Healthy Recipes

(Click above Picture to go to Website) Quinoa – prepare on package directions

*Chipotle Corn Salsa found on Pinterest, Peppers

Tomato Salsa – Homemade or store bought

1 can black beans, save leftovers in original juice

Garnish with fresh avocado, and cilantro

I like to add Romaine lettuce in the layers sometimes. I store my quinoa separate and assemble bowls each day. Enjoy!

Chipotle Corn Salsa

1 (2 cups) package of frozen corn, thawed

1 Poblano pepper, (roasted or plain – your preference)

1 Jalapeño, chopped

1 small red onion, chopped

1T Lime juice

Enjoy!

 Submitted by Judy S. (PCPA)

(Click above Picture to go to Website) 

This Hawaiian Quinoa Bowl  makes a complete meal– veggies, protein, grains and fruit. Vegetarian  and gluten free. LOVE IT as a side or an entree or on top of a big ole  bowl of greens!

Ingredients

• 2 cups cooked quinoa, cooled
• 1 can black beans, drained and rinsed
• 1 cup diced pineapple
• 2 green onions, chopped
• 1/2 red bell pepper, diced
• 1/4 cup cilantro, chopped
• 6 tablespoons lime juice (about 2 limes)
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil
• 2 teaspoons honey
• salt and freshly ground pepper to taste

1. In large bowl combine quinoa, beans, pineapple, onions, bell pepper, and cilantro.
2. In a small bowl, whisk together lime juice, vinegar, oil, honey salt  and pepper. Pour dressing over quinoa salad and toss to coat.
3. Serve chilled or room temp.

(Click above Picture to go to Website) (Variation) - ½ c green lentils - Cooked with Bayleaf and 1 ½ c water. 

Reserve ¼ c lentils for Food Processor. The rest gets mixed in whole for texture.

• Sauté

1 carrot, chopped

1 celery, chopped

3 cloves garlic, chopped

½ c onion, chopped

1 t oregano, ¼ t thyme

• Food Processor: 

¼ c cooked lentils from above

Sautéed veggies

5 T tomato paste

1 c rolled oats

¼ t cayenne, 2 T nutritional yeast, 1 T EVOO (Extra virgin olive oil), 2T flaxseed, ½ c walnuts, 1 t  apple cider vinegar

Pulse to combine ingredients but not too long to make a paste. Stir in the rest of lentils.

Make a loaf by placing in parchment lined or Pam sprayed loaf pan.

• Topping: 2T tomato paste, 2 T balsamic vinegar, and 2 T maple syrup
• Bake at 375 degrees for 25 minutes

Submitted by Judy S. 

(Click above Picture to go to Website) 

1. 1 small bunch beets, or enough canned beets (no salt added) to make 3 cups, drained
2. 1/4 cup red wine vinegar
3. 3 tablespoons balsamic vinegar
4. 1 tablespoon olive oil
5. 1 tablespoon water
6. 8 cups fresh salad greens
7. 1/4 cup chopped apple
8. 1/4 cup chopped celery
9. Freshly ground pepper
10. 3 tablespoons chopped walnuts
11. 1/4 cup gorgonzola cheese, crumbled

Steam raw beets in water in saucepan until  tender. Slip off skins. Rinse to cool. Slice in 1/2-inch rounds. In a  medium bowl, toss with red wine vinegar.

In a large bowl, combine balsamic vinegar, olive oil and water. Add salad greens and toss.

Put greens onto individual salad plates. Top with sliced beets, and  chopped apples and celery. Sprinkle with pepper, walnuts and cheese.  Serve immediately.

(Click above Picture to go to Original recipe on Website) 

(Original recipe web but this has been tweaked by my daughter 😊)

Original recipe Pinterest but this has been tweaked by my daughter 😊

• ¾ c quinoa cooked in 1 ½ c vegetable stock (I use unsalted stock) Prepare and set aside
• Sauté - in 2 T EVOO (extra virgin olive oil)

2 jalapenos, chopped

1 yellow onion, chopped

1 poblano, chopped 

½ orange pepper, chopped

• Add 3 cloves garlic, ½ t coriander, ¼ t cayenne, 2 ½ t chili powder, ½ t sugar, 1 ½ t smoked paprika, 2t cocoa powder, 2 t cumin, S & P. Sauté just enough time to wake up the spices then deglaze pan with a little Vegetable stock.
• Add 28 oz can crushed tomatoes, 1 (15 oz) can tomato sauce, 1 (15 oz) can fire roasted tomatoes, 1 ½ c vegetable stock. Simmer 30 minutes
• Add 2 (15 oz) can Tri-Blend beans, 1 ½ c corn, frozen and quinoa, Bring back to a boil. Serve
• Garnish with lime and avocados. Don’t leave out the lime on top because it adds such a light punch to the chili. Enjoy!

  Submitted by Judy S.