Two Recipe Tuesday

Last week I wrote a post on 7 Ways to Take Two for Yourself, check it out here.

This week I wanted to mix it up a little and give you some great summer recipes as the Summer Blitz IS after all, Fitness, Food and Fun for Body, Mind and Soul.

Many moons back, I wrote a book about food. I loved it but have moved on from telling folks what and how to eat. I fully stand behind the idea of eating more fruits and veggies – that just makes sense. But how, when and why is just not important.

But yummy food sure is!

Here are a two recipes I think you will love.

Quinoa Salad

quinoa salad

 

 

 

 

 

 

This is one of my favorite things to make and eat! Really delicious and loaded with nutrition. I bring this for potlucks a lot and people love it. It is reminiscent of tabouleh.

2 cups uncooked quinoa

4 cups water

1 large cucumber (remove peel if not organic), chopped

1 red or orange bell pepper, chopped

1/2 large red onion, chopped

2 small-medium cloves garlic or one large clove

1 cup chopped Italian flat leaf parsley

juice of 2 large lemons

4 Tablespoons extra virgin olive oil

1 teaspoon sea salt (or more to taste)

Bring 4 cups of water to a boil. Add in the 2 cups of quinoa and bring back up to a boil. Lower the heat to low, place lid on top and cook quinoa until all water is absorbed and quinoa is cooked through, approximately 15 minutes.

In a large bowl add chopped cucumber, bell pepper, onion, garlic, lemon juice, olive oil and salt. Once quinoa is cooked and cooled a bit, place quinoa on top of veggies and mix thoroughly. Taste. Add more lemon, olive oil or salt if needed. Toss in parsley. Let cool further in fridge for at least one hour. Serve cold as side dish, main dish or on top of a salad.

Zucchini with Pesto 

This is a great recipe for summer especially if you are growing zucchini and herbs and are not sure what to do with all of it.

This is served raw but if you let the pesto sit with the zucchini long enough, you may never know that!

This is so delicious and makes a filling, satisfying lunch or dinner and will make your vegan, veg and meat loving friends all very happy! 😀

Another gagillion moons ago, I made an instructional video showing you how to make this, so watch it to see how easy it is to make.

 

3 large zucchini or yellow squash

1 small head Italian flat leaf parsley

1 cup basil

1 cup pine nuts

1 large clove garlic

splash extra virgin olive oil

1 teaspoon sea salt or more to taste

1/4 cup water

Place all ingredients in a food processor and blend until well incorporated. Taste and add more salt if needed or water to make it less chunky if desired.

In a large bowl, use a veggie peeler to make long strips of the zucchini or squash. If you have a mandolin (great tool to have!), this will easily make ‘noodles’ for you. Make all three zucchini or squash into your noodle shape of choice.

Add pesto to bowl with noodles in it and combine well until each noodle is covered.

Serves 2 as a main dish or makes 4 side dishes. Serve with side of tomatoes (as seen in video) or a salad. Save any leftovers for your next meal. This will taste even better the next day! Use extra pesto to toss with pasta or grain of choice. Also makes a delicious spread on romaine leaves or in nori wraps (with tomato, sprouts and onion!).

 

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