It all starts early in the morning when my Godmother (my second Mom) puts a vintage school Shaggy CD on full blast. Whenever we were little, we hated his music having a passion. Nowadays, it makes us have fun and we stumble away from our rooms breaking up and shaking our minds.
Next up, may be the cinnamon move custom. We make ridiculously huge over night cinnamon rolls and caramel pecan rolls for everyone to savor once the fishing boat parade has ended. And yes, I simply said motorboat parade!!! How Minnesotan of me. Yep, we decorate the fishing boat with over-the-top HUGE American flag, banners, streamers, and more. The dog also gets to wear an American bandana and SHE LOVES IT (roughly I believe). A lot of the family is decked out in some type of flag ensemble and built with whistles. Everyone from your lake lines their boats up and most of us honk our horns and influx to each other.
Yes, that is the custom I’ve loved since I used to be little. And of course, it’s odd. But it is also really, actually fun.
This year I am hoping to make it back up to Minnesota therefore i can celebrate with everyone and make a few of my favorite recipes. The one I’m sharing today has turned into a go-to this Summer due to how easy it really is to make. AND BONUS points, it’s healthful! Because we all know how BBQs will get just a little outrageous using the potato chips, bbq-drenched meat, weird potato salads and over-the-top sweets. All incredibly delicious, but sometimes you need a small something lighter to bring to the desk.
But most of all because I understand you’re going to have pictures and blueberry pie after the fireworks. Or at least that’s what I’m going to be carrying out.
And to best everything off, We created this recipe with Ancient Harvest’s wonderful gluten free of charge pasta that’s made out of lentils and quinoa. Each providing has 7g of fibers and 12g of protein. Now I understand you wanna check it out.
If you make this or any other formula from AK, be sure to snap a picture and utilize the hashtag #ambitiouskitchen on Instagram You can even post an image to my Facebook web page ! I love viewing your creations.
Healthful Southwest Pasta Salad with Chipotle-Lime Greek Yogurt Dressing
Calories from fat: 252
1 (8 oz) bundle Ancient Harvest Crimson Lentil & Quinoa Pasta
1 (15 oz) may black beans, rinsed and drained
1 cup organic lovely corn
2 roma tomatoes, seeded and diced
1/4 cup diced green onions
1/3 cup sliced up black olives
1/4 cup fresh diced cilantro
For the dressing:
1 chipotle pepper in adobo sauce (plus more to taste)
2 teaspoons honey
1 teaspoon chili powder
Cook pasta based on directions on bundle. Once done cooking food and pasta is definitely al dente, transfer to a strainer and wash with cool water after that transfer to a large bowl. Add in black coffee beans, corn, tomatoes, green onions, dark olives and cilantro; softly stir with a spoon to mix all of the ingredients.
Inside a blender, add the dressing ingredients: greek yogurt, chipotle pepper, honey, lime juice, chili powder, cumin, oregano, paprika, onion powder and garlic powder. Mix for 30 mere seconds or until well mixed. Flavor and adjust seasonings as necessary. If you’d like even more of a kick, add another chipotle pepper. Occasionally I love to throw in cilantro into the dressing aswell! It’s your decision.
Add more dressing to pasta and mix well to combine and coat all of the pasta. Cover and refrigerate for an hour, after that serve cold. Can be made up to one day in advance, just give it a stir before offering. Garnish with avocado, extra cilantro or green onions, if preferred. Makes 6 servings, just a little under 1 cup each.
Note: It is possible to sub the spices (chili natural powder, etc) for about 1 tablespoon of taco seasoning. Add even more to taste.
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