My good friend and health industry colleague Dr. Meggie Smith of Chiropractic First in Evanston invited me to join her during the Downtown Evanston Wine Walk last week to do "something fun" in her office since she was one of the wine walk stops. I racked my brain, trying to figure out what to do and then I figured, Hey! Why don't I provide the food?
I assumed other stops might serve cheese, charcuterie or chocolate to go with their wine so I thought, "Why not serve some more non-traditional, veggie-centric appetizers?" It's so easy to fill a table of apps with the things I listed above (I do when I have people over, cheese is awesome!) but sometimes veggies get left out or treated like second-rate citizens of Appetizerlandia.
Thanks to everyone who asked for the recipes, I am posting two here! (Two more will come next week!) Enjoy!
CHILLED CARROT SOUP SHOOTER
Serves: Many, many, people if you serve this in small cups as a 3oz "shot" of soup (perfect if you're not doing a sit-down app course). You can freeze this soup if you have too much (or cut the quantities in half). NOTE: I got this recipe from Gourmande in the Kitchen. I've made it many times with slightly different variations but the below is the best combo in my humble opinion.
2 tbsp unfiltered coconut oil
4 spring onions, white and light green parts, sliced
2 cloves garlic
1 tbsp grated ginger (more if you LOVE ginger)
1/8 tsp red pepper flakes
4 lbs carrots, sliced
1/2 tsp ground cinnamon
1 tsp kosher salt
2 tsp fresh grated turmeric root
Enough water to just cover the ingredients in the pot (about 6-8 cups)
Cilantro to garnish
The most awesome thing about this soup is that it's amazing as a warm soup in the fall/winter and as a chilled soup in the summer! Don't be afraid to make "too much". It will be eaten :)
ROASTED CAULIFLOWER HUMMUS
Makes: About 4 cups
1 head cauliflower
1 head of garlic
1 tbsp olive oil to coat cauliflower for roasting, 2 tbsp for hummus-making
1/2 tsp coconut oil to roast garlic
1/3 cup tahini
2 tbsp lemon juice
Salt to taste
(So moist I had to use that word!)
My love for slow-roasting salmon runs deep. But sometimes I don't have 30-60 minutes to let it baste in its own juices. I'm guessing you don't always either! So here's a way I learned to make it that takes literally 10 minutes max.
Makes 2 servings:
Obviously the more you cook the fish the more well-done it will be. The times I mentioned are for a medium cook temp which is how I prefer it. The white albumin that seeps out of salmon shouldn't form this way.
Feel free to chop up some herbs to top the fish, give it a splash of lemon, serve it with capers on the side. Add some veggies to your plate and you're good to go!
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