Recipes / lime

Serves 4

 

1 lb shrimp

1 Tbsp olive oil

2 cups thinly sliced green cabbage

chipotle lime seasoning

1/4 tsp garlic powder

1 lime, juiced

organic corn tortillas

1/2 cup cilantro, chopped

jalapeño, fresh sliced optional

2 avocados, mashed

Cheese, optional

 

Heat indoor grill to med-high. Mix 1 Tbsp olive oil, chipotle lime seasoning, and garlic powder with shrimp. Place 10 shrimp at a time on skewer and place on indoor grill for 2-4 mins or until done. 

Mix shredded cabbage in bowl with cilantro and squeeze lime juice over top. 

Mash avocados.

Heat tortillas on grill for 1-2 mins. 

Put a Tbsp of mashed avocado on each tortilla! Top with cabbage cilantro mix, then 5 shrimp! Top with fresh jalapeños and cheese if desired! 

 

 

 

 

 

1 whole celery bundle

2 limes

2 apples (or pears)

1 inch piece of fresh ginger (or pickled)

 

Place everything in your juicer and enjoy!

Chicken Fajita Tortilla Soup

 

Ingredients:

2 Tbsp avocado oil

1.5-2 lbs chicken tenders, diced

1 large onion, thin sliced

2 cloves garlic, chopped

1 large bell pepper, thin sliced

1 large jalapeño, sliced

1 Tbsp Thyme

1/2 Tbsp whole coriander

Salt & pepper, to taste

1 mango, diced

2 (4 Oz) cans green chilies

3 quarts chicken stock

Cilantro

3 avocados, diced

1 lime

Green onions, chopped

Pepperjack or cheddar cheese, shredded

Tortilla chips

 

1. Heat 2 Tbsp oil in large stock pot. Add chopped chicken tenders & cook until fully done. Season w salt, pepper, thyme, & coriander.
2. Add garlic, onions, bell pepper, jalapeño, mango, green chilies, & chicken stock. Heat until onions are translucent
3. While soup is heating up, put diced avocados in a small bowl and squeeze lime over it. Put green onions in a small bowl, and chopped cilantro.
4. To assemble: Crush up 5 or so tortilla chips in bottom of bowl. Top with shredded cheese. Ladle soup into your bowl and top it with diced avocados, green onions, and cilantro. Enjoy!

Ingredients:

1 (14 OZ) can organic black beans

1 (14 OZ) can organic corn

1-2 cups diced tomatoes OR tomatillos

1/4 cup onion, chopped 

2 limes, juiced

1/4 cup cilantro

1 pkg organic white or wheat tortillas

2-4 cups organic shredded cheese (for vegan use vegan cheese)

garlic salt, to taste

 

Directions:

Mix all the ingredients except for the shredded cheese and tortillas in a bowl. Heat up a countertop panini grill or a pan on the stove. Place 1 tortilla on grill and spread shredded cheese on top. Then add the mix from the bowl on top of that and place second tortilla on top. (If you're using a pan on the stove top you will need to turn the quesadilla to crisp on both sides). Heat until cheese is melted, tortilla is crispy, and then slice with a pizza cutter. Enjoy! (Escabeche salad in picture in a separate recipe)

 

 

Healthy Creamy Cilantro Lime Coleslaw Recipe:


1 small head purple cabbage (core and outer leaves removed, finely shredded)- I used a tiny bit of green cabbage mixed in I had on hand



1 teaspoon kosher salt (use a heaping teaspoon )



½ cup fresh cilantro (stems removed and chopped)



3-4 large scallions (thinly sliced)

1 large jalapeno (stem and seeds removed, julienned or minced)

Dressing:



1 cup plain greek yogurt 



1 tablespoon honey (raw honey recommended)



3 limes juiced



1 teaspoon lime zest 



2 cloves garlic (minced)



½ teaspoon cumin

pepper to taste

* Shred your cabbage and place in a large strainer in the sink. Sprinkle the salt all over the cabbage and work it in with your hands. Allow to sit for at least 15min to allow the cabbage to get mildly limp. 

* In a small bowl, combine yogurt, honey, lime juice, zest, garlic, and cumin.

* In a large bowl, toss together cilantro, scallions, jalapeno, and salted cabbage. Cover with dressing and stir to combine.
* Serve immediately or prepare up to one day in advance.

RAW CHIOGGIA BEET Salad with Honey-Lime Vinaigrette Recipe

AmarilloEatsOrganic.com

INGREDIENTS (Makes 4 to 6 servings)
for the Salad
* 4 medium Chioggia beets (or another beet variety) washed, peeled and cut into matchsticks
* 2 scallions, thinly sliced (about 1/4 cup)
* 2/3 cup chopped fresh cilantro
* 2 tablespoons roasted unsalted or salted pepitas*
for the Vinaigrette
* 2 tablespoons olive oil
* 2 tablespoons cider vinegar
* 2 tablespoons lime juice
* 2 teaspoons honey
* 1/4 teaspoon salt
* 1/4 teaspoon cayenne pepper
* The pepita, a pumpkin seed, is high in zinc and other nutrients. Pepitas are available at most major supermarkets and Mexican specialty markets.
DIRECTIONS
1. Whisk all vinaigrette ingredients in a small bowl and set aside.
2. Wash and peel beets. Using a sharp knife, cut into matchsticks.
3. Place beets in small bowl.
4. Add scallions, cilantro and pepitas, and toss.
5. Add vinaigrette and toss until well coated.
Serve at room temperature.

I made my own version of Ensalata de Pollo (chicken salad) w last week’s bundle red bell peppers, corn, potato, green onion. It’s so good!!

The sauce is Greek yogurt or sour cream, chili powder, cumin, salt, pepper, garlic powder, zest and juice of lime.

Salad:
Strawberries 🍓
Avocado 🥑
Kiwi 🥝
Red bell pepper 🫑
Cashews
Spring mix and romaine lettuce
Honey chili lime vinaigrette (juice of half lime, 1-2 Tbsp olive oil, 1/2 tsp honey, salt, pepper, a sprinkle of chili powder)