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Quinoa Kick

February 17, 2013 by

Quinoa Kick

 

We were salivating by the time this salad was finished. Not only is this quinoa salad gorgeous to look at, it smells heavenly. The dressing is easy to make and has some sass and kick. Quinoa is so versatile. You can make any flavor or theme from Southwestern to Chinese. You can add nearly any veggie to it and make it a salad or a meal. “Quinoa is gluten-free, has a low glycemic index and provides all the eight essential amino acids, creating a complete protein.” truroots.com. It’s a great item for your food storage because it’s got protein up the wazoo!
We just love this recipe from Let’s Dish. We had this dish both hot and cold. Both were fantastic. Quinoa is easy to prepare and nearly impossible to ruin. It cooks up in 7-8 minutes and is as good cold as it is hot. You can whip up a big batch on Monday and eat it all week. This recipe uses chicken broth instead of water, but if you’re a vegetarian, vegetable broth is a great substitution. You won’t be disappointed. This salad is DELISH.

Filed Under: Healthy meals, quick dinner ideas, Salad ideas Tagged With: , , , , , , ,

Grab And Go Overnight Oats

January 11, 2013 by

Overnight Oats

Mornings aren’t my best time of day. I know some of you rise at the crack of dawn, work out, read a bit of the paper, do a load of laundry, and then whip up a healthy breakfast. Not so over here. I’m RUNNING out the door with my arms and head full…every day. Even if I wake up earlier than usual, I’m still running. It’s quite frankly part, (o.k. MOST) of my exercise routine. If your mornings are like mine, there’s some good news for you; A breakfast that can be made the night before to “grab and go” in the morning. Steel cut oats, milk (almond and coconut are yummy too), fruit (dried, fresh or frozen), raisins, cinnamon, honey, agave, anything you like. Measure a serving size of oats ( according to package directions), and any of the ingredients you choose into a cup. Cover the oats and fruit with your choice of milk and put it into the refrigerator. They’ll be soft and ready to eat by morning. Cold or reheated “on the go” or wherever you go. You can make different combinations easily in one day to have ready for the week.  Try some of the following:

* Cinnamon, bananas, blueberries

* Peaches, cinnamon

* Strawberries, blueberries

* Blueberries, bananas, raspberries

* Raisins, brown sugar, or cinnamon, diced apples

*Apples, pecans, cinnamon

 

The added bonus of this breakfast is that you know all the ingredients.  There are no added sugars, colors or preservatives.  You can start your day off clean eating and feel satisfied.

Enjoy!

 

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Maple BBQ Salmon with Baby Bok Choy

March 13, 2012 by

I’m drooling.  Why?  Because I’ve eaten this and it is DELICIOUS.  Don’t you wish you could reach into the computer and put this on your dinner plate?  You can’t. If it could be done I’d have maple salmon breath and be picking  bok choy out of my teeth right now.  This recipe isn’t time-consuming, but we recommend you half the sauce unless you save some to eat another time.  It’s way too much.  Don’t leave out the green onions.  They really add to the recipe.  The bok choy is my dad’s recipe and it is divine.  This will be a family favorite or you’re just weird.  Salmon is such a healthy meal.  Not very often do health and taste collide.  I always serve it with a side of brown rice.  Try to stay humble as your adoring family pays homage to you. MMMMM!

Recipe Source: Rachael Ray’s Barbecued Salmon

Ingredients

  • Barbecue glaze: (could be halved)
  • 1/2 small red onion, finely chopped
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 cup dark amber maple syrup
  • 1 tablespoon tomato paste
  • 1 tablespoons Worcestershire sauce
  • 1 teaspoon curry powder
  • 1/8 teaspoon liquid smoke flavoring
  • 1 teaspoon coarse black pepper
  • Vegetable cooking spray
  • 4 salmon fillets or salmon steaks, 6 to 8 ounces each
  • Coarse salt
  • 3 scallions, chopped for garnish

Directions:

Prepare grill or preheat grill pan. On your stove top or on your outdoor grill, place a small sauce pot over moderate heat and cook onion in oil for 3 minutes. Add vinegar and reduce by half. Add syrup, tomato paste, Worcestershire, curry, smoke flavoring and pepper. Bring to a bubble and simmer. Spray salmon with cooking spray and season with salt. Grill for 3 minutes, turn and baste liberally with glaze. Turn again, glaze opposite side. If you care for salmon pink at center, remove after 6 minutes. For opaque salmon, grill 5 minutes on each side

Recipe Source: My DAD!

Cook time 5 minutes

Ingredients

  • 4 bunches baby bok choy (basically, 1 bunch per person)
  • 2 slices fresh ginger
  • 2 tablespoons soy sauce
  • 1 teaspoon sugar, or to taste
  • 1/4 teaspoon salt, or to taste
  • 1/4 cup water (low-sodium chicken broth may be substituted)
  • a few drops sesame oil
  • 1 1/2 tablespoons grape seed oil or high temp oil for stir-frying

Directions:

Wash the baby bok choy and drain.  Separate the walks and leaves.  Cut the stalk diagonally and cut the leaves across.

Heat walk and add oil.  When oil is ready, add ginger and stir-fry briefly, for about 30 seconds, until the ginger is aromatic.

Add the bok choy, adding the walks first, and then the leaves.  Stir in the soy sauce, sugar, salt and stir-fry on high heat for 1 minute.

Add the water, cover the wok and simmer for about 2 minutes.  Stir in the sesame oil and serve.

 

 

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