Monday, April 16, 2018

80--- Cilantro Lime Quinoa



Spring is here and now onto Cinco de Mayo preparations! And that's fine by me. Mexican food is easy to make healthy.  You can load up on the veggies, and flavor with loads of spices instead of saturated fats (sour cream, cheese, etc).

Quinoa is such a great grain. High in fiber and protein it will keep you fuller longer.  This recipe is full of flavor.  I encourage you to substitute it for rice in your next Mexican meal.

Cilantro Lime Quinoa
Serves 8

1 1/2 cup quinoa, rinsed in a fine mesh strainer
3 cups low sodium vegetable or chicken broth
1 large bunch of cilantro (majority of stems included)
1/4 red onion, coarsely chopped
3 limes, juice and zest
1 tsp avocado oil (substitute olive oil if needed)
1/2 tsp sea salt

In a medium saucepan combine quinoa and broth.  Bring to a boil, then reduce heat to medium low, cover, and cook for 15-20 minutes, or until all broth is absorbed.  Remove from heat.

While quinoa is cooking, combine cilantro, onion, lime juice and zest, olive oil, and salt in a large food processor.  Mix until a puree is formed.

Transfer cooked quinoa to a serving bowl and stir in cilantro mixture.  Serve immediately!

Nutrition info per 1/2 cup: 124 calories, 3 g fat, 4 g protein, 21 g carbohydrates, 2 g fiber

Monday, April 2, 2018

80--- Avocado Green Goddess Spring Salad



Most of the country is in full blown spring mode.

Here in Montana things are a bit delayed.

But I'm trying to swing the vibes in our favor.

This salad helped.

Avocado Green Goddess Spring Salad
Serves 6

2 cups baby arugula
4 cups green peas (frozen work great)
2 cups chopped fresh asparagus (look for thinner stalks)
5 whole green onions, chopped

DRESSING
1/2 avocado
3/4 cup fresh basil leaves
1 small bunch flat leaf parsley
2 Tbsp buttermilk
1 tsp Worcestershire sauce
1 tsp minced garlic
1/4 cup fresh chives
1 Tbsp fresh mint leaves
Zest from one lemon
Juice from two lemons
1/2 tsp salt
Dash ground black pepper

Combine all dressing ingredients in a food processor and puree until smooth.

If using frozen peas, defrost in a strainer under cold water.  Transfer to a bowl and toss with remaining ingredients.  Add dressing and use a spatula to gently combine.  Cover and refrigerate for one hour, or until ready to serve.

Nutrition info per 1 serving: 127 calories, 2.5 g fat, 20 g carbohydrates, 8 g protein, 7 g fiber