Sample Grain

Recipe Plans

It feels good to eat well (and healthy)

Cooking feeds your body, mind, and soul. It allows you to control the food you put into your body, connect with your family and friends over a home cooked meal, and save the money you might otherwise spend in restaurants or on processed, prepackaged foods. Believe it or not, making simple and satisfying meals from scratch doesn’t have to be hard. Here are some of my favorite easy, healthy recipes. You’ll find that eating well can also be delicious!

Millet with Roasted Sunflower Seeds
 
Ingredients:
1 cup millet
1/2 cup sunflower seeds
3 cups water
Pinch of sea salt
 

Directions:

  1. Wash and drain millet.

  2. Dry-roast sunflower seeds in a skillet over medium heat until they smell nutty, approximately 4 minutes.

  3. Bring water to boil and add millet and seeds.

  4. Cover and simmer for 30 minutes.

  5. When done, fluff and let sit for 10 minutes. Mix, serve and enjoy.


Notes:

If millet is too dry for you, add more water when cooking. Or add a tablespoon of olive oil when it is done.

 

Prep time:
5 minutes

Cooking time:
45 minutes

Yields:
4 people

Wild Rice
 
Ingredients:
1 cup wild rice
4 cups water
Pinch of sea salt
 

Directions:

  1. Wash and drain rice.

  2. Bring rice and water to a boil.

  3. Add salt.

  4. Turn heat to low, cover and simmer for 45-50 minutes.

  5. Grain is ready when black seeds open up.

  6. Mix and serve.

 

Prep time:
5 minutes

Cooking time:
60 minutes

Yields:
4 people

Quinoa Pilaf
 
Ingredients:
1 cup quinoa
2 1/4 cups water or stock
1/2 cup dried cranberries
1/2 cup walnut pieces
1/4 cup chopped fresh parsley pinch of salt
 

Directions: 

  1. Rinse quinoa in fine mesh strainer until water runs clear.

  2. Boil the water and add quinoa and salt, cover and reduce heat.

  3. After 15 minutes add cranberries and walnuts to top; do not stir.

  4. Cook 5 minutes more, until all the liquid is absorbed.

  5. Remove from heat, add parsley and fluff with fork, cover and let sit for 3-5 minutes and serve.

 

Notes: 

 

Prep time:
3 minutes

Cooking time:
30 minutes

Yields:
4 people

Quinoa Boats
 
Ingredients:
4 corn tortillas
1 cup quinoa
1 cup black bean soup
1 can black beans
1 can chickpeas
1 onion
2 cups mushrooms
1 avocado (or 10 if you're like me & love them) for garnish 
 

Directions: 

  1. Preheat oven to 375

  2. Rinse & drain quinoa in strainer

  3. Cook quinoa according to directions, substituting 1 cup black bean (or any desired soup) for water

  4. In last 10 minutes of cooking quinoa, add in beans & chickpeas

  5. Take tortillas and spritz with water. Warm up (either in microwave or oven) till warm & pliable

  6. Flip cupcake tin upside down.

  7. Place tortillas in the grooves between the cupcake holders, forming the shape of the tortilla bowl

  8. Bake tortillas in oven at 375 for about 20 minutes. Watch carefully and take out when just starting to brown & crisp.

  9. Meanwhile, drain & rinse beans; wash mushrooms

  10. Saute onions untill carmelized, add in mushrooms and saute for a few more minutes

  11. Assemble!  (Place quinoa & bean mixture in tortillas, add onions & mushrooms, top with slices of avocado.

  12. Enjoy!

 

Notes:

 

Prep time:

40 minutes

Cooking time:
20 minutes

Yields:
4 people

Quinoa Boats
 
Ingredients:
4 corn tortillas
1 cup quinoa
1 cup black bean soup
1 can black beans
1 can chickpeas
1 onion
2 cups mushrooms
1 avocado (or 10 if you're like me & love them) for garnish 
 

Directions: 

  1. Preheat oven to 375

  2. Rinse & drain quinoa in strainer

  3. Cook quinoa according to directions, substituting 1 cup black bean (or any desired soup) for water

  4. In last 10 minutes of cooking quinoa, add in beans & chickpeas

  5. Take tortillas and spritz with water. Warm up (either in microwave or oven) till warm & pliable

  6. Flip cupcake tin upside down.

  7. Place tortillas in the grooves between the cupcake holders, forming the shape of the tortilla bowl

  8. Bake tortillas in oven at 375 for about 20 minutes. Watch carefully and take out when just starting to brown & crisp.

  9. Meanwhile, drain & rinse beans; wash mushrooms

  10. Saute onions untill carmelized, add in mushrooms and saute for a few more minutes

  11. Assemble!  (Place quinoa & bean mixture in tortillas, add onions & mushrooms, top with slices of avocado.

  12. Enjoy!

 

Notes:

 

Prep time:

40 minutes

Cooking time:
20 minutes

Yields:
4 people

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