Beet Greens with Caramelized Onions

1 tblsp olive oil
1/4 lb yellow onion, diced
1/8 tsp fresh thyme
1/8 tsp fresh rosemary
1 garlic clove, minced
1/8 tsp salt
fresh black pepper
1/8c balsamic vinegar
4c beet leaves, washed and chopped

Heat the oil over medium high heat till it stops sizzling.  Add onions and reduce the heat to medium-low.  Cook slowly, stirring occasionally, until golden brown and caramelized, about 30 minutes.  Add the thyme, rosemary, garlic, salt, and pepper, and vinegar stir well to combine.  Cook for 5-15 more minute.  Add beet greens just to wilt.

Baked Quinoa Zucchini Chips with Sriracha Sauce

• 1 large zucchini, sliced into ¼ inch thick rounds
• 2/3 cup almond milk (or milk of choice)
• 1 tablespoon lemon juice
• ½ cup toasted Quinoa Flour (see note)
• ¾ cup Quinoa Flakes
• ½ cup crumbled rice crackers OR panko breadrumbs
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• ½ teaspoon sea salt
• ½ teaspoon fresh cracked black pepper
• Olive oil spray
• 
  
Sriracha Dipping Sauce
• 1/3 cup tofu mayo or Greek Yogurt
• 1 – 3 teaspoons Siracha (to taste)
• 1 tablespoon fresh lime juice
• 3 cloves minced garlic

1. Preheat oven to 425. Place a wire rack on top of a baking sheet.
2. Combine almond milk and lemon juice and set aside.
3. Place quinoa flour, quinoa flakes, rice crackers, garlic powder, onion powder, smoked paprika, sea salt and black pepper in a food processor. Pulse until smooth.
4. Dredge zucchini wedges in quinoa and cracker mixture. (Only a little bit will stick) Dip in milk mixture and then recoat with the quinoa mixture. Spray or brush with olive oil. Place on wire rack and bake for 20 to 25 minutes, until golden brown. If desired, serve with Sriracha Dipping Sauce
5. For the dipping sauce: Combine all ingredients in a small bowl and mix until well combined. Store in the refrigerator until chilled.

Never toasted quinoa flour? It’s really simple but completely optional. I do it because I love the nutty and less earthy taste that it brings out. All you need to do is line a baking sheet with parchment paper and spread the flour out to about 1/4 inch deep. (I do a box at a time.) Bake on 220 degrees for 2 1/2 hours. Allow to cool completely and then store in a sealed container in the refrigerator or freezer.

Thank you CookingQuinoa.net for this great recipe!! - Jessie

Apple Cider Vinaigrette

Apple Cider Vinaigrette

3 tblsp honey
4-5 tblsp apple cider vinegar
pinch of salt
pinch of pepper
3-4 shakes Braggs 24 Spice Mix
1/8c Extra Virgin Olive Oil
2-3 cloves chopped garlic.

Whisk together the honey, acv and seasonings. Then slowly add in the olive oil while whisking. Taste and adjust as needed. Then add chopped garlic. Allow to sit for an hour so flavors combine. Keep refrigerated in air-tight container. Keeps up to 2 weeks.

Crunchy Bok Choy Slaw

1/4c rice vinegar
1 tblsp toasted sesame oil
1 tsp agave
2 tsp Dijon mustard
1/4 tsp salt
6c bok choy, very thinly sliced
2 medium carrots, peeled and shredded
2 scallions, thinly sliced

1 tsp sesame seeds

Whisk vinegar, oil, agave, mustard and salt in a large bowl until the agave dissolves. Add bok choy, carrots and scallions.  Toss to coat with the dressing. Sprinkle with sesame seeds.

Mini Turkey Meatloaf & Maple Green Beans - Sheet Pan Dinner!

Ground turkey, shredded sweet potatoes and tangy barbeque sauce make short order of comforting, homemade meatloaf. Roasting the maple-spiked green beans on the same sheet tray makes prep and clean-up a cinch.

2 teaspoons 365 Everyday Value Extra-Virgin Olive Oil, plus more for oiling pan
1 pound ground turkey breast
1/2 cup finely chopped yellow onion
1 cup grated sweet potato
1/4 cup barbeque sauce, divided
1 3/4 teaspoon fine sea salt, divided
1/2 teaspoon ground black pepper, divided
1 pound green beans, trimmed
1 tablespoon 365 Everyday Value Organic Maple Syrup

Preheat oven to 400°F. Lightly oil a large sheet tray. In a bowl, mix turkey, onion, sweet potato, 3 tablespoons barbeque sauce, 1 teaspoon salt and 1/4 teaspoon pepper. Form into four loaves, brush with remaining 1 tablespoon barbecue sauce and bake on sheet tray for 20 minutes.

In a large bowl, toss green beans with maple syrup, oil and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Arrange on sheet tray next to meatloaves and roast until tender and meatloaves are cooked through (165°F), 20 to 25 minutes more.

Nutritional Info:
PER SERVING:290 calories (100 from fat), 11g total fat, 2.5g saturated fat, 80mg cholesterol,1120mg sodium, 24g carbohydrate (6g dietary fiber, 13g sugar), 25g protein

Goat Cheese Pesto Stuffed Tomatoes

Goat Cheese Pesto Stuffed Tomatoes

1/3c goat cheese (chèvre)
2 tblsp fresh-made basil pesto
4 medium tomatoes
2 tsp extra-virgin olive oil
1/2 tsp sea salt
1/2 tsp ground pepper
1 tblsp minced fresh basil

Preheat oven to 350°F. Mix together goat cheese and pesto on a small bowl; set aside. Cut about 1/4 inch off top of tomato and discard "cap." Drizzle olive oil on tomato. Season with salt and pepper.

Bake tomatoes on baking sheet for about 45 minutes, or until tender. (They should not cook so long that they begin to fall apart.) Remove from oven and top with goat cheese mixture. Sprinkle with basil and broil for about 2 minutes, or until cheese begins to turn golden and bubble. Serve immediately.

Broccoli, Shiitake & Red Onion Roast

Broccoli, Shiitake & Red Onion Roast

1 1/4 lb broccoli heads
1/2 lb large shiitake mushrooms
1 red onion, sliced crosswise
olive oil
sea salt & pepper
2 tbsp balsamic vinegar

Preheat the oven to 425°. Trim and peel the broccoli stems. Cut the broccoli lengthwise into long stalks, with 1 or 2 florets each. Cut any remaining florets into 2-inch pieces. Spread the broccoli on a large, rimmed baking sheet. On another large, rimmed baking sheet, put the shiitake on one side and the onion slices on the other. Generously brush all the vegetables with olive oil, season with salt and pepper and roast for about 20 minutes, until just tender and lightly browned. Transfer the broccoli to a platter. Drizzle the balsamic vinegar over the mushrooms and onion rings and stir to coat the vegetables. Top the broccoli with the shiitake and onion and serve.

Homemade Healthy Artichoke Dip

Homemade Healthy Artichoke Dip

8 oz 1/3 less fat cream cheese
1/2c light olive oil mayo
1/2c Fage 0% greek yogurt
1/2 cup grated Parmesan cheese
3 cloves garlic, or to taste
3c shredded part-skim mozzarella cheese
1/2 tsp freshly ground black pepper
1/4 tsp cayenne pepper (optional)
1 jar marinated artichoke hearts, drained and chopped
1 small onion, diced

Preheat oven to 350°F. In the bowl of a food processor, place the cream cheese, mayonnaise, sour cream, Parmesan cheese and garlic. Purée until all ingredients are combined. Add mozzarella cheese, black pepper and cayenne, pulsing just until combined. Add artichoke hearts and pulse again just until combined. Transfer mixture to a bowl and stir in the onion.

Bake in a 9-inch square glass baking dish for 40 to 45 minutes, until bubbly and browned. Serve immediately.

Harvest Salad with Pumpkin Vinaigrette

Harvest Salad:
1 large head of romaine lettuce, chopped
2 carrots, shredded
4 – 6 mushrooms, sliced
1 small green apple, sliced
One cob of fresh corn, cut off the cob
1/4c pumpkin seeds, toasted
1/4c cranberries
1/4c pecans, chopped

Pumpkin Vinaigrette:
1/2c pumpkin puree
1/4c apple cider vinegar
1/2c olive oil
3 or 4 fresh sage leaves, minced
1 garlic clove, minced
1/2 tsp sea salt
1/4 tsp black pepper

Mix all of the ingredients for vinaigrette in a blender.  Toss salad ingredients in a bowl, and top with the dressing.

Quinoa Grape Salad with Roasted Jalapenos

Quinoa Grape Salad with Roasted Jalapenos

4 large jalapeños, seeded and roughly chopped
1/4c plus 1 tsp olive oil
Salt to taste
1c quinoa, rinsed well
1/4c lime juice
2 green onions, thinly sliced
1/4c crumbled queso fresco or feta cheese
1/4c pumpkin seeds, toasted
1/2c seedless red grapes, halved
1/4c chopped cilantro

Preheat oven to 400°F. Toss jalapeños with 1 teaspoon of the oil and salt, transfer to a baking sheet and roast until soft and slightly blackened, about 20 minutes. Set aside to let cool.

Meanwhile, put quinoa and 2 cups water into a medium pot and bring to a boil. Reduce heat to medium-low, cover and simmer until water is absorbed and quinoa is tender, about 20 minutes. Transfer to a large bowl and set aside to let cool.

Whisk together lime juice and salt. Drizzle in remaining ¼ cup oil while continuing to whisk constantly. Pour dressing over quinoa then add jalapeños, green onions, queso fresco, pumpkin seeds, grapes and cilantro and toss gently to combine.

Baked Sweet Potato Fries

Baked Sweet Potato Fries

1/2 tstp ground cumin
1/2 tsp salt
1/4 tsp cayenne
1 tblsp olive oil
2 large sweet potatoes

In a small bowl, combine cumin, salt, and pepper. Set aside. Preheat oven to 400 degrees F.

Peel potatoes, cut each in thin, long fries. In a large bowl, combine the cut potatoes, oil, and spice mixture. Toss until potatoes are evenly coated.

Spritz a baking sheet with olive oil. (I use Filippo Berio Olive Oil Spray)  Arrange potatoes in a single layer on the baking sheet and place on the middle shelf of the oven. Bake until edges are crisp and potatoes are cooked through -- about 30 minutes. Serve immediately.

Marinated Mushrooms

Marinated Mushrooms

1 lb fresh cremini mushrooms
2 tblsp extra-virgin olive oil
2 tblsp white wine vinegar
1 clove garlic, finely chopped
1/4c finely chopped red onion
2 tsp finely chopped fresh oregano
2 tblsp finely chopped fresh parsley
1/4 tsp sea salt
1/2 tsp black peppercorns
1/2 tsp coriander seeds

Clean mushrooms and remove stems. Simmer mushroom caps in salted water for 5 minutes or until mushrooms are tender. Drain and transfer to a bowl. Add olive oil, vinegar, garlic, red onion, oregano, parsley, salt, peppercorns and coriander. Stir to combine. Taste and adjust seasoning. Marinate in the refrigerator for several hours or overnight. Bring to room temperature before serving.

Smoked Salmon Spread

Smoked Salmon Spread

8 oz whipped cream cheese
3 oz smoked salmon, chopped
2 tblsp capers, minced
2 tblsp red onion, minced
1 tblsp fresh dill, minced
1/8 tsp black pepper

Stir together cheese, salmon, capers, onions, dill and pepper in a medium bowl. Serve immediately or cover and chill until ready to use.

Simple Recipe for Garden Fresh Tomatoes

Tomatoes are at the top of the list of abundant summer produce, which is wonderful since they are so versatile! From salads and salsas to veggie kabobs, tomatoes are a welcome addition to countless healthy recipes.

Whether you had a successful tomato harvest in your personal garden, or you picked some up at a local Farmers Market over the weekend, this simple recipe is the perfect way to use up your end-of-summer tomatoes.

Marinated Tomatoes
(gluten-free, raw, vegan)

Tomatoes – select a variety of colors for a visually appealing dish
Extra virgin olive oil – this is a perfect excuse to use your best olive oil
Salt and pepper to taste
Fresh basil

Quarter the tomatoes and squeeze out some of the seeds.
Chop the tomatoes into smaller pieces.
Add salt, pepper and extra virgin olive oil.
Add torn basil as a fresh addition.
Let the mixture sit out for a few hours at room temp before serving.

Healthy Breakfast Salad

Healthy Breakfast Salad

1 avocado (cut into chunks)
Juice of 1/2 lemon
1/2 shallot sliced thin
1/4c arugula
3 oz. smoked organic wild salmon (chopped into chunks)
1 tblsp fresh parsley (chopped)
Salt and pepper to taste

In a medium bowl, combine all of the ingredients, toss lightly.
Eat and enjoy! 

No Mayo Deviled Eggs

No Mayo Deviled Eggs

1 dozen hard-boiled eggs
1 16 oz. container of hummus (any flavor)
A few pinches of paprika
A handful of slivered almonds

Cut the eggs in halves (length-wise) and remove the yolk.  Fill the hole where the yolk was in each half with a scoop of hummus.  Top with a few raw, slivered almonds and a pinch of paprika.  Serve and eat!

Raw Zucchini Hummus

Raw Zucchini Hummus

1c peeled and chopped zucchini
1/4c lemon juice
2 tbsp olive oil
2 big cloves of garlic
1 tsp salt
A pinch of smoked paprika
1/2c raw tahini

Add all ingredients except for the tahini into a food processor and blend until smooth.  Scrape down the sides and add the tahini. Blend again until it’s completely incorporated.  When you think it’s ready, blend for one extra minute. It’s the secret to perfectly smooth hummus!

Perfect Guacamole

Perfect Guacamole

2 large Hass avocados
2 tblsp Mike's Homemade Salsa
1/4c frozen corn, thawed
1 tblsp greek yogurt
1 tblsp jalapeno juice (optional)
salt

Peel avocados and remove pits.  Place in a bowl and mash.  Stir in salsa, corn and greek yogurt.  Add jalapeno juice (optional).  Add salt to taste. Serve with tortilla chips, gluten free crackers, veggies, on tacos or sandwiches.

Crab Salad & Crisps

Crab Salad & Crisps

2 scallions, finely chopped
2 tblsp olive oil mayo
1 tsp hot sesame oil
1/4 bell pepper, finely chopped
8oz lump cabmeat
24 brown rice crackers

In a small bowl, combine the scallions, mayo, sesame oil & bell pepper. Mix well. Gently fold in the crabmeat until combined.  Scoop 1 tablespoon of crab salad per cracker. Serve immediately.

Bacon Wrapped Green Beans

Bacon Wrapped Green Beans

olive oil spray
72 green beans, trimmed
1 tsp olive oil
1/4 tsp pepper
6 slices nitrate-free turkey bacon

Preheat oven to 400F degrees.  Mist a baking sheet with olive oil spray.

In a small mixing bowl, toss the green beans with olive oil and pepper.  Wrap a piece of turkey bacon around 6 green beans and roll until bundles.  Secure with a toothpick if necessary.  Place on a baking sheet and bake 8-10 minutes or until the beans are crisp-tender and bacon is browned.