Here we go! Try this meal once a week for the next month.
Let us know how you like it. If you modified it to your taste, let us know what you did. We love to hear how others have made recipes their own!
1 lb. quinoa
1 bag of frozen veggies
1 carton of vegetable broth
1 lb. mushrooms (mushrooms do not last long in the fridge, so buy fresh or omit)
Celtic sea salt
Flax seed oil
2 bunches or bags spinach (spinach does not last long in fridge, so buy fresh)
1 bag dried cranberries
1 red onions
2 bosc pears (buy fresh)
1 bag chopped walnuts or hazelnuts
1 cup quinoa
3 cups vegetable broth or water
1 bag of frozen veggies (corn, peas, etc)
1 lb. diced mushrooms
Salt to taste
Put quinoa, frozen veggies, mushrooms and broth (or water) in a sauce pan and cook over medium heat for 15 minutes until water has been absorbed. Promptly remove from heat, fluff with fork, salt to taste and serve.
4 cups of lightly packed spinach
1/4 cup dried cranberries
1/2 cup thinly sliced red onion
2 pears cored and cut into long, thin slices
1/3 cup chopped walnuts or hazelnuts
Flax seed oil to taste
Mix all ingredients on a bowl, drizzle flax seed oil and toss.
Click on the rectangle on the bottom right corner to access a printable version.
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