Quinoa Greek style
- cook quinoa as you would rice in boiling water, covered for 25 minutes
- chop tomatoes
- mince 1/2 cup fresh basil
- mince 1/4 cup fresh oregano
- juice of 1 large lemon
- toss quinoa with herbs, lemon juice, tomatoes and 1 1/2 cup feta cheese
- salt and pepper to taste
- serve with baked sweet potatoes and sauteed kale for full flavor healthy meal
Sauteed Kale
- heat large skillet with olive/coconut oil
- heat garlic until fragrant on medium
- reduce about a half a cup white wine or salsa depending on how you will serve the kale, on its own or in another dish
- add chopped kale
- season with Spike
- cover and simmer med low for 25 mins
- serve on its own as a side, add in burritos, eggs and rice, toss with pasta, serve with creamy risotto and many other ways
Baked sweet potatoes
- bake sweet potatoes or yams as regular white potatoes at 350 for 40 minutes
- rotate potato at half way point
- add butter or eat as is
- great side with kale and Quinoa or spaghetti and broccoli
Black eye pea salad
- mix following ingredients in large bowl - chill before serving. Serve on top of fresh green salad with baby spinach
- 15 oz. black eye peas
- 10oz corn
- 1 red bell pepper chopped into pieces about the size of the corn
- 2 green onions chopped same size as corn
- salt and pepper to taste
Black eye pea salad dressing
- whisk the following ingredients in small bowl and toss the beans and veggies with this dressing
- 1 teaspoon Dijon mustard
- 1 1/2 tablespoon apple cider vinegar
- 1 1/2 tablespoon olive oil
