Enjoying Powerfoods

Clearly, I loved my OIAJ (overnight oats in a jar) from this past weekend…


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It’s been another creative week in the kitchen.  I have been enjoying my Tosca Reno Just Rules book, and I have also been reading this book about Powerfoods.



Each page talks about a healthy food and suggestions of how to use it.  Check out what it says about Chia Seeds!



I have been eating them in smoothies and of course in my oatmeal, and I am convinced that they have helped my stomach through all of this marathon training.  The Powerfoods book motivated me to try some new recipes in the kitchen this week. 

I made a tasty smoothie using my Cacao Powder…


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And I got fancy with my crop share by making this Salmon and Quinoa salad…





I am exhausted (I ran 8 miles yesterday morning and I am hoping to get in another 8 miles tomorrow).  Plus, I am off to a conference in Galena this weekend…once I can get myself packed.



But I wanted to show off some of my successes with Powerfoods this week and share this delicious recipe before I left!


Roasted Vegetable and Salmon Quinoa Salad


1 cup quinoa, cooked according to package instructions.

8 oz skinless salmon fillet

1 lemon sliced

Summer vegetables, chopped into 1 inch cubes

(I used onions, mushrooms, butternut squash, and turnips.  Cauliflower, tomatoes, and peppers would also work well.)

2 tsp mustard

3 tbsp balsamic vinegar

1 tbsp olive oil

1/4 tsp fresh ground pepper

1/2 cup crumbled feta (optional)


-Cook quinoa according to package directions, fluff with a fork, and let cool.

-Preheat oven to 375 degrees.  Roast vegetables on a 9×13 inch baking pan for ~40 minutes, mixing occasionally.

-On separate baking sheet (or in glass baking dish), place salmon.  Cover salmon with sliced lemon and garlic powder.

-Roast in oven for ~15 minutes until fish is cooked through.

-In separate bowl, whisk together mustard, balsamic vinegar, olive oil, and pepper.

-Add roasted vegetables to quinoa and cover with dressing, stirring to coat.  Stir in feta if desired.

-Divide into separate bowels (or tuperware for leftovers) and top with salmon.


***Feel free to use your grill to roast the vegetables and/or salmon!

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