This is a great salad for summer. With kale and quinoa as the base, add your favorite veggies (and, if you’d like, your choice of protein for a delicious salad that will keep you full, satisfied, and happy!
It’s no secret that breakfast is a favorite meal of mine. When I have time to sit down and create a substantial meal full of flavor, I’m a happy camper.
These breakfast tacos are easy, fast, and so tasty! Make a couple extras, wrap in foil and save for the next day. Then all you have to do is pull it out of the refrigerator and reheat in the oven.
Looking for a slightly sweet and refreshing way to start your day? This breakfast is not only nutrient-rich but it will provide you with the energy you need to get through your morning. If you’ve never tried chia seeds, you’ll be pleasantly surprised by their unique texture.
Never heard of chia seeds? Chia is an edible seed produced from plants native to Mexico and Guatemala. It is an unprocessed grain with a mild, nutty flavor. Chia seeds have become increasingly more popular, and for good reason. They provide healthy doses of omega-3 fatty acids, carbohydrates, protein, fiber, calcium, and antioxidants and can easily be added to foods to help increase energy, aid digestion, and lower cholesterol.
I originally created this Chia Seed Breakfast Pudding topped with fresh blueberries for EatClean.com; this version offers slight variation.
Years ago, before I had children (who are now 6 and 7), my husband and I would take our boat to a waterfront restaurant not far from our house. Although there are many waterfront restaurants to choose from (we live in Florida) we selected this particular restaurant because it had one of our favorite appetizers—shrimp ceviche served with tortilla chips. Although the restaurant no longer exists, this refreshing dish reminds me of the time we spent sitting on the restaurant dock drinking wine and enjoying this favorite appetizer.
Over the years, I’ve made some changes to the dish. The restaurant used baby shrimp but I found that I enjoy medium size shrimp that are chopped into smaller pieces rather than baby shrimp. I also added bay scallops to the recipe as the combination of shrimp and scallops ensures every bite is special.
If you want to do all the prep at once, do so, but just don’t combine the vegetables with the seafood until you’re ready to serve. I usually prep the seafood and while it’s in the refrigerator, I prep all the vegetables (except the avocado). I cover and store in the fridge until I’m ready to combine and serve. A little squeeze of fresh orange juice and the addition of avocado added immediately before serving and you have a perfectly healthy and crave-worthy dish.
In a glass or stainless steel bowl, stir together the lime juice, lemon juice, Add the shrimp and scallops, cover, and refrigerate for at least 4 hours and up to 8 hours. Stir once or twice during chilling.
When ready to serve, drain the shrimp and scallops. Add the tomato, cucumber, red onion, garlic, cilantro, Serrano chile, and salt and toss gently.
Just before serving, add the avocado and the juice of one orange and toss. Serve with tortilla chips.