I enjoy eating cucumbers. I love the refreshing crunch every time I bite into one. They have become one of my favorite snacks. I also like Medjool dates. I could just eat them with nuts and a glass of San Pelligrino. Perfection. This salad is a combination of all the above because I served it with a glass of San Pelligrino and a slice of lemon. 😉
2 English cucumbers
1 red bell pepper diced
1/2 onion diced
4 Medjool dates diced
2 tablespoon mustard
1 tsp pepper
1/4 tsp salt
Juice 1/2 lemon
1 tbsp olive oil
Slice cucumbers and then cut into fours.
Add bell pepper, onion and dates. Toss together till mixed.
Whisk together vinaigrette ingredient and mix into the salad.
Serve immediately or place in airtight container and enjoy the next day.
Last Friday my kids school had a Trunk n Treat festival, and I could not get dinner ready fast enough for them to get out of here and play with their classmates. Fridays are the days I will raid the fridge and see what can be “repurposed”. These sliders were born from this clean out.
I featured Sriracha Pumpkin Hummus for the Pumpkins and Pinterest series. True to form, I made a double batch and froze one. I pulled it out a couple days ago and had a bit left in the fridge. I grabbed the hummus; some leftover quinoa, eggs and coconut flour; out of that the quinoa pumpkin sliders were born.
Sriracha Pumpkin Sliders
2 cups quinoa (prepared according to package directions)
1 cup sriracha pumpkin hummus
1/2 cup coconut flour
Salt and pepper to taste.
Heat griddle on medium heat
Combine first three ingredients and mix well
Slowly add in coconut flour and mix till smooth.
Let mixture sit for five minutes to thicken a bit.
Using a 1/4 cup cookie scoop out mixture and place on griddle.
Use a damp spatula to flatten slider
Cook on medium for 3 minutes each side
We initially ate the sliders plain and dipped them in the Chick Fil A Polynesian sauce. Yeah, we will just put that in the 20 percent category.
We had the sliders again and served them with a cranberry spinach salad dressed with an apple cider vinegar and honey vinaigrette.
I love making these baked oatmeal muffins. They are so versatile and you add just about anything to them and they taste fantastic. It was no surprise to my kids when they saw me adding pumpkin to the muffins a few years ago. Thankfully they are all like me and love pumpkin. Pumpkin and Oatmeal. Truly it is a great combination.
Today I made them in the regular size muffin tin. This size works best for us because the kids like to take them for lunch, especially the boys. The oatmeal pairs well with yogurt and the triplets would eat yogurt all day every day if I let them.
The main ingredient is the oatmeal. Nine cups!!!!! That is nine cups of fiber.
Fiber and its Many Benefits
Fruits, vegetables, and whole grains are considered fiber-rich high carbohydrate foods.
Research shows that fiber-rich carbohydrates help us stay healthy and may aid in the prevention of many digestive and chronic diseases.
May reduce the risk of colon cancer.
May help with hemorrhoids, constipation, and other intestinal problems
Reduces the likelihood of diverticulosis.
May decrease the risk of heart disease
May enhance weight loss. Eating a high-fiber diet cause the feeling of satiety to last longer.
May lower the risk of type 2 diabetes
It is recommended that daily fiber intake be at least 25 grams.
Have you heard of prebiotics? Prebiotics are nondigestible fibers in foods that are metabolized or fermented by beneficial bacteria that live in our guts. These prebiotics alter the balance of gut flora in a beneficial way and promotes the health of the immune system.
This is another reason to include oats in your diet during the cold season.
Oats contain the prebiotic called beta-glucans.
Benefits of Pumpkin & Vitamin A (Beta-Carotene)
Pumpkin provides a powerful dose of vitamin A (Beta-Carotene, which supports overall vision and eye health.
Beta-Carotene helps to remedy skin problems such as acne and helped tremendously with my Discoid Lupus.
It enhances immunity.
Important in the formation of bones and teeth.
Aids in fat storage, and protects against cancer and other diseases.
Shown to slow the aging process.
Protein cannot be utilized by the body without this vitamin.
Other great sources of vitamin A
For more in-depth sources of whole foods that provide vitamin A. Click Here
Fish Liver Oil & Liver
Note: Vitamin A should not be taken in large amounts in pill form or as cod liver oil. It is best absorbed by the body when ingested in whole foods.
Anything made with lemon vanishes quickly around here. Jasmyn my 12-year-old made a lemon yogurt loaf cake over the weekend and by the next day it had vanished. I guess I understand why the triplets teachers laughingly tell me the boys are always raving about the food the eat at home, there is always something cooking.
2/3 cup coconut oil
½ cup sugar
4 tbsp lemon juice
1½ cup all-purpose flour
1 1/2 cup whole wheat flour
2 tsp baking powder
pinch of salt 2 drops of DoTerra lemon oil (optional)
1 cup coconut yogurt or greek yogurt
1 cup blueberries, fresh or frozen
1 cup coconut yogurt
1-2 tbsp lemon juice
1 drop of DoTerra lavender oil
1 drop of DoTerra lemon oil
1/4 cup oj
Preheat oven to 350F. Spray mini loaf tray with nonstick cooking spray or use a standard loaf pan also spraying it with a nonstick cooking spray.
In a large bowl combine sugar, eggs, lemon juice and melted butter. Whisk until creamy.
In a separate bowl sift together all dry ingredients, flour, baking powder and salt.
Fold dry ingredients into wet mixture alternating between the yogurt and flour until well combined. Gently fold in blueberries, don’t over mix.
Bake for 30-33 minutes or until tester comes out clean.
Once done baking remove from oven and let cool in pan 10 minutes. Transfer loaves to a wire rack to cool.
Make sure you have parchment paper under the wire rack so when you drizzle on the glaze it catches the drips and you won’t end up with a sticky counter.