Cranberry Orange Quinoa Salad 1 cup quinoa 2 cup water 2 large leaves of kale 2 cup cranberries, fresh 2 TBS extra-virgin olive oil 1 tsp honey 2 TBS orange zest, grated 6 medium oranges 1/4 cup mixed nuts 1/4 cup pomegranate arils 1/4 cup mint, fresh, chopped
Zucchini & Carrot Fritters ~ Grate 1 large zucchini and 8 medium carrots. Dice 1 bunch green onions, 3 cloves of garlic, and 1/2 bunch parsley. Set aside. Make your favorite pancake mix using 1/4 cup less liquid. Add prepared vegetables and mix. Scoop batter into a heated oiled skillet. Cook 2-3 minutes and flip. Cook an additional 2 minutes. Sprinkle with salt. Serve with butter or sour cream.