This salad goes very nicely with any kind of meat. Make it for your next barbecue. You will love it! Here is what you need to do for this:

12 oz. cooked tri-color pasta
1 cup sliced ripe olives
3 carrots – cut into strips
4 celery stalks – chopped
½ bell pepper – cut into strips
1 cup poppy seed dressing

• Mix all ingredients in a bowl.
• Add poppy seed dressing.
• Toss until everything is coated well.
• Serve and enjoy!

½ cup salad w/o dressing – CALORIES 183.19; FAT 1.75 grs (sat 0.14; mono 0.67; poly 0.5); PROTEIN 5.8 grs ; FIBER 2.11 grs; CARBS 35.55 grs; CHOLESTEROL 0.00 mg; IRON 1.77 mg; SODIUM 108.93 mg; CALCIUM 38.87 mg

Print the Tri-Color Pasta Salad Recipe Here

These baked sweet potatoes are a great addition to any meal. They are also elegant enough to serve as a side on festive occasions. Here is what you are going to need for this:

Serves six

6 sweet potatoes – thoroughly scrubbed
2 TBS unsalted butter
1 TBS honey
2 TBS freshly squeezed orange juice
1 tsp. orange zest
¼ tsp. chipotle powder or more to taste
¼ tsp. cinnamon powder

Preheat oven to 375 degrees.

Place the sweet potatoes on a pan and bake for 1 hour. Remove from oven and allow cooling – until cool enough to handle.

Melt the butter and honey together.

Carefully cut each baked potato in half. Scoop out the flesh – being careful not to tear the skins – into a bowl. Add the orange juice, orange zest, chipotle, cinnamon and melted butter and honey. Mix well.

Refill the potato skins with the mashed potatoes. Place them back in the oven – at 375 degrees – for 15 minutes. Remove from oven and serve. Enjoy!

1 whole sweet potato – CALORIES 159.26; FAT 3.91 grs (sat 2.45; mono 0.99; poly 0.16); PROTEIN 2.13 grs ; FIBER 4.00 grs; CARBS 29.74 grs; CHOLESTEROL 10.17 mg; IRON 0.83 mg; SODIUM 72.23 mg; CALCIUM 42.41 mg

Print the Twice Baked Sweet Potatoes Recipe Here

These crispy thin noodles are a fantastic addition to lettuce wraps, a great snack and wonderful as a ‘bed’ for stir-fries and other Asian meals. They are very easy to make but it is absolutely necessary to have your oil at 350 degrees at all times. If you do not, you will waste your rice noodles and will have to throw them away. These also cook within seconds so make sure you have a paper-towel lined dish and your spatula ready before you start. Here is what you need:

8 oz. rice noodles
2 cups peanut or vegetable oil
Salt

Fill a deep skillet or wok with the oil and heat it until it reaches 350 degrees.

Line a plate with paper towels and set aside. Break the noodles in half and separate them well. Place one noodle into the hot oil. If it crisps within seconds, your oil is ready. Grab a small handful of noodles – if you exaggerate the amount you will have a blob that will not crisp in the middle – and place them in the hot oil. They will crisp almost immediately. Flip the noodles for one second and then remove them from the oil. Do not over crisp these as they will burn very quickly. Allow the excess oil to drip from your spatula. Place them on the paper towels and salt them very lightly.

Repeat with all the noodles and enjoy.

CALORIES 71.59; FAT 3.44 grs (sat 0.38; mono 0.66; poly 1.41); PROTEIN 2.08 grs ; FIBER 0.03 grs; CARBS 8.06 grs; CHOLESTEROL 101.12 mg; IRON 1.44 mg; SODIUM 189.66 mg; CALCIUM 6.81 mg

Print the Crispy Rice Noodles Recipe Here

This pastel de quinoa is very tasty and can be used as a side or served as a vegetarian meal. It is also great for tea time or breakfast with a cup of tea or coffee. If you want to leave out the chipotle you may. Here is what you are going to need for this:

Serves 12

3 cups raw quinoa – cooked
1 TBS chipotle powder (opt)
1 tsp. cinnamon
1 cup melted vegetable shortening – hot
3 TBS sugar
3 eggs – lightly beaten
3 cups shredded fresh cheese

Heat the oven to 350 degrees.

Place the cooked quinoa in a large bowl. Add all the other ingredients and mix well. Place it in a buttered 9×13 oven proof dish.

Bake the quinoa for about 40 minutes – or until a knife comes out clean when you pierce it. Allow it to cool down for a few minutes and serve.

You can eat this warm or at room temperature. Enjoy!

CALORIES 501.30; FAT 33.49 grs (sat 12.13; mono 7.45; poly 8.89); PROTEIN 18.89 grs ; FIBER 3.55 grs; CARBS 30.44 grs; CHOLESTEROL 86.18 mg; IRON 2.31 mg; SODIUM 425.57 mg; CALCIUM 427.14 mg

Print the Spicy Quinoa Cake Recipe Here

Quinoa is an Andean cereal that is considered a super food due to its nutritional values. It is found in health stores, Whole Foods and Trader Joe’s in the US. However, a lot of grocery stores are starting to carry it because of its ever growing popularity. This meal can be served as a lite vegetarian dish or as a side. Here is what you are going to need for this:

Serves six

3 cups cooked quinoa*
1 pound cherry tomatoes
2 TBS olive oil
1 TBS coarse salt
20 sprigs fresh thyme or 1 TBS dried
2 tsp. black pepper
2 TBS Balsamic vinegar
1 tsp. sugar

Heat the oven to 400 degrees F.
Place the tomatoes in a roasting pan. Drizzle with olive oil, add salt, thyme and black pepper. Roll tomatoes around to coat them completely.
Place in the oven and roast for about 20 minutes. Remove pan from oven and add Balsamic vinegar and sugar. Shake pan to coat the tomatoes. Return pan to oven and cook for an extra 20 minutes.
Remove tomatoes from pan and toss around to coat well. Serve a top of couscous or steamed quinoa.

*HOW TO COOK QUINOA:
Check on the box and see if the quinoa you are using had been pre-rinsed. If not, wash and rinse it 3 to 4 times in order to remove the saponins. Here is what you need to do for 3 cups of cooked Quinoa:
¾ cups raw quinoa
1 ¼ cups water or low sodium vegetable stock
Salt
Olive oil
1. Wash the quinoa very well, scrubbing it between your hands and rinsing often until water comes out clear. This will take 3 to 4 times.
2. Place quinoa in a fine sieve colander and allow the water to drain well.
3. Heat a skillet with some oil, over high heat, until very hot. Add the quinoa and toast, stirring constantly, until quinoa turns golden and starts crackling, about 10 to 15 minutes.
4. Bring the low sodium vegetable stock or water to a boil in a separate pot.
5. Add the toasted quinoa. Season with salt – if using stock use salt sparingly. Cover. Reduce heat to low and allow steaming for approximately 20 minutes. The grains should be soft but not mushy. Add a little bit more water if necessary. You will know it is cooked when you have a translucent center with a ring on the outside. Fluff with a fork and serve.

Roasted tomatoes – CALORIES 65.35; FAT 4.68 grs (sat 0.66; mono 3.33; poly 0.59); PROTEIN 0.78 grs ; FIBER 1.19 grs; CARBS 5.56 grs; CHOLESTEROL 0.00 mg; IRON 0.56 mg; SODIUM 345.35 mg; CALCIUM 12.93 mg

½ cup cooked quinoa – CALORIES 78.20; FAT 1.29 grs (sat 0.15; mono 0.34; poly 0.7); PROTEIN 3.00 grs ; FIBER 1.48 grs; CARBS 13.63 grs; CHOLESTEROL 0.00 mg; IRON 0.97 mg; SODIUM 390.42 mg; CALCIUM 12.00 mg

Print the Quinoa with Roasted Tomatoes Recipe Here

Here is a nice side dish for Thanksgiving in lieu of green bean casserole. It is absolutely delicious and quite easy to make. It is also a lot healthier. Here is what you are going to need for this:

2 medium red onions, finely sliced
1 pound green beans, trimmed
3 tablespoons butter
1 teaspoon sugar
1/8 cup Balsamic vinegar
Salt & Pepper

Melt 2 tablespoons butter in a large skillet. Add the onions and cook for 30 to 40 minutes, until dark brown, stirring occasionally. Add remaining butter, sugar and vinegar. Cook for a few minutes until vinegar dries up.

Bring a large pot of salted water to a boil. Add the green beans. Bring water back to a boil and cook green beans for 4 minutes. Drain and run under very cold water to stop the cooking process.

Move the onions to one side of your skillet. Add the green beans and season with salt & pepper. Mix in with the onions and serve. Enjoy

Print the Green Bean & Caramelized Onion Recipe Here

Roasted squash is always a great side dish for anytime in the fall or winter. However, it is perfect for Thanksgiving! Here’s a great recipe for maple roasted squash. This is what you are going to need for this:

1 butternut squash
1 delicatta squash
1 acorn squash
¼ cup olive oil
¾ cup maple syrup
½ teaspoon ground sage
½ teaspoon dried thyme
Salt & Pepper
Heavy cream

Preheat oven to 400 degrees.

Wash the squashes well. Peel and dice the butternut squash. Cut the acorn squash into wedges. Peel and seed the delicatta. Cut into thin round shapes.

Place all cut squash in a bowl. Whisk together and pour over the squash. Season with salt and pepper. Toss to coat well. Place in a roasting pan in a single layer.

Place pan in oven and cook the squash, flipping once very carefully, until tender and starting to brown. Move roasted squash to serving dish. Drizzle with heavy cream. Serve and enjoy

Print the Maple Roasted Squash Recipe Here

I grew up in Bolivia and quinoa was always a normal staple for us. We ate it steamed like rice, as porridge, in soups and in a sort of cakey bread (pastel de quinoa). It is not until recently – and by that I mean maybe 10 years ago – that I started making salads with it. Quinoa was a very important meal for the Incas and is dubbed the ‘golden grain of the Andes’. It is considered a super food and is very high in protein, iron and manganese. It is also free of sodium and cholesterol and contains all 9 essential amino acids the body needs. Quinoa has a nutty, earthy flavor to it. It contains saponins that are released during cooking and will make it bitter; therefore, quinoa must be washed and rinsed thoroughly – a good 3 to 4 times – in order to prevent bitterness. However, most quinoa sold in the US has already had the saponins removed during processing. When you cook it the solid grains become transparent with an exterior ring. This cereal has an ever-growing popularity around the world and is easier and easier to find at your local grocery store.

Check on the box and see if the quinoa you are using had been pre-rinsed. If not, wash and rinse it 3 to 4 times in order to remove the saponins. Here is what you need to do for 3 cups of cooked Quinoa:

3/4 cups raw quinoa
1 1/2 cups water or low sodium vegetable stock
Salt
Olive oil

1. Wash the quinoa very well, scrubbing it between your hands and rinsing often until water comes out clear. This will take 3 to 4 times.
2. Place quinoa in a fine sieve colander and allow the water to drain well.
3. Heat a skillet with some oil, over high heat, until very hot. Add the quinoa and toast, stirring constantly, until quinoa turns golden and starts crackling, about 10 to 15 minutes.
4. Bring the low sodium vegetable stock or water to a boil in a separate pot.
5. Add the toasted quinoa. Season with salt – if using stock use salt sparingly. Cover. Reduce heat to low and allow steaming for approximately 20 minutes. The grains should be soft but not mushy. Add a little bit more water if necessary. You will know it is cooked when you have a translucent center with a ring on the outside. Fluff with a fork and serve.

1/4 cup – CALORIES 174.13; FAT 6.2 grs (sat 0.93; mono 3.4; poly 1.56); PROTEIN 6.39 grs ; FIBER 2.23 grs; CARBS 23.09 grs; CHOLESTEROL 2.25 mg; IRON 1.63 mg; SODIUM 399.59 mg; CALCIUM 17.44 mg

Print the Steamed Quinoa Recipe Here

The whole idea with these little potatoes is to boil them first, smash them and then roast them until they are super crunchy. These really fun to eat and kids love them. They are also a great alternative to deep fried potatoes. They deliver the same amount of crunch at a much lower fat level.

Serves four

16 baby potatoes – any kind will do
Olive oil
Kosher salt/ Black pepper

Scrub the potatoes well to rid them completely of dirt. Place them in a pot and cover with water. Salt it and bring the pot to a boil. Reduce the heat and simmer for about 20 minutes until they are cooked through and you can easily pierce them with a fork.

Remove the potatoes from the pot and let them cool down completely.

Heat the oven to 400 degrees.

Place the cooked potatoes on a lightly oiled baking sheet – about 2 inches apart. Use a small glass to smash the potatoes. Don’t worry if they break a little.

Drizzle the potatoes with olive oil. Add salt and pepper and place them in the oven. Roast them until they are crunchy – about 15 minutes.
Remove from oven and serve as a side for just about everything. Enjoy!

CALORIES 247.55; FAT 6.97 grs (sat 0.99; mono 4.92; poly 0.81); PROTEIN 4.92 grs ; FIBER 5.36 grs; CARBS 42.62 grs; CHOLESTEROL 0.00 mg; IRON 1.94 mg; SODIUM 524.77 mg; CALCIUM 29.34 mg

Print the Crunchy Smashed Potatoes Recipe Here

This stuffing is one of my very favorite ones! I love the combination of the sausage with the apples and walnuts. Make it ahead of time if you need to – not more than a day – and warm it up before serving. This is what you need for this:

1 small loaf crusty bread, cut into small cubes
4 tablespoons butter
1 large yellow onion, finely chopped
2 celery stalks, finely chopped
1 pound Italian sausage
1 teaspoon fresh thyme leaves
1 teaspoon fresh sage leaves, chopped
1 teaspoon cayenne pepper, optional
1 small Granny Smith apple
¾ cup chopped walnuts
2 ½ cups chicken broth
1 egg

Preheat the oven to 375 degrees. Place the cubed bread on a baking sheet and place in oven. Bake for 15 minutes, flipping bread after 7 minutes. Place dried bread in a large bowl.

Melt butter in a large skillet. Add the onion and celery and cook for 2 minutes. Add the sausage and cook, stirring occasionally. Add the herbs and cayenne if using. Mix well. Cook for 2 minutes.

Add the sausage to the bread in the bowl. Whisk the egg into the chicken broth and add to the bread mixture. Mix well. Add the stuffing to a buttered oven proof dish. Cover with foil and refrigerate for 1 hour.

Bake the stuffing at 375 degrees – covered for 30 minutes, uncovered for 30 minutes. Enjoy!

Print the Sausage & Apple Stuffing Recipe Here