Revisiting an injury and increasing the anti-inflammatories in my diet: Tumeric and Ginger I wrote this post for turmeric ginger cauliflower rice 2 1/2 years ago at What’sForDinnerDoc.com after I suffered a hip injury. Unfortunately I’m back to square 1 with the same hip […]
Tag: fresh local produce
Anyone can make fresh killer salsas with a few mix and match ingredients from the market. Pick one or two ingredients from each category, chop, dice, mix and adjust seasonings. You’ll have a fresh salsa on the table in 15 minutes. Serve with anything or […]
This is a delicious whole food, vegan bolognese over zucchini noodles but you can and should serve it over pasta, rice, quinoa. A definite addition to a Mediterranean style diet and is perfect for #MeatlessMonday.
The mushrooms give a nice meaty texture and the nutritional yeast lends a cheesy flavor so you won’t miss the parmesan cheese. The sauce is loaded with flavorful vegetables and herbs. For more protein add legumes or nuts to your sauce.
I was traipsing around my old food blog, Whatsfordinnerdoc and found my version of vegetarian bolognese and decided to make it vegan. The original recipe had marscapone cheese but I wanted to see if nutritional yeast would give this vegan version a cheesy boost of flavor. I was pleasantly surprised that it tasted as if I’d added parmesan cheese.
The zoodles are low in calories and carbohydrates with a pasta mouth feel but you can eat this over any wheat, brown rice or quinoa pasta. I bring a spirilized with me to Baja because I haven’t seen one to purchase. I love Trader Joe’s quinoa spaghetti when I want pasta and it has 5 grams of protein per serving if you aren’t watching your carbohydrates. I have used this spirilizer for 4 years and it still works great and is easy to clean.
Vegan Bolognese and Zoodles
Vegan bolognese is low calories and loaded with nutritious vegetables for an easy Mediterranean meal. Make it low carb over zoodles or serve it with pasta.
- 2 medium zucchini, spirilized
- 2 medium carrots, coarsely chopped
- 1 medium onion, coarsely chopped
- 1 fennel bulb, coarsely chopped
- 1 stalk celery
- 2 cloves garlic, minced
- 1/4 cup extra-virgin olive oil
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh basil
- 1 tablespoon fennel seeds
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- 2 cups any combination of mushrooms, coarsely chopped
- 1/2 cup dry red wine, may substitute vegetable broth
- 14 oz can diced, no salt tomatoes
- 2 tablespoons nutritional yeast
- Step 1 Wash and chop all vegetables except the zucchini. Spirilize the zucchini. Sauté onion and garlic in olive oil for 2 minutes. Add carrots, fennel, celery and continue to cook for 5 minutes. Add herbs, mushrooms, tomato, salt and pepper. Simmer 45 minutes. Add zoodles and stir gently for 5 minutes. You want the zucchini to be warm but maintain its texture. Stir in yeast just before serving.
PIN IT FOR LATER
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. This is a low carb, whole food meal with […]
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 […]
Fresh shrimp, red and orange bell peppers, red onion, red potatoes and a chili lime marinade come together in a rainbow of colors to bring Baja shrimp kabobs to your next BBQ. Serve with caprese salad and fruit or Mexican rice and grilled vegetables for a perfect backyard BBQ meal.
Buying and cleaning raw shrimp:
Fresh shrimp, camerones are readily available on the Baja. At the market you could ask for a kilo of shrimp by saying, “Necesito un kilo de camarón, por favor.” I need a kilo of shrimp, please.
You will need to learn how to clean raw shrimp while living in Baja. The freshest shrimp is sold raw without prior deveining. I use a sharp paring knife to slit the back shell and remove the vein but you could use a special shrimp tool.
These shrimp were deveined and the shells were removed before marinating and skewering them.
I use flat, stainless steel kabob skewers for my Baja shrimp kabobs. I’m not a fan of the bamboo skewers. They burn easily and the food twirls on them making it difficult to grill properly.
Spicy Baja BBQ Baja Shrimp Kabobs
Spicy Baja shrimp kabobs with colorful vegetables and chil lime marinade make an impressive meal. Perfect for a backyard barbecue.
- 2 pounds raw large shrimp, cleaned and deveined
- 2 tablespoons ancho chili powder, substitute any chili powder
- 1/2 cup chopped fresh cilantro
- 2 tablespoon olive oil, divided
- 2 tablespoons lime juice
- 1 teaspoon sea salt, divided
- 1 red bell pepper
- 1 orange bell pepper, any combination of bell peppers is fine
- 1 red onion cut into 1 inch pieces
- 4 small red potatoes, may substitute yellow, or purple potatoes
- 1/2 teaspoon ground black pepper
- Step 1 Clean and devein raw shrimp. Toss shrimp with 1 tablespoon of olive oil, chili powder, lime juice, cilantro, and 1/2 teaspoon of salt. Set aside while preparing vegetables.
- Step 2 If using a charcoal grill start coals in advance. A gas grill should be preheated to 400 degrees.
- Step 3 Cut peppers and onion into 1 inch uniform pieces. Cut potato into 1 inch cubes. Parboil potatoes for 7 minutes in boiling water. Let cool enough to handle. Combine potatoes, peppers, onions, 1 tablespoon olive oil, salt and pepper.
- Step 4 Prepare kabobs by carefully skewering marinated shrimp through the body and tail, alternating with peppers, onions and potatoes. The vegetables are skewered through the center.
- Step 5 Grill kabobs for 5 minutes and turn and continue to grill until shrimp are pink and vegetables are al dente and lightly charred, about 5 additional minutes.
I’m taking my Baja shrimp to #FiestaFriday. I have had intermittent internet so please forgive me if I don’t get a chance to comment on everything’s party recipes. Please stop by and say hello to this week’s cohosts Ai and Jhuls
Please visit #CookBlogShare for more amazing recipes. Send some blog love to this week’s cohosts http://www.hijackedbytwins.com/ http://www.easypeasyfoodie.com/ and http://recipesmadeeasy.co.uk/
Making a weekly meal plan helps me save money, time and reduces the stress of “What’s for dinner?” I make healthy choices at the market, reduce waste because I know what is in the pantry and I’m less tempted to eat out. I always buy […]
Planning my meals around the available produce helps me use everything I’ve purchased without waste and allows me to create around the freshest ingredients. I print the menu and hang it on the refrigerator so that everyone knows the weekly plan. Of course, we don’t […]