So…now I REALLY want you to become immersed in “The Clutter-Buster Coach” and her website!!!! It is the perfect time to de-clutter your home;you don’t want to miss National Garage sale Day, now do you??

First, I want you to go to “Defining Clutter“. Read through (scrolling up) as many posts that grab your attention; those are the areas that need you the most.

Now, get to work! Don’t know where to even get started? I have the perfect solution for you; email Michaeline using the easy email form on her website. I know from personal experience what a great coach she is!

Ingredients

1 cup quinoa
2 cups water or vegetable broth
½ tablespoon olive oil
1 cup carrots, shredded
1 clove garlic, minced
1 cup frozen artichoke hearts, thawed and slightly chopped
8 sun-dried tomatoes (not packed in oil) chopped
1 green onion, thinly slice

Directions

1. Rinse quinoa before cooking to remove the coating of a bitter substance called saponins.
2. Bring water to a boil.
3. Stir in quinoa, cover and simmer 15 minutes.
4. Heat olive oil in a skillet, sauté carrots, artichoke hearts and garlic (do not overcook garlic-it will become bitter)
5. Stir in remaining ingredients and heat through.
6. ENJOY!!!

Nutrition facts: 4, 6 servings: 206, 137calories: 40, 26g carbs, 7.5, 5g protein, 5, 3.5g fat,

Ingredients

6 large green peppers
1 ½ cups dry quinoa
3 cups water
3 large tomatoes, seeded and chopped
1 medium onion, finely chopped
season salt

Directions

Preheat oven to 350 degrees

1. Slice off top of green peppers, remove seeds
2. Rinse quinoa before cooking to remove the coating of a bitter substance called saponins.
3. Bring water to a boil.
4. Stir in quinoa, cover, reduce heat and simmer for 15-20 minutes, or until all of the water is absorbed.
5. Stir in tomatoes and **chopped onions.
6. Add season salt to taste.
7. Divide between the green peppers
8. Place in a baking dish or muffin tins.
9. Bake for 20-30 minutes or until peppers are slightly tender.
10. ENJOY!

Nutrition facts: Calories 200; carbs 38grams; protein 7grams; fat 2 grams
Variations: Try yellow, red and orange peppers instead of, or with, the green.

For a heartier filling, add ½ cup shredded cheese. I like Colby.

**If you prefer your onions less crunchy, sauté them in a little olive oil before adding to the mixture.

Preheat oven to 375 degrees

Ingredients

1 cup water
½ cup quinoa
2 teaspoons olive oil
¼ cup finely chopped onion
¼ cup finely chopped sweet red pepper
1 egg white slightly beaten
4 salmon fillets (about 3 oz each)
Sprigs of fresh dill

Directions

1. Rinse quinoa before cooking to remove the coating of a bitter substance called saponins.
2. Bring water to a boil
3. Stir in quinoa, cover, reduce heat and simmer for 10-15 minutes or until wall water is absorbed.
4. While quinoa is cooking, sauté onion and red peppers in olive oil, just until soft.
5. Combine with cooked quinoa.
6. Dip salmon into egg white and dredge in quinoa mixture.
7. Bake at 375 degrees for 10-20 minutes or until fish flakes easily.
8. Garnish with sprigs of fresh dill.
9. ENJOY!

Suggestion: Serve with Mango-salsa, purchase from the store or home-made.

Nutrition facts:
1 fillet = 300 cal, Protein = 30 grams, Carbs = 16 grams, Fat = 15 grams

Ingredients

1 Tablespoon olive oil
1 cup chopped onion
1-2 cloves finely mince garlic
2 Tablespoons chili powder (or to taste)
1 cup fresh or frozen corn
1 15-16 oz can tomato sauce
1 15-16 oz can diced tomatoes
1 8 oz can black beans
1 cup cooked quinoa
(Click here for basic how to cook quinoa recipe)

Directions

1. Heat olive oil in a heavy saucepan and sauté onions until softened.
2. Add garlic and cook gently on low heat. (High heat will cause garlic to overcook and become bitter.)
3. Stir in chili powder, corn, tomato sauce and diced tomatoes. Fill one tomato can with water (about 2 cups) and stir in.
4. Cook, covered, over low heat for about 30 minutes.
5. Add more water, depending on the thickness you prefer.
6. Add black beans and heat through.
7. Ladle into bowls and top with scoop of quinoa.

Tip: Or try your own favorite chili recipe with a scoop of quinoa on top.

Nutrition facts:

Serving size: 1 cup= 145 calories, 20 grams carbohydrates, 7 grams protein, 3.5 grams fat