Summer Style Cous Cous

Last week I was looking for something light for dinner.  It was hot outside, I wasn't that hungry, and I really didn't feel like cooking at all.  After scoping out the kitchen, I decided to make something that could be eaten warm or cold and would only involve the stove top for a short period of time.  I made this cous cous dish as a main course, but it would be perfect as a side dish as well.  I added salmon for protein, but it could also be made with chicken, tuna, or no meat at all.

Summer Style Cous Cous

Ingredients:

1 box of plain cous cous

1 ripe mango

1 avocado

1 bunch of cilantro, chopped

1/2 cup red onion, diced

1/2 lime, juiced

1 splash of orange juice

2 cans boneless, skinless salmon, drained (you could sub tuna, chicken, or shrimp too)

2 T pine nuts

salt, pepper to taste

Directions:

Cook cous cous according to package directions (it should take about 10 minutes).  Fluff cous cous with a fork and add mango, avocado, onion, cilantro, lime juice, orange juice, salt and pepper.  Fold in salmon and top with extra cilantro and pine nuts.  Serve warm or chill in the fridge for 1 hour.  This is so easy and so good!!!  

A "Taste" of Summer

Since we have had a "taste" of summer temperatures the last few days, I have been looking for some lighter options for dinner.  The heat really zaps my appetite, so I don't want to eat anything heavy, and I definitely don't want to use the oven!  The other week I talked about how I love quinoa because it is so versatile.  This recipe is perfect for those warm summer nights...be sure to make enough so that you have leftovers for lunch the next day!

Summer Quinoa Salad

Ingredients:

1 cup quinoa, rinsed

1-1 1/2 T balsamic vinegar

2 T olive oil

1 15 oz can chick peas, drained and rinsed

1/4 cup chopped mint

1/2 cup steamed carrots, chopped

1/2 cup cherry tomatoes, halved

1/2 cup steamed peas

1/4 cup toasted pine nuts

1 T lemon juice

2 cans albacore tuna, drained

2 T feta cheese

pepper, oregano, red pepper flakes, to taste

Directions:

Boil 1 1/4 cup water and add quinoa.  Turn heat to low and simmer for 12 minutes, covered.  Meanwhile, steam vegetables, and chop needed ingredients.   When quinoa is finished cooking, add chick peas, tomatoes, carrots, peas, pine nuts, tuna, lemon juice, feta, and mint.  Season with pepper, oregano, and red pepper flakes if desired.  Stir to combine and refrigerate for 1 hour.  

Is Spring Finally Here?!

Now that it is finally getting warmer (yay!), I start to really crave fruit.  I came up with this recipe years back when we were going to a pool party.  I wanted to serve fresh fruit with a fruit dip, but the dip that is sold in the stores is not exactly healthy.  This dip can be used on fresh fruit, animal crackers, on top of oatmeal, or simply eaten alone.  Your kids will like it too!

Summer Fruit Dip

Ingredients:

1 container of Farmer's Cheese (this is dry curd cottage cheese) if you can't find it, use part skim ricotta

3 heaping tb of plain Greek yogurt 

4 tb crushed pineapple

1 tb orange juice

1/4 cup vanilla almond milk

1/2 cup frozen blueberries (or any berry of your choice)

1 tsp cinnamon

1 tsp vanilla extract 

1 tsp ground ginger

Directions:

Mix everything together in a food processor, or use a hand blender.  Serve with fruit, cookies, top your oatmeal...get creative!  Store in the refrigerator and serve cold.