Here, I made my Quinoa Tabbouleh recipe, posted on May 13, 2014. The only change I made to that recipe was the addition of 8 oz. of drained and rinsed sliced black olives, and only one bunch of finely diced green onions.
I served it with baby spinach, sliced avocado (what else is new?), and a handful of fresh organic blueberries.
I still have tons of fresh organic blueberries to use, so I made a batch of overnight, quick-cook, organic steel-cut oats. Simply mix 1 1/2 cups oats with 2 tsp. chia seeds, and 2 cups of organic almond milk. Pour into a sealed container, and refrigerate overnight.
I heated a little of it (about a cup) in the microwave this morning, and added a bunch of the blueberries. It was really delicious, and there is enough leftover for several more breakfasts (or snacks). You can add whatever you fancy each morning to this overnight oat mixture. It’s healthy, nutritious, and quite delicious.
I seasoned the salmon with granulated garlic and sea salt after brushing it with a light coating of olive oil. I cut it into four filets and baked in a 450 F oven for 15 minutes, then removed and covered with tin foil to let it steam for a few minutes. I spiralized a green zucchini (zoodles), added some sliced yellow bell pepper, cucumber and avocado, and served the salmon on top with some lime. Cheat meals have to be tasty, or they’re just not worthy of their name.
I bought a new mandolin slicer a few weeks ago, and it’s been a fantastic tool for my kitchen. But the spiral slicer that I picked up from Bed Bath & Beyond? THAT is the best thing EVER for creating julienne squash, carrots, zucchini, cucumbers and other vegetables. I used it to make the spiral-sliced zucchini (“zoodles”) in this salad, and I sliced the other veggies using the mandolin. It took only minutes to make, and it looks very presentable.
In this salad, I spiraled two zucchinis. I used the mandolin to finely slice half an English cucumber, half a yellow bell pepper, half sweet onion, and then I simply diced a few Roma tomatoes and half an avocado. Last, I added a handful of baby kale.
For the dressing, I mixed equal parts fresh lime juice, extra-virgin olive oil, and salt & pepper. I drizzled a little over the veggies, and then mixed them gently together. And that was it! Easy.
I’ve been experimenting with variations of protein bar recipes since they’re a great snack after a workout, but most of them use protein or whey powder. I wanted to make one that was moist and chewy. I finally came up with a healthy balance of ingredients that provide protein, carbs and healthy fat. I sweetened them with pure maple syrup, though you could use any sweetener of your choice.
2 c rolled oats
6 oz almond butter
1 c coconut flakes, unsweetened
12 pitted dates
1/3 c coconut oil
2 tbsp chia seeds
1 tsp pure vanilla extract
1/3 c pure maple syrup
1/4 tsp cinnamon
1/4 tsp Himalayan pink salt
Mix all ingredients together by hand or in a food processor. I did my mixing by hand because I didn’t want the texture to be too smooth. When well mixed, press into a parchment-lined 8×8 glass dish. Make sure the thickness is even throughout. Cover with plastic wrap and refrigerate overnight. Slice into bars and wrap individually. Refrigerate.
I’ve discovered the most wonderful roadside fruit and vegetable stand. They’re a one-stop-shop farmers’ market; the local farmers deliver their produce to their stand every day, so there’s a huge variety of vegetables and fruits (as well as dates and nuts) to choose from. Their prices are very low because their overhead is low—directly from the local farmers to the roadside stand keep the prices low, and the freshness high. When I first discovered them, I’d often stop by later in the day and they’d be sold out of most of their produce (clearly, I’m not the only one who’s discovered their low prices and high quality produce!). Now, I go there at least once or twice a week, and I always go early so I get what I want.
Any guesses as to how much I paid for all these fruits and veggies? Here is a list of what I got today:
1 large bunch of broccoli
Half flat of strawberries
10 pickling cucumbers (my absolute favorite)
5 Italian round zucchinis
3 large onions (with green stems attached)
1 pound cherry tomatoes
1 pound string beans
5 _large_ Haas avocados
1 large bunch kale
2 large bunches of radishes
8 oz. dates
My son had made this filtered water infused with fresh strawberries, oranges, and lemons. He blended the fruits in the Vitamix, and then added them to a large pitcher of filtered water. This was about three days ago, and it tastes great. I decided to use it in my smoothie today (instead of almond milk).
I used about two cups of fresh frozen strawberries, half of the large papaya (in picture), one apple, one banana, one orange, about one cup fresh chopped pineapple. I added about two cups of the fruit-infused water, then blended all in the Vitamix.