Pesto
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Ingredients:
4 cups gently packed fresh basil leaves 1 garlic cloves, roughly chopped or 1/2 t garlic powder 1/2 cup walnuts |
1 tsp salt
1/2 tsp ground black pepper 1 1/2 cup extra virgin olive oil, best quality |
Instructions:
1) Place the walnuts and garlic in the bowl of a food processor fitted with a steel blade. Process until coarsely chopped, about 10 seconds. 2) Add the basil leaves, salt, and pepper and process until mixture resembles a paste, about 1 minute.
3) With the processor running, slowly pour the olive oil through the feed tube and process until the pesto is thoroughly blended
4) Store in a tightly sealed jar or air-tight plastic container, covered with a thin layer of olive oil (this seals out the air and prevents the pesto from oxidizing, which would turn it an ugly brown color). It will keep in the refrigerator for about a week.
1) Place the walnuts and garlic in the bowl of a food processor fitted with a steel blade. Process until coarsely chopped, about 10 seconds. 2) Add the basil leaves, salt, and pepper and process until mixture resembles a paste, about 1 minute.
3) With the processor running, slowly pour the olive oil through the feed tube and process until the pesto is thoroughly blended
4) Store in a tightly sealed jar or air-tight plastic container, covered with a thin layer of olive oil (this seals out the air and prevents the pesto from oxidizing, which would turn it an ugly brown color). It will keep in the refrigerator for about a week.
Quinoa Salad
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Serving Size: 6
Ingredients: 1/2 pound sugar snap peas 1 1/2 cups quinoa, rinsed and drained 1/4 cup plus 1 tablespoon extra-virgin olive oil optional additions: pesto, basil, cherry tomatoes, red pepper, et |
3 tablespoons apple cider vinegar Salt and pepper 1/2 cup sunflower seeds 1/2 cup minced green onions |
Instructions:
1) In a small saucepan of boiling water, simmer the peas until bright green and crisp-tender, about 1 minute. Drain and spread out on a large plate to cool, then pat dry. Cut the peas on the diagonal into 1-inch pieces.
2) In a small saucepan, combine the quinoa with 2 cups of water and bring to a boil. Cover and cook over low heat until all of the water has evaporated and the quinoa is tender, about 15 minutes. Uncover and fluff the quinoa, then transfer to a large bowl and let cool to room temperature.
3) In a bowl, combine the oil and vinegar and season with salt and pepper. Add the peas to the quinoa with the sunflower seeds, chives and dressing; stir. Season with salt and pepper and serve at room temperature or lightly chilled.
1) In a small saucepan of boiling water, simmer the peas until bright green and crisp-tender, about 1 minute. Drain and spread out on a large plate to cool, then pat dry. Cut the peas on the diagonal into 1-inch pieces.
2) In a small saucepan, combine the quinoa with 2 cups of water and bring to a boil. Cover and cook over low heat until all of the water has evaporated and the quinoa is tender, about 15 minutes. Uncover and fluff the quinoa, then transfer to a large bowl and let cool to room temperature.
3) In a bowl, combine the oil and vinegar and season with salt and pepper. Add the peas to the quinoa with the sunflower seeds, chives and dressing; stir. Season with salt and pepper and serve at room temperature or lightly chilled.
Veggie Roll Ups
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Serving size: 1
Ingredients: 4-6 slices of Red Pepper 1/2 Avocado, sliced |
Any other veggies, sliced
Handful of sprouts Leftover cashew cheese or pesto |
1) Take a big piece of lettuce and fill the center (like a canoe) with the cashew spread and half of the veggies. Top with sprouts.
2) Repeat with a second piec eof lettuce to make 2 rollups
2) Repeat with a second piec eof lettuce to make 2 rollups
Spinach Salad
, 1) Allow 1/4 cup of blue berries to thaw overnight in bowl. In the morning drain excess fluid.
2) Fill bowl with chopped spinach, lettuce & fresh herbs.
3) Top with beans or 1/2 breast chicken, sprouts, blueberries, carrots and any other veggies.
4) Mix olive oil, balsamic vinegar, salt and pepper in small container, or use left over ranch from dinner 12 and pack separate from the salad, if eating lunch at work.
2) Fill bowl with chopped spinach, lettuce & fresh herbs.
3) Top with beans or 1/2 breast chicken, sprouts, blueberries, carrots and any other veggies.
4) Mix olive oil, balsamic vinegar, salt and pepper in small container, or use left over ranch from dinner 12 and pack separate from the salad, if eating lunch at work.
Salad Dressing
With dinner 12 or See blog post www.balancedwellnessnutrition.com
