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Living In Abundance

Whole Food = Fast Food

Quinoa and Black Beans

12/16/2014

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Ingredients

  • 1 tablespoon olive oil

  • 1 medium sweet or yellow onion, diced

  • 2 cloves garlic, minced

  • 3/4 cup quinoa (uncooked), rinsed (red or white will work)

  • 1 (15 ounce) can black beans, drained and rinsed

  • 1 teaspoon chili powder

  • 1 teaspoon cumin

  • 1/4 teaspoon crushed red pepper flakes (more or less to taste)

  • 1/2 teaspoon black pepper

  • Kosher or sea salt to taste

  • 1 (4.5 ounce) can diced green chilis

  • 1 (10 ounce) can diced tomatoes

  • 1/2 cup freshly chopped cilantro

  • 1 3/4 cup vegetable broth, low sodium


Directions

In a large skillet add olive oil, turn to medium-low heat and saute diced onions until tender, about 4 minutes, add garlic and saute one additional minute. Add the remaining ingredients in the order listed above. Cover, bring to a boil, reduce heat to a low boil and cook 15-20 minutes or until liquid is absorbed. Remove from heat and allow to sit 5 minutes covered before serving. Fluff quinoa with a large spoon and serve.




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Creamy Avocado Ranch Dressing

12/16/2014

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INGREDIENTS
  • 1 Hass avocado, ripe, pitted, flesh scooped from skin

  • ½ teaspoon hot pepper sauce, such as Tabasco

  • 1 tablespoon lime juice, from 1 lime

  • ½ cup buttermilk

  • ¼ cup mayonnaise

  • 1 tablespoon minced red onion

  • 1 tablespoon minced fresh cilantro leaves

  • 1 medium clove garlic, minced

  • ½ teaspoon sugar

  • ¾ teaspoon table salt

  • ¼ teaspoon ground black pepper

INSTRUCTIONS
  • In food processor, puree avocado, hot sauce, and lime juice until avocado is broken down, about 30 seconds. Add remaining ingredients and process until dressing is completely smooth. (Can be refrigerated up to 1 week.)


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Pineapple, Grapefruit and Cucumber Salad

12/15/2014

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Picture

INGREDIENTS
  • 3 tablespoons sugar

  • ¼ teaspoon grated lime zest plus 3 tablespoons juice (2 limes)

  • ¼ teaspoon ground cardamom

  • Pinch salt

  • 1 cucumber, peeled, halved lengthwise, seeded, and cut into 1/4-inch dice (1 1/2 cups)

  • 1 grapefruit

  • 1 pineapple, peeled, cored, and cut into 1/2-inch dice (4 cups)


INSTRUCTIONS
  • 1. Bring sugar, lime zest and juice, cardamom, and salt to simmer in small saucepan over medium heat, stirring constantly, until sugar is dissolved, 1 to 2 minutes. Remove pan from heat, stir in cucumber, and let syrup cool for 20 minutes.

  • 2. Meanwhile, cut away peel and pith from grapefruit. Slice into 1/2-inch-thick rounds, then cut rounds into 1/2-inch pieces. Place grapefruit and pineapple in large bowl.

  • 3. When syrup is cool, pour over grapefruit and pineapple and toss to combine. Refrigerate for 15 minutes before serving.


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Chocolate Crinkle Cookies

12/15/2014

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Picture


INGREDIENTS
  • 1 cup (5 ounces) all-purpose flour

  • ½ cup (1 1/2 ounces) unsweetened cocoa powder

  • 1 teaspoon baking powder

  • ¼ teaspoon baking soda

  • ½ teaspoon salt

  • 1 ½ cups packed (10 1/2 ounces) brown sugar

  • 3 large eggs

  • 4 teaspoons instant espresso powder (optional)

  • 1 teaspoon vanilla extract

  • 4 ounces unsweetened chocolate, chopped

  • 4 tablespoons unsalted butter

  • ½ cup (3 1/2 ounces) granulated sugar

  • ½ cup (2 ounces) confectioners' sugar


INSTRUCTIONS
  • 1. Adjust oven rack to middle position and heat oven to 325 degrees. Line 2 baking sheets with parchment paper. Whisk flour, cocoa, baking powder, baking soda, and salt together in medium size bowl.

  • 2. Whisk brown sugar; eggs; espresso powder, if using; and vanilla together in large bowl. Combine chocolate and butter in bowl over a pot of boiling water (double boiler) and stir until melted.

  • 3. Whisk chocolate mixture into egg mixture until combined. Fold in flour mixture until no dry streaks remain. Let dough sit at room temperature for 10 minutes.

  • 4. Place granulated sugar and confectioners’ sugar in separate shallow dishes. Working with 2 tablespoons dough (or use #30 scoop) at a time, roll into balls. Drop dough balls directly into granulated sugar and roll to coat. Transfer dough balls to confectioners’ sugar and roll to coat evenly. Evenly space dough balls on prepared sheets, 11 per sheet.

  • 5. Bake cookies, 1 sheet at a time, until puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 12 minutes, rotating sheet halfway through baking. Let cool completely on sheet before serving.


1 Comment

    Jen Roszelle

    I love to prepare healthy food for my family and friends.  The kitchen has been "home" to me since I was 12 years old and over the years I've had a LOT of time to practice and perfect my cooking skills.

    My Nutrition Advisor
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