Mexican quinoa salad: take 1C uncooked quinoa and rinse it off. Put in a pot and add 1.5C water or vegetable broth. Bring to a boil and then let simmer until the water is absorbed. Fluff, put in a large salad bowl and let it cool in the fridge. Rinse off black beans and corn and add to the cooled quinoa. Then chop up tomatoes, cucumber, onion, jalapeño, cilantro & avocado. Squeeze lots of lime on top, add some olive oil, S&P, cumin, hot sauce and enjoy. #healthfoodsnob
Made an adaptation of Gwyneth's Lalo cookies: 4C barley flour, 3C raw almonds crushed in the food processor, 1/2C coconut flakes, 1C maple syrup, 3/4C caramel date paste, 1C olive oil, 1t cinnamon & a dash of salt. Mix in a large bowl. Roll into balls and press to a cookie sheet and make an indent. Then I added homemade cherry jam - add the jam to the cookies and pop in the preheated over at 350 degrees for approximately 20 minutes.
Mexican Eggs in Purgatory | For the Italian breakfast dish Eggs in Purgatory, eggs are baked in a spicy tomato sauce. In this Mexican-inspired take, Grace Parisi substitutes a vibrant, fresh green sauce made with tomatillos, cilantro and scallions.
This is a cracker of a salad! Fresh, crunchy, satisfying with a deliciously sweet/sour/zingy/crazy dressing that will quickly become your new obsession. I used my spirilizer to get the pad thai “noodley” effect, but you could just as easily use a veggie peeler to make ribbons instead. I added left-over roast chicken to mine, but... Read more
With winter on its way, eating light can easily start to feel less and less appealing, as our bodies crave a comforting bowl of warmth at the end of the day. But just because summer’s over doesn’t mean you can’t enjoy a healthy salad – simply switch up your ingredients and preparation methods to create a more satisfying blend. It’s all about swapping out traditional raw produce for cooked elements to create a cold-weather alternative, which is as tasty as it is nutritious.