Monica Nelson Fitness » mushrooms

“Easy” Quinoa with Mushrooms and Asparagus

Monica Nelson — Wed, 07 Mar 2012 15:31:44 +0000

It is Quinoa (KEEEEEN-whaaaa) time again! We all know now how quinoa packs a powerful nutritional punch. It has protein and fiber to keep you satisfied, improves your overall health, and quinoa contains ALL the amino acids as well. Speaking of Quinoa…Have you tried my most popular recipe yet…Moni’s Quinoa Mac n’ Cheese??

The grain has a fluffy texture and nutty taste that you will grow to love. For this EASY recipe I mix it with mushrooms, avocado, tomatoes, asparagus, artichoke hearts, and then I toss in a cubed up veggie burger with some fresh basil and green onion. What you get is a meal full of powerful nutrients.

I really like quinoa because you can add so much to quinoa and create a healthy breakfast , lunch, or dinner. That is sure what I do.

NOTE: This is only for 2 servings so if you are like me and are going to put in the effort, why not double everything, right? Also, I usually cook a bunch of quinoa at a time so I can just be steps ahead and already have it made. Plus, then you can make a ton of other recipes for the week.

Here are all my QUINOA RECIPES. Enjoy!

Spicy Stir-Fried Tofu with Snow Peas, Peanut Butter, and Mushrooms

Monica Nelson — Thu, 16 Feb 2012 16:00:41 +0000

This dish is slightly sweet and slightly spicy and is amazing. It has a flavor explosion for sure! My husband loves it and it really is LOADED with healthy ingredients. The mix of flavors leave you wanting more and more and forget about take-out. You can serve it over rice if you prefer or leave as is. By the way, it is full of vibrant color! I highly recommend Srirachi sauce, it is a staple in my diet.

I am NOT a big Tofu person, just in moderation. You can also sub the tofu for anything you like. Enjoy~

Quinoa Stuffed Red Bell Peppers

Monica Nelson — Fri, 13 Jan 2012 15:56:48 +0000

“Moni that was sooooooooooooo good!” That is what I heard non-stop after making these. What can I say…It is the truth! Not only does this vibrant dish taste amazing, it is so good for you too. By now, quinoa should be a staple in your pantry but if it is not, you will love it when you try it.

You can add any veggies you have but I love how mine turned out. I made some with cheese and some with not. I love how I finished it off though…by pouring marina sauce all over it. It is so good and they do hold up great the next day too. Enjoy!

Veggie Quiche

Monica Nelson — Wed, 26 Jan 2011 19:00:27 +0000

This is so Yummy! You might want to make 2 because it will be gone before you know it. It is so easy. You could add other veggies too like broccoli or tomatoes. This is another fantastic recipe to “sneak” in some veggies. You must also check out my Double-Tomato and Basil Quiche. Enjoy~

“Gooey” Tempeh Sandwiches

Monica Nelson — Sat, 19 Jun 2010 23:17:20 +0000

Craving a gooey, cheesy, hearty, BUT HEALTHY sandwich? Look no further. This is my adaption to a some-what close resemblance of a Philly Cheese Steak Sandwich. I like mozzarella and tempeh here and the meat is not to be missed!
NOTE: As mentioned before…Tempeh is a chewy, nutty, fermented soybean mixture, (similar to a loaf.) Find it (plain or with added grains) near refrigerated tofu in natural-foods stores and many large supermarkets. SoyBoy 5 Grain and Lightlife Flax tempeh are great brands.

szechuan-style tofu with peanuts

Monica Nelson — Sun, 18 Apr 2010 18:32:26 +0000

What is not too like in this amazing dish. Easy to put on the table, healthy, and it really is tasty… I love peanuts on everything and they are great here. Brown rice would be fine if you prefer but they key here is one thing…the sauce…

Almond-Chive Salmon with a Side of Green Beans with Mushrooms

Monica Nelson — Mon, 15 Sep 2008 17:05:00 +0000

This is a very easy entree to put together, also very healthy with the Vitamin E coming from the almonds and niacin and Omega 3′s from the Salmon. You can use whatever herbs you have on hand like dill, thyme, basil, chives, or parsley. I switch it up based on what I have.

It is basically breaded fish with out all the frying. I love the almonds together with the fish. I like to serve this with Roasted Green Beans with Mushrooms (Recipe Follows), also very good for you. Note: I cook the Green Beans first and then the get salmon prepped while they are cooking.

ROASTED GREEN BEANS WITH MUSHROOMS

Serves 6

6 cups quartered cremini mushrooms (1 lb)
1 cup thinly sliced shallots
5 garlic cloves, chopped
1 1/2 pounds green beans, trimmed
Cooking spray
1 1/2 tbs olive oil
1 tbs chopped fresh thyme
1/2 tsp fresh ground pepper
3/4 tsp salt

1. Preheat oven to 450 F.

2. Combine first 4 ingredients on a baking sheet coated with cooking spray. Drizzle with oil, sprinkle with thyme and pepper, toss to coat.
Bake at 450 F for 30 minutes or until beans are starting to lightly brown. Sprinkle with salt to combine.

ALMOND-CHIVE SALMON DISH

Serves 4

1/4 cup almonds
2 tbs chopped fresh chives
1 tbs chopped fresh parsley
1/2 tsp grated lemon rind
2 slices of bread, torn
1/2 tsp salt, divided
4 (6 oz) salmon fillets
1/4 tsp freshly ground black pepper
Cooking Spray
4 lemon wedges

1. Preheat oven to 400 F

2. Combine first 5 ingredients in a food processor, add 1/4 tsp salt. Process until finely chopped.

3. Sprinkle salmon with the remaining 1/4 tsp salt and pepper. Top the fillets evenly with the breadcrumb mixture; press gently to sick. Place fillets on a baking sheet coated with cooking spray.

4. Bake at 400 F for 10 mins or until fish flakes easily when tested by fork or until desired doneness. Serve with lemon wedges. Now combine both together and enjoy. Adapted from Cooking Light.

Portabello Cheeseburgers

Monica Nelson — Sat, 09 Aug 2008 21:09:00 +0000

These work best in a skillet and they are delicious! I am all about a new way to eat a so-called “Burger.” For Low-Carb, just skip the bun and serve over a nice plate of greens…

Serves 4

2 tsp olive oil
4 portobello caps
1/4 tsp salt
1/4 black pepper
1 tbs bottled minced garlic
1/4 cup gorgonzola cheese
3 tbs dijon, (mayo, optional)
4 sandwich rolls
2 cups arugula
1/2 cup sliced bottled roasted red bell peppers
sliced red onion

1. Heat oil in a large non stick skillet over medium-high heat. Sprinkle mushrooms with salt and pepper. Add mushrooms to pan, saute about 4 mins, then turn over. Add garlic to pan for 30 secs. Remove from heat.

2. Combine cheese and dijon (or mayo) stirring well. Spread over the bottom half of the sandwich rolls. Then top with 1/2 cup arugula, red bell pepper. Place 1 mushroom cap on top and put together. You will love this!