Spicy Asian Zucchini Noodles, Lowcarb, Vegan

Spicy Asian Zucchini Noodles, Low Carb, Real Food, really fast. My Baja Kitchen

You don’t need a lot of gadgets to make great food but I do love my vegetable spirilizer.  It is important enough to take up precious cargo space in the car on the trip down the Baja so …. it’s important.

You can make these Spicy Asian Zucchini  Noodles with julienned vegetables or even long thin slices from a mandolin. Add any crunchy vegetables that you have; cabbage, snow peas, raw beets (although you’ll end up with a pink salad but that’s ok), and raw sweet potato are all good choices. Try this dressing on chopped kale and sliced apples or use as a marinade and dipping sauce for chicken kabobs. Adjust the spiciness by adding more or less pepper.

I had oodles of zucchini from the CSA that needed to be eaten and I was hungry for Asian flavors. I found all of these kingredients in town except for the Korean red pepper powder which was a gift from my soon to be daughter in law. You can use cayenne sparingly, red pepper flakes or sriracha instead of  pepper powder.

Peanut allergy: Try almond butter, sunflower butter or tahini paste.

I served my spicy Asian zucchini noodles with grilled lemon, garlic and basil tuna but vegans can add more nuts or serve this with quinoa or tofu for a main dish.

Spicy Asian Zucchini Noodles, Low Carb, Real Food, really fast. My Baja Kitchen
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Spicy Asian Zucchini Noodles

Spicy low carb vegan Asian peanut noodle salad with zucchini, carrot and cucumber noodles. A delicious main or side salad. Real food, really fast. 

Servings 4
Author TraceyDelaplain

Ingredients

  • 2 Small zucchini Or 1 large
  • 1 Carrot
  • 1 Cucumber
  • 1/2 Cup Fresh cilantro
  • 1/2 Cup Green onions sliced

Dressing

  • 2 Tabelspoons Toasted sesame seeds, mixed black and white
  • 1 Tablespoon Natural peanut butter, sugar free Substitute almond or sunflower butter
  • 1 Tablespoon Soy sauce
  • 1 Tablespoon Rice vinegar
  • 2 Cloves Garlic minced
  • 2 Teaspoons Korean red pepper powder Substitute pepper flakes or 1/2 teaspoon of cayenne to taste
  • 2 Teaspoons Agave syrup Substitute honey
  • 1 Tablespoon Chopped peanuts to serve, optional.

Instructions

  1. Julienne zucchini, carrot and cucumber. I used a spirilizer. Thinly slice the green onions. 

    Combine remaining ingredients in a glass jar and shake or whisk together. Pour dressing over vegetables and toss. Sprinkle with chopped peanuts. Serve immediately. The vegetables will lose their crispness after dressed. 

    Spicy Asian Zucchini Noodles, Low Carb, Real Food, really fast. My Baja Kitchen

Pin It por favor! You might like my Zucchini and Spirilized Vegetables Recipes.   Best Vegetables Side Dishes.
Spicy Asian Zucchini Noodles, Low Carb, Vegan, MyBajaKitchen.com



Easy Mexican Corn, Chic Pea Salad, Vegan

Easy Mexican Corn, Chic Pea Salad

Try this easy Mexican Corn, Chic Pea Salad as a vegan main course or a side dish to any meal. Perfect for #MeatlessMondays.

Healthy and inexpensive protein source.
I cook chic peas most weeks in Baja. I haven’t seen canned chic peas and I prefer the taste of home cooked anyway. I cook them in the crock pot or in the Instant Pot on the slow cooker setting for 6-8 hours on low, in water or broth. I keep them for quick inexpensive, soy free, vegetarian protein in salads, for hummus, vegan burgers and roasted with chili powder for a healthy snack. Chic peas are incredibly versatile, inexpensive, high in protein and fiber and adapt well to every cuisine.

You can use canned chic peas and canned or frozen corn for an easy quick lunch or dinner meal. This would be perfect for a camping trip without cooking facilities in Baja.

A healthy versatile salad/taco filling/side dish.

Adjust the heat in this Mexican corn, chic pea salad by increasing or decreasing the chili. Leave it out completely if you wish. Feel free to add any other vegetables available; shredded carrot, celery, or jicama would go well in this salad. Vegetarians might like to add feta cheese for a Mediterranean twist. I serve this over arugula or spinach but it would be great in a tortilla or a pita. Add avocado and salsa for a perfect vegan taco base.

Easy Mexican Corn, Chic Pea Salad

Easy Mexican Corn, Chic Pea Salad, Vegan
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Easy Mexican Corn, Chic Pea Salad, Vegan and Healthy

An easy Mexican vegan salad with chic peas, corn, black olives and peppers. Perfect as a main course or side dish. 

Course Main Course
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Author TraceyDelaplain

Ingredients

  • 2 cups chic peas cooked, canned are fine
  • 1/2 cup green onions sliced
  • 1/2 cup sliced black olives
  • 1/2 cup red, orange or yellow bell pepper chopped
  • 1 tablespoon Serrano chili minced, or to taste
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil
  • 2 tablespoons rice vinegar
  • 1 cup corn kernels raw or steamed .
  • 1 cup cherry tomatoes optional

Pin it for later. Check out my Mexican Vegetarian Recipe Board for more inspiration.
Mexican Corn, Chic Pea Salad, Vegan/MyBajaKitchen



Grilled Chicken Bacon Ranch Salad, Make Your own Yogurt Ranch Dressing

Grilled Chicken Bacon Ranch Salad with Spinach and Avocado

Grilled chicken breast marinated in homemade yogurt ranch dressing, wrapped in bacon and tossed with fresh spinach, avocado, and tomatoes. Drizzle more yogurt ranch dressing for a main meal salad inspired by a California Club sandwich.

Grilled Chicken Bacon Ranch Salad with Spinach and Avocado

This is a low carb, whole food meal with healthy substitutions of low-fat Greek yogurt dressing, no nitrate bacon and skinless chicken breasts.

Feeling spicy?
Make chipotle pepper ranch dressing by adding 1/2 to 1 chipotle pepper and a teaspoon of adobe sauce. Heat it up!

I’m sharing my salad at Fiesta Friday.

[lt_recipe name=”Grilled Chicken Bacon Ranch Salad” servings=”4″ prep_time=”15M” cook_time=”20M” total_time=”MARINADE 2-24 HOURS, READY IN 35 MINUTES ” difficulty=”Easy” summary=”Grilled chicken breasts marinated in yogurt ranch dressing and wrapped in bacon. Serve over salad greens and avocado for a main meal salad. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/07/image-65-278×300.jpeg” ingredients=”2 chicken breast halves;4 bacon slices, nitrate free;1 avocado, sliced;1 tomato, sliced ;4 cups salad greens, any combination, spinach, kale, arugula, romaine lettuce;1/2 cup plain 2% or fat-free yogurt;1/2 cup mayonnaise;2 teaspoons minced shallot or green onion ;1 teaspoon dried dill weed;1 tablespoon fresh or dried parsley;1 teaspoon garlic powder ;1/4 teaspoon sea salt;1/4 teaspoon ground black pepper;” ]Slice each chicken breasts length wise into two pieces. Mix yogurt, mayonnaise and seasonings for the marinade and dressing. Place 1/2 cup of dressing/marinade over chicken breasts and marinade 2-24 hours. ;Remove chicken from marinade and discard marinade. Pre-cook bacon in the microwave for 2 minutes, discard bacon fat. Wrap each breast in a slice of bacon. Grill chicken and bacon on medium heat until chicken is cooked through, about 15 minutes, carefully turning once. ;Assemble salad greens in a serving bowl or platter. Top with avocado and tomato slices. Slice chicken breasts and assemble over salad greens. Drizzle with remaining yogurt ranch dressing. Serve immediately while chicken is warm. [/lt_recipe]

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Grilled chicken, bacon, avocado, tomato salad and homemade yogurt ranch dressing

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Healthy Mango, Bacon, Caramelized Onion Spinach Salad

Mango Bacon Caramelized Onion Spinach Salad

Spinach is a powerhouse of vitamins, anti-inflammatories and antioxidants. It is more readily available than kale in rural Baja and in my opinion it’s more versatile and just as nutritious. This salad isn’t your Mom’s bacon grease, sugar soaked wilted spinach. I’ve taken a tiny bit of bacon for flavor, fresh mango and caramelized onion to sweeten the dressing and turned spinach salad into a tropical salad loaded with nutrition and style. I served this salad with seared sesame tuna and a crisp vino blanco for an elegant al fresco lunch by the water.

Pin it for your next brunch.

Tropical Spinach bacon mango salad

Mi enchanta una  fiesta.

I know you love a party too, so join us at FiestaFriday.net and meet new amigos, learn new recipes and share some blog love. Our cohosts are CH @ Cooking from Heart and
Nimmi @Adorable Life

Many of you have enjoyed my healthy recipes at WhatsForDinnerDoc.com but this is a new adventure where I discuss cooking and living an expat life in Loreto, Mexico on the Sea of Cortez in Baja Sur. I’m also finding my way around WP.org. There are many new and exciting (frustrating) widgets and plug ins to learn. To comment you have to click on the blog title and scroll to the end of the post. The comment box will show up there and you should be able to easily comment with WordPress and Google +. Let me know how it works for you, please. It takes a village to get a blog running smoothly.

[lt_recipe name=”Healthy Spinach, Bacon and Mango Sweetened Salad ” servings=”4-6 ” prep_time=”20 MINUTES” cook_time=”20 MINUTES ” total_time=”40 MINUTES ” difficulty=”Easy ” summary=”Healthy spinach and bacon salad sweetened with mango and onions. A perfect lunch or dinner salad with a tropical flair. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/07/image-5-225×300.jpeg” ingredients=”Fresh spinach, 6 cups;Sweet onion 1/2 sliced;Bacon 2 slices;Mango, 1 large;Rice vinegar, natural with no sugar, 4 tablespoons;Extra virgin olive oil, 1/4 cup ;” ]Triple wash spinach leaves, remove any old or thick stems, tear into bite sized pieces. Cook bacon in a medium skillet. Drain bacon on paper towels, saving just enough bacon grease to lightly coat the skillet. Crumble bacon. ;Add olive oil to pan and cook the onions on medium heat until translucent and lightly caramelized, about 15 minutes. Add 1/2 of the mango diced to the onions, slice the remaining mango and reserve for serving. Reduce heat to low and add mango, bacon and vinegar. Cook an additional 10 minutes, the mixture will become syrupy. ;Pour warm dressing over spinach and toss when ready to serve. Arrange remaining mango slices on top of the salad. [/lt_recipe]

Spinach bacon mango salad

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Simply Delicious, 4 Ingredient Watermelon Basil Feta Salad

Watermelon Basil Feta Salad

Watermelon is so easy to love by itself but mix it with herbs like basil or lovage, spicy greens like arugula or endive and salty cheese then magic happens. I’ve made this salad many times with arugula but I think I love the basil even more. Make this watermelon basil feta salad as a side dish or as a main meal salad.

 

 

I grow basil, arugula, lovage, parsley, lavender, Swiss chard and arugula on my deck in pots, all winter long in Mexico. Some greens and fresh herbs are available at the organic markets. I buy seeds and plant the herbs that I frequently use. I have seen herb plants at the farmers markets in the spring.

Arugula is easy to grow and difficult to find so grow your own.

Arugula

 

Market Fresh Mexican Produce Let local farmers know that you need fresh arugula and basil. Join a CSA, community supported agriculture, in your community or get together with your farmers and create one.

Stay tuned to My Baja Newsletter Fall edition for an update on the Loreto, BCS, CSA.

 

 

 

 

 

[lt_recipe name=”Watermelon Basil Feta Salad” servings=”6″ prep_time=”10M ” total_time=”10M” difficulty=”Easy ” summary=”Simple 4 ingredient watermelon, basil and feta salad. Toss with balsamic glaze for a quick, protein packed salad. Travels well when chilled. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/07/image-1-225×300.jpeg” ingredients=”Watermelon, 6-8 cups cubed;Fresh basil, 1 cup sliced;Feta or quéso fresco, 1 cup crumbled;Drizzle of balsamic vinegar glaze, or reduced balsamic vinegar. May substitute orange marmalade thinned with apple cider or rice vinegar.” ]Cube watermelon and slice basil. Mix with feta and toss. Drizzle salad with glaze before serving. Keep chilled under ready to serve. Best eaten immediately. [/lt_recipe]

 

Pin it for later or make it tonight!

Watermelon Basil Feta Salad

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