Quinoa & Kale Harvest Salad

One of my favorite things about the holidays is creating in the kitchen with seasonal ingredients. I like to take a healthy spin on things without sacrificing flavor!

Although the base of this is Quinoa, it can also be made with brown or wild rice as an alternative. 

INGREDIENTS: 

• 2 cups cooked Quinoa 
• 2 cups roasted butternut squash, cut into 1" cubes (by it pre-cut for a time saver) 
• 1 bag baby kale, stems removed 
• 2 cups diced zucchini (peeled)
• 1 C pomegranate seeds 
• 1/2-2/3 C Feta Cheese 
• 1/2 C thinly sliced basil 
• 1 TB avocado oil

DRESSING:

• 2 TBS avocado oil 
• 2 TB balsamic vinegar 
• 1 TB coconut sugar 
• 2 cloves garlic 

Directions: 

Cook Quinoa in rice cooker- substitute water for chicken broth for a rich, nutty flavor (optional). 

Roast Squash on a cookie sheet @415 for 30-35 minutes until browned. I spray my squash w/ coconut oil spray, or drizzle lightly with coconut oil. 

In a large skillet, sauce kale & zucchini in olive oil, sprinkle w/ salt & pepper. 

Once the above is complete, mix ingredients together and add in cheese, pomegranate seeds, basil. 

For the dressing, blend in blender and pout over salad. 

*This salad feeds a village! Or, one hungry family of 5. We loved having the leftovers. 

Enjoy! 

XOXO, 

Abby

Heavenly Granola

Sometimes I have to make this simply for the way it makes my house smell! It's such a comfort food of mine, and it packs quite the nutritional punch w/ no added sugar. Make extra... it freezes well- if you can keep it around long enough to store! 

HEAVENLY GRANOLA 

Dry Ingredients: 

•  1/2 Cup each: chopped walnuts, pecans, almonds
• 3 cups rolled oats 
• 5 TB ground flaxseed
• 1/4 C chia seeds

Wet Ingredients: 

• 1/2 C pure maple syrup
• 1/4 C coconut oil 
• 1 tsp vanilla 
• 1 tsp cinnamon 

Directions: Toss all ingredients and place on cookie sheet. Bake @225 for 45 minutes, stirring every 15 minutes. Makes about 1 ziploc bag full... double if necessary! 

XOXO, 

Abby

~Kitchen Sink Chopped Salad~

To open this post, I think you all need to head on over and purchase this. They make my salads 10x better. A little of everything in every bite! 

On to the details of this salad:

I eat this most days for lunch. Always a huge dose of greens (spinach, kale) and the veggies vary depending on what's on hand. Below is one of my favorite combinations. But, be creative with your additions! 

INGREDIENTS: 

• 2-3 large handful greens 
• 1 red pepper, diced 
• 1 medium zucchini, diced 
• 1 large carrot, diced 
• 1/4 small purple onion 
• 1/2 avocado
• 3 oz favorite deli turkey (or preferred protein)
• 1-2 grated parmesan cheese 

DRESSING: 

• 1 TB Trader Joe's champagne Vinaigrette 
• 1/2 TB balsamic Vinegar 
• 1/2 tsp minced garlic 
• Juice of 1 lemon 
• sprinkle of Tajin seasoning

Mix all ingredients in large bowl, and chop, chop, chop! This is a very large serving, but I tend to eat it all! Feel free to share. 

XOXO, 

Abby

SAMPLE MEAL PLANNING MENU: COOK WITH ME!

 

I'm so excited for some of you to cook with me this week! Please excuse this sorry blog... once I get some free time I am so excited to make this look a little prettier. In the meantime, it's something! 

Here are the links to the meals I will be cooking this week. Please let me know if you have any questions! Leave a comment on here or my Instagram. I will also try to get my shopping lists up by tomorrow.

• Monday: Salsa Verde Crockpot Chicken
• Tuesday: Chicken Tacos w/ Cauliflower pepper rice 
• Wednesday: Ground Turkey Power Bowls 
• Thursday: Smoky Sweet Potato Chili 
• Friday: Flatbread Pizza 
• Weekend: Mind-blowing grilled chicken & Veggies

~Ground Turkey Power Bowls~

We "bowl" a lot around our house! 

Pick a protein, carb, load up on the veggies and choose your favorite sauces. 

For this addition, I give you Ground Turkey Power Bowls! 

INGREDIENTS: 

• 1 lb. extra lean ground turkey 
• 1/2 white onion, chopped 
• 1 TB minced garlic 
• 1 TB coconut oil
• 1 package Trader Joe's Cauliflower Rice OR Quinoa (depending on how carb-heavy you want it)
• 1-2 medium sweet potatoes, diced & roasted (*Tip: Trader Joe's now has these pre-diced for you! Bagged and in the refrigerator section)
• 2 Zuchinni, sliced 
• 2 large carrots, chopped
• 1 avocado, diced 
• Stubb's BBQ sauce (for drizzle) 

METHOD: 

In a medium skillet, saute dices onions, 1/2 TB garlic and turkey until browned. 

In another skillet, start cauliflower rice. I like to cook this in coconut oil and use the other 1/2 TB garlic. Cook this by itself... because when cooked with other veggies it tends to get soggy. 

Sweet Potatoes: roast on flat baking sheet drizzled with coconut oil, S&P. 400 degrees for 20-25 minutes. (*TIP: Meal prep these!! Then just toss in your bowls).

For remaining veggies: Cook in additional skillet, OR roast zucchini & carrots in your oven while you're saute is cooking. I prefer low broil for 10-15 minutes (just watch). 

Once all ingredients are done, I combine the Cauliflower rice w/ sweet potatoes. I place everything in separate bowls and let everyone in the family scoop up their own servings of everything! 

We love this with Stubbs BBQ sauce, but feel free to top with your choice of condiments. 

Enjoy! 

XOXO, 

Abby

~Fall Protein Waffles~

I mess around a LOT with protein pancakes and waffles. I love coming up with difference variations and getting those ratios just perfect! 

This is one I always come back to. The protein makes a big difference in the flavor of this waffle, so beware! My absolute favorite is Pescience Snickerdoodle Protein powder.

INGREDIENTS: 

• 1/3 C Kodiak Cakes 
• 1/4 C Pure Pumpkin 
• 1/2 scoop pescience protein powder 
• 4-5 TB egg whites 
• 1/4 C water 
• 1 tsp almond butter 
• 1 tsp baking powder 
• 1/2 tsp cinnamon 

METHOD: 

Blend all ingrediens together, and spread on hot waffle iron. Makes 1 large waffle or 2 small. 

Topping Ideas: 

• Bananas 
• Sweet greek yogurt (cinnamon and stevia added to greek yogurt) 
• Mini Chocolate Chips 
• Almond Butter
• Pure Maple Syrup