tucson yummy cooking
AVOCADO SALAD
Ingredients:
1 bunch of spinach
1 avocado
1/4 red onion chopped
2 tbsp olive oil
1 lemon
salt to taste
1/2 tsp cayenne

Directions:
Chop spinach into small pieces.
Place into a mixing bowl and toss
with the olive, lemon juice,
avocado and salt. Add in the onion and cayenne.
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Recipes
Beets on the Grill
Ingredients
6 beets, peeled
2 tablespoons butter
salt and pepper to taste
Directions
Preheat an outdoor grill for high heat.
Coat one side of a large piece of aluminum foil with cooking spray. Place beets and butter on foil; season with salt and pepper.
Wrap foil over beets.
Place packet on the grill grate. Cook 30 minutes, or until beets are very tender. Allow beets to cool about 5 minutes before serving.
​VEGETABLE LASAGNA

Ingredients:
1 1/2 tbsp olive oil
2 cloves garlic, minced
2 bunches spinach, large stems removed and chopped
¼ cup vegetable stock
2 cup diced mushrooms
1 zucchini, sliced
1 cup skim ricotta
1 24oz jar tomato sauce (try to use a sauce without added sugar)
Brown rice lasagna noodles
(pre-cooked)
1 cup mozzerella + parmesan for topping

Directions:
1. Set the oven to 350 degrees.
2. In a small sauté pan, heat 1 tbsp olive oil over medium heat.
Add garlic and sauté until fragrant. Add spinach and 1/4 cup vegetable stock. Continue to sauté until slightly wilted.
Set aside spinach mixture in a bowl.
3. In the same sauté pan, add ½ tbsp oil, chopped mushrooms and zucchini. Sauté 3-5 minutes until fragrant.
Set aside.
4. In a bowl, mix ricotta and herbs.
5. In the baking dish, spread about 1 cup of tomato sauce to cover the bottom.
Add a layer of noodles, overlapping them slightly to make a solid single layer.
Spread ricotta cheese evenly over noodles.
Layer mushroom/zucchini mixture on top of cheese.
Add another layer of noodles, followed by sauce and spinach mixture.
6. Repeat with one more layer of noodles, sauce, and then sprinkle generously with cheese.
7. Bake the lasagna for 35-40 minutes or until bubbly.
Let it sit for 5 minutes or so to firm up before slicing.
GOOD MORNING SMOOTHIE
Ingredients:
1/2 cup almond milk or rice milk
1 peeled orange or 1/2 cup oj
1 frozen banana
4-5 strawberries
6 ice cubes

Directions:
Put all ingredients in a high speed blender and blend until smooth.
PASTA
Ingredients:
1 kg of pasta
2 tbsp olive oil
1 clove of garlic, chopped
1 cup chopped heirloom tomatoes
chopped basil
Salt and pepper to taste

Directions:
In a large pot, boil water.
Add pasta and cook for 8-10 minutes.
Meanwhile, in a large pan, warm the olive oil over medium hear.
Add garlic and stir until slightly brown and fragrant. Add tomatoes and continue to cook until tomatoes are slightly soft.
Season with salt, pepper and chopped basil. Drain pasta and put in a large bowl. Toss in garlic/tomatoes and serve.
STIR FRY VEGGIES
Ingredients:
1 tbsp coconut oil
1small yellow onion, sliced into strips
4 heads baby bok choy, chopped
6 fresh shiitake mushrooms, sliced
Sesame seeds

Directions:
Heat oil in a frying pan. Add onion, turn heat down and cook 5 minutes, stirring occasionally. Add shiitakes, bok choy, mirin and tamari. Cover and cook 3 minutes. Serve while hot!
GLUTEN FREE MUESLI
Ingredients
4 1/2 cups rolled gluten-free oats
1/2 cup toasted walnuts
1 cup raisins or dried cherries
1/2 cup chopped pecans
1/4 cup packed brown sugar
1/4 cup raw sunflower seeds
Directions
Preheat oven 325.
In a large mixing bowl combine oats, dried fruit, nuts, sugar, and seeds. Mix well. Bake for 10-12 minutes (do not let get too brown). Mix/flip once while cooking. Cool on tray.
Store muesli in an airtight container. It keeps for 2 months at room temperature.