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 🙂
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)
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.
When I’m in the mood to cook something with a little extra sustenance, I go towards stuffed peppers. Once your stuffing is ready to go and stuffed inside the peppers all it takes is a little time to cook in the oven and you’re done! The particular stuffing I use includes ground meat; you can use any sort you like or take the meat-less route and use quinoa, gluten free pasta or veggies.
Here is the recipe to my stuffing:
- Red bell peppers (stems cut to make a lid and de-seeded)
- Ground Meat
- 1/4 cup rice
- Tomato sauce (organic or make your own)
Mix everything together and use the sauce to pour over the peppers once they are stuffed. Chop up a few potatoes to throw into the mix if you like. Line all the peppers in a baking tray with a little olive oil and throw into the oven at 350 till the peppers are soft and the meat is cooked (usually takes 1 hour)
Just sharing another juice mix from last week. This one is very green with just a hint of sugar from natural fruit.
- Bunch of kale
Blend it all up and enjoy! (Add some chia seeds for an extra kick)
Just because the temperature is rising, doesn’t mean meals need to follow suit. I love pumpkin in every season, not just the fall and winter! Here is a simple side dish idea or even a snack idea that is always very, very YUM!
- Preheat oven to 250 F.
- Cube pumpkin
- Coat in olive oil
- Sprinkle with Celtic sea salt
- Roast until slightly browned and soft
- Enjoy with any entree or eat them alone!
Have a beautiful day everyone!!
Meals can be tricky for those who don’t eat meat or dairy so I wanted to share a personal favorite of mine that’s really easy to make and just as delicious as any meat dish. This works as a snack, side dish, or a main course depending on how big your appetite is.
Roasted Peppers with cream cheese & Ezekiel bread
- Coat peppers with olive oil, garlic, Celtic salt
- Set to broil till softened to desired consistency
- While your peppers are in the broiler; toast your bread
- Spread with cream cheese (I use Daiya dairy free)
- Garnish with sliced grapefruit to add a little zing to the dish
That’s all it takes and you have a super delicious and healthy meal as a result. Hope everyone enjoys!
Have a beautiful day everyone!!
I’m all about the simplest of dishes so I wanted to share something I made yesterday that took minutes and tastes heavenly!
First a dish of steamed veggies with Celtic salt and fresh ground pepper. Veggies include green beans, carrots, fresh pepper, and celery. Follow up dish was some whole grain, gluten free wild rice. Use as side dishes or put them together and eat as your entire meal…simple right?
This amazing main course is so simple to do, you’ll wonder why you never did it before!
Fish is a great meal to make for anytime of day, whether it’s your lunch, dinner, or brunch. It is filling, healthy, and very flavorful! Try this method for your next fish dish and discover a whole new side of cooking fish! My preferred choice is New Zealand organic salmon, which can be found in your local seafood store or organic market.
- Olive oil
- Celtic salt
- Fresh ground pepper
Spice fish in salt and pepper (your preference)
Heat up olive oil in a flat pan
Cook for about 20 minutes or until ready
Another day, another simple dish for you to make! This one includes cauliflower and a few simple spices.
- Preheat oven to 400 degrees
- Clean a head of cauliflower and rip off florets to your desired size
- Mix with olive oil, Celtic salt, ground pepper, and a little fresh tumeric
- Spread them out in a foil pan
- Bake for 25-30 min
If you are a veggie lover, than you can have these on their own maybe with a little dipping sauce or have them as a side to any main course you like to cook.
Happy healthy cooking everyone!!