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Green bean, tomato and quinoa salad

PrintGreen been, tomato and quinoa salad See Detailed Nutrition Info on 1 cup quinoa 1 3/4 cups water 1 lb. green beans, washed and trimmed 1 cup canned chickpeas 1 cup toasted almond slivers 1/3 cup thinly sliced red onions, cut vertically 1/2 cup of cherry tomatoes halves 1/2 tsp cumin 1/4 tsp ginger 1/4 tsp turmeric 2 tbsp coconut oil 1-1.5 tsp salt or more to taste InstructionsCook quinoa per directions on your package. When finished, fluff with a fork to let out some steam and set aside. Put green beans in a pan with enough cold water to cover them. Bring the water to a boil and simmer until the beans are tender, about 4 minutes. Drain and rinse with cold water before, then put them into an ice bath. Prepare the chickpeas. Slice the red onions. These steps can all be done in advance and the next
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Salmon with black garlic glaze recipe

During my recent shopping trip to Eataly I bought black garlic. “Black garlic? What is THAT?”, you ask. I will tell you in just a moment, but want to preface it with why I even bought it in the first place. I tasked a few ladies in my moms group to try new food. It can be any food, as long as it’s REAL food. So I decided to join them and I was on the prowl for something I never tried. And then I saw the black garlic. I had no clue what I would do with it, but I bought it anyway, figuring that I would find a way to cook it by searching the web. What is black garlic… It is same old garlic we know, but a fermented version of it. I brought it home, stripped a clove from it’s shell,  gave it a whiff, and
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