Sautéed Lemon Garlic Brussels Sprouts

I love brussels sprouts and flavored with lemon and garlic make a wonderful side dish.

INGREDIENTS:

• 1 lb Brussel Sprouts
• 4 Tbsp Olive Oil
• 4 cloves garlic, minced
• 1 lemon, juiced 
• Sea salt
• Black Pepper

Clean the Brussels Sprouts and cut each one vertically in half;
Heat the oil in a large skillet over medium high heat, and sauté the halved brussels sprouts in olive oil for about 8-10 minutes on each side until is soft and fully cooked, add minced garlic, paprika, turmeric, sea salt, black pepper for seasoning; squeeze fresh lemon juice on top and serve immediately.

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Quinoa, with Black Beans , Cherry Tomatoes and Peas

Today's lunch was very fast and delicious. Quinoa is one of my favorite foods, grain-like but not a grain , has a delicious nutty flavor and usually I have a good amount of quinoa leftover. I love the possibility that it can be mixed with a variety of ingredients. 

So, for today's lunch I made a fast, simple and delicious salad.  I tossed a can of organic Black Beans and Peas into my 2 cups of quinoa leftover  some garden fresh halved cherry tomatoes. Season with lime juice, turmeric, fresh cracked black pepper and serve room temperature. Enjoy!

Baked Spaghetti Squash

Spaghetti squash has become wildly popular lately as a low-carb option to replace spaghetti noodles.Very easy process to transform squash into tender tangles of spaghetti. No spiralizers or any special tools are required.
To prepare squash, start by washing it off and drying it.

Instructions:

- Preheat the oven to 400F while you prepare the squash
- Slice the squash in half: the next step is cutting it in half lenghwise. before cutting. Spaghetti squash are really tough and hard, if it's too hard to cut, try microwaving it for a minute or two. or boiling it for five minutes. Let it cool and try to cut it.
-Scoop out the seeds: once you have cut the squash in half and scooped out the seeds with a spoon . 

- Seasoning before bake- brush the halves with 2 tablespoons of olive oil and season generously with salt and black pepper.

-Place the squash in a roasting pan: Place the squash halves cut-side down in a roasting pan.
-Cook the squash for 45 to 60 minutes: Transfer the squash to the oven and cook for 45 to 6O minutes. Smaller squash will cook more quickly than larger squash. Check the squash after 30 minutes.
-The squash is cooked when tender: The squash is ready when you can easily pierce a fork through the flesh all the way to the peel. The flesh will also separate easily into spaghetti-like strands. If the noodles are still a bit crunchy for your taste, put the squash back in the oven for another 10 to 15 minutes.

- Scrape out the squash: Use a fork to rake gently the squash flesh from the peel. If you want to make long noodles rake in the same direction. 

- Serve the squash: Serve the squash immediately.

Colorful Protein Salad

Simple, nutritious and delicious salad. 

                                          Ingredients:

Cooked Quinoa
Cooked Lentils
Broccoli Florets
Mini Sweet Peppers
Pine Nuts
Olive Oil
Salt
Fresh lime juice
Black Pepper 

Just mix everything, add the amount of each ingredient according to your taste. This very simple, nutritious and delicious salad is a powerhouse of goodness, the veggies stay raw and the quinoa, lentils and pine nuts add the protein on it.

Meatless Monday Protein-Packed Salad

 "MEATLESS MONDAY is an international campaign that encourages people to not eat meat on Mondays to improve their health and the health of the planet."  
You can get all the nutrition you need by eating delicious veggie salad. 

Meatless Protein-Packed Salad
Ingredients: 
- 1 can (15oz)  Organic Black Beans, rinsed and drained 
- 1 can (15oz)  Organic  Chickpeas, rinsed and drained
- 1/2 cup Organic Edamame beans
- 2 cups Kale
- 1/2 Orion
- 1/4 cup Almonds
- 2 tbsp Extra Virgem Olive Oil - Cherry tomatoes

How to Prepare: 
Heat 2 tbsp of Olive Oil in a medium saucepan over medium heat. Add chopped Onions, Black Beans, Chickpeas and Edamame, Season with turmeric, ground black peppers and sea salt to taste; sautéd for about 3 minutes. Add kale and almonds, and sautéed all ingredients for 2 more minutes. Toss fresh cherry tomatoes. Serve immediately.