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Flat Belly Bowl

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I have this mission every night when I’m cooking dinner. Well, most nights. Ok, just lately.

The mission is called “no vegetable left behind.” That is, I try to use (within reason) as many different vegetables that are likely to taste good together in every dish. And so far, I haven’t found many that don’t go too well together.

Tonight I made a healthy and easy (yes, we like those two words used together), AND delicious (I sealed the deal for you right there) stir fry bowl. While I didn’t serve it with any carb, you are free to eat this whatever way you would like (without judgement).

The best part of this delicious bowl is that it is filled with fresh ingredients that are filling and great for promoting a taught tummy. (but, you don’t have to take my word for it – go ahead, Google it).

INGREDIENTS

1 medium onion, chopped
4 cloves garlic, minced
Bell pepper, sliced
2 Jalapeños, sliced (if you don’t like spicy, omit this, scale back or remove seeds before cooking them)
Kale or other greens, chopped (several cups)
Low sodium Soy sauce, about 1 Tb.
Fresh ginger, minced or grated
Raw Shrimp – about a lb. (deveined and shell removed)
Lime juice
Avocado, sliced
Sliced almonds, toasted
Cilantro, chopped
Olive oil

STEPS
1. Heat olive oil in large sauté pan over medium heat until heated. Add garlic, onions, peppers and jalapeños and sauté over medium heat until browned.
2. Add greens (a lot of greens, it amazingly cooks down very quickly). Sauté greens with the onion, pepper mixture until it just starts to wilt. Add soy sauce and fresh grated ginger. Stir. Add lime juice. Stir.
3. Add shrimp to pan and toss with ingredients. Cook for several more minutes, or until shrimp has turned pink and greens have cooked down and wilted.
4. Scoop into bowl and top with sliced avocado, toasted almonds and cilantro.

Enjoy! Leave me a comment and let me know how you liked it.

Mediterranean Pesto Chicken Sausage and Quinoa (Gluten Free)

I don’t eat exclusively gluten free, but I have dabbled for periods in the past and are often subject to these dishes when dining with family and friends with the sensitivity. Most gluten free recipes are pretty healthful in and of themselves, so I try to incorporate gluten free recipes into my repertoire every now and again. This was a good meal for getting some of my half eaten veggies and canned peppers and olives used up in the fridge, not to mention the half used pesto container from the night before’s homemade pizza (but I really would advocate for making some fresh pesto if you have the ingredients and a few extra minutes, as it’s more flavorful and comes together so quickly in a food processor).

I didn’t intend to make this dish gluten free, but it was a nice little afterthought when I started realizing that all of the foods I was pulling out of the fridge were of the sort. I was actually going to make this dish with noodles or pasta, which would have been delicious too, but I am glad that I chose quinoa as it is so yummy and it’s very healthy for you too, full of protein and fiber. I also love that this dish doesn’t ‘taste’ gluten free, so nothing about it makes you think you are missing out. This meal was delicious so I deemed it blog worthy (as did my husband – although he has to say that, right?). Not only is this yummy it’s also pretty healthy (with a few substitutions that I will note, you can cut more calories if you want), it cooks very quickly and even a novice cook can get this right on the first shot.

This is one of those recipes that you can eye-ball (except for cooking the quinoa) so put away your measuring cups and just start cooking 😉

I made this recipe for 4. There was enough for 2 of us for dinner and then enough for leftovers/lunch the next day.

Ingredients

1 cup quinoa (will make about 3 cups cooked quinoa)
1 1/2 cups water or broth
1 cup chopped cauliflower
1 yellow bell pepper, seeded and sliced
1/2 yellow onion, coarsely chopped
3 garlic cloves, smashed and minced
2 Tb. of extra virgin olive oil
1 package of fully cooked chicken sausage in casings, sliced into medallions (I used Al Fresco brand sun dried tomato chicken sausage, which is gluten free and has no nitrates)
handful of canned pepperoncinis, stem and seeds removed and sliced
1/2 cup greek pitted kalamata olives, halved
A few Tbs. of homemade or store bought pesto (I used about 1/3 of a 6 oz package)
crumbled feta cheese, enough for garnishing each dish
zest from one lemon
salt and pepper to taste

Optional: dried red chili flakes (I like adding a little spice to my own plate, so I sprinkled a little of this on my own)

Instructions

1. Rinse the quinoa in water and discard rinsing water (A strainer might be helpful here). Add quinoa to saucepan and add in the water or broth. Turn on to high heat. Once it starts boiling put a lid on it and turn it down to a simmer. Keep covered and cook for 15 minutes. Remove quinoa from the heat and allow to sit with the lid on for 5 minutes.

2. While the quinoa is cooking, start preparing the rest of the dish. Heat a tablespoon of olive oil in a saute pan or an enamel coated cast iron pan at medium-high heat. Once pan is hot, add onion, garlic, bell pepper and cauliflower. Cook for a few minutes until it starts to get golden colored.

3. You might want to add another Tb. of olive oil if your veggies sucked up all the oil. Add your fully cooked chicken sausage medallions and cook on medium-high heat for a few minutes to give a good sear to the sausage.

4. Turn off heat and stir in the pepperoncinis, kalamata olives and pesto sauce.

5. Open lid of quinoa and fluff with a fork. Dish the quinoa onto plates first, top with the sausage and veggie mixture.

6. Top with a shake of crumbled feta and some fresh lemon zest

Cutting Calories? Consider omitting the pesto sauce and add some fresh chopped basil leaves at the end.

If you are using this recipe and sensitive or allergic to gluten, please verify each individual product label you use for this dish is free of gluten.

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Let me know how you like it 😀