Mid-Week Power Bowl is always a favorite in our house, and likely because it is SO easy - it is simply leftovers! Cooked quinoa, roasted sweet potatoes and broccoli - add anything else that you like to make it YOURS!Read More
This easy EASY dish, uses fresh ingredients, herbs (parsley) that has potent liver detoxifying properties, and the whole grain QUINOA (one of my absolute favorites) which is high in protein AND fiber. Have this meal for dinners, lunches, or small serving for snacking. Enjoy!Read More
A delicious salad recipe featured in the What Juicers Eat Meal Plan to transition on or off of a Juice Cleanse or just to get you to a healthy place where you look and feel amazing! The meal plan was created and developed by me, your dietitian nutritionist, along with Angela Von Buelow, a culinary expert from Juicing Radio and What Juicers Eat.Read More
Mushrooms are one of those special veggies I feel like we sometimes forget about.. but they are SO tasty and oozing with good nutrition for the immune system and cancer fighting benefits so let's spruce up some dishes with their wonderful powers! Quinoa is first of all a complete protein, so this can be a meal served all on its own for dinner, or can accompany a larger meal and be served as a nutrient rich side. In regards to the powerful benefits of mushrooms, research has shown specific compounds to have medicinal properties relating to cardiovascular health and it's anti-carcinogenic properties to help prevent, reduce and stop cancerous cells. Mushrooms are a staple in asian cuisine and have been used for thousands of years in ancient traditional Chinese and Eastern medicine. Get a spoonful of the nutritious benefits and a tasty new side to add to the menu!
Sautéed Sage Mushroom Quinoa
SERVES: 10-12 cups
- 3-4 cups mushrooms (variety of white button, shiitake, maitake), washed and sliced
- 8 cups cooked quinoa (cook 1, 1 Lb. Package)
- 2-3 Tablespoons Dried Thyme (or 4-5 Sprigs)
- 2-3 cloves Garlic
- 1 Shallot, sliced fine
- Olive Oil
- 1/4 cup chicken/vegetable broth
- 2 cup Fresh Parsley
- 2 cup Fresh Cilantro
- 2-4 Tbsp Nutritional Yeast
- COOK QUINOA. First cook your Quinoa (I used low-sodium chicken broth to give it extra flavor).
- WASH & PREP INGREDIENTS. Wash your mushrooms and herbs, slice the mushroom and roughly chop the herbs and put to the side. Mince your garlic and slice the shallot.
- COOK MUSHROOMS. In a large saucepan over medium heat, add 1-2 Tbsp olive oil, chopped shallot, garlic and thyme and stir for about 2-5 minutes. Add mushrooms and continue to stir 5 minutes. Add 1/4 cup chicken broth and cover on a simmer for another 5 minutes until mushrooms are slightly soft. Season with salt/pepper to taste.
- COMBINE. Add mushrooms to cooked quinoa, toss in the fresh parsley and cilantro. Add salt/pepper and nutritional yeast to taste.
- SERVE & ENJOY!
NOTE: This make for a perfect MEAL or can be used as a side. I made a huge batch of this to last throughout the week - makes for easy grab and go meals and snacks! Just pack in tupperware and keep for up to 1 week in the fridge!
Why is this in the snack section? I want to encourage you to eat whole foods and not just the typical "snack-y" things that come in the form of bars, dips, and bite-sized pieces. Try using leftovers or in this case, have 1/4 cup of my apple spiced quinoa to get you started! This is a meal you can batch make in just 10 minutes but will last you throughout the week for BREAKFAST, LUNCH, SNACKS, and DINNER? Welcome to the world where meal prep does not have to be difficult, it's just how you prepare and set yourself up for success!
Get a large stockpot of boiled on the stove and cook your quinoa in 12 minutes and your ready to add in all the ingredients for a week long amount of snacks and meals.
Quinoa is a superfood too, it's a plant-based protein (great for vegans and vegetarians), but is also a gluten-free, wheat-free grain (good for those on elimination diets, on the paleo diet, or on testing out a wheat-free/gluten-free dietary protocol to test for any intolerances or allergies.
Apple Spiced Multi-purpose Fall Quinoa
- 4 cups cooked quinoa
- 2-3 Large Apples, diced into small squares
- 1-2 T cinnamon (depending on your preference you can add a shake more)
- 1-2 T raw, local honey (*Raw, local varieties will give you further health benefits like supporting your immune system to fend off viruses, allergies and bacteria in the air and soil in the region you live)
- 1/2 cup almonds (roughly chopped)
- 1/2 cup raisins *optional
- Sea Salt to taste
- Cook your quinoa according to the directions (cook extra so you have plenty on hand for any other dishes you want to make!)
- Wash and chop your apples. Add apples, cinnamon, honey, almonds, raisins and salt to the quinoa. Mix to combine
- SERVE: Quinoa can be served hot off the stove or cold as is.
Snack: Serve as is with a spoon or dip with apple slices.
Breakfast: Serve warm on the stove top. Add a little almond milk to make a warm porridge for cold fall mornings.
Lunch: Serve as is or over a large bed of leafy greens for a salad.
Dinner: Use this mix to stuff a sweet potato! Just cook your sweet potato in the oven whole at 350F for 30-45 minutes, then open it up scoop out a small circle and put the quinoa in the center. Checkout my recipe for stuffed sweet potatoes.