Happy Healthy Veggie

This has become one of my hubby’s favorite dishes. I made it for us on date night recently, when we were down to very few veggies in the fridge. It came together really well and he has requested it several times over the last week! It is really easy and you can vary it with any kind of veggies that you have on hand. It would even be delicious with a few sun dried tomatoes. It serves two- three as a main dish or you could serve it as a side. Maybe even along with some baked tofu…… yummmmmm.

Quinoa (Pronounced “KEEN-wah”) is actually a seed and is complete protein. It has more fiber than brown rice or pasta.  I will make a large batch and store it in the fridge to add to salads for quick weekday meals. I love Ancient Harvest brand quinoa. It is already rinsed, saving you that step and lots of time. I am all for anything that will save me time. I usually use the white variety, but the red is really good to and it gives your dishes a beautiful burst of color.

Ingredients:

• 3/4 cup quinoa
• 15 spears of asparagus
• 2 cups cauliflower
• 1/4 cup Balsamic Vinegar
• 1 tbsp Maple Syrup
• 1 tbsp digon mustard
• curry, to taste
• smoked paprika, to taste
• ginger, to taste

Directions:

1. Preheat oven to 400.
2. Rince Cauliflower really well. I usually put a head of cauliflower in a big bowl of water upside down and let it sit for about 15 minutes to loosen the dirt. Then, after cutting it, place the flowers back in water and rince several times until the water runs clear.
3. Trim woody ends off of asparagus and shave slightly. Rince well.
4. Bring 3/4 cup quinoa  and 1 3/4 cup water to a boil in medium sauce pan. When it starts to boil, reduce heat and simmer 15 minutes.  Set aside
5. Lightly spray asparagus and cauliflower with a little Pam. Sprinkle with Curry, Ginger and paprika. I use around 1 tsp curry and about 1/2 tsp of ginger and paprika.
6. Place asparagus and cauliflower on a pan and roast for about 15 minutes or until tender.
7. Meanwhile, mix vinegar, mustard, maple syrup and a dash each of curry, paprika and ginger together in a bowl.
8. In a large bowl, combine quinoa with vinegar mixture and mix well to coat the quinoa.
9. Chop the asparagus into 1/2 inch pieces and chop cauliflower a little more- if necessary.
10. Add cauliflower and asparagus to quinoa.
11. EAT UP!!!!

I had mine over a bed of arugula- delicious!

The Healthy: (per 2 very large servings): Cals: 385, Protein: 16g, Carbs: 76g, Fat: 4g

Delicious cider sprouts along with sweet maple yogurt and juicy apples slices covered in cinnamon…… yum….. this is my absolute favorite post workout meal. A bit unconventional- Yes- but totally delicious and quick to prepare to help my muscles recover quickly from a grueling extreme fitness class. You can bet that after an hour long extreme fitness class, I will be eating my sprouts with a simple yogurt apple parfait!!! So Good!!!! I can’t wait to go to the gym again.. haha.

Brussel sprouts are known as a little old lady food- but I’m here to say that they are delicious, healthy and oh so sexy. Yup- that’s right, I’m obsessed with sprouts. Anyone who has a fear of sprouts- give this easy recipe a try and see if it changes your mind.

Does anyone else have any unusul food combos that they love? Or certain days they eat certain foods? I always have a huge baked sweet potato the night before a race to- It really helps me have lots of energy- more so than a plate of pasta. Get my recipe for the best baked sweet potato here: http://happyhealthyveggie.com/blog/2011/09/the-best-baked-sweet-potato/

Try these yummy sprouts today and pair them with a simple apple yogurt parfait for a great dose of protein and carbs that your body needs to recover from that great workout. I will prep the sprouts by cleaning and cutting before I go to the gym, that way when I come in I can cook them quickly and chow down. I don’t even use a spoon. You read that right- I just dig right in with my fingers and enjoy the apple cinnamon spice deliciousness. I really love food that I can eat with my fingers- it must be my inner 3 year old that just gets super excited about not using a spoon.

Ingredients:

• brussel sprouts (I use around 15- but cook as many as you like)
• 1/2 1 tbsp or to taste cinnamon
• 1/4 tbsp or to taste cardamon
• 2 tbsp Apple cider vinegar (I use Bragg’s)

Directions:

1. Cut sprouts into quarters and place in a large bowl of water to rince.
2. Rince several times until clean.
3. Grab a non stick skillet and set to medium heat.
4. Place sprouts on pan and allow to brown a little- about 5 minutes.
5. Sprinkle with cinnamon and cardamon
6. Move around a little to allow to cook on all side- about another 3-4 minutes. You can add more cinnamon- if you like.
7. Add cider vinegar and cook another 2-3 minutes.
8. Put on a plate.
9. EAT UP!!!

The healthy: per 15 sprouts: Cals: 130, Protein: 10g, Carbs: 27g, Fat: 1g

Cinnamon Apples with Maple Yogurt

Ingredients:

• 1 organic apple sliced. (I use gala, fugi, or braeburn)
• 1 cup unsweetened plain yogurt (such as Whole Soy)
• 1 tsp organic maple syrup
• cinnamon- to taste