Reworked: Mediterranean Salmon-Quinoa Salad

Last night, my husband and I had a booth at a local Family Fun Festival where we put on our "Dr. Dave" and "Health Expert Elise" hats and greeted families in our community to create awareness for our wellness clinic.  A lovely couple, who as it turned out belong to our church (such a small world!), came over to say hello and tell me they are Healing Cuisine followers and their favorite recipe is my Mediterranean Chicken-Quinoa Salad.  I told them that is on the top 10 favorites list in our home, too.  And as I told them this suggestion to "rework" the recipe for a little something new, it reminded me I still needed to share it with all of you.  Introducing the One Pot Wonder:

Mediterranean Salmon-Quinoa Salad
Makes 4 Servings

1 cup dry white quinoa, rinsed
2 cups sodium-free vegetable stock
3 5-oz cans wild caught Alaskan salmon, drained and picked for bones
1/2 cup red onion, diced
3/4 cup organic sun dried tomatoes, diced
1/2 cup organic artichoke hearts, diced
1/3 cup organic capers, drained
1/4 cup red wine vinegar
1/4 cup fresh lemon juice
1/3 cup olive oil
3 garlic cloves, minced
1 Tbsp dried oregano
1/4 cup dried parsley flakes
1 tsp sea salt
1/2 tsp fresh black pepper

1.)  Bring vegetable stock to a boil in a large pot.  Add rinsed quinoa to boiling stock.  Lower heat and cover at a simmer.  Let cook for about 20 minutes, or until all liquid is absorbed.

2.)  Remove from heat.  Fluff with a fork.  In a large bowl, add quinoa, salmon, onion, sun dried tomatoes, artichoke, and capers.

3.)  In a small bowl, whisk together red wine vinegar, lemon juice, olive oil, garlic, oregano, parsley, sea salt, and pepper.  Pour over quinoa mixture and toss to coat.  Serve warm or cold.

I like to top my plate as the picture shows above: a few dashes of hot sauce (my favorite flavor is Shoot That's Hot!), a couple hefty pinches of nutritional yeast, grated Parmesan cheese, and half an avocado.  SO GOOD!  Enjoy this rework!

Sushi Salad

This is a yummy fresh salad that I've been having for lunch lately, as I had been given a huge bag of brown rice to use up.  And who doesn't love sushi!  This is a play on the California Roll, minus the surimi.  You get all the sushi flavor, in a simpler form!  I've just been doing a vegetarian version, but of course add whatever sashimi you'd like! 

Sushi Salad
Makes 4 Servings

THE DRESSING
about 2 tsp cold filtered water
2 Tbsp Coconut Aminos
1/2 tsp ground ginger
2 tsp wasabi powder (more/less to taste)
1 Tbsp boiling water

THE SALAD
3 cups cooked brown rice
1/2 cup rice wine vinegar, divided
12-15 drops pure liquid stevia OR 1 Tbsp raw honey
1/2 tsp sea salt
1 Tbsp raw sesame seeds
3 Tbsp olive oil
2 Tbsp pickled ginger, chopped (more/less to taste)
3 organic green onions, chopped
2  organic carrots, shredded
1 organic red bell pepper, chopped into match sticks
1 organic cucumber, shredded
1 cup organic green peas
3 sheets nori (dried seaweed), broken up in to bite size pieces
1 avocado, diced
4 large handfuls organic spinach

1.)  Mix the dressing.  Stir together the wasabi powder with the boiling water until a paste forms (if using less wasabi paste, use less boiling water; if using more wasabi paste, use more boiling water).  Whisk other dressing ingredients into the wasabi paste.  Set aside.

2.)  In a large bowl, toss together all of the salad ingredients.  Can be served room temperature or chilled.  On each plate, add a large handful of washed organic spinach.  Spoon salad mixture over the spinach and drizzle with dressing, then serve.

Mediterranean Chicken-Quinoa Salad

In case you're not following my adventures and interesting article shares on Facebook, I wanted to let you know what Dave and I are up to for Lent.  We have helped launch a 40 day renewal series at our church focusing on renewing the temple God gave you -- your body!  We're already in to the second week, hard to believe!  That link takes you to the website/blog for the 40 day series, and we're also doing in-depth workshops weekly at church.  I invite you to follow along online and make some commitments and sacrifices for yourself (together with your family) this Lenten season.  By tightening your focus, you will grow closer to Him.

In case you missed it, here is the post where I shared the recipes I made for the kick-off workshop the Sunday before Ash Wednesday.  I threw together a few new recipes for the event, and all are listed in that post, so don't miss out!!!

And I just can't help but share one of those new recipes right here, mostly because I am so so satisfied at how it turned out, but also because I literally threw ingredients into a bowl at 3am, stirred it, put it in the fridge and rolled in to bed.  Didn't even taste test along the way, I was so dang tired.  Well this new on-a-whim salad turned heads and wowed even the kiddos!  Can you say "show stopper!?!"  Lunch, dinner, snack...it's perfect!

Mediterranean Chicken-Quinoa Salad
Makes 4 Servings

1 cup dry quinoa
2 cups sodium-free vegetable stock
3 cups cooked chicken, diced
1/2 cup red onion, diced
3/4 cup cucumber, diced
1/2 cup artichoke hearts, diced
1/4 cup red wine vinegar
1/4 cup fresh lemon juice
1/3 cup olive oil
3 garlic cloves, minced
1 Tbsp dried oregano
1/4 cup dried parsley flakes
1 tsp sea salt
1/2 tsp fresh black pepper

1.)  Bring vegetable stock to a boil in a large pot.  Under cold running water, rinse quinoa until water runs clear.  Add to boiling stock.  Lower heat and cover at a simmer.  Let cook for about 20 minutes, or until all liquid is absorbed.

2.)  Remove from heat.  Fluff with a fork.  In a large bowl, add quinoa, chicken, onion, cucumber, and artichoke.  (Is also great with added capers, tomatoes or garbanzo beans.)

3.)  In a small bowl, whisk together vinegar, lemon juice, olive oil, garlic, oregano, parsley, sea salt, and pepper.  Pour over quinoa mixture and toss to coat.  Serve warm or cold.

Creamy Cucumber Salad Dressing

This turned out to be quite the yummy experiment, so had to share!  Usually you'll find the cucumbers under the dressing, but in this case they ARE the dressing!

Cucumber Salad Dressing
Makes 1 1/2 cups

2 cucumbers, chopped
1 cup Healing Cuisine Mayonnaise OR full-fat Greek yogurt
1 Tbsp fresh lemon juice
1 Tbsp unsweetened almond milk
2 Tbsp fresh chopped green onion

Add all ingredients to blender.  Puree until smooth.  Taste test (mine needed a little sea salt and fresh pepper, but go with your tongue).  Chill about 1 hour before serving.

Picnic Week: Broccoli Cauliflower Salad

I'm closing out Picnic Recipe Week with a yummy favorite, sure to please the kids.  I've cleaned up the classic broccoli-cauliflower-ranch salad to make it Advanced Plan.  Don't be intimidated at making your own ranch dressing!!  You'll see my recipe below is simple and easy to put together.  (See more easy salad dressing options here.)  Hope you have enjoyed this fun week of summer inspiration!  I sure had fun creating these tasty salads for you!  Enjoy!

Broccoli Cauliflower Salad
Makes 6 Servings

BUTTERMILK RANCH DRESSING
1 cup organic plain Greek yogurt (full-fat)
1 cup raw milk (full-fat)
1 1/2 Tbsp fresh lemon juice
1/4 cup Healing Cuisine Mayonnaise
1 tsp garlic powder
1 Tbsp onion powder
1/2 tsp dried basil
1/2 tsp celery salt
2 Tbsp fresh dill, chopped

2 cups organic cauliflower florets, diced
2 cups organic broccoli florets, diced
1/3 cup organic celery, finely chopped
1/3 cup green onion, finely chopped
1/2 cup raw cheddar cheese, shredded (optional)
1/2 cup raw sunflower seeds or chopped raw cashews (optional)

1.)  Prepare the buttermilk ranch dressing:  In glass measuring cup, add milk and lemon juice and let stand for about 5 minutes (turns the milk into a buttermilk substitute).  Add Greek yogurt, mayonnaise, garlic powder, onion powder, basil, celery salt, and 1 Tablespoon of dill into blender.  Pour lemon/milk mixture into blender.  Blend until thoroughly combined.  By hand, stir in remaining 1 Tablespoon of fresh dill.  Transfer to small bowl, cover, and let stand in refrigerator for at least one hour to allow flavors to blend.  (Sometimes I let it sit over night.  OR stop here for a great ranch dip!)

2.)  When dressing is ready, add all ingredients to a large bowl.  Toss well to combine.  Refrigerate at least 2 hours before serving (over night is best).  Stir and toss again before serving.

Picnic Week: Healing Cuisine's Deviled Egg Salad

We've got just one more Picnic Week recipe to come after today.  I think you'll really enjoy today's dish.... Deviled Egg Salad!  It's a new spin on my Classic Egg Salad recipe.  It's great as a main dish or side dish, and is so yummy inside lettuce wraps or served over fresh greens!

Healing Cuisine's Deviled Egg Salad
Makes 8 Servings

10 free-range eggs, hard boiled, peeled and chopped
3/4 cup Chipotle Mayo
1/3 cup organic dill pickle, finely minced or pureed (more/less to taste) (I love the Real Pickles brand)
2 tsp organic unsweetened Dijon mustard
1/4 tsp sea salt
1 tsp fresh black pepper

In a large bowl, mix all ingredients together until well combined.  Chill for at least 2 hours before serving.  Sprinkle with paprika and cayenne before serving.

Picnic Week: Curried Chicken Salad

Picnic Week continues!  This is a fabulous new way to enjoy chicken salad.  It's great in lettuce wraps or over a bed of greens.  And of course so great on its own.  Surely a crowd pleaser!

Curried Chicken Salad
Makes 6 Servings

3/4 cup Healing Cuisine Mayonnaise
1 Tbsp curry powder
1/4 cup fresh lemon juice
3 cups free-range chicken, grilled/roasted and shredded
1 1/2 cups organic Granny Smith apple, 1 inch thin slices
2/3 cup organic celery, diced
1/3 cup organic unsweetened raisins (OMIT IF ADVANCED PLAN)
1/2 tsp sea salt

In a large bowl, whisk together mayonnaise, lemon juice, and curry powder until smooth.  Add remaining ingredients to bowl and toss well to coat.  Refrigerate at least 2 hours before serving.

Picnic Week: Fresh Carrot Dill Slaw

Picnic Week continues with a fresh Core Plan coleslaw - Carrot Dill Slaw.

Fresh Carrot Dill Slaw
Makes 5 Servings

2 Tbsp fresh lemon juice
2 tsp fresh lemon zest
3 Tbsp olive oil
1 clove garlic, minced
Sea salt, to taste
Fresh ground pepper, to taste
2 cups organic carrot, grated
3 Tbsp fresh dill, chopped
2 Tbsp organic green onion, thinly sliced on bias

Whisk lemon juice, olive oil, garlic, sea salt and pepper in a medium bowl. Add carrots, dill and scallions; toss to coat. Chill 2 hours to over night before serving.

Picnic Week: Healing Cuisine's Creamy Coleslaw

I've got another personal spin on a classic picnic recipe: Creamy Coleslaw.  Leave out the carrot if you are Advanced Plan.  It's still just as good, just missing a little splash of color.  Instead you could finely slice some yellow or orange bell pepper on a mandolin and add that in as substitute.

Healing Cuisine's Creamy Coleslaw
Makes 8 Servings

DRESSING
1/4 cup Healing Cuisine Mayonnaise
1/4 cup organic plain Greek yogurt
1 Tbsp organic unsweetened Dijon mustard
2 tsp Bragg's apple cider vinegar
1/4 tsp pure liquid stevia
1/2 teaspoon caraway seed or celery seed
Sea salt, to taste
Fresh ground pepper, to taste

2 cups organic red cabbage, shredded
2 cups organic green cabbage, shredded
1 cup organic carrots, grated (OMIT IF ADVANCED PLAN)
1/4 cup organic green onion, thinly sliced

1.)  In a large bowl, whisk together mayonnaise, Greek yogurt, mustard, vinegar, stevia, and caraway seed.  Taste and season with sea salt and pepper to your liking.

2.)  Add in cabbage, carrot, and green onion. Toss well to coat.  Cover and chill 2 hours to over night before serving.

Picnic Week: Spicy Turkey Bean Salad

Picnic Week continues...  This salad is pretty darn yummy!  In my testing stages, I've also tried with chicken instead of turkey which was still really good, but tastes the best with roasted turkey!  Also replaced the olives with diced zucchini and that was good as well, for a different taste.

Spicy Turkey Bean Salad
Makes 8 Servings

DRESSING
1/3 cup Bragg's apple cider vinegar
1/2 tsp sea salt
a little less than 1/2 tsp pure liquid stevia
1/2 tsp dried oregano
1/2 tsp ground cumin
1 large clove garlic, minced
1/2 tsp organic Tabasco sauce, or to taste
1 1/2 cups olive oil

6 handfuls of organic mixed salad greens, rinsed and dried
2 cups organic black beans, rinsed and drained
1 cup organic olives, sliced (I used black and red)
2 cups free-range turkey, cooked and shredded
1 organic avocado, diced
1 Tbsp fresh lemon juice
2 tsp fresh lemon zest
1 Tbsp organic jalapeno pepper, minced
1/3 cup red onion, chopped
1/2 cup raw cheddar cheese, grated

1.)  In blender, add apple cider vinegar, sea salt, stevia, oregano, cumin, garlic, and Tabasco sauce.  Blend on Medium speed until smooth.  While running blender on Medium-Low, drizzle in olive oil until emulsified.

2.)  In a large bowl, add all remaining salad ingredients, tossing to combine.  Pour dressing over the salad and toss until well coated.  Chill for 1-2 hours, then serve immediately.

Picnic Week: Three Bean Salad

Picnic Week continues!  This is my spin on the classic Three Bean Salad.

Three Bean Salad
Makes 10 Servings

2 cups organic green beans (fresh or frozen thawed), 1 inch pieces
2 cups organic yellow beans (fresh or frozen thawed), 1 inch pieces
2 cups organic red kidney beans, rinsed and drained
1/2 cup organic bell pepper (any color), diced
1/2 cup red onion, diced

DRESSING
1/2 cup Bragg's apple cider vinegar
1/3 cup olive oil
1 Tbsp raw honey (OMIT IF ADVANCED PLAN)
16 drops pure liquid stevia
1 tsp sea salt
Fresh pepper, to taste
1-2 pinches fresh thyme leaves (optional)
1 Tbsp organic unsweetened whole-grain mustard (optional)

1.)  Bring a large saucepan of filtered water to boil.  Add in the green and yellow beans and cook until crisp tender, about 5-8 minutes.  Remove from saucepan with a slotted spoon and drop into a bowl of ice water to stop the cooking and refresh.  Drain and spread beans over a clean tea towel or unbleached paper towel to dry.

2.)  In a large bowl, add green, yellow, and kidney beans, bell pepper, and onion.

3.)  In a medium bowl, whisk together the dressing ingredients until smooth.  Pour dressing over bean mixture.  Toss three bean salad well and chill for at least 4 hours.  Stir again before serving.

Picnic Week: Apple-Cherry Slaw

Welcome to Picnic Recipes Week at Healing Cuisine!  I am SO SO excited to share with you some new and some classic picnic recipes that are simple to make and easy to tote!  These will of course fall right under the potluck category as well, which I am always getting emails from you all for new potluck friendly recipes.  So these will arrive just in time for your 4th of July celebrations!  Hope you find some inspiration for your summer events in the upcoming week's worth of recipes!

I'm kicking off Picnic Week with a sweet and tangy Apple-Cherry Slaw!  Enjoy!!

Apple-Cherry Slaw
Makes 8 Servings

DRESSING
1/4 cup Bragg's apple cider vinegar
1/4 cup fresh squeezed orange juice/lemon juice
10 drops pure liquid stevia
2 tsp organic unsweetened Dijon mustard
Dash ground cinnamon
Dash ground nutmeg
1/4 tsp sea salt
1/3 cup olive oil

SLAW
4 cups organic red cabbage, shredded
2 cups organic arugula, rinsed and dried
1 Granny Smith apple, 1 inch thin slices
1/2 cup unsweetened dried cherries, coarsely chopped (can substitute raisins; OMIT IF ADVANCED PLAN)
1/4 cup red onion, thinly sliced
1/3 cup raw walnuts, coarsely chopped

1.)  In a large bowl, whisk together apple cider vinegar, orange juice, stevia, mustard, cinnamon, nutmeg, and sea salt until smooth.  While briskly whisking, stream in olive oil until dressing is emulsified.

2.)  Add remaining salad ingredients to bowl.  Toss well to coat.  Chill for up to 2 hours before serving for maximum crispness.  If making in advance, wait to add the Granny Smith apple and arugula until just before serving.

Happy Father's Day!: Grilled Hamburger Salad

I've been racking my brain for ideas for a great ML Nutrition Plans approved recipe for Father's Day.  Especially this year, as it's Dave's first official Father's Day.  I wanted to surprise him with an awesome and manly dish.

For weeks I was thinking and thinking, jotting down ideas on scratch paper, but nothing had come together in a "That's It!" kind of way.  So, I went to the source.  I asked papa Dave, "What does the best Father's Day food look like to you?"  And I waited, praying he would offer the inspiration for an amazing new recipe.  He thought about it, and finally said, "A burger on the grill."  That was it, all he wanted.  I had one of those duuuuhh moments I usually get at these times and proceeded to flip my mindset away from chicken dishes and stir fries back to the classic, manly summer dish, the hamburger.

I've twisted it up, Healing Cuisine style, to make the Grilled Hamburger Salad!  It's everything but the bun!  Dad can keep it Advanced Plan easily, and still get all the great tastes of his fav summer meal.  Try it for your dad this Father's Day!

I'm serving this salad with a combo of mayo-ketchup dressing.  Mustard is also optional.  I think it would be great with my Homemade Buttermilk Ranch dressing or Healing Cuisine's BBQ Sauce as well.  Feel free to experiment!  Caramelized onions also sound really good atop if you want to stray from the classic red onion.

(By the way, the burger recipe below is my signature recipe for classic burger patties.  They'll turn out perfect every time, guaranteed!  Add in your favorite seasonings, like chili powder or cumin, as you make homemade gourmet burgers at home with different toppings!)

Hamburger Salad
Makes 4 Servings

THE BURGER PATTIES
1 lb free-range 100% grass fed ground beef
1 large egg, beaten
1/3 cup red onion, grated
1/4 cup almond meal
1 Tbsp unsweetened Worcestershire sauce
2 cloves garlic, minced or smashed
1/2 tsp sea salt
1/4 tsp black pepper

SALAD
4 grilled hamburger patties (above)
3/4 cup red onion, sliced
2-4 dill pickles, sliced (I love the Real Pickles brand)
1 large organic tomato, diced
1 avocado, diced
1 large head organic iceberg lettuce, chopped
1 large head organic romaine lettuce, chopped
1 cup raw cheddar cheese, grated (optional)

DRESSING
3/4 cup Healing Cuisine Mayonnaise
3/4 cup Healing Cuisine Ketchup
Squirt of unsweetened organic mustard (optional)
Few drops of Tabasco sauce (optional)

1.)  Prepare the hamburger patties.  In a medium bowl, with your hands, mix ground beef, egg, onion, almond meal, Worcestershire sauce, garlic, sea salt and pepper until just blended.  Be careful not to over mix as it will make tough burgers.  Divide mixture into four equal portions and shape each into a patty about 4 inches wide.

2.)  Have Dad to the grilling, after all it is his day!  Preheat grill over High heat and oil with coconut oil.  Lay burgers on grill over High heat (you can hold your hand at grill level only 2 to 3 seconds).  Close lid.  For medium-well cooked burgers, cook about 7-8 minutes, turning once.  Remove from grill.  Allow patties to rest 10 minutes before cutting into or serving.

3.)  While Dad is grilling, prepare your dressing.  In a small bowl, mix together the mayonnaise and ketchup with a fork.  Stir in the optional mustard and Tabasco.  Chill until ready to serve.

4.)  Plate the salads.  Lay out a bed of mixed lettuce.  Top with the onion, pickles, avocado and tomato.  Place 1 burger patty in the center of each salad.  Sprinkle with cheese (optional) and drizzle with Ketchup-Mayo dressing.  Serve immediately while burgers are warm.  Be sure to serve with a steak knife for easy cutting!

Now that's a Father's Day meal to remember!

Zucchini Pasta Chicken Salad

Get out your julienne spiralizer!  It's time to make a healthy serving of today's recipe!  It gets better day after day as you eat the leftovers from your fridge, so I usually double this recipe.  I use my spiralizer on the thinest noodles setting, but you could make them any thickness that you prefer.

Spiralized Thin Zucchini Noodles

Zucchini Pasta Chicken Salad
Makes 4 Servings

2 medium organic zuccchinis
2 medium organic yellow squash
1 organic tomato, diced
1 cup black olives, diced (preservative free)
1 lb free-range chicken, cooked and shredded
1/4 cup fresh parsley, chopped

DRESSING
1/3 cup olive oil
1 Tbsp Bragg's apple cider vinegar
Juice of half a lemon
1/2 tsp dried basil
1 tsp organic unsweetened mustard
Sea salt and fresh pepper, to taste

1.)  Using your spiralizer, make noodles out of the zucchinis and yellow squash.  (TIP:  Keep the zucchini and squash cores for soups/stocks or stir fry dishes.)

2.)  In a large sauce pan, bring a few cups of water to boil.  Place steam in bottom of pan and steam the zucchini and squash noodles for about 5 minutes or until tender.  Remove from heat and drain.

3.)  Toss together the noodles, chicken, tomatoes, olives, and parsley.

4.)  In a small bowl, whisk together the dressing ingredients.  Pour over the salad and toss to combine.  Enjoy warm or chill for a few hours before serving.

Cucumber Raspberry Mint Salad

I know, I know, it sounds weird to enjoy garlic with raspberries.  But seriously, this salad is delicious!  It's a spin off of the classic cucumber garlic mint salad.  Mine is refreshing and savory at the same time.  Give the dressing and cucumbers 24 hours in the fridge to blend together, then add the raspberries just at serving time.  The flavors work really well together!


Cucumber Raspberry Mint Salad
Makes 6 Servings

2 cups plain full fat Greek yogurt
1/2 cup fresh lime juice
1/4 cup fresh mint, chopped
2 cloves garlic, minced
3 medium organic cucumbers, quartered and sliced
1/2 cup fresh organic raspberries
Sea salt and fresh pepper, to taste

1.)   In a mixing bowl, whisk together yogurt, lime juice, mint, and garlic.

2.)   In a salad bowl, toss cucumbers with yogurt sauce.  Season with salt and pepper.  Chill in refrigerator for 30 minutes.  Gently stir in raspberries just before serving.

Cardamom-Glazed Grilled Mango

I LOVE FLORIDA!!  Whole Foods had local organic mangos, perfectly ripe, on sale today.  I indulged and bought a few, a special treat for Dave and I who have been sticking to Advanced Plan berries and Granny Smith apples since last fall.  Prepared this simple side dish and served along side grilled chicken.

I've added about 1-2 Tablespoons of raw honey to this recipe to aid in caramelization.  Leave it out if you don't want the added sugar.  It will be just as good without, just a little less crunchy!  The slightly burned sugar gives the mango a really nice flavor, which compliments the cardamom beautifully.  If omitting honey, use a bit of lemon juice and olive oil instead.

Cardamom-Glazed Grilled Mango

2 ripe mangoes, skinned & cubed
1-2 Tbsp organic raw honey
3 green cardamom pods, shelled and ground with mortar and pestle
2 Tbsp unsweetened coconut flakes
1/4 tsp cinnamon
about 6 bamboo skewers, soaked in water

1.)  Preheat grill on High heat.  Mix all ingredients together in a medium bowl, being sure to coat all sides of the mango chunks.  Grease the grill with coconut oil.

2.)  Load the skewers with the crusted mango and set on the grill. Let it go until it just starts to brown/blacken and flip, doing the same with the other side (should take 3-4 minutes).  Serve on a bed of greens for a nice side salad.

6 skewers was a little much for just the two of us, but the grilled mango was SO good that we enjoyed for dessert atop Greek yogurt with chopped raw almonds.  Grilled mango is delicious!

Black Bean Confetti Salad

Salads, salads, salads... I've been eating so many lately and got myself into a rut!  Finding I'm wanting a week's break from spinach and kale.  So here is what I came up with for lunch today.  Thought it was very delicious, and although a salad, a great change from the usual greens!  But, you could even toss this with salad greens to make it more substantial!

Black Bean Confetti Salad
Makes 4 Servings

2 15-ounce cans organic black beans, drained and rinsed
4 organic bell peppers, a mix of colors, diced
1 organic cucumber, diced
1 organic jalapeno pepper, minced (optional)
1 white onion, diced
Juice of one large lime
3 Tbsp olive oil
1 clove garlic, pressed
1 tsp ground cumin
3/4 tsp sea salt
1/8 tsp cayenne
Handful of fresh cilantro, chopped (optional)
A few spoonfuls of organic Greek yogurt (optional)

Mix beans, bell peppers, cucumber, jalapeno, and onion in a large bowl.  In a separate, smaller bowl, whisk lime juice, olive oil, garlic, cumin, sea salt, cayenne and cilantro into a vinaigrette.  Pour vinaigrette over the bean mixture, toss well to coat, and adjust seasonings to taste.  Spoon into bowl and top with spoonful of Greek yogurt.

And that's what's for lunch today!

Green Apple Salad with Almonds

This turned out to be quite the elegant little salad.  We had it as an appetizer to my Chicken with Oranges dinner (recipe coming next!).  A very good pairing, although this salad can stand its own as a lunch and would be great paired with beef as well.  Mmm, I loved it!  And I was so excited to dive in, that I forgot to take a picture.  But trust me, it's worth making!

Green Apple Salad with Almonds

1 cup organic, unsweetened apple juice
1/4 cup Bragg apple cider vinegar, divided
1 shallot, minced
1/4 cup olive oil
1 Tbsp fresh tarragon, torn
1 1/2 tsp spoonable stevia powder
Sea salt to taste
Fresh black pepper to taste
2 organic Granny Smith apples, sliced
3 ribs organic celery, thinly sliced on the bias
1/4 cup raw almonds, coarsely chopped
1 Tbsp fresh chives, chopped
2 oz raw goat cheese
Mix of fresh organic spring greens and spinach

1.)   In small saucepan combine apple juice and 2 Tbsp apple cider vinegar.  Heat to boiling and continue boiling until liquid is reduced by half (about 15 minutes).  Set aside to cool.

2.)  In a small bowl, mix remaining vinegar with the shallots, olive oil, tarragon, spoonable stevia, sea salt and pepper.  Whisk together with fork until stevia dissolves.

3.)  In medium bowl, toss together apples, celery, almonds and chives.  Stir in vinaigrette.

4.)  Assemble salad on small plates, greens first, stacking the apple mixture next.  Sprinkle goat cheese over top.  Drizzle with apple juice reduction and enjoy!

Quinoa Apple Salad

Nicole, this one's for you!  Everyone else, enjoy!  :)

Quinoa Apple Salad
Serves 4

1/4 cup raw almonds
1 cup quinoa
2 cups filtered water
1 Tbsp shallot, minced
1 tsp curry powder
1/4 tsp sea salt
2 Tbsp fresh lemon juice
Freshly ground pepper, to taste
2 Tbsp olive oil
1 Granny Smith apple, diced thin
1/4 cup loosely packed fresh mint leaves, chopped

1.)  Coarsely chop almonds in food processor.


2.)  Rinse quinoa thoroughly in a fine sieve.  Drain well.  Bring 2 cups filtered water to a boil in a medium saucepan.  Add quinoa.  Return to a boil.  Stir quinoa.  Cover and reduce heat to Low.  Simmer until quinoa is tender but still chewy, about 15 minutes (follow package instructions).  Fluff quinoa with a fork and let cool.

3.)  Whisk together shallot, curry powder, salt, and lemon juice in a large bowl.  Season with pepper. Whisking constantly, stream in olive oil, whisking until dressing is emulsified.  Add quinoa, apple, mint, and nuts.  Mix well to combine.  Serve.

Quinoa Veggie Salad

Enjoy this super simple warm salad.  I enjoy bringing it to the office with me for lunch, and it also makes a quick side dish along chicken or salmon.  OR, you can stir in shredded chicken or salmon for a new dish!

Quinoa Veggie Salad
Makes 2 Servings

1/4 cup raw almonds, chopped
1/2 cup quinoa
2 tsp coconut oil
2 tsp olive oil
1 organic yellow bell pepper, diced
2 garlic cloves, minced
2 scallions, thinly sliced
1/8 tsp red pepper flakes
1 tsp chopped fresh thyme
1 cup filtered water
1/4 tsp sea salt
1 organic zucchini, diced
1 organic celery stalk, diced
Juice of 1 lime

1.)  Preheat oven to 300 degrees F.  Toast almonds until lightly browned, and fragrant, about 7 minutes. Remove from oven and set aside.  Meanwhile, place quinoa in a fine sieve and rinse under cold filtered water until the water runs clear.  Drain.

2.)  In a medium saucepan, heat coconut oil over Medium heat.  Add bell pepper, garlic, scallions, and red pepper flakes.  Saute until tender, about 6 minutes.

3.)  Stir in quinoa, thyme, filtered water, and 1/4 teaspoon sea salt.  Bring to a boil, reduce to a simmer, cover, and cook 7 minutes.  Stir in zucchini, cover, and cook until quinoa is tender but not mushy, 6 to 8 minutes longer.  Remove the saucepan from heat.

4.)  Stir in celery, almonds, and olive oil, season with sea salt and fluff with a fork.  Serve warm or cold.  Before serving, drizzle with fresh lime juice.