Green Bean, Walnut, and Feta Salad

 Ingredients:

Kosher salt (dill)

1 1/2 pounds green beans, trimmed

1 red onion, thinly sliced

1 1/2 cups toasted chopped walnuts

1/2 cup white wine vinegar

3/4 cup olive oil

1 cup feta, crumbled

Freshly cracked black pepper

Directions

Bring a large pot of water to a boil over high heat and season with a large pinch of salt. Add the green beans and cook for 3 to 4 minutes until tender but still crisp. Transfer to a boil of iced water to cool and then drain and pat dry.

Add the green beans, onions, and walnuts to a large bowl.

In a separate bowl, whisk together the vinegar and olive oil. Season with salt and pepper, to taste.

Pour the vinaigrette over the green beans, onions, and walnuts and toss to combine. Transfer to a platter and top with crumbled feta and freshly cracked black pepper.

This is an awesome side that is just so simple to make!  I like to use dill instead of salt, and it still has an awesome taste! Enjoy, and share this recipe with friends and family, its great for holiday parties or even for a sit down dinner!

Edamame, Tomato and Feta Salad with Fresh Basil

This is a great dish to take to a party!  Had this at a wine night with my friends & it was a huge hit!

 Ingredients:

• 3 tbsp olive oil
• 2 tbsp red wine vinegar, or to taste
• 1 tbsp water
• 1 clove of garlic, minced
• 3/4 tsp table salt
• 1/4 tsp black pepper
• 1 pound edamame (shelled) cooked
• 10 medium plum tomatoes seeded and chopped
• 1/2 cup basil, fresh, cut into ribbons
• 1 small uncooked red onion finely sliced
• 1/2 cup crumbled feta cheese

Instructions:
To make dressing, in a small bowl, combine oil, vinegar, water, garlic, salt and pepper, set aside.
In a large serving bowl, combine edamame, tomatoes, basil and onion; toss with dressing and sprinkle with cheese.  Yields about 1 cup per serving.

XOXO,
SJB
Independent Beachbody Coach

Quinoa Salad Recipe

This recipe is brought to you straight from the Ultimate Reset. It is perfect for lunch or dinner. I ate it for dinner and doubled the recipe for 2 lunches. The Quinoa is a great source of protein. It is high in protein, calcium, and iron, quinoa is a great alternative to rice. It is found in the grocery store near the rice.

 

 

 

Ingredients:

 

1/2 cup cooked quinoa

1 tbsp extra virgin olive oil

Himalayan salt or Bragg Liquid Aminos to taste

1 tbsp lemon juice

2 tbsp finely minced fresh parsley

1 tbsp finely minced fresh mint leaves

1/4 large ripe tomato, diced

1/4 large cucumber, peeled and diced

2 tbsp chopped pitted kalamata olives

 

Toss quinoa with olive oil, salt or bragg liquid aminos, and lemon juice, mixing well. Gently fold in parsley and mint, followed by remaining ingredients. Cover and chill for 1 hour. Serves 1.

 

Enjoy this lunch with 1/3 cup hummus and a raw vegetable plate. For example, 10 baby carrots, 8 to 10 grape tomatoes, 10 slices red bell pepper and 5 string beans.

ENJOY!

XOXO,
SJB
Independent Beachbody Coach

Southwest Quinoa Salad

Trying to find a salad to take to work this week and this one sounds like a winner!! I usually try to make something ahead of time so I know if it is good or not, but who doesn't like a southwestern salad !! I will let you know how it goes :)

 

 

Southwest Quinoa Salad

 

Gluten Free and Vegetarian

 

 

 

Serves: 8

Makes: 8 cups

INGREDIENTS:

•1/3 cup fresh lemon juice

•1/3 cup olive oil

•3 tbsp chopped fresh cilantro

•Sea salt and fresh ground black pepper, to taste

•1 cup quinoa, rinsed and drained

•1 tsp cumin seeds, toasted, or 1 tsp ground cumin

•High-heat cooking oil (such as sunflower, safflower, peanut or grape seed oil), as needed to lightly coat grill grate

•2 cobs fresh corn, husks and silk removed (or 1 1/4 cups frozen corn, thawed)

•1 cup cooked black beans, drained

•1 plum tomato, diced

•1 zucchini or yellow zucchini squash, diced

•1/4 cup finely chopped red onion
 

INSTRUCTIONS:

1.In a small bowl, whisk lemon juice, olive oil, cilantro, salt and pepper; set aside.

2.In a saucepan, bring 2 cups water to a boil; add quinoa and cumin. Cover, reduce heat to medium-low and simmer until liquid is absorbed, about 12 minutes. Remove pan from heat and let stand for 5 minutes. Uncover, fluff with a fork and let cool for at least 10 minutes.

3.Meanwhile, heat an outdoor grill to medium-high and lightly oil grate with cooking oil. Add corn, close lid and grill, turning once, until tender and lightly charred, 10 to 15 minutes. (Alternatively, boil cobs in a large pot of simmering water. Cover and cook until tender, 6 to 10 minutes.) Let corn cool, then cut kernels from cob.

4.In a large bowl, combine quinoa, corn kernels, beans, tomato, zucchini and onion. Pour lemon-cilantro dressing over top and toss to combine. Cover and refrigerate salad for at least 1 hour to allow flavors to meld, or up to 2 days.

 

Nutrients per serving (1 cup Southwest Quinoa Salad): Calories: 221, Total Fat: 11 g, Sat. Fat: 1.5 g, Monounsaturated Fat: 8 g, Polyunsaturated Fat: 2 g, Carbs: 26 g, Fiber: 4.5 g, Sugars: 2 g, Protein: 6 g, Sodium: 23 mg, Cholesterol: 0 mg


I also added Grilled chicken in buffalo sauce & it was AH.MAZING!!

 

If you try it let me know what you think !!