Strawberry and Mozzarella Salad
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 heart romaine lettuce, torn or cut into bite-sized pieces (3 cups lightly packed)
- 1 8-ounce container of strawberries, hulled and sliced
- 3 ounces part-skim mozzarella cheese, diced (about 3/4 cup)
- 1/4 cup fresh basil leaves, cut into ribbons
In a small bowl whisk together the oil, vinegar salt and pepper. Place the lettuce in a large bowl and toss with half the dressing. Place the lettuce onto 4 salad plates.
Toss the strawberries with the remaining dressing and place 1/4 of the berries on top of each mound of lettuce. Top each with cheese and sprinkle with the basil.
Calories 150; Total Fat 12 g; (Sat Fat 3.5 g, Mono Fat 5 g, Poly Fat 1 g) ; Protein 6 g; Carb 7 g; Fiber 2 g; Cholesterol 15 mg; Sodium 320 mg
Excellent source of: Vitamin A, Vitamin C
Good source of:Protein, Vitamin K, Calcium, Manganese
Pumpkin Nut Quinoa Breakfast
Quinoa flakes deliver a creamy, satisfying breakfast porridge. Dress your bowl up with a swirl of vitamin-rich canned pumpkin, an ideal option for cool autumn mornings. Try cooking the quinoa in milk as well-this sweetens it and adds extra nutrition like vitamin D, calcium, and protein.
- 1/4 cup granulated sugar
- 1/2 teaspoon gluten-free ground cinnamon
- 1 teaspoon cornstarch
- Pinch of salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 egg white
- 1/4 teaspoon gluten-free vanilla extract
- 1 cup pecan halves
- 3 1/2 cups water
- 1 1/3 cups quinoa flakes
- 1 cup canned pumpkinM
- 1/4 cup half-and-half
- 1/4 cup gluten-free light brown sugar
- Preheat the oven to 300 degrees. Line a rimmed baking sheet with parchment paper
- Place the sugar, cinnamon, cornstarch, salt, ground cloves, and ground nutmeg in a plastic bag, seal the bag, and shake to mix.
- Put the egg white and vanilla in a bowl, and beat until slightly foamy. Add the pecans and stir to coat them well. Using a slotted spoon, lift the pecans out of the bowl and transfer them to the bag of sugar and spices. Shake, making sure the pecans are well coated with the seasoning. Spread the pecans out on the pre-pared baking sheet, and bake for 30 minutes. Remove from the oven and let them cool on the baking sheet.
- Meanwhile, place the water in a large saucepan and bring to a boil. Add the quinoa cakes and reduce the heat to medium. Cook for 10 to 15 minutes, until the liquid has decreased by half and the mixture is thick.
- Combine the pumpkin and the half-and-half in a small bowl, and whisk until smooth. Swirl the pumpkin into the quinoa, and sprinkle with the brown sugar. Divide among four bowls, sprinkle with the chopped nuts, and serve immediately.