Light, Love & Life

Healthy recipes to make you feel good, love yourself and your life


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Spinach Quinoa Salad with Roasted Grapes, Pears & Almonds

This salad is wonderful as a full meal because it is filling and packed with protein and fiber to keep you satisfied. But feel free to also eat it as a side at dinner and cut the calories.  Considering how fulfilling this salad is, it’s actually very easy to make!  Try it and let me know what you think.

Servings: 2
Active Time: 15 minutes
Total Time: 30 minutes

Ingredients

1 cup red seedless grapesSpinachSaladWithGrapesPearsQuinoaAndAlmonds
1 large Bartlett pear, chopped
½ tablespoon honey
1 cup water
Pinch of sea salt
½ cup quinoa, rinsed and drained
4 cups fresh spinach
¼ cup chopped almonds

Lemon-Honey Dressing
1 tablespoon olive oil
1 ½ tablespoons freshly squeezed lemon juice
¾ teaspoons honey
¼ teaspoon Kosher salt
1/8 teaspoon freshly ground black pepper

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Fresh Cherry Lemonade

On beautiful spring and summer days, nothing is more relaxing than sitting outside, enjoying the sun and drinking a glass of cold lemonade.  So when I saw this recipe for Fresh Cherry Lemonade in Eating Well’s May/June issue, I had to try it.

The only annoying part of this recipe was straining the mixture through a sieve.  But in the end, it’s well worth it!  The original recipe calls for only four 1 cup servings, so I doubled it here so you can keep it in your fridge and enjoy it more than once. Also, in my version, I used Truvia (20 packets = 1/3 cup) instead of sugar to try and lower the calorie count, but feel free to do as you please!

If you’re having a Memorial Day barbecue, you can make this for your guests!  Note:  Feel free to add a splash of vodka, bourbon or rum to turn  this into an adult beverage!

Servings:  8
Active Time:  15 minutes
Total Time:  15 minutes

IngredientsFreshCherryLemonade

4 cups sweet cherries, pitted, plus who cherries for garnish
1 cup lemon juice
2/3 cup sugar
5 cups cold water
Lemon slices for garnish, if you want

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Corn Sauté with Cumin, Coriander and Lemon

I had to move this up on my publishing queue because my husband absolutely LOVED this side and I wanted to share it with you ASAP!

I bought this book called Fast, Fresh & Green by Susie Middleton and haven’t really made too many things from there.  But since I love veggies and I’m tired of microwaving those steam-in-a-bag veggies, I decided to start making my own medleys!  Feel free to experiment with this by using other spices or lime instead of lemon.

Also, here’s the recipe for the Broiled Lobster Tail that’s also in the picture below.

Servings:  2
Active Time:  15 minutes
Total Time:  20 minutes

Ingredients

CornSauteWithSpicesAndLemon1 tablespoon unsalted butter, divided
1/2 tablespoon extra-virgin olive oil
3/4 cup yellow onion, diced
1/2 teaspoon Kosher salt, divided; add more if needed
1 cup fresh corn kernels
1/4 teaspoon cumin
1/4 teaspoon coriander
1/2 teaspoon lemon zest, finely grated
Freshly ground black pepper
1/4 lemon
2 tablespoons chopped fresh cilantro

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