Super Greens with Clementines & Roasted Pecans

One of my favorite salad recipes! Usually dinner is the heaviest meal for me, so I like putting salads with dinner to keep it lighter. This recipe is what I usually put with spicy foods. Anytime I make something with Cajun seasoning, this is what I like to have on the side to cool it off. Not to mention it’s delicious and healthy.

Clementines
  • High in Vitamin C which boosts the immune system and promotes healthy skin
  • Aids in Digestion
  • High in Minerals
  • High in Antioxidants
Roasted Pecans
  • Healthy Fats
  • Helps Lower Bad Cholesterol
  • High Fiber
  • Energy Maintenance
  • Improves Brain Function

 

Super Greens with Clementines & Roasted Pecans

  • Servings: 4-6 servings, about 1 cup per serving
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Ingredients

  • 1/4 cup orange juice
  • 2 tbsp lemon juice
  • 2 tsp orange zest, or clementine zest
  • 2 tbsp olive oil
  • 2 tsp dijon mustard
  • salt & pepper
  • 4 clementines, peeled and in slices
  • 8-10 oz. Super Greens (I used swiss chard, spinach, and arugula)
  • 1 cup toasted chopped pecans

Directions

  1. Make the dressing. Whisk together the orange juice, lemon juice, orange zest, olive oil, and dijon mustard. Taste and add salt and pepper if desired.
  2. If your pecans are not already toasted, heat a small skillet on low without anything but the pecans and let it slowly toast while you constantly move them around so that they don’t burn. Once you start to small the pecans, turn off the heat and throw the toasted pecans in a small bowl to cool off.
  3. Take your greens, clementines, and cooled toasted pecans, and toss with the dressing. Serve immediately!

Nutritional Information

234 calories | 20 g fat | 5 g polyunsaturated <1 g omega 3, 4.5 g omega 6 | 12 g monounsaturated | 2 g saturated | 0 g trans | 0 mg cholesterol | 63 mg sodium | 14 g carbohydrates | 4 g fiber | 8 g total sugar | 4 g protein | 68% vitamin C | 206% vitamin A | 278% vitamin K | 11% iron | 24% magnesium

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Green Chili Enchiladas

This recipe is something I make whenever we need a special meal: officially being moved in to a new place, an anniversary, my hormones deciding I need something gooey and fattening… Whatever calls for something to be deceptively nutritious and comforting. I make this with hearts of palm and plain low fat yogurt for a vegetarian/plant-based version, but you can easily make it with chicken and a plain low fat yogurt. (If you want a little more fat, use sour cream or coconut cream from the can, only using the cream and not the water that is at the bottom of the can.) I have the nutrition information for both versions below.

High Fiber
  • Aids in Digestion
  • Aids in Detoxing
  • Normalizes Blood Sugar Levels
  • Helps Lower Cholesterol
  • Aids in Weight Maintenance
Low-Fat

If you are watching the amount of fat you intake or just want a lighter dish than your regular creamy enchilada recipe, using the plain low-fat yogurt is a great swap!

  • Dairy-free yogurt: I’ve used the Kite Hill unsweetened almond yogurt
  • Nut-free and Dairy-free: A plain unsweetened soy yogurt should work
Easily Adaptable
  • Already Soy-Free
  • Already Dairy-Free
  • Already Plant Based
  • More Plant Based Protein: Use soy or seitan products instead of hearts of palm
  • Gluten Free: Use corn tortillas instead of whole wheat

 

 

Green Chili Enchiladas

  • Servings: 12-14 Large Enchiladas | 6+ Servings | 2 Enchiladas per Serving
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Ingredients

    Enchiladas
  • 1-2 tbsp oil, optional if using a non-stick skillet
  • 1/2 onion, chopped
  • 1 can hearts of palm, pulled into shreds OR 2 cups shredded cooked chicken
  • 1 cup water
  • 1 “chicken” bouillon cube OR use veggie broth instead of water
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1 can low fat vegetarian re-fried beans
  • salt to taste
  • 12+ whole wheat OR corn tortillas
  • Low Fat Green Chili Sauce
  • 1/2 cup plain unsweetened low-fat yogurt
  • 1 15 oz can green chili sauce
  • 2 cloves garlic
  • 1 tbsp apple cider vinegar, if using the coconut cream
  • Toppings
  • Green Onions
  • Tomatoes
  • Cilantro
  • Avocado
  • Limes

If using the coconut cream, the best way is to buy a can of full-fat coconut milk. Do not shake the can, and if you have the time, put it in the fridge for a few hours. The coconut water will separate from the coconut cream. Most of the time it does this on its own if it’s not shaken. Use only the cream. It does not have much of a coconut taste.

Directions

  1. Preheat oven to 350 and grease a 9-by-13 pan.
  2. Heat oil in skillet, if using. Add onion and sautee until translucent. Add pulled hearts of palm or shredded cooked chicken and sautee for a few minutes more until the onions and hearts of palm/chicken start to brown.
  3. Add water, “chicken” bouillon or 1 cup vegetable broth, chili powder, and garlic powder and simmer with the hearts of palm/chicken mixture. Simmer 20-25 minutes making sure most of the liquid is gone and the bouillon cube is dissolved.
  4. Add the re-fried beans and mix together. Taste and add salt if necessary.
  5. Sauce
  6. Add all sauce ingredients into a blender and blend until smooth.
  7. Assembly
  8. Add a few tbsp of the hearts of palm/re-fried bean mixture on one tortilla and a small bit of the sauce. If using corn tortillas, you will need to make sure they are not cold and that they are dipped into the sauce, otherwise they might crack. Repeat until your 9-by-13 pan is full. You want to make sure it’s tight and completely full if possible so the enchiladas don’t dry out in the oven.
  9. Cover the enchiladas with the rest of the sauce, making sure all corners are covered.
  10. Bake for 20 minutes. Let stand 10 minutes before eating.

Nutritional Information

With Hearts of Palm Per Serving: 

387 calories | 12.6 g fat | 1.5 g polyunsaturated | 5.2 g monounsaturated | 4.8 g saturated | 0 g trans fats | 0 g cholesterol | 784 mg sodium | 56 g carbohydrates | 13 g fiber | 6 g total sugar | 14 g protein | 71% vitamin C | 31% calcium | 38% magnesium | 26% iron

With Chicken Per Serving: 

445 calories | 14 g fat | 1.8 g polyunsaturated | 5.9 g monounsaturated | 5.2 g saturated | 0 g trans fats | 36 mg cholesterol | 601 mg sodium | 54 g carbohydrates | 12 g fiber | 6 g total sugar | 25.8 g protein | 66% vitamin C | 29% calcium | 35% magnesium | 21% iron