This Clean Three Bean Salad with Cilantro Salsa Dressing is the star of the picnic table! Friendly to vegan and gluten free diets and packed full of flavour.
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!
