RECIPE: Simple Mushroom Risotto

Looking for a simple, savory, filling winter dish? This number makes a great side item to pair with steak, pork or chicken, but it’s hardy enough to be served as the main course!
Easy to make and serves ~ 6 people. Keeps in the fridge all week long.
Mushroom Risotto
 INGREDIENTS:
1 cup cooked farro (can also use bulgur, brown rice, quinoa or orzo)
1 cup chopped mushrooms
1 Tbsp sesame
1 Tbsp of coconut oil
1 cup chopped spinach
1/2 sleeve of goat cheese sleeve (~3 0z)
1 Tbsp olive oil
Lemon juice of 1/2 lemon
1 tsp ground black pepper
1/4 tsp sea salt
2 dashes paprika
INSTRUCTIONS:
In a medium sized pot add farro to 2 cups boiling water, cook until water is gone (~ 10-15 minutes or until grain is tender and strain remaining water).
While cooking bulgar, in small skillet on medium heat add sesame and coconut oil and mushrooms. Cook until tender.
In a large glass container combine all ingredient and stir until well mixed.
Serve warm.

RECIPE: Delicata Squash Salad

I’ve been wondering what to do with those gorgeous yellow and green-striped squash I’ve been seeing hanging around the supermarket.

Per my usual, I’m either gonna grind it up (smoothie) or green it up (salad).  In this case, I chose to green it up! Not the most simple recipe ever, but if you cook and boil while you chop, it only takes a few more than 20 minutes. And there’s plenty to go around or last all week in the fridge.
delicata squash

INSRTUCTIONS:

Preheat oven to 400

Slice Delicata Squash longways and spoon out seeds

Slice squash in to 1/4 inch slices

In a baking dish toss with olive oil and sea salt and ground pepper

Option to add chopped tomato to dish

Cook for 15-20 minutes, tossing 1/2 way through.

Boil 1 cup quinoa with 2 cups water, turn to med heat and cook until water is gone

Slice 3 organic celery sticks

Chop one organic orange or red pepper

In a large salad bowl Combine:

Cooked Quinoa, chopped veggies, 3 cups organic spinach.

Once squash is cooked and soft, add to salad.

Use olive oil, and salt and pepper to taste, or add ~ 1/2 bottle Annie’s Goddess Salad dressing

 

 

RECIPE: Chard Wraps

Looking for the convenience of a wrap with 10 x the nutrition!? This is the recipe for you!

Plenty of menus offer a “healthy wrap” in their Lite Bites or Healthy Options section.

News flash! Most tortillas are loaded with lard, additives and preservatives (to keep them from molding and help them get crispy and brown perfectly!)

Turn any tortilla package over at the grocery store. Look at the ingredients. Now ask yourself, what the heck is THAT doing in my diet?

We scratch our heads wondering why so many people are stricken with cancer, dementia and obesity. Yet we continue to pump ourselves and our kids FULL of hazardous ingredients.

An EASY way to make a wrap super healthy is to use a swiss chard leaf in lieu of a tortilla.  Sure it may take a few go rounds for your family to get on board.  But every transition seems odd at first. (Think station wagons without car seats, choosing wheat instead of white bread or wearing a helmet while biking and skiing).  Soon it becomes your norm!
chard wrap4

INGREDIENTS:

Rainbow Chard or collard greens

Humus

Veggies

1. De-vein several rainbow chard leaves or collard greens (cut stalk out for entire length of leaf) creating a leaf half

2. Smear humus, mustard or salsa on a leaf half. option to add brown rice or quinoa to add bulk

3. slice your favorite veggies (cucumbers, carrots, peppers) and place in wrap

4. option to drizzle with Siracha vinegar or sprinkle with spices

5. roll wrap up. place a toothpick to hold together or use humus to adhere

I make several of these (~10) each sunday and place in glass container in the fridge to draw from all week!

chard wrap5

RECIPE: Salmon and Quinoa Salad

Whether Steelhead, Coho, or Sockeye,

This Salmon Salad is a “MUST TRY”.

Phenomenal Health benefits from leafy greens:

Anti-aging, cancer-prevention and healthier spleens*!

Savory seasoning to suit your palate,

if you like-a da’ spice, up you can dial it!

Quinoa (“keen-wah”) is a healthy grain,

It’s good for your waistline and packed with protein!

Salmon Quinoa Salad

Let’s keep this simple:

Grill, bake or buy a cooked piece of salmon or wild fish or humanely-treated meat of your choice.

Add 1 cup Quinoa to 2 cups boiling water, add a bouillon cube or spices of your choice (thyme, sea salt, ground pepper, basil) cook on medium-low heat x ~ 10 minutes, until water is gone.

Cover dinner plate with arugula (or green of your choice)

Scoop out desired amount of cooked quinoa and place atop arugula.

Place deliciously prepared (or purchased) fish atop quinoa

Drizzle with lemon, basaltic vinegar and olive oil or your favorite dressing, if you prefer.

*I don’t know a scientific study based on greens’ impact specifically to the spleen, however every organ and cell is likely to benefit from nutrient dense foods like leafy greens.

RECIPE: Healthy “Meat and Potatoes” Dinner

Looking for a fairly simple, hardy, healthy meal? This meal plan is a nod to my world’s best mother in law, who loves a good meat and potatoes meal.

Lynne, this one’s for you!

Meat: Local, grass-fed, hormone free beef (grill or bake for 15 minutes and slice),

Potatoes: sweet potato discs, parsnip mashed potatoes, or  stuffed eggplant

and, of course

Greens: (Because you should have them at every meal!) Mixed greens cucumber and celery salad with dressing

Dinner is served.

Now technically eggplant and parsnips are not potatoes, but I think if you give them a try, not only will you pack in more nutrients, decrease the glycemic load (for those of you watching your weight and wanting to prevent diabetes), you’ll discover an easy delicious new dish!

image

[Click links for various recipes.  If the eggplant recipe is too complicated, of if eggplants are out of season, just use the sweet potato recipe or Parsnip Mashies instead!]

RECIPE: Crock Pot Stew

The crock pot is under celebrated.  I always thought crock pots were kinda “country”, but now I’ve seen the light.  Throw in your ingredients and walk away.  Come back 4-5 hours later and poof: Dinner for 8!  What’s not to love, y’all?

This easy, hearty stew is so simple, your boss could make it.

crockpot masala ingred

It’s hardy, healthy and filling, and makes enough for the whole family!

In your crock pot combine:

6 c water

1 c wild rice

1 c quinoa or bulgur

1 can chick peas, strained

1 jar Trader Joe’s* masala sauce — see above, if you don’t have TJ’s choose a spicy sauce of some sort; you could sub marina if you aren’t in to Indian food (but that’d be BORING!)

1 onion chopped

1-2 tbsp salt, or just salt to taste afterward

Serves 6-8 people.

You could add chicken, pork or beef to make it even more proteinaceous!

crockpot masala

Cook for 4-6 hours on low/med, until thick, not runny

Serve atop greens (spinach pictured here) and add salt, pepper, thyme or spices of your choice

My husband eats his with chips and hot sauce (and no thyme)

*I ‘might should’ buy stock in Trader Joe’s because the majority of my simple, cheap, easy recipes are made with their inexpensive, all-natural, additive and chemical free products