Quinoa, Kale and Brussels Sprouts Salad

Although the Holiday gatherings have been wonderful, I'm ready to get back to healthier eating. And that means adding more cruciferous vegetables into my diet because they are among the healthiest foods available ;o) This is a light delicious salad that includes quinoa ~ a complete protein. The dried cranberries, toasted pecans, goat cheese and granny smith apples soften the slightly bitter taste of the kale and brussels sprouts. 

Salad Ingredients:

• 1/4 cup pecans
• 16 ounces baby kale, about 8 cups
• 1 cup brussel sprouts, shaved
• 1 cup carrots, shredded
• 1/4 cup goat cheese
• 1/4 cup dried reduced sugar cranberries or cherries
• 1 granny smith apple, core removed and sliced

Quinoa (1 cup dry quinoa yields about 3 cups cooked):

• Drizzle of olive oil
• 1 cup quinoa
• 1 teaspoon coriander

Vinaigrette Dressing Ingredients:

• 3 tablespoons extra virgin olive oil
• 1 tablespoon apple cider vinegar
• 2 teaspoons raw honey
• 1 clove garlic, minced
• Salt and pepper to taste

1. Dressing: In a small bowl, whisk together all vinaigrette dressing ingredients.
2. Toast Pecans: Place pecans in a dry medium-size skillet (iron, if available) over medium heat. Cook 2-3 minutes, stirring frequently, or until pecans start to brown and turn fragrant. Set aside.
3. Quinoa: Rinse and drain quinoa. Heat 2 cups of water and a drizzle of olive oil in a medium saucepan over medium-high heat. Add quinoa and coriander and bring back to a boil; cover and reduce heat to low. Simmer for 15 minutes. Set aside. 
4. In a large bowl, mix kale and brussels sprouts together. Toss with dressing.
5. Divide kale mixture among four individual salad plates or bowls. Sprinkle 1 tablespoon of toasted pecans, goat cheese and dried cranberries on each plate. 
6. Scoop 1/2 cup of cooked quinoa on top of each plate (you will have an extra cup to snack on later ;o) Assemble 1/4 of the apple slices around sides of each plate. And enjoy!

Roasted Sweet Potatoes

Yield: 4 servings

Ingredients:

• 4 medium sweet potatoes
• 1 tablespoon olive oil
• 1 teaspoon sugar
• 1 teaspoon cinnamon
• Salt and pepper to taste

Directions:

1. Preheat oven to 425 degrees. Line large baking sheet with aluminum foil and spray lightly with cooking spray.
2. Combine sugar and cinnamon together in small bowl.
3. Place sweet potatoes on baking sheet (single layer). Drizzle with olive oil. Sprinkle with cinnamon sugar and salt and pepper.
4. Roast 35-40 minutes or until tender.

Falafel Wrap

Serves 4

Falafel Ingredients:

• 1 15-ounce can chickpeas, rinsed and drained
• 1/4 cup leeks, finely chopped
• 1 small egg
• 2 tablespoons white whole wheat or white all-purpose flour
• 2 tablespoons fresh dill, snipped
• 1 clove garlic, minced
• 1 teaspoon ground coriander
• 1 teaspoon white balsamic vinegar
• 1/2 teaspoon ground cumin
• Salt and pepper to taste

Yogurt Sauce:

• 1 cup plain greek yogurt
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste

Other Ingredients:

• 1 small cucumber, thinly sliced
• 1 tomato, sliced
• 1 cup of fresh baby spinach or greens
• Salt and pepper to taste
• 1-8.8 ounce package Whole Grain Tandoor Baked Nann, halved

Directions:

1. In a food processor, pulse chickpeas, leeks, egg, flour, dill, garlic, coriander, vinegar, cumin and salt and pepper together until it forms a thick paste.
2. Yogurt Sauce: Whisk together all yogurt sauce ingredients; set aside.
3. Add 1 tablespoon of olive oil to medium size skillet. Over medium-high heat, cook patties until heated through and browned, about 5 minutes on each side.
4.  Assemble Wraps: Sprinkle salt and pepper on cucumber and tomato slices. Place falafel in center of each Nann half. Add tomatoes, cucumber and greens. Serve with yogurt sauce.

Candy Cane Sugar Cookies

Cute simple decorations for my sugar cookie recipe ;o)

Pumpkin Pie

Christmas Day has almost arrived when it's time to bake my homemade pies!  This is a traditional pumpkin pie recipe that includes more spices than many recipes... simple and delicious!

Ingredients:

• 1-15 ounce can whole pumpkin
• 1-14 ounce can sweetened condensed milk
• 2 large eggs, slightly beaten
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon allspice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1-9" inch uncooked pie crust

Directions:

1. Preheat oven to 425 degrees.
2. In a large bowl, with electric mixer on medium speed (or by hand), mix all ingredients together until fully incorporated and smooth.
3. Pour pumpkin mixture into a 9" crust-lined pie pan.
4. Bake in preheated oven for 20 minutes. Reduce heat to 350 and bake an additional 35-40 minutes, or until wooden toothpick inserted in middle comes out mostly clean.
5. Cut after cooled; serve with whipped cream, if desired.