Black-Eyed Pea Salad
¼ cup Red Wine Vinegar
2 teaspoons Dijon Mustard
1 teaspoon dried Oregano
½ teaspoon Sea Salt
¼ teaspoon freshly ground Black Pepper
½ cup Extra Virgin Olive Oil
Place all ingredients except Olive Oil in a small bowl. Whisk to blend and dissolve Sea Salt. While whisking constantly, slowly drizzle in Olive Oil until blended. Set aside while preparing salad ingredients.
(2) 15 oz. cans Black-Eyed Peas, drained
1 medium Red Onion, diced (about 1 cup)
2 stalks Celery, Finely diced
½ medium Green Bell Pepper, finely diced
1 clove of garlic, minced
1 pint of Cherry or Grape Tomatoes split in half lengthwise
2 tablespoons minced fresh basil
Combine all ingredients in a 3-quart bowl. Stir to mix well. Pour dressing over salad and toss to thoroughly combine and coat the salad. Refrigerate several hours or overnight.
(5 1-cup servings)
1 pear (cored)
1 orange (peeled)
1 frozen banana
1 cup green seedless grapes
1-2 kale leaves (stem removed)
1 cup non-dairy milk (soy, almond, etc.)
Mix above ingredients in blender until blended.
Credit: The Realist Nutrition
“A cupcake filled with vegetables without the taste is a dream come true.”
- 2 medium beets, greens and stems removed
- 1/4 cup water
- 1 cup cooked kale
- 3/4 cup unsweetened applesauce
- About 1 cup brown sugar
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 2 eggs, room temperature
- 1 1/2 cups skim milk
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- Dash of salt
- Your choice of frosting (I used vanilla buttercream)
- Chocolate shavings
- Preheat oven to 375 degrees F. Place beets in a baking dish and roast for an hour, or until you can pierce with a knife of fork. Reduce heat in oven to 350. Line a muffin tin with liners or grease with nonstick cooking spray.
- Once beets have slightly cooled, peel the skins off. Cut into chunks and place in a blender or food processor. Add water and kale and blend until fully pureed. Set aside.
- In a large mixing bowl, beat the applesauce, sugar and honey together until mixed. Add eggs and vanilla and beat. Once mixed, add the beet and kale puree, stir with a wooden spoon to combine.
- In a smaller bowl, whisk the flour, cocoa powder, baking soda, baking powder and salt. Add 1/2 of the dry mixture to the beet mixture and stir to mix. Add 1 cup of milk and mix. Add 1/4 more dry mixture and stir. Add remaining milk and mix. Add the remaining dry mixture and stir to combine, careful not to overmix.
- Fill the muffin cavities about 2/3 – 3/4 the way full with batter. Bake for about 18 minutes, or until a toothpick inserted comes out clean. Let cool completely. Once cooled, frost with your favorite frosting and garnish with chocolate shavings.
Nutritional information per cupcake (with 3 tablespoons buttercream frosting):
Fat: 1.7 grams
Carbohydrates: 38 grams
Fiber: 2.4 grams
Protein: 4 grams
Weight Watchers Points: 5
Non-Dairy Ranch Dressing
1 cup Vegenaise
1 tsp. garlic powder
1 Tbsp. minced onion
2 tsp. lemon juice
1/2 tsp. sea salt
1 Tbsp. distilled water
Mix all above ingredients well.
Note: Omit the water if you prefer to use this as a vegetable dip for baby carrots, broccoli florets, cauliflower, sliced squash, sliced cucumbers, celery sticks, etc.
Apricot Fruit Pop’ems
2 cups dried apricots
1 cup pecans
1 Tbsp. orange juice
1. Dump all all the above ingredients into a food processor and pulse for 30 seconds.
2. Roll into small balls about the size of a quarter
3. Refrigerate in tight container
Notes: These are great to put in baggies and take as a quick pick-me-up snack.