Corn, Zucchini, Green Chilies and Lime Salad

A couple weeks ago, Tom made his delicous chicken tacos (recipe to come at a future date!) and put me in charge of a side dish. I found this recipe via pinterest and it looked good so we went for it!

And boy was it good! The flavor was such a fantastic mix with the sweet summer corn, lime, garlic, cilantro... It definitely has a kick to it though so beware of how much of the jalapeno you put in :)

Corn, Zucchini, Green Chili and Lime Salad

Recipe adapted from gluten-free goddess recipes

Serves 6 

2 tablespoons olive oil

4 smallish zucchini squash, sliced into half moons

3 ears of fresh corn, kernels sliced off

3 ripe plum tomatoes, seeded, diced

1/2 cup roasted mild green chile, chopped

4 oz. chopped jalapenos

4-5 cloves fresh peeled garlic, chopped

Sea salt, to taste 

Lemon pepper, to taste 

2-3 good pinches of ground cumin

A drizzle of raw agave sweetener

Juice from 1 fresh large lime (more juice or water, if needed)

3 tablespoons chopped fresh cilantro

Lim wedges for serving

Prepare all ingredients (chop, slice, etc). Do it now, because it all comes together fast and you need to be ready!

Heat the olive oil in a large skillet and saute the squash for three to four minutes, until it starts to turn a bit golden. 

Add the corn, tomatoes, green chile, jalapenos, garlic, sea salt, lemon pepper, cumin, a drizzle of raw agave, and lime juice; stir to combine.

Cover and cook for about 15 minutes, until the veggies are tender-crisp. Add more liquid if needed.

To serve, stir in the fresh cilantro. Top with lime wedges. 

Warm and Nutty Cinnamon Quinoa

I made this for breakfast this morning and it was so delicious. And, it's only 295 calories for one serving! Plus, it has 10 grams of protein.

Delicious AND healthy - my two favorite things!

Warm and Nutty Cinnamon Quinoa
(Recipe from 101 Cookbooks)
Serves 4 but I quartered it so it just made one bowl for me

According to the author of the cookbook this comes from: Low-fat soy milk may replace the low fat milk, blueberries may replace the blackberries, dark honey may replace the agave nectar, and walnuts may replace the pecans. (However, I didn't have blueberries or blackberries so I used strawberries)



1 cup organic 1% low fat milk
1 cup water
1 cup organic quinoa, (rinse quinoa)
2 cups fresh blackberries, organic preferred
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans, toasted
4 teaspoons organic agave nectar, such as Madhava brand


Rinse quinoa in a sieve. Combine milk, water and quinoa in a medium saucepan. (If you are making a single size portion, just use a small saucepan and use the smallest burner on your stove). Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Stir occasionally so the quinoa doesn't stick to the bottom of the saucepan. (Be careful because mine kept boiling over - this is not something you can leave simmering downstairs while you finish getting ready. I kept stirring it down but after several minutes, more of the liquid was absorbed so it didn't boil over any more). While the quinoa cooks, roast the pecans in a 350F degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes. Set aside. When quinoa is done, turn off heat and let stand covered 5 minutes. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving.