Whole Grain Brown Rice and Quinoa with Avocado Orange Dressing

Whole Grain Brown Rice and Quinoa Salad with Avocado Orange Dressing

IngredientsFor dressing:
1 1/2 cups Orange Juice
1 Avocado
2 Jalapenos

Blend until well blended and smooth.

For Main Dish:
1 cup Whole Grain Rice
1 cup Tri-Colored Quinoa
3 Roma Tomatoes, diced
4 Green Onions, sliced
1 Large Jalapeno, diced
3 cups Spinach
1 1/2 cups Mushrooms, sliced
2 Eggs, hard boiled and halved
1 Head of Broccoli, chopped
2 tbsp Olive Oil
2 tbsp Lime Juice

Directions
1. Cook rice and quinoa as instructed.
2. Coat pan with 2 tbsp olive oil. Saute mushrooms, jalapeno, and broccoli until fork tender. Stir in 2 tbsp lime juice.
3. Mix all ingredients together.
4. Top spinach with Brown Rice and Quinoa Salad.
5. Top salad with Avocado Orange Dressing, tomatoes, green onion, and hard boiled egg.
6. Enjoy!

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Pan Seared Salmon with Sweet and Spicy Salsa

Enlight74

I made a pan seared salmon with a sweet and spicy salsa. The meal was delicious! The salsa ended up being the star of the dish and would also do wonderfully as a part of a salad. I was so excited to make this meal and even more excited to try it after beginning to smell all of the ingredients together. My family loved this meal and it’s made its way into my family recipe book! The pictures shown are just for the salsa, since it was the ultimate star!

Pan Seared Salmon with Sweet and Spicy Salsa

Ingredients for Salsa
6 Campari tomatoes (diced)
1/2 red onion (diced)
1/2 bunch cilantro (chopped)
1 pound pineapple (chopped)
2 jalepenos (diced)
1 Tbsp lime juice
Pepper to taste

Other Ingredients
For Salmon
Wild caught salmon fillets
Extra virgin olive oil
Salt and Pepper to taste

For Rice
Royal blend whole grain rice
2 tsp minced garlic

Directions:

1. Combine all salsa ingredients in large bowl. Mix thoroughly.
2. Coat salmon with extra virgin olive oil. Season with salt and pepper to your liking. Place in heated pan over medium-high heat for 3-4 minutes on each side.
3. Cook rice as instructed with 2 tsp minced garlic. Add salt and pepper to taste.
4. Place salmon fillet atop rice. Top with salsa.
5. Enjoy!

Chicken Salad Stuffed Avocado

Ingredients for Chicken

1 Chicken Breast

1 Lemon – Quartered

Pepper (to taste)

Dried Thyme

Ingredients for Chicken Salad

Cooked Chicken Breast – Shredded

Arugula – Chopped

1 Avocado – Pitted (be sure to leave skin aside)

1 Roma Tomato – Diced

1 Jalapeno – Diced

Directions:

1. Squeeze juice from fresh lemon onto chicken. Place quartered pieces around chicken breast in pan. Top chicken breast with pepper and dried Thyme to your taste. Bake at 350* for 45 minutes.

2. In a bowl, combine shredded chicken, arugula, avocado, tomato, and jalapeno. Mash together and stir until well mixed.

3. Stuff the shells with the salad.

4. Enjoy!

Mexican Salad with Avocado Dressing

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Mexican Salad with Avocado Dressing

FOR THE SALAD

Ingredients:
1 pound dry black beans
1/2 red onion
8 cups water
Spinach
Arugula
1 zucchini
1 yellow squash
2 tomatoes
1/2 cucumber
6 green onions

1. Dice red onion and cook with black beans in 8 cups of water in pressure cooker. Use setting 08 (or whatever your setting for beans is) and change time to 55 minutes.
2. Saute squash and zucchini.
3. Dice tomatoes, cucumber, and green onion.

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FOR THE DRESSING

Ingredients:
2 medium avocados
1/4 cup olive oil
1 jalepeno
1 tablespoon lime juice
2 cloves garlic
1/4 cup water

1. Combine all ingredients in blender and blend until smooth.

FINAL SALAD

1. Layer spinach and arugula, beans, sauteed zucchini and squash, tomatoes, cucumber, and green onions.
2. Top with avocado dressing.
3. Enjoy!

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Impact and Empower, Creatively

The last month has been quite rough. I have so many goals that came to a screeching halt with a car accident that left me pretty banged up. Anyway, I was working on an exercise to build my mission statement. The second I had it created, intuitively, I fell in love. I have decided to create a program surrounding it at some point soon.

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I LOVE THIS!

Anyway, I am working on adding more services. Personal Coaching, Business Coaching, Oracle and Tarot Readings, Toe Reading, Aromatherapy, Holistic Nutrition, Health and Wellness Coaching, etc. Tons and tons of plans for 2018. There are 2 new groups created on Facebook: Holistic Healing Through Soulful Creativity and Nutrition and Mindful Eating for Long Term Health and Weight Release. Feel free to join both! We are just starting out but the more the merrier!

I think that I have also decided to add my journey to my blog as well. I will have separate folders for each post for easier searching, but I think that this is what is best for me and this journey. It makes me hold myself accountable and create better habits to make this blog an everyday thing. Plus, I’m sure that people would like to know who they’re talking to!

Haha. Anyway. That is all for tonight. Join the groups! Share them! They’ll be AMAZING!

Whole Food Plant Based Honey Mustard Salad Dressing

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Looking for a great WFPB compliant honey mustard salad dressing? Look no further! This dressing will go a long way so be sure to use sparingly until you determine how much fits your tastes!

Ingredients:
1. 1 cup Just Mayo
2. 2 tbsp Dijon Mustard
3. 1/2 tbsp Organic Mustard
4. 1 tbsp Lemon Juice
5. 4 tbsp Honey
6. 1/2 tsp Red Pepper Flakes
7. Pepper to Taste

Directions:
1. Combine all ingredients and mix until well blended. Refrigerate.

Whole Food, Vegan Ramen

Vegan Ramen

This recipe is full of vitamins, minerals, and antioxidants. It is a great source of whole foods and is dairy free! This meal is very filling, wholesome, and comforting. This dish is sure to become a family favorite for years to come.

Ingredients:
4 cups Vegetable Broth
4 cups Water
1/3 cup Soy Sauce
1 pound Mushrooms, whole or sliced
1 Head of Broccoli, cut
1 pound Carrots, sliced
4 Celery Stalks, sliced
6 Scallions, sliced
1 pound Rice Noodles
Handful Kale
1/2 tsp Turmeric
Pinch Onion Powder
1 tsp Crushed Red Pepper
1/2 tsp Garlic Salt
Salt and Pepper to Taste

Directions:
1. Combine vegetable broth, water, soy sauce, carrots, celery, all seasonings, in pot and bring to boil. Boil until carrots are tender. Approximately 20 minutes.
2. While broth is boiling, saute mushrooms in soy sauce and garlic salt until tender. Approximately 10 minutes.
3. Add mushrooms, broccoli, and rice noodles to pot once all vegetables are tender and cook until broccoli and rice noodles are tender. Approximately 10 minutes.
4. Add a handful of kale to pot and cook until wilted.
5. Add scallion, serve and enjoy!