Thursday, February 13, 2014

Feed Your Beauty: Honey Chipotle Chicken Bowls

We love protein! Not only is it yummy and filling, but eating enough protein helps to build collagen, which helps the skin appear (and feel) supple. Proteins are necessary for tissue repair and for the construction of new skin tissue. Every skin cell needs protein to maintain its life. Protein is also the primary substance used to “replace” worn-out or dead skin cells.  In other words, getting enough protein in your diet will help you maintain youthful skin! Which is why we were super excited when we came across this recipe for Honey Chipotle Chicken Bowls. The combo of quinoa and chicken give it a double dose of protein! So go ahead and make this your next meal, your skin will thank you for it!

 

chipotle chicken bowl recipe

Ingredients:

honey chipotle chicken
1 pound boneless, skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
3 tablespoons adobo sauce, from a can of chipotles in adobo
2 tablespoons honey
1 tablespoon dijon mustard
1 tablespoon honey mustard
2 tablespoons chopped fresh cilantro
4 garlic cloves, minced

 

salad
6 cups spring greens
1/2 pint cherry tomatoes, halved
1/4 cup torn fresh cilantro
4 green onions, sliced
1 avocado, sliced
1 lime, juiced
1 tablespoon olive oil
1/2 tablespoon honey

 

lime quinoa
1/2 cup uncooked quinoa, rinsed
1 cup low-sodium chicken or vegetable stock, or even water
1 tablespoon coconut oil
1 lime, juiced and zest freshly grated
1/4 teaspoon salt
1/4 teaspoon pepper

 

Directions:

Add the chicken breasts to a baking dish or ziplock bag and season with salt and pepper. In a bowl, whisk together the olive oil, adobo, honey, mustards, cilantro and garlic. Pour the marinade over the chicken, covering it evenly. Place it in the fridge and marinate for at least 2 hours, or even overnight.

 

When you’re ready to make the meal, heat a large nonstick skillet over medium-high heat. Add a tiny bit of olive oil and add the chicken, then cover the skillet and cook until the chicken is deeply browned on both sides and cooked in the center, about 6 minutes per side.

 

To make the salads, add the greens in a large bowl and toss them with a sprinkle of salt and pepper. Add the chicken on top along with the quinoa, the tomatoes, cilantro, green onions and avocado. Drizzle the bowl with the lime juice, olive oil and honey. Serve!

 

lime quinoa
Add the quinoa and stock (or water) to a saucepan over high heat and bring it to a boil. Once boiling, reduce the heat to low and cover the pot. Cook for about 15 minutes, or until all the liquid is absorbed. Stir in the coconut oil (you can swap butter), lime juice, zest, salt and pepper.

 

Source: How Sweet It Is

Friday, November 8, 2013

Feed Your Beauty: Quinoa Cauliflower Patties

We love quinoa patties of just about any kind because they are delicious and filling and they make great leftovers to take to work with you the next day!  So when we discovered this recipe for Quinoa Cauliflower Patties we just couldn’t get enough!  Not only are they one of our favorites BUT the fact that they contain cauliflower means they are great for your skin! Cauliflower is another antioxidant rich food which means that  it helps to destroy free radicals that accelerate the signs of aging.  So join us in reducing the appearance of wrinkles while we fill our tummies with these healthy and delicious patties …

 

quinoa cauliflower patties sprouted kitchen

 

Ingredients:

1 cup quinoa
1 1/2 cups cauliflower florets
4 eggs
6 scallions, white and green parts
3/4 cup rolled oats
sea salt and pepper
1 1/3 cup sheep’s milk feta
zest of one large or two small lemons
1/2 cup roughly chopped flat leaf parsley
ghee, for cooking

 

Instructions:

Rinse the quinoa. Put the quinoa and 2 cups water in a medium pot. Bring it up to a boil, add a pinch of salt and pepper, turn it down to a simmer and cover and cook for 15 minutes. Fluff with a fork, turn off the heat, set the lid ajar to rest.

 

In a food processor, pulse the cauliflower until it resembles cous cous. About 10-15 times.

 

In a large bowl, whisk the 4 eggs together well. Add the cauli cous cous to the eggs. Back to the processor (it’s fine if it still has cauli crumbles, leave them), add the scallions and oats and pulse a few times to roughly chop. Add this to the egg bowl along with the cooked quinoa. Add a generous pinch of salt and pepper, the crumbled feta, lemon zest, chopped parsley and stir to mix well. Let the mixture rest in the fridge for 30 minutes.

 

Warm a nub of ghee in a heavy bottomed skillet over medium high heat. Form the quinoa mixture into patties about 4” wide and 1” thick. Cook them for about 4 minutes on each side until just crisped, covering them after the flip to completely warm though. The patties will keep covered in the fridge for 3-4 days.

 

Source: Sprouted Kitchen

Wednesday, October 9, 2013

Feed Your Beauty: Shaved Fennel, Apple and Crispy Quinoa

We are crazy for fennel! Not only does it have a unique flavor but it does wonders for your skin! It’s antiseptic and diuretic, which helps to alleviate puffiness in your skin and decrease oil.  So when we came across this light and delicious recipe for Shaved Fennel, Apple and Crispy Quinoa we just had to share it! Give it a try…

 

shaved fennel salad

 

Ingredients:

Salad Ingredients
1/2 cup uncooked red quinoa
1 cup veggie broth (low sodium is fine if preferred)
1 small fennel bulb, trimmed
1 honeycrisp apple
2 cups mixed greens, rinsed and dried
2 tablespoons olive oil
Kosher salt

 

Dressing Ingredients
3 tablespoons Greek yogurt
1 tablespoon Dijon mustard
2 teaspoons honey
1/4 cup extra virgin olive oil
Juice of 1/2 a lemon
Kosher salt

 

Instructions:

1. To cook the quinoa, add the veggie broth to a pot and bring to a boil.  Stir in the quinoa, cover and reduce heat to medium low.  Simmer until all the veggie broth has been absorbed, approximately 15 minutes.  Remove from heat and let cool.

 

2. While the quinoa is cooking, prepare the rest of the salad.  Place the greens on a platter.  Using the mandoline, thinly slice the fennel bulb and apple. Drizzle a little lemon juice on top of the apple slices so they don’t brown.  Decorate the greens with the fennel and apple and set aside.

 

3. Next, make the dressing by whisking together the greek yogurt, Dijon mustard, and honey.  Transfer the yogurt mixture into a salad dressing shaker and add 1/4 cup olive oil, lemon juice, and 1/4 teaspoon of Kosher salt.  Shake vigorously for 10 seconds.

 

4. Once the quinoa is done cooking, open the pot lid and let rest for 2 minutes.

 

5. Add 2 tablespoons olive oil to a medium sauté pan.  Set over medium-high heat.  Once the oil has heated, add the quinoa to the pan and spread out across the surface.  Refrain from stirring as this will allow the quinoa to crisp up.  After 2-3 minutes, give the quinoa a stir and cook for another 4-5 minutes. Season with 1/4 teaspoon of Kosher salt.  Remove from heat.

 

6. Using a spoon, sprinkled the quinoa on top of the sliced fennel and apple.  Drizzle dressing on top and serve.

 

Source: A Thought For Food

Monday, June 10, 2013

Feed Your Beauty: Quinoa Salad w/Peas, Favas, Lemon, and Feta

If you’re looking for a fresh, light summer salad that will still fill you up than check out this amazing Quinoa Salad w/Peas, Favas, Lemon, and Feta that we found!  This salad is packed full of protein which will leave you satisfied long after the plate has been cleared.  PLUS, one of the key ingredients is Fava Beans which are very high in Potassium.  What does that mean for your skin?  It just so happens that Potassium keeps your cells hydrated and your skin internally moisturized!  No one wants dry, cracked skin, and eating enough Potassium can help your skin stay hydrated from the inside out!

 

quinoa fava bean pea lemon salad

 

Ingredients:

2 cups chicken stock or water
2 ½ teaspoons salt
1 cup quinoa, rinsed
¾ cup English peas
¾ cup fava beans
2 ounces feta cheese, crumbled
¼ cup fresh mint leaves
½ cup watercress
2 teaspoons finely grated lemon zest
¼ cup olive oil
½ teaspoon freshly ground black pepper

 

Instructions:

In a medium saucepan, bring the chicken stock and ½ teaspoon of the salt to a boil. Add the quinoa, lower the heat to a simmer, cover the pan, and cook for 15 minutes. The quinoa will absorb all the water. Transfer to a large bowl to cool, about 15 minutes.

 

Meanwhile, in a medium saucepan, bring about 3 cups water and the remaining 2 teaspoons salt to a boil. Blanch the peas and lima beans in the water for about 1 minute. Drain the water and immediately submerge the peas and lima beans in a bowl of ice water. This will stop the cooking process and keep their color.

 

Add the blanched peas, lima beans, and the rest of the ingredients to the bowl with the quinoa. Toss and serve at room temperature or chilled.

 

Source: Canelle et Vanille

Monday, May 27, 2013

Feed Your Beauty: Quinoa Fruit Salad with Honey Lime Dressing

It’s Memorial Day which means that summer has officially begun!  We’re ringing in this amazing season with a delicious summer salad recipe for Quinoa Fruit Salad with Honey Lime Dressing!  We love this recipe because you can use all your favorite summer fruits and berries to fill your tummy and make your skin glow!  So go ahead and dig in and have a Happy Memorial Day!

Quinoa Fruit Salad summer salad

Ingredients:

1 cup quinoa
2 cups water
Pinch of salt

 

For the Honey Lime Dressing:

Juice of 1 large lime
3 tablespoons honey
2 tablespoons finely chopped fresh mint

 

For the fruit:

1 1/2 cups blueberries
1 1/2 cups sliced strawberries
1 1/2 cups chopped mango
Extra chopped mint, for garnish-optional

 

Instructions:

Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.

 

To make the Honey Lime Dressing: In a medium bowl, whisk the lime juice, honey, and mint together until combined.

 

In a large bowl, combine quinoa, blueberries, strawberries, and mango. Pour honey lime dressing over the fruit salad and mix until well combined. Garnish with additional mint, if desired. Serve at room temperature or chilled.

 

Note-Use your favorite fruit in this salad. Blackberries, peaches, kiwi, raspberries, pineapple, grapes, etc. are great options!

 

Source: Two Peas and Their Pod