Wednesday, March 27, 2013

Shrimp and Quinoa Pilaf 
You must try this super healthy and quick meal. It has all the properties of a weeknight dinner or a fun brown bag lunch alternative to the turkey sandwich since it's great warm or cold. Paired with superfoods that do the body right and a bright lemony dressing, you are sure to...Enjoy!
Shrimp and Quinoa Pilaf with Lemon Vinaigrette 

-1/2 lbs cooked shrimp, dusted in ground cumin
-1/2 cup dry quinoa
-1/3 cup red onion, chopped
-1 orange, peeled and segments chopped
-1 avocado, chopped
-1 cup canned black beans, rinsed and drained
-1 cup pomegranate seeds (about 1 pomegranate worth)
-1 cup frozen corn, thawed
-1/3 cup cilantro chopped
-salt and pepper to taste
For the Lemon Vinaigrette:
-2 lemons, juiced (need 1/4 cup juice)
-2 garlic cloves, finely minced
-dash of sweetener (agave nectar, stevia or sugar in the raw)
-salt and pepper
-6 TBSP extra virgin olive oil
Cook quinoa according to package directions.  Heat a heavy pan on the stovetop and add shrimp.  Sear until colored slightly about 1 minute per side.  Set both aside to cool.
For the Lemon Vinaigrette: combine all ingredients in a jar with a tight fitting lid, and shake to combine. OR add lemon juice, garlic, sweetener, salt and pepper into a small bowl and whisk in oil.
Combine cooled quinoa with red onion, orange segments, avocado, beans, pomegranate seeds, corn, cilantro, salt and pepper.  Pour Lemon Vinaigrette over the salad and stir to combine.  Serve cold or at room temperature.
Makes 5 servings. 

Tuesday, March 26, 2013

Spring Into the Season!
Beat the cold and beat getting a cold with oodles of vitamins from my favorite noodle-less, springtime stir fry!
Stir fry is a quick and easy weeknight meal since most of the work, like chopping veggies, can be done on a weekend when you have more time to prep.  Chop, wash and bag your stir fry and pop it into a hot skillet any night of the week.  Enjoy!

-6 to 8 ozs of pork loin, chicken breast or tempeh
-1 TSP fish sauce (found in the specialty aisle of your grocery store)
-1 TBSP Miso paste (optional)
-1/2 cup water, divided
-1/2 head of broccoli, chopped
-1 lbs of asparagus, chopped
-6 oz of shitake or baby bella mushrooms, chopped
-1 bunch of spring onions or scallions
-3 cloves of fresh garlic
-2 cherry peppers (these are hot and very optional), deseeded and chopped
-1 cup of snow peas
-1 TSP ground ginger
-1 dash of ground clove (optional, but highly recommended)
-2 TBSP Bragg Liquid Aminos (soy sauce alternative)
Add oil to a very large skillet, cast iron or wok.  Heat over medium high heat and add protein.  Allow the meat to sear in the skillet for 3 minutes then stir frequently.  This will give your protein a nice color and taste great without added calories.  Once the protein is cooked completely, usually another 3 to 5 minutes, add the fish sauce, miso paste and 1/4 cup of water.  Stir to combine the ingredients completely and remove from the pan into a bowl.  To the skillet, add the remaining water, ground ginger, clove and all the veggies except for the tops of the green onion.  Reserve those for garnish and fresh flavor.  Stir the veggies very frequently for 5 minutes, add the Bragg Liquid Aminos and protein back into the skillet and combine.  Garnish with green onion.
Serves 2.

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