As we kick off the beginning of the month of “love” 😉 we thought this article would be fitting. So interesting! Click here to view. Have a great weekend everyone!
1 ripe avocado
1 to 2 cloves garlic
Squeeze of lime juice
¼ cup chopped onion
4 cherry tomatoes
1 sprig of fresh cilantro
1/6 of a jalapeno pepper (optional)
Salt and pepper to taste
- Scoop out meat of avocado, place into tall cup of magic bullet.
- Place the remaining ingredients, in the order they are listed
- Twist on the blade and place onto power base, pulse and blend until all ingredients are chopped and mixed well
Guacamole tastes best when it’s chilled. Serve with Organic Nacho chips, or as a taco or fajita topping. To keep from turning brown, store leftovers with slices of limes.
*A blender works as well
Here is this weeks Progression Vlog 😀 Click here to view!
From: Laura Robin
Makes: 4 generous servings
Preparation time: about 40 minutes
- 1 tbsp (15 mL) cooking oil
- 1 tbsp (15 mL) Asian sesame oil
- 1 onion, chopped
- 2 stalks celery, cut into 1/4-inch (6-mm) slices
- 4 cloves garlic, smashed
- One 1-inch (2.5-cm) piece fresh ginger, cut into thin slices
- 2 tbsp (30 mL) chili powder — or less, see discussion above
- 1/8 tsp (0.5 mL) dried red-pepper flakes
- 6 cups (1.5 L) canned low-sodium chicken broth or homemade stock
- 1 cup (250 mL) canned crushed tomatoes in thick purée
- 1 1/2 lb (680 g) boneless, skinless chicken thighs
- 3 tbsp (45 mL) Asian fish sauce (nam pla or nuoc mam)
- 1 cup (250 mL) cilantro leaves plus 1/4 cup (60 mL) chopped cilantro (optional)
- 1 3/4 tsp (9 mL) salt, or to taste
- 1/2 lb (220 g) rice noodles or spaghettini
- Half head bok choy (about 1 lb/450 g), cut crosswise into 1/4-inch (6-mm) slices
- 1/4 cup (60 mL) lime juice (from about 2 limes)
*make note that you can substitute the chicken for other meat/protein as desired
- In a large heavy pot, heat both oils over moderate heat. Add the onion, celery, garlic, ginger, chili powder, and red-pepper flakes. Cook, stirring occasionally, for 5 minutes. (Turn on your fan to avoid fumes that will make you cough.)
- Add the broth, tomatoes, chicken, fish sauce, cilantro leaves, if using, and the salt and bring to a simmer. Reduce the heat and simmer, covered, until the chicken is just done, about 15 minutes.
- Remove the chicken; when it is cool enough to handle, cut it into bite-size pieces. Continue cooking the soup for 15 minutes longer.
- Meanwhile, in a large pot of boiling, salted water, cook the noodles until just done, according to package directions. Drain and add the noodles and the chicken to the soup.
- Add the bok choy; bring back to a simmer. Cook until just done, about 1 minute. Stir in the lime juice and chopped cilantro, if using.
Happy Friday Friends!
Most of us have heard of meditation….and I would say it’s probably safe to assume that most of us don’t do it. We say “Who has time for that?”, and “Umm… I’m not into sitting and chanting” or “I can’t sit still for that long”. I would be lying if I said at one point I haven’t said one or more of these statements. BUT meditation does not necessarily have to be done one way or the highway. This great article gives us some insight to what meditation really is and how it is soooo very beneficial for us (especially in today’s “plugged in” world). Click here to take a look and see how you can integrate a little meditation into your day 😀
FUN FACT: Here at the Studio we have a Mindfulness Meditation class every Friday morning from 9:45-10:15. Cost is a donation for the local food bank. What a great way to help yourself and others. Have a safe and happy weekend everyone!
Hello All! We are half way through the week already 😀 Here is this weeks Progression Vlog! Ab time!
Click here to see the video.
- ½ pound large kale leaves, center rib removed (6 to 8 leaves)
- 6 ounces Brussels sprouts, trimmed, halved, and cored (Substitution: curly green cabbage)
- ½ small head radicchio, cored
- ¼ cup freshly squeezed lemon juice (2 lemons)
- ½ cup good olive oil
- Kosher salt and freshly ground black pepper
- 1 (6-ounce) chunk good Parmesan cheese
- 1 cup dried cranberries
With a very sharp chef’s knife, cut the kale, Brussels sprouts (curly green cabbage) and radicchio crosswise in thin shreds, as you would cut cabbage for coleslaw, and place them in a large bowl.
In a small bowl or liquid measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Pour enough dressing on the salad to just moisten it, reserving the rest.
Shave the Parmesan in big shards with a vegetable peeler. Add the cheese and dried cranberries to the salad and toss it carefully to avoid breaking up the cheese. Check for seasonings, add more vinaigrette, if necessary, and serve cold or at room temperature.
Welcome back 😀 Here is our vlog of the week! Enjoy 🙂 click here to view
Cranberry Cilantro Quinoa Salad
Original recipe makes 6 servings Change Servings
• 1 1/2 cups water
• 1 cup uncooked quinoa, rinsed
• 1/4 cup red bell pepper, chopped
• 1/4 cup yellow bell pepper, chopped
• 1 small red onion, finely chopped
• 1 1/2 teaspoons curry powder
• 1/4 cup chopped fresh cilantro
• 1 lime, juiced
• 1/4 cup toasted sliced almonds
• 1/2 cup minced carrots
• 1/2 cup dried cranberries
• Salt and ground black pepper to taste
1. Pour the water into a saucepan, and cover with a lid. Bring to a boil over high heat, then pour in the quinoa, recover, and continue to simmer over low heat until the water has been absorbed, 15 to 20 minutes. Scrape into a mixing bowl, and chill in the refrigerator until cold.
2. Once cold, stir in the red bell pepper, yellow bell pepper, red onion, curry powder, cilantro, lime juice, sliced almonds, carrots, and cranberries. Season to taste with salt and pepper. Chill before serving.