Kind Quinoa Kale Side Dish

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Hello hello!

I got another one for ya! I put this dish as a side, but the more veggies you add the more of a meal or filling snack it turns out to be! Here it goes:

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Ingredients

1 Cup Quinoa

1 Portabello Mushroom

1 Red Bell Pepper (optional)

3-4 Kale Leaves

2 cloves garlic

1-2 tbsp Olive Oil

3 tbsp Tamari

A pinch of Salt

A pinch of Pepper

Time: 10-15 min

Serves: 1-2

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Take two cups of water and place in a small or medium pot. Turn on high, when the water starts to boil, add quinoa and turn on medium/low heat. Take out a frying pan and put roughly 1-2 tbsp of olive oil in the pan. Finely chop garlic and add to pan and turn on medium heat. Continue to chop mushrooms, bell pepper, and kale making sure to take out the middle stem and adding only the leafy green. Add to pan, stir veggies, and add salt, pepper, and Tamari. Stir in seasoning and then turn to low heat for 1-2 minutes. Take off heat and serve.

Persimmons & Quinoa: Breakfast From Heaven

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Have you ever had a persimmon? To me, they taste like the cross between a mango and a papaya. Needless to say, they are a fruit from the cosmos and this is the time of the year to get ’em fresh! Not to mention, they are loaded with Vitamin C, A, various B vitamins, Fiber, Potassium, and many other nutrient/health benefits.

So here is the breakfast of your life time that is gluten free, sugar free, and dairy free. And you never would have guessed unless I told you. So eat up!

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Ingredients

1/4 cup Quinoa

1-2 Persimmons

1/4 cup Almond Milk

A Pinch of Salt

1 tbsp Cinnamon

1 tbsp Cardamon

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Take your quinoa and rinse it thoroughly through a fine mesh strainer. Then, take out a small pot and fill it with 1/2 cup of water and put on high heat. Once boiling, add quinoa and turn the heat to a medium/low, then cover with lid. Let cook for about 8-10 minutes.

Meanwhile, skin and dice the persimmons, place in a frying pan with about 1/4 cup of water and added spices. Let simmer until the water has absorbed fully and add almond milk and stir. Turn off heat and place cooked quinoa and persimmon sauce in a bowl and serve. Add more Cinnamon and cardamon, if needed. ❤

Note: If you can’t find persimmons in your local health food store or it’s not persimmons season, you can easily substitute peaches or your favorite fruit instead.

Gourmet in 20: Lemon Salmon and Side Salad

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I, myself, am a salmon junkie. For a pescatarian it’s my version of a steak. So here is my super easy, 6 ingredients or less, 20 minutes recipe:

Ingredients

1/4-1/2 lb salmon per person

1/2 a lemon for each person

A pinch of Salt

Side Salad

(Make it how you want! Pick as many or as few as you choose)

Head of lettuce             Cilantro             Avocado

Carrots                         Salt

Onion                           Pepper

Pine nuts                     Bell Pepper

Cabbage                     Parmesan

Add: Choice of Salad Dressing

To start: Turn the oven to 365 degrees. Get out a baking pan ( 8″ by 8″ or 9″ by 9″), pull out some handy, dandy tin foil and roll out enough to cover the base of the pan, but also to create a makeshift cover over the salmon. Place the Salmon on top of the tin foil, squeeze 1/4 a lemon on top of each slice, and sprinkle salt over each cut. Then, fold tin foil over salmon so that it is not touching it, but creating a bubble around it. This will keep the moisture in and help it to bake faster. Once the oven is ready, stick it in, and set the timer for 10 minutes. While the Salmon is cooking, pull out salad fixings and begin a choppin’! Salads can be as fun or as boring as you’d like! In this go round, I made the salad with red leaf lettuce, white onion, cilantro, avocado, pine nuts, cabbage, with a sprinkle of salt and pepper. Once your 10 minute timer goes off, open the open and open up the tin foil, exposing the salmon. It should look about halfway cooked: some parts cooked and some not. Place it back in the oven, with the tinfoil open and set oven on broil for another 10 minutes. Once the 10 minutes has gone by, your salad should be done and so should your salmon! If the salmon needs a little while longer, turn on oven and let it coast until it’s reached desired finish. Once you’ve taken the salmon out, squeeze the rest of you lemon over it and sprinkle a bit more salt.

Enjoy ❤