Eat Right: Fun Food Truck Recipes
A perk of the nice spring and summer weather is the re-emergence of food trucks into our worlds. New Jammies loves the idea of mobile food providers who utilize local, farm-to-table ingredients in their recipes. We’ve found a few food truck-savvy recipes you can make at home, perfect for the week days or the weekends.
Spaghetti Squash is the Secret
The Healthy Food Truck is an Indianapolis-based business offering a brick-and-mortar cafe and mobile locations throughout the week. The company started out as a personal desire to get people fit and eat quality, healthy food.
“With our personal training clients and family as inspiration on our menu items, rose a great opportunity to serve paleo, gluten free, vegetarian and vegan food options that everyone enjoys,” says the Healthy Food Truck, on its website. “This is a veteran/woman-owned small business and we take great pride in offering the freshest, local, organic pressed juices, and foods while maintaining a close relationship with our customers.”
Healthy Food Truck says its recipe for Low-Carb Spaghetti and Meatballs will help families learn to love nature’s healthy noodles: spaghetti squash.
“If you haven’t yet tried spaghetti squash then you’re in for a real treat. A pile of tender spaghetti squash strands piled high with protein and veggie meatballs makes the perfect fitness meal,” says the site.
Low-Carb Spaghetti and Meatballs
Serves 12
Ingredients
2 pounds lean, organic, grass-fed ground beef
1 pound lean, sweet turkey sausage
4 celery stalks, diced
1 yellow onion, diced
3 carrots, diced
3 omega-3, eggs
1/2 cup almond meal
2 Tablespoons dried oregano
1 teaspoon garlic powder
dash of salt and pepper
Optional: handful of olives
Sauce
14.5 oz can diced tomatoes
1 can tomato paste
splash of white wine
2 cups fresh basil, chopped
6 garlic cloves, chopped
dash of salt and pepper
Noodles
1 spaghetti squash
Instructions
1. Preheat oven to 375 degrees F.
2. Wash spaghetti squash and poke all over with a knife.
3. Place directly on the middle oven rack and bake for 1 hour.
4. Remove from oven and allow to cool.
5. Once cooled, slice in half and remove the seeds. Scoop the spaghetti squash strands out with a large spoon, set aside in a bowl.
6. Throw all of the meatball ingredients into a large bowl and mix with your hands. Form into large, golf ball sized meatballs.
7. Combine all of the sauce ingredients into a medium bowl and mix well.
8. Cook with Crockpot: Place the meatballs in your slow cooker. Cover with the sauce and cook on low for 6-8 hours. OR Cook with stovetop: Place meatballs in a large pot. Cover with sauce and cook, covered, over low heat for 2-3 hours.
9. Place a scoop of spaghetti squash noodles on each plate, top with meatballs and some sauce and then throw on a few olives.
Nutritional Analysis: One serving equals: 266 calories, 12g fat, 426mg sodium, 14g carbohydrate, 4g fiber, and 26g protein
Veggies in These Tacos
Serves 4
“The First Mess” cookbook author and foodie blogger Laura Wright grew up working in restaurants and growing up with agriculture. So farm-to-table-inspired cuisine is right up her alley. Her recipe for Roasted Spring Vegetable + Quinoa Tacos with Dill-y Guacamole, which features rice, lentils, beans or any other grain you prefer, fits the mold of healthy food truck offerings for a fresh, healthy option for spring and summer.
Roasted Spring Vegetable Quinoa Tacos
Ingredients
3/4 cup quinoa, rinsed
For roasted veggies:
1/2 lb asparagus, cut into 2 inch lengths
1 bulb of fennel, cored + cut into 2 inch lengths
1 Tbsp olive oil
salt + pepper
For the guac:
1 ripe avocado, peeled + pitted
juice of 1 lime
1 green onion, sliced
3 sprigs of dill, leaves chopped
For assembly:
3-4 radishes, thinly sliced
12 small corn tortillas, warmed
hot sauce to serve
Instructions
1. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and set aside.
2. Place the rinsed quinoa, a pinch of salt and 1 1/2 cups of water in a small saucepan over medium heat. Bring the pot to a boil and simmer until all of the liquid is gone, about 15 minutes.
3. Meanwhile, place the asparagus and fennel pieces on the parchment-lined baking sheet. Drizzle the vegetables with the olive oil and season them with salt and pepper. Toss the vegetables to coat and slide the tray into the oven. Roast until the vegetables are just soft, about 12-13 minutes.
4. While vegetables are roasting, mash the avocado in a small bowl with the lime juice, sliced green onion and some salt and pepper. Once you have a chunky puree, check it for seasoning. Adjust accordingly and mash in the chopped dill. Set aside.
5. Start assembling tacos: lay a warm tortilla down and top it with 1/4 cup of cooked quinoa. Top the quinoa with a small handful of the roasted vegetables and a tablespoon or two of the guacamole. Finish with a few radish slices and hot sauce if you like. Repeat with remaining ingredients.
Sippin’ on Summertime
In its “Aloha, Portland” episode of “Eat St.,” the Cooking Channel featured a refreshing drink recipe, courtesy of Scratch. This watermelon lemonade mixes heat with sweet, a perfect drink for Mom and Dad to relax on the back porch while the kids enjoy their 100% juice boxes. Give it a try at your next BBQ.
Watermelon Jalapeno Lemonade
Ingredients
2 1/2 cups lemon juice
1 1/2 cups sugar
1 jalapeno, seeded, deveined and chopped
1/2 seedless watermelon, chopped
16 fresh mint leaves, optional
Ice
Lemon slices, for serving
Directions
1. In batches, combine 12 cups water, the lemon juice, sugar, jalapeno, watermelon and mint, if using, in a blender. Blend to a puree.
2. Allow the puree to steep for 10 minutes before straining it through a fine mesh sieve. Chill well.
3. Serve chilled, with ice and a lemon slice floating at the top.
Click here to watch it being made.
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