Quinoa Salad with Black Beans, Avocado and Cumin-Lime Dressing

Made this tonight and it is delicious. Too good not to share with you all. Enjoy!

Quinoa Salad with Black Beans, Avocado and Cumin-Lime Dressing

Ingredients

• 1 cup dry quinoa, rinsed
• 1 tbsp olive oil or coconut oil
• 1 3/4 cup water
• 1 can black beans, drained and rinsed
• 1 avocado, chopped into chunks
• handful cherry tomatoes, quartered
• 1/2 red onion, diced
• 1 small clove garlic, minced
• 1 red bell pepper, chopped into chunks
• small handful cilantro, diced
• 1 limes, juiced
• 1/2 tsp cumin
• 1/2 tbsp olive oil
• salt, to taste

Directions

1. Warm the olive/coconut oil in a medium saucepan over medium heat. Once it’s hot add the rinsed quinoa and toast for about 2-3 minutes until it starts smelling nutty and lovely. Add water, stir once, cover, and simmer with a lid on for 20 minutes.
2. While the quinoa is cooking, prepare all other ingredients. Prepare the dressing by combining the lime juice, oil, cumin, and salt. Whisk it aggressively. Adjust seasoning as necessary.
3. When the quinoa has finished cooking, remove it from heat and fluff with a fork. Add black beans and toss to warm them through.
4. Let the quinoa cool for about five minutes and then add all the remaining ingredients, including the dressing, and mix.

Quick Workout

Here is a quick fun workout you can fit into your busy day. Only takes 8 minutes to complete.

5 Burpees

5 Air Squats

5 Pushups 

As Many Rounds As You Can in 8 minutes!

Enjoy and do share your rounds with me.  I'd love to know how many you did.

My Chocolate Chip Cookies

When ever I have a sweet tooth here is the magic cookie that curbs my cravings. What I love most about it is that it's Gluten-Free.

2 Ripe Bananas
1 cup Quick organic oats
1/2 cup Chocolate chips or Raisins

Heaping spoonful of Almond Butter or Peanut Butter
Mix Well
Bake at 350 for 15 minutes

Banana Peanut Butter Ice Cream

Two-Ingredient Banana Peanut Butter Ice Cream

Yield: Serves 4

Ingredients:

4 large very ripe bananas
2 tablespoons peanut butter

Directions:

1. Peel bananas and slice into 1/2 inch discs. Arrange banana slices in a single layer on a large plate or baking sheet. Freeze for 1-2 hours.
2. Place the banana slices in a food processor or powerful blender. Puree banana slices, scraping down the bowl as needed. Puree until the mixture is creamy and smooth. Add the peanut butter and puree to combine. Serve immediately for soft-serve ice cream consistency. If you prefer harder ice cream, place in the freezer for a few hours and then serve.
*Note-if you have a hard time creating a creamy consistency, you can add 1-2 tablespoons of milk to help puree the banana slices. Make sure you use a powerful food processor or blender!

Protein Bars

I just came up with these healthy protein bars. So yummy and really curbs that sweet tooth craving. Enjoy!!



2cups All Natural Oats
1/2 cup water
4 scoops Whey Vanilla Protein
Handful of organic raisins
1 Tablespoon Ground Flax seed Meal
1/2 cup Almond Butter

Mix with hands, put in fridge to harden, cut and these freeze really well.

CLEAN CHINESE

Paired with brown rice or quinoa, this is a deilcious postworkout meal.

Sweet & Sour Chicken
4oz chicken breast
1 tsp garlic powder
1tsp red pepper flakes
1 red bell pepper
1 tbsp low-sugar organic ketchup
1 tbsp spicy brown mustard
1 tbsp apricot jam (Smucker's Low Sugar or Sugar Free Apricot jam)

1. Dice chicken into bite-sized pieces and season with garlic powder & red pepper flakes.
2. Set a skillet on medium high heat and spray with a bit of cooking oil. Add chicken and cook through, about 6-8 minutes
3. Meanwhile, slice bell peppers and set aside
In a small bowl, mix together ketchup, mustard & jam. Once the chicken is cooked, add the sauce and peppers to skillet. Lower heat and continue to cook for 5 minutes to heat through.

Serve & Enjoy!!!

Peanut Butter Chocolate Chip Cookies

1 can chickpeas (rinsed & drained)
1 1/2 cup pitted dates, about 20
2/3 cup peanut butter
1/2 cup skim milk
1/2 cup chocolate chips

Preheat oven to 375. Grind chickpeas and dates in the food processor until well chopped. Add peanut butter and milk and process until smooth. Scoop out into a separate bowl and stir in chocolate chips.  Scoop onto golf ball sized portions onto parchment covered cookie sheets. Press down slightly. Bake for about 15-18 minutes.

Makes about 21 cookies.