Thai Quinoa Salad

Do you eat carbs?
I do, but I am selective and limit servings.
Carbs give us energy but aren’t created equally. Choose carbs found in nature that contain fiber. (Avoid the crash & burn) My favs are sweet potato, oats and quinoa.
I ❤️ this Thai Quinoa Salad.
Make this on Sunday for lunches for the week or as a side dish.
I store servings in mason jars for grab-n-go.

(use food processor to save time chopping😉)

1 cup cook quinoa
2 cups grated carrots (~2 large)
2 cups grated purple cabbage
3 green onions, sliced
1 cup mint leaves, chopped
1 cup basil leaves, chopped
1/2 cup peanuts, chopped

1 jalapeño, seeds removed, sliced (optional)

1/4 cup extra virgin olive oil
1/3 cup fresh lime juice
2 Tbsp soy sauce or tamari or coconut aminos
2 Tbsp honey (or pure maple syrup)

1 Tbsp fish sauce (optional)

1. Place dressing ingredients in small bowl and stir to combine
2. Place remaining ingredients (except peanuts) in large bowl. Toss to combine. Add dressing, toss agin, top with peanuts.
3. Chill for 1 hour. Serves 5.
*recipe courtesy of Run Fast. Cook Fast. Eat Slow.

Zucchini Cashew Soup

zucchinicashewsoupIf you are a soup fan you must try this Zucchini Cashew Soup!
This simple recipe doesn’t require a any time to simmer.
Just steam zucchini then put in blender with a few ingredients.

1 1/2 chunked zucchini
1/8 cashews
herbal seasoning blend (I like Mrs. Dash)
Bragg’s liquid aminos or sea salt

Cover cashews with water and soak about 15 minutes.
Steam zucchini.
Place both in a blender and add Mrs Dash & Bragg’s.
*recipe courtesy of Beachbody’s Ultimate Reset


Spaghetti Squash with mushrooms and “cheese”

I have a new favorite dinner for Meatless Monday! – Spaghetti Squash with mushrooms and  “cheese”. Tastes like an alfredo pasta dish but healthier. Roasted squash with vegan homemade cheese sauce and sautéed mushrooms. Not a simple dish but worth the effort. *adapted from Natalie Jill’s 7 day Jumpstart


1 large spaghetti squash
2 medium potatoes, peeled and diced

1 medium carrot, peeled and diced

1/3 cup coconut oil

1/3 cup raw cashew

1/3 cup raw macadamia nuts

1/4 cup hemp seeds, hulled

2 Tbsp fresh lemon juice (about 1/2 lemon)

2 cloves garlic

1/4 tsp dry mustard

1/4 tsp cayenne pepper

2 tsp salt

1/2 tsp black pepper

1 Tbsp olive oil

2 cups shiitake mushrooms, stems removed & sliced
2 cups portobello mushrooms, stem removed & cut in quarters


*Cut spaghetti squash lengthwise and scoop out seeds. Place face down in baking dish with 1/2″ water.  Bake at 375 degrees for 50 minutes.
*In medium pot combine potatoes and carrot with water. Bring to a boil then simmer with lid for about 10 minutes. Drain veggies but keep 1 cup liquid.
*In a blender place  veggies, reserved liquid, coconut oil, nuts, seeds, spices, lemon juice and garlic. Blend until smooth.
*In medium skillet saute mushrooms with olive oil.

*Use a fork to get flesh out of squash. Divide into 4 servings. Cover with “cheese” and top with mushrooms.
(can freeze leftover sauce)