7.10.2015

Green Curry Chicken

This week, I decided to make this recipe for lunches for both Zac and I. Making enough food to feed myself and a former swimmer for a week is often a challenge, but this recipe (roughly doubled) along with 2 cups of uncooked brown rice in a rice cooker, 5 bell peppers, and an onion is enough for both of us to get through our work weeks without feeling the urge to run to Chipotle at lunch time. *Nutrition will be added tomorrow. Have a great weekend!


I used light coconut milk to cut out some of the calories and fat. 
Alternatively, you can use 1 can regular coconut milk mixed with 1 can water.





Add the veggies and lightly simmer for 5 minutes.

7.02.2015

Southwestern Quinoa Salad


In light of the holiday weekend coming up, I thought I would share one of my favorite side salad recipes. It's a tasty, healthy option to add to a meal or as a dish on its own for vegetarians. Since it has quinoa, corn, and beans it has most of the essential amino acids.

For the salad:


1 red bell pepper

1 green bell pepper
1 bunch cilantro
1 bunch green onions
1 can black beans
1 cup corn, frozen
1.5 cups quinoa, uncooked
4 limes
1/3 cup extra virgin olive oil
white wine or champagne vinegar
cayenne pepper (1/2-1 1/2 tsp depending on how much spice you want)
black pepper and salt to tast

Start out by cooking your quinoa in a rice cooker or stove top, see instructions here. Set quinoa aside once cooked, and let cool. Finely chop bell peppers, green onions and cilantro. In a colander, rinse and drain corn and black beans until corn is completely thawed. Combine vegetables in a mixing bowl with quinoa. Toss in the juice of four limes, olive oil, a splash of vinegar along with salt, pepper, and cayenne to taste. Fluff with a fork to mix.


Keep refrigerated and serve chilled. Bon appetit!




 photo copyright.jpg
envye template.