Quinoa is one of the world’s most popular health foods. It is gluten-free, high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids.It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants. Indulge into one of my favorite Quinoa salads.
2 tablespoons vegetable oil
1 tablespoon garlic paste
1 tablespoon chili powder (as desired)
2 teaspoon Himalayan salt
fresh cilantro, to garnish
Heat the oil in a large pan over medium heat. Add the garlic and cook for about 2 minutes, until softened.
Add the black beans, corn, tomatoes, quinoa, vegetable stock, chili powder, cumin, salt, and pepper. Stir, then cover and cook for 15-20 minutes, until the liquid is absorbed and the quinoa is tender.
Transfer the salad to a serving bowl and top with the avocado, lime juice, and cilantro.
Serves: 4 servings
2 large sweet potatoes
1 medium red onion
chickpeas, rinsed and drained
½ cup olive oil
¼ cup lemon juice
garlic, minced ( used garlic paste)
1 teaspoon ground cumin
1 teaspoon paprika
¼ teaspoon cinnamon
¼ teaspoon cayenne
Himalayan salt, to taste
Black pepper, to taste
¼ cup fresh parsley, chopped
¼ cup fresh cilantro, chopped
dried cranberries (optional)
Preheat the oven to 425ºF.
Cut the sweet potatoes in small cubes and transfer on one half of a non-stick baking sheet.
Peel and slice the onion.
Add the chickpeas to the other half of the baking sheet.
In a glass bowl, combine the olive oil, lemon juice, garlic, cumin, paprika, cinnamon, cayenne, salt, and pepper and mix well.
Pour half of the dressing over the sweet potatoes and chickpeas and mix with your hands until well-coated. Keep the chickpeas and sweet potatoes separated as much as possible.
Scoot the chickpeas toward the sweet potatoes and add the onions to the baking sheet. Make sure everything is spread out evenly.
Bake for 30 minutes, until the sweet potatoes are tender.
Let cool for 20 minutes.
Place the greens in a large bowl. Top with the roasted chickpeas, sweet potatoes, and onion.
Add the parsley, cilantro, and remaining dressing and toss to combine.Top with dried cranberries, if using.Happy & Healthy Summer⛱
For 4 wild salmon filets (6 oz each)
1/4 tsp Himalayan salt (as desired)
1/4 tsp black pepper
2 tbsp Extra Virgin Olive Oil
1 Parchment Paper sheet
For the basil bruschetta: (makes 2 1/4 cups)
1/4 cup chopped red onion
1 tbsp extra virgin oil
1 tbsp balsamic vinegar
Himalayan salt and fresh cracked pepper to taste ( as desired)
2 medium vine ripe tomatoes
2 small cloves garlic, minced
2 tbsp fresh basil leaves, chopped
Combine onion, olive oil, balsamic vinegar, 1/4 tsp salt and pepper. Set aside a 5 minutes.
Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo and additional salt and pepper to taste. Set aside and let it sit at least 10 minutes.
Preheat oven to 350. Place the parchment paper on a baking sheet and place the filets on the top of the paper.
Drizzle olive oil on the filets, sprinkle with salt and pepper.
Bake for 20 minutes. Remove from oven and let rest for 2 minutes
Serve topped each with generous 1/2 cup basil bruschetta.
Here’s my favorite healthy mashed thyme-potatoes recipe:
2 cups organic Russet potatoes (skin on)
2 cups veggie stock/broth.
Directions for Veggie Broth
2 tbsp grass-fed ghee
2 tbsp chopped fresh thyme or rosemary
2 cloves garlic, minced ( used 1tbsp garlic paste)
1 tsp ginger paste
1 tsp Himalayan salt ( as desired)
1/4 tsp freshly ground black pepper
Cut your potatoes into fourths and boil in the stock for 10-15 minutes, until soft.
Meanwhile, in a wide bowl combine the rest of the ingredients ( thyme, garlic, ginger, salt, pepper, and ghee).
Transfer potatoes to the mixed ingredients bowl and add 1/2 cup of the cooking liquid.
Mash with the potato masher.
Mix well; stir in more broth or stock as needed for desired consistency.
3 tablespoons of fresh lemon juice
2 tablespoons of extra-virgin olive oil
1/2 teaspoon of Himalayan salt (as desired)
1 bunch kale, leaves thinly sliced and ribs removed
1/4 cup dates
1 medium Honeybear Apple
1/4 cup slivered almonds, toasted
Toast Almond Directions
1-ounce Pecorino, finely grated (1/4 cup)
Freshly ground black pepper
Whisk together the lemon juice, olive oil, and salt in a large bowl. Add the Kale, toss to coat and let stand 10 minutes.
While the Kale stands, cut the dates into thin slivers and the apple into thin matchsticks. Add the dates, apples, almonds, and cheese to the kale.
Season with salt and pepper and toss well