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Quinoa, Kale & Sweet Potato Hash

Two things I love – sweet potatoes and kale. Quinoa is also in incredible grain that serves as a complete protein and is naturally gluten-free. I don’t obsess over anything being gluten-free or not, but let’s just say, texture and taste-wise, I tend to lean towards quinoa and brown or wild rice over pasta as a personal preference. This dish could be great as a full meal or play fiddle to a protein-centered dish. It’s also a great leftover that you can transform – like, for example poached or basted eggs over it for breakfast! Whenever you choose to eat it, know it’s a great go-to, as it takes under 15 minutes!

Sweet Potato, Quinoa & Kale Hash        SPQK 2

INGREDIENTS:

2 (thinner) sweet potatoes/yams, washed well & sliced horizontally [thinner in size are easier to slice; be sure to choose ones with red garnet colored skin]

1 Tbls. coconut oil

1 bunch of kale leaves, ripped & stems discarded

½ cup quinoa, uncooked

1.5 cups water

Handful of parsley, stems discarded & chopped finely

Juice from ½ lemon

Sea salt + pepper to taste

DIRECTIONS:

  1. Place water in a sauce pan and bring to a boil, add quinoa and cook until water has been absorbed, about 10 minutes. Once quinoa is done, stir in parsley, remove from heat, cover and set aside.
  2. While quinoa is cooking, place sweet potatoes in sauté pan with coconut oil. Cook for 5 minutes, evenly coating. Add kale and a splash of water, then cover. You want sweet potatoes to steam, but stir occasionally and add water (as/if needed) so that SP’s don’t stick to pan. Cook until they are soft, about 8-10 minutes.
  3. Add quinoa to sauté pan, add lemon juice and season to taste with sea salt + pepper.
  4. Great additions (any or all): avocado, crushed nuts, sliced olives, raisins or eggs on top!

Spicy Chicken Salad

This is one of my favorite go-to quickie meals. Easy to whip up for any party or a meal in itself, it doesn’t take more than 15 minutes!

Spicy Chicken SaladINGREDIENTS:
1 chicken breast, thawed
1 (15 oz.) can black beans, drained & rinsed
1 red pepper, chopped
¼ cup olive oil
Juice from 1 lime
2 tsp. each of: chili powder, cumin, oregano and minced garlic

  1. Fill small sauce pan half full with water and add chicken breast. Boil for 10-15 minutes, until chicken is cooked through. Drain and rinse off. Using a fork, shred chicken and set aside in serving bowl.
  2. Drain and rinse black beans. Combine with chicken and add red pepper
  3. Whisk together last 5 ingredients in a separate bowl, then add to chicken mix and stir to combine. To make mix spicier, add more chili powder.
  4. Can serve over a bed of spinach, in heated 100% sprouted corn tortillas or use as a “dip” for chips (I like Food Should Taste Good Multigrain Chips or Rye with Caraway Seeds Triscuits).

Green Power Salad: Seaweed + Kale

Seaweed + Kale Salad

I’ve been eating a lot more greens lately – like a lot. Smoothies, salads and soups, you name it. One superfood in particular that I’m trying to incorporate more is seaweed. Did you know that nori and kelp contain up to ten times more calcium than milk and up to eight times as much as beef? Also rich in vitamins A, B, E and K, nori additionally helps boost the thyroid gland, which is responsible for breaking down food before it can be turned into fat. Not a bad rap for one little plant, right? However, I don’t like the taste of the “dry” nori sheets – they have just never struck my fancy. So I wanted to find a way to incorporate them into a salad. I have a recipe for an Asian-Inspired Kale salad, so that combined with some inspiration from some new books I’ve been pouring over (Healthy for Change by Colquhoun & Bosch) resulted in this delicious morsel. So, without further ado – here’s my newest green salad: Kale & Seaweed Salad…

INGREDIENTS:

1 bunch of organic kale leaves, stems discarded

5 nori sheets, sliced into small 1” pieces

2 whole organic carrots, peeled

1 organic cucumber, peeled & sliced into cubes

1 avocado, meat sliced into chunks

Sea salt

DRESSING:

2 Tbls. gluten-free organic Tamari sauce

2 Tbls. toasted sesame oil

1 Tbls. black sesame seeds

1 tsp. minced garlic

2 tsp. honey

1 tsp. fresh ginger, grated

1 Tbls. apple cider vinegar

  1. Wash kale and rip leaves from stem. Place in a large bowl and dust with sea salt. Using your hands, massage kale to soften. Kale should turn a slightly darker green. Alternative to raw kale is to boil or steam it for 3-4 minutes. To boil, bring slightly salted water to a boil, then add kale (let water return back to a boil). Cover with lid slightly offset so steam can escape. Once done, strain & run with cold water.
  2. You can either grate the carrots by hand or toss them in a food processor (I chose the latter) until they’re fine chunks/pieces.
  3. Toss nori, cucumber and carrots in with kale.
  4. Whisk all dressing ingredients and pour over salad. Toss salad ingredients with dressing and make sure to coat all pieces.
  5. Last, add the avocado and sea salt + pepper to taste.