SPRING FLING

The Feeling of New Beginnings...Spring!

Spring...

What does Spring mean to you? For me, its so awesome to see the bud's on the trees, the flowers blossoming, and the baby animals in the field! Where I live, we are surrounded by almond blossoms, peach blossoms, and little sheep or goats in the fields...


But Spring to me also means new beginnings for ME...or for YOU!! It's also almost summer and its a perfect time to get serious about your health...your wellness...its not about being skinny...that's not my goal as a coach, although that's awesome if that's your desire, but its about wellness...having you feel amazing from the inside, out! Let's talk and see what your goals are, your WHY...do you have relationships you want to heal? Do you deal with pain physically, that maybe if you started an exercise program, and ate healthier, you would feel better?? without medication...The time is NOW!! Email at the email below and we can discuss your goals!!

Quinoa, Artichoke and Cashew Salad

This recipe is so yummy!!

Do you love clean eating? Then you will love this super simple, yummy recipe!! Make it ahead and serve it either room temperature or cold!! A wonderful way to use asparagus!

Recipe!

Quinoa, Asparagus and Cashew Salad with Lemon Vinaigrette


  1. For vinaigrette: Whisk together zest and juice of 1 LEMON, 1 tbsp of RED WINE VINEGAR, 1 tsp DIJON MUSTARD, 1 tsp MAPLE SYRUP, ¼ tsp fine SEA SALT and ¼ tsp PEPPER. Slowly add ¼ cup EXTRA VIRGIN OLIVE OIL, whisking until mixed well.

  2. Bring a large saucepan of salted water to a boil. Place a large bowl of ice water next to the stovetop. Cook the 1 lb. of ASPARAGUS, ends trimmed, tips intact and spears cut into 1-inch pieces, 2-4 minutes or just until crisp-tender. With a slotted spoon, transfer to the ice water. When cool to the touch, drain well and spread on a towel to absorb any remaining water.

  3. Combine asparagus and 3 cups cooked WHITE QUINOA in a large bowl. Toss with enough of the VINAIGRETTE to coat all of the ingredients, about a ¼ cup. Add 1/3 cup of toasted CASHEWS OR HAZELNUTS, coarsely chopped, 1/3 cup thinly sliced SCALLIONS, and ¼ tsp of salt and pepper. Toss again. Serve room temperature or cold. Serves 4-6


*** My version…I didn’t have a lemon, but I had lemon juice, so I used that. I also didn’t have rice wine vinegar, but I used white wine vinegar. I love it served cold, and amazingly enough, it tastes even better the 2nd day!!


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