Each and every Summer since I used to be a babes, I’ve gone to a family cabin in Northern Minnesota to celebrate the 4th of July. Honestly, it’s one of my favorite vacations because we all get together and celebrate with ridiculous little traditions.
It all begins early in the morning when my Godmother (my second Mother) puts an old college Shaggy CD on full blast. Whenever we had been little, we hated his music having a passion. These days, it does make us have a good laugh and we stumble away from our rooms cracking up and shaking our mind.
Next up, is the cinnamon move custom. We make ridiculously huge over night cinnamon rolls and caramel pecan rolls for everyone to enjoy once the vessel parade has ended. And yes, I just said boat parade!!! How Minnesotan of me. Yep, we decorate the motorboat with over-the-top HUGE American flag, banners, streamers, and much more. The dog also gets to use an American bandana and SHE LOVES IT (or so I think). A lot of the family is dressed up 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 one another.
Yes, this is the tradition I’ve loved since I used to be little. And of course, it’s weird. But it’s also really, really fun.
This year I hope to make it right back up to Minnesota therefore i can celebrate with everyone and whip up some of the best recipes. The main one I’m sharing today has become a go-to this Summer due to how easy it really is to make. AND BONUS points, it’s healthy! Because we all know how BBQs will get just a little outrageous using the chips, bbq-drenched meat, strange potato salads and over-the-top desserts. All incredibly delicious, but occasionally you will need a small something lighter to bring to the desk.
But most of all because I know you are going to have photos and blueberry pie after the fireworks. Or at least that’s what I’m going to be carrying out.
And to top everything off, We created this recipe with Ancient Harvest’s wonderful gluten free pasta that’s crafted from lentils and quinoa. Each providing offers 7g of dietary fiber and 12g of proteins. Now I know you wanna try it.
If you make this or any other recipe from AK, be sure to snap an image and utilize the hashtag #ambitiouskitchen on Instagram You can also post an image to my Facebook web page ! I love seeing your creations.
Healthy Southwest Pasta Salad with Chipotle-Lime Greek Yogurt Dressing
Calories from fat: 252
Dietary fiber: 9.9g
1 (8 oz) package Ancient Harvest Red Lentil & Quinoa Pasta
1 (15 oz) can 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 certainly al dente, transfer to a strainer and rinse with cold water then transfer to a large bowl. Add in black coffee beans, corn, tomatoes, green onions, dark olives and cilantro; gently stir with a spoon to mix all the ingredients.
In a blender, add the dressing ingredients: greek yogurt, chipotle pepper, honey, lime juice, chili natural powder, cumin, oregano, paprika, onion powder and garlic natural powder. Mix for 30 secs or until well mixed. Taste and adjust seasonings as necessary. If you want even more of a kick, add another chipotle pepper. Sometimes I like to throw in cilantro in to the dressing aswell! It’s your decision.
Insert dressing to pasta and mix well to mix and coat every one of the pasta. Cover and refrigerate for an hour, then serve cold. Could be made up to one day in advance, just provide it a stir before portion. Garnish with avocado, extra cilantro or green onions, if desired. Makes 6 servings, a little under 1 glass each.
Note: You can sub the spices (chili natural powder, etc) for approximately 1 tablespoon of taco seasoning. Add even more to taste.
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