Quinoa with Peppers and Onions

This easy recipe let’s you cook some quinoa as the perfect complex carbohydrate side dish.

Ingredients
1 Tsp coconut oil
1 green pepper chopped
1 red pepper chopped
1 onion chopped
* or you can use the frozen mix available in stores
2 garlic cloves minced
1 tsp cumin
1/4 Tsp of black pepper
1 cup Quinoa
2 Tb fresh cilantro or 1 Tb of cilantro paste
1 cup water
1 cup vegetable broth

Method

Heat oil on skillet and add onion and pepper mix with garlic, cumin and black pepper. Cook until onions are translucent.
Add in quinoa, water and vegetable broth. Stir well and let simmer uncovered for 15 minutes. Stir occasionally.
Add in cilantro and continue to simmer until water has been absorbed and quinoa is cooked throughly.

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Quinoa Casserole

Quinoa is a great complex carb to have but the taste is very plain. I stumbled upon a website called 86 lemons that has this great recipe for a quinoa casserole.

Check it out, it was pretty delicious!

I followed the recipe as is, with the only exception of using chickpeas instead of beans. I was also very excited of using fresh organic white corn (which I roasted in the oven first) and fresh parsley from my herb garden. This was a great side for any protein. Enjoy!

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Cooking Green Chard

Here are some ideas for getting your greens intake. At home I have to cook collard greens, kale, chard or any other leafy vegetable in an appetizing way so everyone enjoys them. If you have a picky eater, this can be helpful.

Here is cooked green chard on a skillet with coconut oil and some prosciutto.

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This time I cooked green chard on a skillet with sliced mushrooms and apple chicken sausages with coconut oil.

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Feel free to experiment when cooking these leafy greens and get them in your diet. They’re so good for you!

Roasted Artichokes

I received these beautiful artichokes as part of my organic share this week and I was a bit taken back. I am sure the face I made when these were handed to me must have been pretty amusing. I always see them at the market, know what they are, know that I like them (at least in dip form) but somehow always just pass right by without hesitation. Artichokes were not a food I grew up eating or ever seen it being cooked by my family. So I had no idea what to do with these! Well… Thank God for Internet!!!!

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My recipe of choice was found on here on this wonderful blog. Thanks to Pinch My Salt I knew exactly what to do and they turned out AMAZING!! Good thing she also explains how to eat it because I didn’t know where to start.

Follow her instructions and I’m sure it will come out just as delicious as mine.

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Salad Dressing

In search of the perfect (or better) salad dressing that does not consist of sugar, high calories or processed ingredients, I have found my best option. You can never go wrong with making your own. Recently, I found this glass container at a Home Goods store and was immediately excited about all the different recipes I could try. This container came with recipes printed on it and they were great options. I did some research and decided to try my own. Here I’ll leave you with two I found online.

Garlic Vinaigrette

1/2 cup raw apple cider vinegar
1-2 tablespoons Dijon mustard
3 garlic cloves, minced
generous pinch of sea salt and black pepper
2 tablespoons fresh herbs or 2 teaspoons dried (basil, oregano, chives, and thyme are all nice)
scant 1 1/2 cups extra virgin olive oil

Combine all ingredients except olive oil in a jar. Stir well with a fork.
Add olive oil, cover tightly, and shake well until combined. You can also use a blender and drizzle the oil in slowly while it is running.

Balsamic Vinaigrette

1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
1/2 teaspoon dried marjoram (or oregano)
1/2 teaspoon dried basil
3/4 cup extra virgin olive oil

Combine all ingredients except olive oil in a jar. Stir well with a fork.
Add olive oil, cover tightly, and shake well until combined. You can also use a blender and drizzle the oil in slowly while it is running.

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Shrimp with Roasted Tomatoes and Feta

Here’s a quick and easy recipe perfect for summer days. It can be an appetizer or paired with zucchini noodles, spaghetti squash or sweet potatoes for a complete meal.

Ingredients

3-5 large tomatoes
1.5 lbs shrimp peeled and deveined.
3 tbsp olive oil
3 tbsp minced garlic
2 tsp lemon juice
1/2 cup fresh parsley I used dried parsley flakes to taste
1 cup feta cheese
Pepper to taste

Method

Preheat oven to 425. Place chopped tomatoes in baking dish. Add olive oil, garlic and pepper, toss. Bake for 20 mins on top rack.

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Take out and toss in shrimp, lemon juice, parsley and feta cheese.

I bought cooked shrimp so the dish was ready to serve. If you get uncooked shrimp, place back in oven for another 15-20 mins or until shrimp are fully cooked.

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Lemon Garlic Shrimp with Spaghetti Squash

Here’s a quick but tasty recipe for shrimp scampi. Enjoy!!

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Ingredients
1 pound of shrimp, peeled and deveined
butter- I used ghee or you can use grass fed butter
olive oil
4 cloves of garlic, minced or grated
red pepper flake
salt and pepper
1/2 cup of chopped fresh parsley
zest of half a lemon (1/4 cup)
juice of 2 lemons
lemon slices, from half a lemon

To view Method go here.

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Serve over spaghetti squash.

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BBQ Baby Back Ribs

This Memorial Day I celebrated by relaxing at home and grilling ribs for the first time.

Ingredients
Salt
Pepper
Garlic
Cayenne
Chili powder
Bragg organic sprinkle
BBQ sauce or honey
Baby back ribs

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Method

Remove silver skin if the butcher hasn’t, rinse and pat dry. Place on a baking sheet. Apply the rub liberally all over. If you have extra, do front and back. Place ribs on wire rack on baking sheet. Place on a grill rib rack at 250 degrees for about 3 hours. On last 30 mins apply bbq sauce or honey on top and finish cooking.

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Banana Protein Muffins

After playing around in the kitchen for a clean banana muffin recipe, I finally did it! Thanks to friends that came to my rescue. 😉

Ingredients

3/4 cup Ripe banana (about 1 large banana)
3/4 cup Egg whites
1/2 cup Plain low fat greek yogurt
2 1/2 cups Almond Meal
2 scoops Vanilla protein powder
1/4 cup Baking stevia OR I used 1/4 tsp of stevia extract
1 tsp Baking powder
1 tsp Baking soda
1/2 tsp Cinnamon

Method

-Preheat oven to 350 degrees. Spray muffin tin with non-stick cooking spray, or line with silicone or foil liners, (spray liners if using).

-Place all of the ingredients in a bowl and mix.

-Divide mixture evenly between muffin tins.

-Bake for 15-18 minutes, or until toothpick comes out clean.

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Blackened Chicken

Here’s another way to cook your chicken. A simple but yet very tasty recipe I found at Paleo Table.

Ingredients

2 Tbsp- smoked paprika
2 tsp- chili powder
1 tsp- ground cayenne pepper
1 tsp- ground coriander
1/2 tsp- sea salt
1 tsp- oregano
1 tsp- garlic powder
1 Tbsp- bacon fat, olive oil, or coconut oil (I used coconut oil)
4 – boneless, skinless chicken breasts (I used 6 chicken cutlets)

Method

– Preheat oven to 400º F.
– Mix spices together.
– Dredge chicken in spices.
– Melt fat of choice in a large skillet over medium-high heat.
– Saute chicken for 3 minutes on each side.
– Transfer to a shallow pan and finish cooking in oven for 5 to 10 minutes or until cooked through.

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