Can you believe it’s already August?! I feel like summer hasn’t even started yet. I have, however, been making sure to get in some good, healthy summer eats: iced coffee, smoothies, tons of seasonal fruits and veggies. This week, I went southern style.
My salad of the week? Chipotle Lime Tofu with Black Beans and Mango Salsa.
I even made some cashew sour cream to put on top, but with the creaminess of the black beans and the juiciness of the mango, it didn’t even need it. I got the recipes for the black beans and mango salsa from one of my favorite blogs, and the cashew sour cream is a piece of cake (see the recipe below). I’ve made the chipotle tofu before. Throw everything over some greens and you have a hearty, 300-calorie lunch!
As for dinner, I made this sweet potato mac & cheese.
Oh. My. Lanta. It was so delicious. When you hear all the ingredients, you may think the combo is bizarre (sweet potato, spinach, maple syrup, rice puffs), but trust me, it’s perfection. It’s a little sweet, a lot of savory, and the rice puffs give it a nice crunchy topping. I used Cabot Cheddar cheese (it’s lactose free!) and spinach instead of kale. It’s easy, it’s scrumptious, and ¼ of the whole recipe is less than 300 calories.
So if you can’t make it to Austin or NOLA this summer, these dishes will provide you some good southern comfort.
CASHEW SOUR CREAM
1 cup raw cashews
2 teaspoons cider vinegar
1 teaspoon lemon juice
1. Place cashews in bowl or Tupperware. Cover with water and let soak overnight in refrigerator.
2. Drain cashews, reserving liquid, and place in blender or food processor.
3. Add vinegar, lemon juice, a bit of salt and about ¼ cup of the cashew water.
4. Blend/puree until smooth. Add more of the cashew water if mixture is too clumpy/grainy.
NOTE: This recipe makes about 5 servings (¼ cup each). Each serving is about 150 calories.