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clean eats

Estela's Celery Salad

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Estela's Celery Salad

I recently had brunch at Estela and had the simplest yet most delicious salad.  Comprised of only celery, golden raisins and pistachios, the combo was totally unassuming.  It was so light, refreshing and fresh.

Lucky for me (and for you) it’s so easy to recreate at home.  Topped with a poached egg for brunch or something a little heartier like scallops (pictured here) for dinner, it’s easy, fast, clean eats.

 

Celery Salad  

3 stalks celery chopped in ½ inch slices

1/3 cup golden raisins

¼ salted, chopped pistachios

3 mint leaves chopped chiffonade (little ribbons)

1 tbsp olive oil

½ tbsp balsamic vinegar

salt and pepper to taste

 

  1. After chopping celery, pistachios and mint, combine all ingredients.
  2. Top with salt, pepper, olive oil and balsamic vinegar

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Chicken and Quinoa Primavera

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Chicken and Quinoa Primavera

I adapted this recipe from Pinch of Yum’s crockpot recipe.  If you haven’t checked out this blog, I highly recommend it.  I use it for ideas and inspiration all the time!

 This recipe is definitely one of my favorites on the site and I wanted to share it with all of you.  I don’t have a crockpot at home so I quickly adapted this meal for a stovetop pot and/or dutch oven.

 Primavera means, “spring” in Italian and this dish certain celebrates the seasonal vegetables that are so fresh and flavorful, now that it's officially spring!   

 

Chicken and Quinoa Primavera

 

1 ½ Cups Quinoa

4 Cups Chicken Broth

1 lb Boneless Skinless Chicken Breast cut into bite sized pieces

2 Cups Frozen peas

1 Bunch Asparagus

½ Lemon

2 tbsp Pesto (store bough or make your own)

Fresh Herbs (Chives, Parsley, Basil)

Salt and Pepper to taste

 

  1. Preheat the oven to 450 degrees
  2. Cut the asparagus into bite-sized pieces
  3. On a baking sheet, drizzle the asparagus with olive oil, salt, pepper and lemon zest/juice
  4. Bake the asparagus for approximately 20 mintues (while quinoa and chicken are cooking)
  5. In a large pot or dutch oven, combine the quinoa, broth, chicken, salt and pepper
  6. Cook for 30 minutes or until the quinoa is light and fluffy and almost fully absorbed the broth.  It will be a creamy consistency.
  7. Add the asparagus, peas, pesto and fresh herbs.  Cook for another 10 minutes

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Pumpkin Pie Spiced Chia Seed Pudding

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Pumpkin Pie Spiced Chia Seed Pudding

If you’re like me and you have a sweet tooth at breakfast, finding a nutritious meal to start the day can be tough.  As much as I’d love to dig in to French Toast or Waffles I know I will regret the massive stomach ache and bloating that inherently ensues.  As for Tony’s the Tiger’s claims of Frosted Flakes being part of a well balanced meal, while they are GRRREAT, well balanced, they are not.

I first discovered chia seed pudding during my first stint in the Whole30 Challenge.  As much as my eating habits changed during that program, sometimes there are cravings (ahem sweet tooth, I’m looking at you) that you just can’t kick.

Chia Seed Pudding to the rescue!  This super simple recipe is not only sweet, without any added sugar, but it is also decadent and satisfying- because hello? It’s pudding! 

Tis the season for anything and everything pumpkin so I stayed on-trend but feel free to experiment with any flavor combination!

 

Pumpkin Pie Chia Seed Pudding

2 cups vanilla almond milk

½ cup chia seeds

1 tsp vanilla extract

1 tbsp cinnamon

1 tbsp pumpkin pie spice

  1. In a large Tupperware combine all of the ingredients and whisk together
  2. Let sit for 10 minutes and whisk again.  This will help prevent any clumping
  3. Seal the Tupperware and refrigerate for 2.5 hours, best overnight.

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