breakfast: Ginger-Carrot Smoothie
Staying true to my quest for no-dairy and low gluten meals - this concoction is a winner! Super healthy and not needing any dressing, this dish will have you smiling with the first bite. The fresh parsley and basil-coated avocado bits are the star of this meal. Hope you enjoy it as much as I did tonight!
Serves 1
1 cup Quinoa
A few leaves of fresh basil, chopped
1 tablespoon chopped fresh parsley
1/4 of a red bell pepper, chopped
1 stalk of celery, chopped
1/2 cup chopped mushrooms
1 avocado, chopped
1 tablespoon olive oil
Salt and Pepper to taste.
Cook Quinoa according to package directions. You will end up with 4 servings of Quinoa after it is cooked, but you will use only 1/4 of the batch for this recipe. Save the rest in your fridge for use over the next few days. keeps well in fridge.
Put chopped avocado, chopped parsley, and chopped basil leaves in a small bowl and mix lightly until avocado is "dressed" with the herbs.
While Quinoa is cooking, sauté celery, mushrooms, and red pepper in 1 Tablespoon of olive oil in a frying pan. Sauté until soft.
Put 1/4 of the batch of Quinoa on a plate and top with sautéed vegetables, and then top with Avocado mixture.
Enjoy!
This morning's Smoothie was a winner with me. Zingy and Yummy! Just throw 2 carrots, 1 apple, 2 tsp fresh grated ginger, 1/2 an orange, 1/4 cup orange juice, 2 cups of ice, and 1 Tbsp Agave nectar in the blender! The taste of this smoothie reminds me of those orange popsicles I used to eat as a kid - I miss those!
Lunch: Butternut squash soup (4 to 6 servings - save for another lunch this week)
4 cups butternut squash, peeled and diced
1 large yellow onion
2 Tbsp olive oil
1 quart organic vegetable broth
1 1/2 tsp sea salt
in 4 quart saucepan saute onion and butternut squash in olive oil (don't let them brown) Add vegetable broth and sea salt. Cook on medium/low heat until veggies are tender, about 15 minutes. Place immersion blender directly in pot and blend until pureed. If you dont have an immersion blender, put in a standard blender and puree. reheat in saucepan. Serve and enjoy!
Dinner: Warm Quinoa-Avocado Salad with Sautéed Vegetables
Serves 1
1 cup Quinoa
A few leaves of fresh basil, chopped
1 tablespoon chopped fresh parsley
1/4 of a red bell pepper, chopped
1 stalk of celery, chopped
1/2 cup chopped mushrooms
1 avocado, chopped
1 tablespoon olive oil
Salt and Pepper to taste.
Cook Quinoa according to package directions. You will end up with 4 servings of Quinoa after it is cooked, but you will use only 1/4 of the batch for this recipe. Save the rest in your fridge for use over the next few days. keeps well in fridge.
Put chopped avocado, chopped parsley, and chopped basil leaves in a small bowl and mix lightly until avocado is "dressed" with the herbs.
While Quinoa is cooking, sauté celery, mushrooms, and red pepper in 1 Tablespoon of olive oil in a frying pan. Sauté until soft.
Put 1/4 of the batch of Quinoa on a plate and top with sautéed vegetables, and then top with Avocado mixture.
Enjoy!
No comments:
Post a Comment