Quinoa tabbouleh 

Ingredients;
1/2 cup quinoa (cook according to directions on the box)
2 tomatoes diced
1/2 bunch fresh cilantro, and curly parsley chopped
1 Tbsp lemon juice
1/2 tsp himalayan pink salt
1/2 tsp black pepper
1 Tbsp olive oil
1 Tbsp mrs. dash seasonings

Preparation:

1.  In a large bowl, add the chopped tomatoes, and cilantro, and parsley.
2.  Add the cooked quinoa
3.  Add the spices, lemon juice and olive oil.
4.  Mix it up together, refrigerate until ready to serve.

 

My mini assistant decided to help me out and learn how to make this and my other meals.   She was eager to learn, and help out!

 

She did such a great job in chopping tomatoes, that I told her she’s an expert already!
Mind you it was suppose to be couscous, but we didn’t have it, instead we had quinoa and we improvised.    It’s pretty good!

Broccoli Slaw Curried Spicy Eggs

  
 Ingredients: 

  • 2 Tbsp olive oil 
  • 1 onion diced
  • 1 bell peppers diced 
  • 1/2 tsp garlic ginger paste 
  • 1/2 tsp pink or sea salt 
  • 1/2 tsp red chili powder 
  • 1/2 tsp turmeric 
  • 1/2 bunch cilantro chopped 
  • 1/2 pkg broccoli slaw 
  • 4-6 eggs 


Preparation: 

  1. In a large pan add oil and onions, bell peppers  on medium high heat. 
  2. Add turmeric, garlic ginger paste, salt, red chili powder, and form it into a paste with the onions, bell peppers and oil for a few minutes. 
  3. Add broccoli slaw and stir in mixture making sure all th spices in mixed in 
  4. Add eggs and stir often so eggs become mushy and scrambled type like 
  5. Add cilantro and keep cooking and stirring til eggs are mushed in. 
  6. Serve with bagel or toast or eat on its own. 

This is very good.  

Fruit Platter

   
This beautiful display of fruits takes less than 30 minutes to prepare:  

  • green grapes 
  • Purple/red grapes 
  • Bananas sliced in half 
  • Navel oranges cut into quarters 
  • Berries such as strawberries, blueberries, blackberries, cherries, raspberries
  • Sliced apples
  • Sliced plums
  • Sliced apricots
  • Sliced peaches 
  • Pineapple, kiwi, pomegranate and dates (not pictured) 
  • You can also add melon to this as it’s refreshing.   
  • No spices needed just eat on its own. 

 

Meatballs & Veggies Pasta

  
Ingredients:

1 pkg beef meatballs already cooked as per package, set aside

1 can crushed tomatoes 

2 tbsp olive oil 

Seasonings and spices according to your own taste

2 onions diced 

1-2 bell peppers diced each color

1/2 bunch in a bag of baby carrots sliced in half 

1 pkg veggie pasta- rainbow color already cooked, drained.

 
Preparation:

  1. In a large pan, add oil, onions, bell peppers and carrots. Stir for awhile on medium heat until they’re soft and lightly brown. 
  2. Add the cooked meatballs and give it a good stir. 
  3. Add can of crushed tomatoes with 1/2 to 1 cup of water. 

  
4.  Stir in sauce for 5-10 minutes

5.  Add pasta in and stir again. Add spices and seasonings to your taste. 

 

6.  Serve.  Sprinkle some feta cheese on top.  Enjoy!    
 



Black Beans Kale Salad

kalebeanssalad

So, I went to Starbucks the other week and bought myself this salad there.  It had some kale, cilantro, carrots, black beans, brown rice, corn, sweet peas, and feta cheese. I thought to myself.  Wow, this is some salad.  It actually tastes really good.  Now; the ingredients do not look too hard that I can’t make myself and always up for the experimentation to trying it out and seeing how it goes.

So, the above is my version of the kale black beans salad, and it turned out really well.   My family thought it was interesting and never thought about adding rice to it.   I told them, look guys, we can’t eat biryani (indian rice dish) for the next week or so, so I improvised and threw it into a salad.

It tastes different right?  good right?   yeah, but still a biryani salad, like my daughter said, “We had Britnaney!” cuz she couldn’t pronounce “Biryani.” properly.  I don’t think many can pronounce it properly.  I’m sure more are reading it as “Ber-yani.” or “Birrrr-yani.”  and as my daughter says, “Brit-ney!” and only some of us get the joke behind that.

So here is the version; with the easy step by step instructions on how to make this from home.    Please like, leave a comment or two, and share this with others!      Subscribe to my blog.      Share your blog in the comments below!      Have an awesome week!

Ingredients:

1/2 bunch of kale, stems removed and leaves cut into thin strips, washed and dried set aside
1 bell pepper each color; green, yellow, orange, and red, diced
handful of carrots, shredded
1/2 cup corn, steamed and set aside
1 can of black beans, drained
1-2 servings of basmati rice already cooked, brown or white or leftover biryani rice
1 tomato diced
2-3 avocadoes, diced
1/2 bunch of cilantro, washed, chopped
1/4 cup of shredded cheese of mozarella
sea salt and black pepper to taste
4 Tbsp olive oil
2 Tbsp balsamic vinegar
1 cucumber diced

optional: cooked chicken shredded (I added tandoori chicken, just about 2 Tbsp of it).

Preparation:

1.  In a large salad bowl, add the rice at the bottom
2.  Add the black beans on top
3.  Add the corn, avocado, and tomatoes.
4.  Add the bell peppers, cucumbers, and carrots
5.  Add the kale.
6.  Drizzle the olive oil, balsamic vinegar, and seasonings such as the salt and black pepper.
7.  Give it a good mix with a spoon and fork, or use your hands.
8.  Add cilantro, and mix it all in.  Add cheese and mix again.
9.  Taste, and add more seasonings if you need to.  But refrigerate until ready to serve.