Each and every Summer since I had been a babes, I’ve attended a family group cabin in Northern Minnesota to celebrate the 4th of July. Honestly, it’s one of my favorite vacations because most of us get together and celebrate with ridiculous little traditions.
It all starts early in the morning when my Godmother (my second Mother) puts an old school Shaggy CD on complete blast. When we had been little, we hated his music having a passion. These days, it does make us chuckle and we stumble out of our rooms breaking up and shaking our mind.
Next up, may be the cinnamon roll tradition. We make ridiculously large right away cinnamon rolls and caramel pecan rolls for everybody to relish once the motorboat parade has ended. And yes, I just said sail boat parade!!! How Minnesotan of me. Yep, we decorate the sail boat with over-the-top HUGE American flag, banners, streamers, and more. The dog also gets to use an American bandana and SHE LOVES IT (or so I believe). A lot of the family members is dressed up in some sort of flag ensemble and built with whistles. Everyone through the lake lines their boats up and most of us honk our horns and wave to one another.
Yes, that is the tradition I’ve loved since I used to be little. And undoubtedly, it’s weird. But it is also really, really fun.
This year I hope to make it back up to Minnesota therefore i can celebrate with everyone and whip up a few of the best recipes. The one I’m writing today has turned into a go-to come early july because of how easy it is to make. AND BONUS factors, it’s healthful! Because we all know how BBQs will get just a little outrageous with the potato chips, bbq-drenched meat, weird potato salads and over-the-top desserts. All extremely delicious, but occasionally you will need a little something lighter to create to the desk.
But most of all because I know you’re going to have pictures and blueberry pie following the fireworks. Or at least that’s what I’m going to be doing.
And to top 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 offering offers 7g of fibers and 12g of proteins. Now I know you wanna try it.
If you get this to or any other recipe from AK, be sure to snap a picture and use the hashtag #ambitiouskitchen on Instagram You can even post a picture to my Facebook page ! I love viewing your creations.
Healthy Southwest Pasta Salad with Chipotle-Lime Greek Yogurt Dressing
Calorie consumption: 252
Body fat: 2g
1 (8 oz) bundle Ancient Harvest Crimson Lentil & Quinoa Pasta
1 (15 oz) may black beans, rinsed and drained
1 cup organic special corn
2 roma tomato vegetables, seeded and diced
1/4 cup diced green onions
1/3 cup chopped up black olives
1/4 cup fresh diced cilantro
For the dressing:
1 chipotle pepper in adobo sauce (plus more to flavor)
2 teaspoons honey
1 teaspoon chili powder
Cook pasta according to directions on package. Once done cooking and pasta is al dente, transfer to a strainer and wash with cool water then transfer to a big bowl. Add black coffee beans, corn, tomato vegetables, green onions, dark olives and cilantro; carefully stir with a spoon to combine every one of the ingredients.
In a blender, add the dressing ingredients: greek yogurt, chipotle pepper, honey, lime juice, chili powder, cumin, oregano, paprika, onion natural powder and garlic powder. Mix for 30 secs or until well combined. Taste and adjust seasonings as necessary. If you want even more of a kick, add another chipotle pepper. If you have any inquiries pertaining to the place and how to use stuffed zucchini boats keto, you can get in touch with us at our web site. Occasionally I love to throw in cilantro in to the dressing aswell! It’s your decision.
Add more dressing to pasta and mix well to mix and coat every one of the pasta. Cover and refrigerate for one hour, after that serve cold. Can be made up to one day in advance, just give it a mix before portion. Garnish with avocado, extra cilantro or green onions, if preferred. Makes 6 portions, just a little under 1 glass each.
Note: You can sub the spices (chili natural powder, etc) for about 1 tablespoon of taco seasoning. Add more to taste.