- Bamboo Sushi Roller
- Nori Seaweed Wrappers
- 1 1/2 cups cooked quinoa
- 1 small avocado (thinly sliced)
- Shredded carrots & cucumber (optional add-ins: sprouts, green onion, sweet potato, or any other vegetable you want to add in)
- 2 cooked chicken breasts (marinated in low sodium teriyaki sauce, thinly sliced)
- Wasabi powder
- Low Sodium Soy Sauce

1. Prepare all ingredients ahead of time so they will be handy when it is time to assemble. Let the quinoa cool down a little bit, warm is good, piping hot is not. If you’re slicing avocado ahead of time, splash a little lemon juice on it to keep it from browning. Wasabi is pretty easy to prepare – just use some of the powder (be careful when inhaling, my first time I got wasabi powder in my eyes and nose and I cried for 20 minutes) and mix it with small amounts of water until you get a paste consistency, cover, and let sit for 5 minutes.
2. Lay a nori seaweed sheet on top of the bamboo roller and spread the cooked quinoa over 1/2 of the nori (leaving unused nori on the end farthest away from you – see picture)
3. Lay chicken strips, shredded carrots & cucumber, avocado (or whatever else you choose to use) downSUSHIacross the nori & quinoa. Be careful to not overfill your sushi as you will have a difficult time rolling it up and sealing it.
4. Lift the edge of the bamboo and nori sheet that is closest to you. Roll tightly inward towards the other end. To seal the edge, moisten slightly and press. Remember – nori is not invincible. Be gentle or you will be left with what looks like a sushi stir-fry.
5. Using a very sharp knife, slice the roll into small, bite-size pieces.
6. Repeat until all of your ingredients are finished.
7. Serve with low sodium soy sauce, wasabi paste, and ginger (optional)
8. Enjoy!


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