How does this relate to food allergies you may ask? Well, being handed a list of almost everything under the sun and being told you are allergic to all of these things is quite the smack in the face! But, I do love a challenge! So, I set about finding things that could replace the things I loved and along the way finding new things to love! In other words, finding "cheats" as I like to call them. Sometimes, I end up being allergic to those things (avocado), and sometimes they taste gross (chia seed pudding), but it's trial and error. I will eat delicious food!!
Coconut milk is liquid gold for me and coconut milk ice cream-nectar of the gods! Some new foods I have discovered or re-discovered are Quinoa, LÄRABARs, Honey, Chia Seeds, Agave, Dried Apples, Bananas & Pineapples, Brussel Sprouts, Cauliflower, Parsnips, Peaches, Rutabaga, Kohlrabi, Smoothies, and a whole lot more and even more to come!
So, I guess what I'm trying to say is having food allergies or sensitivities, issues or other restrictions really can be a blessing in disguise! I'm eating healthier then ever, my skin looks better, I'm losing weight and I am beginning to feel better and am hopeful that I will continue to feel better! On that note, here is a recipe that I hope will inspire you to eat delicious food and it's very easy to make!
Southwestern Quinoa Salad
Salad Ingredients:
1 Cup Quinoa (I used Ancient Harvest brand-doesn't need rinsed)
2 Cups Water
1 large Red Bell Pepper, diced
1 Can Black Beans, rinsed and drained
1/2 Cup sliced Green Onion (green & white parts)
1/2 Cup chopped, fresh Cilantro (could use Parsley if you don't like Cilantro)
1/4 teaspoon (or so) lime zest
Dressing Ingredients:
2 Tablespoons Lime Juice
1 teaspoon Spike Seasoning (optional, but I liked it)
1 teaspoon ground Cumin
1/2 teaspoon Cayenne Pepper
Salt and Fresh Ground Black Pepper to taste
1/4 Cup Extra Virgin Olive Oil
Instructions:
Check the quinoa package to see if
it needs to be rinsed and rinse in a fine-mesh strainer if needed.
Combine quinoa & water and bring to a boil, then reduce heat and
simmer covered for 15 minutes, or until all the water is absorbed. Fluff
quinoa with a fork and let it cool while you prep other ingredients. I made the Quinoa the night before and let it sit in the refrigerator.
Drain the beans into a colander placed in the sink and rinse well with cold water, until no more foam appears. Let beans drain until they are quite dry (or pat dry with paper towels if you want to speed it up.)
Drain the beans into a colander placed in the sink and rinse well with cold water, until no more foam appears. Let beans drain until they are quite dry (or pat dry with paper towels if you want to speed it up.)
Cut out the stem and remove seeds
from the red bell pepper and cut into a small dice (about the size of the
black beans.) Slice the green onions into thin slices and wash, dry, and
chop the cilantro.
When the quinoa is cool, combine quinoa, black beans, diced red bell pepper, and sliced green onion in a bowl. Zest some lime into the bowl. Add enough dressing to moisten all the ingredients (I used all of it). Gently stir in the chopped cilantro and serve.
This keeps very well in the fridge for several days and makes great leftovers.
When the quinoa is cool, combine quinoa, black beans, diced red bell pepper, and sliced green onion in a bowl. Zest some lime into the bowl. Add enough dressing to moisten all the ingredients (I used all of it). Gently stir in the chopped cilantro and serve.
This keeps very well in the fridge for several days and makes great leftovers.
-Melissa
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