I used to look at Pinterest recipes and cookbooks and laugh. Good try, guys… as if I time for all those fancy food fantasies. Instead, I focused on fresh food that I knew was simple to prepare. Chicken breast and steamed veggies were my homemade staples that made me feel like I was accomplishing a lot for my health without fussing with extravagance that I was afraid I couldn’t manage.
Flash forward to now…. I’m tired of the same old thing and I seek more flavor than ever before. This restlessness that initially filled me with frustration has blossomed into something beautiful…. a realization that creativity doesn’t have to be frightening. I can make new and exciting dishes using the same fresh foods and simple techniques I’m comfortable with. This weekend, I prepared 2 balanced meal items with just that in mind!
Tricolor Quinoa Salad
1 cup of cooked Tricolor Quinoa
1 can of rinsed Black Beans
1 handful of Cilantro (chopped)
1/2 to 1 cup Mango (chopped)
*I use frozen Mangos and just let them thaw on the counter for a bit.
Dressing: 1 tbsp Olive Oil, 1 tbsp Dijon Mustard, Lemon Juice (1/2 a lemon), 1 tbsp Balsamic Vinegar, Pinch of Salt, Pepper & Italian Seasoning
Mix it all up & savor all week long!
Mashed Cauliflower & Sweet Potatoes
1 head of Cauliflower (chopped & steamed)
2 small Sweet Potatoes (chopped & cooked – skins removed)
*I just microwave them for a few minutes to make it easy!
1/2 cup Shredded Cheese (mixed or your preference)
1 tbsp Garlic (chopped/minced)
*I always have a bottle in my refrigerator for easy use.
1 tbsp Smart Balance (or butter/margarine of choice)
Italian Seasoning, Cumin, Salt & Pepper to taste.
Blend/mash up the prepared Cauliflower and Sweet Potatoes, adding just enough water, Vegetable Broth or Chicken Broth to make it the consistency of your choice. I used about a half a cup of water since I didn’t have any broth on hand.
In a saucepan, mix the blended veggies with all the other ingredients & enjoy!
To embracing more creativity in the kitchen,