How I made QUINOA taste 10x BETTER
Thank you to OSEA for sponsoring today’s video! I’m a longtime fan of so many OSEA products and I’m particularly excited about their new Undaria Collagen Body Lotion.
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Get my quinoa salad RECIPE here:
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IN THIS VIDEO
Pomegranate Molasses: (or this one
???? MY KITCHEN ESSENTIALS
Knives: (get $5 off using code nisha)
Instant Pot 6 quart:
Vitamix professional-grade blender:
Vitamix 32-ounce container:
Food Processor:
Dutch oven:
Nonstick frying pan:
Stainless steel sauté pan:
Cast iron pan:
Large Cutting Board:
Digital scale:
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???? KEY MOMENTS
00:00 Why quinoa is the worst
00:30 Rinse and cooking the quinoa
01:26 Prepping the vegetables
03:14 Drying the quinoa
03:52 Roasting the quinoa and veggies
04:41 Today's sponsor: OSEA
05:58 Prepping the marinated chickpeas
08:26 A superstar ingredient ✨
09:18 Tossing the quinoa and optional mix-ins
10:40 Removing quinoa and veggies from the oven
11:01 Time to assemble!
Integrative Oncology: Mason Jar Salads Demo
Join Sue Czap, MS, RD, CSO, CDN, Registered Dietitian at Wilmot Cancer Institute, and Holly Anderson, Executive Director/President of the Breast Cancer Coalition of Rochester, to learn about making mason jar salads and homemade balsamic dressings.
Top tips:
- Use 1 qt (or 4 cup) glass jars for entrée salad or 2 cup jar for side salad
- Put dressing in the bottom, then add vegetables such as carrots, celery that won’t get soggy, then add leafy greens and other vegetables, then toppings such as cheese or nuts
- To keep nuts/croutons crispy, place in 2 oz small plastic dish last in the mason jar; cover with lid and screw cap
- For variety, use salad dressings with different flavor profiles; use seasonal vegetables/fruit; add a variety of legumes or other protein foods
- To minimize waste, use any leftover vegetables to make a soup or stir fry
Holly’s list of Suggested Salad Ingredients:
Assorted Greens: Romaine, Green Leaf, Spinach
Vegetables: Peppers (orange, red, yellow), yellow squash, zucchini, radishs, mushrooms, carrots, beets, purple onions, scallions
Cheese: goat, feta, cheddar, mozzarella
Nuts: Sunflower, pistachio, Patti's nuts, spiced nuts, wanuts
Beans: Cannellini, black beans, chickpeas, peas
Optional: Corn, croutons, chicken, salmon, shrimp
Basic Dressing Recipes
Balsamic Vinaigrette
Yield: ¾ Cup, 12- 1 Tbsp Servings
Ingredients:
1 Garlic clove, small, minced
¼ cup Balsamic vinegar
½ cup Extra-virgin olive oil
1 tsp Dijon mustard, optional
½ tsp Salt, or to taste
½ tsp Pepper, or to taste
Instructions:
1. Add garlic and balsamic vinegar to a jar with a fitting lid and allow to stand 5 or more minutes to diffuse the garlic flavor into the vinegar.
2. Add olive oil, Dijon mustard, salt, and pepper and shake vigorously. Taste and adjust flavor by adding more oil, salt, or pepper, as needed.
Sesame Ginger Dressing
Yield: 1 Cup, 16- 1 Tbsp Servings
Ingredients
1 Garlic clove, minced
2 tsp Ginger, grated
¼ cup Rice vinegar, unseasoned
¼ cup Soy sauce or tamari, low sodium
2 Tbps Sesame oil, toasted
¼ cup Sesame oil, untoasted or extra virgin olive oil
1 Tbsp Agave syrup or honey, or to taste
Instructions:
1. Combine all of the ingredients together in a jar, cover and shake. Or whisk together in a bowl.
Source: Michelle Hauser, as presented at the 2021 Healthy Kitchens, Healthy Lives® conference.
This video is a recorded session from Celebrate the Journey, a virtual event that took place in May 2021, hosted by Comprehensive Breast Care Center at Wilmot Cancer Institute's Pluta Cancer Center and Wilmot Cancer Institute's Pluta Integrative Oncology & Wellness Center.
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HEALTHY BREAKFAST & LUNCH IDEAS: What We Eat in a Week for My Husband's Weight Loss & My Pregnancy
This week I'm sharing simple and wholesome meal ideas based on what I cook in a week to satisfy my husband and keep him feeling full of energy and see me through nine months of a healthy pregnancy. Hope you like it.
You can find my contact details, postal address, recipes and other info on my website:
If you would like to support my work, you can find my Patreon page here:
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