Tag Archives: quinoa

But Eating Healthy Is Expensive And So Boring!

I know that healthy living is my passion, but I take issue with this myth! Many people tell me they can’t afford to eat healthy. That they don’t want to live on rabbit food. That it’s too boring. Here is why you need to rethink that attitude. Continue reading

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Super Kale Salads

Eating a variety of natural, unprocessed vegetables can improve your health, but choosing super-nutritious kale on a regular basis may provide significant health benefits, including cancer protection and lower cholesterol! Continue reading

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Quinoa-Stuffed Kale Rolls with Goat Cheese

Quinoa-Stuffed Kale Rolls with Goat Cheese

 

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(courtesy of Cooking Light, December 2013)

  • 2 tablespoons extra-virgin olive oil, divided
  • 2 pounds plum tomatoes, chopped
  • 6 garlic cloves, coarsely chopped
  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon kosher salt
  • 12 large lacinato kale leaves (about 1 large bunch)
  • 3/4 cup uncooked quinoa
  • 1 medium onion, chopped
  • 1 1/2 cups organic vegetable broth
  • 1/3 cup chopped walnuts, toasted and divided
  • Cooking spray
  • 2 ounces goat cheese, crumbled

Preparation

  1. Heat a large saucepan over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add tomatoes, garlic, and thyme; cover and simmer 30 minutes or until tomatoes are very tender. Remove pan from heat. Add salt; coarsely mash with a potato masher.
  2. Bring a large saucepan of water to a boil; add half of kale. Cook 1 minute. Remove kale from pan with a slotted spoon; plunge into ice water. Repeat procedure with remaining kale. Drain and pat dry. Remove center rib from each kale leaf, leaving the leaf whole and uncut at leafy end.
  3. Rinse and drain quinoa. Heat a medium saucepan over medium-high heat. Add remaining 1 tablespoon olive oil to pan; swirl to coat. Add onion to pan; sauté 5 minutes or until tender. Add quinoa; cook 2 minutes, stirring constantly. Add broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove pan from heat; stir in 3 tablespoons walnuts.
  4. Preheat oven to 375°.
  5. Spread about 3/4 cup tomato sauce over bottom of an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Working with 1 kale leaf at a time, place about 1/4 cup quinoa mixture in center of leaf. Fold in edges of leaf; roll up, jelly-roll fashion. Repeat procedure with remaining kale leaves and quinoa mixture to form 12 rolls. Place rolls, seam sides down, in dish. Spoon remaining sauce over rolls. Cover and bake at 375° for 20 minutes. Sprinkle evenly with remaining walnuts and cheese. Bake, uncovered, for 5 minutes.

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Would You Consider Moving Toward A Vegetable Based Diet?

I grew up with my family in the hamburger restaurant business. My grandfather started in the 40’s with a single restaurant, and after some fits and starts, the successful company in the family-style hamburger genre was born! But as I’ve gotten older, and my metabolism has become slower, I’ve seen my personal diet move more toward an 80% vegetable-based plan. I love the seasonal options available and challenge myself by finding creative options for flavor and opportunities to add more vegetables that I may not be familiar with. They aren’t all a resounding success, but it is an adventure (ask my kids). Continue reading

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What Is ‘The New Healthy’?

I am thrilled to read articles and mainstream magazines that consider eating whole foods, including making whole grains, vegetables and fruit more of a focus in consumer’s daily diet, super cool and trendy. Daily talk shows bring in Food Network stars to show cooking as being approachable instead of elitist. Fast food chains are including vegetables and apple slices on their kids’ meals, as well as milk versus soda. Yes! Continue reading

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Bob’s Red Mill Products: A Man of Faith, A Product of Quality!

There are quality whole wheat flours and bread ingredients from many manufacturers but few have such a sense of family and faith tied to it! Bob and Charlee Moore created Bob’s Red Mill Products, an Oregon-based company, in 1978. Continue reading

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Is Chicken Soup A Cure-All?

When the winter season is upon us and the inevitable cold comes upon us, nothing makes you feel better like chicken soup. What is it about that fragrant broth loaded with what pleases you (ex: noodles, rice vegetables, quinoa or barley)? Continue reading

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Kale & Quinoa: Rock Stars of the Food World

According to Google Trends, kale recipes have nearly quadrupled in the past 2 years.  Kale and quinoa are two super foods that have become the rock stars of the food world, in the past 8 years.  Part of their notoriety stems from the versatile nature of both. Quick to cook, mild and blendable by nature, they work for all three meal times of the day. Continue reading

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Ancient Grains: Full of History & Nutrients

Ancient grains make a great side dishes, and meatless meals.  Ancient grains, as the title describes, have been around a long time, though some varieties are new to many Americans. 

We group them all together in our minds, though some originate from broad leaf plants such as amaranth, buckwheat and quinoa. Happy Independence Day!  Enjoy the day off, grill healthy foods, play flag-football & recharge your batteries! Continue reading

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Maple Balsamic Quinoa Salad

Many Americans are trying to reduce their risks of long-term health issues by trying to manage their body mass index (BMI) by increasing their daily exercise, reducing their stress, and improve and manage their food choices.  Some people choose to reduce the amount of red meat and increase vegetable and complex carb intake.  Quinoa is a high protein, complex carb choice that can easily absorb a variety of flavors to create a gluten-free, meatless meal.  I recently made this recipe from Clean Eating Magazine that was a hit with my whole family.  I used it for lunch as a side dish for the kids and I used as a topper for my salad. Continue reading

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