by Sue Rapley | Oct 21, 2026
Zippy Crucifer Stir-Fry Ingredients N The Stir Fry 2 Tbsp coconut oil (or use grape seed oil; olive oil is not suited for the high temp of stir-frying) 4 cups coarsely chopped broccoli & cauliflower (can buy chopped/pre-washed for ease) – As an alternative to...
by Sue Rapley | May 29, 2026
Pesto Shrimp Bake with Squash and Tomatoes Ingredients N The Bake: 1 pound (20-30 count) shrimp, peeled and deveined, tails removed 3 small zucchini or other summer squash, sliced 3 large heirloom tomatoes, sliced (or a mix of sliced heirlooms and halved smaller...
by Sue Rapley | Feb 5, 2026
Quinoa Cucumber Salad with Feta, Dill, Mint Ingredients N The Salad: 1 cup (185 g) uncooked white quinoa 1 ½ cups (350 ml) filtered water (plus more as needed) fine sea or kosher salt as needed 2 large garlic cloves, peeled and put through a press or minced ¼ cup (60...
by Sue Rapley | Feb 5, 2026
Nada’s Quinoa Salad Ingredients N The Salad: 2 cups quinoa 4 cups water 3 cups diced tomatoes 2 cups black beans 10 green onions, diced 1/2 cup olive oil juice of 4 limes 4 teaspoons cumin 2 teaspoons salt 1 teaspoon red pepper 1/2 cup chopped cilantro } Total...
by Sue Rapley | Jan 30, 2026
Mediterranean Chickpea Salad Ingredients N The Salad: 2 (15-ounce) cans chickpeas, drained and rinsed ½ large English cucumber, chopped into ¼-inch cubes 1 pint grape tomatoes, halved or quartered (about 1½ cups) ¼ cup pitted kalamata olives, sliced into halves or...
