Quinoa Lentil Salad

Beans or legumes combined with grains make a complete protein,  They also make nice salads, and are perfect in summer to serve as light, cool suppers, or side dishes.  You can easily take extra left over beans of any kind and grains of any kind and combine them with a variety of ingredients; veggies, fruits, cheeses, nuts and a nice dressing; toss together and you have a delicious salad.

I  have come to enjoy Quinoa over the years.  It is a nice variation from brown rice, and is higher in protein, fiber and many vitamins.  This salad is loaded with healthy ingredients and is so refreshing and delicious.

Dice all of your veggies: Tomatoes

Onions

Carrots

Celery

Cucumber

And fresh Basil (or any herbs you like).

Combine in a bowl.

Drizzle with Lemon Juice and Olive Oil.

Gently Toss to combine.

Top with Feta Cheese and serve.

Quinoa Lentil Salad

Ingredients:
1 1/2 cups cooked quinoa
1 1/4 cups cooked lentils
1 1/2 cups chopped tomatoes
1/2 of a medium/small onion, diced
1 clove fresh garlic, crushed and diced
1 carrot, peeled and diced
1/3 cup thinly sliced and diced celery
3/4 cup diced cucumber
1/3 cup fresh herbs, chopped ( I have used parsley, basil and dill, and sometimes a combination).
3 -4 Tablespoons fresh lemon juice
2 Tablespoons olive oil
salt and pepper to taste
1/3 cup feta cheese, crumbled

Instructions:

1. Place quinoa, lentils and all of the chopped vegetables and herbs in a bowl.
2. Drizzle with fresh lemon juice, olive oil and salt and pepper.
3. Toss gently to mix.
4. Top with feta cheese
5. Enjoy!

Enjoy!

Asian Chicken Salad with Peanut Dressing

I made an Asian Chicken Salad the other day when the girls came over.  Asian Salad with Peanut dressing is one of my favorite salads. 

 I have been growing some salad veggies along with my flowers in little pots on my back patio/deck, and they have been making me mull over ideas for salads.  I went to the farmers market on Saturday and got the rest of the veggies I needed.

I washed and dried my vegetables, then prepared the dressing.

Then I was ready to chop and layer the salad.

Chopped Cabbage

Chopped greens

Chopped red onion and sweet red pepper

Snow peas

Chopped chicken breast (pre-cooked)

Sauteed mushrooms

Mandarin organges

Chopped Cilantro

Chopped peanuts

Add Peanut Dressing

Toss together with dressing until all is covered. Serve and Enjoy.

Asian Chicken Salad with Peanut Dressing

Ingredients:
3 cups chopped or shredded cabbage
3 cups chopped salad greens of choice
1/3 - 1/2  red pepper sliced thin (Julienned)
1/8 of a medium sized red onion sliced thin (Julienned)
1 handful of snow peas
2 chicken breasts, poached and sliced (I poached my in shallow liquid and added teriyaki).
5-6 mushrooms, lightly sautéed (I sautéed mine in peanut oil with a few drops of sesame oil added).
1 or 2 fresh Mandarin oranges divided into segments, or a lightly sliced orange with rind removed. Or 1 small can of Mandarin orange segments, drained.
2-3 sprigs fresh Cilantro chopped
1/3 cup chopped roasted peanuts
Peanut Dressing (see below)

Instructions:

1. Prepare ingredients by rinsing, drying and chopping vegetables. Poaching chicken breasts, and sautéing mushrooms
2. Layer Salad in order of listing
3. Drizzle with  dressing
4. Toss and Serve

Peanut Dressing

Ingredients:

2 cloves fresh garlic

1 Tablespoon chopped fresh onion

2 Tablespoons soy sauce

3 Tablespoons sesame oil

2 Tablespoons vinegar (rice vinegar, cider vinegar or wine vinegar are all good)

2 Tablespoons fresh lime juice

1 teaspoon lime zest

3 Tablespoons coconut sugar, sucanat, honey or sweetener of choice

1/4 cup peanut butter

1/4 cup water

Instructions:

1. Place all ingredients into a blender.
2. Blend approximately one minute or until all is smooth.
3. Drizzle over salad.  
4. Enjoy!

 Enjoy~

Celebrate Springtime Strawberry Muffins

These Strawberry Muffins were the last of my March Muffin Madness posts…. that I didn't get posted in time.  The muffins were done, and the pictures were done, but I ran out of time to get them posted with the March Muffins.  So… I am posting now; for a "celebrate springtime" post. I had a little fun with these after they were made, because I had an abundance of fruit and flowers, and ended up playing with the wonderful colors and shapes to make a delicious picture of springtime bounty.   But for all their exotic presentation they are really just humble Strawberry muffins…yet so delicious.  In fact, they are one of my favorites.  

I used only half whole wheat flour in these, along with organic cane sugar, to produce a pretty, and light colored muffin.  I wanted a muffin that was light in color and texture for a special occasion such as Easter or Mother's Day.  For everyday healthier version, use all whole wheat flour, and perhaps Sucanat or a sweetener of choice.

Strawberry Muffins
Ingredients:
1/2 cup Sucanat or Organic Cane Sugar
1/2 cup butter, softened
2 eggs
1 cup buttermilk
1 cup whole wheat flour (white whole wheat is my favorite)
1 cup unbleached all purpose flour
3 tsp baking powder
1 tsp salt
1 cup diced Strawberries

For topping:
1/3 cup melted butter
1/2 cup organic can sugar for dipping finished muffins in.

Instructions:

1. In a medium mixing bowl mix together eggs, sugar and softened butter until well blended.  
2. Add buttermilk and whisk or mix until well blended.
3. In a separate bowl, mix together dry ingredients.
4. Add dry ingredients to wet ingredients.
5. Add Strawberries.
6. Mix all together; being sure to mix gently, and not over mix.
7. Spoon batter evenly a  twelve cup muffin tin.
8. Bake 15 - 20 minutes.
9. When cool enough to the touch, dip muffins in reserved  butter and sugar. 
10. Serve with butter and Jam.
11. Enjoy!! 

Happy Spring!

Double Chocolate Muffins

I'm on the count down for the last muffins to be posted during March Madness Muffin Mania Marathon  Month. I have 3 more muffins to share counting these yummy and wholesome Double Chocolate Muffins.  I always think there has to be at least one serving of chocolate whenever we make something   don't you? It should be counted as one of the major food groups right?  If you are a chocolate lover like I am, but also love healthy wholesome food, this recipe is one you will like.  It is made with "White" whole wheat flour, butter, buttermilk and eggs,  cocoa powder and chocolate chips.  

Double Chocolate Muffins

Ingredients:

2 cups "White Wheat" Whole Wheat flour

2/3 cup Cocoa Powder

2 tsp Baking Powder

1/2 tsp salt

1 cup Sucanat or Organic Sugar

1/2 cup Butter, softened

2 Eggs

2 tsp Vanilla

1 cup Buttermilk

1 1/2 cups Chocolate Chips

Instructions:

1. Preheat oven to 400 degrees
2. Prepare a twelve cup muffin pan muffin with Cupcake liners, or spray with cooking spray.
3. In a medium mixing bowl mix together flour, cocoa, baking powder, salt.
4. In a separate mixing bowl, mix together softened butter and sugar with an electric mixer or whisk.  Add eggs one at a time and mix well.  
5. Add buttermilk and vanilla and mix until evenly blended.
6. Add dry ingredients to wet ingredients, stirring until evenly blended.
7. Add Chocolate  Chips and stir until evenly distributed.
8. Divide evenly into the twelve muffin cups.
9. Bake 15- 20 minutes, until tooth pick comes out clean.
10. Delicious served warm or cold with butter.