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Quinoa Salad

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Hello! This is such a wonderful summer salad. Eat it for lunch or as a side at dinner.

Ingredients

  • 1 cup quinoa (I used this quinoa)
  • 1 1/2 cups vegetable broth
  • 1 medium red onion, with paper peeled off
  • 1 avocado, peeled and pitted
  • 1 orange bell pepper, cored and stem removed
  • the juice of one lemon
  • real salt or pink Himalayan salt to taste

Directions

  1. In a fine mesh sieve, thoroughly rinse and drain 1 cup of quinoa under cold water until the water runs clear.
  2. Place quinoa in a medium saucepan with 1 1/2 cups vegetable broth and bring to a fast simmer.
  3. Cover with a tight-fitting lid. Reduce heat to maintain a low simmer and cook for about 20 minutes.
  4. Remove from heat (keep covered) and steam for 5 minutes. Fluff with a fork and serve.
  5. While quinoa is cooking, dice red onion, avocado and bell pepper.
  6. Add red onion, avocado and bell pepper to a mixing bowl.
  7. Add cooked quinoa to the same bowl and mix everything together.
  8. Add lemon juice and mix again.
  9. Add salt to taste, if needed.
  10. Eat this dish right away or place in a glass storage container and eat the next day.
  11. Salad will be more delicious the next day and even more so on day 2.
  12. Will last covered in the refrigerator for two days.
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Banana Walnut Bread

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This bread came to be yesterday because I had a bunch of bananas that needed to be used, and the grocery store was out of hazelnut and almond meal, which are my favorite baking “flours” for muffins and shortbreads.

Using walnuts as “flour” showed me a couple things: (1) if you have a blender or a coffee grinder, you have your own “mill” and you can make nut flours or meals, and (2) cooking and baking is not always about precision, rather it is about having fun and experimenting!

This result of this preparation is a very moist bread that is almost like a bread pudding, so I ate my slice(s) with a fork! Here you go:

Ingredients

  • 4-5 ripe bananas mashed
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 1 cup walnuts
  • 1 tablespoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon of real salt or sea salt

Directions

  • Preheat your oven to 350 degrees
  • In a large mixing bowl, mash bananas
  • Add eggs and vanilla and stir gently
  • In your blender, coffee grinder or a food processor, pulse to grind walnuts into a meal
  • Combine all dry ingredients into a separate bowl with the walnut meal and then add to wet ingredients
  • Stir all ingredients until batter is smooth
  • Pour batter into a very well greased loaf pan
  • Bake 60 minutes or until a toothpick inserted into the center comes out clean
  • Allow bread to sit for at least 30 minutes before slicing
  • Slice and serve, warm or refrigerate over night if you want to serve it the next morning
  • Enjoy!

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Mango Kale Smoothie

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This smoothie makes two servings and has some great nutrition, including 7g of fiber per serving and is rich in vitamins B2, B12, and E and the mineral calcium.

Enjoy!

Ingredients

  • 2 cups cashew milk, although you could use another nut milk like almond milk (I used Forager Project brand, and cashew milk is very easy to make at home too).
  • 1 banana, peeled
  • 1 cup mango, peeled and cubed (you could also use frozen mango for this recipe)
  • 1 cup organic kale (about 4 leaves)
  • 1/4 cup almond butter
  • *optional* 1 teaspoon of vitamin C powder (I use Dr. Ben Kim’s Vitamin C powder)

Directions

  1. Add all ingredients to your high-speed blender.
  2. Blend thoroughly.
  3. Makes two 16-ounce smoothies.
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Hazelnut Breaded Chicken

 

This recipe is an update of the versatile and easy chicken recipe I shared with you last autumn, which used almond flour and grated parmesan cheese as the “breading.” This one makes for an even more delicious breaded chicken dish, great for any night of the week, for entertaining and casual meals alike.

I usually use this breading with chicken, but you could use it to bread vegetables if you want to experiment with vegetarian options. You’ll simply adjust cooking time according to what you’re preparing!

The reason I started experimenting with hazelnut flour is because I was out of almond meal one night, and my family gobbled up this recipe saying they liked it even better than the previous version.

The other benefit to mention is that almonds can be overdone with the amount of almond milk and almond butter many are consuming. Don’t get me wrong — almonds are a wonderful food — but it is important to get a variety of nutrients from an array of foods, so mixing it up is a good thing!

Ingredients

  • 2 organic chicken breasts with tenders, remove tenders by cutting them off with kitchen scissors
  • 1 pasture-raised egg
  • 1/2 cup hazelnut meal (can be found in the baking aisle of your grocery store)
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • 1/4 teaspoon real salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon grass-fed butter
  • 1 tablespoon olive oil

Directions

  1. Preheat your oven to 375 degrees F.
  2. Lightly beat the egg in a shallow dish and set aside.
  3. Make grain-free “breading” in another shallow dish by mixing hazelnut meal, grated parmesan cheese, salt and black pepper.
  4. Remove the tenders from the breasts if they are still attached.
  5. Heat a large oven-safe sauté pan over medium-high heat.
  6. Add the butter and oil and bring to a shimmer.
  7. Run each tender and breast through the egg to coat it thoroughly.
  8. Cover tenders and breasts in dry mixture, turning each over and covering them entirely with the breading mixture.
  9. Add the chicken breasts to the pan. Then add tenders to the pan.
  10. Cook each piece without turning until beginning to brown, about 5 minutes.
  11. Turn each piece and cook until equally brown on the other side, about 5 minutes more.
  12. Baste browned sides with butter and oil from the pan.
  13. Keep breasts and tenders in the sauté pan and place in the oven.
  14. Remove tenders after about 15 minutes, or until their internal temperature is 165F. Remove breasts after about 30 minutes, or until their internal temperature is 165F.
  15. Let sit for about 5 minutes and serve with a vegetable. Enjoy!