Tag Archives: Lettuce

Neon Lettuce

27 Aug

Hello Glamourites,

Now that (unfortunately) summer is coming to the end, it’s time to start eating healthy again. It’s always too easy during the summer months to get off track with good eating habits as we’re busy enjoying those BBQs, margaritas, ice cream & parties. Here is a refreshing and unique salad recipe to work your way back to healthy eating; don’t forget to use fresh blackberries which are in season now. Credit to A House in the Hills blog for the recipe! xx Glamour Planner

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INGREDIENTS:

3 1/2 cups micro arugula

1 cup blackberries (ripe and sweet!)

2 tablespoons pine nuts

1 ear red corn, cut off the cob

1/2 bunch white asparagus

2 tablespoons extra virgin olive oil

1 tablespoon red wine vinegar

1 clove of garlic, pressed

2 tablespoons chopped caper berries (stems removed)

1 1/2 tablespoons of mint, finely chopped

sea salt

black pepper

METHOD:

– Rinse and dry microgreens.  Set aside.

– In a small mixing bowl combine olive oil, red wine vinegar, mint, garlic, chopped caper berries and a pinch of salt.  Place in refrigerator until ready to serve.

– Trim ends off of asparagus (I trimmed a good 1 1/2- 2 inches off of mine to get to the softest part).  Lightly coat spears with olive oil and cook on medium heat over a grill pan or on your grill until seared to your preference. Sprinkle lightly with sea salt and pepper.  Cut into 1/2 inch pieces.

– Assemble the salad by combining microgreens, corn, asparagus, blackberries and pine nuts in a large bowl.  Add salad dressing (recipe makes enough for some leftovers, depending on preference).  Toss well and serve immediately!

DELICIOUS HEELS~

DeliciousHeelsGreen

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Start the week FRESH

2 Jun

Hello all Glamorites!

Been a busy weekend with activities so haven’t had a chance to post anything! I found this new recipe for a quinoa lettuce salad, at first I thought it wouldn’t be filling enough but I was sure full after eating it. Give it a try and give a healthy fresh start to your week!

xx Glamour Planner

 

The Zen Quinoa Bowl

Prep time               Cook Time             Total Time            Serves: 1
5 mins                    10 mins                  15 mins
Ingredients:
  • 6 egg whites (or 100g extra firm tofu)
  • ½ cup chopped broccolini or broccoli

    Ingredients

    Ingredients

  • ¼ cup cherry tomatoes, halved
  • ¼ cup mushrooms, sliced
  • 1 cup kale, torn into pieces
  • ½ cup carrot, grated
  • ½ teaspoon yellow curry powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon paprika
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 lime, halved
  • ½ cup cooked quinoa
  • ¼ avocado, sliced
  • ¼ cup deli sprouts or micro-greens
Instructions:
  1. Heat a wok or saucepan at medium to high heat.
  2. In a small bowl mix together the spices and salt and pepper.
  3. When the wok/pan is nice and hot add in broccolini, carrot, and mushrooms and a splash of water, cook for 3-4 minutes until the vegetable become tender.
  4. Reduce heat to medium and add in the kale and cherry tomatoes and spice mix, continue sauteing until the kale is wilted, add little splashes of water as needed so the vegetables do not stick or burn.
  5. Squeeze in the juice of half a lime and pour in the egg whites. Allow the egg whites to sit for a minute until they begin to cook through, then scramble them together with the vegetables. (If you are using tofu just scramble with the vegetables until the tofu begins to brown slightly or heats through).

    Quinoa Bowl

    Quinoa Bowl

  6. Once the eggs are cooked fully, transfer the mixture to a bowl with lettuce and on top the quinoa.
  7. Top the vegetable mixture with sliced avocado and sprouts, and garnish with another squeeze of lime and some additional salt and pepper if preferred.
  8. Enjoy!