Zucchini Noodle Salad with Spicy Peanut Sauce

This Zucchini Noodle Salad with Spicy Peanut Sauce is a delicious and healthy way to enjoy the flavors of Thai cuisine. The zucchini noodles provide a light and refreshing base, while the spicy peanut sauce adds a kick of flavor that will satisfy your taste buds. Topped with crunchy peanuts and sesame seeds, this salad is a perfect balance of textures and tastes.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1/2 cup shredded carrots
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped green onions
• 1/4 cup chopped roasted peanuts
• 1/4 cup sesame seeds
• For the Spicy Peanut Sauce:
• 1/4 cup creamy peanut butter
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 teaspoon sriracha sauce
• 1 clove garlic, minced
• 1/4 cup water, to thin the sauce

Instructions:

In a large bowl, combine the zucchini noodles, shredded carrots, cilantro, and green onions

In a separate small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sriracha sauce, and minced garlic to make the Spicy Peanut Sauce

If the sauce is too thick, add water to thin it to your desired consistency

Pour the Spicy Peanut Sauce over the zucchini noodle mixture and toss until well coated

Sprinkle the chopped peanuts and sesame seeds on top of the salad for added crunch and flavor

Serve the Zucchini Noodle Salad with Spicy Peanut Sauce immediately, or refrigerate for a refreshing chilled salad option

Enjoy!

Friendship and French Lentil Salad

This Friendship and French Lentil Salad is a colorful and flavorful dish that's perfect for sharing with friends. It features French green lentils, crisp vegetables, and a zesty dressing, making it a healthy and satisfying option for any occasion.

Ingredients:

• 1 cup French green lentils
• 3 cups water
• 1/2 red onion, finely chopped
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup feta cheese, crumbled
• 1/4 cup black olives, pitted and sliced
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

Cold water should be used to rinse the French green lentils

Put the rinsed lentils and 3 cups of water in a medium saucepan

Bring to a boil, then lower the heat so it doesn't boil over

After 20 to 25 minutes, the lentils should be soft but still firm

The lentils should be drained and left to cool all the way down

Put the cooked lentils, chopped red onion, diced red and yellow bell peppers, diced cucumber, cherry tomatoes, chopped parsley, chopped cilantro, crumbled feta cheese, and sliced black olives in a large bowl

Salt and pepper should be mixed with the extra-virgin olive oil, red wine vinegar, minced garlic, and whisked together in a small bowl

Add the salad ingredients to a large mixing bowl

Then, pour the dressing over them

Mix the salad ingredients together gently, and then spread the dressing out so that everything is covered

Put the Friendship and French Lentil Salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix

If you want, you can add more fresh herbs to the salad before serving it chilled

Have fun eating your tasty and healthy Friendship and French Lentil Salad!

Cilantro Lime Chicken Salad + Mango Avocado Salsa

It's bright and tasty, and perfect for summer: Cilantro Lime Chicken Salad with Mango Avocado Salsa. A zesty cilantro lime marinade is used to coat the tender grilled chicken. It is then served on a bed of mixed greens with a cool mango avocado salsa. You can add feta cheese and sliced almonds on top if you want to add more texture and flavor. This salad is great for a keto-friendly meal because it is light, refreshing, and full of healthy foods.

Ingredients:

• For the Cilantro Lime Chicken:
• 4 boneless, skinless chicken breasts
• 2 limes, juiced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 tablespoons fresh cilantro, chopped
• Salt and pepper to taste
• For the Mango Avocado Salsa:
• 1 ripe mango, diced
• 1 avocado, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeo, seeded and minced
• 2 tablespoons fresh cilantro, chopped
• 1 lime, juiced
• Salt and pepper to taste
• For the Salad:
• 6 cups mixed greens
• 1/2 cup cherry tomatoes, halved
• 1/4 cup sliced red onion
• 1/4 cup crumbled feta cheese optional
• 1/4 cup sliced almonds optional

Instructions:

For the Cilantro Lime Chicken: In a bowl, combine the lime juice, olive oil, minced garlic, chopped cilantro, salt, and pepper

Place the chicken breasts in a resealable plastic bag and pour the marinade over them

Seal the bag and massage the marinade into the chicken

Marinate in the refrigerator for at least 30 minutes, or up to 4 hours

Heat a grill or grill pan over medium-high heat

Grill the chicken breasts for 6-8 minutes per side, or until cooked through and no longer pink in the center

Remove from heat and let rest for 5 minutes before slicing

For the Mango Avocado Salsa: In a medium bowl, combine the diced mango, diced avocado, chopped red onion, minced jalapeo, chopped cilantro, lime juice, salt, and pepper

Stir gently to combine

For the Salad: In a large bowl, toss together the mixed greens, cherry tomatoes, and sliced red onion

Divide the salad mixture among serving plates

Top each salad with sliced grilled chicken breast

Spoon the mango avocado salsa over the chicken

If desired, sprinkle with crumbled feta cheese and sliced almonds

Serve immediately and enjoy this delicious and refreshing salad!

Mango Shrimp Lettuce Wraps

These Mango Shrimp Lettuce Wraps are a delightful combination of sweet mango, succulent shrimp, and crunchy veggies, all wrapped in fresh lettuce leaves. The marinade adds a perfect blend of flavors to make this a quick and healthy stir-fry recipe.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 mangoes, diced
• 1 red bell pepper, thinly sliced
• 1/2 red onion, thinly sliced
• 3 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons honey
• 1 teaspoon ginger, minced
• 1/2 teaspoon red pepper flakes adjust to taste
• 2 tablespoons vegetable oil
• 1 head iceberg lettuce, leaves separated for wraps
• Sesame seeds and chopped cilantro for garnish

Instructions:

To make the marinade, combine the soy sauce, hoisin sauce, honey, ginger, and red pepper flakes in a bowl

Transfer the shrimp to a ziplock bag and cover them with half of the marinade

After sealing the bag, let it marinate for 15 to 30 minutes in the fridge

Vegetable oil should be heated over medium-high heat in a large skillet or wok

When the garlic is fragrant, add the minced garlic and saut it for about 30 seconds

When the shrimp are pink and opaque, add the marinated shrimp to the skillet and cook for two to three minutes on each side

Take out of the skillet and reserve the cooked shrimp

Add the sliced red onion and bell pepper to the same skillet

Stir-fry until softened, about 2 to 3 minutes

Pour the remaining marinade over the mango and vegetables after adding the diced mango to the skillet

Stir-fry for a further two to three minutes

To serve, top a lettuce leaf with a spoonful of the mango and vegetable mixture, cooked shrimp, and chopped cilantro and sesame seeds

If necessary, secure the lettuce leaf with toothpicks as you wrap it around the filling

Savor your Lettuce Wraps with Mango Shrimp!

Vegan Salted Caramel Apple Pie Bars

These Vegan Salted Caramel Apple Pie Bars are a delightful treat combining the flavors of caramel, apples, and oats. Perfect for a cozy dessert or snack, they're sure to satisfy your sweet tooth while being completely vegan-friendly.

Ingredients:

• 2 cups oats
• 1 cup dates, pitted
• 1/2 cup almond butter
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 4 apples, thinly sliced
• 1/4 cup coconut sugar
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/4 cup chopped nuts optional

Instructions:

Preheat oven to 350F 175C

In a food processor, blend oats, dates, almond butter, maple syrup, melted coconut oil, vanilla extract, and cinnamon until a sticky dough forms

Press 2/3 of the dough into the bottom of a lined baking dish to form the crust

In a bowl, toss sliced apples with coconut sugar, lemon juice, and salt

Arrange apple slices evenly over the crust

Crumble the remaining dough over the apples, pressing lightly

Sprinkle chopped nuts on top if desired

Bake for 30-35 minutes until the top is golden brown

Allow to cool completely before slicing into bars

Drizzle with vegan salted caramel sauce before serving

Gluten-Free Apple Skillet Cake with Rosemary Crumb, Honey, and Jam

This gluten-free skillet cake has the comforting flavors of apple and rosemary. It is sweetened with honey and has a delicious crumb topping on top. It's great for a cozy afternoon snack or a special dessert.

Ingredients:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1/2 cup coconut sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 cup coconut oil, melted
• 3 large eggs
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 2 medium apples, peeled and thinly sliced
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons honey, for drizzling
• 1/4 cup jam apple or your preferred flavor

Instructions:

Preheat the oven to 350F 175C

Grease a 10-inch skillet with coconut oil

In a large bowl, mix together almond flour, coconut flour, coconut sugar, baking soda, salt, and cinnamon

Add melted coconut oil, eggs, honey, and vanilla extract to the dry ingredients

Mix until well combined

Spread the batter evenly in the prepared skillet

Arrange the sliced apples on top of the batter in a circular pattern

In a small bowl, mix together chopped rosemary and coconut sugar

Sprinkle this mixture over the apples

Bake in the preheated oven for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean

Once baked, drizzle honey over the top of the cake and let it cool slightly

Serve slices of the skillet cake with a dollop of jam on the side

Enjoy!

Homemade Spinach Artichoke Hummus - Naughty Nutrition

Naughty Nutrition's Homemade Spinach Artichoke Hummus is a delectable take on traditional hummus. Brimming with the flavor and texture of fresh spinach, artichoke hearts, and chickpeas, this dip is ideal for entertaining or as a light snack. Cayenne pepper can be used to adjust the heat level, and Parmesan cheese can add more flavor. It's a filling and healthful choice for any situation.

Ingredients:

• 1 can 15 oz chickpeas, drained and rinsed
• 1 cup fresh spinach leaves
• 1/2 cup artichoke hearts, chopped
• 1/4 cup tahini
• 2 cloves garlic, minced
• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper optional, for some heat
• 1/4 cup grated Parmesan cheese optional, for extra flavor
• 2 tablespoons water adjust for desired consistency
• Extra olive oil and paprika for garnish

Instructions:

In a food processor, combine chickpeas, spinach, artichoke hearts, tahini, minced garlic, lemon juice, olive oil, salt, black pepper, and cayenne pepper if using

Blend until smooth, adding water gradually until the desired creamy consistency is achieved

If using Parmesan cheese, add it to the mixture and blend again until well combined

Taste and adjust salt and pepper as needed

Transfer the spinach artichoke hummus to a serving bowl

Drizzle with olive oil and sprinkle with paprika for garnish

Serve with your favorite veggies, pita bread, or crackers

Enjoy your homemade spinach artichoke hummus!