Dinner · Gluten Free

Southwest chicken bowl

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I made southwest roasted chicken with brown rice and black bean and corn salsa. Here a few recipes for a quick dinner.

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Oi! I need to work on iPhone food photography! But Trust me it’s delicious 🙂

Southwest Spice Mix
Great for chicken, beef, pork, seafood, basically anything.
I will give many more recipes with this mix

2 T chili powder
1 T cumin
2 t kosher salt
1 t granulated garlic
1 t granulated onion

Rub onto 1 lb of meat.
Place onto a parchment lined baking sheet.
Bake at 400 degrees for about 15 minutes until cooked rough

Black Bean and Corn Salsa
1 can black beans, rinsed and drained
1 cup corn
1 lime, zest and juiced
1 pt grape tomatoes or 1 cup canned, diced, etc.
1/2 cup fresh cilantro, stems included
3 cloves garlic
Pinch of salt
Hot sauce to taste

In a food processor purée lime zest and juice, cilantro, tomatoes, garlic, hot sauce. If too thick add a few Tablespoons of water.
Stir in beans and corn
Serve
Can be stored in an air tight continent for 1 week
Also goes great with scrambled eggs

Dinner · Gluten Free · Salad

The Art of Salad

rebeccahoop1 Comment

Salads are the best way to increase your veggie consumption. However, a lot of people get stuck with ideas and usually make the same iceberg lettuce, carrot, tomato and ranch dressing salad. You would be surprised what goes goes together when you get creative.
This is my basic formula for salad:
2 cups of dark leafy greens
1 cup of different veggies, usually two or three varieties
1/4 cup fruit
1 t nuts
1 T cheese
1-2 T salad dressing

After our party Friday, we had lots of leftover veggies and spinach. I threw together a delightful salad for dinner last night.
Spinach,Broccoli, Cauliflower, cucumber, carrots, pomegranate seeds, and feta. I used an orange Rosemary vinaigrette and a drizzle of balsamic glaze.

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Orange Rosemary Vinaigrette
1/4 cup Trader Joe’s orange and moscato vinegar
1T fresh rosemary leaves
1 clove garlic
Punch of salt
1 cup olive oil
Add vinegar, Rosemary, garlic, and salt into a food processor or blender until smooth.
Slowly drizzle oil into cup while running to create an emulsion.
Serve.

Breakfast · Gluten Free

Pumpkin waffles

rebeccahoopLeave a comment

Tomorrow, I will be racing the Nationwide Columbus Marathon. This will be my third time running this race. This will be the first time that I feel prepared to RACE and not just finish. I’m nervous and excited! My IronBestie, Shay is in town racing the half marathon.
This morning we made Gluten Free Pancake Waffles after our shake out run. They were pretty amazing!
I found the recipe on Pinterest, here

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3/4 cup Pumpkin purée
2 eggs
1 cup milk, I used soy
2 T maple syrup
1 T coconut oil
1 t vanilla
1 1/2 cups gluten free, I used a Trader Joe’s brand
2 t pumpkin spice
2 t baking powder
1/2 t baking soda

Combine wet ingredients in a bowl with a mixer.
In a separate bowl, combine dry ingredients.
Slowly add dry to wet mix until combined. Do not over mix.
Add mixture to your waffle iron, follow manufacturer directions.
Enjoy!
We added a bit of Canadian maple syrup and over hard eggs for extra protein.

Bruce, who is not racing tomorrow, took creative liberties and added a Klondike bar…

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For the rest of the day, we will be on the couch with feet up, and watching “Pitch Perfect”, pre race tradition!