Roasted Parsnips and Carrots

I really enjoy parsnips. They have a delightful natural sweetness to them. These vegetables are a wonderful addition to any meal. They would be a great addition to your Thanksgiving meal. You healthy and delicious.

Ingredients

2 parsnips peeled and sliced
3-4 carrots peeled and sliced
olive oil to coat
salt and pepper

Directions   heat oven to 350

1. Coat vegetables with olive oil. Shake on salt and pepper.
2. Place in baking dish and bake 30 min or until desired tenderness. Serve hot.

Barbecue Chicken Quinoa Salad

               

                   

My family is big fans of barbecue sauce. I think my favorite is barbecue chicken. Barbecue sauce goes on a lot of our food.  I have enjoyed making healthier options than you can buy in the store. I saw a salad like this in a package and it got me thinking about making my own. I added a lot of vegetables and made a healthier dressing. I also thought it was a fun way to add quinoa to the meal. :)

This salad would be great for this weekend of Easter . It could make a nice brunch or dinner. It is a nice summer meal option too. I love yummy summer meals. Enjoy!

Ingredients:
4 C cut up cabbage
2 C spinach
1/2 C cut up carrots
3-4 chopped up green onions
1/2 C cilantro chopped up
1/2 of red, orange and yellow peppers cut in small slices (great for color)
1/2 C chopped up celery
4 C chopped up cooked chicken breast (grilled chicken would be yummy)
1 tsp salt
1/2 tsp pepper
1 C plain yogurt
1/3 C barbecue sauce *
1 C toasted quinoa *
2 avocado sliced up
extra toasted quinoa for garnish
extra cut up cilantro on top

Directions: serves about 8
1. Toss the greens and chopped vegetables together in a large bowl. Set a side.
2. In a medium bowl place chicken, salt, pepper, yogurt, barbecue sauce, and quinoa. Stir all together.
3. Toss into the bowl with the greens until it is all incorporated.
4. Leave in bowl to serve or serve on individual plates.
5. Garnish with avocado, cilantro,  and toss on some extra toasted quinoa on top.

* Recipe of Barbecue Sauce

3/4 c. tomato sauce
1/4 c. apple cider
1/2 c. brown sugar or sugar substitute
1 T. Worcestershire sauce
1 T. soy sauce
1 1/2 t. honey or xagave
1 T. minced garlic
1/4 t. ground ginger

Mix all ingredients together in small saucepan. Cook on medium heat at least until it is thick (from 20 minutes to 1 hour). The longer it simmers, the better the flavor, so as long as the sauce isn't burning, let it simmer on low.

*Toasted quinoa- Rinse quinoa until water is no longer cloudy. Then heat skillet on the  stove on medium heat. Pour in quinoa and toast until a light golden color. Stirring it regularly during the process. Let it cool before adding to the dressing.
*Cooking or grilling the chicken ahead will  save time. Also if you decide to make the barbecue sauce you can make that ahead. I like to freeze mine. 
* We enjoyed having fresh strawberries with it. Yum!
*Leftovers the next day taste great!

Balsamic Sauce on Baked Vegetables

We got some rain last night, and some more this morning. I love how rain wakes up the plants and brings new life into them making them more vibrant. I wouldn't do well living in an area where it rains all the time (I guess it is really what you get used to), but I do like getting rain. It is especially fun when you are all cozy in bed listening to it.

 My son was leaving for school yesterday, and I told him to have a great day. He responded back with, "How can it be a great day I have 2 tests?"  Those words rang in my ears all day. I am guilty of having those same feelings sometimes. Each day is a choice of what we want to make of it. I am working on not letting my outside circumstances effect whether or not it is going to be a good day or not. I was waiting in a line in Costco and I really appreciated the lady in front of me starting up a conversation, and making the time pass quickly. I felt like a made a friend at the end of the visit. She added sunshine to my day. The lady behind me was complaining on the phone to her friend about the wait.  Every situation is a choice. Sometimes I succeed in this area, and sometimes I don't, but I am still going to keep working on it. It is Fall ! It is a great time to be alive. Enjoy today ! :) 

I loved this dish again it was a great way to eat vegetables adding a little more excitement to them. I loved the combinations of flavors it added a nice new twist. I had not had this flavor combination before. My family seemed to enjoy it as well. I love changing things up and trying new things.

Ingredients: preheat oven to 400 
Sauce
1 purple onion chopped finely
1 garlic clove minced
2 T olive oil
3 T balsamic vinegar
2 tsp honey
2 1/2 T cream
2 tsp sage
salt and pepper to taste

Vegetables
1 sweet potato peel and chop into thin pieces
2 carrots peel and chop thin pieces
1 potato peel and chop into thin pieces
1/4 butternut squash peel and chop into thin slices


Directions:
1. For the sauce put onions and garlic in a frying pan with oil. Let cook together about 2 min.
2. Add the vinegar, honey, cream, sage,  salt, and pepper. Set aside.
3. For the the vegetables. Put all of them in a bowl and stir the olive oil  and salt until they are covered.
4. Spread out on baking sheet. and put in preheated oven. Bake about 20 min or until done.
5. Pour warm sauce over the vegetables and serve. :)

   

Asparagus with Chili Powder and health benefits

Image from: .oultonwalledgarden.co.uk/vegtables-1

I made this asparagus the other day and loved it. I decided I like it a little on the firm side. I tossed some in my salad too. It was a great addition. I like to find ways to eat vegetables that make them taste good. This was one of those times where I really enjoyed eating them.They would be a nice colorful addition to omelets, stir-fry or pasta dishes.

Asparagus: Some information

1. Best to eat during the springtime when the shoots are young and straight and the buds are nice and tight.

2, Nice if you can buy them from a store that keeps the stems "feet" in water.

3. For ideal taste and nutrition eat within 48 hours after bringing it home. Store with damp towel wrapped around the bottom of the stems "feet" and store in an inch of water. In a tall container. Put a plastic bag over the top to keep the moisture in. It helps to keep it fresh.

4. Wash them well in cool water. They are often sandy and gritty.

5. You can peel off the end of the asparagus to get optimal use. You just peel it at the base, about 3 inches up.

6. Some people feel that they will stay greener when cooking if they are boiled quick rather than steamed.

7. Best if bought fresh for the highest nutritional benefits.

8. It is one of the few vegetables that contains inulin. (which is known for being a friendly Bactria that lives in the large intestine. This can aid in preventing yeast overgrowth and keeping the digestive track and belly healthy.

9. It is an alkaline food. It is low in calories and carbs.

10. It is a nice source of Potassium, folic acid, Vitamin, A, C and K and some traces of B complex.

11. One cup has 3 grams  of fiber. It is also rich in phosphorus and niacin. Low level of sodium.

12. It has antioxidants agents . Can also increase urination and helps to prevent kidney stones from forming.

Ingredients:
 6-8 Asparagus spears (washed and peeled and trimmed)
 3 to 4 T grape seed oil or olive oil or coconut oil
1/2 tsp chili powder
salt and pepper to taste
fresh lime juice to squeeze on top if desired.

Directions:
1. Heat up frying in pan on medium high heat.  Pour in oil let it heat up. 
2. Pour in chopped 1 inch pieces of asparagus. Toss and let cook 3-4 min. Toss in the chili powder.
3. Put on the lid to let it stem for 3-4 min on low heat.
4. Season with salt and pepper and lime juice if desired. Serve. :)

The chili powder can amp up the nutritional benefits of the asparagus.