A full life in moderation.

Archive for Side Dish

Cilantro-Lime Rice

I found this one on Pinterest. I changed a few ingredients to make it cleaner. It is amazing with fish tacos!


2 Cups Vegetable Stock (I use “Better than Bouillon” Vegetable)

1 Cup Brown Rice (Quick cook brown rice by Trader Joes)

1 Large lime, zested and juiced

3 cloves garlic, crushed (use a garlic press)

2 Tbs Olive Oil

1 Pinch red pepper flakes

1 large handful fresh cilantro, finely chopped.


Cook the rice with the chicken stock. While the rice is cooking, combine the remaining ingredients in a bowl and set aside. Once the rice is done cooking, let sit for 5 minutes, pour the bowl of goodies over the rice and mix well. Serve!


Layered Bean Dip (It is Cinco De Mayo)

Originally, this was a 7 layered dip – however, I’ve taken the dairy out which has reduced layers. The green olives are the trick – creates a very different flavor. Big hit with adults and children alike. Enjoy!


24 oz Re-fried Beans

1 package taco Seasoning (Trader Joes has a preservative free package that tastes great)

2 4oz cans diced black olives

2 4oz cans diced green chilies

8 oz Spanish green olives, no pimento, diced

3-4 green onions

1/2 green bell pepper

10 cherry tomatoes, sliced in half.



Put chilies, green olives, black olives, green onions and bell pepper in a food processor with chopping blade. Run processor until mixture is diced and mixed together. Place mixture in colander in sink and let drip for at least 1/2 hour. Mix beans and taco seasoning in a bowl. Spread beans on plate, then guacamole, then mixture, then tomatoes.

*If you want the dairy back, put sour cream on top of the beans, then guac, then mixture, then shredded cheese then tomatoes.

Serve with tortilla chips!


Beets – A Treat???

Beets are not something I would ever eat. I knew they were good for me, I didn’t like the texture or the flavor. I would not consider them a “treat” of any kind. Then one day, a friend of mine, Natalie, convinced me to try them prepared as below. This method of cooking them has changed my mind completely. I eat them once a week as a beginning to a meal. They are truly a clean, healthy phenomenal treat. Even kids request them. Enjoy.


Red Beets – Skin removed, sliced thin.

Coconut Oil

Coarse Sea Salt


Melt Coconut oil.

Coat Beets with Coconut oil and sprinkle with Sea Salt. Place in a cookie sheet.

Roast at 400 Degrees for approximately 20 minutes. They should crisp on the edges and be soft in the middle. Eat with your fingers directly off the cookie sheet.

Asparagus and Red Quinoa Salad

This one comes from my parents in Santa Fe, NM:

“Here is a new one we tried last night. Bon Appetite gave a list on ingredients for ways to prepare “different” asparagus dishes but no measurements.  We had to guess on how much of each and so we wrote down the quantity of each ingredient as we prepared it.  The red quinoa is really good.  It is the first time we have tried it. It would easily serve 4-6 people, as we had some left over. We used smoked sea salt, which added to the depth of flavor. One other thing, I try a small slice of each radish to make sure it is not hot.  Just my thing, as I do not like a “hot” radish, and it can over power a dish.  When you make this dish I would recommend doing the same.”

3/4 cup organic red quinoa and 1 1/2 cup water.  Cook according to package directions and then let cool while preparing the other ingredients
10 Oz of Asparagus, sliced thin in the diagonal
4 Radishes, sliced thin
1 Green onion, sliced thin
1/3 cup chopped cilantro
1/3 cup  toasted chopped walnuts

1/4 cup extra virgin olive oil
4 tsp. of lemon juice
Salt and pepper to taste


Mix vegetables and the cooked, cooled quinoa in a large bowl
Stir in dressing
Chill for a least one hour to let flavors meld


Amy’s Quinoa Salad

This salad was introduced by Amy last summer. We now use it as the base for a ton of meals including: eggs, lemon basil chicken speedies, tri-tip steaks, grilled fish of any kind…the list goes on! Very clean and healthy. Enjoy.


1/4 Cup Olive Oil

2 Tablespoons Lime Juice

2 teaspoons Cumin

1/2 bunch cilantro, finely chopped

2 – 4 cloves garlic, minced

1 teaspoon salt

1 cup prepared and cooled quinoa

Misc. Veggies (cucumber, bell pepper, tomatoes, etc)


Combine olive oil, lime juice, garlic, cumin and salt in small bowl. Pour the mixture into the quinoa and stir. Add cilantro and veggies. Stir and serve!