Healthy Recipes

Here is one of my favorite quick, simple, and most importantly tasty recipes.

Quinoa Salad With Grilled Chicken

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1 cup of cooked quinoa

2 cups of baby spinach

1/2 cup of shredded carrots

1/2 cup of red pepper diced

1/2 of corn

4 pieces of your favorite grilled chicken

Divide the ingredients above evenly between two plates.  Drizzle with olive oil and either red wine vinegar or balsamic vinegar.  Enjoy!

 

 

Homemade Granola makes a great snack.  A recipe from the Julie and Charles Mayfield in their new cookbook The Paleo Summer Survival Guide.

 

 

1½ C coconut flakes
1½ C slivered almonds
½ C sunflower seeds
½ C cashew pieces
½ C pecans, coarsely chopped
½ C pumpkin seeds
½ C finely shredded coconut
¼ C coconut oil
1 T honey
1 T maple syrup
½ t vanilla extract
1 t ground cinnamon
½ t sea salt
¼ t ground nutmeg

Recipe Key C = cup T = tablespoon t = teaspoon oz = ounce

Preheat oven to 350 degrees Farenheit. In a large bowl, combine the slivered almonds through shredded coconut. Microwave the coconut oil, honey, maple syrup and vanilla in a small microwave-safe glass bowl for 20 seconds. Whisk the oil mixture, blending it thoroughly, and then pour it over the nut-seed mixture and stir until the nuts and seeds are completely coated. Spread the nut-seed mixture out onto a cookie sheet and bake for 3 minutes. Remove the cookie sheet from the oven; sprinkle the cinnamon, salt and nutmeg over the nut-seed mixture; and bake for another 3 minutes. Remove the granola from the oven and allow it to cool. Serve it at once or store it in airtight container. The granola will keep for up to 2 weeks in airtight container and for a month or longer if stored in freezer.

Variations: Feel free to mix and match ingredients to come up with your own version of portable goodness. Add in some dried fruit after baking the granola to bring in a bit more sweetness and an interesting texture.

Source: Reprinted with permission from the book The Paleo Summer Survival Guide by Julie and Charles Mayfield. Copyright © 2013 by Harlequin® Nonfiction. For more information, please visit www.amazon.com or www.barnesandnoble.com.

PHOTOGRAPHY: © Mark Adams