Vegetable Stuffed Cabbage

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Ingredients:

1 head savoy cabbage, cored
3/4 cup of Sprouted Rice and Quinoa Blend 
4 oz of each Vegetable: carrots, mushrooms, broccoli, sun-dried tomatoes, red and/or black beans, celery roots (or celery), onion, red and yellow pepper
2-3 cups vegetable broth
salt and pepper

Instructions:

Filling:
First, cook beans as the label directs. Cook rice and quinoa blend (follow the instruction on the bag of the Sprouted Rice and Quinoa Blend). Meanwhile, dice all vegetables. For celery roots I prefer shredding. Sauté onion, red and yellow pepper in 2 tablespoon coconut oil in a large skillet. Add mushrooms, carrots, celery, sun-dried tomatoes. Reduce heat, add 1/4 a cup of water, stir occasionally and cook until softened and water absorbed. About 3 minutes before the end, add broccoli and cooked beans. Add cooked rice and quinoa blend to all vegetables, mix well, season with salt and pepper. Leave aside and allow to cool.

Stuffed Cabbage:
Separate the leaves from cored savoy cabbage, then wash thoroughly and dry. In a large pot bring water to a boil and place the cabbage leaves and cook them for 4-5 minutes until softened. Pull out and dry, choose 8-9 leaves for stuffing. Trim thick center vein off of the bottom of each cabbage leaf. Place 2-3 tablespoons of mixture in the center of the cabbage leaf. Fold sides over the filling and start at the stem and roll the cabbage up until the filling is encased. Repeat with remaining leaves and filling. Leftover leaves place into the bottom of a roasting pan. Layer the stuffed cabbage rolls over the cut leaves. Pour the vegetable broth over the cabbage rolls, so all the stuffed cabbage were covered. Simmer covered over low-medium heat until the cabbage is soft, about 40 minutes.

Serve with mushroom sauce.

ENJOY!!!

Chicken with Vegetables over Rice

Great recipe for lunch and dinner. It taste great, is full of nutritious and easy to make. 

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Ingredients:

1 cup brown rice
2 chicken breasts
1 (12oz) small broccoli crown
1 bunch (3-4) small carrots
4 oz snow peas
2 tablespoons finely chopped fresh dill
salt, pepper, paprika
2 garlic cloves
3 tablespoons Extra Virgin Coconut oil

Instructions:

Cut the chicken breast into bite size pieces. In a bowl combine together chicken, salt, ground pepper, paprika and pressed garlic. Cover, let sit for 10 minutes in the refrigerator.

Meanwhile, cook the brown rice with direction on the bag but add fresh dill to cooking rice. Dice the carrots, trim the snow peas and divide broccoli to smaller pieces. In the pot with   vegetable steamer basket, steam first the carrots around 10 minutes, then add broccoli for another 4 minutes.

Heat a large skillet over medium-high heat. Place the chicken into hot oil, cook for 5 minutes, stirring often. Add snow peas and cook for 3 minutes, then add steamed broccoli and carrots. Combine together.

Place the brown rice on a plate, add chicken with vegetables on top.

ENJOY!!!

Quinoa and Rice mix Salad

Very quick and easy to make salad. Great for lunch at work.

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Ingredients:

3/4 cup of rice and quinoa mix (you can use only quinoa or rice if desired)
1 small avocado
15 cocktail tomatoes
2 tablespoons linseed
1 tablespoon fresh dill  +2 tablespoons to prepare rice & quinoa mix
1/2  lemon
2 tablespoons sliced almonds
2 tablespoons sunflower seeds raw
salt, pepper

Instructions:

To boiling water add 2 tablespoons fresh chopped fine dill (for a better taste), rice & quinoa mix and cook according with instructions on the bag. Dice avocado, cut tomatoes in a half, chop fine dill. In a small frying pan, roast almonds and sunflower seeds. In a bowl, combine the cold rice & quinoa mix with avocado, tomatoes, roasted almonds & sunflower seeds, linseed and dill. Add lemon juice, salt and pepper. Mix together.

ENJOY!

 

 

 

Grilled Chicken over Quinoa and Rice mix with Vegetable

Ready for lunch or dinner? You can create a meal with all healthy products…quinoa, rice, vegetables and grilled chicken. Easy to make. Taste good hot or cold.  

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Ingredients:

3/4 cup of Sprouted Rice and Quinoa Blend (I used the one from truRoots)
1 large grilled Chicken breast
4 oz of each Vegetables: carrots, mushrooms, broccoli, sun dried tomatoes, red and/or black beans, celery roots (or celery), onion, red and yellow pepper
Organic Extra Virgin Coconut Oil (my choice Wellsley Farms) to grill chicken,
salt and pepper

Instructions:

First cook beans as the label directs. Cook rice and quinoa blend (follow the instruction on the bag of the Sprouted Rice and Quinoa Blend). Meanwhile, dice all vegetables. For celery roots I prefer shredding. Sauté onion and red and yellow pepper in 2 tablespoon coconut oil in a large skillet. Add mushrooms, carrots, celery, sun dried tomatoes. Reduce heat, add 1/4 a cup of water, stir occasionally and cook until softened and water absorbed. About 3 minutes before the end, add broccoli and cooked beans. Add cooked rice and quinoa blend to all vegetables, mix well, season with salt and pepper.Transfer mixed rice and quinoa with vegetables on a plate and place grilled chicken on the top. You can garnish with green onion.

ENJOY!