Jeanette Kimszal, RDN

I help improve thyroid health and determine gluten sensitivities

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tomato

Green Bean Salad with Avocado “Cheese” Dressing

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Disclaimer: Some of these links are affiliate links, that means when you purchase from these links I might receive a small commission at no extra cost to you. However, I only recommend products I love to use myself.
With the unofficial ending of summer passing I am still holding on to making as many summer veggies as I can until the fall sets in. I love using the nutritional yeast for a nutty “cheese” like flavor that makes the dressing delicious and nutritious.

Green Bean Salad with Avocado "Cheese" Dressing
 
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Jeanette Kimszal:
Ingredients
  • Green Bean Salad with Avocado "Cheese" Dressing
  • Ingredients
  • 1 red onion diced
  • 3 peppers diced
  • 1 lb green beans washed and cut
  • 1 Avocado pitted, peeled and chopped
  • 1 tbsp Nutritional Yeas (I like Sun Alive Alive Foods )
  • 2 tbsp water
  • 1 tablespoon apple cider vinegar (I like Bragg Apple Cider)
  • 3 tbs hemp hearts (I like Manitoba Harvest)
Instructions
  1. Directions
  2. In a bowl mix the nutritional yeast and water until well blended, then top with apple cider vinegar
  3. In a larger bowl add the onion, peppers, green beans, and hemp hearts
  4. Top with the dressing and mix well
  5. Let chill for 30 minutes then serve
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Avocado Arugula Tomato & Cucumber Salad

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Avocado Arugula Tomato & Cucumber Salad
 
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Jeanette Kimszal:
Ingredients
  • 1 cucumber peeled, seeded, and chopped into pieces
  • 3 cups arugula
  • 1 plum tomato diced or a cup of cherry tomatoes
  • ½ Lemon juiced
  • 1 tbsp extra olive oil - I like this California Olive Ranch brand http://buff.ly/2pxw1ED
  • 1 tbsp apple cider vinegar - I like Bragg Applecider Vinegar http://buff.ly/2pxCHlY
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 2 tsp ground black pepper
  • ½ avocado peeled and sliced
Instructions
  1. In a bowl add the arugula, cucumber, tomato and top with avocado
  2. Take the lemon juice, olive oil, apple cider vinegar, and seasonings then place in a smaller bowl and mix well
  3. Toss the salad with dressing and serve
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Spicy Tomato Pumpkin Soup

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This spicy soup will keep you warm on those cold weather days. It is an easy meal you’ll have ready in 30 minutes.

Aside from the fiber, vitamin C and vitamin A provided by the tomato and pumpkin, the garlic and cumin in this dish make it an immunity boosting meal aiding in digestion, respiratory disorders, asthma, bronchitis and the common cold.

Can’t take the heat? Use only 1 tsp chili powder or skip it all together.

Spicy Tomato Pumpkin Soup
 
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Ingredients
  • 1 cup tomato purée
  • 1 cup pumpkin purée
  • 2 cups water
  • 3 cloves garlic chopped
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1 tsp red cayenne pepper
Instructions
  1. Add the pumpkin, tomato, garlic, cumin, chili powder, and cayenne pepper into a deep pan or pot and cooks on medium heat for 30 minutes until mixed well.
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Veggilicious Chicken Lettuce Wrap Tacos

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chicken-lettuce-tacos

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I was looking at the calendar for this month and saw that today is the mother of all Taco Tuesdays. It is National Taco Day!

Mexican is one of my favorite cuisines, but with my gluten sensitivity and hypothyroidism I feel my best when I stay away from dairy, flour, and corn products. This means that cheese and tortillas are out of the picture. No worries!

I have found a way to still enjoy tacos and get more veggies in my diet. Enter the lettuce wrap!

This recipe for chicken tacos that replaces the tortillas with lettuce wraps. I have also swapped the cheese for avocado to replace that creamy fat consistency. To get some extra gut healthy nutrients I have added nutrient rich red cabbage, and lime.

Do I have your mouth watering? Want to make your taco vegilicious? Check out the recipe below:

Chicken Lettuce Wrap Tacos
 
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Jeanette Kimszal:
Ingredients
  • Ingredients
  • 1 lb of organic chicken breasts diced
  • Spicy Taco Seasoning
  • 1 cup shredded red cabbage (1/8 of a medium 2 lb cabbage)
  • 4 large romaine lettuce leaves
  • 1 medium tomato diced
  • 1 medium onion diced
  • ¼ cup water
  • 1 medium avocado sliced
  • 1 tbsp Bragg's Olive oil
  • 1 lime cut into four wedges
Instructions
  1. Take the diced chicken and put it in a bowl with a lid
  2. Add the taco seasoning and ½ cup water.
  3. Blend the chicken, water and taco seasoning until well mixed.
  4. Place a lid on the container and place in the refrigerator to marinate for 30 minutes.
  5. While the chicken is marinating get out a skillet put to the side.
  6. Wash the tomato and cabbage and pat dry
  7. Take a cutting board and dice the tomato, onion, and cabbage and set aside
  8. Peel and slice the avocado then set aside
  9. Wash the lettuce leaves and let them dry on a dish towel.
  10. Place the oil in the skillet and heat gently.
  11. Pour the chicken mixture in the pan and cook until the chicken is fully cooked and no longer pink.
  12. Take out the chicken, add the cabbage, and saute until soft
  13. Place a lettuce leaf on a plate and then add a handful of chicken pieces.
  14. Garnish with tomato, onion, cabbage, avocado, and lime juice.
  15. Fold up and serve
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