Keep your Cinco de Mayo fiesta fit with my recipe for Raw Vegan Jicama Nachos with Cumin Lime Vinaigrette. No cheese here people, but lots of creamy guacamole and vegetable goodness that will make you shout “Ole” – especially when you bite into the crispy, crunchy jicama ‘chips.’ While these thin wedges of jicama obviously aren’t bona fide, deep-fried tortilla chips, they do provide a nutritious and neat way to shovel a bunch of tasty toppings into your mouth.
I cut my jicama into ¼-inch rounds and then quartered them to resemble triangle-shaped nacho chips. I’ve seen other veggie lovers and Paleo diet types slice the jicama nearly paper thin to use as a flexible wraps for taco fillings.
I have a fondness for salads . . . actually maybe an addiction. Cooked veggies are pretty darn good, but if I don’t get my salad every day, better get out of my way! What I love about salads is that they are easy to make, can be made-ahead of time to pack in a lunch or wait in the fridge until I get done running. Many of my salad creations are impromptu, made with pre-cooked lean proteins, healthy pantry staples and whatever produce I find in the bin. Of course, another benefit of eating salads (that is, if you don’t douse with fattening dressing) is that the ingredients are naturally low-fat and packed with important vitamins, minerals and other nutrients that are so important for the maintenance and protection of your heart and body. But, don’t just eat salad, exercise too – wink, wink, nudge, nudge.
Raspberry & Feta Salad with Wheat Berries – This salad features cooked grains atop a green salad to provide loads of minerals and soak up flavors from the dressing of your choice. This is a favorite salad from the Racing Weight Cookbook (Lean, Light Recipes for Athletes) — a great resource with more that 100 flavorful, easy recipes for athletes that will help you hit (or stay at) your ideal weight without compromising performance.
Raspberry and Feta Salad with Wheat Berries
Bright and beautiful, this salad features cooked grains atop a green salad to provide loads of minerals and soak up flavors from the dressing you love best.
Blueberry Sugar Snap Pea Salad with Chicken – Delicate, sweet yumminess – there is no other way to describe this entrée salad recipe. As a kid, we used to grow sugar snap peas in the early summer garden – so happy to have them year-round today my market.
Tropical Fusion Salad with Spicy Tortilla Ribbons – This pretty salad of mine is a cover girl, appearing a few years back on the COVER of Taste of Home magazine. Colorful fruits and veggies topped with oven-crunched tortilla strips make this salad a show-stopping stunner – that is until you announce “dig in!”
Seared Beef & Mango Thai Noodle Salad – The succulent flavor of seared beef pairs exotically alongside sweet mangos – toss in some other veggies and thin rice noodles for a balanced and beautiful meal.
Black Bean, Avocado & Corn Salad – This salad has been a family favorite for years and is actually been declared a contest winner by the California Avocado Commission. A healthy side dish for a BBQ or taco night, but I’ve been known to serve up a big bowl and call it dinner!
Strawberry Cucumber & Spinach Salad – I have a hankering this lush and lovely salad is the one you’ll want to cut out hearts in the cucumbers and serve up to your sweetie on Valentine’s Day. Serve as a side or top with the lean protein of your choice . . . .might I suggest scallops?!
Skinny Cranberry Pecan Salad – I love chicken salad. Cool, creamy and packed with lean protein, chicken salad is a go-to meal on my family’s overscheduled evenings. This makeover-recipe salad uses Greek yogurt for a healthier (and more protein-packed) meal.