Quinoa Salad with Toasted Almonds

This was an excellent recipe. I really liked the little heat that the pepper flakes gives.  I did have to cook the quinoa a little longer because it wasn't quite done.  I also added a little extra water. 

Body+Soul, March 2006

• Ingredients

• 1/4 cup slivered almonds
• 1/2 cup (3 ounces) quinoa
• 4 teaspoons olive oil
• 1 yellow bell pepper, ribs and seeds discarded, cut into 1/2-inch chunks
• 2 garlic cloves, minced
• 2 scallions, thinly sliced
• 1/8 teaspoon red-pepper flakes
• 1 teaspoon chopped fresh thyme, plus more for garnish (optional)
• 1/4 teaspoon coarse salt
• 1 medium zucchini, halved lengthwise and sliced 1/2-inch thick
• 1 large celery stalk, diced
• 1 lime, halved

Directions

1. Preheat oven to 350 degrees. Toast almonds until crisp, lightly browned, and fragrant, about 7 minutes. Remove from oven and set aside. Meanwhile, place quinoa in a fine sieve and rinse under cold running water until the water runs clear; drain well.
2. In a medium saucepan, heat 2 teaspoons olive oil over medium heat. Add yellow pepper, garlic, scallions, and red-pepper flakes; cook until the pepper is crisp-tender, about 5 minutes.
3. Stir in quinoa, thyme, 1 cup water, and 1/4 teaspoon salt. Bring to a boil, reduce to a simmer, cover, and cook 7 minutes. Stir in zucchini, cover, and cook until quinoa is tender but not mushy, 5 to 8 minutes longer. Remove the saucepan from heat.
4. Stir in celery, almonds, and remaining 2 teaspoons oil, season with salt, and fluff with a fork. Cool to room temperature before packing into two containers and refrigerating. When ready to eat, squeeze lime over salad, if desired. Serve with additional lime wedge and thyme, if desired.

Chicken Avacado Salad

 Chicken Avocado Salad

Found on the Gracious Pantry

(Makes: 2 servings OR 4 servings if topping the halves of 2 avocados)

This was really simple and yummy.  I would add it on a bed of kale finely chopped.

Salad Ingredients:

• 1/2 cup shredded chicken (canned or home-cooked)
• 1/4 cup shredded carrots
• 1/4 cup minced, raw, red onions
• 2 avocados – 4 halves (optional I cubed mine on top as I served it)
• Dressing to taste

Dressing Ingredients:

• 2 tbsp. balsamic vinegar
• 1 tbsp. avocado oil (I didn't have so I used hemp oil and could probably do 1/2 tbsp.)
• 1 tsp. yellow mustard, no sugar added
• 1 tsp. dried tarragon
• 1/8 tsp. garlic powder
• Pinch salt (to taste)

Directions:

1. In a small mixing bowl, whisk together the dressing ingredients.
2. In a medium mixing bowl, stir together the salad ingredients until well mixed.
3. Pour the dressing over your salad and serve as desired.

(I ate mine on a bed of Kale that was finely chopped.  I just cubed up the avocado and ate it on top.)

Cream Cheese Chicken Grape Salad with Shitake Mushrooms

 This was something I just threw together and found it really good.  Since I did kind of just make it up you may want to modify amounts to your taste because I am just guessing. 

Recipe: for 2

Baby Spinach (2 handfuls)
Arugula (2 handfuls)
Can of Costco Chicken (I would have used my own canned but didn't have any)
Cream Cheese 1/4 c.
4 Tbsp of Stone Ground Mustard
Red Grapes 1 c.
Shitake Mushrooms 1 1/2 c.
1 Tbsp olive oil/coconut oil
Red Cabbage 1/2 c.
Toasted Walnuts
Salt and Pepper to taste

Place Spinach and Arugula on 2 plates.  Put canned chicken in a bowl and mix in cream cheese and mustard.  Slice cabbage really thin and add in.  Cut grapes into smaller slices and add in.  Add on top of bed of greens. 

Meanwhile cook the mushrooms in the oil and salt and pepper to taste. 

Add the mushrooms and toasted walnuts to top and enjoy!

Made with leftovers the next day and used romaine lettuce in addition to the spinach and arugula.  I wouldn't add nuts in until going to eat because they will get mushy if you are having them for leftovers. 

Strawberry and Leek Quesadilla

Pure awesomness!

Recipe and picture found on Sproutedkitchen.com

I know this sounds strange but trust me it is awesome.  It was great for lunch and easy to make.  This recipe makes two (using four total brown rice tortillas) quesadilla...I would use just a little coconut oil when grilling them.

1 Leek
2 tsp. Coconut Oil/Olive Oil
2 Brown Rice Tortillas
1/3 Cup Soft Goats Cheese
1/3 Cup Grated Mozzarella
Thinly Sliced Strawberries
Fresh Ground Pepper
Cilantro

1. Remove the tough, dark green top of the leek, to use only the white and light green parts. Slice the leek in half length wise and clean out any dirt. Slice thin.
2. Heat 1 tsp of the oil in a large pan and saute the leeks with a pinch of salt for about 10 minutes until softened and just browning in parts. Transfer to a bowl.
3. Over medium high heat, warm the remaining tsp. of oil and lay down one of the tortillas. Use your discretion as far as filling amounts. All across the tortilla, sprinkle half of both cheeses, desired amount of the sauteed leeks, strawberries, a sprinkle of pepper and the rest of the cheese. Cover with the other tortilla and cook about 2 minutes until the bottom is browned, flip the quesadilla and cook 2-3 minutes on the other side. Slice and sprinkle some cilantro if you'd like.

Another Soup Recipe

Spiced Lentil Soup with Coconut Milk
Recipe and photo found on Sproutedkitchen.com

I love making soup this time of year and was looking for something different.  I really liked this one and my family ate it well so I will for sure make it again. I used Kale for the greens and I really liked it because it doesn't get mushy like spinach does when it is heated.

SPICED LENTIL SOUP WITH COCONUT MILK // Serves 6
Recipe adapted from The Travelers Lunchbox who adapted it from Once Upon a Tart

The recipe calls for green lentils. I used a mixture because I have a large amount of them and they worked just fine. Split or red lentils will likely get too mushy here. I used 4 cups broth because I like my soups on the stewy side, if you prefer more broth to you soup, add another cup or two when cooking the lentils.

1 1/2 cup lentils, rinsed (green suggested)
4 cups low sodium vegetable broth
1 1/2 tsp. tumeric OR curry powder
2 tsp. dried thyme or 1 Tbsp fresh thyme leaves
1 Tbsp. coconut oil
1 large yellow onion, diced
2 stalks lemongrass, outer layer removed, lower portion finely minced
1 tsp. sea salt, plus more to taste
1/2 tsp. cardamom
1/2 tsp. cinnamon pinch of red pepper flakes to taste
pinch of fresh grated nutmeg
1 1/4 cup coconut milk (use full fat, just believe me)
3 Tbsp. lemon, lime or orange juice
a few handfuls of swiss chard, spinach or kale
1 cup flake coconut, toasted (optional)
chopped cilantro, for garnish (optional)

Add the rinsed lentils, broth, thyme and tumeric or curry powder to a large pot. Bring to a boil, turn down to a simmer and cook for about 20 minutes.

While the lentils cook, heat the coconut oil in a pan. Add the onion and saute until just browned. Add the lemongrass, salt, cardamom, cinnamon, pinch of red pepper flakes and some fresh ground nutmeg and saute another minute. Add the onion mixture to the lentils and stir, keeping the heat on a low simmer.

Add the coconut milk and greens and simmer another five minutes, stirring occasionally until just wilted. Taste for salt and spice and add as you prefer. Finish with the citrus juice and serve warm with toasted coconut flakes and cilantro on top.

Gluten Free Pancakes

Lemon Pancakes with Yogurt and Berries
Recipe and picture from Sproutedkitchen.com

 

I was so glad to find a pancake recipe that was gluten free and a little different from your typical syrup  pancakes.  These were delicious!


1/3 cup almond meal (I used almond flour that I can find in bulk at the Co-op...I have also seen it in bulk at Winco otherwise Bobs Mill has it although it can be expensive)
1/3 quinoa flour (I also get this at the Co-op in bulk)
1/3 cup oat flour (ground rolled oats)
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
2 1/2 Tbsp. natural cane sugar
2 eggs, separated
1 cup buttermilk, yogurt or milk (I used half yogurt and half milk)
1/2 tsp. vanilla extract
3 Tbsp. fresh lemon juice
zest of one meyer lemon
1 Tbsp. melted coconut oil, plus more for cooking

// topping //
1 cup whole or lowfat yogurt
1 Tbsp. fresh lemon juice
2 tsp. honey
blueberries

In a bowl, combine the dry ingredients and stir to mix.
In another bowl, beat the egg yolks with the buttermilk/yogurt, vanilla, lemon juice and zest, and the oil. Add this wet mixture to the dry and stir to combine.
In a stand mixer or with hand mixers, beat the egg whites until soft peaks form. Fold the egg whites into the batter.
In a frying pan, heat a small pat of oil over medium heat. Pour a scant 1/4 cup batter in the pan and repeat with as many pancakes as you can without overcrowding. Cook until bubbles form, flip and cook another minute until golden. Repeat with remaining batter.
Mix the yogurt with lemon juice and honey. Serve the warm pancakes with a lemon yogurt drizzle and fresh blueberries.

SHITAKE MUSHROOM + LENTIL ASIAN TACOS

Recipe found on Sproutedkitchen.com

When Ryan came home from work and saw me making this recipe the first thing he said was where is the meat?  He looked very skeptical and unsure but ended up loving these tacos.  The mushroom and lentil mixture is very flavorful and takes place of the meat and then you garnish with greens, avocado, shredded carrots and then drizzle with the sauce.  I used sprouts that were leftover from my No-soy Asian salad recipe I make.  I used organic whole wheat flour tortillas for Ryan and the kids and brown rice tortillas for Heather and I.  I warmed them up in a pan with some coconut oil before filling and serving them.  We will for sure make these again.

INGREDIENTS:
3 garlic cloves
2 Tbsp. white or yellow miso
1 Tbsp. honey
1 Tbsp. soy sauce
pinch of red pepper flakes
3 Tbsp. orange juice
1/4 cup rice vinegar
2 packed cups basil leaves
1 packed cup cilantro
3 Tbsp. toasted sesame oil


1 1/2 Tbsp. extra virgin coconut oil, divided
half of a yellow onion, diced
6 oz. shitake mushrooms (cut into medium size chunks)
3/4 cup cooked lentils (I used red)
2 tsp. apple cider vinegar
sea salt + pepper

small tortillas
1-2 super ripe avocados
3/4 cup fresh grated carrots
micro greens, for garnish

For the sauce, pulse the garlic cloves through the rice vinegar in a food processor to blend. Once mixed, add in the herbs and give a few more pulses to chop. You want it slightly textured. With the motor going, drizzle in the oil. Taste and adjust as you prefer. Cover and set aside.

Heat 1/2 Tbsp. of the coconut oil in a large saute pan. Add the diced onion and saute until just translucent. Add the mushrooms and a pinch of salt and just leave them to heat up and start to release moisture*. Once they have reduced in size, about 4 minutes, add the remaining coconut oil and saute to mix. Add the lentils and another pinch of salt and pepper and saute to warm through. Lastly, add the vinegar and stir to scrape up any brown bits in the pan.

For the assembly line of the tacos, heat the tortillas over a stove flame until a bit charred. Smash about a quarter of an avocado down the center. Top it with a few pinches of grated carrots, a portion of the mushroom mixture, a generous dose of the sauce (don't be shy, it's all the gusto here) and top with the micro greens. Enjoy warm.
* So, I read this hint about mushrooms that you don't immediately cook them in a bunch of fat. If you cook them in just a teeny bit and some salt, they release a lot of their own water and concentrate the flavor and THEN you add some fat (oil, butter or what not) and it finishes off the flavor and texture instead.