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!
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.
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.
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.
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.
Super simple! I hope you enjoy and please let me know if you try this recipe.
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.
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.
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.
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.
Cook rice according to package directions. Serve stir-fry over rice and enjoy!
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!
Delicious, refreshing and filling. What more could you want? I hope you enjoy this Navy Bean and Asparagus Salad as much as I do!