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.
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
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!
Rainbow Chard or collard greens
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!
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!
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.
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),
and, of course
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!
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.
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!
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