Jane’s Miso Vinaigrette

November 2nd, 2016 by

With white miso, this tangy and bold dressing is super tasty and good for your gut health!

It is awesome on a nice kale, spinach or argula salad. I also drizzled it on butternut squash one night and sweet potatoes another and found it to be a great complement to these sweet vegetables.

I put the dressing out with a bag of kale one night, and my kids couldn’t get enough of it, pulling out a second bag of kale.  I’m not sure if it was the dressing or just a one time fluke, but I’m definitely serving this dressing to them again!

Quinoa Crepes

May 30th, 2016 by

 

I experimented to see if I could make a delicious crepe using only quinoa for the flour–it turned out awesome! This protein-packed crepe recipe is made from four simple ingredients: quinoa, milk, eggs and salt.  With a blender such as a Blendtec or Vitamix, you can blend whole grains for 90 seconds, such as quinoa in this case, to make your own fresh flour, then simply blend in the milk, eggs, and salt for a crepe batter. I’m so excited that we now have this simple and nutritious boost to our crepes. I hope you enjoy it too.

Summer Quinoa Salad

May 19th, 2016 by

The key to this delicious and fun Summer Quinoa Salad is to blend a variety of colors and textures. You can substitute whatever you have on hand–get creative! Toss with our Maple Pecan Dressing, or another of your favorites.

Maple Pecan Dressing

May 16th, 2016 by

This maple pecan dressing is inspired by the one chef Steve Rich serves at the Park City Ski Resort Yurt. This recipe has reduced sugars and added shallot. It makes a very thick, creamy dressing, and can double as a dip.  This recipe makes a big batch–enough to store in the fridge and use over several days. I use this dressing in my Summer Quinoa Salad. I’ve also mixed this in with tuna instead of mayonnaise. It creates a unique tangy flavor.

 

Creamy Sweet Spice Quinoa

May 10th, 2016 by

This creamy vegetable quinoa dish is a combination of my Sweet Spice Soup recipe and cooked quinoa. I simply combined the leftovers of each and topped with cracked pepper and parmesan cheese for a new dish.

Quinoa is remarkably nutrient-rich and easy to prepare.  It boasts of antioxidant and anti-inflammatory phytonutrients, flavanoids, protein, fiber, and is a great source of manganese, copper, phosphorus, magnesium, folate, and zinc.

Quinoa can be enjoyed as a grain and even ground into flour, as in my Quinoa Crepes recipe.

Quinoa is very easy to cook–even quicker than rice–boil 1 part rinsed quinoa to 2 parts water, simmer 15-20 minutes until soft and translucent, thenfluff with a fork.

You can’t beat the satisfaction of this comfort dish with the powerful nutrients, protein and fiber of the veggies and quinoa combined.

Spring Salad with Honey Sesame Vinaigrette

March 10th, 2016 by

Packed with nutrients and protein, this spring salad is made with spinach and arugula, red quinoa, chickpeas, cranberries, shredded butternut squash, pumpkin seeds, sliced almonds and a bit of crumbled goat cheese.  The dressing is a tangy homemade vinaigrette of white balsamic, tahini, olive oil, honey and kosher salt. Colorful and delightful!

Pumpkin Muffins

October 18th, 2015 by

This lightly sweet pumpkin muffin is adapted from a recipe my friend Claudia shared with me.  If you enjoy making muffins and other baked goods from time to time, it’s good to vary the healthiest ingredients possible.  This muffin is made with nutrient-dense, high protein, high fiber almond flour and almond butter. Enjoy!

Red Lentil Curry Soup

May 18th, 2015 by

This red lentil curry soup with onion, celery, tomato and a special blend of madras curry spices is satisfying and nourishing. Madras curry is a blend of many healthy spices that includes coriander, chilies, cumin, turmeric, fenugreek leaves, salt, black pepper, ginger, mustard, bay leaf, pulse, cloves, nutmeg, caraway, cinnamon, cardamom seeds, mace, and asafoetida.  Enjoy!

Spaghetti Squash with Alfredo and Parmesan

November 19th, 2014 by

Never in my life have I cooked a spaghetti squash until this week.

Now, thanks to my friend, Lindsey’s simple instructions, I’ve cooked two.

During a meeting she started talking about spaghetti squash and I turned to her and said, “That sounds delicious! How do you make them?”

Those of you who read my article on Seven Strategies for Fast Healthy Food will remember that I feel pretty inadequate in the kitchen and terrified of cooking for others.

Thankfully, I am pushing through this fear and discovering new horizons.

I can’t believe how easy and delicious and nutritious this dish is!

I mixed the noodles with my white sauce and sprinkled a tiny bit of freshly grated parmesan cheese on top.

I hope this helps you enjoy it more as well!