Happy Friday!!! Things have been pretty busy over here, but I can happily say that I’m back with lots of recipes and new things to share. The past few weeks have been filled with spending time with my family and friends and lots of school work, but things are finally slowing down (for now ha!) and with spring break next week, well, this teacher is VERY happy. I have lots planned, but I’ll fill you in on all that throughout the week…

As much as I like to indulge and eat sweet treats, I like to eat and cook healthy a majority of the time. Most of the recipes I have posted so far have been, well, desserts but I do not eat them every day (even though I probably could!) Now, don’t get me wrong…I think eating healthy can be indulgent and has been an important life style change in my family. My dad has type 2 diabetes and both my parents had heart attacks so needless to say, we’ve had to change how we eat on a regular basis. Everything in moderation and balance has always been my way of thinking. (Disclaimer: I am not a registered dietitian nor a nutritionist, just my own personal ideas)  I never deprive myself of anything because I love food too much, but am always mindful and watch my portions. Within the past few years my mom has been going on an off diets, and I’m usually the one who helps prepare the food for her. From South Beach to the currently popular Paleo diet my mom has really done it all. My mom has never really had a weight problem, but now being in her 50’s she has realized that you can no longer eat the same way you did in your 20s,30s, and 40s.

She’s a big fan of Dr.Oz and often asks me to go online and print recipes from his website to try. I happily oblige and sometimes they’re winners and sometimes we never make the recipe again. The one she had me make a few weeks ago was a home run! It was a Quinoa Salad with Miso Broccoli. It was really meant to be a meatless dish, but I decided to sauté some chicken strips and toss it through since we were eating it for dinner. If I was making it for lunch, I might decide to omit the chicken. I know you must be dying for the recipe so I won’t keep you waiting any longer…

Why not throw some Chinese noodles on top for some crunch?

Quinoa Salad and Miso Broccoli

Ingredients
3 tbsp extra-virgin olive oil
1 tbsp white miso
2 tbsp rice vinegar
2 cups cooked quinoa
3 cups steamed broccoli florets, roughly chopped
2 cups baby arugula
1⁄4 cup raw sunflower seeds
1⁄4 tsp salt

Directions
To make the dressing: In a small bowl, whisk together the olive oil, miso and rice vinegar. Set aside.

In a large bowl, combine the quinoa, broccoli, arugula and sunflower seeds. Add the dressing and the salt. Toss gently until combined.

http://www.doctoroz.com/videos/quinoa-salad-and-miso-broccoli

*** If you want to add the chicken like I did, all I did was cut up a few chicken breasts into strips, sauté them in a teaspoon or two of sesame oil and add some soy sauce. Toss it with the quinoa salad and you’re good to go!  Enjoy! =)