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I am eight years out from RNY and am working on maintaining my health! I have always cooked, however, I had to re-vamp most of my favorite recipes to reflect my new lifestyle. With both people in my household as post-ops, it’s very easy eating this way. But for those who have non-op families they cook for as well, it’s my goal to give you dishes to choose from that everyone you feed will love. -Linda Farnsworth
I saw the inspiration for this on another blog and had to make it. All the flavors sounded so beautiful together, and they are! This is a light, summery salad full of good-for-you carbs and protein from the quinoa. With a slightly spicy dressing and undertones of fresh mint, what’s not to love? Serve it with a moist chicken breast or some deli-turkey slices for a very filling lunch. I loved it as soon as it was made, but it only got more intense and yummy after it was chilled! (Don’t let the carb count scare you, quinoa is something that doesn’t seem to cause cravings. I am a carb-craver to the core, and have never had a problem with quinoa.)
• 2 cups cooked quinoa (directions below)
• 1 large cucumber, peeled, seeded, and diced • 2/3 cup diced grapefruit (see what I used below; reserve juice) • 2 green onions (scallions) sliced – green parts only • 2 tablespoons sliced almonds • 1 tablespoon fresh mint, minced DRESSING: • 3 tablespoons olive oil • 2 tablespoons grapefruit juice • 1 1/2 tablespoons agave nectar (or 1 tablespoon honey) • 1 tablespoon rice vinegar – regular flavor • 1/8 teaspoon cinnamon • 1/8 teaspoon ginger • 1/8 teaspoon cumin • 1/8 teaspoon freshly ground black pepper • 1/8 teaspoon salt – or to taste Cooking quinoa: It cooks easily like long-grain rice. For this salad, I cooked it in salted water, but using chicken, beef, or vegetable broth works great, too. I’ve also done it with half water and half coconut milk for a breakfast cereal version. Bring 1 cup water and a little less than 1/8 teaspoon salt to a boil in a medium saucepan. Stir in 1/2 cup rinsed quinoa. (Rinse in a fine mesh sieve, making sure the water runs clear. Most on the market, even the bulk stuff, is very clean already.) Reduce heat to low, cover, and cook for 18-20 minutes or until all water is absorbed and the white “tail? or “ring? can be seen on each seed. Fluff with a fork and allow to cool to room temperature for this salad. Or cool, cover, and chill for later use. It should stay nice and fluffy. In a large bowl, combine the cooked quinoa, cucumber, grapefruit, green onions, almonds, and mint. Set aside. In a small bowl, whisk together the olive oil, grapefruit juice, agave, vinegar, cinnamon, ginger, cumin, pepper, and salt. Pour over salad and mix well. BROCCOLI-QUINOA CASSEROLE
Since I love using quinoa in everything calling for rice (less starchy, more protein), I thought I’d give it a try in this one. And it worked just as well. As you can see in the photo, it’s the same creamy-dreamy texture and flavor we loved before. Only this time, it’s not full of rice-carbs that can wreck havoc with blood sugar. And the quinoa gives added protein. How ’bout that?! I can’t believe how great this turned out! It’s the perfect side dish for all your meats or a vegetarian option on it’s own. The old version was a favorite in our house and now this will definitely be! • One 10 oz can condensed Cream of Broccoli soup (or mushroom), low-sodium if you prefer (*see note for gluten free) • 1/3 cup reduced fat mayonnaise (original called for 1 full cup. Wow.) • 2 tablespoons milk • 1 1/4 cups reduced fat shredded cheese (cheddar, colby-jack, etc.) • 1/2 teaspoon Splenda/sugar • 1/4 teaspoon black pepper • Dash freshly grated nutmeg • 2 cups cooked broccoli • 1 1/2 cups cooked quinoa (see note) • Freshly grated Parmesan cheese To cook quinoa: 3/4 cup quinoa 1 1/2 cups water 1/4 teaspoon salt Rinse quinoa in a fine sieve until water runs clear. In a small saucepan combine the quinoa, water, and salt. Bring to a boil over high heat. Reduce heat to low and cover. Cook for 18-20 minutes or until fluffy and the white ring/tail is visible. Fluff with a fork. Preheat oven to 350 degrees and coat a shallow (8×8 in or 5-6 cups) casserole dish, or individual ramekins, with vegetable cooking spray. In a large bowl, combine the soup, mayonnaise, milk, shredded cheese, Splenda, pepper, and nutmeg until well mixed. Stir in the quinoa and broccoli. Spoon mixture into prepared casserole. Sprinkle on a couple tablespoons of Parmesan and bake for 35-40 minutes (20-25 minutes for ramekins) or until bubbly on the edges and golden. *NOTE FOR GLUTEN FREE: Progresso makes a Creamy Mushroom Soup that is gluten free. Or here is a recipe for a Cream of Anything Soup. Haven’t tried it, but it’s been a big hit on a Celiac/Gluten Free forum. Share your favorite recipes below or in the OH recipe forum! |
Batwingsman · 0 replies · 223 views
Batwingsman · 0 replies · 223 views