{photo by Danielle MacInnes}
Just a reminder that our final blog drawing of the school year is underway right now! Click here for all the info to enter our drawing for a chance to win a $20 gift card to the SLOCA store! The last chance to enter is this Friday, May 19th.
Always on the lookout for time-saving, easy, healthy meals to share with all of our busy SLOCA moms, today I have two favorite recipes to pass on. The first is a versatile coleslaw/salad recipe that I often add to or subtract from, depending on what I have on hand. It’s fresh and light, and the dressing is really good! The dessert comes together quickly and is technically easy to make year-round (since it uses frozen strawberries), but it is officially strawberry season now, so I’ll share it today. You can always buy local strawberries and freeze them to make this later, if you want to use our local beauties!
If you like the nice printable versions of recipes, you can click through to the blogs where these came from, which I’ve indicated. My own comments are in italics – enjoy:
Asian Coleslaw (or as I call it, Asian Chicken Salad)
Photo and recipe from 100 Days of Real Food
Ingredients:
- 1 – 10 oz bag chopped coleslaw (about 3 cups)
- 1 – 4 oz bag “Radish MiniSticks” (if you can find them, otherwise, skip these if you don’t have time to chop – sometimes I add pre-shredded carrots or broccoli slaw)
- ⅓ cup chopped green onions
- ⅓ cup chopped fresh cilantro
- 3 tablespoons soy sauce
- 3 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 2 teaspoons peeled, minced fresh ginger (I often use minced ginger in a jar)
- 1 teaspoon fresh lime juice
- Dash red pepper
- Optional: Toasted sesame seeds for garnish
My option: add grilled chicken, or shredded rotisserie chicken, or any leftover chicken
Directions:
1. In a large bowl toss together the coleslaw, radish ministicks, green onions, and cilantro. Set aside.
2. In a countertop blender (or using a handheld immersion blender) puree together the soy sauce, honey, vinegar, oil, ginger, lime juice and red pepper.
3. Pour the dressing over the coleslaw mixture and combine until evenly coated. Garnish with toasted sesame seeds (if desired) and serve.
5 Minute Healthy Strawberry Frozen Yogurt
Photo and recipe from Just a Taste
Ingredients:
- 4 cups frozen strawberries
- 3 Tablespoons agave nectar or honey
- 1/2 cup plain yogurt (non-fat or full fat)
- 1 Tablespoon fresh lemon juice
Directions:
1. Add the frozen strawberries, agave nectar (or honey), yogurt and lemon juice to the bowl of a food processor. Process until creamy, about 5 minutes.
2. Serve the frozen yogurt immediately or transfer it to an airtight container and store it in the freezer for up to 1 month.
Kelly's Notes:
- I prefer a more tart frozen yogurt, but you can add additional agave nectar or honey if you want a sweeter-tasting dessert.
- Fresh strawberries can be used in place of frozen, however the fresh strawberries must be frozen solid.
