December 12, 2016

Mediterranean Quinoa Salad - a versatile healthy and very nutritious recipe that can be served hot as a side dish or cold as a terrific alternative to pasta salad.

Serves: Serves 6


  • 1 cu

    p quinoa

  • ½ tsp salt

  • 1½ cups water

  • 2 diced tomatoes

  • 1 cup diced bell peppers

  • 1 cup diced cucumber

  • 1 cup chopped kalamata olives

  • ¼ cup chopped green onion

For the Lemon Oregano Dressing

  • ¼ cup extra virgin olive oil

  • 2 tbsp honey

  • juice and finely minced zest of one lemon

  • 2 tbsp chopped fresh oregano (or 1 tbsp dried oregano)

  • ½ tsp kosher salt

  • ½ tsp black pepper


  1. Bring the water, salt and quinoa to a boil over low heat.

  2. Cover and simmer slowly for 15 to 20 minutes until the grains are cooked but still a little firm to the bite.

  3. Remove from heat and add the tomatoes, peppers, cucumber, olives and green onion.

  4. Toss everything together with the Lemon Oregano Dressing.

For the Lemon Oregano Dre...

December 9, 2016

Serves: 8-10
2½ lbs. split chicken breast with ribs, skin removed
1 mediu

m yellow onion, chopped Coupons
3 celery ribs, diced
3 medium carrots, peeled + diced
1 large green bell pepper, cored + diced
2 medium russet potatoes, peeled + diced
1 (14.5 oz) can diced tomatoes (I used no salt added)
2 dry bay leaves
2 large (or 4 small) garlic cloves, chopped
½ cup chopped fresh parsley
½ cup dry ditalini pasta
salt and pepper

1. Add chicken, onion, celery, carrots, bell pepper, potatoes, tomatoes, and bay leaves to a large (atleast 6-quart) stock pot or dutch oven.Add cold water to cover by 1 inch. Cover and bring to a boil over high heat.
2. Add garlic and parsley. Season with salt and pepper to taste. 
3. Reduce heat to low and simmer, partially covered, until chicken is falling off bones, about 1 hour.
4. Remove chicken to a large bowl and cool for about 10 minutes, then shred the chicken, discarding the bones. Keep the soup in the pot simmering.
5. Meanwhile, c...

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