Quinoa with Zucchini and Asparagus

Prep time:  5 mins Cook time:  30 mins Total time:  35 mins Serves: 4

Ingredients:

1. 1 cup quinoa

2. 1¼ cup vegetable broth

3. 1 tablespoon minced garlic

4. 1 teaspoon whole grain mustard

5. 1.5 tablespoon vegetable oil

6. 1 tablespoon balsamic vinegar

7. 1 lemon, juiced, divided

8. 2 zucchini, peeled, halved and thinly sliced

9. 1 pound asparagus, woody ends discarded, remainder cut in half

10. ¼ cup walnuts, chopped

11. 1 scallion, chopped

Instructions:

1. Heat ½ tablespoon vegetable oil in a pot. Add quinoa and toast over medium heat 3-5 minutes, stirring occasionally. Add salt to taste. Add vegetable broth, bring to a boil, reduce heat and simmer covered 15-20 minutes or until cook through.

2. In a pan heat remaining vegetable oil and add zucchini. Cook 3-5 minutes tossing occasionally and add asparagus. Cook 3-4 minutes or until slightly soft but still crisp.Add garlic and cook 1 minute.

3. In a separate bowl combine mustard, balsamic vinegar, and lemon juice. Mix until smooth.

4. Add quinoa to pan with veggies along with dressing and walnuts. Mix until smooth.

5. Serve warm.

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Red Curry Salmon with Coconut Brown Rice

Ingredients:

For the Rice:

1. 1 cup brown rice

2. 1 cup light coconut milk

3. 1.5 cups water

4. 4 scallions (green onions), green parts only, thinly sliced

For the salmon:

1. 4 5-ounce salmon filets

2. 1 Tbsp. Thai red curry paste (see note)

3. 2 tsp. light brown sugar

4. 1 tsp. soy sauce

5. 1 tsp. olive oil

6. 1 lime, cut into quarters

Instructions: 

1. Combine the brown rice, coconut milk, and water in a large, heavy-bottomed pot. Over high heat, bring the mixture to a boil. As soon as it begins to boil, reduce the heat to a very low simmer. Put the lid on the pot and allow to simmer for 40-45 minutes, or until all of the liquid is absorbed. Remove the pot from the heat and allow to rest, covered, for at least 5 minutes, or until you are ready to serve. Just before serving, stir in the sliced scallions.

2. Turn on the oven’s broiler. Place a wire rack on top of a foil-lined baking sheet. Brush the wire rack with olive oil to prevent the salmon from sticking. Place the salmon filets about 3 inches apart on the wire rack. Sprinkle the salmon with salt and pepper. Put the salmon filets under the broiler for 4 minutes. Meanwhile, whisk together the red curry paste, light brown sugar, soy sauce, and olive oil. Remove the partially-cooked salmon filets from the oven and brush the red curry mixture evenly over the top of each. Return the filets to the broiler and continue broiling until the tops turn brown and the salmon is cooked through, 2-4 minutes more.

3. Serve each salmon filet over about ¾ cup brown rice. Serve each with a quarter of lime for squeezing over the top.

Notes: Thai red curry paste usually contains some combination of shallot, lemongrass, chilies, garlic, cilantro, and galangal (a root that tastes different than, but looks similar to ginger). Red curry paste is available in the international section of many grocery stores, although it may be either in the refrigerated section (often near the herbs) or in a shelf-stable variety near the other Asian dried goods.

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Black Bean Chocolate Cake

Who knew… a chocolate cake that’s HEALTHY! This recipe makes 1 cake.

Ingredients:

1. 1 cup cooked black beans (or 1400g/14oz can of black beans, drained)

2. 3 large eggs

3. 1/2 cup sugar

1. 3 heaping tablespoons of cocoa powder

2. 1/2 cup dark chocolate and chocolate liquor(70%)

3. 1 teaspoon instant coffee or 1 espresso shot

4. 1/2 vanilla pod, scraped

5. 1 teaspoon baking soda

6. Juice and zest from 1/2 orange

7. a pinch of salt

Directions:

1. Preheat the oven to 350 degrees, or 275 Celcius

2. in a blender, combine all of the ingredients, except the dark chocolate. Blend until it is smooth and free of any lumps.

3. Pour the batter into a parchment lined laof pan. And yes the batter is very liquid0y. Chop the dark chocolate and spread it across the surface. Some of the chunks should fall into the batter, or else help it with a spoon, in order to get the chocolate inside the cake as well.

4. Bake the cake for approximately 35 minutes, and set a side to cool completely before removing it from the pan.

Fun Fact: if you cut the loaf into 13 pieces, every piece is only 100 kcal!  Or, you can simply add some berries of your choice to the top… yumm!

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