Tag Archives: Healthy

Quinoa, Corn and Edamame Salad

31 Aug

quinoa corn edamameI’ve really wanted to make something with quinoa for quite some time now, and I finally did. I adapted this quinoa, corn and edamame salad to make it more appetizing to me (lose the peppers and add tomatoes!).

  • 2 cups frozen, shelled edamame
  • 1 cup frozen corn
  • 1 cup cooked, cooled quinoa
  • 1 green onions, sliced
  • 1 medium tomato, diced
  • 2 tablespoons fresh minced cilantro
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • 1 tablespoon lemon juice (yes, both)
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon black pepper
  • dash cayenne

Boil and then cool the edamame and corn.

In a big bowl combine edamame, corn, quinoa, green onion, tomato and cilantro.

In a small bowl, whisk together the rest of the ingredients. Drizzle over salad and toss.

You can eat it right away or cover and chill. Mine kept for a few days. It’s really good and extremely healthy — packed with low fat protein!


Mini Caprese Salads

18 Jun

Like most gals, I occasionally browse pinterest for inspiration. I ran across these Mozzarella and Basil Tomato Packets just in time for my Book Club meeting last month.

My basil plants are doing well this year (first time I’ve been able to grow them from seed!). It wasn’t quite tomato season here yet so off I went to the store for those and marinated mozzarella balls.The original post uses grape roma tomatoes but I found some sweet little tomatoes that I was drawn to at the grocer so that’s what I used.

  • container of tomatoes
  • container of marinated mozzarella balls
  • fresh basil
  • salt and pepper

Wash tomatoes and basil. Half and hollow tomatoes. Roll up and slice basil.

Place either an entire mozzarella ball in the tomato, or cut to fit. These were a perfect fit. Top with basil slivers and drizzle a little bit of the mozzarella marinade on top. Salt and pepper to taste.


Chickpea Salad

8 May

Most of my posts have links back to a page I used as a recipe guide, but this one, well, I pretty much copied everything from this blog post. Her photos are really good. I just love the rainbow. My wellness coaches at work are always telling us to eat a rainbow of fruits and veggies. (I am aware I’m not as good as a photographer.)

While I may copy her post, I did make this recipe my own.

  • 1 16 oz can of chickpeas, drained

    The rainbow of healthy ingredients!

  • 1 tablespoon of olive oil
  • dash of garlic powder
  • 1 teaspoon of Mediterranean seasoning (picked this up at World Market)
  • dash of sea salt
  • about a third of a bag of salad lettuce
  • three plum tomatoes
  • 1/2 cucumber, diced
  • about a quarter of a red onion, diced
  • tomato-basil feta cheese
  • balsamic vinegar

In large pan, heat olive oil over medium. Swirl in the spices. Stir in the chickpeas. Cook for about 10 minutes until they brown.

Divide and assemble lettuce, tomatoes, cucumbers and onions onto two plates. Top with cooked chickpeas. Sprinkle with feta cheese. And then drizzle with balsamic vinegar.

So healthy, filling and delicious!

I added the balsamic vinegar as an afterthought because it tasted like something was missing. It was just what the salad needed. I may try adding it to the chickpeas instead next time.

Baked Salmon with Cilantro and Lime

7 May

Salmon was on sale at Publix so I picked up a filet at the end of last week. I’ve cooked salmon once before and it was rather easy, quick and quite good.

Like most things I cook, I start with a google search. I had some limes (also on sale at Publix) and thought they might pair well with salmon since lemon does. Here’s the recipe I found using what few ingredients are in my kitchen. And of course, I had to sway a little from it since I only had one large filet and didn’t feel like cracking open garlic.

  • 1/4 cup of cilantro
  • 1 tablespoon of olive oil
  • juice of half a lime (and make a couple of slim slices)
  • sea salt to taste
  • 1 rather large salmon filet

Preheat oven to 425.

Lightly grease glass baking pan with some of the olive oil. Place salmon inside.

Combine cilantro, olive oil, lime juice and salt. Pour over salmon filet.

Bake for 10 minutes. Place lime slices on top of filet. Bake another 2 to 5 minutes.

Makes enough for two, but of course I ate the whole thing with a side of leftover chickpea salad.