Zucchini Noodles with Roasted Veggies, Spring Greens and Jade Rice

Ahh mid week and battling procrastination as I'm currently dreaming of these tasty bowls my friend and health coach, Gennett Kaplan and I enjoyed last week. There’s nothing like making a homemade meal enjoyed with great company! 😌

One of our favorite things about the changing seasons is, naturally, all the new food we get to sink our teeth into. And as it gets to be more and more lighter outside, the demand on our tummies for light and fresh dishes is only growing stronger. So today I’m sharing with you a fabulous and healthy recipe, Zucchini Noodles with Roasted Veggies, Spring Greens and Jade Rice. Nutritious food that also leaves us full and satisfied? We can spoon up to that any day.

Zuccini Noodles with Roasted Veggies, Spring Greens and Jade Rice - www.letsregale.com - Gluten-Free, Plant Based, Clean Recipes 2.jpg
Zucchini Noodles with Roasted Veggies, Spring Greens and Jade Rice - www.letsregale.com - Gluten-Free, Plant Based, Clean Recipes 4.jpg

Zucchini Noodles with Roasted Veggies, Spring Greens and Jade Rice

Recipe Makes 4 Servings

Gluten-Free, Plant Based, Vegan

What You’ll Need

Rice

1 ½ cups of water

1 cup jade rice 

a pinch of sea salt

Roasted Veggies

1 medium Sweet Potato, washed, pealed and cubed

1 cup mushrooms, sliced

1 cup pearl onions

1/2 tbsp smoked paprika

1 tbsp dried oregano

1/2 tbsp cumin

1/2 tbsp sea salt

1 tbsp olive oil

Salad

4 cups mixed greens (spinach, baby kale, arugula, baby chard, parsley)

1/2 tbsp olive oil

1/2 tbsp apple cider vinegar

1 tbsp hemp seeds

1 radish, thinly sliced

a pinch of sea salt

1 avocado, sliced

Zoodles

1 zucchini, spiralized

1/4 tbsp olive oil

1/4 tbsp apple cider vinegar

1 tbsp hemp seeds

a pinch of sea salt


Zucchini Noodles with Roasted Veggies, Spring Greens and Jade Rice - www.letsregale.com - Gluten-Free, Plant Based, Clean Recipes 4.jpg.png

What You’ll Need To Know

Rice: Combine 1 ½ cups of water, 1 cup rice and a pinch of salt. Bring to a boil over high heat. Cover, reduce heat and simmer for 20 minutes.

Roasted Veggies: Pre-heat oven to 400F. In a medium mixing bowl, add washed, peeled and cubed sweet potatoes, sliced onions, pearl onions, smoked paprika, dried oregano, cumin, sea salt, olive oil and mix together, coating the vegetables evenly. Transfer to a baking sheet and bake for 30 minutes.

Salad: In a medium mixing bowl, combine greens, olive oil, hemp seeds, sea salt, apple cider vinegar, and radish. Plate salad evenly amongst four plates.

Zoodles: In a the mixing used for the salad toss together spiralized zucchini, olive oil. apple cider vinegar, hemp seeds and a pinch of sea salt and add to plate.

Once veggies are roasted and the jade rice is ready, arrange on each plate. Top each plate with 1/4 sliced avocado. Serve and enjoy!

Salmon with Cilantro Cauli-Rice & Avocado Salsa

Salmon with Cilantro Cauli-rice and an Avocado Salsa using an avocado from Imperfect Produce. SO GOOD!

I recently came across Imperfect Produce after they reached out asking if I'd love to try a box. It was delivered to my door with the most delicious produce.

Imperfect Produce's mission is to prevent food waste by delivering the "ugly" fruits and veggies that don't fit grocery store cosmetic standards (but are equally fresh and delicious) to your home for 30-50% less than the grocery stores. Their business model results in a conscientious, convenient and cost-efficient way to enjoy as much farm fresh produce as your household needs as often as you'd like.  Read more about the company here.  


Salmon with Cilantro Cauli-Rice & Avocado Salsa
Salmon with Cilantro Cauli-Rice & Avocado Salsa
Salmon with Cilantro Cauli-Rice & Avocado Salsa
Salmon with Cilantro Cauli-Rice & Avocado Salsa
Salmon with Cilantro Cauli-Rice & Avocado Salsa
Salmon with Cilantro Cauli-Rice & Avocado Salsa

Salmon with Cilantro Cauli-Rice & Avocado Salsa

Gluten-Free, Paleo, Whole30

Recipe makes 4 servings

What You'll Need

FOR THE AVOCADO SALSA
1 small-medium avocado, diced
1/4 cup red onion, diced
1 tbsp Secret Aardvark hot sauce (or 1 jalapeno, finely diced)
2 tbsp cilantro, chopped
Juice from 1 lemon
Himalayan salt, to taste. 

FOR THE CILANTRO CAULIRICE 
1 small-medium head of cauliflower, cut in quarters
1 tbsp cilantro, chopped  
Himalayan salt, to taste 

FOR THE SALMON 
1 tbsp coconut oil
4 4-6oz salmon filets
Himalayan salt, to taste
 

What You'll Need To Know

FOR THE AVOCADO SALSA: In a bowl mix together 1 avocado, diced, 1/4 cup red onion, diced 1 tbsp Secret Aardvark hot sauce (or 1 jalapeno, finely diced), 2 tbsp cilantro, chopped, juice from 1 lemon, Himalayan salt to taste. 

FOR THE CILANTRO CAULIRICE:  In a food processor, add one small-medium head of cauliflower, cut in quarters and pulse 4-5 times until you reach a rice consistency. Roughly 3-4 cups riced. Heat 1/2 tbsp coconut oil in a skillet over med heat. Add the caulirice and cook for 4 minutes. Add in 1 tbsp chopped cilantro and Himalayan salt to taste and cook for 1 more min. Remove from heat. 

FOR THE SALMON: Heat 1 tbsp coconut oil in a heavy bottom skillet over medium-high heat, add salmon filets, seasoned with the Himalayan salt (to taste), and cook until deeply golden brown to slightly blackened before flipping and repeating for the other side. 

Alternatively, you can bake in the oven at 350F for 12 minutes and finish off on the stove top. On stories, I added lemon slices to mine, baked and finished off on the stove top. 

When ready to plate, add 1 cup cilantro caulirice, salmon and top with avocado salsa!

Salmon with Cilantro Cauli-rice & Avocado Salsa gluten free paleo whole30.png