Beet Lara

This recipe was inspired by Eating Well Magazine. I made a few minor changes, added some peanuts and made extra sauce! It is also great the next day as a salad!

  • 3 tbps black rice
  • ¾ c quinoa
  • 1½ c water plus 2 tbsp, divided
  • 1/2 c lime juice
  • 1/2 c chopped scallions
  • 1/4 c chopped fresh cilantro
  • 1/4 c fish sauce
  • 2 tsp coconut palm sugar
  • 1 tsp crushed red pepper
  • 2 tbsp canola oil
  • 1 lb red beets, peeled and chopped
  • 1 c shredded cabbage
  • 1 c sliced cucumber
  • 1 c Thai basil and/or mint leaves
  • 1 c shredded carrrott

Place rice in a large skillet over medium-low heat. Cook, stirring occasionally, until well-toasted and starting to pop, 5 to 8 minutes. Grind to a fine powder in a spice grinder or with a mortar and pestle. Set aside.

Combine quinoa and 1½ c water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork.

Combine the remaining 2 tbsp water, lime juice, scallions, cilantro, fish sauce, brown sugar and crushed red pepper in a small bowl.

Heat oil in the skillet over medium-high heat. Add beets and cook, stirring, until almost tender, about 4 minutes. Add the ground rice and ½ of the sauce. Cook, stirring, until fragrant and the liquid is absorbed, about 2 minutes.

To serve, divide the quinoa among 4 bowls and top with the beet larb, cabbage, cucumber, herbs and carrot. Drizzle with the remaining sauce.

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Wheat Berry, Soy Sausage and Pomegranate Bowl

This recipe comes from Bon Appetite – with some minor adjustments. I used soy sausage, use regular chorizo if you prefer. It makes for great leftovers too.

  • 2 cups wheat berries
  • Salt
  • 4 tbsp olive oil, divided
  • 12 oz soy sausage, casings removed
  • 1 garlic clove, finely grated
  • 1/2 c plain Greek yogurt
  • 2 tbsp lemon juice, divided
  • 2 tsp za’atar, plus more for serving
  • Salt and pepper
  • 1/2 c pomegranate seeds
  • 1/4 c coarsely chopped min
  • 1 bunch scallions, thinly sliced, divided
  • 3 Persian cucumbers, thinly sliced into rounds
  • Pine nuts

Simmer wheat berries in a large saucepan of salted water until grains are tender and hulls have just started to split open (cook time will vary and can take up to 1 hour). Drain and rinse under cold water, then thoroughly drain again. Transfer to a large bowl.

Meanwhile, heat 1 Tbsp. oil in a medium skillet, preferably cast iron, over medium-high. Cook sausage, breaking up with a wooden spoon, until browned and crisp, 8–10 minutes. Transfer to a medium bowl with a slotted spoon.

Mix garlic, yogurt, 1 Tbsp. oil, 1 Tbsp. lemon juice, and 2 tsp. za’atar in a medium bowl; season with salt and pepper. Set yogurt sauce aside.

Add pomegranate seeds, chopped mint, half of scallions, remaining 2 Tbsp. oil, and remaining 1 Tbsp. lemon juice to bowl with wheat berries and toss to combine. Season with salt and pepper.

Divide wheat berry mixture among bowls and top with cucumbers, sausage, and remaining scallions. Drizzle with reserved yogurt sauce, scatter mint leaves over, and sprinkle with more za’atar. Sprinkle with pine nuts.

Grilled Veggie with Tahini Sauce

This is a simple and quick dinner – you can use whatever veggie or grain that is in seasons

  • 1 bunch of asparagus
  • 1 bunch of spring onions, large ones halved
  • 1 bunch of green garlic
  • 1 bunch of garlic scales
  • Young fava beans whole
  • Avocado, halved and sliced
  • Toasted sesame seeds
  • Nutritional yeast
  • 1 c cooked black rice
  • 1 c cooked lentils

Tahini Sauce

  • 1/2 c tahini
  • Juice of 1 lemon
  • 1 clove garlic, minced
  • 3/4 tsp salt
  • 1/2 c water

Combine in a blender until smooth.

Preheat a grill to high. Toss veggie with olive oil and grill until nicely charred. Toss with a little salt.

Spread some tahini sauce on a plate, top with rice, lentils, veggies, 1/2 tsp toasted season seeds, 1/2 tsp nutritional yeast, avocado and drizzle with more tahini sauce.

Serves 2.

Beef Chili

I toasted my chilies before soaking – smokey and oh so good.

  • 6 ancho chilies
  • 2 guajillo chilies
  • 2 Pasilla chilies
  • 2 tbsp olive oil
  • 2 lb beef chuck, cut knot bite size pieces
  • Salt and pepper
  • 2 onions, sliced thin
  • 6 cloves garlic, minced
  • 1 tbsp cumin
  • 1 tbsp dried oregano
  • 2 14 oz cans fire roasted tomatoes
  • 2 tsp Apple cider vinegar

Heat a large pot over medium heat, toast peppers and then place in a bowl and cover with 3 c boiling water. Set aside for 30 minutes. Remove stems and place in a blender and purée.

Heat oil in pot, add onions and cook till soft, stir in beef and garlic cook until meat is browned add remaining ingredients and chili purée, stir. Cook for 2 hours over low, add more water 1/2 c at a time if needed.

Top with grated cheese, sliced jalapeños, sliced red onions, sour cream, diced avocado or what ever else you like on your chili.

Serves 6.

Poached Egg Taco Bowl

This is one of those recipes that comes about at the end of the week when you are two tired to cooks. You could also fry the egg. This is more of a guide than a recipe.

  • 1 c rice
  • 1 4 oz can green chilies
  • 1 head of romaine, chopped
  • 1 avocado chopped
  • Tomatillo salsa
  • Red salsa
  • 2 eggs poached

Cook rice according to package, stir in chilies at the end.

Divide rice on half the plate, romaine on the other top with remaining ingredients and serve.

Serves 2.

Burrito Bowl

Chicken Burrito Bowl is a weeknight dream come true. Slow cook it all day, shred, reduce and chop some veggies. This is whole 30 friendly, as is Lucky Dog Hot Sauce who uses apple cider vinegar in most of their sauces.

Chicken

  • 1 1/2 lb chicken thighs
  • 1 tsp salt
  • 1 1/2 c chunky salsa
  • 1 c black beans, drained and rinsed
  • 1/2 tsp garlic powder
  • 1 tsp cumin

Toss in slow cooked and cook for 4 hours on high, 8 on low. Shred and reduce I’d needed.

Bowls:

  • 2 c cooked brown rice
  • 2 c shredded romaine
  • Pics de Gallo
  • Sliced olives
  • Jalapeños, sliced
  • Guacamole
  • Cilantro, chopped

Divide amount bowls and serve.

Chicken Caesar Bowl

This one is so good the cat was begging for it! And it’s Whole30 approved. The chicken needs to marinate for 24 hours. The rest comes together pretty quickly.

Chicken:

  • 1.5 lbs chicken breast
  • 1/4 c olive oil
  • Juice of one lemon
  • Salt and pepper
  • 2 cloves, minced
  • 1 tsp cumin
  • 1/2 tsp tumeric
  • 1 tsp paprika

Combine everything expect the chicken in an shallow bowl or zip lock bag – add chicken, put in the fridge and flip several times.

Cook on medium high heat on a BBQ for 5 min per side. Let rest 5 min and then slice thin.

Dressing

  • 1 eggs, room temperature
  • 1 ounce anchovies, ½ can or about 5 filets
  • 2 cloves garlic
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1/2 tbsp apple cider vinegar
  • Juice of 1 lemon
  • 1 cup olive oil
  • 1 ounce anchovies, ½ can or about 5 file
  • 1 tsp Dijon
  • Dash of cider vinegar hot sauce like Lucky Dog Hot Sauce

Combine all but olive oil in a food processor, pulse until smooth. With the machine running add oil in a slow stream until thick. If too thick, add water a TBSP at a time.

Salad:

  • 1 head of romaine, chopped
  • 1/4 c olives, chopped
  • 1 c cherry tomatoes, chopped
  • 1 c Quinoa, cooked

Toss all salad ingredient except quinoa with a couple tbsp of dressing.

Divide quinoa, salad and chicken among plates.

Serves 6. (Or extras for lunch – dressing will have lots left for future salads).