This easy recipe let’s you cook some quinoa as the perfect complex carbohydrate side dish.
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
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.
Dressing up bland foods is important in my house hold. Not everyone can eat the same type of food without getting bored, and that is the case here. What to do? Think of different ingredients to make the same recipe with. For example, the other day in a rush I bought some already made quinoa. If you’ve had it before you know quinoa is bland and has no taste. Instead of eating it plain I thought to throw in some veggies I had in my fridge and make it more appetizing. It worked! You can do this with brown rice as well and it’s another way of getting your veggies in. All I did was sautéed some Lacinto Kale and orange or yellow peppers in 1 teaspoon of olive oil and add it to the pre-made quinoa.
Another example is making a simple protein dish and making plenty of it to use for the week as different meals. I bought this bbq seasoning mix and used it to make chicken breasts. I cooked 9 chicken breasts in the crock pot for 4 hours on high using only this seasoning. When chicken was done, I took it out and shredded it. Placed it in a glass container, ready to be consumed throughout the week.
Take a look at a couple of meals I made with same shredded chicken.
I found this great recipe for a fajitas that consisted of sweet potatoes and chicken. However, using the ingredients I already had this new dish of sweet potato and turkey came about…
2 medium sweet potatoes- well scrubbed
4 tbs olive oil
1 medium onion
1 lb of turkey breast (or chicken) cut in 1/2 inch thick pieces
1 tsp ground cumin
1 tsp oregano
4 garlic cloves, chopped
1/2 cup chicken or vegetable broth
– Pierce sweet potatoes with a fork and microwave on high until almost tender when pierced with a knife. Probably about 3-4 minutes. Cool and cut lengthwise into 1/2 inch pieces.
– On a skillet, heat 2 tbs of oil and add peppers, onions and sweet potatoes until golden brown. Transfer mix to a bowl.
– Heat remaining oil and cook turkey and add all spices. Sauté until is browned. Return vegetables to skillet and add garlic and broth. Simmer until liquid is almost evaporated.
Serve as a dish on its own or use as filling for fajitas. Either way it was delicious and a complete meal. Enjoy!!!
Here’s a quick and easy appetizer or snack recipe that turned out delicious.
Here were my ingredients:
Just start by cleaning out each mushroom so that there’s room for the stuffing.
In a bowl, I combined the crab meat with a little of Lemonaise, pepper, oregano, thyme and a few chopped roasted peppers.
Place mixture in each mushroom.
Bake on 350 for 25 minutes or until golden at the top.
I came across this recipe on Facebook and I just had to try it out. I do miss eating something crunchy once in a while. When having people over I can think of 10 dip recipes I would like to make and then think to myself “and what do I eat it with?” Crackers and chips are not a part of my regimen so I was very excited when Jenna posted this online. Her blog is The Paleo Project.
1 cup of almond meal
1 red bell pepper
2 tbsp ground flax
1/2 tbsp nutritional yeast
1/4 tsp garlic powder
1/4 tsp baking soda
1/2 tsp salt
1/2 tsp thyme
1/2 tsp + 1/4 cup of olive oil
1/4 cup of water
Preheat the oven to 375 F.
Line a baking sheet with aluminum foil.
Cut red bell pepper into slices and drizzle with 1/4 cup of olive oil, place on sheet and bake for 20 minutes.
In a large bowl, mix dry ingredients, add 1/4 cup of water and 1/2 tsp of olive oil. Combine into dough.
Remove peppers from oven and place right into a blender. liquify peppers for about 1 minute.
Add roasted pepper sauce into bowl of dough. Stir to combine.
Lower oven to 350 F.
Line baking sheet with parchment paper.
Place dough on paper and place another sheet of parchment paper over the dough.
Roll out the dough until it is even and forms a thin layer on baking sheet.
Score dough into squares.
Bake for 18-20 minutes until golden brown.
I was so happy I could now enjoy a tasty dip!
I love peppers! They are such a versatile vegetable, you can have the raw or cooked in many different ways. This time I made them into a complete meal. I found this recipe in the Paleo Everyday book, which I always have handy. Even though I did not have all the ingredients the recipe called for I was still able to make it with what I had and it came out great!
5-6 bell peppers
1 can diced tomatoes
1-2 lbs of grass-fed ground beef – I used ground lean pork instead.
1 diced yellow onion
5-6 diced carrots – not included in my dish
6-8 diced celery stalks – not included in my dish
Dried oregano, big bunch of chopped fresh basil or dried basil, garlic powder, sea salt, and black pepper to taste
One or two big squirts of hot sauce if you want them spicy.
Fill a big pot with water and bring to a boil. Remove just the tops of the bell peppers, and rinse well to remove all the seeds. Place the bell peppers gently in the boiling water and submerge them for 5-6 minutes or until the bell peppers are just a little soft but not falling apart.
In a skillet pour olive oil and over medium heat toss in the onion, celery, and carrots. Drop in the ground beef and add the dried seasonings to the meat before its entirely cooked. Mix well and let the meat and veggies cook over medium low heat stirring occasionally. Then add the can of tomatoes to the meat mixture and bring to a simmer.
Pull the bell peppers out of the water with tongs and arrange in a large baking dish. Fill each bell pepper with the meat mixture. Don’t be shy and put a lot of stuffing. Bake in your pre-heated oven for 20 minutes at 350 degrees.
Ready to eat!!
Another veggie recipe! This is a great side or it can be served alone as an appetizer or alone buffet table. I really enjoyed this one and I know I will be making it often.
1 red bell pepper, quartered
1 yellow pepper, quartered
1 small red onion, quartered
1 medium zucchini, sliced lengthwise
1 medium yellow squash, sliced lengthwise
2 tbsp extra virgin olive oil
1 tbsp dried oregano
1 tbsp dried minced garlic
1 tbsp minced fresh basil
Preheat oven to broil.
Combine vegetables in bowl. Toss