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    • Zesty Quinoa Bean...Medley?

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    •  4/26/2010 1:54:12 PM
    • As you can tell by the name of this post...I'm not sure what to call this recipe.

      But what I do know for sure- is that it is so YUMMY!!!

       

      I basically combined two of our recipes (slightly modified) to come up with this ZESTY QUINOA BEAN recipe.

      It happened by chance- which made it so fun.

       

      A couple weeks ago I made our QUINOA STEW... but since I have been reading a lot about how healthy QUINOA is, I decided to double the quinoa in the recipe which made it less of a stew and more chunky.  This recipe by itself was okay...but when I added sliced avocado and cilantro- it turned out to be a very yummy meal.

       

       

      QUINOA (keen-wah)

      Quinoa not only has high protein content, but the protein is of an exceptionally high quality.  It contains all the essential amino acids, making quinoa an excellent protein source for vegetarians.

       

      I still had some leftovers of the Quinoa recipe that I wanted to eat- but I didn't have any fresh cilantro or avocados.  But I did have some fresh ANYTIME BEAN DIP in my fridge.  So I decided to take a chance- and I added the dip to the Quinoa recipe.

      IT WAS SO YUMMY!  The flavors complimented each other perfectly.

      I have made this combined recipe twice now- and my kids LOVE IT!  It gives them their serving of BEANS, WHOLE GRAINS, and VEGGIES for the day.  Give this recipe a try- it's great as leftovers!

       

      *if you have any better ideas for the name of this yummy meal...let me know!

       

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    • Mexican Corn Salad- muy bueno!

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    •  4/9/2010 3:33:38 PM
    • When I first found this recipe- I hoped it would be good...I was somewhat unsure about the flavor it might have.

      I noticed that every ingredient are things that I always have on hand, but I am not used to using seasoned rice vinegar and coriander.

      I have really been trying to make new recipes- so I went for it...

      AND I LOVED IT!  I knew it must be good when both my kids ate some (even my picky eater!)

      The first bowl I made was gone very quickly.  I ended up making another one later that same day.

      It taste just as good (if not better) the next day.

       

      Now- this recipe is one of my favorite snacks- so I just have to share!

       

      Mexican Corn Salad
      Makes 6 servings


      1 15-ounce can corn, drained
      1 large cucumber, peeled and diced
      1/2 cup finely chopped red onion
      1 medium red bell pepper, seeded and finely diced
      1 medium tomato, seeded and diced
      1/2 cup chopped fresh cilantro
      2 tablespoons seasoned rice vinegar
      2 tablespoons cider vinegar or distilled vinegar
      1 tablespoon lemon or lime juice
      1 garlic clove, minced
      1 teaspoon ground cumin
      1 teaspoon ground coriander
      1/8 teaspoon cayenne pepper


      In a large salad bowl, combine corn, cucumber, onion, bell pepper, tomato, and cilantro. In a small bowl, combine vinegars, lemon or lime juice, garlic, cumin, coriander, and cayenne. Pour over the salad and toss gently to mix.

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    • Veggie Panini and Cream of Broccoli Soup

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    •  4/6/2010 9:57:24 AM
    • I have been eating some really yummy meals that I am so excited about- I just have to share!

       

      I recently purchased 2 products that I LOVE!

      EARTH GRAINS 100% Natural Thins Buns

      and

      OROWEAT Sandwich Thins

       

      They are basically the same product...Thins buns that seem to have the taste of pita bread.  I found them for a great deal at my local COSTCO.  I thought I would give them a try.  They are so much fun!

       

      Yesterday I made quick VEGGIE PANINI's...and I couldn't get enough.

       

       

      VEGGIE PANINI

       

      Ingredients

      Avocado

      Fresh Lemon Juice

      Salt (optional)

      Red pepper (diced)

      Red Onion (sliced very thin)

      Spinach

      Stone Ground Mustard

      Thins Buns/Sandwich Thins

       

      DIRECTIONS

      Mash the avocado with a fork until creamy.  Add fresh lemon juice and salt to taste.

      Spread Avocado on half of sandwich thin.  Sprinkle red pepper and onion on avocado spread.

      Place spinach on top.  Spread mustard on top of sandwich thin and place on top of sandwich.

      I heated my sandwich on my George Forman Grill- just till is was warm.

      You can add any other vegetable that you want:  Cucumber, Tomato, Sprouts, etc.

      Next time I think I will use my homemade hummus instead of mustard (see hummus recipe here).

       

      I ate my panini with left over Cream of Brocolli soup (recipe here) and some sliced cucumber.  (I like the brocolli soup even better the next day).  WHAT A YUMMY LUNCH!

       

       

       

       

      I have been using these sandwich thins for my daughter's lunch as well!  It's a fun way to make a quick veggie sandwich. (also pictured in her lunch is our Anytime bean dip- see recipe here).

      It's always a good thing to mix things up for her and do something slightly different- and she has been eating it...so she must like them too!

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