Mexican Quinoa Salad

This recipe is the perfect summer salad either warm OR cold and is even better the next day.  This is a favorite in my house. ENJOY!!

Mexican Quinoa Salad

2 cups cooked quinoa 
4 cups veggie broth or water
1 red pepper & 1 orange pepper, chopped
1 can black beans, rinsed
3 cups corn 
1/4 cup chopped cilantro
1 jalapeno pepper, seeded & chopped
2 Tablespoons olive oil
Juice of 1 Lime
1 tbsp cumin
Pinch of Red Pepper Flakes
Salt/Pepper

Directions:

1. Cook quinoa in 4 cups of boiling water (or broth), covered, for about 20 minutes. Let cool.
2. Chop pepper, cilantro, jalapeno and add to corn and beans.
3. Whisk olive oil, lime juice, salt/pepper, cumin and red pepper flakes.
4. Add quinoa to bean and veggie mixture and top with dressing and salt/pepper. Serve at room temperature or cold.

Hot Buffalo Chicken Dip

Hot Buffalo Chicken dip...HELLO! 

Any 21 Day Fixers in the house? Hammer & Chiseler's? I just made this up for lunch...was trying to be creative. Lord. Heyseus....this is amazing! This is the perfect portion controlled way to enjoy a better version of something not usually so healthy!

1/2 red of 0% greek yogurt (about 1/2 cup)
1/2 red chopped chicken (about 1/2 cup)
1 tablespoon of salsa
1/2 tablespoon of minced onion
Hot sauce to taste (I used Franks Sriracha)
A smidge of fresh cracked pepper and sea salt

Mix altogether and put in an ovenproof bowl. Bake for 15 minutes at 3:50. Dig in!
I serve mine with a side of snap peas! Enjoy! 

**Last few minutes of baking top with a little grate of cheddar cheese if desired.  A little goes a long way!

Peanut Butter Marshmallow Coconut Protein Fudge

OK so this is going to be the easiest recipe. EVER.  Ready?  Wait for it......

You might want to play around with protein powders but I used Trutein.

1 scoop Peanut Butter Marshmallow Trutein protein powder
1 Tablespoon of Coconut Manna (I used Nutiva..I melted in the microwave for about 15 seconds, power level 8)
A bit of cashew milk to mix, if needed.

Mix together, put in a small greased dish (think fruit bowl size).  Throw in the fridge to cool.

I used half as one serving.  

Seriously.  AMAZE.  ING.

PS...my son ate the other half and asked if there was more.  I think I am trying Red Velvet next.

You are welcome.   

Avocado Cilantro Lime Sauce

I was in town last week food shopping and I ran across one of my fave demo ladies in one of my favorite food stores.  I used to be in food brokerage and she always loved to talk to me and she thought I was her boss!  LOL.  She used to demo many of the products I handled accounts for & she always kept me entertained.

I digress.

She had a little salad station set up and was demoing 4 yogurt based dressings, one of which was a Cilantro Avocado based.  So to make her happy I said of course I will try a sample.  I had 2 forkfuls and it was enough to tell me I loved the flavor combo, but that I could make it better myself at home.

And that is what I did.  Feast your eyes on THIS:

So I whipped this recipe up and it literally only took a few minutes to do.  This is a new fave at our house.

Kept thick it is a fantastic option for burgers and wraps.  Thinned out a bit with just water makes it perfect as a salad dressing or on tacos.  I LOVE this recipe.  Did I already say that?  Shaaaa, baby!  It's the little things that make me happiest!

Here is what you will need:

1 ripe avocado
Juice from one lime
1 clove of garlic
1/3 cup cilantro leaves (stems removed)
1 teaspoon of honey
1 teaspoon olive oil
Himalayan Pink salt to taste

Blend all ingredients in food process or in blender til smooth.  If you want it thinner add a bit of water an blend again .  Adjust seasonings to taste.  

PS:  You might want to double this.  Or triple it.  Just an idea.  ;-)