Every single Summer since I used to be a babes, I’ve gone to a family cabin in North Minnesota to celebrate the 4th of July. Honestly, it’s one of my favorite holidays because we all gather and celebrate with absurd 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 were little, we hated his music using a passion. Nowadays, it does make us chuckle and we stumble away from our rooms cracking up and shaking our minds.
Next up, is the cinnamon roll tradition. We make ridiculously huge overnight cinnamon rolls and caramel pecan rolls for everybody to savor once the boat parade is over. 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 even gets to wear an American bandana and SHE LOVES IT (or so I think). Most of the family is decked out in some sort of flag ensemble and equipped with whistles. Everyone from your lake lines their boats up and we all honk our horns and wave to each other.
Yes, that is the tradition 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 whip up a few of my favorite recipes. The one I’m posting today has turned into a go-to come early july due to how easy it really is to make. AND BONUS factors, it’s healthy! Because we all know how BBQs will get a little outrageous with the chips, bbq-drenched meat, strange potato salads and over-the-top desserts. All extremely delicious, but sometimes you need a small something lighter to bring to the desk.
But most importantly because I understand you’re going to have pictures and blueberry pie after the fireworks. Or at least that’s what I’ll be carrying out.
And to top everything off, We created this formula with Ancient Harvest’s wonderful gluten free pasta that’s crafted from lentils and quinoa. Each portion provides 7g of fiber and 12g of protein. Now I understand you wanna try it.
If you get this to or any other formula from AK, make sure to snap an image and utilize the hashtag #ambitiouskitchen on Instagram You can even post an image to my Facebook web page ! I love viewing your creations.
Healthy Southwest Pasta Salad with Chipotle-Lime Greek Yogurt Dressing
Body fat: 2g
1 (8 oz) package Ancient Harvest Crimson 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 sliced up black olives
1/4 cup fresh diced cilantro
For the dressing:
1 chipotle pepper in adobo sauce (plus much more to flavor)
2 teaspoons honey
1 teaspoon chili powder
Cook pasta based on directions on bundle. Once done cooking and pasta is usually al dente, transfer to some strainer and rinse with cool water then transfer to a big bowl. Add in black beans, corn, tomatoes, green onions, dark olives and cilantro; lightly 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 natural powder, cumin, oregano, paprika, onion natural powder and garlic natural powder. Mix for 30 seconds or until well combined. Taste and adjust seasonings as necessary. If you want more of a kick, add in another chipotle pepper. Sometimes I like to throw in cilantro into the dressing aswell! It’s your decision.
Put dressing to pasta and stir well to combine and coat all the pasta. Cover and refrigerate for one hour, after that serve cold. Could be made up to 1 day ahead of time, just give it a stir before providing. Garnish with avocado, extra cilantro or green onions, if preferred. Makes 6 portions, a little under 1 glass each.
Note: It is possible to sub the spices (chili powder, etc) for about 1 tablespoon of taco seasoning. Add more to taste.
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