Pomegranate Orange Quinoa Salad

Ahh New Year & new homework. It's been challenging for our kids to get back into the homework routine.  We've been hearing a lot of "I hate math" & "I hate reading". Grumble grumble. I think it's more about the long holiday break, late nights, sleepovers, family holiday gatherings and friends' parties....all things fun filled the air for weeks.

We've been giving a lot of encouragement this week. Even trying to remain patient when one child needed a homework break for a few hours. A little inspirational quote to help motivate:

    "You can have whatever you are willing to struggle for"

I suppose that the habit of study isn't too unlike the habit of eating well. Although I watch what I eat and try to be careful, there certainly isn't a shortage of indulgence. The holidays have brought an over abundance of gluttony and now I try to balance out a little bit with some healthy fare. This fresh recipe is gluten free and fresh.

Pomegranate Orange Quinoa Salad

• 2 cups Quinoa
• 1 orange
• 1 cup pomegranate seeds
• 1 cup celery, diced
• 1/2 cup fresh squeezed orange juice
• salt to taste

Cook quinoa according to package instructions. Place quinoa in a large bowl.

Peel & slice the orange into 1//2" pieces. Add to the quinoa.

Add celery, pomegranate, orange juice and salt. Toss to coat and serve

Serves:4

Grilled Zucchini Veggie Stack

I have a confession to make.  This statement reminds me of attending elementary catholic school.  Our little class of twenty something students walked in to the empty church & the feeling of awe and overwhelm would blanket over me. I knew I had to fess up to all the sins of recent times, the most memorable of which were feeding our dog as she hovered under the dinner table.   That was a regular confession. I knew it was wrong, yet, I fed "Babe" multiple times this way. Oh that sweet brittany spaniel, how could I not spoil her like that?  But I'm digressing here.  My latest confession isn't in the big beautiful church thousands of miles away. It isn't even about something that I shouldn't have done but did anyway.  It's a confession that looks like this:

Yup, there you have it. In big pink letters. I'm a wimp. You see, I enthusiastically use our grill at least 3 times a week, yet I have never, ever changed the propane tank.  It's not that I'm not capable or strong enough. These don't apply to me.  Years ago I worked at an insurance company as an adjuster and I heard a story about an unsecured propane tank that was being transported in the back of a truck. The truck was in a collision, the propane tank exploded and well, it's much to sad a story to talk about the rest.

So, you see, our propane tanks sit still on our deck & yet I'm unable to release the valve of the empty tank and replace it with the full tank.  Maybe it's really because I'm spoiled and I know that my husband will do it.  Thanks Love!

You're still reading, thank you! I haven't lost you yet-ha! I like to grill the veggies for this recipe. Since my husband is at work I'm going to give you directions on how this recipe was really made for the photos you are seeing.  I broiled these beauties and they turned out great. So the "long-short" is you can grill 'em or broil 'em.

Here's what you need:

• 2 cups sliced Zucchini
• 1/2 cup sliced Red onion
• Fresh Basil leaves
• 1 Red Pepper, sliced
• 1/2 cup Saucy Mama Sweet Heat Marinade

Slice the zucchini & red pepper to a 1/4" thickness. Slice the red onion to 1/8" thickness. Place in a large dish (I use a glass cake pan). Pour the soooo good marinade over the veggies & toss to coat. The sauce is so tasty and flavorful that you don't need to marinade it for long! Love that. These veggies marinated for 30 minutes and that was plenty.

Place the veggies on the top rack in the oven on Broil (High) for 4 minutes.  Remove and flip the veggies over.  Place veggies back in the oven for another 4 minutes.  Turn the oven off and allow to continue cooking for a few minutes.  Layer the veggies. Place the fresh basil on top. Add salt and pepper. Use a spoon and place a little extra Sweet Heat on the veggies and serve. It's that easy and it's that good! Try it!

I would love to hear what you're afraid of.....please comment below: 

Chicken, Avocado & Orange Quinoa Salad + Kid Friendly Chicken Sandwich Rolls

We're on Day 7 of Insanity & this means we have a day off from Shaun T.  I still woke up early, ready to workout. Amazing, in just one week, I'm conditioned in this new routine.

Now if only my salivating glands would get on board. I felt like one of Pavlov's experiments yesterday when my sister dropped by with homemade berry muffins.  Thankfully a recipe appeared on my Facebook Page news feed that looks like a cure for my sweet tooth cravings. Here's the link for Banana Ice Cream, courtesy of Branny Boils Over.  There I go again, always thinking of sweets and desserts first!  A hearty & healthy salad could be the perfect prelude to banana ice cream. We brought this salad to a picnic and it felt good to get positive feedback. We weren't the only ones steering clear of the mayo!

Here's a great meal choice for the whole family. Even if your kids don't like Quinoa.  Just place grilled chicken on dinner rolls with mustard (and lettuce).

• 3 cups Quinoa
• 5 chicken breasts
• 2 tsp cumin
• 4 oranges peeled and whites removed with a paring knife
• 6 tablespoons minced garlic
• 1 tablespoon olive oil
• Zest of 2 limes
• 1/2 cup of lime juice
• 1 cup chopped cilantro
• 2 avocados, diced
• salt and pepper to taste

Cook Quinoa according to the package directions.  Remove and place in a large bowl.

Mix cumin, lime zest, olive oil, salt and pepper. Place chicken breasts in the bowl and coat well. Grill chicken until  fully cooked. Remove and slice.

Place the rest of the ingredients in the Quinoa. Toss well & serve.

Serves 12-14

Cilantro Lime Slaw

Ohh summer bridge learning with kids! It's been one of those weekends that has challenged my husband & I.  Our kids' summer routine includes reading for an hour a day and  completing 2 pages in a math workbook.  The reading part is easy & often times our kids read for longer than an hour. The math, not so much.  We hear things like "It's too hard"  or "We haven't learned this in school yet" or my favorite "It's summer, we shouldn't have to do school work".  Overcoming objections in both business and parenting can be tricky.  I try to stay open minded, but firm. Acknowledging feelings quickly while offering encouragement and support.  On a lighter note, this slaw recipe is full of creamy goodness. 

          This is a good choice for a potluck or taco night

• 4 tablespoons lime juice
• 2 teaspoons lime zest
• 1/2 cup sour cream
• 1/2 teaspoon cumin
• 2 minced garlic cloves
• 1 serrano chile (seeded and minced)
• 1/2 cup cilantro (chopped) + extra to garnish
• 5 green onions, minced
• 8 cups green cabbage (sliced)
• Salt & pepper to taste

Mix lime juice, lime peel, chile,cumin, mayo, sour cream, garlic until smooth and creamy.Add cilantro, cabbage and green onions.  Toss well and place in the fridge up to a day in advance.

                                 What's your favorite potluck food?

                                                 & / or

                  How do you navigate summer learning?