The Catch-up plus a May Salad

Hello All!

I feel like I have been gone a while, but it’s been a few weeks… okay months. I have been working on a few passion projects one of them being my new book “Cook like a Pro in 30 minutes“. Available on kindle and soon paper back for those of us who still enjoy flipping pages. This e-book is one of love, passion and hard work. Loaded with a variety of quick and easy recipes that are filling, but I will let you judge.

Along side the new book, sticking to a healthier lifestyle has been shown to be difficult these past few months, for starters there have been a number of celebrations! I have celebrated a new year, my birthday, and three weddings all in the first three months of the year. Needless to say greasy, delightful, tasty food were served at each and every event, causing a huge dent in my healthy lifestyle. I have chosen to get back on the better eating meal plan because I notice the difference inside my body and on my skin. I started mentally, first reminding myself that I can prepare and desire great healthy foods. Then I made time to prepare such foods (this was a struggle), but I did not quit.

One of the recipes that I have been adding to my food staples is my Warm Vegetable and Quinoa salad. The recipe is in my new book “Cook like a Pro in 30 Minutes” found on amazon and kindle. In the book this salad is served with herbed chicken but it is so good I eat it solo on top of greens for a fresh take on salad.

The recipe goes as follows:

Ingredients:

1. 1 cup of lentils and Quinoa

2. Salt & Pepper

3. 3 Tbs EVOO

4. 1/2 Cup chopped veggies

5. onion, green peppers, eggplant, green beans, zucchini, yellow squash

6. 1 Garlic clove smashed and chopped

7. ½ Onion Diced

8. 1/4 Cup grape tomatoes sliced in half

9. Hand full of fresh greens

10. Fresh parsley chopped

11. Fresh culantro chopped

Directions:

Rinse quinoa and lentil then use the pan to boil 2 cups of water with salt. Next add cloves, quinoa & lentils and let cook for 10 –15 minutes. Remove quinoa & lentils from water when soft, set aside and drizzle with some oil.

Chop garlic, onion, green beans, peppers, and zucchini then place on the sheet pan, drizzle with oil, salt, pepper and roast for 10-15 minutes, turning once to ensure nothing burns. Remove from oven. Adding grape tomatoes is optional.

In a bowl, add roasted vegetables, lentils and quinoa then mix in culantro, parsley with a wooden spoon. Taste and serve.

I’ll be writing again soon,

Happy Eating!

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