orange scented couscous with Golden California Raisins

Disclosure:  I was asked to participate in the California Raisins. Sweet. Naturally. campaign as a member of the Healthy Aperture Blogger Network.  I received free samples of the California Raisins used in the post and I was compensated for my time.

Here is a healthy and delicious “quick meal” to have ready when hunger strikes!  Orange Scented Couscous with Golden California Raisins!  Bursting with flavor and a hint of sweetness from California Raisins!

Orange Scented Couscous with Golden Raisins ~ vegan~ A perfect "quick meal" for when hunger strikes!

California Raisins are an all-natural, dried-by-the-sun fruit you can feel good about sending with your kids as they head back to school, or as an after-school snack, or to beat that 3pm craving.  The ingredient list says it all:  Raisins

Whether you need a pick-me-up in the late afternoon or a quick grab-and-go meal for a lunch box or busy work day, here is your solution!  You all know how much I like “quick meals!”  When you keep your refrigerator stocked with healthy food, you will eat healthy meals!  The same theory goes for snacks, especially after school or after work snacks!  I know the feeling of coming home starving after a long day and grabbing the first thing I see!    This recipe is so simple to make and has loads of fiber from California Raisins, which will keep you full for longer!

In fact, research suggests that among children, eating raisins as an after-school snack may prevent excessive calorie intake and may increase satiety (or feeling full) when compared to other common snacks, including cookies and chips.  

(Source: Bellissimo, N., et. al., An After-School Snack Reduces Subjective Appetite and Energy Intake and Increase Satiety in Normal Weight Children.  Poster session presented at: Canadian Nutrition Society Annual Meeting; 2012 May 23-25; Vancouver, British Columbia.)

My favorite way to store snacks and on-the-go meals is in mini-mason or ball jars.  The perfect portion, packed and ready to go! 

For a gluten-free version, substitute the quinoa in place of the Israeli couscous!

Orange Scented Couscous with Golden Raisins ~ vegan~ A perfect "quick meal" for when hunger strikes!

orange scented couscous with Golden California Raisins
 
Author:
Recipe type: Main
Cuisine: Vegan
Serves: 4-6 servings
Ingredients
  • 2 cups Israeli Couscous
  • 1 cup orange juice
  • 1¼ cup water
  • 3 tablespoons extra virgin olive oil
  • 1 shallot, minced
  • ½ teaspoon cinnamon
  • ¼ teaspoon cumin
  • sea salt and pepper to taste
  • 1 tablespoon orange zest (optional)
  • 3 scallions, chopped
  • 1 cup Golden California Raisins
  • 1 cup slivered almonds
Instructions
  1. In a medium saucepan, bring orange juice and water to a boil. Add couscous, reduce heat, cover and simmer for 8-10 minutes or until water has evaporated and couscous is tender. Transfer to a large bowl.
  2. Meanwhile, add olive oil to a skillet over medium heat. Add shallot and sauté until fragrant, add cinnamon, cumin, salt and pepper. Saute until shallot is golden. Pour on top of cooked couscous, stir until well combined. Let cool.
  3. Once couscous is cooled, add orange zest, scallions, California Raisins and almonds. Mix well, adjust salt and pepper as needed. Enjoy!

Orange Scented Couscous with Golden Raisins ~ vegan~ A perfect "quick meal" for when hunger strikes!

Visit www.loveyourraisins.com for more information about California Raisins and find us on Facebook at Facebook.com/californiaraisins where you can sign up to receive a California Raisins prize pack!  Limited supply; while quantities last!

crockpot quinoa lentil tacos ~vegan, gluten free~

Tis the season to break out the crock pot, especially for these quinoa lentil tacos!!!

Crockpot Quinoa Lentil Tacos ~ Break out the crockpot for simple and healthy weeknight meals!

Although I am not ready to say goodbye to the summer, I am ready to get back into a routine again!  So long summertime stress!  Bedtimes are returning to a reasonable hour again, the laundry is getting done (kind of) and more meals are spent at home!  But, let’s face it…the fall can be a monster in its own right with busy school and work schedules!

Crockpot Quinoa Lentil Tacos ~ Break out the crockpot for simple and healthy weeknight meals!

Here is a recipe that will be ready and waiting for you when you walk in the door after a long day!  The quinoa and lentil taco filling is made in the crockpot!  Just whip out the tortillas and toppings and you have a meal ready in minutes!

Crockpot Quinoa Lentil Tacos ~ Break out the crockpot for simple and healthy weeknight meals!

crockpot quinoa lentil tacos ~vegan, gluten free~
 
Author:
Recipe type: Main
Cuisine: Vegan
Serves: 6
Ingredients
  • 1 sweet potato, peeled and chopped
  • ½ cup dry lentils
  • ½ cup dry quinoa
  • 2½ cups vegetable broth
  • 2 cloves garlic, minced
  • 1 tablespoon Bragg's Amino Acids or Tamari
  • 1 teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon cumin
  • For Tacos:
  • Tortillas of your choice (gluten free, corn or whole wheat)
  • Shredded lettuce
  • Avocado
  • Sour Cream and/or Cheese (vegan or non-vegan)
  • Salsa
  • Hot Sauce
  • Fresh Cilantro
Instructions
  1. Add all ingredients to a crockpot and cook on low for 7-9 hours.
  2. Assemble tacos as desired and enjoy!

The combination of smoked paprika and Bragg’s Amino Acids creates an almost BBQ-ish flavor.  The consistency of the quinoa and lentil taco filling has a texture similar to ground beef in your standard tacos.  This recipe is adapted from the amazing blog Healthy Slow Cooking.  In addition to some minor changes,  I revved up the nutrition by adding sweet potato!

Crockpot Quinoa Lentil Tacos ~ Break out the crockpot for simple and healthy weeknight meals!

This was a kid-approved recipe as well!  Happy Meatless Monday :)

grilled corn and quinoa salad with sweet sriracha lime sauce ~vegan, gluten free~

As the summer picks up, the time spent in the kitchen slows down!  As you can probably tell by my infrequent posts!  I apologize :(

 Once we get back into the swing of things around here I promise to consistently bring some summertime yum your way!

I’ve talked before about “quick meals” and why it is so important to stock your fridge with healthy, grab and go meals…you can read more about this topic here!

I have been keeping “quick meals”  handy to keep us fed well when pressed with time!

Here’s another “quick meal” to add to the recipe book, a grilled corn and quinoa salad with sweet sriracha lime sauce!

Grilled Corn and Quinoa Salad with Sweet Sriracha Lime Sauce ~vegan, gluten free~

What’s Sriracha?

Sriracha (Thai: ศรีราชา, Thai pronunciation: [sǐː.rāː.tɕʰāː]) is a type of hot sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt.  It is named after the coastal city of Si Racha, in the Chonoburi Province of Eastern Thailand, where it was possibly first produced for dishes served at local seafood restaurants.  (wikipedia)

This dish makes for a perfectly balanced meal on its own or you can use it as an accompaniment for a backyard barbecue!

Grilled Corn and Quinoa Salad with Sweet Sriracha Lime Sauce ~vegan, gluten free~

grilled corn and quinoa salad with sweet sriracha lime sauce ~vegan, gluten free~
 
Author:
Recipe type: Main
Cuisine: Vegan
Ingredients
  • 1 cup uncooked quinoa cooked in 2 cups water
  • 3 ears of corn, grilled
  • Drizzle of olive oil
  • 1 cup shelled edamame
  • 3 scallions, chopped
  • ¼ cup fresh cilantro, chopped
  • 1 avocado, sliced
  • For the Sweet Sriracha Lime Sauce:
  • ¼ cup extra virgin olive oil
  • 1 tablespoon fresh lime juice
  • 1 tablespoon agave nectar
  • 1 teaspoon sriracha sauce (or more if you're so inclined!)
  • sea salt to taste
Instructions
  1. Cook quinoa according to directions. Once cooked, transfer onto a cooking pan and allow to cool.
  2. Shuck corn, drizzle with olive oil and place on a medium grill for 10-12 minutes or until tender, occasionally rotating. Remove from heat and allow to cool. Once cooled, use a knife and remove kernels from the cob.
  3. Combine cooked quinoa, grilled corn, edamame, scallions and cilantro in a large bowl.
  4. Meanwhile, whisk together olive oil, lime juice, agave, sriracha sauce and sea salt.
  5. Pour dressing over salad, toss to combine, top with sliced avocado, serve chilled and enjoy!