Tzatziki

Ingredients:

1 english cucumber, cut into small dice

16 oz plain whole milk yogurt

2 tbsp fresh chopped or 1 tbsp dried dill, optional

Juice of ¼ of a lemon

1 clove garlic, crushed

Salt and pepper to taste

Method:

Mix all ingredients in a bowl.  That’s it. You’re done. Use this on chicken, lamb, in a pita sandwich, with grains, wherever you want a little healthy tang and crunch!

Minimal Effort, Maximum Impact: Buttery Herbed Rice

Minimal Effort, Maximum Impact: Buttery Herbed Rice

Buttery Herbed Rice

Serves 4

Ingredients:

1 1/2 cup white or brown rice (or cauli-rice), cooked according to package directions

2-3 tbsps butter

One large or two small shallots, minced if you have the patience, or a fine chop is acceptable

¼ cup total of any mix of chopped fresh herbs – parsley, chives, basil, oregano, tarragon, thyme, etc, 1 tbsp if using dried

Salt

pepper

Method:

Cook rice according to package directions.  In a small saute pan, melt the butter over medium heat.  Add the shallots and cook until softened and translucent, 3-4 minute.  It is fine if they start to brown a bit on the edges. Remove from heat and stir in the herbs.  Stir this whole mixture into the rice and add salt and pepper to your liking.

So Fresh! So Clean! Mexican Bean and Fruit Salad

So Fresh! So Clean! Mexican Bean and Fruit Salad

Mexican Corn Bean and Fruit Salad

Serves 4-6 as a side

Ingredients:

1 small to medium english cucumber, cut into roughly ½ inch pieces

1 can black bean, well drained and rinsed

1 mango, or about 6 oz pre-cut, cut into roughly ½ inch pieces

6-8 oz pineapple, cut into roughly ½ inch pieces

2 cups corn (frozen and thawed is fine, even better if you can find the roasted sort)

¼ cup chopped fresh cilantro

½ cup grated cotija cheese

1 tsp cumin

1 tsp chili powder

Juice of 1 lime

1 tbsp olive oil

Salt to taste

Method:  Mix it all.  Enjoy. Works well also as a salsa on top of fish or chicken, or just to scoop up with chips.

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