Mediterranean Quinoa Salad

Here are some great recipes by TPG speaker Susie Rucker.

Here is Susie's website:

www.ruckernutrition.com

Mediterranean Quinoa Salad

2 cups water

2 cubes chicken bouillon

1 clove garlic, smashed

1 cup uncooked quinoa

2 large cooked chicken breasts - cut into bite size pieces

1 large red onion, diced

1 large green bell pepper, diced

1/2 cup chopped kalamata olives

1/2 cup crumbled feta cheese

1/4 cup chopped fresh parsley

1/4 cup chopped fresh chives

1/2 teaspoon salt

2/3 cup fresh lemon juice

1 tablespoon balsamic vinegar

1/4 cup olive oil

Bring the water, bouillon cubes, and garlic to a boil in a saucepan. Stir in the quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes. Discard the garlic clove and scrape the quinoa into a large bowl.

Gently stir the chicken, onion, bell pepper, olives, feta cheese, parsley, chives, and salt into the quinoa.

Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed. Serve warm or refrigerate and serve cold.

Lentil, Goats cheese and Beetroot Salad

Recipe by Susie Rucker

www.ruckernutrition.com

3 cloves of garlic minced

1 ½ tsp grated lemon rind

1 tsp dried tarragon

¾ tsp salt

1 ½ cups lentils washed and rinsed

1/3 cup fresh lemon juice

4 tbs extra virgin oil

4 tbs Dijon Mustard

! red or green pepper, finely chopped

1 1/2 cups diced cooked beetroots

6 cups mixed greens (watercress, rocket, spinach)

½ cup crumbled feta

2 tbs coarsely chopped pecans

In a saucepan combine 3 cups water, garlic, lemon rind, tarragon and salt and bring to boil. Add lentils and simmer cover and cook for 25 mins, or until lentils are firm-tender.

Drain away any liquid remaining. In a medium bowl combine lemon juice, oil and mustard. Add lentil mixture, pepper, beetroot, coating wel.

Serve lentil mixture on a bed of greens and sprinkle with goats cheese and pecans.

Courtesy of Erica Angyl ,Gorgeous skin in 30 days

For added nutrients keep the beetroot raw and grate over the lentils at the end!

Buckwheat Pancakes Recipe

Recipe by Susie Rucker Nutrition

www.ruckernutrition.com 

  

I have tried and tested many a recipe and this one seems to work best!

75g Buckwheat flour

25g Whole wheat flour/rice flour if gluten free

2 large eggs/egg substitute

200ml of milk (or dairy free alternative) mix with

75ml water

2 TBS melted butter/coconut butter

****I like also to add extra ground nuts and seeds to mixture for added minerals and protein

A little extra butter to cook with

In a large mixing bowl sieve the flours. Then make a well in the centre and add the eggs, water and milk, slowly whisk ingredients together. Until a smooth batter is formed, then when you’re ready to cook the pancakes add the melted butter and stir again.

Add the ground nuts and seeds if desired.

Cook in frying pan using one to two tablespoons of the batter.

Enjoy!

Try with Agave nectar and cinnamon so as not to upset blood sugar balance. Or natural yogurt with favourite berries with extra nuts and seeds as a topping!!