LEMONY QUINOA SALAD

This salad is super easy to make. Add more vegetables and herbs as suit you!
I make this salad as part of my weekly plan. It is delicious on hot nights paired with a green salad or alone for a light lunch! Lasts 4-5 days in the refrigerator.

Ingredients

quinoa salad1 cup dry quinoa, cooked according to package
directions and cooled.
4 small radishes sliced or cubed
1 carrot diced
1 celery diced
1/4 cup red onion diced
1 cucumber diced (remove seeds if necessary)
Dressing
1/2 a lemon zested
2 tablespoons of fresh lemon juice
1/4 cup olive oil
salt and pepper to taste

Mix quinoa and vegetables in a bowl.
Place ingredients for dressing in a small container with a lid
(like a small mason jar), shake and drizzle on salad. Mix to combine
Taste and season!

Need more help with meal planning and healthier choices? Contact me for more information!!

 

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SWEET BEET HUMMUS

Just tried this hummus for the first time and love it!beet hummus
The color is beautiful, and the addition of
beets adds so many more nutrients, as well
as being a huge liver detoxifier.
Ingredients:
1 Medium beet roasted and peeled
1 15oz can of white beans, garbanzo,
navy, or butter (I like butter beans, it makes for a creamer hummus)
Zest of one lemon
Juice of one lemon
2 large cloves of garlic minced
2 heaping TBSP of tahini
1/4 c olive oil
A pinch of salt and pepper

 

Quarter cooled,peeled beet and put in food processor, pulse until
finally chopped.
Add remaining ingredients except olive oil, blend until smooth.
Drizzle olive oil in while hummus is mixing.
Taste and adjust seasoning.
Will store well in refrigerator for up to a week.

Warming Squash Soup

2 TABLESPOONS OF BUTTERBowls Of Butternut Squash Soup In A Table

1 TABLESPOON OF GOOD OLIVE OIL

1 LARGE ONION CHOPPED

1 15 OZ CAN OF PUMPKIN PUREE (NOT PIE FILLING)

1 ½ POUNDS OF BUTTERNUT SQUASH PEELED AND DICED

4 CUPS OF CHICKEN STOCK OR VEGETABLE BROTH

 

HEAT BUTTER AND OIL IN HEAVY SOUP POT ADD ONIONS AND COOK OVER LOW HEAT FOR 5-7 MINUTES.

ADD REST OF THE INGREDIENTS, SIMMER OVER LOW HEAT FOR 20-30 MINUTES UNTIL SQUASH IS SOFT.

BLEND UNTIL SMOOTH WITH A STICK BLENDER OR CAREFULLY IN A REGULAR BLENDER.

SEASON WITH SALT AND PEPPER TO TASTE.

Turnip, Leek, and Potato Soup

Perfect for lunch or a starter at dinner.

2 tablespoons butter

1 tablespoon of extra virgin olive oil

1 large leek white and light green parts, halve lengthwise slice, and rinseturnip potato leek soup

4 garlic cloves

2 pounds of turnip peeled and diced

1 large potato peeled and diced

2 quarts of vegetable broth

2 bay leaves

1 tablespoon of Mrs Dash, or similar herb blend.

 

Heat butter, and olive oil  in a large heavy soup pot and saute, leeks for several minutes. Add garlic for 1 minute. Add the rest of the ingredients and bring to a boil, then reduce. Simmer about 45 minutes until vegetables are very tender. Remove bay leaves.

 

Blend with a stick blender until smooth, or in batches, carefully in a blender.

Add salt and pepper to taste.

SURPRISINGLY DELICIOUS PARSLEY SMOOTHIE

Drink parsley??smoothie parsley
Some would call this a “detox” drink but I just think it is a great way to start the day. It tastes delicious and provides a real energy boost.

 

  • 1-2 cups of washed parsley most stems removed
  • 1½ cups of coconut water, or regular filtered water
  • Juice and pulp from one lemon.
  • Optional 2-3 drops of stevia or ½ teaspoon of raw honey
  • Optional 2-3 ice cubes if you like your smoothies cold.
  • Blend above in a high speed blender until smooth and enjoy!

 

*Parsley causes a nice foam on top!

BRAISED RED CABBAGE (crock pot)

 

Just in time for St Patricks Day! This brassica vegetable is a healthy addition to your menu.

½ Red cabbage chopped

1 Red onion chopped

3 Cloves of garlic sliced

3 Tablespoons of apple cider vinegar

1 Tablespoon sugar

½ Teaspoon of salt

1/8 Teaspoon of white pepper

2 Tablespoons of water

Add all of above to a crock-pot, and stir to mix.

Cook on low for 4-6 hours

Serve as a colorful side dish

Black Bean Chili for Super Bowl Sunday!!

This delicious Black Bean and Sweet Potato Chili has just the right amount of heat and smoky flavor!

2 large onions chopped

2 bell peppers chopped (red or green, both work well)

6-8 garlic cloves finely mincedblack bean chili

2 tablespoons of olive oil

2 tablespoons of chili powder

2 teaspoons ground cumin

2 teaspoons dried oregano

1 teaspoon chipotle powder

2 sweet potatoes cubed

2 cans of no salt black beans

3 cups of diced tomatoes, canned or fresh

2 cups of water

1/4 cups tomato paste

1/2 teaspoon salt

Heat oil in a large soup pot, and saute onions for 3-4 minutes. Add garlic,peppers, and spices, saute 2-3 minutes more.
Add sweet potatoes, black beans, tomatoes,and water, bring to a boil then simmer 1 hr stirring occasionally.
Add tomato paste to thicken and adjust seasoning.
Serve warm with cilantro garnish or grated cheese.
Chili flavors are always better the next day!
This chili also freezes well for a fast meal on busy days!
Enjoy!