Good Things Take Time

My business is like a crockpot, the longer you let things 

simmer and cook, the better it is.  

I tried a new one on my family last night.  In honor of our late cousin, Bijan Bouzari, who lost his life to brain cancer, I made Persian food.  I started with some amazing ingredients. Organic, free range, natural. It took a little mixing and prep.  Then some time in the crock pot.  Slow and steady.  I stirred it. I checked to make sure the pot was not too hot or too cold. Made some adjustments.

It reminds me of my business and mission to help others adopt a healthier lifestyle with Arbonne.  I just have to consistently put the great ingredients together, put them in the pot.  Check the pot every once-in-awhile.  Make sure it's not too hot or cold.  Then most of the people in there will come out Health, Wealthy and Wise. So Delish!

Persian Slow Cooked Chicken

In the olive oil browning.

I used Almond Flour instead of wheat flour and added a little salt. Served with Lundberg's Organic Short Grain Brown Rice and Quinoa and Organic Frozen Green Beans both from Costco.  Costco even sells organic boneless skinless chicken thighs.  I shortened the crockpot time and it turned out great. 

My husbands plate. He went for seconds!

Cajun Shrimp and Quinoa Casserole

Some Like It Hot

Clean Eating is easier than ever. It just takes reprograming of what is "normal".  One tip to make your busy life easier.  When cooking quinoa and brown rice, make more than you need.  Make enough that you can eat off of it for a week.  You can always freeze it as well.

If you like shrimp and spicy, you will love this easy dish.  Now I have 3 daughters who do NOT like it hot.  So I simply skipped the jalapenos and cut down on the cajun seasoning.

Ingredients:
¾ lb large wild caught shrimp, peeled and deveined
4 medium organic tomatoes, cut into chunks
1 organic jalapeno, seeded and chopped
½ C chopped sweet onion
2 cloves of garlic, minced
1 tbsp tomato paste
3 tbsp olive oil
2½ tsp cajun seasoning
Salt and pepper to taste
2½ C cooked quinoa
Fresh cilantro for garnish

Directions:
- Toss the shrimp and 1 tsp Cajun seasoning together, set aside.
- Toss the tomatoes with 1 tbsp olive oil and 1 tsp Cajun seasoning, set aside.
- Heat 1 tbsp olive oil over medium heat in a cast iron skillet.
- Cook the shrimp until opaque, about 2-3 minutes per side. Remove from the pan and set aside.
- Add the remaining 1 tbsp of olive oil to the pan along with the onion, jalapeno and garlic.
- Cook until the onion and jalapeno are tender, stirring often.
- Mix in the quinoa, tomato paste, ½ tsp Cajun seasoning and tomato chunks.
- * If eating dairy - Top with the shrimp and then sprinkle with the fontina cheese.
- Place in the oven and bake at 350 for 15 minutes.
-- Garnish with fresh cilantro.

Quinoa "May Save Your Life" Salad

Try this delish quinoa dish at your next potluck, or just make a big batch of it to munch on during the week. I first had this at a friends house who was having a birthday tea party.  It was so yummy, I have been eating it ever since.

Quinoa, pronounced (Keen Wah), is a seed from a grain with many nutritional benefits.

Researchers have looked at certain antioxidant phytonutrients in quinoa, and two flavonoid - quercetin and kaempferol - are now know to be provided by quinoa in concentrated amounts. Some find their concentration can be greater than in other superfoods like berries.

I have been looking into what quercetin is since it is an ingredient in a new product, Thermobooster, I started taking. According to WebMD, Quercetin is used for treating conditions of the heart and blood vessels including, "hardening of the arteries", high cholesterol, heart disease and circulation problems.  It is also used for diabetes, cataracts, hay fever, peptic ulcer, schizophreina, inflammation, asthma, gout, viral infections, chronic fatigue syndrome, preventing CANCER, and for treating chronic infections of the prostate.  Quercetin is also used to increase endurance and improve athletic performance.

Who knew a simple salad could save your life.

Ingredients:2 Cups of Cooked Quinoa, cooled 2 Cups Raw Kale chopped1T oil (coconut, olive, avocado, etc)1 C Grape Tomatoes cut in half1 Avocado diced1/4 C Sliced Red Onion1 LemonSalt and PepperSaute kale in oilToss kale with quinoa, tomatoes, avocado, red onion. Squeeze lemon juice on topSalt and Pepper to tasteMix - eat.