Cat Smiley + Summer Quinoa Salad= FRESH!
Highlighted today is Cat Smiley on her popular site that transforms WOMEN!
Cat Smiley is a Kiwi in Canada! As a 3x Canadian Trainer of the year and athlete herself, she concentrates on body transformation and is the owner of Canada’s premiere weight loss retreat for women. The retreat sits in the mountains of Whistler, B.C not far from where I grew up in Washington state– Destination #BEAUTIFUL is Whistler Fitness Vacations. She is #green and savvy with nutrition too! Cat is the author of The Plant Friendly Diet, 21 day boot camp for total #body transformation. I love the recipes! We make something weekly from it’s beautiful pages in our home, best tip– many can be converted to #rawfood and #paleo friendly too! You can look great and feel good too when eating nutritious, full-flavored YUM while remaining BEAUTIFUL!
Cat finds most of her joy in helping young women lose 100 lbs. or more. She takes on about 10 clients per year and coaches them intensely teaching them how to #integrate nutrition, fitness, motivation and lifestyle – #empowering, inspiring, and educating them to achieve a happier, healthier life. How awesome is that?? That’s our #juicy scoop today! We hope you enjoy Cat as much as we do…. because #wecare, we share!
Enjoy the recipe below…. A summertime treat that is cool, #healthy and PACKED with #nutrition! We simply add quinoa, pecans, #fresh cilantro and sweetened cranberries…. Just enough YUM to usher in autumn! I am the only one who eats it in our home, so I make a half batch to last me throughout the week.
3 ½ cups water
1 ½ cups quinoa (cooked or sprouted)
1 bunch green onions, finely sliced
½ cup dried cranberries, diced
1/3 cup cilantro, finely chopped (I left this out)
¾ cup celery, finely diced
¾ cup coarsely chopped pecans, toasted
1 tablespoon extra-virgin olive oil
2 tablespoons lemon juice
1 tablespoon rice wine vinegar
½ tablespoon sesame oil
¼ teaspoon salt
1/8 teaspoon ground black pepper
Pinch of cayenne pepper
Bring water to a boil.
Add quinoa, stir, cover, and reduce heat to a simmer.
Cook until water is absorbed…about 20 to 25 minutes.
Add green onions, dried cranberries, cilantro and celery to a large salad bowl.
Toast the pecans in a small skillet and add to the salad bowl.
Add the olive oil, lemon juice, vinegar, sesame oil, salt and peppers to the bowl. Stir to mix.
Stir in the quinoa when it has cooled slightly.
Set aside for an hour if possible to allow flavors to marry.
Serve at room temperature.