Okay, so Valentine’s Day is over, and I had a lot of fun featuring some great desserts. Now, it’s back to reality. I have had many requests lately for a wonderful, healthy salad recipe. I love this particular creation of Tabouli and Mixed Greens Salad. Feel free to add cooked or grilled chicken or shrimp to this dish if you wish. I love it “as is” for a hearty lunch salad or dinner salad – perfect served with a comforting soup. It’s so fresh and flavorful, and bulgur is so good for you. Bulgur is high in fiber, low in fat, and rich in B vitamins and iron. It can be boiled or soaked like in my recipe below. This salad is so tasty and pretty, and it will also give you a lot of energy. Just try it and see.
I’m shooting 4 television shows this week for NBC 13 “Daytime Alabama”, and here’s one of the dishes I will be making. For those of you not familiar with quinoa, I hope that I can help out. Quinoa is an amino acid protein rich seed that has a fluffy slightly crunchy texture and a nutty flavor when cooked. You cook it just as you would cook rice although you need to rinse the seeds before cooking them. Most commonly considered a grain, quinoa is actually a relative of leafy green vegetables like spinach and Swiss chard with so many health benefits. Quinoa is a very good source of manganese as well as a good source of fiber, protein, magnesium, iron, copper and phosphorus. It is said to be helpful to those who get migraine headaches and helps reduce diabetes and atherosclerosis. I love this Quinoa Salad with Arugula and Feta as it’s so fresh, healthy and flavorful. Feel free to make it a main dish by adding cooked chicken or shrimp. This is the perfect dish to start the new year on the right (and healthy) foot.
Even though it’s the end of summer, I think it’s the perfect time to make fresh salads filled with your favorite produce. This Vegetable Salad is so colorful and flavorful from fresh roasted beets, corn, potatoes, tomatoes and lettuces topped with goat cheese and pecans. It makes a great main-course vegetarian salad because it is so hearty. This recipe is adapted from a recent recipe in Cooking Light for a Corn and Basil Salad. I added and deleted various ingredients, and this version turned out even better than it looks. My friend, Nancy, served it the other night along with beef tenderloin, and her friends raved about it. You can also add chicken or shrimp if you want to add extra protein. Also, feel free to prepare the beets, potatoes, corn and salad dressing ahead of time so all you have to do is assemble the ingredients.
School is a few weeks underway already in Alabama, and I am amazed at how hard my kids’ homework is. Last week, my two oldest children were up to almost 10 every night doing math problems, reading their quota of 150 minutes a week and so on. My son even had to do a “glog” which is actually the same thing as a “blog”. Pretty cool, huh. After a long day at school (and after-school sports), I love to serve the kids something really healthy, colorful and fresh. This dish was a hit the other night, especially topped with freshly grated Parmesan cheese. It’s great when I can feel good about what they are eating, especially when they are working so hard and need good nutrition.
My kids love pasta salad, and always request it. This week my daughter, Leigh, and I threw this together. It was so delicious, fresh, healthy and gone in about 10 minutes. The photo got rave reviews on twitter and facebook when I posted it. Everyone was begging for the recipe. Here it is just in time for summer. It’s a cool and light idea when it’s so warm outside. Feel free to add cooked or grilled chicken if you like.
For the Sun-Dried tomatoes, I love “California Sun Dry Tomatoes” that come already julienne- cut.
A lot of people have asked me lately, “What is quinoa?”. I answer, “It’s the magical grain.” Quinoa is the amazing gluten-free grain that is high in fiber and a complete protein, meaning it has all nine amino acids. Quinoa also contains high amounts of lysine, manganese, magnesium, iron, copper and phosphorus. It is a great replacement for rice or couscous and works great here in this simple recipe for Southwestern Quinoa Salad. Serve it room temperature or chilled. It’s awesome, and my kids even ate it too! By the way, quinoa can be found at Whole Foods Market or any of your specialty stores.
I made this recipe last year on NBC 13 “Daytime Alabama” for Passover and Easter, and it was a hit. This Stuffed Zucchini recipe was one of my kid’s favorites (believe it or not). This recipe for Stuffed Zucchini only has 150 calories per serving, 2.g grams of fat and only 13 carbs, and the cost per recipe is only $7.03 (for 4 people, very economical for fresh veggies).
My youngest son, Zachary said, “This tastes almost like a vegetable pizza.” I have to admit. He was right. So, if you’re looking for a new healthy side dish for Passover, Easter or for anytime during the year, try these. I bet you will be pleasantly surprised. It’s really easy too. I promise!