Recipe of the Week: Honey Lime Quinoa Fruit Salad

This quinoa fruit salad throws a healthy twist to some traditional midwestern creamy recipes and is a great side kick to a summer meal.

 

SERVES 6 (as a side)

 

prep time: 5 MINUTES

cook time: 20 MINUTES

total time: 25 MINUTES

 

INGREDIENTS:

FOR THE QUINOA:

  • 1 cup red quinoa
  • 2 cups water
  • Pinch of salt

FOR THE HONEY LIME DRESSING:

  • Juice of 1 large lime
  • 3 tablespoons honey
  • 2 tablespoons finely chopped fresh mint

FOR THE FRUIT:

  • 1 1/2 cups blueberries
  • 1 1/2 cups sliced strawberries
  • 1 1/2 cups chopped mango
  • Extra chopped mint, for garnish-optional

DIRECTIONS:

  1. Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.
  2. To make the Honey Lime Dressing: In a medium bowl, whisk the lime juice, honey, and mint together until combined.
  3. In a large bowl, combine quinoa, blueberries, strawberries, and mango. Pour honey lime dressing over the fruit salad and mix until well combined. Garnish with additional mint, if desired. Serve at room temperature or chilled.

Note-Use can your favorite fruit in this salad. Blackberries, peaches, kiwi, raspberries, pineapple, grapes, etc. are great options!

Recipe courtesy of Two Peas and Their Pod.

 

Recipe of the Week: Marinated Grilled Summer Veggies and Chicken Sausage

Ingredients
  • 2 medium zucchini, sliced
  • 2 medium summer squash, sliced
  • 1 large onion, sliced into rings
  • 1 lb fresh green beans, trimmed
  • 1 large sweet pepper, sliced
  • 1 cup cherry tomatoes, halved
  • 4 chicken sausage links, sliced
  • MARINADE:
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons lime juice
  • 1 teaspoon coconut sugar (or brown sugar)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons fresh minced basil
  • 2 tablespoons fresh minced oregano
Instructions
  1. Combine veggies and sausage in a large resealable bag. Set aside.
  2. In a small bowl, whisk all marinade ingredients until smooth. Pour into bag with veggie/sausage mixture, seal bag, and turn several times to coat veggies. Refrigerate veggies 1-2 hours.
  3. Once veggies have marinated, remove from the bag and discard the marinade. Heat a grill to medium-high heat. Place nonstick tin foil on heated grill and evenly spread veggies/sausage on top.
  4. Toss and stir veggies and sausage occasionally on grill until veggies are tender and browned, about 10 minutes. Serve veggies and sausage warm from the grill!

Recipe of the Week: Shrimp and Avocado Summer Rolls

Shrimp and Avocado Summer Rolls

15 minutes

5 minutes

Yield: 12 halves

Appetizer serving: 1-2 halves

 

 

 

Ingredients

  • 9 large shrimp, boiled, peeled and halved lengthwise
  • red leaf lettuce, Bibb or Boston, rinsed, dried and torn to fit
  • 2 medium carrots, julienned
  • 1 medium seedless cucumber, julienned
  • 1 cup red cabbage, shredded
  • 1 avocado, sliced
  • About 1 ounce cellophane noodles, optional
  • 1 tablespoon seasoned rice vinegar (only needed if using cellophane noodles)
  • fresh basil
  • fresh cilantro
  • spring roll wrappers, round

Instructions

  1. Cover cellophane noodles with boiling water and let stand for 10 minutes.
  2. Drain and toss with rice wine vinegar.
  3. In a round pie plate that’s bigger than the wrappers, add enough hot water to come half way up the side.
  4. Working with one at a time, submerge the spring roll wrapper in the water for 10-30 seconds until soft and pliable but not torn.
  5. Lay the wrapper on a large piece of parchment.
  6. Place 3 shrimp halves, cut side up in the middle of the bottom half of the wrapper.
  7. Arrange other ingredients with the shrimp leaving at least an inch on the sides (the fresh ingredients should be no longer than 3 inches).
  8. Bring the bottom of the wrapper up and over the pile and begin to roll gently, making sure you get it tight but don’t tear the delicate wrapper.
  9. Tuck the ends in as you go.
  10. Set aside until all rolls have been assembled.
  11. Cut in half and serve with dipping sauces.

Tips:

Make sure to lay your halved shrimp down first.  Then roll your other ingredients inside the lettuce leaf, making sure to leave a good inch on the sides of wrapper when placed.  The less room left on the sides the longer and thinner the roll will be.  When you’re done, pull the bottom half up over the pile of shrimp and veggies and begin to roll, tuck in the ends as you go.  The wrapper should be sticky enough to stick to itself and seal.  If not, wet the end slightly.

It may seem difficult at first but they’re really simple, just have remember to be gentle and patient.

 

What Do Tom Petty and Running a Business Have in Common?

So I went a Tom Petty & the Heartbreaker’s concert.

I’ll just end the blog post there because it’s already pretty awesome, right?!

No doubt it was one of the better concerts I’ve ever been to – a true testament to American Rock ‘n Roll.  And to think it wasn’t even a life bucket list of mine to see him, but it was to my girlfriend, Mandy!

BUCKET LIST CHECK

We made a mini vacation up to the Twin Cities for the show.  It was a day that continued to build on itself until Tom and his crew hit the stage about 30 minutes after Joe Walsh and his crew got us warmed up (I never knew Joe Walsh had so many classic hits either).

Fueled by some great food and a couple beers from local craft breweries, the stage was set for the main event.  The music phenomenal, as Tom & and the Heartbreakers sounded like they were playing straight from a CD.  I felt a boatload of appreciation begin to sink in as I realized I was at a Tom Petty & the Heartbreakers 40th Anniversary Tour (yes, that means they’ve been playing for over 40 years) AND that I was able to be a part of this Mandy (TP was a dream concert of hers).

It was one of those nights where you didn’t want it to end.  Every song was crystal and done with emotion and energy.  However, it wasn’t the music and experience that really hit home the most with me, even though I just noted how absolutely incredible and lucky I was to be there.

It was the fact that Tom Petty & the Heartbreakers were together again.  Playing music.  40 years later.

40 years is a long time for anything, especially a band or business.  A band and a business are a lot alike in that sense.  To really dive deep into my thoughts, it was when Tom introduced his band in the middle of his set, starting with his amazing back-up singers.

He introduced them as he and the Heartbreakers being lucky enough to have them accept their invitation to be a part of the Tour as the back-up singers were sisters from England.  A great acknowledgement of his appreciation for them, but it didn’t stop there.

His next introduction was to his rhythm guitarist/keyboardist/harmonica player/back-up vocalist Scott Thurston who’s been in the band as 1994.  Tom said Scott was the guy that can do everything and keeps them all together.

The next introduction was to who Tom called “The New Guy.”  The New Guy was always the guy who members of other bands they were touring with wanted to meet and talk to.  The New Guy has been in Tom Petty & the Heartbreakers for nearly 24 years, and he’s the drummer, Steve Ferrone.

Next up was the bass guitarist and back-up vocalist, Ron Blair, who was with the band since the day Tom Petty & the Heartbreakers were formed.  He mentioned how Ron was the backbone and the greatest piece to the band since Day 1.

Then we ventured to the man behind the keyboards, which were an essential part to any rock ‘n roll band in the ‘70’s and ‘80’s.  Tom didn’t just introduce Benmont Tench as the keyboardist (he is also a back-up vocalist), he instead told the story of how he had to go to Ben’s house and “beg his parents to let him go on tour with him as a Heartbreaker and thankfully I must have said something right because look where we are now.”

The last introduction went to lead guitarist, Mike Campbell.  It was another story: “Mike…Mike’s been a part of the band since we began.  We didn’t even recruit Mike.  He didn’t even try out for us.  We found an ad at a local music shop for a guitar player.  There wasn’t a number or anything, just an address.  So we just showed up at his house, unannounced and said ‘Hey, we saw your ad.’  Then he played a couple songs for us, right on the spot.  And I said, ‘You can be in my band FOR…EVER.’

I’ve been to plenty of concerts, seen hundreds and hundreds of bands, but never have I experienced a moment like that.  I had goosebumps.  And this blog post doesn’t even come close to doing it justice.

My biggest takeaway was twofold (apparently my entire Saturday of TP & the H all came in two’s):

  • The humbling appreciation he had for his bandmates…his teammates…his staff, and
  • The ability to do what they love for over 40 years strong.

In business, you want to surround yourself with people who you not only trust, but those who you can develop a strong, open, and honest relationship with.  You want to create a team of extraordinary individuals who can complete the circle, ones who can polish up the edges and rid the business of any weaknesses, particularly the owner’s.  The same goes for a successful team in any sport, workplace, or activity.  You want to find those who are passionate about their career, their life outlook, the opportunity, and the greater mission.

That’s who Tom found when he created Tom Petty & the Heartbreakers over 40 years ago and they’re still going strong today.  My goal as a business owner is to do the same.  To begin with a mission and then find those who are trustworthy, open, honest, passionate, focused, energized, and great human beings who want to come along for the ride and make a difference in this world.  And then continue forging our way ahead as we continue to change the way fitness is done!

Thank you to Tom and his crew for bringing that important theme into even more of a realization for me – it’s obviously something I’m still thinking about.  And thank you for the amazing show.  Last, but not least, a special thank you to Mandy for letting me tag along on your bucket list show – it was worth all the 80,000 pennies (it’s only fitting that when she finally purchased the tickets to the show that Tom Petty came on the radio…and as I finished up the last sentence of this post he came on again…must be a sign!)!!

Recipe of the Week: Meaty Marinara Eggs and Squash

Let’s change gears a little with this weeks recipe… you will want to check this one out!

Ingredients

  • 2-3 pound spaghetti squash
  • 1 pound ground pork sausage
  • 1 jar Prego® Farmers’ Market Classic Marinara
  • 1 cup sliced green olives
  • 3 large eggs
  • Optional: fresh basil to garnish

Instructions

  1. Preheat the oven to 400 degrees
  2. Spear small holes into a 2-3-pound spaghetti squash with a sharp knife
  3. Place the squash in a small dish with 1-2 inches of water and roast for 50-60 minutes
  4. Let cool then cut the squash open, discard the seeds, and ‘shred’ the insides with a fork to make spaghetti-like strands. Set aside
  5. In a large cast iron skillet or pan, brown the ground pork over medium/high heat and drain any excess grease
  6. Add the spaghetti squash and olives, then mix well to combine
  7. Pour in the marinara and heat until the top of the mixture starts to bubble. You may need to mix throughout the process to ensure the entire dish is hot
  8. Once the top is simmering, make small divots and add three eggs to the top
  9. Cover and let the eggs cook, around 10 minutes. In order for the eggs to fully cook on the bottom, the marinara mixture at the top must be hot. If the egg whites are not cooked after 10 minutes, continue to heat until they are cooked, but the yolks can still be runny
  10. Garnish the top with fresh, shredded basil

Serves: 4

Author: PHYSICAL KITCHNESS