Tag Archives: Nutrition

Nourishing Winter Mediterranean Quinoa Bowls with Lemon Vinaigrette, A Symphony of Flavors

Nourishing Winter Mediterranean Quinoa Bowls with Lemon Vinaigrette, A Symphony of Flavors

There is something about winter where our bodies intuitively crave colorful, fresh food, or is it just me? This Mediterranean Quinoa Bowl has hearty, warming quinoa and an array of colorful, flavorful fresh food and textures that will nourish you! From creamy avocado, to crunchy peppers and omega rich hemp seeds, it will make you feel satisfied and is bursting with flavor.

Winter cravings often whisper the desire for warmth and color on our plates. If you’ve ever found yourself yearning for a burst of freshness amid the chilly season, you’re not alone. Embrace the winter palette with this vibrant Mediterranean Quinoa Bowl — a symphony of hearty quinoa, succulent chicken, and an orchestra of colorful, nutrient-packed ingredients.

Picture this: a bowl brimming with fluffy quinoa, perfectly cooked chicken tenderloins, and an array of vibrant vegetables dancing in a melody of textures. From the creamy embrace of avocado to the crisp crunch of bell peppers, each bite is a celebration of flavors. As you savor the omega-rich hemp seeds, the bowl transforms into a winter feast that satisfies both the body and the soul.

Quinoa adds a comforting, healthy base to your colorful masterpiece.

Juicy chicken tenderloins are protein packed to elevate your bowl.

Creamy avocado adds a luscious richness that complements the other textures and adds healthy fat.

Bell Peppers, Cucumber, Shredded Carrot: A trio of colors and crunch, these vegetables bring freshness and vibrancy to every spoonful.

Hemp Hearts: A sprinkle of omega-rich goodness, adding a delightful nuttiness to your bowl.

Red Cabbage: Vibrant and crunchy, red cabbage not only adds color but also a boost of antioxidants.

Green Onion, Fresh Cilantro or Parsley: These herbs provide a refreshing aroma and a burst of flavor, enhancing the overall experience.

Here’s the ingredients to put together your bowls. You can have these all on hand and pre-prepared in your kitchen and refrigerator to grab and assemble quickly.

Ingredients:

Cooked Quinoa, I used sprouted and cooked mine in a small rice cooker

Cooked Chicken Tenderloins, I baked mine with olive oil, a little Djon mustard, salt and pepper whisked and brushed over them.

Avocado, sliced

Bell Peppers, chopped….any color you like

Cucumber, sliced

Shredded Carrot

Hemp Hearts (I like these)

Red Cabbage, shredded or chopped

Green Onion, sliced

Fresh Cilantro or Parsley

Lemon Vinaigrette:

  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon maple syrup (optional, for sweetness)
  • Salt and pepper to taste

Instructions:

  1. In a bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, and maple syrup.
  2. Season with salt and pepper to taste.

Assemble your bowls by placing a scoop of cooked quinoa in the center of the bowl and building the rest of the ingredients around it. Finally sprinkle with fresh herbs, hemp hearts and drizzle with the vinaigrette.

Let me know if you made this in the comments. I always love to hear from you!

5 Small Steps That Lead to a Healthier You

5 Small Steps That Lead to a Healthier You

We all want to feel good, have the energy we desire, to do the things we need to do, with enough steam after meeting life’s busy demands to do what we enjoy.

Change doesn’t happen overnight, but here are some tips to incorporate into your routine that can help you on your way to a healthier you. Whether you need a reminder, or are looking for a complete overhaul in your health habits, these tips will help you refocus or get you on your way.

Deprivation and depriving yourself of everything you enjoy eating is not proven to be a good tactic to becoming healthier. Crowding out the foods that don’t serve your body well is key. When you eat the rainbow and add a variety of colorful foods into your diet, you can actually reduce cravings, because your body is getting loads of nutrients and diversity instead of processed or sugar laden foods that just increase cravings, sluggishness, belly fat and low energy. Think of food like berries, red, yellow and green peppers, tomatoes, carrots, sweet potatoes, red cabbage, quinoa, nuts, seeds, black beans, cannellini beans, leafy greens, mango, pineapple, apples, grapefruit, onions, garlic and oranges. There are so many. Make a grain bowl with quinoa or brown rice, add a rainbow of vegetables (cooked and raw), top it with a sunny side up egg, and sliced avocado or hummus, drizzle it with an easy homemade honey mustard, ranch or hot sauce, and a side of fresh fruit. That is a powerhouse of nutrition without the refined carbohydrates or processed sugar that will have you in a slump after a few hours with a blood sugar dip.

There are so many benefits to movement throughout the day. Setting a goal to exercise and move more doesn’t really work if you dread what you are going to do. Do you like to work out solo, or do you stay more motivated with a buddy who keeps you accountable? Having a walking partner can help you both get your walks in. If you have a sedentary job, find a quick ten minutes to do an arm workout or a bun workout. Lifting some weights helps maintain muscle mass and keeps you strong. If you feel you don’t thrive on lots of cardio or weight lifting, Pilates can keep you very toned, fit and strong. Yoga is a very misunderstood practice. You can get very strong and toned with a regular yoga routine, increase focus, and reduce stress all at the same time. If you like to play like a kid, shoot hoops, jump rope, jump on a trampoline, find some workouts that use a big inflatable ball, do a total body tubing workout. The bottom line is, if you like the workout, you will do it often. If you dread it, it is harder to be consistent. After working out consistently for at least 21 days, and seeing and feeling the results, most likely you will be hooked.

Now that we have covered eating well and movement, let talk about happiness hormones and mood. Dopamine and Serotonin are chemicals in your body that you can increase with things like listening to music, getting sunlight, learning something new, feeling wonder, and getting quality sleep, completing a task (which activates your brains reward signals). Adults tend to lose their sense of wonder. Remember what it was like as a child to be delighted by the simplest things? It is good to experience wonder as often as you can. View art, look at the night sky, learn something new about animals or nature. Watch someone make something mind blowing like blown glass sculptures. 

Your final small step is to make it a priority to unwind. This is an important step that helps reduce stress and anxiety by taking time to just be still. Whether it is a hot bath, a good book, coffee with a friend, meditation, reading, cuddling, savoring a cup of hot tea, or napping, activities that help you relax have a downloading effect on the brain that helps you digest better, sleep sounder and reduce stress and anxiety.

Adding or refocusing on these small steps can help you be healthier, happier, focused, fit and get more out of each day.

Sandra Shields, Health Coach

Gingerbread Pumpkin Cups

You are definitely going to want to pop these in! These are a healthier homemade treat with all the flavors of gingerbread and pumpkin! The warming spices and the melty, but chewy texture of these Gingerbread Pumpkin Cups are so delicious and a special way of treating yourself without a lot of added sugar. The flavors are comforting and a perfect treat for fall and winter. The depth of flavor from just a small amount of molasses and the maple sugar makes these next level good! There is real pumpkin in them and also some wonderful, healthy spices.

The primary fat used in this recipe is delicious coconut butter. Coconut butter is a source of healthy fats, primarily saturated fats in the form of medium-chain triglycerides (MCTs). These MCTs are believed to be metabolized differently in the body and can provide a quick source of energy.

There is the perfect amount of sweetness to these Gingerbread Pumpkin Cups using a little maple sugar, which is derived from maple trees and is a natural sweetener with a lower glycemic index than white table sugar, and molasses which is rich in minerals and flavor. Both of these flavors together give these cups a really special, yummy flavor.

There is also pumpkin in these cups to give them a softer texture and a little pumpkin flavor to compliment the spices. Just two teaspoons of ghee gives them the buttery flavor. I like ghee because it is lactose and casein free for those with dairy intolerance, and it is tolerated by many. It is also rich in vitamins. A small amount was used in this recipe. It is a saturated fat, and should be enjoyed in moderation. I do love that ghee contains antioxidants, such as beta-carotene and conjugated linoleic acid (CLA), which may have various health benefits, including potential anti-inflammatory properties. Ghee has been used for centuries in traditional Ayurvedic medicine and Indian cooking. It is often praised for its potential health-promoting qualities. It also has a higher smoke point for cooking, so it is a good choice for roasting vegetables. These cups are gently warmed. I chose the ghee for the flavor in this recipe, and only used 2 teaspoons.

I have been enjoying one or two of these delicious Gingerbread Pumpkin Cups a day. I keep them in the refrigerator. If you want to make them vegan, substitute more coconut butter for the ghee. They will be a little firmer in texture.

Here’s the recipe. This will make ten using mini muffin cup liners. These are about two bites.

Gingerbread Pumpkin Cups

Line a mini muffin pan with ten paper mini liners.

Ingredients:

1/2 Cup plus 2 Tablespoons of Coconut Butter (my favorite brand)

2 Tablespoons of Canned Pumpkin

2 Tablespoons of Maple Sugar

1 Tablespoon of Blackstrap Molasses

2 Teaspoons of Ghee

1/4 Teaspoon of Cinnamon

1/8 Teaspoon of Nutmeg

1/8 Teaspoon of Allspice

a pinch of Ground Ginger

a pinch of Sea Salt or Pink Himalayan Salt

Directions:

Add all the ingredients to a medium saucepan, and warm over low heat, whisking until the coconut butter and ghee is just melted and everything is completely incorporated. You just want to warm and melt the ingredients not bring them to a simmer, because the coconut butter will seize and get hard. Scoop the melted ingredients evenly into the mini muffin cups, tap the pan on the counter to level the cups or smooth gently with a butter knife. Then, refrigerate until firm. Remove the Gingerbread Pumpkin cups from the muffin tin, and store in the refrigerator in a sealed container.

As always, I love to hear from you. Share this recipe with a friend.

Health Benefits of Pumpkin and Recipes!

What better way to celebrate the Autumn season than making recipes with pumpkin and reaping the health benefits too! Pumpkin is great for eye health, delivering a 100% RDA of Vitamin A in just half a cup. It is a healthy source of fiber, and the beta-carotene and carotenoids in orange vegetables like pumpkin may help prevent cancer and keep wrinkles at bay! (A diet rich in a large variety of fruits and vegetables will keep your skin glowing and your body at it’s best). Pumpkin is a good source of Vitamin C , Vitamin E, Potassium and trace minerals. I have some of my favorite pumpkin recipes listed below. I just love Fall!

XOXO

Sam

43580275 - 10 health benefits information of pumpkin. nutrients infographic

Delicious Ways to Eat Pumpkin – Recipes!!!

Frosted Jackolantern Pumpkin Cookies

Grain Free Pumpkin Spice Coffee Cake

Pumpkin Cranberry Biscotti

Pumpkin Creme Brulee

Pumpkin Pecan Quick Bread (Grain Free)

Pumpkin Spice Coffee Creamer

Pumpkin Chocolate Chip Mug Muffin

Holiday Pumpkin Vanilla Bean Tart

References:

Medicinal and Biological Potential of Pumpkin Pub Med

8 Impressive Health Benefits of Pumpkin Huffington Post

Pumpkin Nutrition University of Illinois

What Are Pumpkins Good For? Food Facts Mercola

Pumpkin: Health Benefits and Nutritional Breakdown Medical News Today

Grain Free Peach Cobbler

Grain Free Peach Cobbler on a Spoon

The peaches are fresh, juicy, ripe, and begging to be baked into something with cinnamon and nutmeg. There is nothing like peach season for eating peaches! They are at their most excellent and not to be missed! Peaches are sweet juicy pleasures, but they also are packed with health benefits and a broad range of nutrients!

The fiber in peaches helps keep you regular, they are rich in ascorbic acid and zinc (which also has anti-aging properties) to aid your immune system, rich in vitamin C and flavonoids for healthy skin, and contain the carotenoids lutein and zeaxanthin for eye health.

The batter for the cobbler features coconut flour, pastured eggs and natural maple syrup as the sweetener.

Grain Free Peach Cobbler

Grain Free Peach Cobbler

Preheat your oven to 350° degrees. Grease a 8″ x 8″ square pan with coconut oil.

Ingredients for Filling:

4 cups of peaches, peeled, pitted and sliced (about 4 peaches)

1/4 Cup of Maple Syrup (I used local)

2 Tablespoons of Lemon Juice (fresh squeezed)

1/2 Teaspoon of Cinnamon

1/4 Teaspoon of Nutmeg

1/8 Teaspoon of Sea Salt

Toss the peaches and filling ingredients together in a bowl, and set aside to let them start releasing some of their juices.

Ingredients for Cobbler Topping:

1/3 Cup of Coconut Flour (I use this brand) scooped and leveled, it makes a big difference with coconut flour how it is measured!

1/3 Cup of Coconut Milk

2 Tablespoons of Melted Coconut Oil

3 Pastured Eggs

1/4 Cup of Applesauce (no sugar added)

1 Teaspoon of Vanilla Extract (gluten free here)

1/2 Teaspoon of Fresh Squeezed Lemon Juice

1/2 Teaspoon of Baking Soda

1/4 Teaspoon of Cinnamon, plus more for sprinkling the top before baking

Directions:

In a medium mixing bowl, add the eggs and beat with an electric hand mixer until frothy. Add your coconut milk and beat. Slowly pour in the melted coconut oil while beating. Add the applesauce, vanilla extract and lemon juice and blend. Sift together the coconut flour, cinnamon and baking soda. Add it to the egg mixture, and mix with the electric mixer for one minute. It will thicken.

After mixing up the cobbler topping, pour your peach filling into the prepared 8″ x 8″ square pan. Dollop the cobbler batter on top as desired and sprinkle with some additional cinnamon, about 1/4 teaspoon, no need to be perfect with this, just a pinch or so though.

Bake in your preheated oven for 30 minutes. The peaches should be bubbling and the cobbler topping golden brown. Remove from the oven, and cool slightly before serving warm. You can also reheat any leftover cobbler quickly in the microwave if you want to eat it warm.

Sliced Peaches in Pan for Grain Free Cobbler

Peach Cobbler Filling

Batter on Peaches for Baking a Grain Free Cobbler

Ready to Bake above.

Serves Six

Enjoy!

Sandra

*Affiliate Link – I receive a very small commission (cents) when you purchase products I recommend through my Amazon links. I use these products myself and never recommend anything I haven’t tried and use regularly. The small commission helps me keep my blog up, so if you have enjoyed my posts and recipes, I appreciate your support. You don’t pay any extra for your products. Thank you.🙂

 

 

 

 

 

Lacinato Kale with Garlic and Almonds

Lacinato Kale, also referred to as Dinosaur Kale, is a flat leafed kale with dark green blue leaves. This is my favorite kale to cook with. It has a slightly nutty flavor, and is less bitter than Curly Kale. I use Curly Kale to make kale chips, because the curls grab on to every bit of sauce you put on them.  By now you would have to be hiding under a rock to not hear about all the health benefits in greens, and Kale has taken center stage in the past couple years.

Lacinato Kale with Garlic and Almonds

Lacinato Kale with Garlic and Almonds

 

Kale is full of benefits, such as it is high in fiber, is a good source of Calcium, Iron, Vitamin C, Vitamin A, and Vitamin K. It is fabulous for strengthening your immune system, bones and skin.

This recipe for kale is crunchy, garlicky and savory. It is important to eat greens with fat to help your body access the nutrients, plus it just plain tastes good. I have used Olive Oil in this recipe. There are endless ways to serve this dish. It makes a great side for fish and chicken. Add some protein, and you have a meal.

Lacinato Kale with Garlic and Almonds

Lacinato Kale

 

Lacinato Kale with Garlic and Almonds

Ingredients:

1 bunch of Lacinato Kale, Stripped of Stems and Washed

2 Tablespoons of Olive Oil

2 Cloves of Garlic, Minced (I use a garlic press)

1 Tablespoons of Lemon Juice (It brightens the dish)

1/2 Teaspoon of Sea Salt

1/4 Cup Sliced Almonds

Directions:

Slice the Kale into 1 inch strips by grabbing a bunch and using a sharp knife on a cutting board. Set aside.

Heat the Olive Oil in a large cooking pan over high heat. Add the Minced Garlic, and cook just briefly, just about 30 seconds. Add the sliced Kale and Sea Salt. Cook over high heat until the Kale is wilted, tossing frequently. Once wilted, add in 1 Tablespoon of fresh squeezed Lemon Juice. Toss just to coat.

Place the kale in a serving dish and sprinkle with the Sliced Almonds.

It’s Ready to Eat! It is so good!

Eat Your Nutrients!

Eat Your Nutrients!

 

 

Oven Roasted Fennel, Carrots and Red Onion

Roasted Vegetables

My favorite way to eat vegetables in the colder months is oven roasting! Roasting vegetables in the oven brings out the natural sugars in the vegetables, and it caramelizes them adding even more layers of flavor.

If you have been following me for awhile, you have heard over and over to eat your vegetables and eat your nutrients. 🙂  Oven roasting makes it an easy way to do so! Yes! Some of the health benefits of Fennel is it contains Phytonutrients, Vitamin C, Fiber, Folate and Potassium. Red Onion is a source of Sulfur and Quercetin (cancer protective). Carrots are high in Vitamin A, and also contain good amounts of Biotin and Vitamin K. By eating these three all together, you are getting a powerhouse of beneficial nutrients!

This recipe for Oven Roasted Fennel, Carrot and Red Onion is an outstanding choice to serve at your Thanksgiving table. It is colorful, rustic and so delicious! I hope you give it a try!

Oven Roasted Fennel, Carrots and Red Onion

Preheat your oven to 375º degrees.

Ingredients:

2 Fennel Bulbs

6 Medium Carrots

1 Large Red Onion

1/4 Cup Olive Oil

1 Teaspoon of Himalayan Pink Salt or Sea Salt

1 Teaspoon Black Pepper

Directions:

Wash and trim the fennel, and remove the stalks. Slice the fennel into 1/2 inch slices. Peel the carrots and slice. Peel the red onion and cut in half, then into 10 wedges total. In a medium bowl toss the prepared vegetables with the olive oil, salt and pepper. Spread on a parchment lined, rimmed baking sheet. Place in the preheated oven and roast for 30 to 40 minutes until the vegetables are tender and caramelized, tossing with a spatula after the first 20 minutes.

It is ready to Serve!

Enjoy your day!

Eat Your Nutrients!

Eat Your Nutrients!

Go Beyond the Salad

Autumn Leaves

Hello! I hope you are having a peaceful Autumn! What’s new?

When you think about healthy eating, salads and green vegetables usually come to mind. But how about adding a little more variety to your plan?

Roots like carrots, sweet potatoes, and turnips, are a rich source of nutritious complex carbohydrates. Instead of upsetting blood sugar levels like refined sweet foods do, they help regulate them.

Why Eat More Root Vegetables?

Long roots – carrots, parsnips, burdock, and daikon radish – are excellent blood purifiers and can help improve circulation in the body. Round roots – turnips, radishes, beets, and rutabagas – nourish the stomach, spleen, pancreas, and reproductive organs.

Which root vegetables do you eat most?

If you’re like most of the world, it’s carrots and potatoes. Here are a few others to explore:

  • Beets contain an abundance of antioxidants and are highly detoxifying. They contain dietary fiber, magnesium, iron, glycine, carotenoids, lutein, flavonoids and trace minerals.
  • Kohlrabi also referred to as a German Turnip is a good source of Vitamin C, B6, Folate and Thiamine, as well as trace minerals. It is a member of the Brassica family.
  • Celeriac, also known as celery root, is rich in fiber and has a respectable amount of antioxidants. (I like it mashed like potatoes, or a mixture of steamed carrots and celeriac mashed together.)
  • Jicama is crunchy and refreshing and contains a generous amount of vitamin C. It’s a favorite in its native Mexico and South America.
  • Onions are rich in antioxidants and other phytonutrients, making them prized for their ability to strengthen the immune system.
  • Parsnips, which look like giant white carrots, boast a sweet, earthy taste. They also contain plenty of fiber, as well as vitamin C, folic acid, niacin, thiamine, magnesium, and potassium.
  • Radish is an excellent source of vitamin C. It’s also contains calcium, molybdenum, folic acid, and is beneficial for digestion.
  • Sweet Potatoes contain unsurpassed levels of beta-carotene and are also rich in vitamin A. They also provide potassium, phytonutrients, protein, and fiber.

Excited to add more roots to your diet? Here’s a fun, easy recipe:

Easy Roasted Root Vegetables

Easy Roasted Root Vegetables

 

Easy Roasted Root Vegetables
Prep time: 15 minutes
Cooking time: 45 – 50 minutes
Serves 4 – 6
Ingredients:
1 Sweet Potato
2 Parsnips
2 Large Carrots
2 Turnips or Kohlrabi
1 Daikon Radish (or substitute/add in other favorites like squash or beets)
1/4 Cup Extra Virgin Olive Oil
2 Teaspoons of Sea Salt
1 Teaspoon of Black Pepper
Optional herbs: rosemary, thyme or sage (fresh or dried to taste)Preheat your oven 375 degrees. Peel, wash and slice all the vegetables into long spears or bite sized cubes.
Line a large, rimmed baking sheet with parchment paper, or lightly grease. Place prepared vegetables onto the baking sheet and toss with the olive oil, salt, pepper and herbs of choice.Roast uncovered for 45 to 50 minutes until the vegetables are tender and golden brown. Stir after the first 20 minutes, then continue roasting.Tip: Any combination of vegetable will work. Roasting only one kind of vegetable also makes a nice side dish!

Oven Roasted Root Vegetable Fries

Oven Roasted Root Vegetable Fries

Peachy Jar Salad with Ginger Vinaigrette

This jar salad is so full of freshness, it makes me want to sing!

Food is supposed to make us feel good! So often today, the food that makes us feel “good” is not good for us. We have been inundated with ads and media from food manufacturers that tell us a food will make us happy.

Food that truly makes a person happy is the food that supports every cell of the body. Food that your body recognizes and knows what to do with. Pure, real, unprocessed food. It makes us feel good and look good. It gives us energy, and makes our skin glow and hair shine. It promotes longevity and prevents disease. Our bodies are like a very intricate computer that communicates with all the different components. We don’t want to confuse it by putting in artificial food that we weren’t made to process.

Peachy Salad in a Jar with Ginger Vinaigrette

Peachy Jar Salad with Ginger Vinaigrette

 

You can make this jar salad to pack for lunch, or make a larger version of it for another meal to share. It keeps well also! After a day in the refrigerator, the flavors meld even more!

Peachy Salad in a Jar with Ginger Vinaigrette 4

PEACHY JAR SALAD WITH GINGER VINAIGRETTE

Ingredients for the Salad:

1 Cup of Ripe Tomato (Your favorite, any color. I used Heirloom)

1 Ripe and Juicy Peach (sliced and tossed with a tsp. fresh Lime Juice to prevent browning)

1/2 Cup of Watermelon (cubed)

1/2 Cup of Cucumber (cubed)

2 Green Onions (thinly sliced)

1/4 Cup Raw Pecans

1/4 Cup Green Pepper (diced)

GINGER VINAIGRETTE

This makes a 1/2 Cup of dressing, so you will have extra!

1/3 Cup of Extra Virgin Olive Oil

1 Tablespoons of Fresh Lime Juice

2 Teaspoons of Fresh, Minced Ginger

1/2 Teaspoon of Minced Jalapeno Pepper

1/4 Teaspoon Himalayan Pink Salt or Sea Salt

1/8 Teaspoon of Freshly Ground Black Pepper

Directions: Puree the Vinaigrette ingredients thoroughly in a blender.

To assemble your salad: Use a generous glass jar that holds 4 cups. You can also make two smaller jar salads with pint jars, which hold two cups each.

Place two tablespoons of Ginger Vinaigrette in the bottom of the jar.

Add the other prepared ingredients in the following order from bottom to top:

  1. Green onion
  2. Tomato
  3. Green Pepper
  4. Watermelon
  5. Cucumbers
  6. Peaches
  7. Pecans

Seal your jar, and refrigerate until ready to eat! You have made sunshine in a bottle.

Before eating, toss your salad gently by inverting the jar several times to coat the salad with the dressing. Remove lid and enjoy.

*I  used organic ingredients

 

Peach Salad in a Jar with Ginger Vinaigrette 2

 

Peachy Salad in a Jar with Ginger Vinaigrette

Peachy Salad in a Jar with Ginger Vinaigrette

 

Eat Your Nutrients! Don’t settle for less. It makes All The Difference!

Eat Your Nutrients!

Eat Your Nutrients!