Cranberry Quinoa Salad with Toasted Pecan

Cranberry Quinoa Salad with Toasted Pecans

I have been pondering on happiness lately and realizing I know outside influences can have a big effect on our happiness, yet I feel like we can create happiness inside ourselves no matter what is going on around us.

 I am fascinated by Denmark they are the 2nd happiest country in the world and yet they have winter days with 14 hours of darkness. That really intrigued me.  They have "Hygge"  Danish word, pronounced "hoo-ga", is usually translated into English as "cosiness". Here is more about it. http://www.bbc.com/news/magazine-34345791. I love that word "cosiness" I love how this country creates that in their homes regardless of what is going on around them. 

It has been fun working on creating more of that in my home. I have also thought about how I can create more of that inside of me. I know often I may be guilty of thinking someone else is responsible for my happiness, and yet when I stop and think about it I realize that I am the one that is responsible for it. I know other things can add to our happiness but we can create it within us.  What are your thoughts? 

I really enjoy eating for dinner is a yummy salad. In fact often my husband and I will enjoy a salad as our main entree for our dinner. Yum! I LOVE how I can eat so many great vegetables in one serving. This salad is loaded with healthy goodness. I love the pecans in it. I used to think I didn't like pecans and now I really do our tastes can change. 

Recipe

1/2 C pecans chopped up
2 T honey
4 C kale or other favorite greens washed
1 C snow peas broken in thirds
1/2 Cucumber thinly sliced
4 radishes thinly sliced
1 C dried
crasins
1 C cooked quinoa
3/4 C feta cheese

Dressings

1/4 C apple cider vinegar
1 T mustard
1 T honey
1/4 tsp salt
1/8 tsp pepper
1/4 C olive oil

Directions

1. In a small saucepan heat to medium low and pour in honey. Stir in the nuts and cook for a couple minutes until all thickened and nice golden color. Pour out to cool on parchment paper or a non stick surface to cool. Make sure the nuts are spread out so they don't stick together in one clump.

2. Pour all the ingredients in the blender for the dressing and blend 1 to 2 min until all combined set aside.

3. Toss all the ingredients for the salad together. Pour on the dressing right before serving or leave dressing off and pour on after serving on to plates. Enjoy!

Shrimp Pad Thai Salad

I made this for dinner last night and my husband and I really enjoyed it. I haven't really used bean sprouts in salads much. I really liked the crunchy addition they added to the salad. It was delish. It is an easy meal and great for this time of year. 

Dressing  (Just use lime juice and water for candida version)

1/4 C lime juice

1/4 C water

1 1/2 T fish sauce

1/2 T olive oil

1/2 T rice vinegar

1 T honey

1/8 tsp cayenne pepper

1. Beat with a whisk in a small bowl and set it aside. 

Salad

2  T coconut oil

6 oz  medium shrimp peeled and divined

2 T coconut oil

1 shallot chopped

3 cloves of garlic minced

3 eggs beaten

4 green onions chopped up

4 C washed bean sprouts chopped up

4 C spinach

salt and pepper to taste

Serves 2-4

1. Heat up small skillet. Add oil and let it heat up. Place the shrimp in cook on both sides until it turns pink. Take out of the pan and drain on a paper towel.

2. Heat up skillet again add more oil. Heat up oil. Add the shallots and garlic. Stir until it turns light brown just a couple minutes

3. Add eggs and cook them a few minutes keep them soft. Take skillet of the heat and let cool. 

4. In a salad bowl put in green onions, spinach, bean sprouts, and toss in the shrimp and egg mixture into the bowl toss until combined. 

5. Toss on the salad dressing and add salt and pepper to taste. Eat right away. 

Tossed Green Salad with Sweet Onion Vinaigrette

My friend Debbie made this a week ago and I loved it. I am always looking for more ways to eat vegetables. This is a great way to eat them and enjoy it. I have made the salad 3 times since she gave me the recipe. It is so good. Yum! 

The salad was:

5-6 C mixed greens - spinach and romaine (or red lettuce instead of romaine)

1/2 C sliced almonds

1/2 C craisins or dried cherries etc..

1/2 C sunflower seeds
sometimes I also add a thinly sliced red onion

Optional items

1/3 C bacon bits

1/2 C shredded parmesan

Layer the ingredients so you get all the ingredients in each serving. 

I put the dressing on right before serving.  It will get soggy if you do it too far ahead. Add a little bit of dressing at a time to get just the right mix. 

dressing:

2/3 cup olive oil

1/4 honey or sugar 

2 TBSP. diced purple onion

1/2tsp. salt

3TBSP. apple cider vinegar
1/4 C chia *optional

Blend together with a wire whisk. 

*If you use bacon. An easy way to do the almonds is to take the bacon bits and the almonds and saute' them together.  This gives the almonds some of the bacon flavor and roasts them a bit.  

Apple Cherry Salad

 I love when I can enjoy a salad with very little dressing and then I can just enjoy the natural sweetness of the vegetables and fruit. This is one of those salads. I just had it for lunch today. It tasted so good. It left me with a very satisfied feeling after I ate it. Yum! If you have a food chopper it will help to make the fruit and vegetable very uniform looking.

Ingredients

2  apples chopped
4 celery stalks chopped
1/4 C dried cherries or cranberries
juice from 2 oranges
1 T chia
2 T honey for vegan use another sweetner.
garnish with additional cherries

Directions serves 4

1. Put apples, celery, and cherries in a bowl.
2. Pour the juice evenly over the fruit. Stir to mix.
3. Sprinkle the chia on top. Drizzle the honey on top. Toss until all mixed.
4. Garnish with more dried fruit if desired.

Vegetable Lentil Salad

This salad is a great way to eat a lot of vegetables in a healthy way. I loved all the color in it. When you eat a rainbow of colors you know you are getting a nice mixture of nutrients. You get a added bonus of lentils, chia, and quinoa. You get some nice protein in it. I have a nice hand chopper that cubes the vegetables. That makes it really easy. You can find it at Walmart or any store that carries kitchen tools. This is so healthy and good. Winner! Winner!

Ingredients

1 C lentils cooked
1/3 C quinoa cooked (red adds great color
1/3 C chia *optional
1/4 C chopped purple onion
1 sweet potato cooked and cubed
1/4 C yellow pepper chopped in cubes
1/4 C red pepper chopped in cubes
1/2 C zucchini  chopped
1/2 C avocado chopped
2 Roma tomatoes chopped in small pieces
1/4 C cilantro chopped up
juice from one lime
1 tsp salt
1/4 tsp ground pepper
1/4 tsp chili powder

Directions
1. Toss all the ingredients in a bowl except juice, salt, pepper and chili powder.
2. Then squeeze on the juice and pour in salt, pepper and chili powder. Toss into salad.
3. Serve at once for best results or cover in an air tight container and put in the fridge until ready to serve.
4. Keep leftovers in airtight container in the fridge.

Mango Chia Dressing on Tossed Salad

It is so fast and easy to make your own salad dressings at home with a blender. They are so much healthier for you too. I love the natural sweetness of mangoes so they are a perfect choice for a salad dressing. Chia added to the dressing boosts up the protein and also works as a nice thickener. This is a great way to enjoy a healthy salad.

Ingredients

Dressing

1 C mangoes frozen
1/2 C water
1 tsp apple cider vinegar
1 T olive oil
1/4 tsp salt
1/8 tsp cayenne pepper
1 T honey
2 T chia

1. Pour all the ingredients into the blender and blend until smooth. Place in fridge while you make the salad.

Salad

4 C spinach
1 C chopped broccoli
1/2 C dried cherries
1/2 C dried apricots
4 green onions chopped
4 stalks of celery chopped
1/2 C diced carrots
feta cheese * optional
sunflower or pumpkin seeds or both

1. Toss all the ingredients together in a bowl, and serve with the dressing.

Mexican Cornbread Salad (layered)

I made this yummy salad for my family yesterday. We enjoyed it as we watched LDS  General Conference Yesterday. Its some thing we do twice a year. It is always a sweet time. The salad was a great addition and got enjoyed by all. I only have a little remaining for my lunch today. :) We also enjoyed a beautiful hike up in the mountains behind our house this weekend. The colors of the leaves are so pretty. I loved breathing the fresh air up there too. We live in a beautiful world.  I hope that you had a nice weekend with your family or friends.

This salad has so many wonderful flavors in it. It is a great combination.

 Ranch Cashew Salad dressing

1 C unsalted cashew pieces soaked at least 15 min *
1/4 C almond milk
1/2 C water
1 tsp salt
1/4 tsp cumin
1/4 tsp chili powder
2 T fresh lemon juice
1/4 C dried parsley
1 tsp garlic powder
2 T dried onion pieces

1. Pour drained cashew pieces in the blender with the remaining ingredients. Blend until smooth.
2. Store in the fridge until ready to use.
* I put the cashews soaking in water in the microwave for 1 min. It speeds up the soaking process.

Layered Cornbread Salad

Ingredients

1 8x8 cornbread * Here is a whole grain recipe
2 cans black beans drained and washed
2 cans of whole kernel corn drained
2 1/2 C of cheese
2 C mixed salad greens
6 green onions chopped up
3 celery stalks chopped
ranch cashew dressing above or ranch dressing of your choice
5-6  Roma tomatoes chopped up
1/4 chopped cilantro
juice from one lime

Directions  Feeds 12-15

1. Crumble half of the cornbread into the bottom of a large salad bowl.
2. Next layer spread evenly one can of the beans on to the cornbread.
3.  Next layer one can of the corn spread evenly on the beans
4.  Spread on the salad dressing evenly on top of the beans.
5. Spread around the celery.
6. Distribute half of the green onions on top of the celery.
7. Pour 1/2 of the cheese evenly on top of the celery.
8. Crumble the rest of the cornbread on top of the celery.
9. Spread around the mixed salad greens on top.
10. Spread around the other can of black beans.
11. Pour evenly the corn over the beans.
12. Pour on the remaining cheese over the top.
13. Spread the tomatoes on top of the cheese.
14. Then sprinkle on the rest of the green onions.
15. Garnish with cilantro. Squeeze the lime all over the top of the salad.
16. Cover and store in the fridge until ready to serve or serve at once.
17. Enjoy!

Fresh Tomato and Cucumber Salad

Love the look of cut up fresh vegetables. 

So an interesting thing happened the other day at my Moms. She was having a gathering with some friends. Their was your typical mix of foods at the event. There were jello salads, broccoli salad,  coleslaw, potato salad etc...  You get the picture. The thing that was interesting was someone just brought a salad like I posted today. That was the one that got eaten the fastest. Their was hardly anything left of it. It made me so happy that people were drawn to the healthier option. It made me so happy. We can make the world a healthier place one recipe at a time. 

This is a super easy recipe and looks so pretty and fresh. This is a great to use some of my tomatoes from my garden. 

Ingredients

English cucumber sliced thin
6-7 Roma tomatoes sliced thin
1/4 C olive oil
2 minced garlic cloves
1 tsp thyme or fresh if you have it
handful of basil leaves chopped thin
salt and fresh ground pepper to taste

Directions

1. Place cucumbers and tomatoes in the serving bowl.
2. In a small bowl mix together oil, garlic, and thyme until all combined.
3. Pour on to the vegetables and toss until all the vegetables are covered.
4. Toss in the fresh basil. (You can substitute dry 1 to 2 T dry basil if you don't have fresh)
5. Salt and pepper to taste.
6. Serve at once for best results or cover with plastic and store in fridge until ready to serve.

Caprese Salad

We have a lot to be grateful for. One of the things was my daughter fell off of an ATV this weekend and got a concussion. We are so grateful for prayers and that she is doing well. She is sore but doing well.  We heard of a not so good outcome of someone else this weekend in an ATV crash. Life is so fragile. You need to love those around you every day.

 The garden has been very good to us this year. We always seem to be able to grow tomatoes the best. This year we have a bumper crop. I need to make some yummy spaghetti sauce with them. We have been enjoying salsa with them too. One of our favorite things to eat. I have always thought Caprese salads looked so pretty. I thought it would be a perfect time to make it with all the tomatoes. We really enjoyed eating it yesterday. It is so easy it also makes me feel European.  Some day I will go there. :)

Ingredients

5-6 sliced roma tomatoes
1 lb roll of mozzarella cheese sliced
handful of basil leaves
1/2 C balsamic vinegar
1 tsp honey
olive oil
salt and pepper to taste.

Directions  serves 8

1. Arrange the sliced tomatoes, cheese and basil on the plate.
2. In a small saucepan pour in the vinegar and stir in honey. Place on medium low heat.
3. Stir and let it reduce and thicken for a couple minutes.
4. Drizzle vinegar mixture over the salad.
5. Then drizzle over the oil. Salt and pepper to taste.
6. Enjoy!

Yummy Orange and Radish Salad

I love going to the store and buying produce this time of year. It seems like there are so many great choices and they are better priced to. It bought some peaches for the first time this year with some strawberries. I had it on my oatmeal this morning. No honey was needed. I love eating a fresh peach. The frozen ones don't have the same flavor.

I made this salad yesterday. It was a delicious salad. I get into a rut buying the same vegetables. Yesterday I branched out and bought radishes. I buy them occasionally. This salad was a great combination, and so healthy too. My husband and I loved it.

Ingredients

2 naval oranges peeled and cut into chunks
7 radishes sliced thin and cut in half circles
1/4 a red onion sliced in thin slices
1/4 C fresh mint
2 T olive oil
salt, and,  ground pepper
2 C fresh spinach
juice from 1/2 lime
2 C fresh spinach

Directions serves 3-4

1. In a small bowl place oranges, radishes, onion, and mint.
2. Pour in the oil and salt, and pepper. Toss into the salad.
3. Serve on individual plates. Squeeze on lime juice on each salad. Serve

adapted from foods you crave cookbook

Mexican Cobb Salad with Creamy Avocado

I hope you enjoyed the fathers that our part of your life. I realized that I can still honor my dear father even though he is not here. I know he is close by. His influence is still felt in my life as well as my family. My son wore one of my Dad's tie to church. That always touches me. He has worn it on some special occasions lately. It helps us feel like he is close by. I also honor my dear husband who is a wonderful partner in parenting. He is a wonderful father to our family. I picked the right man for me. I also have a dear father in law who blesses our lives with his love and kindness that he showers our family with. I also have a son in law, bothers and brother in laws who are a great example to me of being great fathers.

We enjoyed some Mexican food for our family celebration for fathers day meal. Mexican food is always a hit at our house. We really enjoyed this salad. I love how colorful it is. It is nice to stir just before eating.

Ingredients

salad

3 C washed lettuce greens * (I used spinach) 

2 cans of drained and rinsed black beans

1 /2 C green onions chopped

1/4 C red onion diced

1 can green chilies

1/2 C chopped washed cilantro

4 chopped up Roma tomatoes

2 cans shoe peg white corn

1/2 C grated cheese *optional

creamy avocado

4 ripe avocados

1/2 tsp salt

juice from 2 limes

1/2 C olive oil

1/4 tsp chili powder

1/2 C plain yogurt

5 cloves of garlic

Serve with tortilla chips if desired

Directions serves about 15

1. In a large bowl place greens. (You could leave out the greens if desired either way is yummy.)

2. Then put the remaining ingredients in sections on top of the greens. Cover with plastic until ready to serve.

3. Pour all the ingredients into the blender and pulse until creamy. It may take a little stirring in between pulsing. You can store covered in fridge until ready to serve.

4. Right before eating toss int the dressing into the salad. We enjoyed it with tortilla chips. Enjoy! 

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!

Healthy Broccoli Cauliflower Salad

I think it is fun to change favorite recipes that we use to eat into a healthier version. This is a recipe I used to make all the time. So in this recipe the changes I made were, I took out the miracle whip and sugar and replaced them with honey and yogurt. Then fruit which added gave it a natural sweetness too. I was happy with the end result.

Ingredients
3 C chopped up broccoli
1 head of cauliflower chopped up
1/8 C diced purple onion
4 apples diced small pieces (I used small pink lady)
1/2 C currants or raisins 
1 6 oz pkg bacon bits*optional
3/4 C mozzarella cheese
1/2 C sunflower seeds

Dressing:
3/4 C plain yogurt
1 tsp Worcestershire * optional (for savory flavor)
1 T mustard (wet)* optional
2 to 3 T honey (more if you want added sweetness)

Directions
1. Toss the vegetables, fruit, *bacon, cheese and seeds in a bowl. Set a side
2. In a small bowl mix all the ingredients for the dressing. Pour on to the salad. (If you want more dressing you can increase the measurements.) Stir until all combined.
3. Serve right away you can garnish with more currants or cheese if desired. You can also cover the salad and let it chill. Make sure you stir before serving to mix the dressing that settles at the bottom.  

Happy 4th of July Fruit topping or Fruit salad

Fourth of July Fruit  Topping or Salad

Topping on french toast.

It is 4th of July in the United States tomorrow. It is nice to celebrate living in America and think of those who fought and are still fighting for our freedom. I hope you have something fun to do for your day. We are going to have a family barbecue which should be nice.

I thought this would a fun topping for french toast, pancakes or waffles for your breakfast. You could also just eat it as a salad. The other yummy way to eat it is as a topping with vanilla ice cream or with almond cream. So you can decide. It whips up really fast and no oven needed.

Ingredients:
1 lb of strawberries washed and sliced in thin slices
1/2 lb of blackberries washed
1/4 C blueberries
1 banana
For sauce:
6 strawberries
1 1 T honey
Powdered sugar to dust on top

Directions:
1. Prepare fruit. For Salad: Place strawberries on the bottom and then put blackberries in the middle.
2. Slice a banana and put around the edges. Scatter blueberries around the edges.
3. Place 6 strawberries in the blender and pour in honey. Blend until smooth.
4. Drizzle over the fruit. Place powdered sugar in sifter and dust with powdered sugar.
5. If you are doing it as a topping you can arrange as desired. Have a nice holiday 

Delicious Chicken Salad with Yogurt

I had this for dinner this week. It tasted so good. I love chicken salad but, don't love to eat all the mayo that is usually in it. So this is a recipe that uses no mayo at all. I love the kick the lemon adds to it as well. I saved calories by serving it on lettuce.It was a treat to have leftovers for lunch the next day. Delish! I hope that you are doing something fun this weekend. This is a wonderful time of year enjoy it!

Ingredients:
1 C of cooked chicken chopped in small pieces
1/2 C green onion chopped up
1 green apple diced up
1 C of red grapes chopped in half
1/4 C of unsalted cashew pieces or nut of your choosing
3/4 C celery chopped into pieces
1/2 C plain low fat yogurt
juice from 1 lemon
1/2 tsp garlic powder
salt and pepper to taste
Romaine lettuce to serve it on.

Directions: Serves 4
1. Place the first 6 ingredients into the bowl.
2. In a small bowl mix the yogurt, lemon juice and garlic powder together.
3. Pour over the salad and stir in. Add salt and pepper to your taste preference.
4, Scoop on to lettuce leaves and serve.

Ramen Cabbage Salad

How is Spring going for you? We have been keeping busy. We enjoyed some time by the ocean last week with my son and his wife. We had a Good time!  It was nice to enjoy the LDS General conference this weekend. We celebrated my mother in laws birthday yesterday at our house. I thought it would be fun to just have salads and Salsa and guacamole plus some desserts. It turned out really nice. It is nice to not always do things the same and switch it up a little bit. We enjoy spending time with family.  It has been a very nice couple of weeks.

I enjoyed making a salad I have not made in a long time. The Cabbage was not the bright green that I like to see, but it tasted good.

Ingredients:
1/4  tsp of sesame seeds 
1/4 tsp raw sunflower seeds 
1/4 tsp raw pumpkin seeds
2 packages of ramen your choice of flavor 
6-7 green onions chopped
2/3 C oil (I used olive oil)
2T water
1/4 C rice vinegar
1 T sugar or honey
1/2tsp salt
1/4 tsp pepper

Directions:
1. In a small sauce pan toast the seeds. Until lightly toasted. Then crunch up the ramen and toast along with the seeds. Toast until the ramen noodles are lightly toasted. (To help them not to get soggy in the salad.
2. In a jar pour oil, water, 1 to 2 seasoning packets from the ramen, sugar, salt and pepper. Put on the lid and shake it up until all combined. Taste and add more sugar or salt and pepper if needed. Put in the fridge until right before serving. 
3. Cut up the cabbage and onions. You want the cabbage to be thinly chopped. Combine together.
4. Pour the seeds and ramen noodles on top of the cabbage and stir in with the dressing about 30 min before serving.  Enjoy!     



     

Quinoa Fruit salad

I hope you had a great weekend. They always go by way too fast. I think this salad is a wonderful way to brighten up your table in the winter. This is a great fruit salad  for the fall or winter. I know pomegranates are still at our grocery stores.  I love the color the pomegranate gives to the salad. Have a wonderful day. :) 

Ingredients: serves 4-6
2 apples chopped in pieces
2 oranges chopped up bite size
1 C grapes

1/2 C quinoa cooked
1 tsp lemon juice
1/2 C pomegranate
*You could stir in some plain yogurt

Directions:
1. Put all the fruit in a bowl except for pomegranate. 
2. Then toss in the quinoa and lemon juice.
3. Toss in the in pomegranate last. Serve as soon as possible. 

Chicken Salad with Chia or Poppy Seed Dressing

It is that time of year to enjoy nice Summer Salads.  I made this last week and my family loved it. It was easy to put together. It was fun to make a dressing  that was not high in calories. I used chia instead of poppy seeds. Chia seeds work as a nice thickener in dressing.

Ingredients:
2 C grilled chicken or cooked chopped small pieces
1/2 C chopped up carrots
1/4 to 1/2 purple onion chopped in small pieces
1 cucumber chopped
4 C Spring salad mix or other greens
 *sprinkle bacon pieces on top if desired
Dressing:
1 C plain yogurt
2 to 3 T honey or sweetener
2 to 2 1/2 T lemon juice
1 to 2 tsp chia seed (or poppy)

Directions: 
1. Toss all the ingredients in together except the bacon. 
2. Whisk together the ingredients for the dressing together. 
3. Just prior to serving. Pour on the dressing. and toss the bacon on top if desired.

Shrimp salad with Brown Rice

Shrimp Salad

I love recipes with shrimp. :)  Shrimp is my favorite way to eat fish. This was a nice combination and easy to make as well. That makes it even better. It is nice to have options for light easy meals. You could put this mixture into taco  shells or tortillas, if you cut off the tails ahead of time. This would be a wonderful summer salad.


Ingredients: 4 servings
1 1/2 lb frozen cooked shrimp
1 T oil
1/3 C water
1/4 to 1/2 tsp chili powder
1 to 1/2 tsp sea salt
2 tsp fresh lime juice
1 avocado chopped up
2 roma tomatoes chopped
1/4 C purple onion chopped up
1 to 1 1/2 C chopped coleslaw or cut up cabbage
2-3 C cooked brown rice
top with lime juice and chili powder 


Directions:
1. Heat skillet with oil. pour in the shrimp and water and chili powder. Heat for just a couple minutes. Place lid on to let them heat up faster. Don't over cook they will become tough. Add salt after cooking then set aside with lid on the pan. 
2. In individual bowls place 1/2 C of brown rice, then place the shrimp on top 6-7 (you could cut off the tails ahead of time), then 1/4 C coleslaw or cut cabbage, then chopped up avocados, onion, and tomatoes on tossed on top. Sprinkle chili powder on top if desired, a little salt and fresh lime juice. Enjoy! 

Spring Veggie Slaw

This month's Recipe Redux theme is "The First Shoots of Spring," which refers not to the beautiful flowers popping up in your garden beds, but the lovely vegetables that come this time of year. We decided to make a veggie salad with a citrus dressing. Contrary to popular belief, salad dressings can be healthy!

Don't citrus and fresh snap peas just sound like spring? We thought so. The colors and freshness of these veggies are sure you get you feeling healthy and chipper.

Look at that lovely spring rainbow!

Ingredients

Dressing:
1/4 C orange
2 Tbsp rice milk
1 1/2 Tbsp honey
1/8 tsp salt
1/2 tsp lime juice
1 T chia

Salad:
1/4 purple onion
1/2 zucchini
5 radishes
7-8 baby carrots
2 Roma tomatoes
1/2 English cucumber
3 green onions
7-8 snap peas
pumpkin or sunflower seeds (optional)
salt and pepper to taste


Directions

1. Mix dressing ingredients. Put in fridge while preparing the vegetables to let thicken. The Chia works as the thickening agent in the dressing. :)

2. Chop all salad ingredients into bit-sized pieces.

3. Mix salad and dressing together. Serve.