Congratulations to the Winner of Our Contest – Kristie Wasnesky! Quinoa Stuffed Acorn Squash

Thank you to all the participants for submitting your healthy recipes.  We had a great time going through each recipe.  Choosing a winner was a difficult task! But we are confident that we made the right choice and we hope you agree.  Check back frequently for future contests for your chance to win!

Kristie has kindly requested that we donate the $25 dollars to Whiz Kids charity instead of receiving the Whole Foods Gift Card.

Thank you Kristie!

Here is Her Recipe and Photograph:

Ingredients

• 3 acorn squash
• 10 baby carrots, chopped finely
• 2 celery stalks, chopped finely
• 1 apple, chopped finely
• 1 small red onion, chopped finely
• 1/2 can black beans
• 1 cup cooked Quinoa, made according to package directions
• 2 1/2 tsp cumin
• 1/2 tbsp garlic grape seed oil
• 6 tbsp vegetable broth (optional)
• sea salt and pepper to taste

Directions

1. Preheat oven to 350*
2. Cut squash in half lengthwise and scoop out seeds. Place cut side down in dish and bake for 30 minutes.
3. Heat oil in a pan and saute carrots, celery, apple and onion about 5 minutes. Add cooked Quinoa, cumin and beans. Saute about 1 minute more. At this point mine looked a little dry so I added 6 Tbsp. of vegetable stock to moisten.
4. Add mixture to cooked squash

Portobello and Zucchini Tacos

These tacos were so yummy and an excellent change and flavor to your traditional tacos! A must try!

Ingredients

• 4 medium portobello mushrooms (or 10-15 baby bella mushrooms), stems removed, sliced 1/2 inch thick
• 2 tsp dried oregano
• 2 tbsp grape seed oil oil
• 1/2 tsp ground cumin
• 1/2 tsp taco seasoning (we use blend-it-up brand)
• Sea salt and ground pepper to taste
• 2 zucchini, cut into 2 inch sticks
• 1/2 medium red onion, sliced 1/4-inch thick
• 6 corn taco shells
• Fresh salsa
• Guacamole

Directions

1. Preheat oven to 425 degrees.
2. On a large rimmed baking sheet, toss mushrooms with 1 tsp oregano, 1 tbsp oil, 1/4 tsp cumin, 1/4 tsp taco seasoning, sea salt and black pepper.
3. On another rimmed baking sheet, toss zucchini and onion with remaining tsp oregano, tbsp grape seed oil, 1/4 tsp cumin, 1/4 tsp taco seasoning, sea salt and black pepper.
4. Place both sheets in oven. Roast, tossing occasionally, until vegetables are browned and fork-tender, 20 to 25 minutes
5. To serve, fill each taco shell with mushrooms, vegetable mixture, salsa and guacamole.

Makes approx 6 tacos

Cook time and Prep time: 50 min

Recipe courtesy of Martha Stewart Living with adjustments made by me!!!

Greek Salad with Avocado

Ingredient
– 1 avocado diced
– 2 tomatoes diced
– 1 lemon
– 1/2 small red onion sliced
– 1 tsp oregano
– 1 handful black olives sliced
– 1 heart romaine lettuce
– 1 tbsp extra virgin olive oil
– sea salt and black pepper to taste
– red wine vinegar

Directions
1. Add zest of one lemon to a bowl
2. Squeeze the juice of half of the lemon
3. Add oregano to this bowl and extra virgin olive oil
4. In a separate bowl add onions with a splash of red wine vinegar and a small pinch of sea salt and black pepper
5. Chop lettuce and add to another bowl with avocado and tomato
6. Add dressing and marinated onion to the bowl with the lettuce
7. Toss well and serve.

Mango, Avocado, Walnut Salad

Ingredients

• 1 mango, peeled and sliced thinly
• 1 avocado, sliced thinly
• 1/4 red onion sliced thinly
• 1/2 cup walnuts (omit walnuts to make this standard process purification friendly)
• 4 cups mixed baby greens

Directions

• Toss all ingredients in a bowl and serve with our Cilantro-Lime Dressing

Serves: 4

Grilled Asian Salad

Ingredients

Dressing

• 1/4 cup orange juice
• 1 tsp sesame seed oil
• 2 tsp soy sauce
• 1 tsp orange zest
• 1/2 tsp hot sauce
• 1/4 tsp ground ginger
• Sea salt and pepper to taste

Salad

• 12 asparagus spears, julienned
• 1/4 red pepper, julienned
• 1/4 yellow pepper, julienned
• 1/4 zucchini, julienned
• 1/4 red onion, julienned
• 2 tbsp grape seed oil
• 45 g tofu, firm
• 4 English cucumbers, seeds removed, julienned
• Handful cilantro leaves
• 4 handfuls watercress

Directions

• Preheat barbecue or grill to high.
• For dressing: Place all ingredients in a bowl, whisk together, and adjust seasoning to taste. Set aside.
• For salad: Add asparagus, red pepper, yellow pepper, zucchini and red onion to medium-sized bowl.
• Add 1 tbsp grape seed oil, season with salt and pepper, and toss to coat.
• Place vegetables on grill and grill until vegetables begin to soften
• Cut tofu in half to make two flat pieces. Brush on all surfaces with remaining grape seed oil
• Grill tofu until crispy on all sides. Slice width-wise into 1/2-cm strips and add to grilled vegetables.
• Add dressing, cucumber and half of the cilantro, and gently toss together.
• Place equal amounts of watercress on four plates. Top with equal amounts of salad.
• Sprinkle with remaining cilantro leaves.

Serves 4

Mediterranean Roasted Vegetable Soup

Ingredients

• 1 tablespoon grape seed oil
• 5 garlic cloves, peeled
• 2 potatoes, diced 1 cm thick
• 2 peppers (green and yellow), diced 1 cm thick
• 1⁄2 tsp fresh rosemary, finely chopped
• 1 yellow zucchini, halved lengthwise and cut crosswise into 1 cm pieces
• 1 large red onion, cut into 1 cm chunks
• 1 1⁄2 cups carrot juice
• 4 Italian or roma tomatoes, diced
• 1 teaspoon fresh tarragon

Directions

• Preheat the oven to 450°F (230°C)
• Combine the grape seed oil and garlic in a roasting pan and roast until the oil begins to sizzle, about 5 minutes
• Add the potatoes, peppers and rosemary, and toss to coat
• Roast until the potatoes begin to colour and soften, about 15 minutes
• Add the yellow zucchini and the onion, and roast until the zucchini is tender, about 15 minutes
• In a medium saucepan, combine the carrot juice, tomatoes and tarragon and bring to a boil over medium heat
• Spoon the roasted vegetable mixture into the saucepan
• Pour a little water into the roasting pan and stir. Making sure to scrape up any browned bits that cling to the pan
• Pour the pan juices into the saucepan
• Cook until heated through, about 2 minutes, then serve

Prep time and cook time: 60 min

Serves: 4

recipe courtesy of besthealthmag.ca

Quinoa with Grilled Eggplant

Ingredients

• 1 cup quinoa
• 3 or 4 sprigs fresh thyme
• 2 1⁄2 cups low-sodium vegetable broth
• 2 baby eggplants, cut lengthwise into quarters
• 1 red pepper, seeded and cut into chunks
• 1 red onion, cut into chunks
• 2 tsp (10 mL) grape seed oil
• 1 cup (250 mL) cherry tomatoes
• 2 garlic cloves, crushed
• 1 1⁄4 cups tomato juice
• sea salt and black pepper to taste

Directions

• Preheat the oven to 375°F (190°C)
• Put the quinoa in a sieve and rinse thoroughly under cold running water
• Place in a saucepan with the thyme sprigs and broth, and bring to a boil
• Cover and simmer gently until all the broth has been absorbed and the quinoa is tender, about 20 minutes.
• Meanwhile, heat a ridged grill pan
• Brush the eggplant, red pepper and onion with the grape seed oil, then cook them on the grill pan until softened and lightly charred, about 4 to 5 minutes. Transfer to a plate.
• Put the whole tomatoes on the grill pan and cook until they are just beginning to burst their skins, about 2 minutes. Remove from the heat.
• When the quinoa is cooked, place it in an ovenproof dish
• Add the grilled vegetables, garlic and tomato juice, and season lightly with salt and pepper
• Mix together gently.
• Cover with foil and bake until the vegetables are tender, about 35 minutes. Serve hot.

Prep time and Cook Time: 60 min

Serves: 4

recipe courtesy of besthealthmag.ca

Mediterranean Pasta Salad

Ingredients

• 1 package fusilli brown rice pasta
• 1 large bunch asparagus cut into 1-inch lengths, discarding bottom fourth
• 1/2 medium red onion, minced
• 1 cup cherry tomatoes, quartered
• 5-6 medium cloves garlic, pressed
• 3 tbsp chopped fresh basil
• 1 tbsp chopped fresh tarragon
• 3 tbsp fresh lemon juice
• 1 tbsp balsamic vinegar
• 3 tbsp extra virgin olive oil
• sea salt and black pepper to taste

Directions

• Cook pasta according to instructions on package
• While pasta is cooking prepare rest of the ingredients. Place everything but asparagus in a bowl and set aside
• When pasta is about 3 minutes from being done, add asparagus to cooking pasta. (If asparagus is thick you may want to add 4 minutes before it’s done. Or if it is thin, add 2 minutes before it’s done.) Drain and rinse in cold water in a strainer. Make sure you drain the water well, so it doesn’t dilute the flavor of the dressing
• Toss with rest of ingredients, and season with salt and pepper

Serves: 4

Cook  Time and Prep Time: 25 min

recipe courtesy of whfoods.org

Grilled Corn Salad

Ingredients

• 1 tsp dijon mustard
• 3 tablespoons sherry vinegar
• 1/4 cup extra virgin olive oil
• sea salt and pepper to taste
• 4 ears corn, grilled
• 1 pound green beans, blanched and cooled
• 1 pint cherry or grape tomatoes, halved
• 1/2 red onion, thinly sliced
• 1 cup basil leaves, thinly shredded

Directions

• Prepare vinaigrette by whisking together mustard, vinegar, oil, salt and pepper. Set aside.
• Cut kernels off corn cobs and put in a large bowl
• Add beans, tomatoes, onion and basil
• Drizzle vinaigrette over and toss to combine

Recipe courtesy of wholefoods.com with modifications made by me!

Lettuce Wraps

Ingredients

• 2 tsp coconut oil
• 1 package tofu – diced in 1 cm cubes
• 1 cup water chestnuts diced
• 1 cup mushrooms finely chopped
• 3 cloves garlic minced
• 1/4 red onion finely chopped
• 3 tbsp chopped peanuts
• romaine lettuce leaves
• 1 tbsp honey
• 1/2 cup water
• 4 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp lemon juice
• 1/4 tsp sesame oil
• 1 tsp mustard
• 1/2 tsp red chili powder

Directions

• Make the sauce first by dissolving the honey in water in a small bowl.  Then add 2 tbsp soy sauce, rice vinegar, lemon juice, sesame oil, mustard, 1 clove garlic minced, and red chili powder
• Mix well and store in fridge
• Heat coconut oil in a wok
• Saute tofu until browned, then add water chestnuts, mushrooms, garlic and onions and chopped peanuts
• Then add 2 tbsp soy sauce and 1 tsp rice vinegar to the wok and saute for a couple of minutes
• Put about 2 tbsp of mixture from wok into romaine lettuce leave and then top with sauce from the fridge