Apricot Quinoa Summer Salad

by on Jun.30, 2018, under Entrees, Salads, Side Dish, Type II Friendly, Vegan, Vegetables, Vegetarian, Wheat Belly


1 cup quinoa, uncooked
2 cups water
4-5 (200g) fresh apricots, halved and then quartered
1 cup cucumbers, chopped
1/2 cup zucchini, chopped
1/3 cup fresh parsley
1/2 cup almonds, chopped
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 teaspoon sea salt
juice of 1 orange
1-2 threads of saffron
1 clove garlic, minced


  1. Bring the water to a boil, add quinoa and seasonings. Cook to simmer for 25 minutes or until quinoa is fluffy.
  2. Using the olive oil, orange juice, apple cider vinegar, sea salt, and saffron whisk until mixed for a dressing.
  3. Take quinoa off the heat, set to cool. Once cool, stir in all ingredients including the dressing and adjust seasonings to taste.
  4. Enjoy at room temperature or cold. Garnish with more fresh parsley and chopped almonds.

Nutrition Information

Serves: 6

Per serving:
Calories: 255;
Total Fat: 15g;
Saturated Fat: 2g;
Monounsaturated Fat: 9g;
Cholesterol: 0mg;
Sodium: 380mg;
Total Carbohydrates: 26g;
Dietary Fiber: 4g;
Sugars: 5g;
Protein: 7g

Nutrition Bonus:
Potassium: 229mg;
Vitamin A: 17%;
Vitamin C: 28%;
Calcium: 5%;
Iron: 11%

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Homemade Caesar Salad Dressing

by on May.15, 2017, under Appetizers, Salad Dressing, Salads, Side Dish

Servings: Makes 1-1/3 cups
Total Time: 10 Minutes

2 small garlic cloves, minced
1 teaspoon anchovy paste
2 tablespoons freshly squeezed lemon juice, from one lemon
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 cup mayonnaise, best quality
1/2 cup freshly grated Parmigiano-Reggiano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1-1/2 – 2 heads romaine lettuce washed and torn into bite-sized pieces

In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard, Worcestershire sauce, salt & pepper and mayonnaise.  Whisk until well combined. Taste and adjust to your liking.

Dress the Romaine lettuce.  Sprinkle with Parmigiano-Reggiano & croutons.  Serve.

The dressing will keep well in the fridge for about a week.

Nutrition Information
Per serving (10 servings)
Serving size:About 2 tablespoons
Saturated fat:1g

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5-Star Cole Slaw Dressing Recipe

by on May.07, 2014, under Salad Dressing

5 Star Cole Slaw Dressing

1 tablespoon and 1-1/2 teaspoons white sugar (1 TBS Stevia suffices as replacement)
1 tablespoon cider vinegar
4 oz Homemade Olive Oil Mayonnaise
1/4 teaspoon prepared yellow mustard
1/4 teaspoon celery seed
1/4 teaspoon salt, or to taste

Whisk sugar with cider vinegar in a large bowl until sugar has dissolved. Mix in mayonnaise, yellow mustard, celery seed, and salt until thoroughly combined.

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Grandma Y’s Jello Mold

by on Sep.12, 2011, under General, Salads, Side Dish

Cranberry Sauce, 1 Can
Cherry Jello, 2 Pkgs
Sour Cream, 1 1/2 Cups

Make Jell-O, add the cranberry sauce until melted. Mix together and put in mold. Let set
partially and beat in sour cream. Put back in mold and refrigerate.

Time to prepare:
Nutritional Information / Serving:

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Fresh Corn Salad with Tomatoes

by on Sep.10, 2011, under Salad Dressing, Salads, Vegetarian

Rice, Brown, cooked 2 Cups
Corn Kernels, cooked 1 Cup
Celery, minced 1/3 Cup
Shallot, medium, minced 1 each
Tomato, chopped, peeled 1/2 Cup
Lemon Juice 1 Tbsp.
Balsamic Vinegar 1 Tbsp.
Basil, minced, fresh 1 Tsp.
Thyme, minced, fresh 1 Tsp.
Dijon Style Mustard 1/2 Tsp.
Salt, Sea To Taste
Pepper, fresh ground To Taste
Lettuce, Romaine Garnish for serving – optional

In a medium bowl, combine the rice, corn, celery and shallot. In a blender or food
processor, combine the tomato, lemon juice, vinegar, basil, thyme, mustard, salt and
pepper. Process on high until well combined (about 25 seconds). Pour the dressing

Time to prepare: Quick
Servings: 4
Nutritional Information / Serving: 175 Calories; 1g Fat

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