carrot Ginger Gazpacho is perfect for light lunches, Easter brunches and as a prelude to your spring entree. Paleo, sugar free, raw, vegan and vegetarian friendly.

Paleo Carrot Ginger Gazpacho -  Paleo, vegan, vegetarian, raw, sugar-free, gluten-free and more. Also, if you’re a meal-prepper, this soup that doesn’t’ need to be reheated makes a nice alternative to the standard make-ahead fare for grab-and-go healthy lunches and quick dinnersThis recipe works for many diet types including Paleo, vegan, vegetarian, raw, sugar-free, gluten-free and more. Also, if you’re a meal-prepper, this soup that doesn’t’ need to be reheated makes a nice alternative to the standard make-ahead fare for grab-and-go healthy lunches and quick dinners. Keep refrigerated in tightly sealed mason jars or plastic containers for up to five days and transfer to a lunch box with ice-pack. Enjoy. Linking up with The Fit Foodie Mama and Running on Happy – please check out!

Are you a gazpacho fan? Do you prefer warm weather or hot?  Did you run a race this weekend or have a competition? Please share in the comments below — XOXO, Jennifer

 

Lemony Carrot Ginger Gazpacho is perfect for light lunches, Easter brunches and as a prelude to your spring entree. Paleo, sugar free, raw, vegan and vegetarian friendly.
Lemony Carrot Ginger Gazpacho -- Paleo
Print Recipe
This chilled soup is a light and lovely prelude to any spring meal -- Paleo, sugar-free, vegan, vegetarian, raw and low-sodium.
Servings Prep Time
4 servings 15 minutes
Passive Time
2 hours
Servings Prep Time
4 servings 15 minutes
Passive Time
2 hours
Lemony Carrot Ginger Gazpacho is perfect for light lunches, Easter brunches and as a prelude to your spring entree. Paleo, sugar free, raw, vegan and vegetarian friendly.
Lemony Carrot Ginger Gazpacho -- Paleo
Print Recipe
This chilled soup is a light and lovely prelude to any spring meal -- Paleo, sugar-free, vegan, vegetarian, raw and low-sodium.
Servings Prep Time
4 servings 15 minutes
Passive Time
2 hours
Servings Prep Time
4 servings 15 minutes
Passive Time
2 hours
Instructions
  1. Add sliced carrots to microwave-safe dish and add ½-inch water to bottom. Top with lid and microwave for approximately 3 minutes or until steamed and tender, but not mushy. Remove from microwave and add to colander, rinsing with cold water. .
  2. Add carrots, cucumber, tomatoes with juice, onion, ginger, vinegar, lemon zest and lemon juice to blender. Pour coconut water on top and process until smooth, adding more coconut water if needed (or sub water, if can empty).
  3. Can serve at room temperature, but tastes better if chilled for several hours prior. Garnish with additional lemon zest, snipped mint and unsweetened shredded coconut.
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Balsamic Grilled Vegetable Salad & Grilling Produce Tips

Take advantage of the summer's best produce with this Balsamic Grilled Vegetable Salad -- and check out the grilling tips.This coming weekend, I’m teaching 200 carnivores how to grill vegetable side dishes to go along with their beef. It’s hard to upstage a delicious, juicy flat iron steak — but I think a couple of my recipes can come close — especially this Balsamic  Grilled Vegetable Salad!

Five Tips for Grilling Vegetables this Summer

Grilled vegetables is super easy, and in the heat of the summer — there is no need to also turn on an oven or stove if the grill is already going. At BeefLovingTexans.com, I’m sharing Five Tips for Grilling Vegetables – go check that out! Meanwhile, I hope you enjoy this delicious, easy grilled vegetable salad that is the perfect way to take advantage of your favorite fresh seasonal vegetables — feel free to swap in the veggies you love.  It’s also a great dish for my Paleo diet and low-carb peeps.

And, if you have any leftovers, these vegetables are so good in a sandwich! Or in an egg scramble, or on a pizza, or tossed with pasta.

Balsamic Grilled Veggie Sandwich

What is your favorite vegetable (or fruit) to toss on the grill? Please share in the comments below — XOXO, Jennifer

 

 

 

 

Balsamic Grilled Vegetable Salad
Print Recipe
Grilling vegetables is a great way to add a hint of smoky goodness and flavor to the summer season's best vegetables. The leftovers for this grilled salad can be used on pizzas, pastas and sammies.
Servings Prep Time
4 - 6 people 10 minutes
Cook Time Passive Time
8 minutes 30 minutes
Servings Prep Time
4 - 6 people 10 minutes
Cook Time Passive Time
8 minutes 30 minutes
Balsamic Grilled Vegetable Salad
Print Recipe
Grilling vegetables is a great way to add a hint of smoky goodness and flavor to the summer season's best vegetables. The leftovers for this grilled salad can be used on pizzas, pastas and sammies.
Servings Prep Time
4 - 6 people 10 minutes
Cook Time Passive Time
8 minutes 30 minutes
Servings Prep Time
4 - 6 people 10 minutes
Cook Time Passive Time
8 minutes 30 minutes
Instructions
  1. In small bowl, whisk together balsamic vinegar, oil, parsley, basil and garlic. Season with salt and pepper, to taste.  Place veggies in large zip-top bag and add balsamic mixture; close bag and turn a few times to coat contents. Let marinate at room temperature for approximately 30 minutes.
  2. Skewer together mushrooms. Coat grates with oil and heat grill to medium-high — approximately 400 F degrees.
  3. Drain balsamic marinade off vegetables and reserve (never reserve marinade on raw meat, but on vegetables it is fine)
  4. Grill veggies for 6 to 8 minutes, turning halfway through cooking. Vegetables will be done when they are becoming tender (a little “crunch” is desired and have golden brown grate marks. Let vegetables cool on cutting board for several minutes and then cut down into bite sized pieces.
  5. In small sauce pan, bring balsamic mixture to a boil over medium-high heat, let simmer for a couple minutes to reduce a volume a bit.
  6. Add spinach to serving platter and top with grilled vegetables and balsamic dressing (made from the marinade). Toss with tongs and serve warm — or make the vegetables in advance, chill and serve as a cold salad
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