PB & J Stuffed Protein Pancakes (Gluten, Dairy, Sugar Free)

August 19, 2015

Lentil, Sweet Corn, & Zucchini Quesadillas with Creamy Avocado, Herb, & Pumpkin Seed Dressing

August 19, 2015

Mexican Rainbow Salad with Creamy Avocado, Herb, & Pumpkin Seed Vinaigrette

August 19, 2015

I’m calling this one a Mexican rainbow power salad because it has the best ingredients in it to keep you full and give you energy to make it through the day, plus a really flavorful and zesty dressing that’s inspired by Mexican cuisine.  It’s filled with vegetables, seeds, beans, quinoa and a little dollop of goat cheese that I rolled up in the palm of my hand and then pressed it lightly into some chia seeds and crushed pistachio nuts.  I love the addition of the creamy goat cheese with the creamy dressing.  But don’t add it if you don’t want to.  You won’t hurt my feelings.  Well maybe a little.

I kept things mostly vegan (except for the goat cheese) here but you could easily add ground turkey, chicken breast, bacon, or whatever your cravings desire.  Feel free to customize the veggies as well! Jicama, carrots, roasted sweet potato, tortilla chips would also be good additions.  Just sayin’…

The salad consisted of:

A handful of butter lettuce

Half an Avocado (save the rest for the dressing)

Handful of cherry tomatoes

1/4 cup of purple cabbage

1/4 cup corn

3 T cooked quinoa

3 T black beans

1/4 of a Yellow or Orange Pepper sliced into matchsticks

Creamy Avocado, Herb & Pumpkin Seed Vinaigrette

In a food processor combine the following:

1/4 cup pumpkin seeds (I used salted because that’s what I had, so I didn’t add any additional salt)

1/4 cup cilantro

1/3 cup italian parsley (aka flat leaf parsley)

1 green onion/scallion (white and green parts)

1/2 avocado

2 T sriracha (or other hot sauce) -optional

Juice half a lemon

2 T red wine vinegar

1 T honey

1/4 cup water

1/4 cup olive oil

Mexican Power Salad with Avocado, Herb and Pumpkin Seed Vinaigrette