RECIPE - Power Packed Smoothie with Hemp and Flax Seeds

I wasn't in the mood for my usual favorite breakfast choices this morning and wanted to create something new and super healthy. I remembered I recently received Hemp and Chia seeds from the Nutiva Company, so I decided to incorporate at least one of those into my breakfast concoction. I created this delicious and power packed smoothie with lots of protein and good for you omega oils.

POWER PACKED SMOOTHIE

10 oz of milk or your favorite milk substitute 
(my favorite is 5 oz coconut milk, 5 oz skim lactose free milk)

1 scoop of Dr. Mercola's Pure Protein (which contains chia seeds)
(you can substitute your own favorite protein powder)

2 tablespoons of hemp seed

2 tablespoons of freshly ground flax seeds 
(I buy whole flax seeds and grind them myself for freshness)

1/2 of a banana (mine was frozen)

1 heaping tablespoon of Dagoba drinking chocolate dissolved in 1-2 tablespoons of hot water

(the added drinking cocoa is purely optional based on your taste preference)

I pureed all in blender and thoroughly enjoyed it for my breakfast alongside a half of a sprouted grain bagel. When I was finished, I was quite full and satisfied and that feeling lasted for many, many hours. Plus I had lots of energy for the hours I spent pulling out Christmas decoration boxes and decorating the Christmas tree!

Super Awesome Fajita Marinade

SUPER AWESOME FAJITA MARINADE

2 lbs. flank steak

2 cloves garlic

1 teaspoon cumin

½ to 1 whole bunch cilantro (depending on personal preference)

1 jalapeno

2 limes

1 orange

2 tablespoons canola oil

Unseasoned Tenderizer

Sea Salt

This recipe came to me courtesy of my good friend at the bison meat market.  I’ve slightly adjusted from his original recipe for our taste preferences.

In a food chopper/processor, combine the garlic, cumin, cilantro, and jalapeno.  Chop all together.

Cut the limes and the orange into 8ths.  (If you really like the flavor of orange on your fajitas, you can use 2 oranges.  A member of my family does not like the way it turns out with more orange, so I only use one.)    Place the lime and orange wedges into a gallon size baggie.  I squeeze some of the wedge juices into the bag and throw the rest of the wedges in without squeezing.  Add the canola oil and the chopped garlic/cumin/cilantro, jalapeno mixture into the baggie.

Sprinkle tenderizer and salt on the flank steak.  Don’t go too heavy on either one because too much of both will make the steak too salty.  Add the flank steak into the baggie.  Seal and squeeze to mix everything up well. 

IMPORTANT:  Marinade overnight!  This provides the best tasting and most tender results on your fajitas. 

Next day, grill and cut the flank steak into strips.  Be sure to cut the steak against the grain.  VOILA!  Fajita meat is ready! 

RECIPE - Red Quinoa in Pear Marinade

I've decided to occasionally post some of my favorite recipes.  I'll do this as time allows.  As I love to share any other things which I find helpful, I thought I would share some delectable recipes too.

This one comes from my Inca Red Quinoa box.  Quinoa is pronounced "keen-wa".  It is an amazing grain (some say it's a seed) full of protein, essential amino acids, and gluten free.  

This recipe is not anything of my own, but it is wonderful and very healthy for you.  Plus it is gluten free!  You can read more about quinoa and find more recipes at the Quinoa Corporation website.  This recipe is also on that site under the "Inca Red Pamphlet" link.

RED QUINOA IN PEAR MARINADE   

½ cup canned pears, blended to smooth consistency 
1 tablespoon freshly grated ginger 
2 tablespoons apple cider vinegar 
3 tablespoons liquid from the can of pears 
½ teaspoon sea salt 
¼ cup minced onion or scallions 
½ cup diced cucumber 
½ cup diced yellow bell pepper 
2 cups cooked red quinoa 
½ cup roasted almonds or cashews, coarsely chopped   

Cook red quinoa and let it cool. Place blended pears into a medium bowl. Add ginger, vinegar, liquid from can of pears, and sea salt. Mix well. Place onion, cucumber, and yellow pepper into the marinade and toss. Add quinoa, mix thoroughly, and chill or let sit at room temperature for a minimum of one hour. Add nuts and serve. This dish will keep well for several days in the refrigerator. Serves 4.       

When I cook my quinoa, I combine 1 cup of quinoa, 2 cups of water and 3/4 tsp of salt and 3/4 tsp of olive oil. And I do have to cook it longer than the instructions on the box.  This could be because I live at high altitude; I'm not sure.  One cup of uncooked quinoa turns into 3 1/3 cooked cups.  Since I put salt in the quinoa when I cook it, I omit the salt from the recipe above.