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Posts Tagged ‘Quinoa’

Do you ever find yourself liking a food better based on its color? I am a huge fan of all things Orange. So when I saw this salmon at the grocery store, I first noticed the amazing bright orange color, then I imagined how I would cook it. So it got me thinking, am I more motivated to buy food if it’s my favorite color? I have to say yes, I am drawn to colors I love, especially orange, I’m an Orange Eater.

Baked on 400 degrees for 20 minutes this salmon comes out flaky and moist. I seasoned with salt, pepper and olive oil.  I also had leftover quinoa and left over couscous, so I mixed them together for a side dish.

I also had a nice side salad to go with my salmon. I loaded it up with lots of veggies, avocados, cucumbers, chives, a sliced egg and some sunflower seeds. I was actually really full just from the salad.

 

 

Some of my favorite Orange foods are:

  • Sweet Potato
  • Apricots
  • Orange Bell Peppers
  • Squash
  • Mango’s
  • Pumpkin
  • Carrots
  • Oranges
BEST BODY BOOTCAMP
Today is Week #3 for Boot Camp. It is gradually getting more intense. I really like the progression of the exercises, it has been very challenging. I have been able to complete all 3 sets of each exercise. I had this mental block in my head telling me I could not do all 3 sets and to just be happy with doing 2 sets. So it was nice to be able to silence that annoying voice in my head. Sometimes that voice can be a real “Debbie Downer”.
Hope the weekend treated you well.
Question of the Day: Whats your favorite colored food? 

Check Ya Later.

 

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Tomorrow I start my Best Body Boot Camp.  I have found myself on several occasions singing and humming the song Anticipation by Carly Simon, I am really excited to get started, so I reviewed the exercises and how the Boot Camp works. Tina did an amazing job setting up this program, it’s obvious the amount of time she put into preparing it. I am so glad I joined, and I look forward to starting the 8 week Boot Camp.

bootcamp_large

So I decided to take today off to rest up for my pending workouts. I plan on doing some stretching and some foam rolling.

This recipe is one that I have always wanted to make. I adapted this recipe from Eating Bird Food.

Homemade Mayan Harvest Bake

Makes 4 Large Servings

Ingredients:

2 Sweet Potatoes, Washed and Diced into 1/2 inch Cubes
1 Bunch of Kale, Cleaned, Destemed and Chopped
1 15 Oz. Can Black Beans, Drained and Rinsed
1/4 Cup Sunflower Seeds

Sauce:

1 tbsp. Swanson Organic Extra Virgin Coconut Oil (divided)
1 Onion, Chopped
2-3 Cloves of Garlic
1 15 Oz. Can Diced Tomato’s
1/4 Cup Water
1 tbsp. Chili Powder
1 tsp. Paprika
1/2 tsp. Sea Salt

Grains:

1/2 cup Quinoa
1/2 cup Farro
2 cups of Water with a Bouillon Cube or Broth Concentrate -or- just use 2 Cups Vegetable Broth

Preparation:

  1. Preheat oven to 400 degrees.
  2. Toss sweet potatoes in 1/2 tbsp. oil and roast for 20 minutes in a square glass baking dish/pan, stirring once.
  3. While the potatoes are roasting, heat 1/2 tbsp. coconut oil on medium high in a large skillet and saute the onion and garlic until soft and fragrant. Add diced tomato’s, water, and spices (chili powder, paprika, sea salt) into the skillet and let simmer for 10 minutes. The sauce should be on the thicker side, but add more water if you want to thin it out. Stir in black beans.
  4. Heat another skillet over medium, using the other 1/2 tbsp. coconut oil, add the chopped kale, a few tbsp. of water and a bit of sea salt. Let the kale wilt and toss for 5-7 minutes.
  5. Pull roasted sweet potatoes out of the oven and top with cooked kale, and black bean sauce, mix together and bake for an additional 15-20 minutes.
  6. While it’s baking prepare the grains by putting the quinoa, and the farro, with 2 cups of liquid into a small pot. Bring mixture to a boil, then cover and let simmer for 15-20 minutes or until most of the liquid has been absorbed.
  7. Portion out the grains in a crock or on a plate and top with the harvest bake, sprinkle with sunflower seeds and serve.
Now get to chopping, you need to cut up two sweet potatoes into 1/2 cubes.
This was my first time using coconut oil to saute, I have just recently started using it. I loved trying it in a smoothies, but you don’t get the aroma is gave’s off until you saute with it. It’s lovely.
Sauteing kale softens it and gives it a beautiful shiny glow. It also helps to remove some of the bitterness flavor.
Combine all the ingredients while the quinoa and the farro cook, and bake for an additional 15-20 minutes.
Look at how beautiful the quinoa is, I love these little seeds, they have great texture, I also love the chewy bite the farro adds.
Layer the grains, then top with the sweet potato and black bean mix and top with sunflower seeds.
This is such a warm and inviting dish, I really enjoyed it, and my husband also gave it a thumbs up.
My only regret was the fact that I was unable to find plantain’s and pumpkin seeds, like the original recipe called for, but I will keep my eyes open for “Next Time.”
This dish does not lack in flavor, the combination of the sweet potatoes, the chili flavor and black beans blends so well.  It was a time-consuming recipe to build, and I used practically all my pots, pans and utensils, but it was worth it.

Question of the Day: Do you substitute items in recipes with similar items or just omit them?

Check Ya later.

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