My Fitness Inspiration
What site or source did you use to learn about what to buy?
whole9life.com! :) I mean not everything on my grocery list was “paleo”, but most of it was.
Quinoa Fruit Salad
Yield: Serves 6-as a side dish
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Quinoa with blueberries, strawberries, mango, and a refreshing honey lime dressing. This easy and healthy Quinoa Fruit Salad goes well with any summer meal.
1 cup quinoa (I used Red Quinoa)
2 cups water
Pinch of salt
For the Honey Lime Dressing:
Juice of 1 large lime
3 tablespoons honey
2 tablespoons finely chopped fresh mint
For the fruit:
1 1/2 cups blueberries
1 1/2 cups sliced strawberries
1 1/2 cups chopped mango
Extra chopped mint, for garnish-optional
1. Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.
2. To make the Honey Lime Dressing: In a medium bowl, whisk the lime juice, honey, and mint together until combined.
3. In a large bowl, combine quinoa, blueberries, strawberries, and mango. Pour honey lime dressing over the fruit salad and mix until well combined. Garnish with additional mint, if desired. Serve at room temperature or chilled.
Note-Use your favorite fruit in this salad. Blackberries, peaches, kiwi, raspberries, pineapple, grapes, etc. are great options!
Grilled Artichoke Pesto Zucchini Bites
- 2 lbs zucchini (about 2-3 large zucchini)
- 9 oz package frozen artichoke hearts, thawed and squeezed of excess water
- zest of 1 lemon
- 1 tbsp lemon juice
- 2 cloves garlic, roughly chopped
- the leaves of half a bunch of parsley (about a cup)
- 1/4 cup walnuts
- pinch of salt and pepper
- 1/4 cup extra virgin olive oil
- 1 oz parmigiano reggiano, grated (about 1/2 cup)
- Cut the stem off the zucchinis, then use a mandolin to slice them into long thin ribbons. They should be about 1/8 inch thick, if they’re too thin they won’t stand up on the own, but if they’re too thick, they won’t be flexible enough to roll. Give each one a little sprinkle on both sides with salt and pepper.
- Heat the grill to high, and do a quick sear of the zucchini. Since they are really thin, they should only be on the grill for about 30-60 seconds, just enough to take the raw edge off and give them some pretty little grill marks. Remove the grilled zucchini ribbons to a plate.
- In a food processor, throw in the artichoke hearts, lemon zest, lemon juice, garlic, parsley, walnuts, and a big pinch of salt and pepper. Let the food processor run for a good 20 seconds, until everything is chopped up, and be sure to stop and scrape down the sides from time to time. With the food processor running, stream in the olive oil. Scrape the pesto out into a bowl, and stir in the grated parmesan. Taste it to check for proper seasoning.
- Place a spoonful of artichoke pesto into each zucchini ribbon, and roll it up into a little roll. The artichoke pesto is sticky so it should stick together well. Serve and enjoy!