Dairy-Free, Drinks, Gluten-Free, One Pot Dish, Vegan, Vegetarian

Lemonade with a Kick

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My mom had a pitcher of this going when I was home in Maine last week. Naturally I came home with a cold and whipped up a batch of Cayenne Lemonade to clear the airways and stay hydrated. It’s also great mocktail, especially with a 1:1 ratio of lemonade and seltzer for a fizz. I realize that the recipe is completely subjective; my mom made hers sweeter and mine came out a bit more tart. Toss in some lemon slices and cucumber and you have the simplest drink to feel like every day is a spa day.

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Appetizer, Dairy-Free, Entrée, Lightened Up, One Pot Dish, Salad, Side, Snack, Vegan, Vegetarian

Exploring Greek Tzatziki

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This dip is light and refreshing. Originally a Greek yogurt dip, tzatziki is traditionally made with cucumbers, garlic, salt, olive oil, sometime lemon juice and fresh herbs like mint, dill, parsley or thyme. It can be used to top gyros, burgers, falafels, salads, “bowls” (see photo below) or a standalone dish. Clearly I took a non-traditional route, swapping avocado for yogurt as the base. I also used mint instead of dill and want to try this again with equal proportions to be more versatile. Even with the “lightened up” swaps, Avocado Tzatziki is still light, so fluffy and especially tasty. I’ve been dipping away with Kashi pita chips and 7 grain crackers, baby carrots and cucumber sticks.

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Dairy-Free, Entrée, Gluten-Free, Salad, Seafood, Vegetarian

Summer Seafood

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Need a light, fresh and tasty dinner? I found this recipe for a grilled summer salad in Giada De Laurentiis’s cookbook, originally served cold. I wish my apartment had access to a grill, but this was still delicious baking the shrimp and sautéing the vegetables until they were slightly browned. Using the marinade to double as the salad dressing saves time, while maintaining the flavor of the fresh herbs and lemon zest. The creamy avocado balances the acidic flavors of the marinade. Definitely worth a try!

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