Tag Archives: healthy

Moroccan Style Chickpea and Quinoa Power Salad

I’m super into trying new quinoa salads lately.  They are super easy to make and super flavorful, nutritious and filling.

I found this amazing recipe on Pinterest which brought me to the website http://www.littlespicejar.com.

The best part of making a quinoa salad is that you can substitute out or add anything in.You could even try making it with brown rice instead of the quinoa. If you do not like pistachios, add another nut you like. Add cilantro, dried apricots…make it your own! I added in yummy sunflower sprouts to the top of mine for some added crunch. If you are looking to purchase some, they are grown locally at 3 Guys Greens. (Five Health Reasons to Eat Sunflower Seeds and Sprouts)

quinoasprouts

POWER SALAD:
1 1/2 cups cooked quinoa
1 cup matchstick carrots
4 scallions thinly sliced
1 (15 ounce) can of chickpeas, rinsed and drained
1/3 cup dates
1/3 cup golden raisins
1/4 cup chopped pistachios
1 bunch flat leaf parsley, chopped

HONEY-LEMON DRESSING
1/2 tsp cumin powder
1/3 cup olive oil
2 tablespoons lemon juice
1 tablespoon honey (maple syrup or brown sugar for vegans)
1/2 teaspoon salt
1/8 teaspoon chili powder

1. POWER SALAD: Cook the quinoa according to the package directions. Allow the quinoa to cool completely before tossing with the salad ingredients. Toss ingredients together.
2. HONEY-LEMON DRESSING: Combine the ingredients for the dressing in a small mason jar and give it a few good shakes until the dressing mixes through. Drizzle the dressing into the salad and toss the salad to combine. Serve immediately or store in the refrigerator for later!

quinoadates

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Curried Chicken Salad

I came across this great recipe on the internet. I was looking for a great healthy chicken salad recipe that has some zip. This recipe is taken from http://www.theartofdoingstuff.com/the-best-curried-chicken-salad-youll-ever-eat/

I love pecans, but I only had raw almonds on hand. They worked really well in this salad. I also used a 4oz chicken breast.

This recipe is super easy and very very good!

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1 grilled chicken breast (chopped)
1 stalk celery (chopped)
1/2 a red apple (diced small)
1/4 cup toasted pecans (chopped)
1/4 cup raisins
1/4 cup mayonnaise (to start)
1/4 tsp curry powder
1/4 tsp cayenne pepper
salt and pepper to taste

1. Combine all ingredients in bowl. Add additional mayonnaise to taste.
2. Serve in lettuce leaves.

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Mediterranean Cucumber Cups

I made this awesome appetizer for book club last night.  We all have dinner with our families before we meet for book club, so I like to have something light to nibble on. This recipe was perfect!

I will definitely make this recipe again and again.  It is super good and super easy.

Instead of a melon baller, I just used a teaspoon to scoop out the cucumber. I also cut up the scooped out cucumber and added it into the rest of the vegetables.

You could definietly make the filling and scoop the cucumbers out ahead of time and then assemble right before your guests arrive.

cucumberappie

YIELD: About 15 cucumber cups

2 cucumbers
1/2 small red onion, finely chopped
1/2 red bell pepper, finely chopped
1 vine ripe tomato, seeded and finely chopped
1/8 cup black olives, pitted and chopped
1/4 teaspoon dried oregano
1/8 cup fresh feta, crumbled
1/4 cup parsley, chopped
Juice of 1 lemon plus 1/2 tablespoon zest
1 tablespoon extra virgin olive oil
Salt and ground black pepper

1. In a large mixing bowl, mix together the onion, bell pepper, tomato, olives, oregano, feta, parsley, lemon juice and zest, and olive oil. Season with salt and pepper, to taste.

2. Peel the cucumbers partially, leaving thin strips of skin going down the entire length of the cucumber. Trim the ends of the cucumbers and cut each cucumber into 1-inch thick slices. Scoop out the center of each slice with a melon baller, leaving a shell of flesh.

3. Scoop about 1 tablespoon of the Mediterranean salad into the cucumber cups. Garnish with additional parsley and feta, if desired.

Zucchini Stuffed with Corn and Basil

I loved this recipe! It is taken from Cook’s Illustrated “The Best Light Recipe”. A great tip taken from this cookbook suggests to buy firm zucchini with tiny prickly hairs around the stem end as the hairs indicate freshness.  If possible, try to pick zucchini that are all the same size, with smooth bright green skin.

This recipe does take a bit of time, but it’s worth it. Leftovers are great heated up the next day too.

4 medium zucchini (about 6 ounces each), stem end removed
Salt and ground black pepper
Vegetable oil spray
1/2 cup panko (Japanese-style bread crumbs)
4 teaspoons extra-virgin olive oil
6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)
2 ounces Parmesan cheese, grated (about 1 cup)
1 medium onion, minced
2 teaspoons tomato paste
1 (14.5-ounce) can diced tomatoes
3/4 cup frozen corn, thawed
1/4 cup minced fresh basil leaves

1. Adjust an oven rack to the lowest position, place a rimmed baking sheet on the rack, and heat the oven to 450 degrees. Slice the zucchini in half lengthwise, then use a spoon to scoop out the sides and inner flesh of the zucchini until the thickness of the zucchini measures 1/4 inch.
2. Season the cut sides of the zucchini with salt and pepper and spray with vegetable oil spray. Lay the zucchini halves, cut-side down, on the baking sheet. Roast the zucchini until slightly softened and the skins are wrinkled, about 10 minutes. Remove the zucchini from the oven and flip cut-side up on the baking sheet; set aside. When cool enough to handle, dice 2 of the roasted zucchini halves into 1/4-inch pieces.
3. Meanwhile, combine the bread crumbs and 1 teaspoon of the oil in a 12-inch nonstick skillet and toast over medium heat, stirring often, until golden, about 10 minutes. Stir in 1 teaspoon of the garlic and cook until fragrant, about 30 seconds. Transfer the bread crumbs to a small bowl and let cool slightly; when cool, stir in 6 tablespoons of the Parmesan.
4. Add the onion and 1 teaspoon more oil to the skillet. Cover, return to medium heat, and cook until the onion is softened, 8 to 10 minutes. Stir in the remaining 5 teaspoons garlic and the tomato paste and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the tomatoes, increase the heat to medium-high, and simmer, uncovered, until the tomato juices have evaporated, about 5 minutes. Transfer the mixture to a large bowl.
5. Stir the corn, diced zucchini, 2 tablespoons of the toasted bread crumbs, remaining 2 teaspoons oil, basil, and remaining 10 tablespoons Parmesan into the cooked tomato mixture. Season with salt and pepper to taste. Divide the mixture evenly between the 6 squash halves on the baking sheet, and pack the filling lightly. Sprinkle evenly with the remaining toasted bread crumbs. Bake until the zucchini halves are heated through and the topping is crisp, 6 to 10 minutes. Serve hot.

PER SERVING: Cal 150; Fat 6g; Sat fat 2g; Chol 5mg; Carb 18g; Protein 8g; Fiber 3g; Sodium 480mg