Sweet Potato + Lentil Salad

Serves 4

Ingredients
2 medium sweet potatoes, chopped
1 tbsp coconut oil, or olive oil
Salt + pepper to taste
2 cups broth
1 cup lentils
1 cup cooked wheatberries (optional)
1/4 cup chopped walnuts
3 cups trimmed green beans
2 apples
1 tbsp butter
1 cup chopped chicken or turkey (optional)

Dressing:
1 tbsp maple syrup
1 tbsp cranberry mustard, or regular dijon
1 tbsp Garlic Gold oil, or olive oil
1 tbsp black cherry balsamic, or regular balsamic
Salt + pepper to taste

Chop potatoes and toss in coconut oil, salt and pepper. Roast at 400* for 35 minutes, or until soft pillows. Meanwhile, cook lentils in broth. Stir in wheatberries near end, if using. Heat large pan and toast chopped walnuts until fragrant. Add 1 tbsp butter and sauté green beans and apples until tender. Toss all ingredients together. Shake dressing into a jar and toss salad. Top with chicken or turkey if desired.

From Kath Eats Real Food (http://www.katheats.com/kerfuffled/)

Apple Cinnamon Cranberry Quinoa

Ingredients: (serves 4)

•1 cup dry red or white quinoa
•1 medium apple, diced
•1 cinnamon stick
•3/4 cup orange juice
•1 cup water
•1/3 cup dried cranberries
•1/3 cup pepitas (pumpkin seeds)
•salt to taste

To Prepare: I personally prefer to use red quinoa more than white because I think it’s a bit nuttier and chewier, but you are more than welcome to use whatever you prefer. Rinse the quinoa over a fine mesh strainer to make sure all the bitter residue is removed.

Add the quinoa, apple, and cinnamon stick to a sauce pan over medium-high heat.

Pour the orange juice and water in, and stir to combine.

Cook covered for 20-25 minutes, or until the moisture is absorbed and the quinoa is tender. You might want to remove the lid in the last 5 minutes or so to cook the rest of the moisture out.

Remove the cinnamon stick, and add the dried cranberries and pepitas.

Add salt to taste.

From The Front Burner (http://www.thefrontburnerblog.com/2010/11/apple-cinnamon-cranberry-quinoa.html)