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Servings: 2

Weight Watcher Smart Points: 141

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 1/4 cup sliced almonds
  • 1 avocado, peeled and diced
  • 10 ounces fresh baby spinach, chopped fine
  • 1/2 cup Balsamic Vinegar Dressing (use this one, this one, this one or bottled) - more to taste
  • 2 Tbs balsamic vinegar
  • 5-7 basil leaves, roughly chopped
  • 1 teaspoon black pepper
  • Bowl
  • 8 ounces broccoli, cut into bite sized pieces
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons chia seeds
  • 1/4 - 1/2 teaspoon chipotle chile powder
  • 1 chilli pepper
  • 1 cup cooked quinoa
  • 1/2 cup couscous (I used pearl) -***see note
  • 2 tablespoons Dijon mustard
  • 2 large eggs
  • 6 Tbs extra virgin olive oil
  • 6 ounces feta, crumbled
  • 2 tablespoons chopped fresh basil
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons fresh parsley or 2 teaspoons dried
  • 3 cloves garlic minced
  • 1/4 tsp ginger
  • 1/2 cup gluten free breadcrumbs (see note)
  • 4 oz. crumbled herbed goat cheese (for vegan option use nut cheese)
  • ½ cup sprouts or micro greens
  • 1 lb grass fed ground beef
  • 1 teaspoon ground cumin
  • 1/4 teaspoon fresh ground pepper
  • 2 jalapeño, seeded and chopped
  • 1/2 tsp kosher salt
  • lime juice
  • 1 tablespoon maple syrup
  • Marinara, for serving
  • 2 tablespoons milk
  • 6 green onions, sliced


  1. Prepare Quinoa as described on the package
  2. Heavily season the steak with salt and pepper
  3. It is crucial that you don’t just sprinkle a bit of salt and pepper on it
  4. As mentioned before please make sure that the steak is at room temperature so that you can cook it to perfection.Heat a cast iron pan to high heat
  5. Once it is hot place the steak in the pan and fry it
  6. I recommend frying it for about 4 minutes on each side turning it over only once
  7. If you are making rumpsteak you should stir the fat on the side as well
  8. It will add great flavor to the meat.While frying the steak chop an avocado and the two tomatoes
  9. We recommend to remove the flesh from the tomato because it is too watery
  10. Add a pinch of salt and pepper and the juice of one lime.Finely chop the chilli and add it to the avocado tomato mixture
  11. Round it off with some high quality olive oil.Once the meat is done slice it in thick slices and drape it on top of the quinoa
  12. Top everything off with the tomato avocado mixture.Enjoy your meal.Place a pizza stone on the bottom rack of the oven and preheat to 425 degrees.Heat a large skillet to medium and add onion
  13. Cook for 8 minutes
  14. Add spinach or kale and cook until wilted
  15. Add garlic and cook for 1 more minute
  16. Transfer to a medium bowl and toss with roasted red peppers.Roll pizza crust into a large rectangle on a sheet of parchment paper, using gluten free flour as needed to avoid sticking
  17. Spread vegetable mixture evenly, leaving a 1 inch border
  18. Top with mozzarella and ½ of the Parmesan and sprinkle with oregano and red chili flakes
  19. Fold the short ends of the dough in and roll the long end, using the parchment paper as needed to assist in rolling
  20. Sprinkle with remaining Parmesan
  21. Use a pizza peel or back of a cookie sheet, transfer parchment paper to your pizza stone.Bake for 25 to 30 minutes, or until golden brown
  22. Serve warm with marinara for dipping.In a large bowl combine quinoa, spinach, feta, red onion and basil
  23. Toss with dressing and top with pine nuts to serve.Preheat oven to 420 degrees
  24. Line a baking sheet with parchment paper.In a large bowl combine quinoa, ground beef, breadcrumbs, red onion, garlic, eggs, parmesan cheese, parsley, paprika, cayenne pepper, black pepper and sea salt
  25. Shape into balls and place on the prepared baking sheet
  26. Cook until browned and crispy, about 15 to 18 minutes.Combine chia seeds and water and set aside for 15 minutes
  27. Make dressing by combining chia gel, water, olive oil, vinegar, mustard, maple syrup, salt and pepper in a blender and processing until smooth.Meanwhile, heat a large pot of water to boiling
  28. Add broccoli and cook for 3 to 5 minutes
  29. Drain and rinse with cool water
  30. Divide quinoa among bowls
  31. Top with broccoli, pepper, radishes, spinach and micro greens
  32. For the vinaigrette, whisk all the ingredients in a small bowl
  33. Cook quinoa and couscous according to the package
  34. Remove from heat and fluff with a fork
  35. Transfer to a mixing bowl and allow it to cool
  36. Add the strawberries, basil
  37. Toss with vinaigrette until well coated
  38. Season to taste
  39. Place in the refrigerator for several hours to let the flavors develop
  40. When ready to serve, add cheese, almonds, and more fresh basil
  41. In a small saucepan, combine quinoa, peanut butter and yogurt
  42. Heat until just warm
  43. Transfer to a bowl and top with raspberries.Combine tomatoes, quinoa, red onion, avocado, jalapeño, cilantro, garlic, lime juice and olive oil in a bowl
  44. Sprinkle with sea salt, cumin, paprika and chipotle chile powder and stir gently.

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