Looking for a great high-end meal in downtown Salt Lake City, Utah?
Bambara is your place for sure! Small plates are piled high and main dishes will knock your socks off. Gnocchi is to-die-for-good. For the #vegan: Get gnocchi and beet salad without creme. FAB!
Need an appetizer for a party? Try Hummus with veggies and crackers/chips.
Recipe: 2 cans garbanzo beans, 1 drained Juice
1 lemon
1/2 teaspoon cumin
1/2 teaspoon paprika
2 teaspoon organic no-salt seasoning (my fav is Kirkland)
1/2 teaspoon cayenne/chili pepper
2 clove garlic
1 tablespoon tahini
Blend all ingredients in high powered blender for 35 seconds
Note: additional ingredients could include kalamata olives, sun dried tomatoes, or whatever you want!
For vegan option, ask for vermicelli noodle bowl with veggies instead of grilled meat. Friendly service.
Found my new fave Mexican restaurant in Salt Lake. Fresh. Bursting with flavor. Great service. Interesting daily taco special-today’s was grilled pear and beet. Make sure to try the hot sauces! Great options for the meat or veggie lover.
Vietnamese love! Great veggie options.
Two things I deeply missed while on vacation: Blendtec and blender bottles.
Having a high powered blender is really important to a healthy lifestyle. From blending the perfect green smoothies, to salad dressings and #soups. Blendtec is a great brand in my book!
Hominy soup is served! This is one of my favs! Great to make a large batch, then eat for few meals. Filling dish and super easy to make. Enjoy!
Recipe:
In medium pot, on medium-high heat, water sauté 1 white onion, diced, and 3 garlic cloves, minced, for 3 minutes.
Add 5 roma tomatoes, diced
1/2 jalapeno, diced (omit if you don’t want heat)
1/2 teaspoon oregano
1/2 teaspoon black pepper
1 teaspoon cumin seeds
1-20 oz can hominy (posole), drained
1-10 oz can corn, with water
1-10 o can black beans, with water
Heat through on medium-low heat for 20 minutes.
Serve with tortilla chips, lime wedges, avocado cubes, cilantro.
Dinner is served! Lentil soup is a healthy, easy dish to make. Bonus is that lentils are found all over the world! So wherever your travels take you, you’ll have a nutrient packed meal ready in 20 minutes.
Recipe:
1/2 lb. small potatoes boiled for 10 minutes, or until fork soft, drained and set aside.
Using same pot, water saute 1/2 medium size white onion, diced, with 3 cloves garlic, minced, and 1 carrot cut into rounds.
Add 1/2 teaspoon oregano and black pepper. Continue cooking on medium high heat for 2 minutes.
Add 20 oz cooked lentils (I found a jar of precooked lentils at the local Mexican tienda).
Turn heat down to medium until heated through, add potatoes-cut into bite size pieces-to soup and turn down to low.
Stir occasionally and served hot with crackers or bread and a green salad for a great vegan dinner!
Mango Avocado Salsa… yeah, it’s THAT good!
Recipe:
Toss together:
1 ripe mango, cubed
1/2 ripe avocado, cubed
1/2 teaspoon jalapeno, finely diced
2 tablespoon cilantro, rough chopped
Juice of half lime
Season with black pepper to taste. (Avoid salt because will likely have salt on chips)
Serve with tortilla chips and jicama spears.
Seasoned Black Beans… a can of cooked beans kicked up a couple notches! If you’re staying in rental house, or back at home, beans are great way to eat healthy and get enough protein for playing and working. I like beans with a little extra somethin’, so try this recipe:
In a medium size pot on medium high heat, water saute for about 3 minutes 1/2 white onion and 2 clove garlic, both diced
Turn heat to medium low and add to pot:
1-20oz can black beans with water from can
1/2 teaspoon dried oregano
1/2 teaspoon dried cumin seeds
1/2 teaspoon black pepper
Simmer for 15 minutes. Enjoy as you would any beans! (I ate mine with fresh tomato and cilantro and chips)