Posts tagged ‘lemon’

January 9, 2014

Lemon Garlic Green Beans with Sesame Seeds

This simple yet elegant dish adds some classy sophistication to any meal, even if your main course is something as delicious as mac and cheese out of a box.


2 cups green beans, fresh, ends trimmed, washed

3 tablespoons freshly squeezed lemon juice

2 teaspoons minced garlic

1 tablespoon olive oil

Sea salt and black pepper as desired


In a saute pan, add olive oil. Heat on medium heat for a minute or so. Add the beans, and top with the lemon juice and minced garlic. Cook for 6-10 minutes, keeping an eye on the beans. They should still have some crunch by the time you are through but also be slighty crispy on the sides. Top with sea salt and black pepper as desired.




January 8, 2014

Lemon and Garlic Brussel Sprouts

This is a simple yet flavorful dish that really showcases the veggies! Great for any veggie lover, or you can make someone a veggie convert with this simple roasting method.


4 tablespoons freshly squeezed lemon juice

1 tablespoon minced garlic, I used the jar variety that I had on hand but fresh would be amazing in this, especially if you love the taste of garlic

2 tablespoons extra virgin olive oil

Sea salt and freshly cracked black pepper, as desired to taste

2-3 cups of brussel sprouts, cut in halves or quarters


Preheat oven to 350 degrees. Line with parchment paper or spray with a cooking spray/coconut oil or butter. Mix the first four ingredients well in a bowl. Pour the dressing over the brussel sprouts on the baking sheet or in a bowl and lay the sprouts out for roasting. Keep an eye on them, as they can burn easily, but 15-20 minutes is a good time for them to roast.





December 20, 2013

Spinach Shots from the Little Red House

September 24, 2013

Parchment Paper Salmon with Kale and Mushrooms

Parchment paper fish gives the best flavor and keeps all the moisture in the bag, which means it is delicious and amazing, and even better: easy.


1 serving of fresh salmon

1 cup raw kale, cut into bite size pieces with tough stems removed

1 cup baby portabella mushrooms. sliced

Sea salt, to taste

Freshly ground black pepper, to taste

2 wedges lemon

2 tablespoons your favorite white wine

1 teaspoon olive oil or truffle oil

Parchment paper


Preheat oven to 350 degrees. Assemble all ingredients except seasoning in parchment paper and wrap well.

Add the wine, oil, and seasoning last.

You can fold the inner and outer edges to create a packet. Don’t worry if the packet ends up opening because the ingredients will cook beautifully anyway. Add the wine, oil, and seasoning last.

This should take 10-12 minutes!





September 17, 2013

How to Make Hummus – Cheat Sheet

July 1, 2013

Summer Salad with Roasted Corn, Avocado, Black Beans and Tomato

Summer means put your ovens on as low as possible or even better, don’t put them on at all. This one is the best with roasted corn but if you feel like just popping in some fresh corn, no one would blame you. The lovely basil lemon vinaigrette is versatile, so you should make a huge batch of it for other salads for a quick, refreshing dressing. There is a lot of acidity due to the lemon juice and apple cider vinegar, which is my preference, but feel free to omit the vinegar or add a sweeter one like balsamic instead and more olive oil. This salad is a great source of plant based protein, and the combination keeps you full for hours. I have a habit of making this salad and keeping it for three or four days, mixed with some baby spinach at the last minute or with some gluten free pita bread. If you are planning to store this salad, add the avocado at the last minute as it will turn brown if you cut it up and add it before.

Ingredients for Salad

1 cup roasted corn (You can roast frozen corn by steaming it and adding a couple teaspoons of olive oil and putting it in a 350 degree oven for 10-15 minutes)

1 avocado, diced

1 cup diced tomato

1 tablespoon chopped fresh cilantro or 1 teaspoon dried cilantro

1 cup black or red kidney beans, washed 

Salt and peper, as desired

Nonfat feta, if desired or cheese of choice

Ingredients for Vinaigrette 

1/4 cup lemon juice

1/4 cup extra virgin olive oil

1/2 cup fresh basil, diced

2 teaspoons apple cider vinegar


Mix all ingredients well and top with vinaigrette.



**For extra protein add cooked quinoa.

March 26, 2013

Pesto Scrambled Egg Whites

Personally, I like my eggs whole. I love that egg whites give you so much protein, but the yolk houses so many awesome benefits for you. However, I do understand that people want to lower their cholesterol and if you are eating your eggs from other sources like baked goods or breads, you may want to stick with some egg whites to give you the energy you crave in the morning rather than break two eggs. I buy the carton egg whites instead of using actual eggs in a carton because I don’t like to waste. I have read that egg yolk is called nature’s most delicious sauce, and I could not agree more. Avocado is nature’s butter. Look at nature giving you all the things you need. Go nature!

Pesto is amazing and adds so much flavor to everything. I will not like that it is one of the most addicting sauces. I prefer pesto to red tomato sauce any day. You can add the jarred kind, which is still delicious albeit a tad high in oil and sodium, but making your own is incredibly easy if you have basil, walnuts (cheaper than pine nuts), parmesan, pepper, and olive oil. Simply pulse 2 cups fresh basil leaves, or kale, or spinach (let’s get some nutrition in there), and add 1 cup walnuts and some parmesan and olive oil until it is a sauce like mixture. Keeps well in a glass jar for a week or two (if it ends up lasting that long)!

Here is the pesto recipe if you are interested! I used kale and garlic because I like that tangy taste and it was a tad too mild for me the first time around.


5 leaves, dinosaur kale or flower kale, or any kale that is on sale (See what I did there?), stems removed and washed

2 tablespoons parmesan

Freshly cracked black pepper

3 tablespoons olive oil, I used light olive oil because I like the taste a bit better, since it does not overpower the dish

1 teaspoon minced garlic

1/2 cup walnuts

1/2 lemon, freshly squeezed


Process in a food processor. I used a blender that is high powered and it did the same thing, and add more olive oil until you get the right consistency. This is more of an experiment than anything as well, and please feel free to use fresh basil leaves instead of the kale, I am just a kale addict.

Take the freshly prepared pesto and toss with egg whites (I used 2). Serve with whole wheat toast or your favorite bread with a side of avocado sprinkled with olive oil and sea salt if desired.

Breakfast of the gods, no?


March 18, 2013

Healthy Happy Life

Kathy is a popular vegan blogger with over 125,000 readers. She has some easy recipes that are great to read, and I found some greta dishes I want to try on her site. The vegan lifestyle piques my interest, even though I do not want to follow a strictly vegan lifestyle at the moment. Her blog is for everyone, and while some ingredients may not be familiar to you, I find it very cool that she has things that are heart healthy for you. I have been introduced to new ways of cooking and new ingredients to incorporate into my diet because of her blog. Like all recipes, I am open to trying new things, and something that works for her body may not work for everyone. That being said, check out her blog because I am sure you will spend hours on it! She has a way of describing her dishes, and is gifted in writing about food. I am going to attempt her raw cheesecake at some point this week, when I have time. I bought some cashews and am curious how delicious a lemon twisted raw cheesecake would be.

Check her out guys!

Healthy, Happy Life with Kathy

March 12, 2013

Kale Detox Salad with Tara Stiles

I love her I love her I love her


February 18, 2013

Purple Zinger


2 radishes
1/2 inch ginger
1/2 lemon
1 small beet
2 carrots
1 small apple

Juice and consume within 12 hours!