Category Archives: Recipes

Lemon Quinoa Salad with Asparagus and Tomatoes #Sunday Supper

lemon quinoa salad with tomato and asparagusThis week is all about Spring recipes on the #SundaySupper site, but honestly, I think that thinking is kind of hopeful! We still have snow and have more coming, so “spring” is just not on the horizon yet in these parts of New England. That said, I am sharing a great recipe for a healthy, lemony, quinoa salad that thankfully, you can enjoy whenever you want to – Spring or not!

If you like pasta salads but don’t want to eat all that…well, pasta, then quinoa salad may be your new favorite thing. Quinoa is just plain yummy and a good way to switch up your boring routine salads! This spring-time version has all the best smells too: basil and lemon. Oh my. My kitchen smells amazing from this!

Lemon Quinoa Salad with Asparagus and Tomatoes #Sunday Supper

Lemon Quinoa Salad with Asparagus and Tomatoes #Sunday Supper

Ingredients

  • 1 cup uncooked quinoa
  • 1 lemon, zested and juiced
  • 2 Tbsp. olive oil
  • 1 clove peeled garlic, pressed
  • 10 spears fresh asparagus, cut into 1" pieces
  • 1/2 cup grape tomatoes, halved
  • 4-6 basil leaves, chopped or thinly sliced
  • salt and pepper to season

Instructions

  1. Make the quinoa according to the package directions (simmer until done). Set aside to cool.
  2. In a medium saute pan, add the oil and saute the garlic, taking care not to burn.
  3. Add the asparagus and saute until it turns bright green and then browned a bit.
  4. While this cooks, to a large bowl, add the cooled quinoa. Squeeze the lemon juice over the quinoa with zest and stir to combine. Add the tomatoes and basil. Season with salt and pepper.
  5. Add the asparagus, making sure to scrape the oil and garlic into the bowl. Stir gently to combine it all. Serve at room temperature or chill until ready to serve cooled.
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Thanks to the host this week, Anne from Simple and Savory.

Here’s your inspiration for Spring, no matter what the temperature:

Breakfast

Cakes, Pies, and Sweets

Cookies and Bars

Main Courses

Pastas

Seafood

Veggies and Sides

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
lemon quinoa salad with tomato and asparagus

Sharing Meatless Monday posts with Deborah and Ann Marie. Go check these bloggers out!

Tomato, Lime, & Tortilla Soup #SoupSwappers

Tomato, Lime, & Tortilla Soup

This week, I am joining for the very first time, some other soup-obsessed bloggers to bring you soups inspired by Mexico! Who knew? How many soups can there be? Well, turns out there are quite a few and my addition to the wonderful list, is this Tomato, Lime, Tortilla Soup, that is a vegetarian broth, so my house could enjoy it all this Lenten week!

I was inspired by a recipe in my old “Sundays at Moosewood(affil. link)” cookbook that has great vegetarian dishes represented from all around the world.

Her version of this soup is called “Sopa de Lima” and uses fresh tomatoes and whole chilis and whole cumin seeds. I made mine more weeknight-friendly with a can of San Marzano tomatoes, since it’s winter here in New England, and ground cumin and chili powder. I added some lime zest too, since my limes weren’t giving this the punch it needed. And then, I added white corn, because I like it, and it added a bit more ‘bite’ to the meal.Tomato-Lime-Tortilla-soup

Can I just tell you how good my house smelled while I was making this?! Lime is such a great, fresh scent- love it in this soup as it makes it different from anything I’ve ever had before.

If you are trying to avoid carbs, just leave out the tortilla chips and call it, “Tomato-Lime-Corn Soup.” It is still delicious! Here’s the simple and light recipe:

Tomato, Lime, & Tortilla Soup

Tomato, Lime, & Tortilla Soup

This is a light and easy soup to make during the week that will feed a large crowd or just you and a freezer for leftovers!

Ingredients

  • 1 cup chopped yelllow onions
  • 4 peeled garlic cloves, pressed or minced
  • 3 TBSP. olive oil
  • 2 TBSP chili powder
  • 1 tsp. dried oregano
  • 1 tsp. ground cumin
  • 1, 28oz.can of san marzano tomatoes, liquid reserved for another use.
  • 1, 32oz. carton vegetable broth (about 4 cups)
  • 1, 15oz. can white corn
  • 1/3 cup fresh lime juice and zest of one lime
  • tortilla chip crumbles
  • chopped cilantro (optional)
  • salt to taste

Instructions

  1. In a large pot, heat the oil to medium heat.
  2. Add the chopped onions and garlic and saute until onions are soft.
  3. Add the chili powder, oregano, and cumin. Heat one minute.
  4. Add the tomatoes, breaking them up with your fingers as you add them in, corn, and vegetable broth. Sprinkle salt over the top. Stir and simmer, covered for 15 minutes.
  5. Add the lime juice and zest. Stir and remove from heat.
  6. Serve with crushed tortilla chips added on top (and cilantro if you like it).

Notes

*If you don't love tortilla chips, don't add them- you may have to add a bit more salt, as the chips add a bit of salt at the end of cooking.

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I hope you all check out these great recipes and feel free to add a recipe of your own if you have one! Thanks to Karen at Karen’t Kitchen Stories blog for hosting!


Soup Saturday Swappers is a group of friends who get together on the third Saturday of each month to share their favorite soup and stew recipes based on a theme chosen by one of the members. Next month’s theme is Root Vegetables! To join Soup Saturday Swappers you can send an email to wendyklik1517@gmail.com. Visit our Pinterest board to find more great soup and stew recipes.

tomato-lime-tortilla-soup

Sharing Meatless Monday posts with Deborah and Ann Marie. Go check these bloggers out!


*Please note that affiliate links are included in this post to make it easier for you to find what is being referenced.  A small commission is made should you purchase product using these links however, as always, any and all opinions are genuinely my own*

2-in1 Recipe: Clean Eating Muffins or Pancakes

clean-eating-muffins-or-pancakesI have bombarded Pinterest, and all of my cookbooks to scrape together some meals and lunches that I haven’t made yet- I hate when it seems like I am making the same 5 meals over and over again, but that is exactly what I do! Especially when it comes to eating clean and healthy foods, I just hit a wall of boredom. I love to bake muffins and cookies for the kids, and I can’t eat that if I am eating “clean” so I stop making them entirely. Well, I found a great recipe to satisfy my need for a muffin without derailing my healthy eating efforts.

Not only does this recipe make muffins, it makes pancakes, so you get 2 clean-recipes for the price of 1- which is free. So, “you’re welcome,” I guess! I have to be honest. These taste like clean-eating muffins…but their muffins. And I appreciate the fact that I am eating them at all and still staying on a clean-eating plan. So, enjoy if you too need some variation in your diet and have a cup of tea and a muffin…or pancake!

Your 2-for-1 recipe:

2-in-1 Recipe:Clean Eating Muffins or Pancakes

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 20 minutes

Yield: 6 muffins, or 6 pancakes

Serving Size: 1

50 calories each.

2-in-1 Recipe:Clean Eating Muffins or Pancakes

For a great, clean eating snack that is Advocare 24-Day Challenge approved!

Ingredients

  • 1/2 cup dry oats
  • 3/4 cup egg whites
  • 1 teaspoon olive oil
  • 1 teaspoon cinnamon
  • 1 teaspoon cocoa powder
  • 1 packet Stevia

Instructions

    For Muffins
  1. Preheat oven to 350*. Spray your muffin tin.
  2. In a bowl, mix the oats, cinnamon, cocoa and stevia.
  3. In a separate small bowl, whisk your egg whites and oil until frothy.
  4. Add to the dry ingredients until combined.
  5. Pour into 6 muffin cups or 12 mini-muffin cups.
  6. Bake for 12-14 minutes for 6, and 7-10 for mini.
  7. For Pancakes
  8. Heat a non-stick skillet to medium.Spray or add a bit of oil.
  9. Add all ingredients to a blender.Blend until combined.
  10. Pour into 6 pancakes, flipping when brown on one side.
  11. *Serve with your favorite fruit or syrup.

Notes

I analyzed the calories from www.caloriecount.com. *For the pancakes, adding fruit or syrup increases your calorie count by what you use.

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clean-eating-muffins-or-pancakes