Quinoa Salad + Tangerine Vinaigrette Dressing

So, if my family didn't have to eat, I would eat this every single lunch & dinner.  It is THAT good!  I made Lance try a bite (GASP:: HE ATE SPINACH!!) and he said "this has really good flavor!"

I thought I'd pass along the recipe to you.  Last month with my Essential Rewards order with Young Living, I got a free Tangerine Oil so I decided to try it out in this salad.  It did not disappoint! Also, diffuse this oil.  It smells so fresh and clean!

For the Salad:
1/2 cup cooked and cooled quinoa
1/2 cup (or more) spinach, chopped
Pomegranate Seeds- I used half the pom for this.  Emerson ate the other half.  WIN!
And a few mandarins

I have also added fresh peaches, blueberries, strawberries to this.  Whatever is in season- USE IT!  You can't go wrong.


Now, here's the kicker.  THE DRESSING!
This dressing is, lick your plate, good!
2 TBSP Fractionated Coconut Oil (or oil of choice---but this is loaded with MCT so it's good for Emerson too)
1 TSP of Vinaigrette (or more---I like it with a little kick)
1 TSP of brown sugar
1 Drop of Tangerine Oil (not for use in children under 6)

Stir together and pour on top of the salad.

I hope you enjoy this yummy, fresh salad!  Try it and let me know what you think!

RECIPE::: Fat Free Zucchini Carrot Muffins

It's been a while since I've logged into the ole Blogger Platform...but here I am with a YUMMY recipe. It's a great snack for Back to School!

I posted this recipe a few years ago, but I've since changed it to make it fat free for Emerson, so I thought I'd post it here! Several of you had asked for it, and I aim to please... It was a BIG HIT!

Easton took these to school a few days last week and Emerson had them for snack as well!  I love when I can find something they will both eat.  NOT TO MENTION it's got veggies!  

Zucchini Carrot Muffins

Ingredients

• 1 1/2 cups all-purpose flour 
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon ground nutmeg
• 2 egg whites
• 1 cup sugar
• 1 cup finely shredded, unpeeled zucchini **I used a half of a large zucchini and 3 carrots. I threw it in my NINJA and it was perfect for this!  Emerson also chomped on a raw carrot while I made these!  #winning
• 1/4 cup unsweetened applesauce

Directions

1. Preheat oven to 350 degrees F. Grease a muffin pan.  I use mini muffin tins.  Set aside. In a medium bowl combine the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Set aside.

2. In another medium bowl combine egg, sugar, zucchini + carrot mixture and applesauce. Add zucchini mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).  Spoon batter into prepared pan.

3. Bake for 20 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. 

Makes 24 mini muffins

ENJOY!!!