Clean Eats, Recipes

“Creamy” Carrot & Cucumber Slaw

Tonight I wanted something light as a side dish.carrot & cuc slaw So, I took what I needed to use up in my fridge and made it into a most delicious creamy slaw. I say “creamy” because this recipe uses hummus to give it a creamy taste. I like to use hummus in my homemade dressings a good deal as a way to get my creamy dressing taste without the dairy. Ill have to share my Caesar dressing in a different post.
This slaw would be a perfect side to some burgers or whatever your grilled favorites are for summer. I thew it over a bed of fresh spinach and made it into a salad, so using it as a main course is an option as well. Extra bonus, its super thrifty for those health conscience on a budget.

In a small bowl, whisk together the following:
3 Tablespoons hummus (original) - store bought or homemade
1 Tablespoon apple cider vinegar (Raw & unfiltered)
1 Tablespoon EVOO
1 teaspoon agave nectar or honey
salt and pepper to taste
Using a grater, grate the following into a medium sized bowl. 
1 medium to large carrot 
1/2 a seedless cucumber
Add 3 leaves of basil - chopped chiffonade style

Pour the small bowl of creamy dressing over the carrot/cucumber and toss.
Lastly, add the chiffonade basil and lightly toss again.
Serve as a stand-alone side or over a bed of lettuce or spinach.

Serves 2 as a side, or 1 as a main course
Double or triple as needed.


Clean Eats, Recipes

Pasta with Veggies & Chicken

This is my go-to comfort food pasta dish. Only this one is dairy and gluten free (if you use gf noodles). Super easy and really, you can use whatever veggies you have on hand. In the summer when fresh produce is plentiful, use it, but even frozen broccoli, peppers and mushrooms would work. Side note: Frozen tends to be a little more affordable, especially if you want to stay organic. I try to use the best quality meat I can afford (local if possible) and organic produce, but it’s not necessary.  This meal should only take you about 30 minutes in total. A great week night meal.

3 cups uncooked pasta of choice - I prefer brown rice pasta, but you could use whole wheat or whatever you have on hand
 4-6 boneless skinless chicken thighs
 Extra Virgin Olive Oil (EVOO)
 garlic powder, sea salt & pepper
 Option: 1-2 red/yellow bell peppers
 1/2 a yellow or white onion, sliced thin
 1 cup pre-sliced button or baby Bella mushrooms
 1 cup chopped broccoli and/or 2 small zucchini squash, chopped
 1 large handful baby spinach
 Option: sliced kalamatta olives
 Option: Dairy free or regular Parmesan or nutritional yeast
 Option: Toasted pine nuts
  • Fill a large pot with water and add 1 teaspoon of sea salt to the water – bring to a boil
  • Rub the boneless skinless chicken thighs with EVOO
  • If adding peppers, slice a red and/or yellow bell pepper in half and clean the seeds from the inside and rub both sides with EVOO.
  • Sprinkle the chicken and peppers (if using) with garlic powder, sea salt & pepper to taste.
  • Grill chicken thighs approximately 6-7 minutes on each side until cooked through and they are not pink inside – Don’t overcook and dry it out
  • Grill the pepper(s) approximately 4-5 minutes on each side until you have grill marks and soft peppers
  • When chicken is half done, add your pasta to the boiling water and cook per package instructions
  • In a skillet or wok, add approx 2 Tablespoons of EVOO and saute chopped white onions over medium heat until translucent (3-5 mins)
  • Add the sliced baby Bella mushrooms & zucchini and/or chopped broccoli and cook another 4-5 mins
    Note: it helps to throw a lid on the pan for 2 minutes to more quickly cook the broccoli and soften the mushrooms.
  • When all is cooked, but broccoli is still slightly crunchy, add chopped kalamatta olives and 1 cup baby spinach and saute until wilted then turn off heat
  • Drain cooked pasta and throw in wok with veggies.
  • After letting chicken rest a few minutes, slice chicken and grilled pepper(s) and throw in wok
  • Pour another 1-2 Tablespoons of EVOO over mixture in wok and toss all together
  • Sprinkle with Parmesan or nutritional yeast (for dairy free) & toasted pine nuts (optional)

4 servings

If your feeling spunky, homemade pesto is super easy and freezes well.

Homemade Dairy Free Pesto Option:
 In a blender or food processor add the following:
 ½ cup extra virgin olive oil
 1-2 cloves garlic
 1.5 cups fresh basil
 ½ cup raw pine nuts
 blend until smooth wiping down sides as needed