Mexican Street Corn

Corn in a cup takes me right back to my childhood. Mainly the high school years, when we would get corn in a cup every year at the Houston Rodeo.

Mexican Street Corn

Now, let me just tell you, you haven’t been to a real rodeo if you’ve never been to the Houston Rodeo. (I bet Kylie would agree) I think I’m a little bias since it’s home for me, but seriously, it is the best rodeo, ever in life. They have it at Reliant Stadium, and it seats like a bajillion people, all of the BEST performers play every year, and the festivities are just over the top. A giant carnival, a huge livestock show, bull riding, mutton bustin’, barrel racing, TONS of shopping, and the best food in the world.

Mexican Street Corn

IMG_8833

I think I am a little spoiled because I got to go almost every year throughout my preteen and teenage years. It was THE thing to do. And of course, every time I went, I just had to get the corn in a cup. They would have a little area right next to the booth where you could load your corn up with mayo, sour cream, butter, different flavored salts, and spices. Suuuuuper healthy, I know.

Mexican Street Corn

Today, I wanted to reminisce on my good ol’ corn in a cup days, but with a lightened up version. I went completely vegan with the sour cream and butter, but you could use any kind of sour cream/mayo and butter you’d like. Add a little chili powder, paprika, lime, and you’re set!

Mexican Street Corn

Mexican Street Corn

Ahh, take me back to the Houston Rodeo.

 

Mexican Street Corn

Yield: Serves 4

~1/2 cup

Ingredients

  • 2 cups fresh or frozen corn
  • 1 tbsp olive oil
  • 2 tbsp melted butter I used Earth Balance
  • 1/4-1/3 cup sour cream or mayo
  • juice of 1/2 lime
  • 1 1/2 tsp chili powder
  • 1/4 tsp cayenne (for sprinkling)
  • pinch of salt and black pepper

Instructions

  1. Preheat a large skillet to medium-high heat, add oil and corn. Make sure the corn is in an even, single layer in the skillet so it is able to brown properly. Don't stir the corn too often, you need to give it time to develop a bit of a char on the outside.
  2. Stir occasionally, the corn is done when it has some charred spots. (like grilled corn)
  3. Transfer corn to a large bowl, add the sour cream, butter, lime juice, chili powder, salt and pepper. Stir until evenly combined.
  4. Transfer the creamy corn to 4 cups and sprinkle on a little bit of cayenne over the top (optional).
  5. Serve and enjoy!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.thewheatlesskitchen.com/mexican-street-corn/

Share Button

Thursday Things

You guys! How long has it been since I’ve done a Thursday Things post?! Too long, I know. We have had so much crap going on with traveling and what not, that I just haven’t felt like I had anything to talk about. But, who am I kidding, I’ve saved up all of my ramblings for several weeks now, juuuust for you. You’re welcome.

887c634d7bef0fd89de1c0439d4ec55a

{via}

- Until a few days ago, when my husband brought it up, I totally forgot that my birthday is in a couple of weeks. The big 2-5. Most people who have food allergies end up making themselves desserts like this (tell me that I’m not alone), so I need suggestions on what kind of cake to make! It’s going on the blog, so I want to know what you want to see. And… go!

- I just about died laughing when I read this. SO true.

- So this is why my eye has been twitching! It seriously needs to stop, I’m about to go insane.

- I got an ice cream maker! And I am lame and WAY too excited about it. I made two batches of ice cream within 3 days. And Kenny and I may or may not have finished it off all by ourselves. Don’t judge. I’m still trying to perfect the texture, but something awesome will be on the blog soon!

- I’ve decided that I don’t ever want summer to end. There has been a whole lot of watermelon eating, patio reading, at-home date nights, traveling, and tons of other fun summer things happening that I don’t want to end. But part of the fun with the husband is about to come to a slight close because of fall camp. Bleh. Every other football wife that is reading this is nodding her head right now, because she knows that she is pretty much going to be without a husband for the next 5 months. Oh, fall camp, you are not our friend. Buuut, I guess it is just getting one step closer to football season, which is always so much fun.

- Things you should always buy at the flea market or garage sales. Genius, I need to keep this in mind!

- I need your help! My little herb garden is dying. Correction, it’s already dead. I don’t know what the heck happened. All of my herbs were doing well for a while, and then all of a sudden they started to turn brown and shrivel up. I was watering like I always had, and they were only getting about a half of a day’s worth of sun, just like I was told. Apparently, the sun here in Lubbock burns plants and vegetables a bit, so I didn’t put them in direct sunlight all day. HELP! What should I do to revive them?

- I want to take a reader poll. I’m going to be doing a full site redesign over the next few weeks, and I want your input! I want to know what you guys want to see more of. Certain kinds of recipes? More nutritional information about specific foods? New categories? A new series? Suggestions on specific website features? Anything your little heart desires, I want to know! And… go!

And now a little link love…

These salted maple cayenne pecans would make the perfect snack. Snacks are my favorite.
I need a gluten-free version of this savory rosemary biscotti in my life.
Balsamic watermelon chicken salad = summer
I think I want to swim in these mint mojito lattes.
I will be face planting into these mango habanero black bean tacos this weekend.

Share Button

Tips & Tricks for Baking Gluten-Free Bread

We all know that gluten-free baking can be a pain in the rear, especially if you are new to the whole idea. I’ve done A LOT of GF baking over the past couple of years, and I’ve learned so much through trial and error. Trust me, I’ve had some huge failures (and still do sometimes), and some great successes. It took me quite a while to finally perfect a sandwich bread recipe, and the same goes for things like muffins, cookies, and quickbreads. But, I think I’ve compiled a bunch of really great tips and tricks that will make your gluten-free baking endeavors a little bit easier.

Tips and Tricks for making gluten free bread

1. Work with room temperature ingredients. This goes for pretty much any kind of baking, because yeast likes a warm environment and will rise better and more quickly when your ingredients are at room temperature and not straight from the fridge. This does not just include the eggs, this also goes for the GF flours that are sometimes stored in the refrigerator to extend shelf life. Set the cold ingredients out on the counter at least and hour (preferably 2) before you begin baking.

2. Look for bread recipes that use eggs. I know that there are tons of vegans out there that are not too keen on this idea, but I’ve found that the bread rises better when I use eggs. Eggs are natural leaveners, so they help boost the volume of the bread. They also add moisture and protein to the bread. And of course, the best vegan alternative for eggs is usually flax eggs.

3. Use olive oil. Olive oil is full of healthy fats and adds a nice flavor to plain sandwich breads. It also adds moisture and extends shelf-life of your gluten-free breads.

4. The dough will be stickier than a regular non-GF dough. Gluten-free flours require more liquids than wheat flours to produce the same type of results. Your gluten-free bread batter should be too soft and sticky to knead but not as thin as cake batter.

5. Gluten-free bread batters need to be mixed much more than a traditional wheat batter. We are always taught to not overwork the dough, but you don’t have to worry about that with GF breads. There is no gluten to overwork. I don’t own a stand mixer, so I mix up this bread dough in a food processor with an S-blade, and it always comes out beautifully.

6. Xantham gum. If you want to have a traditional tasting bread, you need to use some kind of gluten substitute like xantham gum. It acts like the gluten in wheat flour.

7. Practice, practice, practice! It has taken me quite a while and countless baking failures to finally get the hang of gluten-free bread baking. It is not easy, but you can do it, especially if you are following a recipe exactly. Just be patient, and don’t give up if it doesn’t turn out perfect on the first try.

Share Button

Gluten-Free Sandwich Bread

Let’s start this week out with some good ol’ fashioned carbs, we need them on a Monday, am I right?

Gluten free sandwich bread

I really am a jerk for keeping this recipe from you for so long. Kenny and I have been making amazing sandwiches with this bread for so long now, and if I’m being truthful with you guys, I was just being lazy and putting off photographing it. I know, how rude. But don’t worry, I’ve finally perfected it. We can still be friends, right?

IMG_8912

GF Sandwich Bread

Remember this picture that I shared on Instagram 10 WEEKS (!!!) ago? Well, that was my first attempt at this whole bread-making business. I’ve made it several times since then, tweaking the recipe ever so slightly until I finally found what I was looking for. My main rule for this bread was that I did NOT want it to turn out to be one of those GF bread recipes that uses 27 different flours to make the flour mix. This one only has 2. Yessss. Mission accomplished.

Gluten free sandwich bread

Gluten free sandwich bread

I used brown rice as the main flour component, and arrowroot starch as a binding and softening agent. I have also used cornstarch and tapioca starch in place of the arrowroot, and both worked well. I just happen to like the texture and consistency that the arrowroot gave to it. And just like any average bread recipe, it is yeast-risen, which makes it a perfect bread for sandwiches. I decided to throw a little flax meal in there, and it totally changed the game. It gives it a little bit of a nutty flavor, and I love that you can see the little specs of flax running all through it.

Gluten free sandwich bread

It is super soft and a little bit dense on the inside, and has a slightly crunchy crust on the outside. It slices beautifully, and is amazing with just about anything spread on top. We’ve done everything from butter, peanut/almond butter, PB&J, honey, tahini, and my personal favorite, avocado and sea salt. Get crazy with those toppings, and by all means, make yourself an epic sandwich.

Did I just say epic? Oy. Don’t hate me.

Gluten free sandwich bread

But for real, I’m just going to go ahead and invite myself over when you are making PB&Js. Okay? Okay.

 

Gluten-Free Sandwich Bread

Yield: Makes 1 loaf

Ingredients

  • 2 tbsp active dry yeast (equal to 2 packets)
  • 1 1/1 tbsp coconut sugar (or cane sugar)
  • 1 1/2 cups warm water
  • 2 cups brown rice flour
  • 1 cup arrowroot starch (cornstarch and tapioca starch also work)
  • 1/2 cup flax meal
  • 1 tbsp xanthan gum
  • 2 tsp salt
  • 2 tbsp olive oil
  • 1 tsp apple cider vinegar
  • 4 egg whites (at room temperature)

Instructions

  1. In a medium sized bowl or measuring cup, add the sugar to the 1.5 cups of water and stir to dissolve. Then add the yeast and gently stir. Let it sit for 5-10 minutes, it will rise and get foamy.
  2. While the yeast is rising, add the rice flour, arrowroot, flax, xantham gum, salt, oil, vinegar and egg whites to a large food processor with the S-blade attached.
  3. Add the risen yeast to the mixture and process for about 10-20 seconds, until the dough starts to come together. It will be a little more wet and sticky than your average dough.
  4. Spray a standard size loaf pan with cooking spray and pour the dough into the loaf pan.
  5. Cover with a kitchen towel, set aside and let it rise for 1 1/2-2 hours.
  6. When the dough is done rising, preheat the oven to 350 degrees.
  7. Bake for 38-40 minutes, until slightly golden on top.
  8. Let it cool in the loaf pan for 5-10 minutes before removing it.
  9. To finish cooling, carefully invert the pan upside down and let the bread sit in a cooling rack for at least 30 minutes.
  10. You could also slice it warm if you want.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.thewheatlesskitchen.com/gluten-free-sandwich-bread/

Share Button

Vegetable Spring Rolls + Spicy Peanut Dipping Sauce

How have I never made spring rolls before?! I’m so behind the times. Catch up, Candace.

Vegetable spring rolls with spicy peanut sauce

I don’t think I ever realized just how easy spring rolls are to make. I mean, duh, but I just never thought about it. You have to be a little patient (which is a quality I do not possess) because the chopping, stuffing and rolling takes a minute, but all in all, super simple. And ridiculously healthy.

IMG_8622

IMG_8634

I will warn you though, rice paper is extremely a bit annoying if it’s your first time using it. It definitely took me a couple of tries before I could finally make one work. They stuck to my hands, ripped, were too wet, too dry, wouldn’t roll correctly, and OMG I’M GOING TO THROW THESE LITTLE TROUBLEMAKERS ACROSS THE ROOM! But then I decided that I’d rather not have to scrape rice paper off my walls. Finally, after two (only two!!)  failed pieces, I got the hang of it. After that it gets much easier, and the whole process goes by pretty quickly.

Vegetable spring rolls with spicy peanut sauce

Vegetable spring rolls with spicy peanut sauce

There are so many things that you can stuff rice paper with, the options are practically endless. You can put pretty much whatever you want in there, I think next time I’ll try baking them! Today I went with the good ‘ol vegetable classic. Carrot, cucumber, bell pepper, romaine, cilantro and of course avocado. You can’t leave the avocado out of this one, it really sets it over the top. AND THIS SAUCE! Let’s talk about this sauce! I’m pretty sure I got way too excited when I made it because it totally changes the spring roll in the best way possible. It’s made up of all of your regular Asian dipping sauce components, who all come together and make the most glorious spicy peanut sauce.

Vegetable spring rolls with spicy peanut sauce

Did I just say glorious? Yes, yes I did.

Please still be my friend.

Vegetable spring rolls with spicy peanut sauce

This kind of appetizer would be perfect for a girls’ night, mainly because my husband called it ‘girl food’. But whatever, we don’t care what he thinks. Next time, I’ll make these for my favorite girlfriends.

 

Vegetable Spring Rolls + Spicy Peanut Dipping Sauce

Yield: Makes 12 spring rolls / About 1 cup of the peanut sauce

Ingredients

  • 12 pieces of rice paper
  • 3 large carrots, cut into matchsticks
  • 1 large cucumber, cut into matchsticks
  • 1 red bell pepper, thinly sliced
  • 4-5 leaves of romaine, torn into pieces
  • 1/2 cup cilantro
  • 1 large avocado, thinly sliced
  • Spicy Peanut Sauce
  • 1/4 cup + 1 tbsp peanut butter
  • 3 tbsp water
  • 1 1/2 tsp sesame oil
  • 3 tbsp tamari (GF soy sauce)
  • 2 tbsp rice
  • 1 tbsp lime juice
  • 1 tbsp honey
  • 1/4 tsp black pepper
  • 1-2 tsp red pepper flakes (adjust according to how spicy you want it)

Instructions

  1. In a bowl, whisk all of the peanut sauce ingredients together. Set aside in the fridge and let it cool.
  2. Lay out all of your cut vegetables to have them ready for the rolling assembly.
  3. Follow the directions on the package of your rice paper to wet them and make them softer. Mine said to put warm water in a shallow bowl and gently dip the rice paper in there for 10-20 seconds, until soft and pliable. Be very gentle because they can rip easily.
  4. Carefully lay the rice paper flat onto a plate, then layer 2 pieces of each of the vegetable in the center. Top with a few leaves of cilantro.
  5. Starting from one side, carefully pull the paper over the pile of vegetables and roll once. Fold in each side like you are rolling a burrito, then roll the rest of it up.
  6. Continue for the rest of the ingredients.
  7. You can cut them in half to serve if you want. Dip in the sauce and enjoy!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.thewheatlesskitchen.com/vegetable-spring-rolls-spicy-peanut-dipping-sauce/

Share Button

GF Tip of the Week–Be careful with oats!

gluten free tip of the week oats

{via}

Oh, the gluten-free oat conundrum. Are they, or aren’t they gluten-free? That is the question.

Well, technically oats are a gluten-free grain. BUT because of the way they are grown and processed, they are widely cross-contaminated with gluten. This of course makes them unsafe for a person with celiac disease or severe gluten intolerance to consume them. And that’s a bummer, if you ask me. But not to fear, there are several companies that are making it easier for us G-freers to be able to eat our morning bowl of oatmeal. I personally love Bob’s Red Mill brand because they make absolutely certain that their oats are not cross contaminated.

From their website…
”At last, oats that people with celiac disease or gluten intolerance can enjoy, too! Each farm delivery we receive is sampled hundreds of times and tested with an R5 ELISA gluten test to ensure the absence of gluten. Advanced color-sorting removes undetected impurities. Roasting enhances that wholesome robust flavor you expect. Finally, the oats are packaged in our 100% gluten free facility and tested for gluten again to ensure their purity.”

This makes me feel safe eating my endless bowls of oatmeal. So, if you can tolerate the regular kind of oats, then great, but if you are severely intolerant, I wouldn’t chance it.

 

*This is not a sponsored post, I just wanted to tell you about one of my favorite products along with this week’s tip.

Share Button

Cooking with Candace – Lubbock Dream Center

I’ve been so excited to write this post to tell all of my invisible internet friends about some fun things I’ve been doing lately. I know I’ve mentioned the cooking class I’ve been teaching a couple of times in the past few weeks, but I wanted to get a few weeks under my belt before I told you all about it. And of course, to get a few fun pictures for you! A huge thanks to one of my closest friends and fellow coaches’ wives, Stephanie, for being the photographer for this post!

Cooking with Candace - Lubbock Dream Center

First, let me tell you a little bit about the Dream Center

History…

The Lubbock Dream Center began as a vision that God gave Pastor Jackie White, Senior Pastor of Church on the Rock…
In 2006, Pastor Jackie began to see how God had called his congregation to reach out into a part of the community that it had previously had very little impact on. He began to look at a square mile within our city that was in desperate need of spiritual, physical, and emotional growth. Today, the land and building that are in place, the ministry and outreach that is taking place, and the multitude of lives that have already been touched are a by-product of Pastor Jackie and Church on the Rock’s willingness to step in and remain a part of this neighborhood. The vision and ministry outlined below has grown from that point, and we believe will continue to grow and evolve in order to best see this neighborhood radically changed.

Vision…

The Lubbock Dream Center’s vision is to be a place of ministry to the people of this community…
Our vision is to literally see social and spiritual transformation come to our city. We desire to see the hearts and minds of people transformed by the Word of God and by the love and acceptance of the body of Christ. That transformation will bring about life pattern changes, economic rise, and neighborhood improvements.

The Lubbock Dream Center Mission…

…take people from dependence to a place of responsibility
Our desire is to take people from dependence to a place of responsibility. The Lubbock Dream Center will begin by meeting the people’s basic needs and building relationships with them. This will open the door for spiritual needs to be met, which will in turn bring social transformation.

The Current Situation…

The Lubbock Dream Center is currently working to accomplish its vision and mission through the following ministries and outreaches:

  • Food Ministry
  • Clothing Ministry
  • Adopt A Block Ministry
  • Life Skills Training
  • Adult Literacy Education
  • Computer Education
  • Special Neighborhood Outreaches
  • Faith Based Twelve Step Programs
  • Sunday Morning Services
  • Agape to local schools and other agencies
  • Women’s Ministry
  • Men’s Ministry
  • Partnership with Churches and Schools

Cooking with Candace - Lubbock Dream Center

Cooking with Candace - Lubbock Dream Center

IMG_3980

It was really just luck and coincidence that brought me to the Dream Center, and I couldn’t be any more grateful that God put me in this place with so many amazing people. I have been having so much fun with the amazing women that have participated in the cooking class, which just happens to be named “Cooking with Candace.” (not my idea, ha!)

Cooking with Candace - Lubbock Dream Center

Cooking with Candace - Lubbock Dream Center

The purpose behind the class is to show these women how to incorporate the food that they receive each week from the food pantry into their everyday meals. My main goal is to show them that eating a healthier diet doesn’t have do be difficult or expensive. We have made several different dishes that include lots of food from the pantry, as well as a couple of fresh produce ingredients. We have made a pasta dish with a spinach and tomato sauce, avocado tuna salad, and a vegetable-packed tomato soup. All of them have been a hit, mission accomplished!

Dream Center

IMG_7517

Cooking with Candace - Lubbock Dream Center

If you have the chance to partner with your local outreach center, you won’t regret it. It may sound corny or cliché, but I really feel like I am getting more out of this experience than I could ever give to these women.

Share Button

Blueberry Almond Oatmeal Parfait

Oh breakfast, how I love you. Today, I basically just took your average bowl of oatmeal, threw it in a glass, made it pretty and called it a parfait. Fancy, I know.

Blueberry Almond Oatmeal Parfait

Okay, maybe not, but I like to think I’m a little fancy sometimes. My husband would laugh and beg to differ. Whatever. This is no revolutionary oatmeal, but I did flavor it with some fun and delicious things like blueberries that are totally in abundance right now at the farmer’s market. Kenny and I have been going through fruit like it’s going out of style lately, so of course I’m putting it in my favorite meal of the day. I’m convinced that pretty much any fruit on the planet will go well with almonds. They’re meant to be.

IMG_7960

Blueberry Almond Oatmeal Parfait

I tend to get a little boring with my oatmeal in the mornings, so this is my small attempt to change it up a bit. I usually don’t add yogurt to it, just some peanut butter, fruit and nut, but I think the yogurt adds a little something to the parfait. And because you know I’m a weirdo about texture, I like the little bit of crunch the almonds give to the dish. Without them, it would just be a bunch of mushy oatmeal and yogurt. No thanks. You could really use any fruit or nut you want in this. Peaches, strawberries, raspberries, apple, pecan, walnut, just get crazy.

Blueberry Almond Oatmeal Parfait

The parfait is really easy to put together, it just takes a few extra seconds, but makes it a little more fun to eat. Does that make me a 5-year old? Okay, fine.

 

Blueberry Almond Oatmeal Parfait

Yield: Serves 2

Ingredients

  • 3/4 cup GF oats
  • 1 1/2 cups water
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 3/4 cup plain yogurt (I used goat yogurt, but use whatever kind you like)
  • 1 tbsp honey
  • 1/2 cup blueberries
  • 1/4 cup sliced almonds

Instructions

  1. In a small saucepan, combine the oats, water, vanilla and cinnamon. Let simmer on low-medium heat for about 7-8 minutes, until oatmeal is cooked to your liking.
  2. Let the oatmeal cool for a few minutes before layering it into the parfait.
  3. Mix the yogurt and honey together to sweeten.
  4. To build the parfaits, spoon the oatmeal into the bottom of each glass, then layer on a spoonful of yogurt, then blueberries and almonds. Repeat layers until you have used all of the ingredients between the two glasses.
  5. Top with extra toppings of your choice (raisins, hemp seeds, cacao nibs, etc....)
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.thewheatlesskitchen.com/blueberry-almond-oatmeal-parfait/

Share Button

GF Tip of the Week–The Cost of Homemade vs. Store-bought

Is it just me, or does it frustrate anyone else that the store-bought gluten-free cookies, crackers, pastas, flours, cake mixes, breads, frozen foods, etc. are SO much more expensive than the non-GF kind? I mean, come on grocery stores, help a sister out. Some of us live a gluten-free lifestyle because we have to, not because we choose to, and it can be a little annoying when you have to pay special prices for your special items.

So, in order to alleviate our grocery bills a bit, we are going to talk about making more of these things at home instead of buying them. And besides, we all know that it can be much healthier to make your own homemade sweet treats or bread items even if you aren’t gluten-free. This way we know exactly what is going into our food, rather than seeing that the box of cookies I just bought has 56 ingredients in them (half of which you can’t pronounce). I’m pretty sure it doesn’t take 56 ingredients to make cookies.

IMG_2798

Making your own food is not as hard as you might think, and it is actually very rewarding. Here are a bunch of recipes (from me and some of my fav bloggers) that will help you make pretty much anything that you can buy in a box at the grocery store.

Cookies
{3-Ingredient} Vegan Banana Nutella Cookies
Cranberry Lemon Cookies
Flourless Pumpkin Pie Cookies
Grain-Free Almond Butter Chocolate Chunk Cookies
Raw Coconut Cacao Almond Cookies
Chocolate Black Bean Cookies
Grain-Free Oatmeal Raisin Cookies

Crackers
Savory and Sweet Crackers
Almond Poppyseed Crackers
Gluten-Free and Vegan Graham Crackers

Flour Mixes
Gluten-Free All Purpose Flour Mix
Gluten-Free Cake Flour

Bread
Paleo Herb Dinner Rolls
Homemade Corn Tortillas
{Healthier} GF Cinnamon Rolls
GF Flatbread
Grain-Free Sandwich Bread
Buckwheat Millet Quick Bread

Share Button

Garlic Quinoa with Red Beans + Chard

Over that last few months, Kenny and I have significantly cut down on our meat consumption. We were both impacted in many different ways by the documentaries Forks Over Knives and Vegucated. These two films really opened our eyes to so many things, from how our health is impacted by animal products in general, to this country’s farming and food industry practices. It has made me think about a lot of things very differently. I knew that our food system in America had its downfalls, but I don’t think I ever realized how many of those downfalls existed.

Garlic Quinoa with Red Beans and Chard

I was never a big meat eater, even before we started to change the way we ate, so this transition wasn’t too hard for me, but I think it took a little bit longer for Kenny to get used to it. Although, I have to give him credit, he has always been a meat lover, and he was pretty much all in with this new way of eating. I was shocked, and honestly didn’t think he would last, but he surprised me. He still has a few servings of meat per week, but that is much less than it used to be.

IMG_7537

IMG_7569

In our quest to drastically cut down on meat in our diet, I have had fun coming up with new ways to incorporate vegan sources of protein into our daily meals. Rice and beans is always a go-to because it provides a complete source of protein, so I decided to do a little take on that with quinoa today. Quinoa is a complete protein all on its own, so you are getting an even bigger boost with this meal.

Garlic Quinoa with Red Beans and Chard

Garlic Quinoa with Red Beans and Chard

I didn’t go crazy with the seasonings on this one, I just cooked the quinoa with a few garlic cloves and seasoned everything with salt and pepper. Then I bumped up the flavor at the end by making a quick little lemon vinaigrette to mix into it. Seriously, I could eat the vinaigrette with a spoon.

Garlic Quinoa with Red Beans and Chard

I love to make one-bowl meals like this, I’ll make up a big batch and then we will eat on it all week. Easy peasy.

 

Garlic Quinoa with Red Beans + Chard

Yield: Serves 4-6

Ingredients

  • 3/4 cup dry quinoa
  • 1 1/2 cups water (or vegetable stock)
  • 2 cups cooked red kidney beans (about 1 can)
  • 1 bunch red chard, de-stemmed and chopped
  • 1-2 tbsp extra virgin olive oil
  • 3 cloves garlic, finely chopped
  • pinch of kosher salt and black pepper
  • Lemon Vinaigrette
  • 3 tbsp lemon juice
  • 2 tbsp red wine vinegar
  • 1 tbsp honey
  • 3 tbsp olive oil
  • small pinch of kosher salt and black pepper

Instructions

  1. In a medium sized pot, combine the quinoa, water, garlic, salt and pepper. Cover and bring to a boil. Once boiling, turn the heat down to low and let simmer for 15-20 minutes, until all of the water is dissolved. Fluff the quinoa with a fork when done.
  2. While quinoa is cooking, wilt the greens. In a large skillet, add the oil and the greens. Stir constantly until the greens are almost wilted, this only takes about a minute or so.
  3. When the greens are almost done, add the beans to the skillet. Give it a quick toss and let it saute together for about another minute.
  4. Add the quinoa and greens mixture to a large bowl and stir to combine.
  5. In a small bowl, whisk together all of the vinaigrette ingredients, and pour the vinaigrette onto the quinoa mixture. Stir to coat.
  6. Serve and enjoy!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.thewheatlesskitchen.com/garlic-quinoa-red-beans-chard/

Share Button