Light and Easy Honey Lime Cole Slaw

By Jodee Weiland

I love the idea of cole slaw, but I’m not a big fan of using mayonnaise. I prefer a healthier version of cole slaw with great flavor that will make it more than just a side dish. I want it to delight my taste buds. Believe me when I say, this Light and Easy Honey Lime Cole Slaw will make even the most doubtful cole slaw eater a believer. It’s full of flavor that will keep you heart healthy and happy!

http://learnfromyesterday.com

Don’t get me wrong, there are times when I will use mayo, but this is just not one of those times. In my cole slaw, I prefer a vinegar base with extra virgin olive oil, but to add sweetness and some zest, I add honey and fresh lime juice. It definitely isn’t rocket science, but  it definitely is delicious! Use it as a side dish, on fish tacos, on pulled pork sandwiches, or any number of ways.

http://learnfromyesterday.com

Light and Easy Honey Lime Cole Slaw

3 cups shredded cabbage and carrot mixture
1/2 cup red cabbage shredded
1/8 cup apple cider vinegar
1/4 cup extra virgin olive oil
1 fresh lime juiced
2 teaspoons organic honey (or more to taste)
Sea salt and ground black pepper to taste

http://learnfromyesterday.com

http://learnfromyesterday.com

Mix together the together the cabbage and carrot mixture with the red cabbage. Add the vinegar, olive oil, lime juice, and honey. Finally, carefully season your cole slaw to taste with sea salt and ground black pepper.

http://learnfromyesterday.comMy Light and Easy Honey Lime Cole Slaw is delicious and so easy to put together for any meal. Whether you are adding it to fish tacos, putting it on a pulled pork sandwich, a burger, or any other sandwich, or if you’re just having it as a side dish, you will love it! This cole slaw recipe has great flavor and is actually much healthier than a mayo based slaw. So give it a try, and enjoy!

Sweet and Spicy Pineapple Citrus Tilapia

By Jodee Weiland

When baking tilapia, you can add just about any type of flavoring you may want from a lemon and butter with seasonings to a spicy hot sauce with seasonings. Tilapia is a white fish fillet that is great for taking on just about any flavors you add to it. I decided that this time, I wanted sweet and spicy flavors on my baked tilapia, so I came up with my Sweet and Spicy Pineapple Citrus Tilapia. http://learnfromyesterday.com When putting together my sauce for the tilapia, I started out with the fresh juice of a lemon and lime. From there, I added pure pineapple juice, fresh garlic, sriracha hot chili sauce, honey, and for thickening, some tomato paste. Finally, I seasoned it with freshly ground black pepper and sea salt. I heated it up in the microwave to blend the flavors, and it was ready to use when baking my tilapia filets. http://learnfromyesterday.com Sweet and Spicy Pineapple Citrus Tilapia

Extra virgin olive oil to lightly coat fish filets and baking dish
3 to 4 tilapia fish filets (about 4 ounces each)
1 fresh lemon juiced
1 fresh lime juiced
1/4 cup unsweetened pure pineapple juice
2 garlic cloves finely chopped
1/4 cup sriracha hot chili sauce (may use less to taste)
1 tablespoon organic honey (or to taste)
2 tablespoons tomato paste Ground black pepper and sea salt to taste

http://learnfromyesterday.comhttp://learnfromyesterday.com

http://learnfromyesterday.com

http://learnfromyesterday.com

Juice your lemon and lime. Add the pineapple juice and garlic to the lemon and lime juice. Then season with the black pepper and sea salt to taste. Add in the sriracha sauce and honey, blending it together. Finally, blend into this mixture the tomato paste for thickening. In a microwave safe container loosely covered, microwave this mixture for about two minutes on high or express to blend the flavors. Remove from the microwave, and your sauce is ready to use.

http://learnfromyesterday.com http://learnfromyesterday.com

Preheat oven to 425 degrees. Prepare your baking dish with olive oil. Rinse the filets and place in the prepared baking dish. Then coat them lightly with olive oil. I use a Misto container that I fill with olive oil to spray them lightly. Place the filets in the preheated oven to bake. After seven minutes, spoon the above prepared sauce on to each filet covering them. Return to the oven and bake for another nine to ten minutes. Four ounce filets usually take about fifteen to seventeen minutes total to cook at 425 degrees. http://learnfromyesterday.com My Sweet and Spicy Pineapple Citrus Tilapia is the perfect blend of sweet and spicy. If you like spicy with a hint of sweet, you will love this tilapia recipe. Both healthy and delicious, this dish is full of rich flavor. Serve with a fresh vegetable, a glass of white wine, and a baked potato or rice if you want. However you decide to serve it, if you like sweet and spicy, you will love this, so enjoy!

 

 

Pineapple Avocado Vinaigrette & Light Zucchini Spaghetti Salad

By Jodee Weiland

I love using my new veggie spiralizer, so I decided to try a new vinaigrette with a light and easy zucchini spaghetti salad. The salad itself is easy and quick, but the vinaigrette is really the star here. I have discovered that I love making my own vinaigrette and salad dressings because they taste so much better than store bought salad dressings. Since I had an avocado I wanted use and some ideas for a new salad dressing, I put together my Pineapple Avocado Vinaigrette & Light Zucchini Spaghetti Salad!

http://learnfromyesterday.com

With one avocado left, I decided to make my vinaigrette. I wanted to blend the flavors of avocado, pineapple, lime, and honey to make a sweet and tart salad dressing that would be both tasty and healthy. I found these ingredients blended with apple cider vinegar and extra virgin olive oil created an absolutely delicious salad dressing. I then spiralized a fresh zucchini to create an extremely simple zucchini spaghetti salad with fresh blueberries and goat cheese. This salad could easily be topped with some almond slices or shelled pistachios to add some crunch, but I left mine without any nuts this time.

http://learnfromyesterday.com

Pineapple Avocado Vinaigrette & Light Zucchini Spaghetti Salad

For the vinaigrette:

1/2 cup fresh avocado
1 lime, juiced
1/4 cup all natural unsweetened pineapple juice
1/4 cup apple cider vinegar
3/4 cups extra virgin olive oil
2 teaspoons organic honey (more optional for sweeter taste)
1/4 teaspoon ground black pepper
Sea salt to taste

http://learnfromyesterday.com

Put the above ingredients into a blender and blend together until smooth and creamy. When done transfer the vinaigrette to an appropriate container. I refrigerate any leftover dressing for later use.

http://learnfromyesterday.com

For the zucchini spaghetti salad: (this will make one salad)

1 zucchini peeled and cut into spaghetti strands
1/4 cup fresh blueberries
1 and 1/2 to 2 tablespoons crumbled goat cheese
Optional: 1 to 2 tablespoons shelled pistachios or almonds

http://learnfromyesterday.com

http://learnfromyesterday.comhttp://learnfromyesterday.com

Peel the zucchini. Cut into spaghetti strands using a julienne peeler, a veggie spiralizer, or a mandoline with a julienne blade. Unlike zucchini spaghetti with a sauce, for a salad the strands do NOT need to be left in a colander to drain excess liquid. For a salad, simply cut the strands and plate them to retain salad like crispness. Then put on the blueberries and finally, the goat cheese. If you want, you can add the optional pistachios or almonds.

http://learnfromyesterday.com

My delicious Pineapple Avocado Vinaigrette & Light Zucchini Spaghetti Salad are both healthy and full of flavor. Whether or not you decide to use the optional pistachios or almonds on the zucchini spaghetti salad, you are going to love the smooth creamy flavor of this delicious vinaigrette on this or any salad. We love this new salad dressing because it adds so much flavor to our salads whenever we use it. Stay healthy and give it a try on your next salad. Enjoy!

 

 

Healthy and Delicious Kale Basil Pesto with Pasta

By Jodee Weiland

Being Italian, it was hard for me to imagine kale in a pesto when I first used it in my Baby Kale Pesto.  Before that I used it to make kale chips, a kale salad, a kale and bean soup, and since then I have used it in my pesto and more. I‘ve used it in omelets, smoothies, and even made it with olive oil and garlic as a side dish. Prior to that time, putting kale in a pesto to use with pasta was something I just couldn’t imagine, especially since I love Italian Basil Pesto. Nevertheless, with all the kale I have coming from my garden this year, I decided I had to do something more with it all, and my Healthy and Delicious Kale Basil Pesto with Pasta is what I came up with for dinner tonight.

http://learnfromyesterday.com

I was pleasantly surprised when this dinner turned out to be even tastier than my earlier version of kale pesto. I think the reason for that is because it combines two pesto recipes, kale pesto and my all-time favorite, Italian Basil Pesto. Not only do I get the rich taste of basil, which I love, but I also get the great flavor of kale and all the healthy nutrients from the kale. If you ask me, this gives me the best of both worlds, and I’m all for that! So here’s my Healthy and Delicious Kale Basil Pesto with Pasta recipe and how I did it!

http://learnfromyesterday.com

Healthy and Delicious Kale Basil Pesto with Pasta

2 cups fresh kale leaves packed tightly, torn into pieces and de-stemmed
2 cup fresh basil leaves
1/3 cup pine nuts
1 and 1/2 teaspoon chopped garlic clove or to taste
1/4 teaspoon sea salt or to taste
1/2 teaspoon freshly ground black pepper or to taste
1 and 1/4 cup extra-virgin olive oil (more or less, depending on desired consistency and thickness)
1 and 1/3 cup freshly grated Parmesan Reggiano cheese or more
Pasta of your choice
More Parmesan Reggiano cheese to serve with meal

http://learnfromyesterday.com

http://learnfromyesterday.com

http://learnfromyesterday.com

http://learnfromyesterday.com

Blend together the kale, basil, pine nuts, garlic, salt, and black pepper until finely chopped in a food processer or blender. Gradually add oil to this mixture to attain a smooth consistency and thickness (your preference). Finally, add the Parmesan cheese into this mixture. You can add more salt and black pepper to taste once it is blended. Kale basil pesto can be made two days ahead or just before it is needed. If made ahead, cover and refrigerate it. With this pesto recipe, you will have enough for more than one meal, so freeze some for later. I usually have enough for three meals, so I use one portion and freeze two for later. Boil pasta per instructions and when done, blend in the pesto with your pasta.

http://learnfromyesterday.com

My Healthy and Delicious Kale Basil Pesto with Pasta is awesome and will soon become a favorite for you as well. Serve with a glass of Chianti, a crusty loaf of bread, and a side salad. Have some Parmesan Reggiano cheese ready to grate fresh over your pasta. Some people may even enjoy some crushed red pepper on their pasta, so have some ready just in case. In Italian households, this is how we serve pasta, along with great conversations and much love. That’s why it’s called comfort food, so enjoy!

Zucchini Spaghetti with Olive Oil, Garlic, and Fresh Tomatoes

By Jodee Weiland

For some time now, I have wanted to try zucchini spaghetti. It sounded so healthy, I couldn’t help but be curious about how it would taste. So I sat down and researched the various tools to do this with and came across a wide variety of veggie spiralizers. There are all kinds from hand held to some that are larger, but are easier to use. I found out you can make zucchini spaghetti a number of ways. I chose to make my Zucchini Spaghetti with Olive Oil, Garlic, and Fresh Tomatoes with a veggie spiralizer I found at a local store by searching online.

http://learnfromyesterday.comWhat I found out during my search was that you can prepare the zucchini with a julienne peeler, a mandoline with a julienne blade, or with a veggie spiralizer type product. I chose the veggie spiralizer type product for a number of reasons after reading reviews and checking prices. The one I chose was at a store that gives 20% discounts with their coupons, so the price was under $25 with tax. The product I chose was made basically the same as a more expensive version at another store and both had similar reviews. Last of all, after looking into it, this product made preparing the zucchini so easy, it cut the time of preparation down tremendously.

http://learnfromyesterday.com

All the products can be used to prepare a number of vegetables, but the one I chose did more. To me, saving money, time, and being able to use a product for more than one thing is worth it. So that’s how I came to prepare my zucchini spaghetti with a traditional Aglio E Olio (garlic and oil) sauce and adding fresh diced tomatoes for additional flavor. My Zucchini Spaghetti with Olive Oil, Garlic, and Fresh Tomatoes was made with a veggie spiralizer, and I loved it!

http://learnfromyesterday.com

Zucchini Spaghetti with Olive Oil, Garlic, and Fresh Tomatoes

2 medium zucchini cleaned and skin removed (skin may be left on if preferred)
1/3 cup extra virgin olive oil
2 to 3 garlic cloves chopped
1 tablespoon fresh parsley chopped finely
1/2 teaspoon crushed red pepper (add more for more heat, if desired)
2 fresh Roma tomatoes diced
Sea salt
Grated Parmesan Reggiano cheese to taste

http://learnfromyesterday.comPrepare the zucchini first by peeling it and cutting it into long thin spaghetti like strands with a veggie spiralizer, a julienne peeler, or a mandoline with a julienne blade. Lightly salt the zucchini strands and put them into a colander for about thirty minutes, placing the collander in a large bowl, so the moisture in the zucchini can drain off. Toss and squeeze lightly every once in a while until ready.

http://learnfromyesterday.com

http://learnfromyesterday.com

When ready, heat the olive oil in a large pan. When the oil is heated, add the garlic. Be sure to use a splatter cover because heated oil will splatter whenever anything moist is added to it. After you add the garlic to the oil, sauté it over a low heat for a few minutes until tender. Be careful not to burn the garlic. Add the fresh parsley and crushed red pepper, and then sauté another minute or two. Next, put the prepared zucchini spaghetti in the pan (again use the splatter cover for your pan).

http://learnfromyesterday.com

When it stops sizzling and has cooked slightly, turn off the stove and toss the zucchini gently in the olive oil and garlic mixture. You want the zucchini al dente, so only heat it for a few minutes, or it will become too soft. Transfer it all to a serving dish so it does not continue to heat. Last, add the fresh diced Roma tomatoes. Serve with grated Parmesan Reggiano cheese to taste. NOTE: Another alternative is to leave the zucchini spaghetti raw and put the heated olive oil and garlic mixture over it and toss lightly. It is a matter of personal preference. You choose which way you prefer to do this.

http://learnfromyesterday.comZucchini Spaghetti with Olive Oil, Garlic, and Fresh Tomatoes is so delicious and healthy, you will wonder why you didn’t try it sooner. It has a great flavor that will leave you wanting more. I enjoyed it so much that now I’m wondering why I didn’t try it sooner myself. I have to think being Italian and raised on wonderful pasta meals had something to do with it, but we had great zucchini dishes as well, so I’m not so sure about that. In fact, zucchini in olive oil and garlic has been served often in my home and tastes great. If you decide to give this recipe a try, I know you’ll love it, so enjoy!