Lemon Ginger Saute

10 large mushrooms - sliced

5 leaves kale - chopped

1/2 red onion - diced

2 large cloves garlic - minced

LOTS of ginger :) 3 tbsp - minced

1 tbsp black pepper

1 tsp crushed red peppers

1tbsp sesame seeds

2 tbsp Bragg's liquid aminos

All of the above gently sautéed in 2 tbsp coconut oil and the juice of 3-4 lemons and/or limes.

Serve on a bed of plain cooked quinoa.

ENJOY!! :)

Stuffed Acorn Squash with Baked Quinoa

Another one for the books... :) First time having acorn squash and decided to try a different technique for cooking the quinoa. All worked out delicious!

Cut acorn squash in half lengthwise, scrape out seeds and strings.
Place face down in a glass baking dish with 2 cups of water (or 1 cup water and 1 cup broth) and a tbsp of oil.
Bake at 400* for about 15 minutes.

During first baking phase, sauté the following in grape seed oil on the cook top:
1 chopped sweet potato
1 cup chopped walnuts
1/2 chopped zucchini
1/2 chopped onion
3 minced garlic cloves
1 tsp ginger paste
2 squirts bragg's aminos
Penzey's italian seasoning
Black pepper

After the acorn squash has baked for 15 minutes or so, pull out of the oven and turn face up. Drizzle a little oil over the top of the squash.
Add 1 cup uncooked quinoa to the water all around the acorn squash.
Put back in the oven for about 20 minutes, or until squash is tender and quinoa is absorbed in the water.

(*Quinoa may need to be mixed intermittently.)

When the sweet potato mixture on the stove top is tender and done, turn the heat off and add 1/2 cup of low fat feta cheese (optional).

When the acorn squash is tender and done, take out and add the sweet potato mixture.

Serve and enjoy!! :)

Tropical Quinoa Salad

This is a delightful little spring salad~

1 batch of quinoa (1 cup dry, prepared)

1/2 can beet strips or cubes

1 can kidney beans (optional)

1/2 jicama cubed

1 mango chopped (juice and all)

1 tbsp. lemon juice

1 tbsp. cracked rosemary

1 tbsp. minced ginger or ginger paste

2 tbsp. olive oil

2 tbsp. vinegar of choice (I used honey infused)

Mix above ingredients together and add any extra seasonings or olive oil & vinegar to suit your taste. My measurements are mostly eye-balled and taste tested, so it's best to go with your desired flavor.

Serve on a bed of spinach and top with avocado & cayenne pepper. 

ENJOY!! 

Caprese Quinoa Salad

On Friday, I put out a request for what you all might like to see a recipe for. It seems my most requested food was quinoa. Although not totally original, this sounded really good and it came out delish! There will be more quinoa dishes to come, so stay tuned! Any questions, just ask!

1 batch of quinoa (1 cup dry, prepared) 
1 can garbanzo beans
1 chopped tomatoes
1 chopped cucumber
2 medium diced cloves garlic
5-10 diced basil leaves (per your preference)
1 tsp each of lemongrass & ginger paste
Juice of 1-2 lemons
2 diced baby carrots
1 cup of broccoli sprouts (optional)
1 cup of low fat mozzarella cheese cubed
1 cup feta cheese (optional)
Salt & pepper to taste
Olive oil & balsamic vinegar, to taste