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Category: Vegetables

Quinoa and Brown Rice stuffed Mushrooms 

Quinoa and mushrooms are two of my favorite ingredients to work with in the kitchen. Quinoa stuffed mushrooms make the perfect combination of two kitchen powerhouses. They are both so versatile and a play well with other ingredients.

Quinoa stuffed mushrooms make the perfect combination of two kitchen powerhouses. They are both… Click To Tweet

 


Quinoa is a nutrient dense small grain. Each little grain is packed with protein, healthy fats, vitamin E, and calcium, offering bone health, cancer prevention, and many other benefits.

Quinoa is a nutrient dense small grain. Each little grain is packed with protein, healthy fats,… Click To Tweet

Mushroom contain compounds that boost the immune system, helps fight against cancers, combats infections, and protects against auto-immune diseases like lupus and arthritis.

Mushroom contain compounds that boost the immune system, helps fight against cancers, combats… Click To Tweet

Ingredients
2 cups quinoa prepared according to directions

1 cup brown rice prepared according to directions

1 onion diced and sautéed

1 bell pepper diced and sautéed.

1 cup Parmesan cheese grated

1/4 cup parsley chopped.

10-12 mushroom or 4 portobello

Directions

Prepare quinoa, brown rice, onions and bell peppers.

Mix together and add Parmesan cheese and parsley.

Rinse mushrooms and pat dry.

Place mushrooms cap-side up on an oiled pan.

Spoon quinoa mixture into mushroom caps and press lightly.

Bake at 350 degrees Fahrenheit for 20 minutes.

Increase to 400 degrees Fahrenheit for an additional 5 minutes.

Enjoy.

 

5.0 from 3 reviews
Quinoa & Brown Rice stuffed Mushrooms
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 13
 
Easy and delicious Meatless Monday meal or perfect party appetizer.
Ingredients
  • 2 cups quinoa prepared according to directions
  • 1 cup brown rice prepared according to directions
  • 1 onion diced and sautéed
  • 1 bell pepper diced and sautéed.
  • 1 cup Parmesan cheese grated
  • ¼ cup parsley chopped.
  • 10-12 mushroom or 4 portobello
Instructions
  1. Prepare quinoa, brown rice, onions and bell peppers.
  2. Mix together and add Parmesan cheese and parsley.
  3. Rinse mushrooms and pat dry.
  4. Place mushrooms cap side up on an oiled pan.
  5. Spoon quinoa mixture into mushroom caps and press lightly.
  6. Bake at 350 degrees Fahrenheit for 20 minutes.
  7. Increase to 400 degree Fahrenheit for an additional 5 minutes.

Spicy Kale/Spinach Cranberry Salad

 Spicy Kale/Spinach Cranberry Salad
This quick and easy salad is a warm salad that is perfect for Fall months.  You can get creative and add seasonal vegetables like roasted pumpkins or butternut squash.
Ingredients:
1½ Tbsp Extra Virgin Coconut Oil
4 cups Kale chopped
6 cups Fresh Spinach
1/2 cup Dried Cranberries
4 Tbsp Coarsely chopped Almonds
4 Tbsp Chicken Stock
1 Roasted Chili Pepper diced
Heat coconut oil in a skillet over medium-high heat.
Add kale with 2 Tbsp chicken stock. Cook, frequently stirring, until kale has softened, 3-4 minutes.
I love how bright green the kale gets when it heats up. 🙂
Add cranberries and continue to cook 2-3 more minutes.
Add in spinach a stir in.
While spinach is wilting/heating…
chop almonds
Sprinkle almonds on top of salad.
Enjoy all the yumminess!!!!   🙂

 

5.0 from 2 reviews
Spicy Kale/Spinach Cranberry Salad
Author: 
Recipe type: Salad
 
Spicy Kale/Spinach Cranberry Salad
Ingredients
  • 1½ Tbsp Extra Virgin Coconut Oil
  • 4 cups Kale chopped
  • 6 cups Fresh Spinach
  • ½ cup Dried Cranberries
  • 4 Tbsp Coarsely chopped Almonds
  • 4 Tbsp Chicken Stock
  • 1 Roasted Chili Pepper diced
Instructions
  1. Heat coconut oil in a skillet over medium-high heat.
  2. Add kale with 2 Tbsp chicken stock. Cook, frequently stirring , until kale has softened, 3-4 minutes.
  3. I love how bright green the kale gets when it heats up. 🙂
  4. Add cranberries and continue to cook 2-3 more minutes.
  5. Add in spinach a stir in.
  6. While spinach is wilting/heating...
  7. chop almonds
  8. Sprinkle almonds on top of salad.

Simple Black Bean Sliders

Simple Black Bean Burgers

We love sliders.  I mean what’s not to love.  Little bite size pieces of goodness.  I must say these have become my recent favorite slider.  I have made my quinoa sliders so many times with so many variations.  I love just grabbing a couple and eating while waiting in parent pick up or out and about.  No mess, no fuss. These simple black bean sliders have become a new addition and we are loving the just as much.

I had some black beans left over from dinner and decided to throw these together.  They turned out so much better than I imagined and my daughter and I kept sneaking them off the plate before we called everyone to the table.  Hey that is the benefit of being the cook. 😉



Ingredients

2 cups smashed black beans

1/4 cup shredded pepper jack cheese

1/4 cup shredded cheddar cheese

3 eggs

1 cup broccoli (pulsed in processor or coarsely chopped)

4 tablespoons Sriracha

1 tablespoon coconut flour

 

Directions

Preheat griddle on medium heat.

In a medium bowl, mash black beans with a fork until thick and pasty.

In a food processor, finely chop broccoli and  then stir into mashed beans.

In a small bowl, stir together egg and Sriracha.

Stir the egg mixture into the mashed beans. Mix in both pepper jack and cheddar cheese as well as the coconut flour until the mixture is sticky and holds together.Using a 1/4 cup cookie scoop, scoop out mixture a place on griddle

Using a 1/4 cup cookie scoop, scoop out mixture a place on griddle

Grill for 5 minutes and flip and grill for an additional 3-5 or until burgers look firm.


  
  
  

Have you ever had a black bean burger?  How do you like to eat them?

 

5.0 from 2 reviews
Simple Black Bean Sliders
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Simple Black Bean Burger perfectly spiced and great with or without the bun.
Ingredients
  • 2 cups smashed black beans
  • ¼ cup shredded pepper jack cheese
  • ¼ cup shredded cheddar cheese
  • 3 eggs
  • 1 cup broccoli (pulsed in processor or coarsely chopped)
  • 4 tablespoons Sriracha
  • 1 tablespoon coconut flour
Instructions
  1. Preheat griddle on medium heat.
  2. In a medium bowl, mash black beans with a fork until thick and pasty.
  3. In a food processor, finely chop broccoli and then stir into mashed beans.
  4. In a small bowl, stir together egg and Sriracha.
  5. Stir the egg mixture into the mashed beans. Mix in both pepper jack and cheddar cheese as well as the coconut flour until the mixture is sticky and holds together.Using a ¼ cup cookie scoop, scoop out mixture a place on griddle
  6. Using a ¼ cup cookie scoop, scoop out mixture a place on griddle
  7. Grill for 5 minutes and flip and grill for an additional 3-5 or until burgers look firm.

Crispy Sweet Potato “Steaks” with Spicy Warm Spinach Salad

 

Sweet Potato “Steaks” with Warm Spicy Spinach Salad

Ok, so I am not entirely sure how this recipe came about exactly.  I initially planned on trying sweet potato sliders and this recipe could be called “Crispy Sweet Potato Sliders on yummy Hawaiian Rolls” because that is probably how I would serve them.  As fate would have it, I was craving a nice steak served with a salad and so along came the Crispy Sweet Potato “Steak”  The key to this recipe is to create a sort of brine.  The brine accomplishes two main things.

  1. Helps to remove some of the starch from the sweet potato allowing them to crisp nicely.
  2. Infuses the sweet potatoes with more flavor.

Ingredients:


8 large sweet potatoes peeled and sliced into thick rounds

2 Tbsp Olive Oil

1 Tbsp Butter

4 cups spinach

1 cup almonds

 

Brine:

Warm Water

2 Tbsp Salt

10 Peppercorns

1 Tbsp dehydrated onions

 

Vinaigrette:

1/4 cup olive oil (1 Tbsp used to roast nuts)

1/2 teaspoon salt

1/4 cup apple cider vinegar

1 tsp brown sugar

1 tsp mustard

2 tsp Sriracha
Directions.

Place sweet potatoes on a large container with a lid.  Cover sweet potatoes with warm water. Add salt, peppercorns and onions.  Let sit for at least an hour.  Overnight is best.

Pat sweet potatoes dry with paper towel.

Preheat oven to 425 degrees

Place 2 Tbsp of olive oil in the bottom of baking sheet. Spread to cover entire baking sheet.

Place sweet potato on the sheet and then flip to coat both sides of sweet potato with oil.  Repeat until pan is full of sweet potatoes “steaks”.

Bake at 425 degrees for 20-25 minutes or until the “steaks” are fork tender. Flip at 10 minutes.

After 25 minutes raise the temperature to 500 degrees to get a nice crisp.

Roast the sweet potatoes at 500 for about 15-20 minutes, flipping half way through.

 

 

While the “steaks” are cooking, grab your spinach and place in a large bowl.

Give the almonds a rough chop. Add 1 Tbsp olive oil to the frying pan and heat until shimmering.  Add almonds, stir to coat in oil, and cook, stirring occasionally until the nuts are fragrant and golden brown.  About 8-10 minutes.

Remove from heat, add 1/2 teaspoon of salt and 1/2 teaspoon of paprika.  Stir to coat nuts evenly. Add the almonds to the bowl with the spinach.

Pour vinaigrette over spinach, nuts and toss to coat.  Serve alongside sweet potato “steaks”.

 

5.0 from 2 reviews
Crispy Sweet Potato "Steaks" with Spicy Warm Spinach Salad
 
Ingredients
  • 8 large sweet potatoes peeled and sliced into thick rounds
  • 2 Tbsp Olive Oil
  • 1 Tbsp Butter
  • 4 cups spinach
  • 1 cup almonds
  • Brine:
  • Warm Water
  • 2 Tbsp Salt
  • 10 Peppercorns
  • 1 Tbsp dehydrated onions
  • Vinaigrette:
  • ¼ cup olive oil (1 Tbsp used to roast nuts)
  • ½ teaspoon salt
  • ¼ cup apple cider vinegar
  • 1 tsp brown sugar
  • 1 tsp mustard
  • 2 tsp Sriracha
Instructions
  1. Place sweet potatoes on a large container with a lid. Cover sweet potatoes with warm water. Add salt, peppercorns and onions. Let sit for at least an hour. Overnight is best.
  2. Pat sweet potatoes dry with paper towel.
  3. Preheat oven to 425 degrees
  4. Place 2 Tbsp of olive oil in the bottom of baking sheet. Spread to cover entire baking sheet.
  5. Place sweet potato on the sheet and then flip to coat both sides of sweet potato with oil. Repeat until pan is full of sweet potatoes "steaks".
  6. Bake at 425 degrees for 20-25 minutes or until the "steaks" are fork tender. Flip at 10 minutes.
  7. After 25 minutes raise the temperature to 500 degrees to get a nice crisp.
  8. Roast the sweet potatoes at 500 for about 15-20 minutes, flipping half way through.
  9. While the "steaks" are roasting grab your spinach and place in a large bowl.
  10. Give the almonds a rough chop. Add 1 Tbsp olive oil to the frying pan and heat until shimmering. Add almonds, stir to coat in oil, and cook, stirring occasionally until the nuts are fragrant and golden brown. About 8-10 minutes.
  11. Remove from heat, add ½ teaspoon of salt and ½ teaspoon of paprika. Stir to coat nuts evenly.
  12. Add the almonds to the bowl with the spinach.
  13. Pour vinaigrette over spinach, nuts and toss to coat. Serve alongside sweet potato "steaks".

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