Sometimes I want to eat simple, healthy, delicious, and something that takes little to no effort to make. That dish is a quinoa veggie salad.
Cook your quinoa as you normally would and let it cool off. While it’s cooling, chop up some fresh peppers (a variation in color is always fun), scallions, celery, cucumbers, zucchini, and shred some carrots.
Have a little olive oil and fresh lemon to squeeze for the dressing and add a little spice with turmeric, Celtic salg and you’re done.. enjoy!
This is a little follow up to my video from yesterday with a full description of how it’s made! I love my cabbage and love it stuffed; sometimes I crave it with a little meat and sometimes I want to have it vegan style. Both ways are delicious and just as easy to make.
For the meat version I am using organic beef and steamed rice cooked till ready and adding all my greens and spices including parsley, dill, and cilantro. I also include finely shredded onions and add some Celtic salt, cayenne pepper, and turmeric. Wrap everything in the leaves and cook in a pot till tender and ready!
The vegan version includes all the greens and spices but uses broccoli, peppers, celery, and carrots. Instead of the rice I am using quinoa.
To prepare the leaves, simply break them apart, place in boiling water till tender and scoop them out with a fork
The sauce you see is regular tomato sauce, Celtic salt, cayenne pepper, turmeric, and a pinch of all spice.
One of my favorite side dishes and salads to make involves good ole’ quinoa and some veggies. Super simple, really quick, and tastes like something you’ve worked on all day. I’m sharing my quinoa veggie salad recipe here:
- Cook quinoa as per instructions. Add Celtic salt, turmeric, and cayenne pepper.
- Saute onions
- Chop up all fresh peppers except for green, red onions, green onions, and lots of dill.
- Cube avocado
- Mix everything into the quinoa as it is WITHOUT cooking any of the veggies (I leave the veggies raw in order to keep all the nutrients and vitamins alive)
It’s as simple as that! Enjoy your Monday night dinner 🙂
When cravings arise, my go-to snack is celery sticks with a spread of almond butter on them (posted on my facebook page for everyone to see!). I have a few reasons for choosing almond butter compared to the more popular choice of peanut butter and it mostly involves the preference in my taste but the health benefits are incredible!
Almond butter has a higher vitamin E content and it also has a higher magnesium content, which helps dramatically with the nervous and muscle system in our bodies. The iron content in almond butter is also significantly higher than in peanut butter which is amazing for healthier oxygen transport.
Try it out, let me know how you like it!
I recently posted a short little video illustrating what I do with the yuca root veggie so here is a little verbal explanation of how you can also prep a simple and delicious side meal for you and your family during any time of day.
You guys can refer back to my original post about the yuca but here are some added benefits I may not have mentioned. First a little about the yuca root; which isn’t to be confused with the potato as they are slightly different and the yuca is actually a substitute for the potato. It is an excellent source of B3 to lower cholesterol and it is filled with iron and calcium. Similar to the potato is that you need to cook the yuca before you eat it and it has a higher starch content than the potato. According to Share Remedies yuca also has the ability to break down or prevent the built up of calcification of kidney stones, gall bladder stones or calcification of joints. You can read about all the amazing benefits by clicking the link in the previous statement.
My simple recipe goes as such:
- Boil the yuca in water
- Peel the skin off
- Cut up into french fry pieces
- Fry them up on the skillet with a little bit of Celtic salt
- Serve with your choice of protein, salad, or eat alone!
(Photo courtesy of gogreen101.com)
Cooking is a passion but sometimes a good hearty and sweet salad is what I crave. Packed with everything I love and everything that’s good for you; this salad features 8 very simple ingredients!
- Bunch of Kale
- Cooked quinoa (any type works)
- Dried cherries
- Fresh squeezed lemon juice
- Olive oil
With Passover quickly approaching; I know I will be surrounded by family, food, and more food. When it comes to such a rich holiday where the eating is hard core everyday, I like to enter the holiday a few pounds lighter.
My solution is a 7-day cabbage soup diet. This diet helps cut calories, bad sugar, and starches. This is one of the lighter diets that is recommended to try to kick start your metabolism into a healthier cycle. The best part about cabbage soup is that you can eat as much of it as you want, whenever you want (even at night) and you will not gain extra pounds. I personally do not like to be kept hungry while dieting; I simply cannot starve myself while running around all day and interacting with my clients so this is my ideal solution.
I will be keeping this diet for 7 days and then responsibly indulging in the goodness Passover has to offer. Keeping a balanced diet after the holiday is key to keeping the weight off. There are many recipes that you can search for but one in particular that I like comes from Divas Can Cook and features a soup that is loaded with tons of veggies.
Try out the diet and let me know your results! I’ll keep everyone posted on my progress from diet to holiday and back again 🙂
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This super food you may have all heard of made its way into my lunch today. After a grueling work out, I took my yucca root and ate it as is. It is a starchy root that is packed with rich carbs along with tons of vitamins and minerals. This food has an enormous amount of health benefits when eaten alone or even incorporated into your cooking.
One of the benefits is for diabetes symptoms. The root helps to lower blood sugar glucose and total cholesterol levels according to a research mentioned on healthyeating.sfgate.com by Don Amerman. The research also shows that yucca has excellent anti-inflammatory and anti-arthritic properties.
The root is also great for your skin because it can prevent skin damage from ultraviolet radiation working as an SPF. This same article also show that when phytochemicals were extracted from the yucca root, it illustrated antioxidant properties that helps prevent cardiovascular disease.
So give it a try, either on its own or add it to your next meal by grating it or chopping it up.
My morning shot of nutrition begins with a freshly blended juice mix! Juices don’t have to be complicated and can be as little as 1,2,or 3 ingredients! Here is mine from earlier in the week:
- bunch of organic Tuscan kale from Trader Joe’s
- fresh pineapple
- ginger root
Simple, delicious, and fast is what dinner should be about in the middle of the week. This time it’s about a lot of Omega 3 and a whole bunch of vegetables.
For the quinoa mix, all you need to do is cook the quinoa as you normally would and just saute some onions, mushrooms, shredded carrots, and celery and add it to the quinoa. Then season with Celtic salt, cayenne pepper, and turmeric (or any spice of your choice)
For the salmon steak, you pan fry it as normal and drizzle with diluted teriyaki sauce (your choice; this helps to make it less sweet). Season with Celtic salt, paprika, and turmeric.
For your side cut up a fresh salad with every single veggie you love. In mine, I have red onion, tomatoes, cucumbers, romaine lettuce, pepper, mushrooms, and cucumbers.