Healthy Quinoa Stuffing

I am so making this for Thanksgiving. This simple stuffing is loaded with sweet apples and cranberries and topped with pine nuts. It tastes great warm or cold. I would just eat this at any time of year. Yummy! 

Total Time: 42 min.

Prep Time: 10 min.
Cooking Time: 27 min.
Yield: 16 servings, ⅔ cup each

Ingredients:
2 Tbsp. olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
8 medium celery stalks, chopped (about 4 cups)
2 medium green apples, with peel (about 2 cups)
4 cups low-sodium organic vegetable broth
2 cups dry quinoa, rinsed
1 tsp. sea salt
1 tsp. ground cumin
½ tsp. ground black pepper
½ cup dried cranberries
½ cup chopped fresh cilantro
½ cup pine nuts

Preparation:
1.Heat oil in medium saucepan over medium-high heat.
2. Add onion and garlic; cook, stirring occasionally, for 2 minutes, or until fragrant.
3. Add celery and apple; cook, stirring frequently, for 8 to 10 minutes, or until tender.
4. Add broth, quinoa, salt, cumin, and pepper. Bring to a boil. Reduce heat to medium-low; cook, covered, for 15 minutes, or until most of liquid is absorbed. Remove from heat.
5. Add cranberries. Cover and let stand for 5 minutes.
6. Add cilantro and pine nuts; fluff with fork and serve.

Healthy recipes

This Mother’s Day, don’t just tell your mom how much you love her. Show her. By cooking for her. With one (or all) of these delicious and nutritious superfood recipes. However, considering that these recipes take between 5 and 10 minutes to make, and there’s more rinsing, slicing, and seasoning involved than anything else, it’s hard to call it “cooking.” Then again, we’d rather have you in and out of the kitchen as quickly as possible so you can spend as much time as you can with the wonderful woman you call Mama. And since all of these recipes incorporate superfoods into their ingredient lists, rest assured that you’ll be serving something that not only tastes good, but IS good!

Chicken with Quinoa, Oranges, and Walnuts

(Makes 2 servings)

Total Time:              5 min.
Prep Time:              5 min.
Cooking Time:       None

• 1 cup cooked quinoa
• 3 oz  shredded rotisserie chicken breast (about ½ cup)
• 1 oz raw walnuts, coarsely chopped (about 5 Tbsp.)
• 1  medium orange, peeled, chopped
• 2 tbsp chopped fresh cilantro leaves
• 2 tsp extra-virgin olive oil
• 2 tsp red wine vinegar
• ¼ tsp sea salt
• 1 dash ground black pepper

DIRECTIONS:

1. Combine quinoa, chicken, walnuts, orange, and cilantro in a medium bowl; mix well.
2. Drizzle with oil and vinegar. Season with salt and pepper; toss gently to blend.

Tip: Store-bought rotisserie chicken is very versatile. You can bone and skin the chicken and use the leftover meat in other recipes throughout the week. It’s great in sandwiches, soups, and salads!

Nutritional Information (per serving):

• Calories: 335
• Total Fat: 16 g
• Saturated Fat: 2 g
• Cholesterol: 76 mg
• Sodium: 324 mg
• Carbohydrates: 29 g
• Fiber: 5 g
• Sugars: 6 g
• Protein: 20 g

Sweet and Tangy Berry Salad

(Makes 1 serving)

Total Time:              10 min.
Prep Time:              10 min.
Cooking Time:       None

• 2 tsp  extra-virgin olive oil
• 1 Tbsp apple cider vinegar
• ¾ tsp dry mustard
• ¼ tsp poppy seeds
• 2 cups fresh baby spinach
• ¾ cup  fresh blueberries or sliced strawberries
• 1  green onion, finely chopped
• ¼ tsp ground black pepper
• 1 Tbsp  sliced raw almonds

DIRECTIONS:

1. Combine oil, vinegar, mustard, and poppy seeds in a small bowl; whisk to blend. Set aside.
2. Combine spinach, blueberries, and green onion in a large serving bowl; mix well.
3. Drizzle salad with dressing. Season with pepper; toss gently to blend.
4. Top with almonds.

Nutritional Information (per serving):

• Calories: 209
• Total Fat: 13 g
• Saturated Fat: 2 g
• Cholesterol: 0 mg
• Sodium: 52 mg
• Carbohydrates: 21 g
• Fiber: 5 g
• Sugars: 12 g
• Protein: 5 g

Spinach and White Bean Salad with Oranges and Grapefruit

(Makes 4 servings)

Total Time:              5 min.
Prep Time:              15 min.
Cooking Time:       None

• 1 Tbsp extra-virgin olive oil
• 2 Tbsp 100% orange juice
• 2 Tbsp  red wine vinegar
• 1 pinch sea salt and ground black pepper (to taste; optional)
• 1 medium navel orange
• 1  medium pink grapefruit
• 10 packed cups fresh baby spinach (or mesclun greens)
• 2 (15-oz.) cans cannellini beans, rinsed, drained

DIRECTIONS:

1. Combine oil, orange juice, and vinegar in a small bowl; whisk to blend.
2. Season with salt and pepper if desired; mix well. Set aside.
3. Slice off ends of orange and grapefruit so they can sit flat on work surface. Slice downward around fruit to remove peel and white pith. Slice peeled fruit crosswise into half-inch-thick circles, removing any seeds. Cut grapefruit slices in half. Arrange slices evenly on four serving plates.
4. Combine spinach and beans in a large bowl; toss to blend.
5. Drizzle with dressing; toss gently to blend.
6. Divide spinach mixture evenly among four plates.

Nutritional Information (per serving):

• Calories: 268
• Total Fat: 4 g
• Saturated Fat: 1 g
• Cholesterol: 0 mg
• Sodium: 139 mg
• Carbohydrate: 46 g
• Fiber: 11 g
• Sugars: 9 g
• Protein: 14 g

Taken from www/shakeology.com/618fitness Check it out for more information on Shakeology, healthy recipes, success stories and nutrition information 

QUINOA! What is it? How do I eat it?

Quinoa is a nutritious, whole grain that can be used as a delicious side dish, pilaf or stuffing.  It blends perfectly well with salads, soups and stews.

It's Gluten Free, has a low glycemic index and provides all of the eight essential amino acids, creating a complete protein.  (Vegans best friend)

Quinoa is an ancient traditional grain grown at 12,000 feet above sea level.  It's classified by the National Academy of Sciences as one of the best sources of protein in the vegetable kingdom. 

Basic cooking instructions:
Rinse it very well until no bubbles form and water runs clear. 
Combine half cup Quinoa with 1 cup water or broth in a pot or rice cooker (I use rice cooker). Turn heat on low, cover and cook for 15 minutes.  Let cool for 5 minutes and fluff with fork and serve. 
Quinoa is cooked when each grain looks translucent and white germ is visible. Store cooked quinoa in tight container in refrigerator for 3-5 days.  no longer  yuk!

Now you can eat it as if it was rice, or sauté some garlic and veggies like zucchini, peppers and onions, and place on top of Quinoa (eat it hot). Warm up and place two eggs on top, splash of Sriracha, boom!! Breakfast of champs!

For salads, get creative! Here are some combination ideas. Let the cooked Quinoa cool first, then refrigerate.

Mix with chickpeas, chopped cucumbers, chopped tomatoes, chopped red onions, chopped black olives and season with olive oil, lime juice, salt, oregano, thyme and pepper.  Throw in some small pieces of feta cheese.  Opa!!

Mix with chopped green apple, cranberries, toasted almond slivers or walnuts, and shredded lettuce. season with olive oil, lime juice, few drops of agave.

You can add about a 1/4 cup of plain quinoa to any salad you would normally eat.  get creative and share your concoction with us.

You can also try these, both recipes from the T25 meal plan.  5 ingredients, less than 25 minutes to prepare.

Quinoa Patties
3/4 cup cooked Quinoa
1/2 medium red bell pepper, finely chopped
4 tsp flaxseed
1 large egg white
Sea salt and pepper to taste

Combine all ingredients and mix well.   Form two balls and press firmly with hands until they turn into patties.

Spray non stick skillet with nonstick cooking spray.  Place patties on skillet and cook for 2 minutes on each side.  Remove from skillet and enjoy with a green salad.

Sweet Potato & Quinoa Salad
Water
1/2 medium sweet potato, peeled, diced
1/2 cup cooked quinoa
1/4 medium red bell pepper, diced
1 Tbsp chopped raw cashews.
Olive oil, lime juice, agave, salt and pepper to taste.

Steam sweet potato chunks for 5-7 minutes, until tender. Let cool.
Combine all ingredients and toss gently. 

Serve cold or warm.


How about a Breakfast Quinoa recipe that will get you on the right track for the rest of the day??? This one is taken from the P90X2 meal plan.

Breakfast Quinoa

1 cup Almond milk or skim milk
1 cup water
1 cup quinoa rinsed thoroughly
2 cups fresh berries
1 tsp vanilla
1 tsp ground cinnamon
1/4 cup chopped nuts
4 tsp honey or agave or maple syrup

Combine milk, water and quinoa in medium saucepan.  Bring to boil over high heat.
Reduce heat to medium low, cover and simmer for 15 minutes or until most liquid is absorbed.  Turn off heat and let stand covered for 5 minutes.
Stir in berries, vanilla, and cinnamon.  Serve to 4 bowls and top with nuts.
Drizzle 1 teaspoon of sweetener over each serving.

Hope you enjoy these delicious and nutritious pieces of heaven! Take care of your body, we only get one!

I'll be sharing more recipes from now on since I see this is where you guys struggle with the most.  Subscribe to this blog to get everything delivered to your mailbox, fresh off the press.

Share with your friends and let's spread the health!