3 Bean Quinoa Taco Salad

My friends, this is honestly so dang delicious. I feel like it's my own homemade little Chipotle bowl, but healthier....and cheaper. And you don't have to go be tempted by getting a bag of chips and the upcharge for guac. So, I call that a win-win!

3 Bean Quinoa Taco Salad
Yield: 6 servings

INGREDIENTS:

1.5 cup quinoa

3 c veggie broth

1 can black beans, drained and rinsed

1 can garbanzo beans, drained and rinsed

1 can white kidney beans, drained and rinsed

2 roma tomatoes, diced

4 c chopped romaine lettuce

1/2 c cilantro, finely chopped

1 avocado, cubed

Cilantro-Lime Vinaigrette:
1/4 c fresh cilantro

1/4 yellow onion, chopped

1 roma tomato, seeded and chopped

1 TBSP white wine vinegar

juice of 1 lime

2 cloves of garlic

1.5 tsp dried oregano

1/2 tsp Himalayan salt

1/2 tsp ground black pepper

1 tsp ground cumin

1/2 tsp paprika

3 TBSP olive oil

DIRECTIONS:
1. combine quinoa and veg broth in a med sized pot over med. heat. Bring to a boil, then cover and reduce to a simmer for 15-20 minutes, until liquid is all absorbed.
2. While quinoa cooks, get the dressing mixed up. Combine all ingredients EXCEPT olive oil in a food processor or with immersion blender. Process until very finely chopped. Slowly drizzle in olive oil with processor running.
3. Combine cooked quinoa, beans, tomatoes, romaine and cilantro in a large bowl. Pour dressing over the top and gently toss to mix.
4. Divide into 6 servings and top with avocado and additional cilantro. Only add avocado immediately before serving!!

338 calories per serving, 12 g fat, 47g carb, 11g fiber, 13 g protein

Let me know what you think!!!

Are you making these freezing blunders?

Those big freezer meal prep sessions are AWESOME and can be a HUGE time saver!!  However, there are some foods you should never put into a deep freeze in the first place because they just don't do well and end up tasting nasty!!

Here are six foods to avoid freezing:

1. Potatoes

Like other produce that's high in water, potatoes are best kept in a cool, dry place, not in the coldest of freezers. Pop them in the freezer and when it comes time to defrost, your once-firm potato will feel mushy. Should you have an overabundance of cooked potatoes, you can consider freezing them though, again, you run the risk of them being soft and overly mushy when it comes time to reheat them.

2. Cooked pasta

Like potatoes, it's tempting to place a surplus of cooked pasta into the freezer for later. Skip it as you'll only end up with mushy, soft and shapeless noodles.

3. Leafy greens

Don't freeze your greens ... unless you want wilted and slimy lettuce. (Photo: apiguide/Shutterstock)

Farmers fear frost for the same reason you should never freeze salad greens, says Shane Allen, a certified weight loss specialist. "Salad greens become wilted and slimy after they thaw," he says. "Keep your greens in the crisper instead." Kale is one green that experts say should particularly remain freezer-free. "When you put kale in the freezer, its nutrients are degraded and its texture, color and flavor are changed," says Nichole Dandrea, RD, a dietitian nutritionist. "This may prompt a brownish color, off-flavor and diminished nutrition content." 

There are plenty of heartier veggies that can be frozen, however, including green beans, broccoli, cauliflower, zucchini, squash, peas, carrots and Brussels sprouts. A good rule of thumb to follow: Opt to freeze only low moisture-containing produce.

4. Milk

Many of us had parents who tried to freeze milk — with little success. "My mother tried freezing milk to save money after she found milk on sale," Allen says. "It didn't turn out too well. The milk was lumpy and smelled sour, despite having been frozen." Another problem: It's hard to tell when the true expiration date is once you've frozen your milk. This no-freeze rule extends to other dairy, too, including custard, yogurt and cottage cheese, all of which will separate in the freezer.

5. Raw and hard-boiled eggs

Freezing eggs may result in cracked, bacteria-filled eggs. (Photo: Nuttapong Wongcheronkit/Shutterstock)

It may be tempting to freeze eggs if you happen to have an extra dozen, but that's exactly what you shouldn't do, says Jennifer Glockner, RDN, a registered dietitian nutritionist and creator of the Smartee Plate book series for children. "The liquid will expand and crack the shells," she says. "If you want to freeze raw eggs, you must first remove the shell and beat the whites and/or yolk." By freezing eggs in the shell you also run the risk of inviting bacteria in as frozen temperatures will prompt the egg to expand, crack the shell and allow bacteria in.

6. Spices

Toss items like garlic and cloves into the freezer and it's likely they'll become more concentrated when you defrost them. "This can result in a powerful, bitter taste," Allen says. "In addition, curries will become 'musty' tasting after being frozen." As for spices that can be frozen, cinnamon, ginger and cubes of frozen basil — provided they're chopped and not on the stalk — can freeze just fine.

Were you freezing any of these??

Source: Mother Nature Network 

Tough Love Thursday! ❤️

#truth

I'm going to get real here for a second, and please know it's cause I love ya!😘

NOTHING IS GOING TO CHANGE IF YOU DON'T!!!

I talk to people all the time who are super motivated to make a change, but then when they find out I don't have a magic wand to wave and get them their results, they back out.😩

I am always left wondering WHY?????

-When people find out I don't tell them exactly what to eat for every meal, some back out.

If I were to tell you exactly what to eat for every meal, are YOU learning to take control over your nutrition? NO! You will always get a meal plan that guides you and makes it pretty darn easy, but what you actually put in your mouth is up to you! Learning about nutrition is a HUGE (the biggest!) piece to the puzzle! I won't always be there every meal for the rest of your life, so YOU need learn about fueling your body!!

-When people find out that their program costs some money, some back out. In my opinion, people don't treat things that are free the same way as something they've invested in!

Think if you something for free versus paying your own money for it...chances are pretty high you will treat the thing you paid for with more care and take it more seriously. These are programs that can CHANGE SO MUCH for you---investing in YOU is worth it every time!!❤️

So, STOP doubting and start DOING!!!

I didn't believe in myself for so long, but it's amazing what can happen when you do. It spills over and affects EVERY aspect of your life!

There's NO magic wand. It takes work...but you CAN do it!

And I will be there to support you every step of the way!!

Are you ready to get to work??

The BEST quinoa pizza crust...ever!

You must make this...immediately. I've been struggling

with come mad pizza cravings while on this elimination diet

with Nora. We are trying to figure out what is causing her skin

breakouts, so we are basically avoiding all major allergens, 

including wheat and dairy...both major players in pizza.

I stumbled across this pizza recipe and haven't looked back!
This crust is protein-packed and GLUTEN FREE! Top this baby with some Daiya (vegan cheese) and I'm good to go! Of course, you could top it with whatever your little heart desires.


Quinoa Pizza Crust 
Serves: One 9" Pizza, serves 2 (or a really hungry person!)
Ingredients

• for the crust:
• ¾ cup quinoa, covered by 1" of water and soaked for 6 - 8 hours (or overnight)
• ¼ cup water
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 tablespoons olive oil
• optional toppings:
• ½ cup tomato sauce
• 1 cup shredded cheese of choice
• Fresh herbs
• Red pepper flakes

1. Instructions:
   Soak the quinoa in water, covering it by at least 1", for 6 - 8 hours.
2. Once you're ready to make the crust, preheat oven to 425 degrees F. Line a 9" cake pan with parchment paper and drizzle one tablespoon of oil in the center. Spread around with your hands until evenly coated and set pan aside.
3. Thoroughly rinse quinoa, then add to a blender. Add remaining ingredients and blend on high until smooth and creamy. This should resemble a thick pancake batter.
4. Pour batter into prepared pan and bake for 15 minutes. Remove, flip and return to oven baking for another 10 - 15 minutes until browned and edges are crispy.
5. Top with sauce, cheese and any other toppings you'd like and bake for 12 - 15 minutes until cheese has melted and started to brown.
6. Remove, let cool for a few minutes in the pan, transfer cutting board and slice.
7. Garnish with herbs, pepper flakes, grated cheese, etc., and serve immediately!
   Source: Simplyquinoa.com