1 Serving (See Lean & Green counts below)
- 1 C. tri-color coleslaw mix OR shredded cabbage
1/2 cup TOTAL of chopped cilantro, diced red or yellow bell pepper, sliced green onion, sliced fresh jalapeno, proportions to your preference
- 7 oz cooked shrimp, tails and shells removed
OR you can start with raw shrimp, seasoned with Viola’s Thai Curry seasoning, sautéed in vomFASS Chili Sunflower Oil
- Cubed Avocado (optional)
- 4 – 6 lettuce leaves or 2 egg life wraps (I like to lightly brush the egg life wraps in Chili Sunflower Oil, then lightly toast in a cast iron skillet)
- 2 Tbs. powdered peanut butter aka PB2 or PB Fit
- 1 Tbs. water
- 2 t. lite soy sauce or liquid aminos
- 1/8 t. Viola’s Thai Curry seasoning
- ¼ t. sugar stevia powder, or a couple drops of Stevia liquid
- 2 tsp. vomFASS Ginger Sesame Oil
Combine cole slaw mix and cooked shrimp in a medium sized bowl. Mix all the ingredients for the dressing together in a small bowl. Pour over shrimp and slaw. Toss to coat. Best if you can let the mixture sit for 30 minutes or more to let flavors blend. Pile mixture onto lettuce leaves. Enjoy!
Optavia Lean & Green guidelines: each recipe is 1 Lean, 3 Greens, 2 Condiments, 2 Healthy Fats and 1 Snack, WITHOUT the avocado and WITH the lettuce boats. If using egg life wraps, reduce shrimp to 5.6 cooked ounces. This is a very filling recipe. It’s a great one to use on days when you are splitting your lean & green into two meals – just reduce the volume of shrimp and veggies as needed to accommodate your daily total.
Have you ever entered a room to meet eight people for the first time and leave 90 minutes later with eight new friends? That’s an awesome feeling, and it’s how tonight’s cooking class went. In fact, the photos ended up being more about the people than the food, but the happy smiles are because of the food and the experience, so that’s OK, right?
Francis is not THE most common name, yet we had two people in the class by that name and almost every else knew or were related to a Francis, including me – so we got off on a congenial foot by declaring it Francis Night at vomFASS! The night was also special because Francis from Memphis was celebrating her birthday and because we were graced by the presence of newlyweds who joined the class during their 12 hour layover on their way to honeymoon in Iceland! (Coolest newlyweds of the year!)
But enough about how much fun we had (DO join us next time!), let’s get to the recipes!
Shrimp Salad / Dip / Tacos
2 C. cooked cocktail-sized shrimp (mini)
vomFASS Chili Sea Salt, to taste
3 T. vomFASS San Domenico or Jalapeno Extra Virgin Olive Oil
1 1/2 vomFASS Calamansi or Mango Balsam Vinegar
1/4 C. minced cilantro
1/4 C. sliced green onions
1/4 C. diced red bell pepper
1/4 C. Poblano pepper
Tortilla chip scoops, romaine leaves, taco shells or salad greens
Whisk together oil, vinegar and spices. Add remaining ingredients. Serve as desired: on greens for a salad, on lettuce leaves or taco shells, or with tortilla chips for an appetizer.
Sun-Dried Tomato Basil Pasta
- 1 pkg vomFASS Basil Pasta OR 8 C. zoodles to replace pasta
- 1 t. Violas’ Caprese Salt or to taste
- 1 t. Violas’ Pepper with Herbs, or to taste
- ¼ C. vomFASS San Domenico Extra Virgin Olive Oil
- 1 – 2 T. vomFASS Herb Garlic Sunflower Oil OR Chili Sunflower Oil
- 1 jar vomFASS Sun-dried Tomatoes
- ½ C. chopped sweet onion
- ½ C. chopped orange bell pepper
- 2 t. minced garlic (fresh or jarred)
- 1 C. chopped fresh baby spinach
- Parmesan Cheese, to taste
- vomFASS Aceto Balsamico di Famiglia
Chop sun-dried tomatoes and set aside. Sauté onion and pepper with sunflower oil over medium high heat, just until tender crisp. Add garlic and sauté about one more minute. Stir in sun-dried tomatoes and seasonings. Set aside in pan. Cook pasta in boiling salted water 1 minute less than minimum recommended on package. Lift out of water and into the pan with sautéed veggie mixture, along with about ½ cup of pasta water. Add olive oil, spinach and adjust spices. Toss, cover and let rest in a warm place until ready to serve. Serve with parmesan and drizzle with Aceto Balsamico.
It’s summer in Minnesota, and if your calendar looks like mine, it’s clear that we all try to pack in as many gatherings as possible with family and friends during the social season – otherwise known as summer, a.k.a. road construction season. And to me, socializing goes hand in hand with fabulous food and drink!
I’ve noticed that my cooking class recipes have had a certain Summer theme: Food and drinks that are fast and easy (because our summers are SUPER busy!), don’t require much heat to prepare (because it IS occasionally hot in Minnesota!), and include ingredients that can be left out for a couple hours at an outdoor party without spoiling (olive oil, balsamic vinegars and spices are great for that!) Of COURSE these dishes are delicious, because otherwise, what’s the point?! (psst! don’t tell anyone they’re pretty healthy, too!)
So here is the handout from one of my recent cooking classes: Mediterranean Lifestyle Summer Party Recipes. Three quick and easy party food recipes and three yummy sangria recipes to get you started on your summer party menu planning. By the way, there are LOTS more recipes from my classes, so if you need more ideas, just stop by vomFASS at Mall of America or call us at (952) 426-3222. Ask to speak to someone about ideas for putting vomFASS products to work on a SMASH HIT menu for your next social gathering, whether you’re hosting or just bringing a dish to pass!
Happy Summer Socializing, fellow foodies!
The food has to been delicious and satisfying, especially when I’m giving my body a break from carbs and sugars! I see it as an opportunity to step up my menu planning to meet the challenge. So far, so very good!
Chili Mango Shrimp Serves 4
24 raw shrimp, peeled and deveined
3 T. vomFASS Chili Sunflower Oil (may substitute Lemon EVOO for all or part of Chili Oil for less spicy)
2 T. vomFASS Mango Balsamic Star
1 clove minced garlic
½ t. vomFASS Texas BBQ spice blend
½ t. vomFASS Himalayan Sea Salt
Freshly ground vomFASS Garlic Pepper Whole Blend, to taste
Cilantro, chopped, as garnish
Combine oil, vinegar, garlic, half the salt and a few cranks of pepper in a glass bowl with cover or zip top bag. Add shrimp and marinate 15 – 20 minutes. Do not marinate longer, as shrimp will break down in the acidity. Empty contents of bag or bowl into hot stir-fry pan. Toss just until cooked through. Finish with additional sea salt and pepper, to taste. Serve immediately or chill to serve as an appetizer. In the unlikely event of leftovers, try tossing with salad greens and drizzle with a dressing of oil and vinegar.
Garlic Sautéed Green Beans Serves 4
1 lb. Fresh green beans
2 T. vomFASS Garlic Extra Virgin Olive Oil
vomFASS Danish Smoked Sea Salt, to taste
Freshly ground vomFASS Garlic Pepper Whole Blend, to taste
Steam green beans to tender crisp, about 3 – 4 minutes. Heat oil in a large saute pan over medium burner. When the oil is shimmery, add green beans. Sprinkle with salt and pepper. Toss until beans are lightly browned/blackened.