I used to only eat roasted red peppers at restaurants. They kind of seemed like a “gourmet” ingredient, and I never even thought about making them at home. Turns out, they are really easy to make! I love roasted vegetables because the roasting process enhances the flavors of the vegetables. Roasted red peppers are a great addition to salads, wraps, sandwiches, homemade hummus, homemade pesto or as a filling in tamales.
I made them in the oven under the broiler. It only takes about 10 minutes to cook and 30 minutes to cool.
Here is how it’s done!
Turn oven on to the “broil” setting. Line a baking sheet with tinfoil
Rinse red peppers and pat dry. Cut around the stem then pull it out. Cut the pepper in half (from top to bottom- length wise). Cut out all the white parts and remove the seeds. If some of the seeds are sticking, I like to run the pepper under cold water to get rid of them.
With your hands or a knife, flatten each half-pepper and place them peel side up on the baking sheet.
Place under broiler for 8-10 minutes or until the pepper is fully charred. (Don’t worry, we will remove the skin so it won’t look so ugly!) You may need to rotate the peppers half-way through to make sure that they get charred evenly.
Ugly… I know! But they won’t look like this when at the end.
5. Take the peppers out of the oven, wrap them in the tinfoil. Let sit for 30 minutes
6. Peel the skin off the peppers with your hands or a knife. Then chop and serve!
Spaghetti squash is one of my favorite winter dishes. It is a great gluten-free alternative to regular or whole wheat pasta. Unlike pasta, spaghetti squash is considered a “whole food,” that means that it is unprocessed, more easily digested, and still has all of it’s nutrients. One other benefit to spaghetti squash is that it is significantly lower in carbohydrates than pasta.
Here is a simple spaghetti squash recipe for you to try. There are some additional suggestions for recipe variations below.
1 medium Spaghetti squash
1.5 Tablespoons organic butter
1 clove garlic, minced
1 small shallot, minced
½ teaspoon sea salt
1/8 teaspoon freshly ground pepper
½ tsp chili flakes (optional)
Directions for Roasted Spaghetti Squash
Preheat oven to 350F degrees
Cut spaghetti squash in half (long-way from top to bottom) and scrape out the seeds.
In a large glass baking dish, pour enough water to cover the bottom of the dish until there as ¼ or ½ inch of water.
Place spaghetti squash halves face down in the dish and cover with tin foil.
Bake in the over for 35-45 minutes– until the squash is easy to grate with a fork.
Run a fork down the squash to create “spaghetti-like” strings.
In a medium pan, melt 1 Tablespoon of butter. Add shallots and garlic and sauté for 3-5 minutes until fragrant.
Add roasted spaghetti squash to the pan and mix until well-incorporated and heated through. Season with salt and pepper (and optional chili flakes)
Plate the spaghetti squash sauté and add a piece of Wild Tilapia or Grilled chicken
Option to add Italian spices like oregano, basil and/or thyme
Add a homemade pesto or tomato sauce to the Spaghetti squash
I have always been a fan of baked salmon, however I only recently become a fan of fresh dill. I have never been very comfortable cooking with dill because I never knew what to pair it with. Since it is summer and I am feeling adventurous, I decided to try something new. I absolutely love this fresh Lemon and Dill Salmon recipe. It is more than perfect for summertime.
Salmon is well-known in the nutrition world as a good source of Omega-3 fatty acids. Omega-3 fatty acids are good for our health because they are anti-inflammatory. Other sources of Omega-3 fatty acids include: fish oil, olive oil, avocados, and almonds.
1lb wild-caught salmon
1 Tbsp tea seed oil
1 tsp sea salt
1/8 tsp black pepper
1 bunch dill, chopped
1 small lemons, 1/4 inch slices
1/2 cup organic vegetable stock
1. Heat oven to 350 F degrees
2. Line a large baking sheet with parchment paper.
3. Place 3-4 lemon slices and 1 Tbsp chopped dill on the baking tray.
4. Rinse salmon then dry. Rub both sides of salon with tea seed oil, sea salt and pepper.
5. Place 3-4 lemon slices and 1 Tbsp chopped dill on top of salmon.
6. Add organic vegetable stock to the baking dish to surround the salmon
7. Cover with aluminum foil and bake for 20-25 minutes. (cooking time varied depending on thickness of salmon)
Note: Serve hot or take salmon out of the oven to cool for an hour before serving
This salad is composed of beautiful color combinations and fresh flavors that are perfect for summer. It has a nice fusion between mexican and asian flavor profiles. I love switching it up every now and then from the standard ‘leafy green’- based salad. For those of you who have never experimented with Jicama, let me introduce you to one of my favorite vegetables. Jicama also pairs well with some chili and lime for a refreshing snack.
Simple. Quick. Refreshing.
Prep time– 10 minutes Serves– 4
1 bunch pink radishes, thinly sliced (round or sticks)
1 english cucumber, thinly sliced
1/2 small jicama, peeled and sliced into sticks
1/2 mango, cut into cubes
1/2 cup, chopped cilantro
Lime Vinaigrette Dressing
1/4 cup lime juice (about 3 limes)
1/2 tsp celtic sea salt
1/3 cup extra virgin olive oil
Drizzle 1/2 of dressing over the salad lightly. Toss and then adjust with more dressing if needed. Top with a pinch of cayenne pepper.
Note: Add some quinoa plus tofu or grilled chicken to turn this appetizer salad into a main dish.
Recipe adapted from Isabel’s Cantina
A fresh, light & zesty summer dinner in just 35 minutes! Baking fish in the oven is one of my favorite cooking methods. I am a huge fan of working smart in the kitchen as opposed to working hard. While the fish is in the oven, there is plenty of time to reduce the sauce and to do a quick clean up of the kitchen.
Citrus Marinade – 5 minutes
Zest of 1 orange
Zest of 1 lemon
½ cup orange juice*
2 Tbsp lime juice*
2 Tbsp lemon juice
½ tsp minced ginger
Fish- 30 minutes
1.5 lbs of wild sea bass (you can use tilapia, salmon, or black cod)**
½ tsp salt, divided
1 tsp Dijon mustard
Mix ‘Citrus Marinade’ ingredients together, split into two parts.
Place fish in half of ‘Citrus Marinade.’Refrigerate for 10 minutes.(Can leave in marinade for 20 minutes for more flavor)
Turn on oven to 400F degrees
Place fish in oven for 10-15 minutes or until cooked
In the meantime, place Dijon and the remainder of ‘Citrus Marinade’ in a medium saucepan. Bring to a simmer until the liquid is reduced by ½.
Pour the reduction over the fillets.
** Fish guidelines: Choose wild over farmed. Choose fresh over frozen.
[Recipe adapted from Rebecca Katz]
Place fish over sautéed vegetables for dinner or over a salad for lunch.
This Spring Veggie Wrap makes for a great light snack! You also have the option to load it up with additional veggies, tofu, or animal protein to make it a more substantial meal option.
Nutrition Suggestion: Consume at least 1 salad, smoothie, or veggie wrap each day
Prep Time: 5-10 minutes Serves: 1
1 Tablespoon of Pesto (Recipe: Kale & Almond Pesto)
4-5 leaves arugula or spinach
Cucumbers, thinly sliced
Radishes, thinly sliced
Salt & Pepper to taste
Optional: organic feta or goat cheese
* Whole wheat, organic corn, or gluten-free tortillas are widely available alternative to white flour. I like the Rudi’s Brand! If you’re looking for a lighter meal or snack, you can also try wrapping your ingredients in collard greens.