Kidney Bean Salad

Yesterday, I was rummaging through my cupboard attempting to find a side dish for my plain old egg salad sandwich, when I saw a can of kidney beans in the back. I usually keep one or two cans around in the winter for chili but don’t tend to use them in the warmer months. So I typed in kidney bean salad in the internet and found this amazing recipe from Wholefoods! Enjoy their version or my slightly altered one!


1 can of kidney beans (drained and rinsed)

1/4 cup minced red onion

1/3 cup frozen corn

1/4 cup chopped parsley

1/2 cup grape or cherry tomatoes (cut in half) OR 2 Roma tomatoes diced


2 garlic cloves pressed in a garlic press and then allowed to rest for a few minutes

1 lemon juiced

1/3 cup olive oil

sea salt and pepper to taste (pinch of each)


Add salad ingredients together. Combine garlic, lemon juice, salt and pepper while whisking in olive oil. Pour dressing over salad.


Herbed Quinoa

After doing a little reading and research on quinoa, I decided to try this new food (for me) out for myself! With only a few ingredients in my pantry and garden, I made this simple but delicious summer recipe for a tasteful dinner. The only downside was Ella didn’t like it…so if you have a favorite quinoa recipe or one your kids eat…send it to me!

Herbed Quinoa by Giada De Laurentiis

2 3/4 cup chicken stock

1/4 cup lemon juice

1 1/2 cups quinoa


1/4 cup olive oil

1/4 cup lemon juice

3/4 cup chopped basil leaves

1/4 cup chopped parsley

1 Tbsp thyme

2 tsp lemon zest

kosher salt and pepper


Add chicken stock. lemon juice, and quinoa to a saucepan and bring to a boil. Reduce heat to low, cover, and let simmer for 12-15 min.

Combine dressing ingredients together and add to quinoa once cooked.


A friend just recently shared her new book Quinoa: The Everyday Superfood and its amazing health benefits with me. Although, quinoa is treated like a grain, it is actually a seed related to the spinach family, and has been around for years! Quinoa is a native plant to the Andean regions of South America, and was a staple food to the Indians living in the high Andes mountains. Know as the “mother of grains” by the Inca’s; today, quinoa is fairly cheep and widely versatile in use. This amazingly nutritious food is a supergrain and a complete protein. It is high in fiber, magnesium, calcium, copper, manganese, and it’s gluten-free. It provides antioxidants to fight cancer, improve cardiovascular health, prevent migraines, reduce childhood asthma, diabetes, and so much more. And if that’s not convincing enough, quinoa can be used in a wide variety of ways from salads, to a starch, to crust on meat.

Listed below are a few websites I found intriguing on the history and benefits of this amazing “supergrain”.

Wholefoods; Body Ecology; Quinoa Corporation; Quinoa History

Zucchini Sliders

Zucchini is one of summer’s well-known fertile vegtables producing fruit the size of arms and legs within days. I’m always on the lookout for new and tasty zucchini recipes as my one plant seems to produce an ample supply for my little family. This has become one of our favorite summer lunches.

Zucchini Cakes

Recipe modified from Ina Garten at

1 small zucchini shredded (or 2 cups worth)

1/4 cup chopped red onion

1 egg

3 Tbsps flour

1/2 tsp baking powder

1/2 tsp salt

1/4 tsp pepper

Shred zucchini and chop red onion. Turn stove top on to med-high allowing fry pan to heat. Combine veggies adding the egg, flour, baking powder, salt, and pepper to mixture. Add oil or butter to pan. Drop spoonfuls of mixture into fry pan leaving enough room to flip zucchini cakes. ** Serve with cheese and a tomato slice on top! Or place on a dinner roll for a fun zucchini slider!