Quinoa Tabouli Time

Tabouli salad is one of the most nutrient-packed Middle Eastern dishes. After learning that I had a wheat and gluten sensitivity five years ago, I was bummed that I could no longer have this delicious salad that is made with bulgur wheat...until I made my own recipe with qunioa (keenwah). This is a great dish to bring to a barbecue; it's the perfect dish for athletes with it's plethora of antioxidants and it's complete amino acid profile.

Ingredients: (serves 4)

-3 cups pre-cooked quinoa, refrigerated

(to cook quinoa, take 1 dry cup of quinoa, rinse in water.  Bring two cups

of water to boil, add the cup of quinoa, reduce to simmer and cover for

20-25 minutes)

-1/2 a small red onion, thinly sliced (optional)

-1 cucumber: peeled, seeded and chopped

-2 tomatoes, seeded and chopped

-Handful of cilantro, chopped (can also experiment with mint or parsley)*

-Juice of 1 Lemon

-2 Tablespoons of olive oil

2 Tablespoons Apple Cider Vinegar

DIRECTIONS:  In a large bowl, mix all ingredients well.

*Add more for an antioxidant boost!

Wild Rice Fueling & Recovery Salad Shannon-Style

The best type of food to have before and after a workout (about 2 hours after your recovery shake) is a nice complex carbohydrate with a decent amount of protein! This tasty wild rice salad meets the criteria with Aduki beans (which actually do NOT cause gas). 

Ingredients:

- 1 package of Lundberg Jubilee wild rice, cooked

- 1 can of Eden Aduki beans

- 1 handful of cilantro chopped

- 2 stalks of celery, diced into small pieces

- 2 medium carrots, diced into small pieces

- 3/4 cup dried cranberries

-3/4 cup raw pumpkin seeds

Dressing: 

- juice from two limes

- 2 Tablespoons olive oil

- 2 Tablespoons rice vinegar

- 2 squirts of agave nectar

- 1/2 teaspoon of cumin

- dash of salt

- dash of pepper

Directions: 

Cook rice according to package instructions. Allow to cool (I often cook it the night before I make the salad). Mix all of the ingredients well. Prepare the dressing and pour over the salad and mix well again! That was easy!

Tasty Gluten-Free Tea Cookies!!!

What is your favorite dessert food? My ultimate favorite is brownies—I am a major pushover for brownies, especially when made with dark chocolate and walnuts. Brownies are special; they’re not something I crave everyday; a nice-sized brownie is something I reward myself with after big accomplishments. However, I am not perfect; I admit to having a sweet tooth and fruit doesn’t always do it for me. What’s a girl to do, especially when she would love to have shortbread cookies with her tea yet she’s on a gluten-free diet? Introducing…my gluten-free tea cookies. I made these cookies last week and the whole batch vanished within a day; turns out my husband loved accompanying his coffee with them!

Shannon’s Gluten-Free Tea Cookies

2 cups of raw almonds

1/3 cup coconut sugar

Grated lemon rind from 2 lemons

1 egg

Directions:

Preheat your oven to 350. Use a food processor to pulse the almonds into flour. Add sugar, lemon rind, and egg and process until a dough forms. Spray olive oil on a baking sheet. Form the dough into small balls and place about an inch a part on a cookie sheet. Bake for 16-18 minutes or until golden.