Fresh Caprese Quinoa Salad - Fit Foodie Finds

Fresh Caprese Quinoa Salad is a delicious and nutritious salad that combines the classic flavors of a Caprese salad with quinoa for added protein and substance. Its a perfect dish for a light and healthy meal or as a side dish for a summer barbecue.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 pint cherry tomatoes, halved
• 8 oz fresh mozzarella balls, halved
• 1/2 cup fresh basil leaves, chopped
• 2 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

Instructions:

Put the quinoa and water in a medium-sized saucepan

Bring to a boil, then turn down the heat, cover, and let it simmer for 15 to 20 minutes, or until the quinoa is done and the water is dry

Use a fork to fluff up the cooked quinoa, then let it cool to room temperature

Put cooled quinoa, cherry tomatoes, fresh mozzarella, and chopped basil in a large bowl

Put extra virgin olive oil and balsamic vinegar in a small bowl and mix them together with a whisk

Add the dressing to the salad and mix it all together

Toss the salad gently to mix all the ingredients together and coat them with the dressing

Add pepper and salt to taste

Put the salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix

Enjoy Serve cold

Vegan Potato Salad

A classic dish, this vegan potato salad is made with smooth vegan mayo and sour Dijon mustard. Its great as a side dish for any meal or on a picnic or barbecue.

Ingredients:

• 4 medium potatoes, boiled and cubed
• 1/2 cup vegan mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/4 cup chopped red onion
• 1/4 cup chopped celery
• 1/4 cup chopped dill pickles
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

In a large mixing bowl, combine boiled and cubed potatoes, chopped red onion, chopped celery, and chopped dill pickles

In a separate small bowl, whisk together vegan mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper

Pour the dressing over the potato mixture and gently toss until everything is evenly coated

Refrigerate the potato salad for at least 1 hour before serving to allow flavors to meld

Garnish with fresh parsley before serving

Lemon Herb Chicken

This gluten-free Lemon Herb Chicken is bursting with flavor and incredibly easy to make. The combination of fresh lemon juice, aromatic herbs, and garlic infuses the chicken breasts with zesty and savory goodness.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 lemon, juiced and zested
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

Preheat oven to 375F 190C

In a small bowl, mix together olive oil, minced garlic, lemon juice and zest, thyme, rosemary, salt, and pepper

Place chicken breasts in a baking dish and pour the lemon herb mixture over them, making sure to coat each breast evenly

Bake in the preheated oven for 25-30 minutes, or until chicken is cooked through and juices run clear

Remove from oven and let the chicken rest for a few minutes before serving

Smoky Fish Tacos

These smoky fish tacos are bursting with flavor and perfect for a quick and delicious meal. The fish is seasoned with a blend of smoky spices, then grilled to perfection. Serve them up with your favorite toppings and enjoy

Ingredients:

• 1 lb firm white fish fillets, such as cod or halibut
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper optional
• Salt and pepper to taste
• 8 small corn or flour tortillas
• 1 cup shredded cabbage or lettuce
• 1 avocado, sliced
• 1/2 cup diced tomatoes
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving

Instructions:

Set the grill or grill pan over medium-high heat to heat it up

Put cumin, garlic powder, onion powder, cayenne pepper, salt, and pepper in a small bowl

Add the olive oil and mix them together

Use the spice mix to coat both sides of the fish fillets

Fish should be cooked all the way through and flaky after 3 to 4 minutes on each side

Put tortillas on the grill and heat them up for 30 seconds on each side

Place a piece of grilled fish on each tortilla to make a taco

Diced tomatoes, chopped cilantro, avocado slices, and shredded cabbage or lettuce should be put on top

Serve with wedges of lime to squeeze over the tacos

Rocky Road Cupcakes

Rocky Road Cupcakes are a delightful twist on the classic ice cream flavor. These moist and chocolatey cupcakes are loaded with mini marshmallows, pecans, chocolate chips, and graham cracker crumbs for a taste of nostalgia. Perfect for indulging your sweet tooth

Ingredients:

• 1 and 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1/2 cup mini marshmallows
• 1/2 cup chopped pecans
• 1/2 cup semisweet chocolate chips
• 1/4 cup crushed graham crackers

Instructions:

Warm up your oven to 350 F 180C and put paper liners in a cupcake tin

Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a bowl

Put away

Melt the butter and mix it with the sugar in a different bowl until the mixture is light and fluffy

One at a time, add the eggs and beat well after each one

Add the vanilla extract and mix well

Slowly add the dry ingredients to the wet ingredients, mixing them in with buttermilk every so often

Start with the dry ingredients and end with the buttermilk

Dont mix any further than that

Put the chopped pecans, mini marshmallows, semisweet chocolate chips, and graham cracker crumbs into the batter and mix them in well

Fill each cupcake liner about two thirds of the way to the top with batter

After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

First, let the cupcakes cool in the pan for a few minutes

Then, move them to a wire rack to cool completely

After the cupcakes have cooled, you can frost them with your favorite frosting and add extra marshmallows, pecans, chocolate chips, or graham cracker crumbs if you want

Have fun with your tasty Rocky Road Cupcakes

Chicken and Sausage Gumbo Blue Runner Pressure Cooker with Rice

A flavorful and hearty Chicken and Sausage Gumbo cooked to perfection in the Blue Runner Pressure Cooker, served over a bed of fluffy white rice.

Ingredients:

• 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
• 1 lb smoked sausage, sliced
• 1 cup onion, chopped
• 1 cup celery, chopped
• 1 cup bell pepper, chopped
• 3 cloves garlic, minced
• 1 can 14 oz diced tomatoes
• 1 cup okra, sliced
• 1 cup long-grain white rice
• 4 cups chicken broth
• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 1 teaspoon thyme
• 1 teaspoon paprika
• 1 teaspoon gumbo file powder
• 1 bay leaf
• Salt and pepper to taste

Instructions:

Turn on the Blue Runner Pressure Cooker and select the Saut function

In a bowl, season the chicken with salt, pepper, thyme, and paprika

Add vegetable oil to the pressure cooker, then brown the seasoned chicken pieces

Remove and set aside

In the same pressure cooker, saut the sliced sausage until browned

Remove and set aside with the chicken

Add chopped onion, celery, bell pepper, and minced garlic to the pressure cooker

Saut until vegetables are softened

Sprinkle flour over the vegetables and stir to make a roux

Cook for 2-3 minutes until the roux is golden brown

Pour in diced tomatoes with their juice, chicken broth, gumbo file powder, bay leaf, and sliced okra

Mix well

Return the browned chicken and sausage to the pressure cooker

Stir everything together

Cancel the Saut function, close the pressure cooker lid, and set to High Pressure for 10 minutes

While the gumbo is cooking, prepare the rice separately according to package instructions

Once the pressure cooking is complete, carefully release the pressure manually

Open the lid, discard the bay leaf, and adjust seasoning with salt and pepper

Serve the gumbo over a bed of cooked rice

Garnish with fresh parsley if desired

Fresh Fruit Tart