VEGETARIAN PAELLA 
(optional to add mussels, too!)

Eric’s brother Jason and his girlfriend, Khushbu made this simple vegetarian version of classic Spanish paella. They added lima beans and peas for extra flavor and protein. We topped it with steamed mussels, too, but that is of course optional! We originally made the boys go hunt for clams, but they came back with a whopping TEN. Good thing we aren’t hunters and gatherers these days, we’d be hungry!

They also grilled corn and stuffed jalapeno peppers with this amazing cheese blend. I'll post pics of it, and if you want the recipes, just reach out to me and I can pass your way. Everything was to die for!

Ingredients:
2 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
4 cloves garlic, finely chopped
1 cup uncooked brown basmati rice
1/4 teaspoon saffron strands 
1 (14-ounce) can whole tomatoes, drained
1 small green bell pepper, cored, seeded and chopped
1 small yellow bell pepper, cored, seeded and chopped
1 cup frozen lima beans
2 cups gluten-free vegetable broth
1 cup frozen peas
Lemon wedges for garnish

Directions:
Heat oil over medium heat in a large skillet. Add onions and garlic and cook for 3 minutes. Add rice and saffron and continue to cook, stirring constantly, for 1 minute more. Add tomatoes and stir to break up with a large spoon. Add peppers and lima beans and cook, stirring, for 1 minute more. Add broth and bring to a boil. Boil for 2 minutes, then reduce heat to a simmer. Cover and cook for 10 minutes. Add mussels for 5 minutes to absorb some the flavor. Check to see if more liquid is needed to prevent sticking. If so, add about 1/4 to 1/2 cup water, then cover and cook another 5 minutes.

Stir in peas and cook until just tender and liquid is absorbed. The rice should not be over-cooked, but just slightly al dente. (If not tender enough, you may add a bit more water and continue cooking.) Serve garnished with lemon wedges

WHOLE GRAIN PASTA SALAD

Serves 8

Blog: Confessions of a Health Coach - Part 1

Ingredients:
12 oz. Whole Grain Pasta - Try Quinoa or Ezekiel brand pasta! 
1 small head broccoli, cut into small florets 
1/4 cup flaxseed oil (You can use Extra Virgin Olive Oil if flax oil isn't available)
1/4 cup balsamic vinegar 
2 tbsp fresh lemon juice 
1 tbsp dijon mustard 
1 tbsp honey 
1 garlic clove, minced 
Coarse salt and freshly ground pepper 
2 pints cherry tomatoes, halved 
1 bunch of arugula 
1 cup pecans 
1/2 cup fresh basil 

Directions:  Cook pasta as instructed on box, adding in broccoli for last minute of cooking. Drain the pasta and broccoli and stick in the fridge to let it cool. While pasta cooks, combine flax oil, vinegar, lemon juice, mustard, honey and garlic and 1/2 tsp salt in large bowl, season w/ pepper. Add drained pasta and broccoli and stir to coat, let cool. Mix in tomatoes, pecans, basil and arugula, adding more salt if desired. Best served cold :-)   
Serves 8.

 "PEANUT" SAUCE VEGGIES OVER QUINOA - The Thai way
Blog: Confessions of a Health Coach - Part 1 

Ingredients:

1/2 cup almond butter
1 tbsp fresh ginger, chopped
1 1/2 tbsp lemon juice
2 tbsp dates (you can use raisins, too)
2 cloves garlic
1 1/2 tbsp of shoyu or sea salt (I used Shoyu - it's like soy sauce on steroids)
1/3 cup water, to thin the sauce
1 large zucchinni (or two smaller ones), sliced in quarters
2 carrots, chopped
1 cup broccoli florets
1 cup quinoa

Directions: 
Cook quinoa on stove for about 15 minutes. While cooking, blend the almond butter, ginger, lemon, dates, garlic, salt and water until smooth in the blender. Toss the sauce with veggies in large mixing bowl. Serve over quinoa. If you insist, you are allowed to lightly steam the veggies but I'm telling you, you won't need to. 

 

Simple Summer Quinoa

Blog: My So-Called Balanced Life

1 Cup Quinoa
3 small peppers, diced (an orange, a yellow, and a green to make it super gorgeous)
1 cucumber, diced
1/2 cup chopped walnuts
1 tbsp Extra Virgin Olive Oil
2 tbsp Balsamic Vinaigrette
Himalayan Salt to taste

Get everything out and looking pretty, while your quinoa cooks on the stove...

 

 

 

 

 

 

Chop the ingredients

 

 

 

 

 

 

 

 

Mix it all together and VOILA, you're done...

 

 

 

 

 

 

 

 

 

 

***********************************
Broccoli Chickpea Salad
Serves 1

Blog: Keep it Simple

1 ½ cups of broccoli, steamed
1/3 cup canned chickpeas, rinsed
1 tsp avocado oil (or extra virgin olive oil)
Himalayan salt to taste

Steamer baskets are the greatest invention ever…
Lightly steam the broccoli for 5 – 7 minutes

Rinse your chickpeas in a cute strainer…

Combine all ingredients in a bowl and sninner (snack/dinner) is served.

 

******************************
FISH TACOS WITH MANGO SALSA

Blog: It's a Beautiful Day

For the fish:
Serves 3-4
1 pound tilapia
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
2 tbsp extra virgin olive oil
8 (6-inch) corn tortillas
2 cups shredded raw red cabbage
2 lime wedges
Sliced Avocado

For the mango salsa:
1/2 cup finely diced mango (see below for its health benefits!)
1/2 cup finely diced red bell pepper
1/4 cup finely diced red onion
1/2 Serrano chile pepper, finely chopped
2 tablespoons finely chopped fresh cilantro
1 tablespoon freshly squeezed lime juice
1 teaspoon honey
1/4 teaspoon kosher salt

Directions

Pre-heat the oven to 325 degrees. Meanwhile, place the tilapia in a baking pan and season with cumin, salt, and pepper. Brush both sides with extra virgin olive oil so the fish does not stick to the pan.

In a medium bowl, stir together the salsa ingredients. Taste and adjust the seasoning if necessary. Cover tightly with plastic wrap and let stand at room temperature for 30 minutes (while the fish cooks).

Bake the fish for about 20-25 minutes, until it is just opaque in the center but not flaking. Transfer the fish to a cutting board and cut into chunks.

While the fish is cooking, heat the corn tortilla in the oven for 1 - 2 minutes (or microwave for 15 seconds).

Divide the fish chunks among the 6 tortillas. Top each with 1/4 cup of the red cabbage and 1/4 cup of the mango salsa. Add sliced avocado and squeeze lime juice over each taco and serve hot.

 

 

 

 

 

 

 

 

 

 

*****************************
Cucumber and Cherry Tomato Salad - Good for a side with dinner

Blog: It's a Beautiful Day

Serves 3 -4
1 cucumber, sliced
1 small batch of cherry tomatoes, sliced in half
2 tbsp red wine vinegar
1 tbsp extra virgin olive oil
salt and pepper to taste