I got the pleasure of being interviewed for Connecting Point at the lovely Mill 1 at Open Square in Holyoke. Check out the clip below!
I made two recipes for the segment and I want to share them with you my lovely Foodies. I hope you enjoy these healthy and nutritious recipes. My favorite Greek Inspired Quinoa Salad and my Quick Overnight Oats.
Greek Inspired Quinoa Salad
1 cup sprouted quinoa, cooked
1 cup broccoli, roasted and chopped
1/2 cup low- sodium white beans, drained and rinsed
1/2 cup artichoke hearts, drained and rinsed
1/4 cup black olives, sliced
1/4 cup cherry tomatoes, halved
4 oz. baby spinach
1/2 olive oil
2 tbs. lemon juice
1 tbs. apple cider vinegar
3 tsp. dijon mustard
1 tsp. lemon zest
1/2 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. red pepper flakes
1/2 tsp. honey
Salt and pepper to taste
Optional: top with sheep's milk feta or pumpkin seeds
In a large mixing bowl the cooked quinoa, roasted chopped broccoli, white beans, chopped artichoke hearts, sliced black olives and tomatoes. Season with a pinch of salt and pepper. In a mason jar add the olive oil, lemon juice, apple cider vinegar, lemon zest, dried basil, dried oregano, red pepper flakes, honey and dijon mustard. Add a lid to the jar and shake until dressing is emulsified. Drizzle the salad with 1/2 the dressing and gently toss all the ingredients together. Taste for seasoning before serving. (Note: May need salt and pepper or more dressing before serving.) Serve on a bed of baby spinach.
Quick Overnight Oats
1/2 cup gf rolled oats
1/3 cup almond milk
1 to 2 tsp. pure maple syrup or honey
1/4 tsp. ground cinnamon
1 tsp. ground chia seeds
1/4 cup blueberries or other favorite berries
2 tbs. unsweetened coconut flakes
Optional: Drizzle of almond butter
In a mason jar or glass container mix together the gf rolled oats, almond milk, pure maple syrup and cinnamon. Refrigerate overnight or up to 3 days. To serve remove lid and top with chia seeds, blueberries, unsweetened flake coconut and drizzle of almond butter.
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