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.
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.
This time I cooked green chard on a skillet with sliced mushrooms and apple chicken sausages with coconut oil.
Feel free to experiment when cooking these leafy greens and get them in your diet. They’re so good for you!
Plantain has got to be one of my favorite foods. Unfortunately, it’s most commonly seen fried in dishes. I don’t cook it often but since I love it so much I like to have it from time to time. When ripe it is a great complex carb to compliment my eating plan.
Here’s a version of making it in baked slices or Maduros style.
Coconut oil -2 tablespoons per plantain
Slice plantain about one inch thick and slightly diagonal.
Melt coconut oil in a bowl.
Dip each slice of plantain in the coconut oil and place it on baking sheet with parchment paper.
Baked at 325 for about 15-20 mins and flip once the bottom side is golden brown. Cook for another 15 mins.
Makes a great side to any dish!!!
Here’s a very simple Cole Slaw recipe that’s mayo free. Feel free to add more ingredients like raisins, chia seed or any other topping you would like. I kept it simple with what I had available at home and it still came out great. Clean and crisp salad for summer time!
1 head of cabbage, shredded thin
1 tart or sweet apple, peeled and julienned
1 carrot, julienned
Half a small red onion, sliced thin
3 tablespoons extra virgin olive
1 tablespoon apple cider vinegar, to taste
1-2 teaspoons organic raw agave nectar, to taste
1/2 teaspoon dill
A small pinch of cumin
Sea salt and fresh ground pepper, to taste
Toss the shredded cabbage, apple, carrot, onion into a large bowl and stir to mix. Drizzle with the olive oil- enough to coat, but not too much.
Sprinkle with vinegar, agave nectar, dill, cumin, sea salt and pepper, to taste. Toss to coat.
Test it and add any ingredient according to taste.
I get so excited when I find easy and simple recipes that don’t have a page long list of ingredients but are still tasty. To find recipe go here.
I received these two cute pumpkins in my share last week. I wanted to use them by making something new. Here’s the recipe that caught my eye.
This is the brand of rice I used.
Sautéing the veggies…
The best part is that your crockpot does most of the work. I did add in the parmesan cheese, but made sure to buy the real shredded kind.
Here’s how it looked when done!
A few weeks ago I saw this combination on a fellow blogger’s page and my eyes lit up! The two are my all time favorite side dishes. You can do so many different variations. And to top it off, I added bacon. Now this was a winner plate in my house!
As easy as boiling the peeled very ripe plantains and sweet potatoes until soft.
Cook chopped bacon separately.
Add all ingredients together, mashing sweet potatoes and plantain together.
Figs are one of the few fruits that I did not grow up eating. I remember as a kid not liking anything that was fig flavored. Even now as an adult, it’s not one of the fruits I buy. In fact I don’t have any recollection of ever eating one.
On Monday a box of figs was included in the share and my immediate thought was “and now what?!?” After a quick search on the web I decided to use my figs in this way… I made a delicious jam to go with any meat of your preference. In this case I made a simple turkey loaf with no sauce and topped it off with this delicious jam!
10 figs, cut length wise with stems removed
1/4 cup of water
1/4 cup of honey
3/4 cup of red wine
1 tbsp of balsamic vinegar
1 tsp of freshly chopped rosemary. I used dried rosemary.
Begin by combining all ingredients for jam in a sauce pan over high heat, let come to a boil, and then reduce to a simmer. Simmer for 35-40 minutes or until figs have softened and can easily be crushed with a fork. Purée in a food processor for a smoother texture, let jam refrigerate for at least 30 minutes.
I received these cute little things in my organic share. Yes, I know…. I always reference back to that but it’s because of this share that I get to try food that I otherwise would have never bought. It’s great and I love it!!!
These mushrooms came in this package…
At first I was a bit intimidated and scared about what it would taste like. So I decided to sautéed the mushrooms with a variety of other vegetables I already had in my fridge.
Nothing too complicated. Just sautéed them with grass-fed butter and balsamic vinegar. I used zucchini, eggplant, yellow squash and butternut squash. Delicious!
Reading a bit about Bunapi mushrooms, they are part of the white beech family. They are a great source of vitamins B1, B2, B3, magnesium, potassium, protein, iron and other minerals and beta-glucans.
Pictured below are the Japanese sweet potatoes that were included in my organic share some time ago…
I simply just cooked them and mashed them with a bit of grass-fed butter, pepper, oregano and about 1/4 cup of orange juice.
It’s a great side dish to any meal.