Fiesta Bean Salad with Basil Lime Dressing

December 10, 2012 by aprilcball

Talk about a protein powerhouse! This salad is pretty easy to put together and perfect for a quick lunch or dinner. If you have little kids, like I do, you totally understand how important quick meals are!! I originally made this salad without the Basil Lime Dressing but my hubby insisted I post it together since it was so good. We haven’t tried this out on our kids yet but we will soon. I’m thinking it may be a bit spicy for them but we shall see 🙂

If you don’t want to make the dressing, just add the lime juice and agave to the salad recipe. I thought about adding chopped cilantro but I though it might be a bit much with the basil dressing. Next time I’ll add some chopped jicama and maybe some corn as well. Hope you enjoy it as much as we did!!

Fiesta Bean Salad with Basil Lime Dressing

Fiesta Bean Salad with Basil Lime Dressing

Ingredients:

1 large 28oz can chickpeas OR 2-15oz cans, rinsed and drained – SAVE THE LIQUID FOR THE DRESSING!!!
1-15oz can black beans
1 1/2 – 2 cups sprouted green lentils (optional but adds a nice crunch. Not sure how to sprout lentils? SEE HERE)
1 large red pepper, diced small
1 cucumber, diced
2 cups spinach, chopped
4 cups prepared quinoa – I added mine after it had cooled for about 20 minutes, still pretty warm
1 tsp cumin
1/2 tsp ground coriander
1/2 tsp cayenne pepper (This amount gave it a little kick but not too much. Adjust as you wish)
1/4 cup raw pumpkin seeds
1 large avocado, diced

Basil Lime Dressing

* You can double this recipe and keep what you don’t use for other salads… it’s pretty good!

2-3 Tbsp agave
1/8 cup lime juice
1/8 cup apple cider vinegar

1/3 cup fresh basil (roughly chopped)

1/2 cup bean liquid from canned beans

1/4 tsp salt
1/8 tsp pepper

Mix all ingredients in a high-powered blender until completely blended. Refrigerate until ready to serve.

Directions:

Add beans, lentils, red pepper and cucumber together in a large bowl. Mix gently.
Add cumin, coriander and cayenne pepper and mix throughout.
Add quinoa and spinach and gently combine mixture until fully mixed.
Add pumpkin seeds and… you guessed it! Mix gently 😉
Add as much dressing as you’d like and combine until completely mixed.
Serve with chopped avocado on top!

Add spinach, cumin, coriander and cayenne pepper. Mix gently.

Add warm quinoa and mix gently

Add pumpkin seeds

I made extra dressing for later – doubled recipe

Serve with chopped avocado!

Raw Lime Avocado Pie

August 5, 2012 by aprilcball

I had a few ladies from my Crossfit gym over last night and we had a blast! Most of them follow the Paleo Diet so I tried to find a recipe that would please everyone’s dietary needs. This pie looked really good so I decided to try it and I’m glad I did because it was delicious! Very rich but delish! Who would’ve thought to use avocados in a pie?!

This recipe uses a ton of limes so prepare yourself, I got quite a workout zesting them all!

Raw Lime Avocado Pie

Original recipe from Health Damy.

Crust Ingredients:

2 Cups Raw Cashews
1 Cup Unsweetened Shredded Coconut (a little extra to top it before serving too, if you wish)
1/2 Cup Pitted Dates
2 Tsp Vanilla Extract
2 Tbsp Lime Zest
3 Tbsp Lime Juice
Dash of Salt
4 Packets of Stevia
2 Tbsp Agave (You can use maple syrup)

Mousse Ingredients:

4 Large Ripe Avocados (Pealed and Pitted)
1/2 Cup Lime Juice
1/3 Cup Lime Zest (You’ll need 8-10 limes for this entire recipe)
1/4 Cup Agave (or maple syrup)
2 Tsp Vanilla Extract
Dash of Salt
8 Packets of Stevia

Directions:

Place the crust ingredients in your food processor and blend until dough-like.
Spray your 8 inch spring form pan with non-stick cooking spray – I’m sure any pan would work, really.
Using your hands press the dough evenly into the pan.
Place all mousse ingredients in your food processor and blend until smooth (stopping occasionally to scrape down the sides).
Pour mousse over-top of crust.
Chill in your refrigerator or freezer (depending on your desired texture) for at least 3 hours.
Cut and serve immediately.
Enjoy!

Crust making in progress

Crust done!

Smooth into spring form pan

Filling ingredients

Nice green color!

Ready to chill!

Oh so pretty!

Serve with coconut on top (if you wish!)

Tabouli Quinoa Salad (Sammy’s WF Pizza Copycat)

June 14, 2012 by aprilcball

My mother-in-law introduced me to this salad and it’s my new favorite! You can find this salad at Sammy’s Woodfired Pizza restaurant… with a whopping 1/2 cup of oil and 2 tsp of salt. Yikes! I decided to recreate this salad WITHOUT that nonsense, turned out even better than the original!

My hubby was a bit skeptical but devoured an entire plate full! I served this with romaine leaves and a few flatbread crackers. I also added a couple cooked/chopped Gardein Chick’n Scallopini filets, per my hubby’s request. I try to stay away from fake meats as much as possible so this was a rare occasion.

Tabouli Quinoa Salad

Ingredients

1/2 cup of shredded carrot
2 cups chopped parsley
1 cup chopped mint
1 cup diced onion
1 cup diced fresh tomato
1 cup diced cucumber
2 cups shredded lettuce – romaine
1 cup cooked quinoa
1/2 cup bean liquid – from canned beans or home made
1/2 cup fresh lemon juice
1/4 – 1/2 tsp salt
2 tsp black pepper, ground
1 tsp allspice, ground
*OPTIONAL: Saute up a few Gardein Chick’n Scallopini fillets, chop and add them in.

Directions:

Cook quinoa according to package and let cool completely.
Combine all ingredients, mix well and serve with flatbread and/or romaine leaves. You can wait to add the veggie/mint/onion/etc mixture to the chopped romaine until you serve it if you need it to last longer. This makes a ton of salad, I saved the mixture and added it to chopped romaine the next few days.
Serves 6

Add cooked/cooled quinoa with all other ingredients – I added all ingredients EXCEPT romaine lettuce together then combined them before we were ready to eat

Now combine with chopped romaine. If you’re only serving a few people and want leftovers, reserve some of this mixture to combine with more chopped romaine later

YUMMY!!! I added chopped Gardein Chick’n Scaloppini filets

California Quinoa Salad (Whole Foods Copycat!) (kidtestedfirefighterapproved.com)
Citrus Black Bean Quinoa Salad (kidtestedfirefighterapproved.com)

California Quinoa Salad (Whole Foods Copycat!)

May 1, 2012 by aprilcball

You have no idea how happy I am that I can make this at home now. I’ve been dreaming about this oil-free quinoa salad from Whole Foods ever since I brought a tiny little container of it home and devoured it in two seconds. I searched the internet for a copycat recipe but no luck… I saved the label from the container and decided to figure it out on my own!

Copycat Whole Foods “California Quinoa Salad”

This recipe makes plenty of leftovers to last you for a few (or more) days. Perfect for busy people who enjoy quick and easy leftovers. All of these measurements were estimations, just throw in the ingredients to suit your tastes. I really don’t think you could mess this up!

I’ve been eating this so fast, I haven’t had a chance to put it in a bowl and take a proper picture so please forgive me! Just trust me, you don’t need a fancy picture of this one… I PROMISE you will love it!!!

California Quinoa Salad

1 cup mixed quinoa from Trader Joe’s – regular quinoa or red quinoa would work well here too

2 cups water (for cooking quinoa)

1 cup lentil sprouts (optional but adds a yummy crunch!)

1/2 package frozen mango from Trader Joe’s, thawed OR 1-2 diced fresh mango, diced)

1/4 large red onion, diced

1/2 medium to large red pepper, diced

1/2 small bunch cilantro, chopped

1 cup shredded, unsweetened coconut (optional but good!)

1/3 cup unsalted, dry-toasted slivered almonds

3/4 cup raisins (currents and cranberries will work too!)

1 1/2 cups frozen edamame, thawed

Juice of 2-3 limes

2-3 Tbsp Balsamic Vinegar (I like to use fig balsamic vinegar)

Instructions:

1. Rinse quinoa well, cook as directed.

2. Fluff quinoa well when done, spread out and let cool.

3. Add all other ingredients and toss.

4. Enjoy cold!!

Citrus Black Bean Quinoa Salad (kidtestedfirefighterapproved.com)

Citrus Black Bean Quinoa Salad

April 12, 2012 by aprilcball

Ever since I discovered the oil-free cold salads at Whole Foods, I’ve been on a quest to find good quinoa and lentil salad recipes. While I thoroughly enjoy my sampler box of all the oil-free salads they offer, I cannot continue that type of expensive habit!

My youngest is now eating solid food three meals a day which means I REALLY have limited time to eat! That’s why I love this quick and easy salad recipe. It’s easy to make and the leftovers are fantastic for days!

I often pack this in my diaper bag for an after-workout snack and I’ve even eaten it for breakfast. I keep steamed greens ready in my fridge at all times and I often add those to this salad as well. Enjoy!

Citrus Black Bean Quinoa Salad

Original recipe from Healthy Mammas.

Citrus Black Bean Quinoa Salad

(2) 15-oz cans no-salt added black beans, drained and rinsed OR 4 cups cooked black beans
1/4 – 1/2 minced red onion, diced small (I used 1/2 of a medium sized red onion)
1 large grapefruit, divided into segments and cut into cubes (An orange would work too!)
1-2 roasted red bell peppers (in water), diced (you could also use 1 large fresh red bell pepper)
1 cup frozen corn, thawed
2 cups cooked quinoa
2 large (ripe but firm) avocado, diced
1 small bunch fresh cilantro (about a handful), chopped into small pieces (also rinsed well!)

Dressing Ingredients – Simple yet so good!

juice of 3-4 limes (I like lime so I used 4)
2 tsp cumin
3 T water or low-sodium broth (I use leftover bean cooking liquid)

Instructions

.   Rinse and chop all your veggies.
.   Place black beans, red onion, grapefruit, cilantro, bell pepper, avocado and corn in a large bowl. Toss to combine.
.   In a small bowl, whisk together all dressing ingredients. Add quinoa and dressing to salad, then toss well and serve.
.   Salad will keep in sealed containers for up to five days in the fridge..

Quick and easy dressing!

Yummy!

Easy Black Bean Soup (kidtestedfirefighterapproved.com)

Sprouting Made Easy

April 12, 2012 by aprilcball

Let me start by saying I SERIOUSLY lack in the green thumb department… I can kill a cactus. I taught myself how to sprout and I have a new sense of confidence when it comes to growing something, that makes me so happy! I’m not ready to start my own kale garden yet but in the meantime I’m having a blast sprouting in my pantry.

Once you get the hang of it, it’s super easy and fun! I always keep a jar or two in my fridge, I love to add sprouts to my daily salads! I added sprouts to my recent copycat Whole Foods-like Oil-Free Lentil Salad, that was delicious! The past few weeks I’ve been sprouting spelt, wheat berries and buckwheat groats together to make a delicious live-food breakfast! I add a little walnuts or raw pumpkin seeds, some fruit and a little almond milk, it’s really delicious.

** Tools you will need to do this:

1. Grains, seeds, beans, lentils or whatever else you want to sprout! I like green lentils, mung beans, spelt, wheat berries, buckwheat and variety packs the best. I’m still experimenting with other ones, there are so many! You can sprout quinoa, chia seeds, pumpkin seeds (I tried this and didn’t really get any growth… still mastering this one!)… so many options! I’ve sprouted garbanzo beans before and made hummus out of them… tasted kinda funky, I have to admit but I’m willing to try it again.

2. 1/2 Gallon Mason Jars – They work the best and allow the most sprout production due to their larger size. I like the wide-mouth ones the best! You can also use them to store your dry beans and grains, I do!

3. Sprouting Lids or Cheesecloth and a rubber band – I like the lids the best

4. Dark pantry or cupboard – time to clear out a space for your new sprouting habit! Now, some sprouts (from what I’ve read) need sunlight but I haven’t gotten to that level yet. I tried leaving my lentil sprouts out on the counter for sunlight and they ended up brown and odd tasting. For now, I’m sticking to the cupboard/pantry method!

5. Bowl – large enough to hold a mason jar upside down to catch excess water

** Instructions:

1. I add about 1/2 – 1 cup of whatever I want to sprout to my 1/2 gallon mason jar (some more, some less depending on the size of the seed/grain you’re growing)… fill the jar with water, attach my sprouting lid (or cheesecloth if you don’t want to use a fancy lid) and drain the water out. I then fill the jar up again and let it sit in my cupboard with the LID ON (metal one that comes with the jar or a plastic one you can order separately) overnight – about 12 hours.

2. The next morning – attaching the sprouting lid or cheesecloth, drain the jar into the sink and place it upside down on a towel to get most of the excess water out. Then place the jar upside down in a bowl, lined with a paper towel. Place this getup in a dark cupboard or pantry.

3. WRITE YOURSELF A NOTE SAYING “SPROUTS”… that’s what I do. It’s taped to the outside of my cupboard to remind me to rinse my sprouts a few times a day. Out of sight out of mind, they’re easy to forget about.

4. Continue to fill the jar up with water and drain 2-3 time a day, placing the jar back into the bowl in your cupboard or pantry each time. Make sure you get most of the water out or your sprouts will MOLD! If you forget about them and leave them in there without rinsing them for 24 hours they will most likely mold… just happened to me today! AGH!!! I hate wasting two whole jars of sprouts!!!

5. When you’ve achieved your desired growth on your sprouts rinse them one last time and place a metal or plastic lid on the jar and place in the fridge for up to a week.

6. TIME TO EAT! Add them to salads, eat them for breakfast or snack but most of all ENJOY THEM because they are SOOOOO GOOD FOR YOU!!! 🙂