Spinach Quinoa

Info
Prep Time: 10 min
Cooking: 15 min
Waiting: 15 min
Makes: 4 servings
Source: Ricardo Cuisine

What You Need
1 small onion, finely chopped
1 clove garlic, finely chopped
1 Tbs (15 ml) olive oil
1 cup (250 ml) quinoa, thoroughly rinsed
1 1/2 cups (375 ml) chicken broth
1 cup (250 ml) fresh spinach, chopped
Salt & Pepper

Make It
In a saucepan, SOFTEN the onion and garlic in the oil. SEASON with salt and pepper. ADD the quinoa and broth. BRING to a boil. COVER and SIMMER for 15 minutes over low heat. REMOVE from the heat and ADD the spinach. COVER and let stand for 15 minutes. ADJUST the seasoning.

My Comments
I use this recipe as a base then I add edamame, carrots...

Mixed Berries and Banana Smoothie

Info
Prep Time: 5 min
Makes: 2 servings
Source: Food Network Kitchen

What You Need
1 cup frozen mixed berries
1 frozen ripe banana
1/2 cup low-fat vanilla yogurt
1/4 cup orange juice
1 tsp honey (optional)

Make It
COMBINE all ingredients together in a blender and PUREE until smooth.

My Comments
I use a ripe banana, but not frozen. I add honey and cinnamon.

Beginner's Luck Green Smoothie

Info
Makes: 1 serving
Source: Simple Green Smoothies

What You Need
1 cup of fresh spinach
1 cup water
1/2 cup pineapple
1/2 cup mango
1 banana peeled

Make It
1. PLACE spinach and water in blender. PUREE until smooth.
2. ADD fruit and BLEND again.

Note
* Use at least one frozen fruit to make the smoothie cold or serve over ice.

Banana Bread

Info
Prep Time: 20 min
Baking Time: 1 hr
Makes: 10 servings
Freezes
Source: Ricardo Cuisine

What You Need
3 ripe bananas (375 ml / 1 1/2 cups)
Juice of 1/2 lemon
1/4 cup (60 ml) vegetable oil
2 cups (500 ml) unbleached all-purpose flour
1/2 tsp (2.5 ml) ground cinnamon
2 tsp (10 ml) baking powder
1/2 tsp (2.5 ml) baking soda
1/4 tsp (1 ml) salt
2 eggs
1 cup (250 ml) sugar
2 Tbs (30 ml) molasses
3/4 cup (180 ml) walnuts, toasted and chopped

Make It
1. With the rack in the middle position, PREHEAT the oven 180°C (350 °F). Butter and flour a 23 x 13-cm (9 x 5-inch) loaf pan.
2. In a bowl with a fork, coarsely MASH the bananas with the lemon juice. ADD the oil. Set aside.
3. In another bowl, COMBINE the dry ingredients. Set aside.
4. In a third bowl, BEAT the eggs with the sugar and molasses with an electric mixer until light and fluffy, about 3 minutes. At low speed, ADD the dry ingredients alternately with the bananas. With a wooden spoon, STIR in the nuts. 
5. SPREAD in the prepared pan. BAKE for about 1 hour or until a toothpick inserted in the centre of the cake comes out clean. Let cool and unmould. 



Note
*Bananas
Freeze very ripe bananas directly in their skin. Before preparing the recipe, thaw in the microwave oven for a few seconds at a time. Cut one end of the bananas and press to extract the flesh.
*Flour
You can substitute 125 ml (1/2 cup) of the flour for 125 ml (1/2 cup) of ground flaxseed.
*Step 2
Mash the bananas with the lemon juice to prevent the flesh from browning.
*Step 4
At this stage, do not overbeat.

My Comments
Yummy! This is my favorite recipe for banana bread.

Chickpea Salad

Info
Prep Time: 30 min
Makes: 4 servings
Source: Ricardo Cuisine

What You Need
> Vinaigrette:
2 Tbs (30 ml) cider vinegar or white wine vinegar
2 Tbs (30 ml) olive oil
1/2 tsp (2.5 ml) honey
1/2 tsp (2.5 ml) Dijon mustard
1 small clove garlic, finely chopped

> Salad:
1 can 19 oz (540 ml) chickpeas, rinsed and drained
1 red or orange bell pepper, seeded and diced
2 stalks celery, thinly sliced
1 Gala or Cortland apple, cored and diced
3 green onions, thinly sliced
Salt and pepper

Make It
1. In a large bowl, COMBINE all the vinaigrette ingredients with a whisk. 
2. ADD the salad ingredients and TOSS well. Season with salt and pepper. 

My Comments
Simple and delicious.

Greek Salad

Info
Prep Time: 30 min
Makes: 4 servings
Source: Ricardo Cuisine

What You Need
> Dressing:
3 Tbs (45 ml) olive oil
2 Tbs (30 ml) lemon juice
3 Tbs (30 ml) oil-packed pitted black olives, drained and finely chopped
2 Tbs (30 ml) chopped parsley
1 tsp (5 ml) sugar
1 tsp (5 ml) Dijon mustard
1/2 tsp (2.5 ml) dried oregano

>Salad:
4 tomatoes, cubed
1 English cucumber, diced
1 yellow bell pepper, seeded and cubed
3/4 cup (180 ml) feta cheese, diced
1/2 cup (125 ml) red onion, thinly sliced
Salt and pepper

Make It
1. In a salad bowl or a large bowl, COMBINE all the dressing ingredients with a whisk. 
2. ADD the salad ingredients and TOSS to combine. Season with salt and pepper. Place the salad in the refrigerator until ready to serve.

My Comments
Instead of putting the olives and parsley in the dressing, I added them in the salad. I also added some balsamic vinegar to the dressing. Simple and quick recipe.

Apple and Molasses Muffins

Info
Prep Time: 20 min
Baking Time: 25 min
Makes: 18 servings
Freezes
Source: Ricardo Cuisine

What You Need
1 3/4 cups (430 ml) unbleached all-purpose flour
2 tsp (10 ml) baking powder
1/2 tsp (2.5 ml) baking soda
1/2 tsp (2.5 ml) ground cinnamon
1/2 tsp (2.5 ml) ground ginger
2 eggs
3/4 cup (180 ml) brown sugar
3/4 cup (180 ml) milk
1/2 cup (125 ml) canola oil
1/2 cup (125 ml) molasses
1 1/2 cups (375 ml) All-Bran cereal
3 Granny Smith apples, peeled, cored and diced

Make It
1. With the rack in the middle position, PREHEAT the oven 180°C (350 °F). Line 18 muffin cups with paper or silicone liners.
2. In a bowl, COMBINE the flour, baking powder, baking soda and spices. Set aside.
3. In a large bowl, COMBINE the eggs, sugar, milk, oil and molasses with a whisk. ADD the cereal and let SOAK for about 5 minutes. ADD the dry ingredients all at once and STIR with spatula, just enough to moisten the flour. STIR in the apples.
4. With a 75 ml (1/3 cup) ice cream scoop, SPOON the batter into the cups. BAKE for about 25 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Let cool on a wire rack.

My Comments
I baked double portion using 6 apples. The moisture and the degree of sweetness are perfect.