Quinoa Basil Salad

This is a recipe that doesn't have exact measurements.  Hopefully you won't hate me.  I just find every time I make it my ratios are a bit different depending on the supplies in my fridge.  Sometimes it doesn't have any brown rice, other times it is heavier on the rice.  Sometimes I don't have any feta, or other times I substitute tomatoes instead of peppers.  FRESH basil is a key ingredient that really adds to the fresh unique flavor.  Using the bottled dressing from Costco makes this recipe very simple, but it you can't find it I've given you a substitute recipe you can make!

Combine all ingredients in large bowl:
Quinoa, cooked (I like to use a combination of red and white quinoa)
Short Grain Brown Rice, cooked
chopped cucumbers
chopped bell red/orange/yellow peppers (or cherry tomatoes)
Shredded carrots
crumbled feta cheese
fresh basil, chopped
toasted pine nuts (optional)

Drizzle with:
**White Balsamic Citrus Basil Dressing (this is also good as a fish or chicken marinade)  Add dressing to taste!

-Garnish with some extra chopped basil and toasted pine nuts
-Serve cold or at room temperature
**If you can't find this dressing, you can make your own using 
3 tbsp extra virgin olive oil

6 tbsp fresh lemon juice 
1 TBS honey, sugar, or agave
1 teaspoon lemon zest 
1/4 cup basil leaves, chopped finely 
Salt and pepper, to taste 

Aromatic Brown Rice Pilaf

This pilaf is a great side dish to fish or chicken. The fresh basil and lemon zest makes it taste so fresh and delicious. You could also turn it into a main dish by adding cooked green beans, carrots, onions, and some chicken!

Cooked brown and/or wild rice (cook in chicken broth for more flavor)
pine nuts or pecans, toasted
dried cherries or craisins
chopped fresh basil (approx. 1-2 TBS per 1 c. of rice)
grated lemon rind to mix in and for garnish (approx 1/2 tsp per 1 c. rice)
salt/pepper to taste
**Also very tasty  mixed in is some White Balsmic Citrus Basil Dressing (found at Costco)

-Combine all ingredients. Adjust flavors to taste (more salt/basil/lemon zest--You can also add a little lemon juice if desired). Serve warm, cold, or at room temperature.

-Costco sells a great brown rice/wild rice combo that I highly recommend!
-This makes a great on the go lunch.

Veggie Black Bean Burger

This is a slightly altered recipe from Everyday Food.  These are DELICIOUS, and my family loved them.  I liked them better than any store bought veggie burger I've had before.  You can determine how thick you want to make the patty AND there patties were great as leftovers too!

One-Pot Curried Cauliflower Rice

This is an adaption from an Everyday food recipe adding some extra vegetables, substituting brown rice and literally just throwing everything into "one-pot!"  Easy and delicious!

In large oven safe pot (pictured Le Creuset) put:
1 large head cauliflower, cored and cut into 1 1/2-inch pieces
3-4 celery stalks, diced
Coarse salt and ground pepper
1 medium yellow onion, diced small
1 1/2 c. brown basmati rice
4 teaspoons curry powder
1 can (15.5 ounces) chickpeas, rinsed and drained
2 14 oz. cans chicken or vegetable broth
1/2 cup heavy cream
-Mix so everything is combined.  Cover and bake at 400 for 1 hour or until all broth is absorbed and rice is tender.

Wheatberry Pilaf

This high fiber and protein pilaf is wonderful!  It does take a bit of time cooking the wheatberries and brown rice, but you can also prepare those in advance so this side dish (or main dish) is faster to whip up!  This is also another great leftover lunch take-a-long.

Cooking Time: 1 hour

1 c. wheatberries

1 c. brown rice

3 tsp olive oil

4 large carrots, diced

3 stalks celery, diced

1 large onion, diced

1 14 oz. can chicken or vegetable broth

1/2 -2 c. green beans, cut into 1 1/2 inch pieces

3/4 tsp salt

1/2 tsp orange peel zest

1/4 tsp ground black pepper

3/4 tsp dried thyme

1/2 dried cranberries

-In large saucepan, heat wheatberries and 4 c. water to boiling over high heat.  Reduce to love, cover, and simmer 50 minutes or until wheatberries are firm to the bite but tender enough to eat.  drain excess water and set aside.

-Meanwhile, in another saucepan prepare brown rice as label directs but DO NOT add butter or salt.

-While wheatberries and rice are cooking, cut up vegetables.  Heat 3 tsp olive oil, carrots, celery, and onion over medium heat and cook 10 minutes until almost tender stirring occasionally.

-Increase heat to high add broth green beans, salt, orange zest, pepper, thyme, and heat to boiling.  Reduce and cook uncovered 5 minutes until green beans are just tender, stirring often.

-Add cranberries, wheatberries, and rice and heat through stirring to mix well.  Season with additional salt/pepper to taste.

Madras Lentils

Quick, Easy, and Delicious! This is a great healthy "from a box" meal. My Costco sells this item in bulk, but I've noticed that many stores carry Tasty Bite meals now. The Madras Lentil one is my favorite. It is mildly spicy.

Serves 4

-Warm Tasty Bite bag in boiling water. Serve over cooked brown or white rice. Garnish with fresh cilantro, or raw/toasted almonds.

Easy Chicken Curry

This is easy and delicious--I promise! You only have to cut the onion :-) since you use peas and preshredded carrots. This is a recipe I like to make when I have friends coming over for dinner...

Serves 6-8

In large skillet saute 5minutes:

1 large yellow onion, diced

2 TBS olive oil

Add and saute 3 more minutes:

1 1/2 cups matchstick carrots (if you're store doesn't carry these, just dice up some carrots)
1-2cups peas

1/2 cup golden raisins

3 cloves garlic, minced

1 TBS curry

1/4 tsp cinnamon

Add and bring to simmer:

1/2-1 c. diced meat from rotisserie chicken

14 oz can coconut milk

1/4 cup soy or regular milk

salt/pepper to taste

-Serve warm over brown rice or couscous

-Garnish with raw almonds and/or diced green onions

KETOGENIC Version:  use cauliflower rice instead of regular rice (I buy the frozen riced cauliflower in the Trader Joes)

Hot Pockets

Using a sandwich maker, cut whole grain tortillas into rectangles (save scraps to make baked chips). Fill with beans, brown rice, and 1 tsp pesto. Spray or drizzle a little Braggs over everything (optional). Serve with guacomole. It usually takes 2-3 sandwich cycles to get them crispy the way I like them!

Feel free to experiment with filling. Instead of pesto you can add hummus or salsa. If you come up with a fun combo let me know!

Whole Grain Cereals

Most of us have had warm oatmeal for breakfast. You can prepare very similar dishes using pretty much any whole grain. Cook grains in water, add a little milk, cinnamon, and fresh/dried fruit and whala! A healthy and filling breakfast. These cereals also make great baby cereals!

Ratio of uncooked grain to water:
Roasted Buckwheat groats 1 to 3
Millet 1 to 3
Brown Rice 1 to 2 1/2
Whoel Wheat or Spelt Berries 1 to 2 1/2
Whole Rolled Oats 1 to 2
Quinoa 1 to 2

Herbed Lentils and Rice

This recipe is SUPER EASY and HEALTHY and DELICIOUS! The only catch is you need to make sure you plan on making it early enough to allow for the longer baking time. For my family we eat this with a green salad and steamed veggies.

3 Cups Chicken or Vegetable Broth (bouillon works fine too)
3/4 cup dried lentils
1/2 cup brown rice, uncooked
3 green onions, chopped
1/2 tsp basil
1/2 tsp oregano
1/4 tsp Garlic and Herb Seasoning (or Garlic powder)
1/8 tsp salt
chopped celery and carrots (optional)
1/2 cup grated Swiss Cheese (optional)

Preheat oven to 350. In a 9x 13 casserole pan, combine all ingredients (except the swiss cheese). Cover with foil and Bake covered for 1 1/2 to 2 hours, stirring once. Remove from oven, top with swiss cheese (if you want) and serve.