June 2012

Quinoa Salad (Tabouleh)

June 27, 2012

When one of my best friends said “tell me what to do with quinoa”, this is first recipe I thought of. Here’s a chilled, refreshing quinoa salad called tabouleh. It’s a dish I make frequently in summer to serve with chicken or fish, and to eat on it’s own as a lunch or snack. If you’ve only heard of quinoa (keen-wah) but never cooked with it, you’ve got to add this powerhouse to your pantry. It’s been grown for thousands of years at high elevation [...]

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Turkey Tortilla Wrap with Avocado Cream

June 22, 2012

A nice change from sandwiches, wraps are easy to make. Fill with thinly sliced turkey and tomatoes, dark leafy greens and an avocado cream made with yogurt for a healthy lunch. Easily transportable, wraps work great for summer outings at the beach, park, stadium or road trip. Add watermelon wedges, fresh cherries or strawberries for a sweet and refreshing accompaniament.

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Yogurt Parfaits with Berries, Granola and Cocoa Nibs

June 14, 2012

For a healthy breakfast that tastes more like dessert, layer Greek yogurt with fresh berries and granola to create colorful parfaits. For added crunch and a surprising hint of healthy dark chocolate, sprinkle in roasted cocoa nibs.  The taste is terrific.

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Stuffed Portobello Mushrooms With Roast Tomatoes and Goat Cheese

June 5, 2012

Mushrooms. I’m crazy about their rich, meaty taste. When I learned about the fifth taste called umami, I began to understand my love of mushrooms. A term borrowed from the Japanese language, umami conveys a pleasant, delicious, savory taste. Here, I’ve stuffed jumbo Portobello mushrooms with oven roasted tomatoes and goat cheese for a fantastic savory appetizer or meatless main dish.

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