#lightandeasy

A refreshing and crisp cucumber salad that's perfect for a Paleo or Whole 30 diet. This salad is light, flavorful, and packed with fresh ingredients.

Ingredients: 2 cucumbers, thinly sliced. 1/4 cup red onion, thinly sliced. 1/4 cup fresh parsley, chopped. 2 tablespoons apple cider vinegar. 1 tablespoon extra virgin olive oil. 1/2 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: In a large bowl, combine sliced cucumbers, red onion, and chopped parsley. In a small bowl, whisk together apple cider vinegar, olive oil, salt, and black pepper. Pour the dressing over the cucumber mixture and toss until well coated. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Indulge in the sweet and fruity goodness of Mango Crepes. These delicate crepes are filled with fresh mango slices and can be topped with whipped cream for an extra treat. Perfect for a delightful breakfast or dessert!

Ingredients: 1 cup all-purpose flour. 2 eggs. 1 1/2 cups milk. 2 tablespoons sugar. 1/4 teaspoon salt. 2 tablespoons unsalted butter, melted. 2 ripe mangoes, peeled, pitted, and sliced. Whipped cream optional. Mint leaves for garnish optional.

Instructions: In a mixing bowl, combine the flour, sugar, and salt. In a separate bowl, whisk together the eggs, milk, and melted butter. Gradually add the wet ingredients to the dry ingredients while whisking to form a smooth batter. Heat a non-stick skillet over medium heat and lightly grease it with butter or oil. Pour a small amount of the crepe batter into the skillet, swirling it around to evenly coat the bottom. Cook the crepe for about 1-2 minutes or until the edges start to lift and the bottom is golden brown. Flip it over and cook for an additional 1-2 minutes. Repeat the process with the remaining batter, stacking the cooked crepes on a plate. To assemble, place a crepe on a serving plate, add a few slices of mango in the center, and fold the crepe over. Repeat with the remaining crepes and mango slices. Serve the mango crepes with a dollop of whipped cream and garnish with mint leaves if desired. Enjoy your delicious mango crepes!

Prep Time: 15 minutes

Cook Time: 20 minutes

These vegan French madeleines are delicate, fluffy, and infused with the bright flavors of lemon. Perfect for a light snack or dessert, they're sure to impress!

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/4 cup melted vegan butter. 1/4 cup unsweetened applesauce. 1/4 cup almond milk. 1 teaspoon baking powder. 1/2 teaspoon vanilla extract. Zest of 1 lemon.

Instructions: Preheat oven to 350F 175C and grease madeleine molds. In a mixing bowl, whisk together flour, sugar, and baking powder. Add melted vegan butter, applesauce, almond milk, vanilla extract, and lemon zest to the dry ingredients. Mix until well combined. Spoon the batter into the prepared madeleine molds, filling each about 3/4 full. Bake for 10-12 minutes or until the edges are golden brown and the tops spring back when lightly touched. Remove from oven and let cool in the molds for a few minutes before transferring to a wire rack to cool completely. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 12 minutes

These fresh and tasty sushi rolls are packed full of flavor. It's great as an appetizer or light meal.

Ingredients: 2 cups sushi rice. 4 nori seaweed sheets. 1 cucumber, julienned. 1 avocado, sliced. 1/2 pound fresh sushi-grade salmon, thinly sliced. 1/2 pound fresh sushi-grade tuna, thinly sliced. Soy sauce for dipping. Wasabi paste for serving. Pickled ginger for serving.

Instructions: Follow the directions on the package to cook the sushi rice, then let it cool. Spread out a layer of sushi rice over the nori sheet, leaving a 1-inch border at the top. Place the nori sheet on a bamboo sushi mat. Fish, avocado, salmon, and tuna should be put in the middle of the rice. Roll the sushi up tightly on the bamboo mat, and use a little water to seal the edge. With a sharp knife, cut the sushi roll into small pieces that are easy to eat. Throw in some pickled ginger, soy sauce, and wasabi paste to go with it.

Prep Time: 20 minutes

Cook Time: 10 minutes