Make a Bowl of Health

World Cancer Day and Super Bowl Sunday
There are many reasons to eat healthy. For me my options are dictated by my health and the strong need to keep inflammation at bay.  I have a rare autoimmune disease, as many of you know, antiphospholipid antibody syndrome, also called lupus anticoagulation or Hughes Syndrome. Inflammation can determine everything for me, breathing, pain, discomfort, ascites, edema, activity level, focus level, hair loss...I said everything! So I keep "Clean Recipes" close at hand and probably properly choose to eat this way 80% of the time. 

So I though I'd share a few that I found from my Pilates Studio.  They are fun.  These were posted by Pilates 1901 in Kansas City if you want to meet me there.  It's one of low cardio exercises that I do on a regular basis that help keep the heart pumping and the lungs working. It's low key but I get to concentrate on breathing.  Yes, breathing is an issue.

Clean Eating Build-A-Bowl for Lunch or Dinner

Ingredients

            Protein – 120 calories chicken, turkey, fish, tempeh, tofu, edamame, or eggs made with 1 tsp HEALTHY oil.

Instructions

    1      Grain – 1/2c quinoa, brown rice or diced, cooked sweet potato.

    2      Greens – 1c kale, baby spinach, or other leafy greens (I used fresh chopped Red Leaf lettuce, here)

    3      Veggies – 1c roasted, steamed or raw veggies

    4      Beans – 2T-3T of your choice of beans(optional) If using canned, be sure to rinse!

    5      Fat – 50 calories avocado, feta cheese, hummus, guacamole, or homemade dressing (from CFC dressing guide).

    6      Unlimited fresh lime, lemon juice, or vinegar may also be used as additional dressing.

    7      Seal, store (dressing/fats separate) in the refrigerator & eat within 3-4 days.

http://cleanfoodcrush.com/build-a-bowl/

Spicy Brandt
stradercom@aol.com

One Pan Mexican Quinoa

Tip Hero

Ingredients:

1 tablespoon olive oil

1/2 cup diced yellow onion

2 cloves garlic, minced
½ a large jalapeno, minced (taste before adding all of the jalapeno, depending on how spicy you want the dish to be)
3/4 cup quinoa
1 cup vegetable broth
1 (15-ounce) can black beans, drained and rinsed
1 (14.5 oz) can fire-roasted diced tomatoes (not drained)
1 cup corn kernels
1 teaspoon chili powder
1/2 teaspoon cumin
Kosher salt and freshly ground black pepper (I used ¼ tsp kosher salt- taste first before adding more)
1 avocado, halved, seeded, peeled and diced
Juice of 1 lime

2 tablespoons chopped fresh cilantro leaves

Instructions

1. Heat the olive oil in a large skillet with a lid over medium heat.

2. Sauté the garlic and jalapeno until it starts to brown, about one minute.

3. Add the quinoa, vegetable broth, black beans, diced tomatoes, corn, chili powder, cumin, ¼ tsp salt to the skillet and stir to mix well.

4. Bring the liquid to a boil, then reduce heat to medium low and cover the pan with the lid.

5. Cook covered for 20 minutes, until the quinoa is cooked through, but stir it halfway through cooking just to make sure the quinoa cooks evenly.

6. Before serving, sprinkle the chopped cilantro and diced avocado on top and then squeeze ½ of the lime in as well. Taste and add more lime juice, salt and pepper if needed.

Yummy!

The Crispy Sage Follower

Photo From The Crispy Sage website

Wow, with Pinterest being so easy to use, I haven't posted here for a while. But I want everyone to have this fabulous recipe and perhaps encourage you to follow The Crispy Sage. This website is a jewel for those who wish to "live and eat naturally."

The Crispy Sage recipe that caught my eye today is Tomato Quinoa, Rosted Portobello Caps, Curried Zucchini , and Basil Oil Crumble.   Everything is probably already in your refrigerator and spice rack except maybe the optional tapioca maltodextrin, but it's OPTIONAL.

I'm not reposting the recipe here, because this website is worth the visit. If you can find the name of the author/blogger let me know.

Today is Quinoa Wednesday at the Brandt home. It gives us just enough boost to make it through the rest of the week.

Spicy Brandt
stradercom@aol.com