Tag Archives: quick

Power Quinoa Avocado Salad

I’m BBBAAAAAAAAAAAAAAAAAAAAAAACCCCCCCCCCCCCCKKKKKKKK!!!!

I know. I’ve been gone for forever. Did you miss me?  Because I have most certainly missed you.

I’m trying my best as a new blogger.  Please forgive me for being gone. The holidays ROBBED me of my time and made me like 500lbs heavier.  Not complaining though because it’s my favorite time of year!!

I am also trying to transition my site to a new site; where I am no longer wordpress.com-er.  I want to be my own SITE! I WANT MY OWN IDENTITY. *tear*  MORE TO COME ON THAT I PROMISE!

I know a lot of people really hate the New Year because it comes with failed NY Resolutions (that and getting another year older 😦 ).  All the health crazes and new workout regimens, etc etc .  Trust me I am so one of those people…I’ve failed at NY resolutions for about 20+ years of my life and this year is no different!!

But guess what?! THIS YEAR, is not any different, no. Lol. I have actually already failed multiple times. But WHO THE HELL SAID once I fail, I should just keep failing?  Hell to the N-O. this year, I have decided that each time I fail, I just need to pick back up and start all over again like it’s January 2nd.

God I’m so inspiring. I should write a blog or something.  😉

Today, I bring to you…POWER QUINOA AVOCADO SALAD. This salad is JAM packed with nutrition and flavor.  Yum scale is like 10 and because it’s healthy I’m going to bump it up to like a 15.

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It’s a little blurry. MY BAD. i was just in such a rush to eat it. -_-**

My girlfriend made this at work one day and I asked her what she put it in…then…I went home…made it..and it changed me life.  I COULD eat healthy.  EATING HEALTHY IS NOT THAT BAD. say that 10x in a row and you’ll start to believe it! 😉

If you don’t like Quinoa, this is a GREAT starter salad.  It kinda hides the Quinoa and you can’t really even tell it’s there because of all the nommy natural ROBUSTING flavors the other ingredients provide.

The great thing about this is you can put in and take out what you like or don’t like.  You can add whatever you want as long as it is healthy.  Don’t like to eat a lot of onions?  Just add a bit for flavor.  Love tons of corn?  Add MORE.  It’s that simple. Consider this a starter recipe.  Add and subtract as you go.  YOU BOSS.  YOU MAKE BIG DECISION.  *pound chest, stomp ground*

Here are the main ingredients:

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I really must have been a rush because all my pictures are BLURRY! failx1000

FIRST MIX:

Chopped Cilantro, Corn, Tomato (I used cherry, not recommended…it tasted cherry tomato-y, I would use roma or normal people tomatoes), Onions, Jalapenos, Cooked Quinoa. Disclaimer: DO NOT add avocado and salt yet.  Always add that at the end right when you’re about to demolish the food with your piehole.

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Put it into a giant mixing bowl (so pretty!)

Mix it up!!

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I donno why I put the Quinoa in after i mixed that.  I think i wanted to show you the rainbow of nutritional deliciousness.

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And now we proceed to the step by step direction on how to cut and core an Avocado so no one chops their hands off and you maximize the Ah-Jee-Cah-Doh to it’s highest potential.

Step one: cut avocado in half the long way…ALL THE WAY AROUND. Try to connect the two sides. 🙂

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Step two: Turn opposites away from each other and pull apart (I wish I had three hands and arms to show you but gratefully God decided I’m prettier with just two hands, and I agree 100%!)

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Step three:  Use your knife and carefully whack the middle of the seed with your knife.

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Step four: Turn opposite avocado and seed and pull! And Voila! DONE. Core is out. YOU ARE AN AVOCADO HERO!!  Use the spoon and take out the meat. Try not to eat it all.

Back to the Salad.

My recommendation is to keep the salad and avocado separate until you are ready to eat it.  I think half and avocado to 1½ a cup of mix is a good ratio.  I also really love my avocado…so if that is too much for you, I would definitely add more mix as you go.

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When you’re done, add salt and pepper to taste.

Other Chopped up things I’ve added in the past to this POWER salad: Hardboiled Eggs Whites (FOR PROTEIN.  yum! – you can add the yolk too, it’s just not as good for you but it sure is tastie), Bell Peppers, Cooled Grilled or Boiled Chicken (for protein), Green Onions, Celery, USE YOUR IMAGINATION!

You’re getting skinner already.  You’re welcome!  🙂


 

POWER QUINOA AVOCADO SALAD

The first step into your healthy lifestyle!

Difficulty Level: Easy

Serving: 5-6 Cups, depends on how much of what you put into it

Prep Time: 20 minutes

Cook time:  Everything is pre-prepared. This recipe already has cooked corn and cooked, cooled Quinoa.  Corn, you can use canned if you’d like, and Quinoa takes about 15 minutes to make stove top (follow the back of the bag).  Make sure you cool the Quinoa first before throwing it into this salad!


 

Ingredients:

EVERYTHING BELOW IS TO TASTE, this is just my version.  Make it your own!

1½ cup of cooked cooled Quinoa

¼ – ½ cup of cilantro

¼ – ½ cup of onion

1½ cup of chopped tomato (I used cherry because that’s all I had but I highly DO NOT recommend it, it has a different taste then normal tomatoes)

1 large chopped jalapeno (I did mine with the seeds because I like my food spicy like ME)

2 cups of corn

Avocado (½ for every 1½ to 2 cups of the salad)

Himalayan Pink Salt or Garlic Salt

Other Chopped up things I’ve added in the past: Hardboiled Eggs Whites (yum! – you can add the yolk too, it’s just not as good for you but it sure is tastie), Bell Peppers, Cooled Grilled or Boiled Chicken, Green Onions, Celery, USE YOUR IMAGINATION!


 

 

Directions:

Throw together the first 6 ingredients, mix.

Add avocado and Himalayan Pink Salt or Garlic Salt for flavor

Refrigerate for an hour and enjoy!

Last Tidbid: if you use everything fresh, please try to eat this quickly! There aren’t any additional preservatives so this may turn fast.

White Wine Clam Pasta

White Wine Clam Sauce.

YUMMMMOOOOO. SO freaking easy and SO ridiculously fast!!

White Wine Clam Pasta

I love clams. And mushrooms. And onions. And Wine. And cheese.

Throw all that ish together and BAM Mah-JEEK is created.

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The crew.

I try not to eat pasta.  I constantly remind myself how it’ll make my money maker bigger.  It’s not worth it I tell myself.

Carbs

This is definitely worth it. Sorry Ryan Gosling.

For this recipe, I chose to use FRESH Manila clams.  FRESH Manila clams are good because they aren’t too large and they aren’t too gut-sy.  I’m not a huge fan of gut-sy shell fish (kinda like Littleneck clams which I still love but they have to be GOOD Littleneck clams)  What is my definition of Gut-sy??  When you bite the clam and the sack of guts which are sometimes questionable tasting…squishes into your mouth like a yucky muddy disgusting tasting poopoo.  NOBODY LIKES THAT.  So I went with FRESH Manila Clams. 🙂

White Wine.  I am ridiculously cheap.  I used to be one of those believers that you use whatever the hell kinda wine you want.  It doesn’t matter if it’s box wine. Or two dollar wine.  Or Cupcake wine (lol!) jk. Kinda.  But I was wrong!  Wrong wrong wrong!  You definitely want to use a wine that you are willing to drink and won’t give you a hangover that feels like a truck ran your big booty butt 10x over.  Don’t go complete opposite either and pick something you will cherish and be all wine snobby about and definitely just cook with something that is around a $15.00 wine and an easy drinker. I’m using Justin, Sauginon Blanc (dry white).

So! Here we go!  Let’s start with the baguette and get it out of the way.

Melt some butter (up to you how much you’d like to use, I used 2 tablespoon of salted butter); cook on low.

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Throw the baguette on there

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Flip. Toast. Then set aside.  Do everything you can to try not to eat it before it’s time…

On to the good stuff!

I forgot to add that we need butter and Olive Oil for this recipe. Lol! so here is your picture for viewing purposes.

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I’m not sure why this picture is so large…

Go ninja on your onions, garlic, and mushrooms…

Here is the picture of my mushroom karate CHOP!

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Then use both buttuh AND olive oil.  Trust me.  You need both.  And trust me.  You NEED the entire half stick.  Feel free to throw in a bit more for more richness. *purr*

Also add your garlic…it’s a party up in here!!

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I’m not going to lie. I added only half of a half stick. It was a mistake. I ended up adding the other much needed half of the half that I didn’t add in the first place. Don’t make the same wannabeskinnygirl mistake I made.

Throw dem onions in!

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Sweat dem on medium/low heat.  Sweat dem REAL gOOD.

Add your sliced mushrooms.

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Cook them until their semi-soft.  Salt that sucker to taste.

While your mushrooms are cooking, make sure you start your pasta water.  You want to salt the crap out of your water.  Supposedly until it taste like the sea.  I just add until I feel good about myself…like 2 teaspoons.

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I like my pasta al dente.  Like kinda a bit still chewy.

Please make sure you time this right!  Read the packet on your pasta box…if it’s says 7 minutes, cook your pasta 2 minutes less.  TRUST me. Use a timer. We are going to finish the pasta IN the sauce. 😉  But don’t start it yet…wait until you throw your clams in.

So…back to the sauce.

TURN THE HEAT UP TO HIGH!  THROW THE BABIES IN!

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Then quickly add the BOOZE.

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COVER IT to STEAM the YUMMY CLAMS.DSC_0847

Don’t you touch that cover for at least 2 minutes!  While you’re waiting…open all three of your canned clams, THROW YOUR PASTA INTO your boiling water and start your timer!

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Put in your canned clams

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COVER IT AGAIN Until it’s boiling!  THEN…SALT TO TASTE.

The babies should start opening….DROOL.

By the time it starts boiling again, your pasta should be at the 5 minute mark!

This is where amazing happens.

Add the pasta…

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TIME IT AT 2 MINUTES. Finish the pasta in the juices. It’s ok if you get a little pasta water into the sauce; this will help thicken the sauce because of the extra starches the pasta and pasta water adds.

Make sure you add enough SALT.  I added about a total of 3 – 4 teaspoons of salt. But I also love salt so I am going to say add salt to taste.  My clam pasta is typically a bit salter because I just think that’s how clam pasta is supposed to taste.   Plus that salty sauce/soupiness is so good with that crusty bread!

After you are satisfied with your flavor; start plating and add parmesan AND that toasted baguette! (no baguette pictured below)

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YUMMO. This is making me hungry.

This serves 4-6…depending on how much pastas your guests eat.  The above picture is plated MUCH larger than I usually would because I was feeding two big boys with VERY healthy appetites.

After, there is usually extra clams, clam sauce, onions and mushrooms.  What are you going to do with that?  EAT IT WITH YO BREAD FOO! 😉


WHITE WINE CLAM PASTA

Nom NOM NOM! Easy Italian at home!

Difficulty Level: Easy

Serving: 4-6 servings

Prep time: 15 Minutes

Cook time: 15 Minutes


Ingredients:

4-6 servings of pasta (depending on how much you eat); I recommend Spaghetti

2 cups of diced onions

4 cups of sliced mushrooms

3 6.5 oz cans of minced clams in clam juice (2 cans with juice, 1 can drained)

4 tablespoons (half a stick) of butter for pasta sauce

2 tablespoons of olive oil

1 ½ tablespoon of minced garlic

1 lb of Fresh and Cleaned Manila Clams

1 ½ cup of White Wine

Shaved Parmesan cheese

1 baguette

2 tablespoons of salted butter for toasted baguette

Instructions:

  1. Use 2 tablespoons of salted butter. Melt. Toast baguette. Put aside.
  2. In a large pot, melt butter and olive oil with Garlic. Add onions. Sweat. Throw in mushrooms until semi-soft. Salt to taste!
  3. Start and salt pasta water.
  4. Go back to your clam sauce, throw in cleaned clams. Add White wine. Cover to steam for at least 2 minutes.
  5. Add pasta into boiling water. Set timer for 2 minutes less then instructed time.
  6. Add canned clams into clam sauce. Cover until boil.
  7. Pasta should be completed; add pasta to clam sauce to finish. Set timer for remainder 2 minutes
  8. Plate and add parmesan and toasted baguette.
  9. Eat. Do a little dance. Get that money maker bigger.

LAST TIDBID: Makes sure you buy FRESH ingredients! This will make or break your pasta, if you buy stinky clams, your pasta will be stinky!  If you do NOT want to buy fresh clams, this can be made without them and just the canned clams and I promise you, it will be just as good.

This recipe is also very easily cut in half; if you do cut it in half, use 2 cans of clams with juice versus 1.5 cause what are u going to do with the other half?  Save it?  NO. Just throw that ish in.

ENJOY! 🙂