Posting from South Dakota again. Today we have a vigorous 10K hike up Harney Peak. Very excited. Yesterday we visited the Badlands and the view was absolutely breathtaking. I’ve never seen this part of the country.
This picture above was taken at the prairie dog park where we got to hand feed little prairie dogs. There were tons of babies too. After that we moved on down the road to an unbelievably vast site. So why not do a little yoga? Made sense to me. Yoga is awesome anywhere.
Onto today’s lean clean protein machine recipe. This is a super fresh, filling, low-fat, paleo salad. Clean protein from the shrimp and the quinoa. Tons of flavor too.
I made a lime walnut version of quinoa which complimented the lime shrimp perfectly. I love quinoa period and one of the main reasons is that it is so versatile that you can adapt it to pretty much any recipe and it always turns out great.
1 cup dried quinoa (rinse according to box instructions if not using pre-rinsed)
2 cups vegetable broth
1 Tablespoon chopped green onions (the green part)
Zest of 1 lime
Juice of 1 lime
1 Tablespoon olive oil
½ cup chopped walnuts
dash of salt/pepper
Optional: ½ lemon, sliced into wedges
In a medium saucepan, combine 1 cup dried quinoa and 2 cups vegetable broth. Bring to a boil, cover and lower to simmer for 10 minutes. Stir occasionally. Fluff with fork.
Add zest of a half of a lime, juice of a half of lime, olive oil, ¼ cup of chopped walnuts, chopped green onions and dash of salt/pepper to the quinoa. Stir to combine.
While the quinoa is simmering, get the shrimp started.
In medium saucepan, heat ghee and saute shrimp.
In a small bowl combine zest of ½ of a lime, juice of half of a lime and coconut palm sugar. Pour mixture into saucepan on top of the shrimp and continue sauteing shrimp in lime/sugar mixture until shrimp is thoroughly pink.
Serve shrimp with quinoa on a bed of mixed greens. Squirt lemon wedge over everything.
This is the prettiest salad I’ve ever laid eyes on. I think I have crush on it. I found this beautiful salad recipe in one of my mom’s magazines and it was love at first site. While it’s the purdiest thing ever, I never would have thought to combine these flavors but hot damn, they really go great together.
The addition of the wheat berries and edamame makes this salad a filling meal. I’m a big fan of wheat berries and edamame. They are both packed with protein, fiber and lots of vital nutrients and minerals.Check out mywheat berry waldorf saladfor another variation on this awesome true whole grain.
It’s finally warm out and it’s time to break out the summer salads. We found the first of the summer peaches this weekend and I wanted to make this recipe I remember finding in a magazine recently.
This salad makes my mouth super happy because of the combination of sweet and tangy and my body happy because it’s low-fat and gluten-free.
I found a great little pre-packaged mix of tri-colored heirloom tomatoes the same day so it was destiny that I make this. I love the mix of color from the orange, yellow and red heirlooms. It makes a very attractive looking salad. I would even top this with a grilled chicken breast if I was having this as a meal rather than a side.
I needed a quick and easy side to go with lunch today so I opened the fridge and remembered I had just bought a bag of organic broccoli slaw at Trader Joe’s yesterday. As soon as I bought it, I knew tahini was going to be involved.
This slaw literally took me 5 minutes from start to finish. If you have a last minute bbq or party to go to and want to bring something healthy and delicious, this can be your go-to dish. It feeds 10+ people as a side dish. If you make it for the family and have leftovers, they keep really good too.
This slaw is right up my alley. It was already shredded, only has 25 calories per serving, 2 grams of protein and 2 grams of fiber just from the slaw. There is even more protein from the tahini so it makes a great meal on its own. So easy, so tasty, so healthy.
Bread and butter pickles are my most favorite of all pickles except for sweet gherkins. Regardless, I like a sweet pickle. So when I saw mini-cucumbers at the grocery store the other day I wanted to try my hand at making my own bread and butter pickles.
I never realized how easy it was to make your own pickles or to pickle any vegetable for that matter. The only thing that I wasn’t super thrilled with was that this recipe required a cup of sugar. I hardly ever consume white sugar so considering I wasn’t going to be eating the whole cup at one time and I used organic sugar, I allowed myself to be ok with it this time.
So I got out my handy dandy little wavy veggie slicer and cut up my teeny tiny cucs into cute little wavey slices. Put them in a dish and sprinkled them with salt, covered them and put them in the fridge for about an hour and a half.
After an hour and a half or so I rinsed the salt off of the cucumbers with cold water and drained. Then combined the onions and cucumbers and put aside while I made the hot vinegar mixture to pour over everything.
Luckily my hoarding of big jars with lids came in handy and I didn’t have to purchase a special one just for my pickles. I ended up using 2 jars but that’s cool because now I have a jar of pickles to give to my mom.
BONUS: Chop these little babies up and you’ve got homemade sweet relish.
Wash and slice mini cucumbers thin. I sliced mine about a ½ of an inch thick.
Place cucs in a shallow pan and sprinkle with the salt. Mix with your hands to get the cucs and salt combined well.
Cover and place in fridge for an hour and a half.
Remove from fridge, in a colander rinse cucs with cold water and drain.
In a bowl, toss sliced onions and cucs, set aside.
In a medium saucepan combine white vinegar, apple cider vinegar, granulated sugar, brown sugar, mustard seeds, celery seeds, tumeric and bring to a simmer. Stirring until sugar is dissolved completely.
Place cucs/onions in jar of choice and pour hot vinegar mixture over them.