Dawna Stone

You Can Have A Better Life

Healthy Recipe

Quinoa Salad with Black Beans and Avocado

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Wheat-free, gluten-free, high in protein and low in calories (in other words, incredibly healthy), quinoa is often called a ‘SUPER food'. Combined with just the right ingredients, you have yourself a SUPER (“Healthy You” approved) recipe. Another benefit? This delicious meal is made in almost no time. Enjoy and please tell me what you think by commenting below!

Quinoa Salad with Black Beans and Avocado
Servings
4
Servings
4
Quinoa Salad with Black Beans and Avocado
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. In a saucepan over medium-high heat, combine the quinoa and water and bring to a boil. Reduce the heat to low, cover, and cook for 15 minutes, or until the water is absorbed. Set aside, covered, to steam for 5 minutes. Fluff the quinoa with a fork and transfer to a bowl. Cover and refrigerate for at least 1 hour, or until chilled.
  2. In a small bowl, whisk together the oil, lime juice, salt, and pepper.
  3. Add the corn, avocado, tomatoes, and black beans to the quinoa and stir to combine. Add the lime dressing and stir gently. Refrigerate for 30 minutes before serving.
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Brussels Sprouts with Red Grapes and Goat Cheese

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BrusselsSprouts_Grapes_GoatCheeseLooking for a healthy indulgence? This sweet and savory side dish may not be dairy-free but it is extremely satisfying and healthy. We all deserve to indulge every now and then and this side dish is the perfect way to do so.

Enjoy!

 

Brussels Sprouts with Red Grapes and Goat Cheese
Servings
4
Servings
4
Brussels Sprouts with Red Grapes and Goat Cheese
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Pre-heat oven to 400 degrees.
  2. Wash and trim Brussels sprouts. Cut in half and place in a large sealable bag with extra virgin olive oil. Shake until evenly coated.
  3. Cut grapes in half and place in small sealable bag with balsamic vinegar and shake until evenly coated.
  4. Place Brussels sprouts on baking sheet.
  5. Place grapes on top of Brussels sprouts (don't worry if some of them are on the tray).
  6. Sprinkle with salt and cook for approximately 20 minutes or until Brussels sprouts are tender and lightly browned.
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Start to Finish: Pasta Primavera

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I LOVE pasta and I was not about to give it up when I eliminated wheat from my diet. Instead, I use brown rice pasta for all my pasta dishes. This pasta primavera is one of my favorites and it is super healthy! I used brown rice fettuccine this time but I often use angel hair—both are great.

PataPrimavera_Final

The ingredients are simple. All you’ll need is brown rice pasta (any shape you crave), broccoli, mushrooms, zucchini, yellow squash, garlic, tomato, fresh basil (optional), salt, black pepper and olive oil spray.

PastaPrimavera_PastaDry PastaPrimavera_Tomato

In a large pot, bring water to boil and cook pasta according to package directions. In a large saucepan with steamer basket bring one inch water to boil and add broccoli, mushrooms, zucchini and yellow squash and steam until tender. Set aside.

PastaPrimavera_Pasta PastaPrimavera_Veggies

Coat a large skillet with extra virgin olive oil spray and heat on medium. Add tomatoes and garlic and sauté for 1 minute. Add steamed vegetables, salt and pepper, and cook for an additional minute. Top angel hair with vegetable mixture.

PastaPrimavera_Final2

Super simple! I hope you enjoy and please let me know if you try this recipe.

Pasta Primavera (made with brown rice pasta)
Servings
4
Servings
4
Pasta Primavera (made with brown rice pasta)
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Prepare the pasta according to package directions.
  2. In a large saucepan with steamer basket, bring 1" of water to a boil. Steam the broccoli, mushrooms, zucchini, and yellow squash in the basket for 5 minutes, or until tender. (The time depends on the individual vegetables. The mushrooms will be tender before the squash, for instance.) Transfer to a colander to drain. Set aside.
  3. In a large skillet over medium heat, heat the oil. Cook the tomato and garlic (if desired), stirring frequently, for 1 minute. Add the steamed vegetables, season with salt and pepper to taste and cook for 1 minute. Place the pasta in a serving bowl and top with the vegetable mixture.
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Start to Finish: Chicken and Vegetable Stir Fry

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I find stir-fry to be an easy way to get a load of nutritious vegetables all in one meal. The great thing about making stir-fry at home is that you can make an often unhealthy dish (loaded with oil) a healthy one.

stir fry 1

What you’ll need: Chicken breast, brown rice, olive oil spray, garlic, onion, broccoli, snow peas, baby carrots, bean sprouts, baby spinach, soy sauce, chicken broth and salt.

stir fry 5

Pre-heat your wok on medium heat, coat with olive oil spray, and combine onion, garlic and soy sauce.

Cook 1 minute, then add chicken and chicken broth, and cook for an additional 2-3 minutes. Add carrots, broccoli, snap peas and half of the water and cook for an additional 3-4 minutes.

stir fry 4

Add bean sprouts, spinach and remaining water, and simmer for an additional 3-5 minutes, or until vegetables are tender and chicken is cooked through.

stir fry 3 stir fry 2

Cook rice according to package directions. Serve stir-fry over rice and enjoy!

stir fry 1

Chicken and Vegetable Stir-Fry
Servings
4
Servings
4
Chicken and Vegetable Stir-Fry
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Cook the rice according to package directions.
  2. Meanwhile, in a small bowl, whisk together the broth and soy sauce or tamari. Set aside.
  3. In a large skillet over medium-high heat, heat the oil and swirl the pan to coat. Cook the chicken, stirring, for 3 to 4 minutes, or until it browns and is partially cooked. Add the garlic and ginger and cook, stirring constantly, for 15 seconds. Add the broccoli, peas, and carrots and cook, stirring constantly, for 3 to 4 minutes, or until tender-crisp. Add the spinach, sprouts, scallions, and reserved broth mixture. Cook, stirring constantly, for 3 to 4 minutes, or until the spinach wilts and the chicken is no longer pink and the juices run clear.
  4. Fluff the rice with a fork and divide among 4 plates. Spoon the chicken mixture over the rice and serve.
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Mango and Avocado Salad

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This salad recipe is amazing as a side to a meal or as a satisfying snack. You'll taste a perfect balance between sweet and savory…yum!

Mango and Avocado Salad
Servings
2
Servings
2
Mango and Avocado Salad
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. In a small bowl, whisk together lime juice, balsamic vinegar, olive oil, salt and pepper and set aside for dressing.
  2. In a medium bowl, combine remaining ingredients. Top with dressing, toss lightly and serve.
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Navy Bean and Asparagus Salad

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Delicious, refreshing and filling. What more could you want? I hope you enjoy this Navy Bean and Asparagus Salad as much as I do!

Navy Bean and Asparagus Salad
Servings
2
Servings
2
Navy Bean and Asparagus Salad
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. In a medium saucepan with steamer basket, bring one inch water to a boil. Add asparagus, cover and steam for 3 to 5 minutes or until tender. Do not overcook. Let cool after steaming.
  2. In a medium bowl, combine beans, asparagus tips, tomatoes, scallions and parsley.
  3. In a small bowl, whisk together olive oil, balsamic, Dijon, salt and pepper. Pour over bean mixture and gently toss.
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