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Tropics Bowl

I’ll be honest I had a hard time coming up with a name for this dish. The ingredients reminded me of the Bahamas and the Southwest. I think the mango is what put it towards the tropics. It is perfect for a light and refreshing meal, and so nutrient packed.

  • 1 c quinoa, uncooked (I used the trick-colored quinoa, but any will do)
  • 1 c vegetable broth
  • 1 c water
  • 1 can black beans, drained, rinsed
  • 1 c corn kernels, frozen, thawed
  • 1 c tomatoes, seeded, diced
  • 1 orange bell pepper, diced
  • 1 ripe mango, skinned, pitted, diced
  • 1 avocado, diced
  • 1 tsp garlic, minced
  • 1 lime, zested, juiced
  • 8 oz. baby spinach

Cook the quinoa according to package directions. I used 1 cup of vegetable broth and 1 cup of water for my liquid.

When the quinoa is done cooking, add the black beans, corn, tomatoes, bell pepper, mango, avocado, garlic and lime. Stir all the ingredients together and cover with a lid for about 5 minutes. This resting time is good to let the ingredients meld together and the raw veggies soften a little.

While the quinoa mixture is setting, layer the spinach into a bowl. Spoon the quinoa mixture on top of the bed of spinach.

This recipe makes 4-6 servings. It depends on the appetite.

Serve. Eat. Enjoy.

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Glazed Tofu and Asparagus Salad

I had some of the Glazed Tofu and Asparagus with Brown Rice & Millet Ramen leftover from dinner. Actually, it was the Glazed Tofu and Asparagus that was leftover. It was just enough to make a salad out of it for lunch the next day. It just goes to show just a few changes can make leftovers something new and refreshing.

Spread chopped zucchini and pepper rings onto a baking sheet. Drizzle some of the Chinese Brown Sauce onto the vegetables. Stir the vegetables until they are completely coated. Place sheet pan in oven and turn oven to 350 degrees.

Roast vegetables until tender.  Check the vegetables when the oven comes to temperature. Stir the vegetables and roast longer if needed. Remove from oven and set aside.

Layer salad starting with the greens. Finish the salad with a sprinkling of the sesame seeds and a drizzle of the Chinese Brown Sauce.

Serve. Eat. Enjoy.

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Note: This salad recipe is 1 serving, but easily multiplied.

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Greek Falafel Salad Bowl

This bowl is a mashup of a greek salad and falafels. I had made a batch of Easy Falafels GF/Vegan. I did not want to serve them the same way, so I did a mashup – Greek salad meets falafels – YUM! It took just minutes to assemble because the Easy Falafels GF/Vegan were already made.

It makes meal planning and assembling easy when you batch cook. Double up on the Easy Falafels and you can make a variety of different meals.

Assemble salad, beginning with the greens as the base. Continue to layer with the ingredients. Drizzle the Creamy Citrus Cilantro Sauce/Dressing.

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Serve. Eat. Enjoy.

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Warm Asian Quinoa Salad

This Warm Asian Quinoa Salad was so simple to put together because I had everything already made. I had done some batch cooking sometime ago and had quinoa in the freezer. Also, I had an Asian vegetable mix in the freezer and my Chinese Brown Sauce in the refrigerator. That is basically how I came up with the salad. It pays in time saved to batch cook.

Cook vegetables according to package directions. Warm quinoa, and Chinese Brown Sauce.

Combine all of the ingredients in a large bowl. Stir until the ingredients are well incorporated.

Note: This salad is also good served cold or at room temperature.

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Serve. Eat. Enjoy.

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JB’s Two Bean Pasta Salad

I made this pasta salad for JB (one of my clients) who has limited food choices. It is protein packed with pinto and kidney beans. Also, I used chickpea pasta. It is lightly dressed with lemon, tahini and some fresh herbs.

This pasta salad would be great to bring to a gathering. For a pop more color add some multicolored tomatoes or some corn. You will be taking home an empty bowl.

  • 8 oz. shell pasta (I used Banza)
  • 1/2 c celery, sliced thin
  • 1/2 c peas, frozen
  • 1 cup spinach, chopped
  • 1 1/2 c pinto beans
  • 1 1/2 c kidney beans
  • 1 tbsp, chives, minced
  • 1 tsp thyme, fresh

Blanch the celery in boiling water for about 2 minutes. The celery’s green color will brighten. ┬áThat is when you take it out and shock it in ice water. Remove the celery from the ice bath. Set aside.

Cook the shells according to the package directions. I always cook the Banza pasta at its lowest suggested cooking time. This keeps it from falling apart so easily.

Combine pasta, veggies, beans and herbs in a large bowl.

Dressing:

  • 1 lemon zest and juice
  • 1 tsp tahini
  • 1/4 c water
  • 1/2 tsp mustard, ground
  • salt and pepper to taste

Whisk together dressing ingredients into a large measuring cup. Drizzle over pasta mixture and stir to coat pasta.

Serve. Eat. Enjoy.

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Note: This recipe makes a large bowl. It would be great for food prep for your lunch during the week.

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Spinach Quinoa Herb & Chickpea Salad with Green Goddess Dressing

I love to take base ingredients and put them together and make something new. By adding some fresh greens and the Green Goddess Dressing I turned the Quinoa Herb Salad into something incredibly tasty and different from its original form.

This recipe is for one salad. All you have to do is increase the ingredients to increase the servings.

In a medium/large bowl layer Quinoa Herb & Chickpea Salad, baby spinach and tomatoes. Dress the salad with the Green Goddess Dressing.

Serve. Eat. Enjoy.

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Quinoa & Chickpea Herb Salad

This is a simple quinoa dish that takes regular quinoa and up the ante. It is flavor packed with dried and fresh herbs. You can use this as a base to tasty lunch bowl or add some mixed greens and have a protein packed salad. It is all good any way you like it.

Cook quinoa with Jb’s All-Purpose Blend or All-Purpose Seasoning according to the package instructions.

Combine all the ingredients together and stir until well combined.

Note: I like the multi-colored quinoa for this dish because of the variety of flavors, but you can use whatever type of quinoa you have on hand.

Serve. Eat. Enjoy.

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Millet Chickpea Salad

I had some cooked millet that I wanted to use in another way. Instead as a base for a grain bowl I made a salad. This salad is good as is, or you can bulk it up with some salad greens. Also, it is good cold or warm. Either way you choose to eat it – Delicious.

Combine all the ingredients into a large bowl and thoroughly stir them until they are well incorporated.

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Serve. Eat. Enjoy.

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JB’s Chickpea Salad Spread

I made this version of my Chick(en)pea Salad Nests for my client JB. It is a simple recipe, yet so delicious. I made some modifications to the original recipe to suit the needs of the client.

  • 1 1/2 c chickpeas, cooked or canned (drained, rinsed)
  • 1/4 tsp onion powder
  • 1/4 tsp dry mustard
  • 1 tsp JB All-Purpose Blend
  • 2 – 3 tbsp dried cranberries
  • Macadamia Sour Cream, as needed for desired creaminess
  • Himalayan salt, to taste

Combine: chickpeas, onion powder, JB’s All-Purpose Blend and dried cranberries to a food processor. Pulse ingredients to desired consistency. transfer to a sealable container and add the Macadamia Sour Cream to desired creaminess. Chill in refrigerator for at least 30 minutes.

Serve. Eat. Enjoy.

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Fruit Nut & Seed Salad

What is nice about this salad is that you can change it up with anything you have handy. Just mix a couple of fresh fruits, a dried fruit, your favorite nut and seeds. You could never eat the same salad again. This is what I had in my kitchen.

I brought this salad to a church function and came home with an empty bowl.

Add all the ingredients to a large bowl and and toss together with the Strawberry-Vanilla Vinaigrette.

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Serve. Eat. Enjoy.