Begin meal prep by washing all produce with Purely Essential Fruit and Vegetable Wash

INGREDIENTS

• 1 large mango, washed and chopped
• 1 avocado, washed and chopped
• ½ cup washed and chopped red bell pepper
• 1 medium jalapeño, washed and finely chopped
• 1 scallion, washed and sliced
• 3 tablespoons washed and chopped cilantro
• 3 tablespoons liquid coconut oil, divided
• 1 ½ tablespoons lime juice, plus wedges for serving (wash before slicing or juicing)
• ½ teaspoon salt, divided
• 4 cups cauliflower florets, washed
• 6 tablespoons reduced-fat coconut milk
• 2 tablespoons toasted unsweetened coconut flakes
• 1 pound raw shrimp (16-20 count), peeled and deveined
• ½ teaspoon chili powder
• ½ teaspoon ground cumin

DIRECTIONS

MANGO SALSA

Combine mango, avocado, bell pepper, jalapeño, scallion, cilantro, 1 tbsp oil, lime juice and 1/4 tsp salt in a medium bowl

CAULIFLOWER RICE

Place cauliflower in a food processor, pulse until chopped into rice-size pieces

Heat 1 tbps oil, coconut milk and remaining 1/4 tsp salt in a large non-stick skillet over medium-high heat.  Add the riced cauliflower and cook, stirring occasionally, until softened approximately 5 minutes.  Transfer to a large bowl and stir in coconut flakes.  Wipe out the pan.

SHRIMP

Toss shrimp with chili powder and cumin.  Add the remaining 1 tbsp oil and the shrimp to the pan.  Cook over medium heat, stirring frequently, until just cooked through, 3-4 minutes.

BUILD BOWLS

In 4 bowls, divide rice, shrimp, and mango salsa.  Serve with lime wedges. ]]> https://www.purelyessential.com/kale-caesar-salad/?utm_source=rss&utm_medium=rss&utm_campaign=kale-caesar-salad Tue, 15 Sep 2020 23:42:30 +0000 https://www.purelyessential.com/?p=1415 Healthy eating begins with washing all produce with Purely Essential fruit and vegetable wash.

INGREDIENTS

DRESSING

1/3 cup olive oil

1 garlic clove

2 anchovy fillets OR 1 tsp anchovy paste

1 tsp Worcestershire sauce

Salt and pepper to taste

CROUTONS

1-1/2 cup Crusty bread cubes

SALAD

1-1/2 lb chopped kale

1/4-1/2 Fresh lemon

1/2-2/3 cup grated parmesan

DIRECTIONS

Before chopping or slicing, wash kale and lemon with Purely Essential Fruit and Vegetable Wash.

Puree olive oil, garlic, anchovy, Worcestershire sauce, and salt and pepper in a blender.

Toss bread cubes with 1 tablespoon of the dressing; broil on a baking sheet until toasted, about 2 minutes.

On another baking sheet toss kale with the remaining dressing, broil 5-8 minutes or until crisp.  Sprinkle with croutons.  Top with lemon juice, and grated parmesan.

OPTIONS:

Add a sliced hard boiled egg.

Add sliced chicken or salmon.

Ingredients

Cauliflower

• 1 head cauliflower
• 3 eggs, beaten
• 3/4 cup almond flour
• 3/4 cup finely grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and Pepper to taste

Sauce

• 1 cup hot sauce, we like Frank’s
• 4 tablespoons butter

Instructions

• Preheat air fryer to 400 degrees or oven to 420.
• Wash cauliflower with Purely Essential; blot dry with paper towels.
• Core the clean cauliflower and cut into larger florets.
• In a small bowl, beat eggs.
• In a separate bowl, combine almond flour, Parmesan, garlic powder, smoked paprika, salt and pepper.
• Dip cauliflower into egg mixture, and then coat in almond flour mixture.
• Transfer to silicone mat lined baking sheet until ready to cook.
• Continue dredging remaining cauliflower.
• Spray the bottom of your air fryer lined baking sheet with oil.
• Add the cauliflower in a single layer. Spray the top.
• Cook for 10 to 12 minutes in the air fryer or 15 to 18 minutes in the oven, until golden brown, turning over half way through.

Sauce

• While the cauliflower is baking, make sauce by combining hot sauce and butter in a small saucepan.
• Heat over medium low heat until butter melts.

To Combine

• Toss the crispy cauliflower with sauce, and serve using a slotted spoon.

Serve with your favorite blue cheese dressing, washed celery and carrot sticks. ENJOY!

SPICED CIDER
4 cups apple cider
3 cinnamon sticks
3 star anise
1/2 tsp cloves
1/2 tsp nutmeg

COCKTAIL
1 jigger (1-1/2 oz) spiced rum
1/2 cup apple cider
1/2 cup hard cider
2-3 dashes lemon bitters

1 tbsp cinnamon sugar, (Granulated is fine, or coarse sugar for a grander effect)
1 apple, washed with Purely Essential FVW, sliced

DIRECTIONS
To make the spiced cider, combine apple cider, cinnamon sticks and star anise in a mason jar.  Add cloves and nutmeg.  Seal jar, shake, and refrigerate for at least 1 hour.

Dip rim only of glass in apple cider, then into cinnamon sugar.  Fill glass with ice, pour spiced rum, then spiced cider into glass over ice.  A small funnel can be used to not disturb sugared rim.  Stir well.  Top with hard cider and lemon bitters.  Add one or two apple slices to glass, cinnamon sticks and star anise for garnish. Cheers!

INGREDIENTS

1 Lg Spaghetti Squash (approx 5 lbs) washed with Purely Essential Produce Wash

4 TBSP Olive Oil

Kosher Salt

Fresh Ground Black Pepper

DIRECTIONS

Cut the squash in half lengthwise and scrape out fiber and seeds.  Brush the flesh with 2 TBSP of oil and generously salt and pepper.  Cut side up, place the squash halves on a baking sheet and roast at 400 degrees F until tender when pierced with fork.  (Approx 50-60 minutes).  Remove the squash from the oven and let sit at room temperature until cool enough to handle.  Scrape the flesh with a fork to make long strands.  Use the roasted long strands of Spaghetti Squash in your favorite recipe.

ENJOY!

Ingredients

6 Bell Peppers washed with Purely Essential Fruit and Vegetable Wash

2 cups cooked rice

2 cups browned ground turkey

1 15oz can black beans, rinsed and drained

1 green onion washed, then finely sliced

1 red pepper washed, then diced

1/2 cup washed fresh cilantro, chopped

Juice of 2 limes (wash before slicing in half)

1 tbsp Chili Powder

2 tsp ground cumin

1 tsp garlic salt

2 cups shredded cheese divided

Directions

Preheat oven to 350 degrees.

Bring large pan of water to boil.

Cut off the tops of the peppers, remove the seeds and ribs, trim the bottoms to help them sit flat in the skillet, carve jack-o-lantern face in side of pepper, and rinse thoroughly. In a large pan boil the peppers, and tops of peppers (lids), for 5 minutes, remove from water and turn upside down onto a paper towel to dry.

In a mixing bowl, combine rice, ground turkey, beans, green onion, red bell pepper, cilantro, lime juice, 1-1/2 cups cheese, and seasonings.  Mix until combined well.

Line a 9×13 casserole dish with foil. Fill peppers with turkey and rice mixture and place in casserole dish.  Add black beans in eye holes for added character.  Sprinkle remaining cheese over top of peppers.  Place tops of peppers, or lids, in the pan.  Do not place lids on top of peppers.  Cover with foil for 30 minutes or until peppers are tender, rice filling is warmed, and cheese is melted.  Uncover and bake for 15 minutes.  Serve immediately.

Makes 6 peppers

Apples

Wash your choice of apples, we like Granny Smith, Fuji, or Cripps Pink, with Purely Essential Fruit and Vegetable Wash.  Washing is not only a healthy habit, but will also help remove the wax from the surface of the apple, helping the caramel or chocolate to adhere to the skin of the apple.  Use scrub brush if needed.

Core and slice the apples.  Do NOT peel off the skin.

Soak in lemon juice solution (1 cup lemon juice to 1 quart water) for 10 minutes, turning apples over to make sure solution covers all flesh of apple.

Drain and pat dry.

Skewer apples on lollipop sticks

Place in refrigerator until you are ready to dip

Caramel Dip

1lb pkg caramels

3/4 c. half and half

In a microwave safe bowl unwrap all caramels, pour half and half over caramels, microwave for 2 minutes, stir, and then continue to heat 30 seconds at a time until caramel is smooth.  Allow to cool to room temperature.

Toppings

The sky is the limit here.  You can use any combination that strikes your taste bud’s fancy.  Crushed pretzels, nonpareil sprinkles, mini m&m’s, mini marshmallows, graham cracker crumbs, brown sugar and cinnamon, or whatever your guilty pleasure.

Here are a few suggestions:

1/2 cup crushed peanuts

1/2 cup crushed toffee bits

1/2 cup coconut flakes

Use a muffin tin to hold the toppings, use paper muffin liners to make clean-up that much easier.

Milk Chocolate Dip

In microwave safe bowl add 10oz Melting Milk Chocolate, melt chocolate on 50% power for 2-3 minutes, stirring every 30 seconds until melted.  Do not skip this step.  If you microwave chocolate for longer than 30 seconds you will risk burning your chocolate.

White Chocolate Dip

In a clean microwave safe bowl, repeat the steps used for the milk chocolate, using 10oz Melting White Chocolate.

Let The Dipping Begin

Dip the apple in the dip of your choice (caramel, chocolate, or white chocolate), coat with  toppings, then place on waxed paper….or eat!

Fun combos:

Dipped caramel apple coated with peanuts

Dipped milk chocolate apple coated with coconut

Dipped white chocolate apple coated with toffee bits

Again, your only limitation is your imagination.

ENJOY!

INGREDIENTS

1 1/2 lbs pork shoulder cut into thin 1/2 inch strips or cubes

Salt and Pepper

3 garlic cloves, finely chopped

1 tsp ground cuming

1 tsp dried oregano

1 Tomato chopped

Butter Lettuce

Chopped red pepper

Shredded iceberg lettuce

Chopped cilantro

Favorite salsa

DIRECTIONS

In a zippered bag, or baking dish with lid, season the pork generously with salt and pepper.  Add the garlic, cumin, and oregano, mix well.  Rub seasoning into pork.  Let marinate for an hour, or refrigerate overnight.

Heat oil in a skillet over medium heat.  Add meat and let sizzle, stirring occasionally, until lightly browned and cooked through, 5 to 7 minutes.  Remove from heat, and let rest 5 minutes.

To serve – spoon pork mixture into leaf of butter lettuce, taco-style.  Add chopped tomato, red pepper, lettuce, and cilantro.  Spoon favorite salsa over the top, and enjoy.

Ingredients

• 4 large zucchinis
• 1/2 cup favorite salsa
• 3/4 lb. ground beef, browned
• 1 Tbsp minced onion
• 1 tsp garlic powder
• 4 oz. tomato sauce
• 1 small red bell pepper, washed, seeded and diced
• 1/2 Tbsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• Sliced green onion, chopped cilantro, as garnish

Directions

• Preheat oven to 350.
• Wash produce with Purely Essential Fruit and Vegetable Wash
• Slice the zucchini, lengthwise and then drop into the boiling water for 2 minutes. Remove carefully with tongs and place on towel to dry. Add the salsa to the bottom of a 9×13-inch glass baking dish and nestle the zucchini into the dish.
• If necessary, brown the ground beef with the minced onion and garlic powder. Drain and return to the pan. Stir in the tomato sauce, diced bell pepper, chili powder, ground cumin, garlic powder, onion powder, salt and pepper to taste. Bring to simmer, remove from heat.
• Once the zucchini has cooled to touch, use a spoon or melon baller to remove the core of the zucchini.
• Spoon the taco meat into the zucchini
• Bake in the preheated oven for 10-15 minutes.
• Sprinkle with cilantro & green onion garnish
• ENJOY!