Bean Salad and Quinoa-Meatless on Monday #14

Looking for a high protein, high fiber, low-fat meal?  
This is it!  I have to admit that in order to make this dish I used canned beans.  If I had the time I would have made the beans from scratch.  Now that I have a pressure canner, cooking beans will be a snap!

Bean Salad

Ingredients
1 can Cannellini Beans 
(white beans)
1 can chili beans or pink beans
1 can Garbanzo Beans
1 can whole kernel corn
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 red onion, finely chopped
1 jalapeno, finely chopped
1 cucumber, seeded and chopped
3 tablespoons lime juice
pepper to taste
*Do not add salt if you are using canned food*

Directions
If you are using canned beans, rinse and drain.  Add all ingredients into a large bowl and mix thoroughly.  Refrigerate 1 hour before serving to let the flavors mix.

For the Quinoa, prepare according to the package.  
Mine says to use twice as much water as quinoa.  
I used 1 cup quinoa and 2 cups water.  Once it was fully cooked I added 1 tablespoon of coconut oil while it was still hot and mixed thoroughly.

My preference: Add the quinoa and bean salad to a bowl and top with a dollop of fat-free sour cream.  Best served cold.

This is a great make-ahead meal.  I made this for lunch today and there is plenty for tomorrow and maybe the next day.  Saves time and money!

I didn't forget about the Coconut Oil Givaway winner!!!
Kristen Y. you have been notified.  Check your email!  

Meatless on Monday #13 Brussel Sprouts with Quinoa

Have you notice I've been on a bit of a Coconut kick lately?  This Coconut Oil is great stuff!  You can enter to win a 32 oz jar of non-gmo, certified organic Virgin Coconut Oil HERE.

Also,  I was interviewed by Joyce at It's Your Life and I'd be thrilled if you checked it out!

Since I had so much quinoa, coconut milk and Coconut Oil left I made Garlic Ginger Quinoa again.  This time I served it with roasted Brussels Sprouts.  I was a bit surprised that my husband asked for seconds!  Quinoa is very high in protein and low in fat.  The coconut milk is higher in fat that I normally use so next time I'll substitute coconut water.

Stovetop Roasted Brussels Sprouts

Ingredients:
2 cups quartered brussels sprouts
1 tablespoon coconut oil
a dash of salt and pepper (optional)

Directions:
*I prefer to steam my brussels sprouts for 4 minutes before I "roast" them.  I also use the stove instead of the oven so I don't heat up the house.*  If you prefer to use the oven use THIS recipe.

Stovetop: place coconut oil in a pan on high.  Add steamed brussels sprouts and "roast" for up to 12 minutes or until browned.  Stir occasionally.

Garlic Ginger Quinoa recipe HERE.

Top Quinoa with roasted brussels sprouts and serve hot!

I'm so excited to share a post from Healthy Mommy, Healthy Baby!  Jessica hosts Meatless Monday AND Sweet Saturday linkups.  Today her post just sent my heart soaring!  Thanks you Jessica for making my day.  
Check her out, add a link and say Hi!

You might notice a few changes coming to Mary's Kitchen.  I have started documenting at Back to the Basics about a few changes I am making to our eating habits and lifestyle.  If you have a chance please stop by It's a Fight to the Finish.  If you are interested in sharing your story you can email me at mari_backtonature@yahoo.com

Garlic Ginger Coconut Quinoa and Coconut Oil Giveaway!

Can you believe that up until the last few weeks that I had never cooked with Coconut oil?  Seriously!  I'm pleased with the results so far, especially since I made cookies and chocolate first.  
Can it get any better?  Yes!  Garlic.Ginger.Coconut.

I am thrilled to share a simple and delicious recipe with you AND a Super Duper giveaway.  Check out all of the details below.  Let me know if you have made any of the coconut oil recipes so far.  Inquiring minds ya know!

Garlic Ginger Coconut Quinoa

adapted from Sarah Shilhavy

Servings: 8 to 10 side dish servings
Preparation Time: 25-30 minutes

Ingredients:

2 tablespoons coconut oil

4 cloves garlic, crushed

1 tablespoon grated fresh ginger

2 cups Quinoa

3/4 cup coconut milk

2 1/2 cups water (adjust as needed)
salt (optional) 

Directions:

Sauté garlic and ginger in oil briefly. Add quinoa, stir well. Add coconut milk, water and salt.

Bring to a boil, stir quickly, reduce heat and simmer covered for 15 minutes. Remove from heat and let sit covered for 5 minutes or more.

To reduce the total fat in this recipe, substitute Coconut Water for the Coconut Milk.

Note: Very good served with chicken breast or turkey keilbasa 

a Rafflecopter giveaway

Win 1 quart of Gold Label Virgin Coconut Oil!

Tropical Traditions is America’s source for coconut oil. Their Gold Label Virgin Coconut Oil is hand crafted in small batches by family producers, and it is the highest quality coconut oil they offer. You can read more about how virgin coconut oil is different from other coconut oils on their website: What is Virgin Coconut Oil?

You can also watch the video they produced about Gold Label Virgin Coconut Oil:

Tropical Traditions also carries other varieties of affordable high quality coconut oil. Visit their website to check on current sales, to learn about the many uses of coconut oil, and to read about all the advantages of buying coconut oil online. Since the FDA does not want us to discuss the health benefits of coconut oil on a page where it is being sold or given away, here is the best website to read about the health benefits of coconut oil.

Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose.  Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.

Another Fab Coconut Recipe: Coconut Balls

Living in South Florida means I miss the crisp fall mornings and the chilly mornings of winter.  However, an 80 degree Christmas isn't something to complain about.   
Where was I going with this?  Hmm, dessert!  
I feel like I've skipped fall desserts and jumped right into a tropical Christmas!

Coconut Balls  
adapted  from Melissa in CA 
Ingredients
½ cup carob powder
(or unsweetened cocoa powder)
3½ cups shredded unsweetened coconut
¾ cup coconut oil
½ cup honey or agave
*Be careful using agave as it is very sweet!*

Directions
Combine dry ingredients and mix well. Add coconut oil and honey (or agave) and stir to combine. 

Mix thoroughly!

Mold into small balls by using a spoon, small ice cream scoop or your hands.  If you choose to warm your coconut oil you might need to let it get cold again before you shape into balls.   

Freeze for minimum 30 minutes and enjoy. These are best when frozen or refrigerated. 

Next time I make these I might add sunflower seeds or chopped pecans.  Or maybe smother them in white chocolate! 

In case you don't want "balls" or you don't want to handle the coconut mixture, just scoop it up and place it on a pan.  Put the pan in the freezer for 30 minutes and you're done!

In case you missed my Oatmeal Coconut Chocolate Chip cookie post {you seriously need to read it} here's the scoop:  I have a super delicious, absolutely fabulous and healthy Virgin Coconut Oil from the awesome people at Tropical Traditions.  For the next few days I'll be experimenting with a few super fab recipes.  Friday I'll give you a chance to win a jar of your very own! 

Stay tuned for more delicious coconut creations!  

Linking up HERE. Coconut Oil Giveaway HERE.

Oatmeal Cookies with a Coconut Tweak!

Just when I thought I had mastered the Oatmeal cookie...

The good people at Tropical Traditions sent me a sample of their Virgin Coconut Oil. Wow!  Not only do they offer amazing deals on their products, they also provide super recipes for you to try.  
*Banana Orange Smoothie*Oatmeal Cinnamon Raisin Pancakes*Homemade Granola Bars*Thai Coconut Curry*Garlic Ginger Coconut Rice*  YUM!!!

Before I get started on any new recipes I decided to try one of my favorites.  My favorite tweaked dessert so far is Mary's Vanishing Oatmeal Cookies.  I just made these cookies with coconut oil and chocolate chips and they are better than ever!

Tropical Traditions Virgin Coconut Oil is simple to use and delicious all by itself.  Coconut oil can be used in DIY hair care and skin care as well as a substitute in many recipes for vegetable or olive oil.  It is easy to cook with!  Want to know one of my favorite facts about this particular brand?  Tropical Traditions Virgin Coconut Oil is NON-GMO!!!  It is also handmade (not machine made), Certified Organic and made from fresh coconuts!
Now that's my kinda stuff!

Vanishing Oatmeal Coconut Chocolate Chip Cookies

Ingredients:
¾ cup coconut oil
1/4 cup organic apple sauce
1 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups unbleached, all-purpose flour
1 teaspoon baking soda
1 tablespoon cinnamon
3 cups Quaker Oats (old-fashion, uncooked)
1 1/4 cup raisins or chocolate chips (or half or each)
1/4 cup coconut flakes
*omitted* 1/2 cup granulated sugar

Directions:
Heat oven to 350 F.  Gently melt coconut oil.  Beat together coconut oil, apples sauce and sugar.  Add eggs and vanilla, beat well.

Add combined flour, baking soda and cinnamon.  Mix well.  Stir in oats, raisins, chocolate chips and coconut flakes.  Mix well.

Drop by rounded tablespoons onto ungreased cookie sheet.
I use foil with pam for less dishes.  
Bake 10-12 minutes or until golden brown. 

Cool 3 minutes on cooling rack (if you can wait that long).  Enjoy!

I see more coconut recipes in our future and a fabulous giveaway!  My next recipe is no-bake!

Would I recommend Tropical Traditions Virgin Coconut Oil?
Absolutely!  While I was given a free sample, I plan on making this product a staple in our house.  I have already recommended the product to friends and family who are interested in a quality oil at an affordable price.

Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose.  Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product. 

Linking up HERE.