Simple Roasted Corn & Veggie Salad

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If you love to eat clean, this is the dish for you…This salad is really simple to make and all of the flavors fall into place once all the veggies are roasted and mixed together. This also makes GREAT leftovers for lunch or dinner for the next few days. If you want to add more protein, shredded chicken would be a great addition to this dish and even brown rice or quinoa!

Ingredients:
2 14.75 ounce cans of Del Monte Whole Kernel Southwest Corn with Poblano & Red Peppers
2 14.75 ounces can of sweet corn
1 14.75 ounce can of black beans
1 14.75 ounce can of fire roasted tomatoes; drained
1 zucchini; chopped
2 bell peppers; chopped
1 Tbsp olive oil
1 tsp salt
1 tsp black pepper
1/2 tsp garlic powder
2 green onions; sliced for garnish

Steps:
1. Preheat oven to 375 degrees F. Rinse and drain corn and place on a lightly greased baking sheet. Sprinkle salt, pepper, an olive oil and let roast for 30 minutes. Do the same with the zucchini and bell peppers, but place in a separate baking sheet and roast for 40 minutes or until soft.

2. Drain black beans and tomatoes and place in a large bowl. Once corn, bell peppers, and zucchini are roasted add to large bowl. Mix until everything is combined and add more salt, pepper, and garlic powder for taste. Top with sliced green onions and enjoy!

Spicy Garlic Grilled Edamame

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I’m a huge fan of edamame especially when eating my favorite food, sushi. One of my favorite sushi restaurants in the Bay Area has a grilled edamame that is amazingly delicious so I tried to make my own version and added a little bit of spicy-ness. These literally took me 10 minutes to whip up so there’s no need to spend too much time in the kitchen for these.

Yield: 4

Ingredients:
1 package of edamame; precooked (you can usually find them in the produce section, near the salads of the grocery store)
1 Tbsp Sriracha Sauce
1 tsp granulated garlic
2 tsp soy sauce
1/2 tsp sesame oil
1/2 tsp sea salt
1 Tbsp toasted sesame seeds

Steps:
1. Mix all ingredients in a bowl and mix until everything is evenly coated. Heat a skillet grill on medium heat and add edamame. Grill for 5-7 minutes until grill marks appear on beans.

*You can even mix all the ingredients the night before and let sit in the refrigerator for extra flavor and spice.

Spicy Garlic Hummus

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Hummus is one of my favorite snacks and sometimes I even make a meal out of it. This spicy garlic recipe is a go-to snack/dinner on busy nights. Sometimes this even makes leftovers for snacks/lunches the next day!

Yield: 6

Ingredients:
1 can garbonzo beans; rinsed and washed
3 cloves of garlic
3 Tbsp olive oil
1-2 Tbsp fresh squeezed lemon juice
1 tsp salt
1 tsp black pepper
1 tsp crushed red pepper

Steps:
1. Mix all ingredients in a food processor until smooth and creamy. Serve with your favorite pita chips or make it extra healthy and serve with my personal favorite; cucumber slices!

Easy and Light Crab & Shrimp Cocktail

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There is really no right or wrong way to make these Mexican styled cocktails. I am a huge fan of them especially when I am wanting to eat something cool and light in the summer time. I love tomato juice (weird I know)..but Clamato juice is better for this recipe in my opinion. The longer it sits in the fridge, the better so everything can absorb together.  You can add more or less of any ingredients and it will still be delicious! So if you like it spicy, add hot sauce! Oh, and this is also another healthy dish that you don’t have to feel guilty for 🙂

Yield: 4

Ingredients:
1 pound of cooked shrimp; cut in half
1/2 pound imitation crab meat; coarsely chopped
1 cucumber; seeds removed and cubed
1 1/2 cups Clamato Juice
1/4 cup cilantro; chopped
1 green onion; chopped
2 Tbsp ketchup
1 Tbsp hot salsa
1 avocado; cubed
1/2 tsp salt
1/2 tsp black pepper
1 whole lime
1/2 lemon

Steps:
1. Throw everything in a large bowl…squeeze in the lime and half of the lemon and mix! EASY. Let sit in refrigerator for a few hours or until chilled. I love dunking tortilla chips in this as well when I’m feeling extra hungry.
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Guacamole & Spicy Shrimp Tostadas

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Yield: 4

Ingredients:
20 medium cleaned shrimp; deveined
4 corn tortillas
1 Tbsp olive oil
1 can of refried beans
½ cup Mexican shredded cheese (I use reduced-fat)
1 cup of chopped romaine lettuce
½ cup of spicy salsa
½ tsp onion powder
1 tsp cayenne pepper
½ tsp of your favorite hot sauce (I used Tapitio)
pinch of salt and pepper

Steps:
1. Preheat oven to 400 degrees F. In medium size frying pan on medium heat, add oil, shrimp, cayenne pepper, hot sauce, onion powder, salt and pepper until shrimp is cooked (about 7 minutes).

2. Spray corn tortillas with cooking spray on both sides and season lightly with salt. Bake in oven for 8 minutes until crispy. Let cool for 5 minutes.

3. Once tortillas are cooled, add a layer of refried beans, lettuce, cheese, spicy shrimp, salsa, and top with guacamole.

Guacamole
Ingredients:
2 large avocados
½ cup white onion; chopped (you can use a red onion too!)
pinch of salt and pepper
1 tsp lemon or lime juice

Steps:
1. Cube avaocados and put in medium bowl. Add onion, lime or lemon juice, salt and pepper. Mash ingredients with fork until combined or chunky