Apple, Walnut & Quinoa Salad

Apple, Walnut & Quinoa Salad

By Food & Wine

INGREDIENTS

• 1 cup quinoa
• 1 Granny Smith apple, cored and thinly sliced
• 1 Red Delicious apple, cored and thinly sliced
• 4 scallions, thinly sliced
• 2 tablespoons apple cider vinegar
• 2 tablespoons extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 1/2 cup walnuts, toasted

INSTRUCTIONS

1. Whisk the quinoa into a saucepan of boiling salted water and boil until the grains are tender, about 15 minutes. Drain the quinoa and let it cool.
2. In a medium bowl, toss together the apples, scallions, vinegar, oil, 3/4 teaspoon salt and 1/2 teaspoon pepper. Stir in the quinoa and season with salt and pepper to taste. Crumble walnuts over salad and serve.

http://www.foodandwine.com/recipes/apple-walnut-and-quinoa-salad

Pioneer Woman's Grilled Peaches & Pecans

Prep: 5 Minutes	Level: Easy
Cook: 5 Minutes	Serves: 1

Ingredients

•  Fresh Peaches, Halved And Pitted
•  Maple Syrup, For Brushing
•  Butter (for Grilling)
•  Pecans, Chopped

Preparation

Brush the peach halves with maple syrup. Smear butter on a grill or grill pan over low heat. Place the peaches cut side down onto the grill/grill pan and cook them low and slow for a few minutes, rotating them 90 degrees halfway through. Monitor the cooking temp and keep it low enough that the maple syrup doesn't burn. 

Remove the peaches when they're slightly soft but not mushy and have great grill marks. Brush a little extra maple syrup over the tops.

Serve them:

Over ice cream: Scoop ice cream into a bowl, then cut peach halves in half. Press the slices into the ice cream, sprinkle pecans all over the top, and drizzle on extra maple syrup.

Over Greek yogurt: Spoon Greek yogurt into a small dish. Press slices of grilled peaches over the top. Sprinkle with pecans and drizzle on maple syrup.

Over salad: Toss mixed greens with your favorite salad dressing and crumbled blue cheese. Pile high on a platter and place grilled peach halves all over. Sprinkle with pecans.

Other ideas: Serve grilled peaches and pecans over pancakes, French toast, crostini, etc.

Webpage: http://thepioneerwoman.com

Game Day Mini Potato Skins with Simple Guacamole by What's Gaby Cooking?

Ingredients

12 Dutch Yellow Baby Potatoes

PAM Olive oil spray

Salt and Pepper

2 strips Pancetta, roughly chopped (bacon also works)

1 cup of Guacamole (recipe below)

1/2 cup shredded cheddar cheese

2 tbsp red onion, finely chopped

Instructions

1. Preheat oven to 400 degrees. Spray the whole potatoes with PAM olive oil spray and place on a baking sheet. Bake for 35 minutes or until the potatoes are tender. Remove from oven and let cool until they are cool enough to handle. Cut the potatoes in half, lengthwise, and scoop out a little of the flesh, leaving about 1/4 inch remaining.
2. Place the cut potatoes back onto the baking sheet, flesh side up. Lightly spray the tops of the potatoes with the PAM olive oil spray.

     3. In a small skillet over medium high heat, crisp up the pancetta. Once crisp, remove from pan            and set on a paper towel to drain some of the excess oil.

4. Place some of the pancetta into the potato, cover with a bit of cheese, and place back into the oven for 5­7 minutes until the cheese has melted.
5. Top with the guacamole, sprinkle with a few chopped red onions and serve! http://whatsgabycooking.com/potato­skins/

Simple Guacamole

INGREDIENTS

• 3 avocados
• 1 lemon, juiced
• 1/8 cup chives, finely chopped
• salt and pepper to taste

INSTRUCTIONS

1. Cut the flesh from the avocado and place into a bowl. Add the rest of the ingredients and mash together with a fork until chunky. Set aside.
   Whatsgabycooking.com/guacamole/

Eating Well's Summer Succotash Salad

http://www.eatingwell.com/recipes/summer_succotash_salad.html

From EatingWell:  July/August 2011

This summer salad is based on the Southern favorite, succotash, and is a fresh-tasting combination of butter beans, corn, summer squash and tomatoes. Butter beans, the same species as lima beans, are the bean of choice in the South. When they’re in season you may be able to find them fresh—shell them yourself. Or use frozen butter beans, baby lima beans or even edamame.

10 servings, about 3/4 cup each | Active Time: 40 minutes | Total Time: 1 hour 40 minutes

Ingredients

• 2 cups shelled fresh butter beans (1 1/2 pounds unshelled), frozen (thawed) butter beans or baby lima beans
• 4 tablespoons canola oil, divided
• 2 cups corn kernels, fresh (from about 4 large ears; see Tip) or frozen (thawed)
• 1 Vidalia or other sweet onion, finely chopped
• 1 small yellow squash, chopped
• 1 small zucchini, chopped
• 1 clove garlic, minced
• 2 medium tomatoes, seeded and chopped
• 1/2 stalk celery, very finely chopped
• 1/2 cup very thinly sliced fresh basil
• 2 tablespoons cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• Freshly ground pepper to taste

Preparation

1. Place beans in a medium saucepan and cover with water. Bring to a boil. Reduce to a simmer and cook until tender, about 30 minutes for fresh beans, about 25 minutes for frozen. Drain well. Transfer to a large bowl.
2. Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add corn, onion, squash and zucchini and cook, stirring, until crisp-tender, 4 to 5 minutes. Add garlic and cook, stirring, until fragrant, 45 seconds to 1 minute. Add the cooked vegetables to the bowl of beans. Transfer to the refrigerator to cool for at least 1 hour.
3. When the beans and vegetables are cool, stir in tomatoes, celery and basil.
4. Whisk vinegar and mustard in a bowl. Add the remaining 3 tablespoons oil in a slow, steady stream, whisking constantly, until the dressing is creamy and well combined. Season with salt and pepper. Drizzle the dressing over the succotash and toss to coat.

Nutrition

Per serving : 136 Calories; 6 g Fat; 1 g Sat; 4 g Mono; 0 mg Cholesterol; 17 g Carbohydrates; 4 g Protein; 3 g Fiber; 339 mg Sodium; 253 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1/2 vegetable, 1 fat

Tips & Notes

• Make Ahead Tip: Prepare through Step 2, cover and refrigerate for up to 1 day. Finish with Steps 3 & 4 just before serving.

• Tip: To remove corn kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife. One ear will yield about 1/2 cup kernels

Here are the two barriers to exercise that we hear most often:

I don't have enough time.


I don't have enough money.
 

Here's your challenge today: If I came to you and told you that I had injured myself and needed to be taken to the ER, would you have time for that?

If so, then you have time to exercise.

The truth is that you have to MAKE time for exercise.  It's in your power.

If you truly feel that you can't carve out time in your life to exercise, take a really close look at how you do spend your time and decide if what you're spending your time on really matches the things you say you want to be spending your time on.

The same holds true for money.  We all have limited financial resources.  And we choose where to spend those resources.

Do you go out to eat?  Do you get your coffee from a coffee shop instead of making it at home?  Do you pay for cable?  Do you take trips?  Do you buy decorations for your house?  Do you buy a lot of clothes?

If so, then you have the money to pay for the exercise that you want to do.

It's all a matter of WHERE you spend your money.

I'll make you a deal - you MAKE time and CHOOSE to spend your money on exercise, and we will make exercise fun and effective for you!  I promise!

Cucumber Avocado Caprese Salad from Popsugar Fitness

Cucumber Avocado Caprese Salad

Ingredients

2 cucumbers
1 pint cherry or grape tomatoes (about 30)
1 avocado
2 tablespoons chopped fresh basil
1 cup fresh mozzarella (I like to use the little balls)
1 avocado
1 tablespoon extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon garlic powder
Salt and pepper to taste

Directions

1. Wash, dry, and dice the cucumbers. Wash, dry, and halve the tomatoes. Dice the avocado.
2. Place the cucumbers, tomatoes, and avocado in a bowl. Add sliced basil and mozzarella. Pour on the oil, vinegar, garlic powder, and salt and pepper. Mix thoroughly.
3. Enjoy immediately.

Information

Yield

4 servings

Cook Time

15 min

Nutrition

Calories per serving

253

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Source URL
http://www.popsugar.com/fitness/-9740893

Links:
[1] http://www.fitsugar.com/node/9740893/edit

Watermelon Mint Sorbet

Watermelon Mint Sorbet

Ingredients

• 4 pounds of watermelon, seeded and scooped into big chunks 
• 1 tablespoon + 1 teaspoon raw (turbinado) sugar
• 3 limes, juiced
• 3 tablespoons white rum
• pinch sea salt
• 1 tablespoon + 1 teaspoon mint, chopped 

Instructions

Toss watermelon chunks, sugar, lime juice and rum in a blender. Pulverize the watermelon (to pulverize sounds like more fun than to purée, right?).

Add the mint and blend until the mint is chopped into large flecks.

Chill in refrigerator for 30 minutes.

Pour mixture into your ice cream maker and process according to the manufacturer’s instructions.

Transfer to an airtight container and freeze for a few hours. Serve.

Notes

Mildly adapted from Cookin' Canuck.

The sorbet will freeze hard if left in the freezer for more than a few hours. Just set it on the counter for about 20 minutes, or until it is scoopable.

Yields about 3 cups

Recipe: http://cookieandkate.com/2011/watermelon-mint-sorbet/

My Ivy Chopped Salad by Gwyneth Paltrow

INGREDIENTS

2 large beets

3 medium zucchini, sliced lengthwise into 1/3-inch-thick slices

2 fresh ears corn, shucked

1 bunch scallions, white and light green parts only

2 wild salmon fillets (6 oz each)

3 tablespoons extra-virgin olive oil

Coarse salt

2 heads butter lettuce, leaves separated, cut into thick strips

1/2 pint grape tomatoes, quartered

1/3 cup fresh cilantro, roughly chopped

1/4 cup fresh basil, roughly torn

1 lime, quartered

Balsamic & Lime Vinaigrette:

2 tablespoons balsamic vinegar

2 tablespoons light agave nectar (or honey)

1 tablespoons fresh lime juice

6 tablespoons olive oil

Coarse salt

Freshly ground black pepper

PREPARATION

Steam or boil beets until cooked through, about 30 minutes. Let cool; peel and cut into a medium dice. Heat a grill or grill pan over medium-low heat. Rub zucchini, corn, scallions and salmon with oil; sprinkle with salt. Grill vegetables and fish until browned and cooked through [flip once], about 20 minutes. Cut zucchini and scallions into a medium dice. Cut corn off the cob. Break salmon into large pieces. Toss grilled vegetables with lettuce, tomatoes, cilantro and basil; place on a large platter and top with salmon. Drizzle with vinaigrette; serve with lime quarters.
Balsamic & Lime Vinaigrette
The tangy sweet dressing adds real zing to any grilled salad. I have never served this without having a friend ask for the recipe!

Whisk vinegar with agave nectar and lime juice in a bowl. Slowly whisk in oil; add salt and pepper to taste. Set aside.

Recipe courtesy of My Father’s Daughter: Delicious, Easy Recipes Celebrating Family & Togetherness by Gwyneth Paltrow

http://www.self.com/food/recipes/2011/05/gwyneth-paltrows-ivy-chopped-salad

Glamping Chicken Enchilada Bowls from Sunset

At home, prepare the chicken mixture and freeze in a resealable plastic bag. In camp, just reheat on a camp stove. If your party doesn't like foods with a little kick, only add half of a chipotle chile or leave it out.

• Yield: Serves 4
  

Ingredients

CHICKEN AND SAUCE

1 medium onion, cut into half-moons

1 tablespoon olive oil

1 can (10 oz.) enchilada sauce

1 cup canned crushed tomatoes

1 can (15 oz.) reduced-sodium black beans, drained and rinsed

1 teaspoon dried Mexican oregano

1 canned chipotle chile, minced

1 tablespoon packed light brown sugar

2 cups cooked shredded chicken chicken

1 cup corn (Trader Joe's roasted corn-freezer section is the best) 

NACHOS

8 ounces tortilla chips, coarsely crushed 

1 1/4 cups shredded cheddar cheese

2 cups shredded lettuce 

1/2 cup cilantro sprigs

Lime wedges and hot sauce

Preparation

1. Make sauce: Sauté onion in oil in a large frying pan over medium-high heat until softened, about 7 minutes. Add enchilada sauce, tomatoes, beans, oregano, chile, and sugar and cook, stirring occasionally, until hot and slightly reduced, 4 minutes. Stir in chicken and cook until it's hot, about 4 minutes.

2. Assemble nachos: Divide chips among bowls, top with chicken mixture, cheese, lettuce, and cilantro. Serve with lime wedges and hot sauce.

Go to this website for great camping recipe ideas: http://www.sunset.com/food-wine/kitchen-assistant/camping-cooking-recipes

Yoga Journal's Zucchini "Fettuccine" with Fresh Marinara

The key to this fresh sauce is using the reddest, ripest, sweetest tomatoes. If they’re a little acidic, stir in a teaspoon or two of pure maple syrup or honey.

Ingredients

• 1 1/2 lb. plum tomatoes, quartered
• 1 cup packed fresh basil leaves, chopped, plus sprigs for garnish
• 1/3 cup dry-packed sun-dried tomatoes, softened in warm water and chopped
• 1/4 cup extra virgin olive oil
• 1 shallot, minced
• Sea salt or kosher salt to taste
• Freshly ground black pepper
• 8 oz. mixed summer squash (green and yellow), ends trimmed
• 1 orange bell pepper, halved and seeded
• 8 oz. soy or fresh mozzarella, diced
• 1 cup chopped walnuts
• Grated regular or soy Parmesan cheese for garnish, optional
• 6 basil sprigs for garnish, optional

Directions

1. Put tomatoes, basil, sun-dried tomatoes, 3 Tbs. oil, shallot, dash of salt and several grinds of pepper into food processor, and process until sauce resembles finely textured salsa.

2. Pare squash lengthwise on 4 sides into paper-thin slices, about 1-inch wide, using sharp vegetable peeler. Discard soft centers, or save for another use. Stack slices, and cut into 1/4-inch-wide "fettuccine" strips. Cut bell pepper into paper-thin strips.

3. Put "fettuccine" into bowl with mozzarella, walnuts, remaining 1 Tbs. oil and salt to taste; toss gently. Pour sauce into 6 shallow bowls, and top with "fettuccine" mixture. Grind fresh pepper over, add cheese and basil sprigs.  Serve.

http://www.yogajournal.com/recipe/recipes/zucchini-fettuccine-with-fresh-marinara/

Honey Glazed Salmon & Fresh Mango Salsa by Simply Scratch

HONEY GLAZED SALMON + FRESH MANGO SALSA

Honey glazed salmon with a fresh and simple mango salsa.

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 5-8 minutes

Total Time: about 15 minutes

INGREDIENTS:

2 tablespoons Honey

1 tablespoon Low-Sodium Tamari

2 teaspoons Sunflower Oil, plus more for pan

1/4 teaspoon White Pepper

FOR THE MANGO SALSA:

1 ripe Mango, diced

1/4 cup finely diced Red Onion

1/4 cup chopped fresh Cilantro

juice from 1/2 a lime

DIRECTIONS:

Preheat your ovens broiler to high and place the oven rack in the highest position. In a 8x11 dish combine the honey, tamari, oil and pepper until thoroughly combined. Place the salmon, skin-side down into the glaze mixture and set off to the side while you prepare the salsa.

In a bowl combine the diced mango, onion, cilantro and lime juice.

Prepare a rimmed sheet pan with aluminum foil and spray or rub with oil. Place the salmon, skin-side down onto the greased foil. Drizzle or brush with remaining glaze. Broil the salmon for 5 to 8 minutes or until opaque and flakes easily. Watch carefully so the glaze does not burn.

Serve with fresh mango salsa over top.

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This delicious recipe brought to you by Simply Scratch
http://www.simplyscratch.com/2015/07/honey-glazed-salmon-fresh-mango-salsa.html

Grilled Carrots with Lemon & Thyme from Cuisine at Home Issue 112 August 2015

For the best flavor, look for baby carrots with their green tops still attached, or use petite regular carrots, but steer clear of the snack sized ones.

Makes 4 servings
Total time:  15 minutes

1 1/2 pounds baby carrots, trimmed
1 T canola oil
1 T fresh lemon juice
2 tsp. fresh thyme leaves
1/2 tsp. each kosher salt and black pepper

Preheat grill to medium-high.  Brush grill grate with oil.  Coat carrots with oil; grill until lightly charred and fork-tender, rotating halfway through, 5-7 minutes.  Slice carrots into thirds; toss with lemon juice, thyme, salt and pepper.

Per serving: 103 cal; 4g total fat (0g sat); 0mg chol; 358mg sodium; 17g carb; 5g fiber; 2g protein

Zucchini Fritters by Simply Recipes

INGREDIENTS

• 1 lb of zucchini (about 3 medium sized), coarsely grated
• 1 teaspoon kosher salt

• 1 large egg
• 1/2 cup all purpose flour
• 3 green onions, minced
• 1 teaspoon minced fresh thyme
• 1 teaspoon minced fresh basil
• 1/2 teaspoon lemon zest
• 1 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup of olive oil, grapeseed oil, or canola oil

• 1/2 cup sour cream (can sub Greek yogurt)
• 1 clove garlic, minced, about 1 teaspoon
• 1/2 teaspoon lemon zest
• 1 teaspoon lemon juice
• Pinch of salt

METHOD

1 Salt the grated zucchini with about 1 teaspoon of salt. Place in a sieve or colander over a bowl. Let sit for 10 minutes. Press down with a wooden spoon to push out more of the water. Wrap in paper towels and try to squeeze out more liquid.

2 While the zucchini is releasing its liquid in step one, make the dipping sauce. Whisk together the sour cream, minced garlic, lemon zest, lemon juice, and a pinch of salt into a medium bowl and set aside.

3 Whisk egg in a large bowl. Add the grated zucchini, flour, minced green onions, thyme, basil, lemon zest, salt and pepper. Mix to combine well.

4 Heat oil in a large skillet (we recommend a 10-inch cast iron skillet) over medium high heat until the oil is shimmery and hot. Test the oil by flicking a little flour into it. If the flour sizzles it's ready. Cook the fritters in batches. Drop heaping tablespoons of batter into the skillet. Flatten slightly with the back end of a spoon or spatula. Cook, turning once, until browned, 4-6 minutes on each side. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.

Serve immediately, with sour cream dipping sauce.

Fritters can be reheated by placing on a sheet pan under a broiler for a minute or two.

Simply Recipes http://www.simplyrecipes.com

Read more: http://www.simplyrecipes.com/recipes/zucchini_fritters/#ixzz3f3QObN2U

Cooking Light's Spinach Salad with Grilled Shrimp

DRESSING:

2 tablespoons rice vinegar

2 tablespoons fresh orange juice

1 1/2 tablespoons extravirgin olive oil

1 tablespoon honey

1 tablespoon low-sodium soy sauce

1/2 teaspoon grated peeled fresh ginger

1/2 teaspoon salt

1/8 teaspoon crushed red pepper

SHRIMP:

2 teaspoons extravirgin olive oil

1 teaspoon grated peeled fresh ginger

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon black pepper

2 garlic cloves, minced

2 pounds large shrimp, peeled and deveined

Cooking spray 

SALAD:

8 cups baby spinach (about 8 ounces)

2 cups thinly sliced shiitake mushroom caps (about 4 ounces)

3/4 cup thinly vertically sliced red onion

PREPARATION

To prepare dressing, combine first 8 ingredients in a large bowl; stir well with a whisk. Set aside.

To prepare shrimp, combine 2 teaspoons olive oil and next 6 ingredients (through shrimp) in a large bowl; toss well. Thread about 5 shrimp onto each of 6 (8-inch) skewers. Place skewers on a grill rack coated with cooking spray; grill 3 minutes or until done.

To prepare salad, add spinach, mushrooms, and onion to vinegar mixture; toss gently to coat. Serve with shrimp skewers.

Cooking Light

FEBRUARY 2005

Frozen Whipped Pinapple

Frozen Whipped Pineapple

4-6 servings

5-6 cups frozen pineapple chunks (let thaw a tiny bit before blending...maybe 4-5 minutes on the counter, we still want it frozen...just not SOLID.

1 cup cold unsweetened almond milk, or cold coconut milk
You can use a touch of sweetener if you choose(raw honey, stevia, pure maple....you really don't need a lot!). I do NOT use any, and each one of my children love it!

{Blend everything in blender until desired consistency. I used a low setting, stopping several times to stir, in order to process. I use a blentec blender. If your blender is not high powered, then try a food processor...or just be very patient with it. It will work! }

Optional:
Add a few fresh berries on top!

Now stop everything, & go make this for your people today!!!

The recipe link:  https://www.facebook.com/cleanfoodcrush/timeline