Avocado Pico de Gallo is the perfect addition to your Mexican meal! It adds chunks of creamy avocado to fresh pico de gallo for a great topping to tacos or a delicious sidekick to chips.
This dish is great because we all know how quinoa is such a fantastic protein, magnesium and calcium source but not only that, it is also a wheat-free alternative!! If Incas used to have it in their diets why shouldn't we?
250 g quinoa (organic) 2 large beetroots (organic) 5 sticks celery (organic) 4 medium carrots (organic) 2 medium red onions (organic) 2 sprigs thyme 2 tbsp olive oil 1/2 swede (organic) 1/2 cauliflower (organic) 1/2 butternut squash (organic) salt pepper cayenne pepper (optional) parsley (for garnishing)
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1. Wash thoroughly the quinoa by first rinsing it a few times in water in a pot and then place it in a sieve and run cold tap water over it for one minute. 2. Place the quinoa in a pot and cover with ...
This loaded baked potato bowl has all the flavor, all the comfort, but a LOT less carbs!
What is different? We are substituting out the potatoes for a vegetable that is far lower on the glycemic index. One that has riboflavin, loads of dietary fiber, calcium and only 2 net carbs per cup! Can you guess what we are going to use?
Make an amazing breakfast dish with your leftover corned beef. I won a blue ribbon with this homemade corned beef hash recipe. Great on St. Patrick's Day or any day!
