Cumin Lime Black Bean Quinoa Salad

On another healthy kick, I actually made something that we liked. It tasted so fresh and good and a great snack alternative for the week. Combining with hummus with it is good too.

For the salad:

• 1 cup uncooked quinoa (or 3 cups cooked)
• 1 (15-ounce) can black beans (or 1.5 cups cooked), drained and rinsed
• 1.5 cups cilantro, finely chopped
• 3 small/medium carrots, julienned (about 1.5 cups) OR 1 large chopped and roasted sweet potato
• 4 green onions, chopped
• fine grain sea salt & black pepper, to taste

For the dressing:

• 3 tablespoons fresh lime juice (about 1 lime)
• 2 tablespoons extra virgin olive oil
• 1 large clove garlic, minced (or 1/2 tsp garlic powder)
• 1 teaspoon ground cumin
• 1 teaspoon pure maple syrup (or other liquid sweetener)
• 1/2 teaspoon fine grain sea salt

1. To prepare the quinoa: Rinse quinoa in a fine mesh sieve. Add into pot along with 1.5 cups water or veggie broth. Bring to a boil, reduce heat to low-medium, and then cover with a tight-fitting lid. Simmer for 15-17 minutes until the water is absorbed and the quinoa is fluffy. Remove from heat and steam with the lid on for 5 additional minutes. Fluff with fork and chill in the fridge for at least 15 minutes.
2. In a large bowl, toss the quinoa, drained and rinsed black beans, cilantro, carrots (or roasted sweet potato), and green onions.
3. Whisk together the dressing in a small bowl or jar. Pour onto salad and toss to combine. Season with salt and pepper to taste. I prefer to enjoy this salad chilled, so I usually throw it into the fridge for at least an hour. This is a great make-ahead salad too – prep it the night before and let it sit in the fridge for up to 24 hours.

from: www.ohsheglows.com

Shredded Kale Salad

For me, this was a solid vegan kale salad recipe. It may have been a bit tart for Jared, but he ate all of it plus a serving. I'll make it again.

Ingredients:
FOR THE SALAD & DRESSING:

• 2 medium bunches destemmed Lacinato/dinosaur kale, finely chopped (8 cups chopped)

• 2 large garlic cloves

• 1/4 cup fresh lemon juice (from 1 lemon)

• 3-4 tablespoons extra virgin olive oil, to taste

• 1/4 teaspoon fine grain sea salt

• 1/4 teaspoon freshly ground black pepper (just eyeball it)

• 1-2 handfuls dried sweetened cranberries, for garnish

FOR THE PECAN PARMESAN:

• 1 cup pecan halves, toasted

• 1.5 tablespoons nutritional yeast

• 1 tablespoon extra virgin olive oil

• 2 pinches fine grain sea salt

Directions:

1. Preheat the oven to 300F. Spread the pecans onto a baking sheet and toast in the oven for 8-10 minutes until fragrant and lightly golden.

1. Remove the stems from the kale and discard (you can save for smoothies if you are hard core!). Finely chop the kale leaves (the smaller, the better!).

1. Wash the kale and spin dry. Place dried kale into a large bowl.

1. For the dressing: In a mini food processor, process the garlic until minced. Now add the lemon, oil, salt, and pepper and process until combined. Adjust to taste, if desired. Pour the dressing onto the kale and mix it into the kale with your hands or toss with spoons. Keep mixing for about 1 minute to ensure everything is coated perfectly.

1. For the pecan parm: Rinse out the mini processor and pat dry. Add the pecans into the processor and process until the pecans are the size of peas or a bit larger. Now add in the nutritional yeast, oil, and salt and process again until it's a coarse crumb. Be sure not to over-process - we still want a nice crunchy texture here, not powder.

1. Sprinkle the pecan Parmesan all over the salad. Toss on a handful or two of dried cranberries. Wrap and place in the fridge for 30-60 minutes to soften. I tried letting this salad sit overnight in the fridge and I greatly preferred the flavour of the salad served the day of, so I don't recommend making this salad the day before and letting it sit in the fridge overnight.

Read more: http://ohsheglows.com/

Roasted Fingerling Potatoes and Brussels Sprouts with Rosemary and Garlic

These were amazing and may have replaced my favorite potatoes recipe (yes they did). So when I have lots of garlic and fresh rosemary around, these are the potatoes of choice. Plus, I love brussels sprouts.

• 1.75 lb fingerling potatoes
• .75 lb brussels sprouts
• 3 garlic cloves, minced
• 2 T fresh minced rosemary
• 1T + 1t EVOO
• 1/2 T Sucanat (optional - I don't use)
• 3/4 t fine grain sea salt
• Fresh ground black pepper
• 1/4 t red pepper flakes (or less, optional)

1. Preheat oven to 400F 
2. Rinse and scrub potatoes. Pat dry. Slice in half lengthwise and place into large mixing bowl.
3. Cut off stem of brussels sprouts and remove loose outer leaves. Rinse and pat dry. Place in bowl. 
4. Add minced garlic, minced rosemary, oil, optional Sucanat, salt, pepper, and optional red pepper into bowl with potatoes and sprouts. Toss with your hands to combine and pour onto large baking sheet. 
5. Roast 35-38 minutes at 400F, stirring halfway through baking. Potatoes will be golden, brussels lightly charred when ready. Serve immediately. 

from: www.ohsheglows.com