Green Goddess Quinoa Summer Salad

Ingredients

• 2 cups cooked quinoa
• 2 cups halved cherry tomatoes
• 2 cups spinach leaves
• 1/2 cup (or more, to taste) Avocado Cilantro Dressing

Add-Ins

• Fresh Mozzarella cheese, cut into bite-sized pieces
• a few handfuls of crushed almonds or other nuts
• Grilled veggies like asparagus or zucchini
• Grilled chicken or other protein

Instructions

1. Cook the quinoa in advance if you can – it tastes best when it’s had a few hours to cool.

2. Toss all ingredients together to combine! If the Magic Green Sauce is too thick to toss together with the other ingredients, just add a little water or oil to the bowl and it should toss together smoothly.

Green Goddess Quinoa Summer Salad

Ingredients

• Half an Avocado
• 1/4 cup plain yogurt
• 1/2 cup water (more as needed to adjust consistency)
• 1 cup cilantro leaves and stems
• 1 small clove of garlic
• 1/2 teaspoon salt
• a squeeze of lime juice

Instructions

Pulse all ingredients in a food processor or blender until smooth. Voila!

Servings: 6
Author: Pinch of Yum
Prep Time: 3 mins
Cook Time: 2 mins
Total Time: 5 minutes
Yields: about 3/4 cups of dressing

A NEW WAY TO BOOST YOUR HEALTH!

You’ll hear us talk a lot about dark leafy green vegetables. They are so nutrient rich and will support your body in so many ways. One of which is during times of stress. Eat this nutritious salad, filled with healthy fats, knowing that you’re reducing the effects of chronic stress.

If you want a delicious way to increase your micronutrient count, this is one of the best recipes to use! The protein offers a healthy dose of fats and protein while the leafy greens give you the fibre and micronutrients that support a healthy body!

Salmon Salad

Ingredients

• 226 g fresh salmon, preferably wild
• 1 cup cherry tomatoes cut in half
• 1/3 cup cranberries naturally sweetened or to keep the salad low carb add 1/2 cup of fresh raspberries
• 1 garlic clove finely chopped
• dandelion greens/ rocket/baby spinach, ends trimmed, roughly chopped 1/8 tsp sea salt
• 1/8 tsp freshly-ground black pepper
• 3 tbsp pine nuts toasted
• 2 tbsp lemon juice

Instructions

1. Combine garlic, lemon juice, and salt in a bowl. Whisk until well combined.

2. Place dandelion/ rocket/ baby spinach greens in a salad bowl.

3. Add halved cherry tomatoes, roasted pine nuts and cranberries in a large bowl.

4. In a small pan, roast pine nuts for 1 minute.

5. Once roasted, in the salad bowl.

6. Top it with the cooked salmon.

7. Drizzle dressing over.

Total Time: 20 min / Servers: 4

Did You Know?

The leaves of a dandelion are packed with calming B vitamins and lecithin, which lessen stress and anxiety by balancing chemicals in your brain. Dandelions also boost levels of the happy chemical, serotonin.

Veggie Omelet

Can be dessert of breakfast

Ingredients

• 1 Egg
• 5ml Fat-free milk
• 5ml Water
• 8 med slices Peppers, yellow/red/green, raw 60g Onion
• 90g Mushroom, raw, sliced
• 60g Tomato, fresh
• Spray & Cook

Instructions

1. Separate the egg.

2. Whisk the egg white until stiff.

3. Add water and milk to egg yolk and whisk.

4. Cut the vegetable s very fine.

5. Fold the yolk and vegetables gently into egg white.

6. Season to taste with herbs.

7. Cook on medium heat until brown.

8. Alternatively, stir-fry vegetables and serve on the side.

Warm Cinnamon Pears

Can be dessert of breakfast

Ingredients

• 6 ripe pears
• Finely grated zest and juice of 2 oranges
• 1 teaspoon ground cinnamon
• 2 cinnamon sticks
• 1 teaspoon of vanilla
• 5 pitted dates, roughly chopped
• 115g raw walnuts chopped
• Greek plain yoghurt

Instructions

1. Preheat the oven to 180 degrees

2. Cut the pears in wedges and place in a baking dish

3. Mix orange juice, zest, ground cinnamon, vanilla, cinnamon sticks together and pour over the pears

4. Add the dates and walnuts

5. Cover the dish with foil and bake 40-50 minutes

6. Remove the foil and place under the grill for 10 minutes

7. Serve with Yoghurt

Servings: 6
Author: Jessica Sepel