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COLD COD SALAD

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                                              What do you do with left over fish?

Well, I turned mine into a salad! I had steamed some fresh Cod the night before, which we pigged out on with fresh veggies, but we had a lot left over so I wrapped it up and stuck it in the fridge to use another time. The next day, I was craving something light for lunch, and I like the taste of cold Cod so I thought I’d throw a summer fresh salad together, (even though technically it’s fall) 🙂

This salad is really tasty, on its own, or would be great in a soft tortilla as a fish taco!

COLD COD SALAD

INGREDIENTS

Steamed cold Cod
Fennel
Sweet Onion
Fresh Tomatoes
Sprouts, ( I used broccoli/arugula)
Olive oil
Fresh Lime juice
Garlic, freshly chopped
Sea Salt
Ground Pepper

METHOD

In a beautiful bowl, break up the cold fish into bite size pieces.

Add chopped Onion and Fennel and squeeze the juice of half a Lime, or more to taste.

Stir together and let stand while you chop as much Garlic as you like.

In a two cup measure, add chopped Tomatoes, Garlic, Olive Oil, Sea Salt and Pepper, stir together.

Add Tomato mixture, combine well.

Add Sprouts, and Bon appetit!

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MULTI-TALENTED BEAN AND QUINOA PILAFF

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It’s always good to have a healthy, fall-back meal in the fridge, when you’re hungry and need something right now, or, when you just have to get back on track to eating healthy and nutritious.

This Bean and Quinoa Pilaf is not only good for you and your soul, but super delicious!!! You can eat it hot, as a meal, side dish or simply……right out of the fridge, when you’re feeling a bit peckish!  I like to make a lot so I can have it whenever I like.  I call it Multi-talented because you can eat it plain, or dress it up with nuts and seeds, chopped fresh onion, etc. or add a few simple ingredients like fresh chopped tomatoes, cilantro etc. and a light dressing and viola! It turns into a great salad!

A great alternative to rice! Try it and let it inspire you!

MULTI-TALENTED BEAN AND QUINOA PILAFF

1/2 cup Aduki Beans
1/2 cup Mung Beans
1 cup Quinoa
1 tsp Coconut Oil

BEAN AND QUINOA PREP

There are a few ways to do this. You can cook everything separately and mix together, or if you’re like me and always look or the quickest and easiest way possible to get things done, try this ONE POT method. Worked great for me!

1/2 cup Aduki Beans (rinsed)
1 cup Water
Bring to boil and cook for 15 min covered, on low

Add

1/2 cup Mung Beans (rinsed)
1 cup Water
Bring to boil, reduce to low and cook covered, for 20 min

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Add

1 cup Quinoa (rinsed)
1 cup Water
1 Tsp Coconut Oil
Bring to boil, reduce heat to low and cook covered, for the last 8 min

Remove from heat and let cool completely.

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BEAN AND QUINOA SALAD

To 2 cups of cooled mixture ADD:

1/2 Tsp Garam Masala
Garlic Powder OR Freshly chopped (to taste)
1 cup fresh Tomatoes, chopped
1 cup  Celery chopped
Sea Salt
1 Tsp Apple Cider Vinegar
1 Tsp Balsamic Vinegar
2 Tbsp Olive Oil

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Enjoy!