To me, Whole Foods is a little slice of heaven on earth.

Some women like to window shop and drool over beautiful clothes…

I prefer to peruse the isles of Whole Foods.

(Ok, I love clothes too but window-shopping is not really my thing… I like shopping to buy better)

Anyway… I love to stroll down the isles and dream of new meals to create and flavors to try.

Beyond just shopping there, they have some of the best lunch and dinner meals around. If you have not gone to their Marketplace for a meal, you really need to!

They have EVERYTHING. Mexican, Italian, Indian, Sushi… you name it, they have it and everything is delicious! I know that most of the store is pretty spendy (my husband calls it “Whole Paycheck”) but their meals are really quite reasonably priced.

One of my favorite things to eat there lately is their Teriyaki Salmon Bowls. I pretty much want one all day, everyday so it was time to attempt to make them at home.

Now if I can just convince my husband that he wants these everyday too…

ENJOY!

Elizabeth

GLUTEN FREE TERIYAKI SAUCE

INGREDIENTS:

1/4 C Bragg’s amino acids

3/4 C water

1 tsp minced ginger

2 tsp minced garlic

2 T brown sugar

1 T cornstarch

Couple of dashes of cayenne pepper

TO MAKE:

Heat in a saucepan over medium heat until it boils. Then reduce to a simmer until it thickens. Stir frequently.

GRILLED SALMON AND VEGGIE BOWLS

Adjust quantities according to how many you are serving

INGREDIENTS:

Chopped:

Bell Pepper

Cauliflower

Asparagus

Onion

Mushrooms

*any veggies work!

Thinly sliced salmon

Lemon juice

Olive oil

Minced garlic

Sea salt

Pepper

Cooked brown rice

TO MAKE:

Fire up the grill!

Place all chopped veggies in a large bowl and toss with olive oil, salt, pepper, and a scoop of minced garlic.

Cook them on the grill on a high heat until they brown up but still a bit crispy. We cook ours on a grill pan we got at Target and it works perfectly for any veggies

For the salmon, we usually buy the frozen Alaskan Salmon Fillets from Costco and those are really easy to slice in thin pieces. Toss them in a bowl with olive oil, lemon juice and dash of sea salt. Place them on the grill and watch them closely because they won’t take long to cook.

TO SERVE:

Layer brown rice, veggies, and salmon and drizzle the teriyaki sauce on top. Garnish with fresh basil and green onions for added flavor.

ENJOY!

“Keen-what???” That was my response the first time someone asked me if I had ever tried quinoa (pronounced: keen-wah). It sounded sort of strange to me but it did peak my curiosity enough to give it a try.

It is now a favorite in our house and we eat it several times a week. My husband prefers it to most grains so we use it in place of brown rice most of the time.

Due to its flavor and texture, it is very versatile and tastes great with just about anything added to it. I am always looking for new ways to cook/eat it and that is how today’s recipe came about.

Here are a few ways we like to eat it:

Mexican: we use it as a base for mexi bowls or a side dish for tacos. As well as in this weeks recipe.

Asian: we also use it as a base for stir-fry’s with veggies and chicken or salmon

Mediterranean: it tastes great with veggies and some feta and olives tossed in.

For Kids: Duke is somewhat of a picky eater (more on that in future posts) but he loves quinoa with black beans and avocado.

Salads: I use leftover quinoa in salads for lunch. It adds a great texture and bulk to any type of salad and is a great way to use up leftovers.

A bit of interesting information about quinoa:

• It is naturally gluten free
• It provides all of the eight essential amino acids, making it a complete protein!
• Although most of us think if it as a grain, quinoa is actually a close relative to leafy green vegetables such as spinach and Swiss chard. Thus making it one of the best sources of protein in the vegetable kingdom.
• Costco sells a 4lb bag (it lasts us forever!) of organic, rinsed quinoa for $10. This is the best price I have found so far.

So… if you haven’t given it a try, you should! Today’s recipe works great as a side dish or main course and the leftovers are perfect for lunch.

ENJOY!

Elizabeth

PS: I’d love to hear your favorite ways to use quinoa and what you have been making lately!

QUINOA SALAD:

THE MIX

• 1 1/2 cups quinoa (rinsed)
• 3 cups vegetable broth or water
• 1 can rinsed/drained black beans
• 1 C corn (I used organic frozen corn because it has no added salt or preservatives)
• 1 chopped bell pepper
• 1 C chopped red onion
• 1-2 jalapeños
• 1/2 C patted down chopped cilantro

THE DRESSING:

• 1/4 C olive oil
• Juice from 2 limes
• 2 tsp cumin
• 2 tsp garlic powder
• 1/2 tsp sea salt

TO MAKE:

Cook quinoa in vegetable broth (or water) according to the package instructions. I cook mine in a rice cooker but the stove works great too. Allow it to cool completely.

Add black beans, corn, bell pepper, red onion, jalapenos and cilantro and stir all together.

In a bowl, combine olive oil, lime juice, cumin, garlic powder and salt and stir well.

Add the dressing mixture to the quinoa mixture and you are done!

TO SERVE:

Serve cold as a side dish or main course. Garnish with sliced avocado and cilantro if desired.