Fresh Blueberry, Pistachio and Edamame Salad

It was what’s for lunch… very tasty. I just used blue cheese instead of goat cheese.

Fresh Blueberry, Pistachio,

via Fresh Blueberry, Pistachio,

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Quick Lunch Series: Curried Quinoa, Roasted Cauliflower and Brussels Sprouts Bowl

This recipe is loosely base on this one.

Ingredients:

1/2 head cauliflower
1/4 chopped onion
1 bag Brussels sprouts
1/2 cup quinoa
salt and fresh ground pepper
olive oil
1/2 cup coconut milk (I used lite)
coconut oil
red pepper flakes
curry powder
cardamon powder
Turmeric
Ginger
lemon juice
kale or other greens (optional)

Preheat oven to 375 degrees F.

Trim and rinse cauliflower florets. Toss in oil, salt and pepper and red pepper flakes in an oven safe bowl.

Trim and slice Brussels sprouts. Toss in oil, salt and pepper. Transfer to an oven safe bowl

Bake for 30-40 minutes until lightly browned.

Meanwhile, heat 1 tsp coconut oil, add onion and cook until translucent about 5 minutes. Add turmeric, curry powder, ginger and cardamon powder and fry for an additional 30 seconds. Add coconut milk, 1/2 cup water and 1/2 cup quinoa. Bring to a boil. Reduce heat and let simmer for 15-20 minutes until cooked. Season with salt.

Fluff the quinoa, top with roasted cauliflower, and  Brussels sprouts. Top with green onions, drizzle lemon juice and toss in some greens such as green onions and chopped kale!

Perfect for a guilt free, week day, office meal!

Roasted Beet and Kale Salad

I have been wanting to try this for a while. I first had this salad at a restaurant and immediately wanted to try it. Although it took a while, here’s how I made mine.

Ingredients:

3-4 medium beets, roasted
3-4 curly Kale leaves, chopped
1-2 tbsp pecans or use walnuts if out of pecans
1-2 tbsp crumbled feta
1-2 tsp pepitas (optional)
1-2 tsp hemp (optional)
salt and fresh ground pepper

Dressing

2 tbsp maple syrup
2 tbsp fresh squeezed lemon juice
2 tbsp balsamic vinegar

Preheat oven to 375 degrees. Rinse and wrap beets in aluminium foil and bake for 30-45 minutes. Remove and let cool.

Meanwhile, trim the rinse kale and chop. Peel and cut the roasted beets into wedges. Toss the kale and beets in a large serving bowl. Top with crumbled feta. Season with salt and fresh ground pepper. Add toasted nuts (pecans or walnuts).

Mix the dressing ingredients and drizzle over just before serving.

Makes 1-2 servings.

Enjoy!

Quick Lunch Series: One Pot Mexican Quinoa

Often my go to lunch!

Vary it with some fajita vegetables… some cucumber, tomato and cilantro salad with lemon juice.

Fly 'n Cook

This can be made for lunch or dinner. And it’s perfect for that office day meal!

MexiPot

Ingredients:

1 cup frozen Latino blend vegetables–corn, black beans, onions and peppers
1/4 cup Quinoa
6-8 sliced heirloom tomatoes
1 jalapeno minced
1-2 garlic cloves minced
1/2 avocado
1 tsp olive oil
1 tsp cumin
1 tsp paprika
some chopped fresh cilantro

Add oil to a pan, add garlic and jalapeno and fry for 1 minute. Rinse and add Latino blend vegetables and fry lightly for 2-3 minutes. Rinse and add quinoa and mix well. Season with salt, cumin and paprika. Add 1/2 cup water and bring to a boil. Reduce flame and cook on medium low till cooked, adding water as needed.

Garnish with some cilantro, and serve warm topped with salsa, avocado, jalapeno and sour cream.

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Fun with Amaranth

Fly 'n Cook

Amaranth leaves are found  in abundance in the Tropics and growing up, I loved dal, tamarind stews, and yogurt stews made with them. It was only a few years ago, I started to use Amaranth grain or flour.

al2

Amaranth is not really a grain, but a seed. It is highly nutritious, packed with protein, vitamins and minerals.

IMG_2264

Here are some delicious recipes with this seed, flour or leaves that I posted previously:

Amaranth Grain Uttappam

w2Amaranth Leaves cooked two ways

al3Amaranth Dosa

IMG_4033Amaranth Orange Cardamon Loaf

Amaranth Pumpkin Loaf

Amaranth Upma

The last few years I have been trying to grow Amaranth and Red Sorrel leaves in my patio garden, and it is challenging as well as highly rewarding!

Links:

Green
Patio Garden: Slow & Steady
Amaranth Plant
Amaranth Grain Nutrition
Health Benefits of Amaranth

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Cherries are in the air

Yes!

Fly 'n Cook

Cherries are most economic in April/May, and I hoard up on them. More than I can eat anyway.

Sometimes too many!

While they are refreshing and fun for that late afternoon snack, there are many cherry recipes I love to try when this happens…

Salads

CherrySalad

Cherry and Avacado Salad

Baking

Mini Cherry Crumbles

Cherry and Cardamon Cake

cherrycake

Cherry Cake

IMG_4029Healthy Whole Wheat Cherry and Chocolate Muffins

Granola

Homemade Granola

Ice Cream

Cherry,  Dark Chocolate and Coffee Popsicle

cherry4

Cherry Swirl, Dark Chocolate and Cherry Bits

pop1Refreshing Drinks

MangoBBWaterRefreshing and Homemade Cherry Lemonade

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Quick Lunch or Dinner: Tomato Quinoa

Fly 'n Cook

Tomato is one of my favorite vegetables. I always stock up on all the different varieties of tomatoes I can find in the grocery store. Summertime is especially fun, when the grocery aisle overflow with fresh local produce. This recipe is filled with luscious tomatoes and was so yummy, I wished I had made more. But no worries, I am sure I will make some again very soon 🙂

TQ3Ingredients:

1/2 cup quinoa
8-10 mini multi-colored heirloom tomatoes sliced
1 shallot chopped fine (use green onions if on 21 day Tummy Diet)
1 jalapeno (optional)
1 tbsp olive oil
1/2 tsp cayenne pepper
pinch of turmeric
salt to taste
cilantro to garnish
lemon juice (optional)

Bring 1 cup water to boil and add quinoa. Reduce flame and let simmer until the quinoa is cooked, adding water if necessary. Set aside.

TQ1Meanwhile heat the oil in a pan. Add turmeric, chopped…

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