Because another loaf of banana bread seemed excessive, this week I made healthy banana oatmeal cookies with my leftover ripe bananas. I hadn’t made them in over a year and forgot what a great treat these are! These cookies are packed with nutritious ingredients, taste good, and make the house smell great while they’re baking. I first found them on Lori Bregman’s blog, and I’ve since seen similar versions with added ingredients like dates and walnuts. I stuck to the original this time – with a little extra vanilla.
This colorful Layered Fiesta Quinoa Salad is so perfect for a summer lunch or dinner. It is light, fresh, and filling! I usually follow recipes exactly the first time I make them and then adjust to my taste. However, with this I did change a few things: I substituted scallions for the sweet onions, added jicama to keep the crunch that the sweet onions would have provided, and left out the cheese.
Last night I made a yummy roasted asparagus farrotto. I love the chewy texture and nutty flavor of farro and I love risotto, so the recipe caught my eye immediately. The ingredients are packed with nutrients, so I didn’t feel guilty eating it even though it tasted so good! I served the farrotto with grilled salmon (simply seasoned with freshly squeezed lemon juice, s&p) and roasted beets for a delicious and healthy dinner! Enjoy!
I love making really good food filled with fresh and nutritious ingredients. In other words, healthy cooking (and eating) doesn’t have to be boring. This quinoa bowl is nothing fancy, but it makes a great lunch or dinner and is filled with simple, beautiful ingredients.
Here’s what to do:
Preheat oven to 425° F
1. Roast Vegetables – I use beets, cauliflower and asparagus. You can use any of your favorites, but it’s good to have a variety of colors.
– Scrub beets, drizzle with grape seed oil, and season with salt and pepper. Wrap in aluminum foil. Roast until cooked through (approx. 45 minutes).
– Clean and trim asparagus and cauliflower and cut into bite sized pieces. Place on a sheet pan and toss with grape seed oil, salt, and pepper. Roast until cooked through (approx. 20 minutes).
2. Let the cooked beets cool, then cut off the tops and bottoms, peeling away the outside layer (this should come off easily). Cut the remaining beets into bite sized cubes.
3. Prepare quinoa according to package instructions.
4. Divide quinoa into bowls and season with fresh lemon juice, salt, pepper. Top with the beets, asparagus, and cauliflower. Sprinkle with shredded parmesan cheese. Add more lemon juice, salt, and pepper to taste.
Voila! A healthy and satisfying meal.