Quinoa and Chia salad

Quinoa and Chia salad

Servings: 4

Healthy. Savory. Mighty Tasty. 

Equipment:

 

Medium size pot

Large size bowl

Large size container

Rubber spatula

Cutting board

Sharp chef knife

Dry measuring cups

Citruis juicer

Dry measuring spoons

Liquid measuring cup 

Can opener

Ingredients:

1. 1 cup of quinoa cooked according to package instructions and cooled (makes about 4 servings)

2. 1/4 cup black chia seeds

3. 1/4 cup fresh basil, chopped

4. 1/2 cup italian style parsley, chopped

5. 1 pint cherry tomatoes, halved

6. Juice from 1 fresh lemon

7. Juice from 2 fresh limes

8. 1 1/2 tablespoons minced garlic

9. 1/4 cup olive oil

10. 1/2 cup slice red onion

11. 1 15 oz can cut sweet corn

12. Salt and pepper to taste

13. 3/4 cup baby spinach

Instructions:

 

In a medium size pot cook 1 cup of quinoa according to package instructions

Allow quinoa to fully cook and transfer quinoa into a large bowl,  allow quinoa to cool 

While quinoa is cooling prepare and measure ingredients 2-12

Once quinoa is cooled add ingredients 2-12 to the large bowl of quinoa and mix well

Transer the quinoa mixture into a large container, seal and place in the refridgeration for at least 2 hours to allow the flavors to come out

Serve completed salad on a bed of raw spinach and enjoy

Granola Bars

Granola Bars

Yield: At least 10 bars

Easy. Vegan.  Delicious.

Equipment:

Large pot OR saucepan

Rubber spatula

8 x 12 rectangle baking dish
Dry measuring cups
Cutting board
Knife


Ingredients:

1.  1/2 cup natural peanut butter

2. 1/2 cup agave syrup OR maple syrup

3. 1/4 cup unsweetened applesauce

4. 3 cups quick oats 

5. 1 cup of unsalted trail mix of own preference (see note 1)

Instructions:

Preheat oven to  350F
Prepare and measure all indigents as this is a fast process 
In a large pot or saucepan melt together the peanut butter and agave syrup on a medium high temperature until evenly combined
Incorporate the apple sauce until combined
Stir in the oats and trail mix until all of the mixture is combined
Immediately place mixture into the baking dish and spread out evenly with rubber spatula
Bake in the oven at 350F for 20-25 minutes
Remove from oven and allow to compleaty cool or granola will break (minimum 1 hour)
Remove from baking dish onto a large cutting board and cut into peices of desired size
Enjoy immediately or  store in a air tight container for up to a couple of days

Notes:

1.  If you would like to add some chocolate chips into the mix, only put in 3/4 cup of trail mix and wait until the very end of the mixing in the pot stage to add 1/4 cup of chocolate chips so they do not melt as much or burn

2. This is a recipe from a previous post.  I just re wrote it to my recipe style and recent modifications

Avocado Sandwhich

Avocado Sandwich

 

Servings: 1 sandwich

 

 

 

 

Conveniently Delicious 

Equipment:

 

Toaster OR Sandwich press

Cutting board

Sharp Knife

Measuing spoons

Butter Knife

Spoon

Non stick spray

Ingredients:

 

1. 2 large slices pumpernickel bread OR bread of choice

2. 1 tablespoon Dijon mustard

3. 1/2 ripe avocado 

4.  Small tomato OR half large tomato , sliced

5. Salt and Pepper to taste

Instructions:

 

Toaster Method:

 

Toast the two slices of bread 

While bread is toasting prepare the avocado and tomato 

Once bread is toasted spread one peice of bread with Dijon mustard only

Place the tomatoes on the mustard and season tomatoes with salt and pepper

Spread the avocado on the second piece of  toast with a spoon 

Put the sandwich together 

Cut in half and enjoy

 

Sandwich Press Method:

 

Prepare the sandwich completely omitting toasting the bread 

Place the completed sandwich on a greased and heated sandwich press

Cook the sandwich until desired doneness and remove from press

Cut in half and enjoy