Food, Kids, and a Camera
This is one rich and chocolatey shake, and I am happy to say my kids absolutely love it! This is an all powerful, nutrient dense, plant based protein shake that is nothing but delicious. It tastes like dessert and has zero chalky protein powders added. […]
This mango black bean salad is a delicious and refreshing side to add to any Southwest or Mexican themed meal. The sweet and juicy mangoes paired with the lime and cilantro add a burst of flavor to the black beans and corn. I also add peppers, red […]
Tabbouli is my absolute favorite salad! If you have not tried it yet, you simply must! It is so fresh with the bold lemon and parsley flavors. The texture is delicate with tiny perfectly diced tomatoes, cucumbers, and bulgur. In this variation I boost the protein and filling factor by using quinoa instead of bulgur wheat. The quinoa (pronounced keen-WAH) is a tiny super grain food that is an excellent substitute for high sugar starchier carbs such as rice and wheat products such as pasta. Quinoa has a significant amount of protein, enough to serve as a protein source on its own. Quinoa is also rich in heart-healthy mono saturated fats (ALA-Omega 3), and is also concentrated in anti-inflammatory flavonoids. It is also an excellent source of fiber, magnesium, and iron. It cooks slowly and is very easy to prepare making it a wonderful pantry staple. The grain is perfectly small, round, and fluffy making it a perfect substitution to rice or bulgur as it is used in tabbouli salad.
Back to the tabbouli; this salad originates from the Middle-East, particularly Syria and Lebanon, and is a staple appetizer popular now all around the world. This salad is full of parsley, at least 1-2 bunches or 2 cups. It is finely chopped, and we typically use flat leaf as it offers a more favorable texture and scent. The curly parsley can sometime feel and taste too dry on the tongue. You will also need firm roma tomatoes, Persian or English cucumbers, green onion, and plenty of freshly squeezed lemon juice. The salad dressing recipe used here is my mother’s popular Arabic dressing and is the perfect dressing for almost any lemon based dressing, so gather round for the secret! It consists of FRESH lemon juice (do not use from a jar!), olive oil, sumac, garlic, oregano, salt, and pepper. My daughter is becoming a finicky eater, like most toddlers, but she absolutely LOVES this salad. She had 2 full servings, so I am a happy mother!
Preserve left over parsley stems (and other fresh herbs such as cilantro or mint) by steeping in a cup of water in your fridge; it will last at least a whole extra week!
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