Wednesday, April 14, 2021

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Spinach and Black Bean Salad w/Dairy Free Ranch

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

4 Cups Spinach

¼ Purple Onion

½ (14.5 oz) Can Black Beans, rinsed and drained

½ (14.5 oz) Can Whole Kernel Corn, rinsed and drained

½ Avocado, diced

½ Cup Shredded Cheddar Cheese, or Cheese of Choice

Ranch Dressing (store bought can be used, but dairy free recipe below)

8 Cups Spinach

1/2 Purple Onion, diced

1 (14.5 oz) Can Black Beans, rinsed and drained

1 (14.5 oz) Can Whole Kernel Corn, rinsed and drained

1 Avocado, diced

1 Cup Shredded Cheddar Cheese, or Cheese of Choice

Ranch Dressing (store bought can be used, but dairy free recipe below)



12 Cups Spinach

3/4 Purple Onion, diced

1 1/2 (14.5 oz) Can Black Beans, rinsed and drained

1 1/2 (14.5 oz) Can Whole Kernel Corn, rinsed and drained

1 1/2 Avocado, diced

1 1/2 Cup Shredded Cheddar Cheese, or Cheese of Choice

Ranch Dressing (store bought can be used, but dairy free recipe below)



Directions

1. Layer ingredients evenly between two bowls or plates, beginning with spinach and ending with cheese.

2. Drizzle with dressing.

Homemade Dairy Free Ranch Dressing

  • 2
  • 4
  • 6
  • Nutrition

1/4 Cup Mayonnaise

1/8 Cup Unsweetened Almond Milk

Juice from 1/2 Lemon

1/2 Tsp Fresh Dill or 1/2 tsp Dried

1/4 tsp Dried Parsley

1/2 tsp Green Onions, minced

1/4 tsp Garlic Powder

1/8 tsp Onion Powder

1/8 tsp Salt

1/8 tsp Ground Black Pepper

1/2 Cup Mayonnaise

1/4 Cup Unsweetened Almond Milk

Juice from 1/2 Lemon

1 Tsp Fresh Dill or 1 tsp Dried

1/2 tsp Dried Parsley

1 tsp Green Onions, minced

1/2 tsp Garlic Powder

1/4 tsp Onion Powder

1/4 tsp Salt

1/4 tsp Ground Black Pepper 

3/4 Cup Mayonnaise

1/3 Cup Unsweetened Almond Milk

Juice from 1 ½ Lemons

1 1/2 Tsp Fresh Dill or 1 ½ tsp Dried

3/4 tsp Dried Parsley

1 1/2 tsp Green Onions, minced

3/4 tsp Garlic Powder

1/3 tsp Onion Powder

1/3 tsp Salt

1/3 tsp Ground Black Pepper

Directions

1. Whisk all ingredients together until smooth.


Dinner: Lemon Scallops w/Pasta and Asparagus

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

8 oz Frozen Jumbo Scallops

2 Tbsp Extra Virgin Olive Oil

Salt and Pepper to Taste

4 oz Spaghetti Noodles

 

16 oz Frozen Jumbo Scallops

4 Tbsp Extra Virgin Olive Oil

Salt and Pepper to Taste

8 oz Spaghetti Noodles

 

 

24 oz Frozen Jumbo Scallops

6 Tbsp Extra Virgin Olive Oil

Salt and Pepper to Taste

12 oz Spaghetti Noodles

Directions

1. Thaw scallops according to package directions and pat dry.

2. In a skillet, heat olive oil on med-med high heat and add scallops.  

3. Salt and pepper to taste.

4. Cook for 2 minutes, flip and cook for 2 more minutes.

5. Remove from skillet and set aside.

Lemon Sauce

  • 2
  • 4
  • 6
  • Nutrition

2 Tbsp Extra Virgin Olive Oil

2 Cloves Garlic, minced

⅛ Cup White Wine or Vegetable Broth

Juice from ½ Lemon

Salt and Pepper to Taste

 

 

 

 

4 Tbsp Extra Virgin Olive Oil

4 Cloves Garlic, minced

1/4 Cup White Wine or Vegetable Broth

Juice from 1 Lemon

Salt and Pepper to Taste

 

 

6 Tbsp Extra Virgin Olive Oil

6 Cloves Garlic, minced

1/3 Cup White Wine or Vegetable Broth

Juice from 1 ½ Lemons

Salt and Pepper to Taste

Directions

1. Add olive oil and garlic to skillet, and on med-high heat, sauté for approx. 30 seconds. Add wine or broth, lemon juice and salt and pepper. Simmer for approx. 1 more minute and add scallops to sauce.

2. Serve over spaghetti noodles (cook according to package directions).  

Sautéed Asparagus

  • 2
  • 4
  • 6
  • Nutrition

½ Package Fresh Asparagus

1 Tbsp Olive Oil

Salt and Pepper

1 Package Fresh Asparagus

2 Tbsp Olive Oil

Salt and Pepper



1 ½ Packages Fresh Asparagus

4 Tbsp Olive Oil

Salt and Pepper



Directions

1. Rinse and trim the end of asparagus about 1 inch from bottom. Pat dry.

2. Heat oil in pan.

3. Add asparagus and sauté approx. 5 minutes until veggies are preferred tenderness.

4. Salt and Pepper to taste.