Lunch: Lunch Box Quinoa Salad with Veggies

Prep time: 10 minutes; Cook time: 20 minutes; Total time: 30 minutes; Makes 4 lunchbox servings

What you’ll need:

  • ¾ cup water
  • ½ cup uncooked quinoa, rinsed
  • ¼ cup red bell pepper, chopped
  • ½ small red onion, finely chopped
  • ¼ teaspoon curry powder
  • 2 tablespoons chopped fresh cilantro
  • ½ lime, juiced
  • ¼ cup minced carrots
  • ¼ cup green peas
  • salt and ground black pepper to taste


  1. Cook quinoa: bring water to a boil, pour quinoa. Reduce heat to a low/simmer until water has been absorbed (about 15 minutes).
  2. Pour cooked quinoa into a mixing bowl, and chill in refrigerator until cold (about 30 minutes).
  3. Remove quinoa from fridge and stir in the red bell pepper, red onion, curry powder, cilantro, lime juice, carrots, and peas. Season to taste with salt and pepper. Chill before serving.

Recipes originally appeared on [].

Dinner: 10-minute Lactose-Free Mac & Cheese

Makes 4 side-dish servings and 2 main-dish servings

What you’ll need:

  • 8 ounces uncooked small elbow macaroni, rigatoni or penne pasta
  • 1 cup reduced-fat lactose-free milk
  • 1 tablespoon cornstarch
  • 1 /2 tablespoons warm water
  • 4 ounces Cabot Alpine Cheddar, Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Seriously Sharp Cheddar, grated (about 1 cup)
  • 1/2 teaspoon Dijon mustard
  • 1 1/2 teaspoon salt
  • Crumbled bacon (optional)


  1. In a large pot of boiling salted water, cook pasta according to package directions, about 7 minutes.
  2. Meanwhile, in medium saucepan, bring milk to simmer over medium heat, stirring often so it doesn’t scorch on bottom of pan.
  3. In small cup or bowl, completely dissolve cornstarch in water; stir into milk. Continue stirring until sauce is simmering and slightly thickened. Remove from heat. Add cheese, mustard and salt, stirring well.
  4. Drain pasta. Combine with sauce. Serve topped with bacon, if desired.

Recipe originally appeared on [Cabot Cheese].

Dessert: Paleo Coconut Milk Ice Cream Recipe – Strawberry Rhubarb Swirl

Prep time: 15 minutes; Cook time: 10 minutes; Total time: 25 minutes; Makes 6 servings

What you’ll need:

  • 2 cups strawberries, sliced
  • 2 medium bananas, very ripe, sliced
  • 2 small stalks rhubarb, chopped
  • ¼ cup raw honey
  • ⅔ cup canned coconut milk


  1. Lay the strawberry and banana sliced out on a parchment lined baking
  2. sheet, spacing so that the slices are not touching each other. Freeze
  3. overnight, or until firmly frozen.
  4. Place the chopped rhubarb and honey in a small saucepan. Bring to a
  5. simmer. Cover and let simmer on medium heat for about 10 minute, stirring
  6. occasionally. Rhubarb should break down and the mixture should be jam-like
  7. in consistency. Place the rhubarb mixture in a air-tight container and
  8. refrigerate overnight, or until cold.

To make the ice cream:

  1. Place the frozen banana and strawberry slices in a high-speed blender and
  2. pulse until the fruit becomes “crumb-like” and breaks up into small
  3. pieces. Add the coconut milk and blend until the mixture is smooth and
  4. creamy. You may need to push the mixture back down several times until
  5. this happens.
  6. Scoop the ice cream into a bowl and stir in the rhubarb mixture, swirling
  7. it through the strawberry ice cream. Scoop into dishes and serve
  8. immediately.

Recipe originally appeared on [My Natural Family].

4 Quick Recipes To Eat Dairy Free For Breakfast, Lunch, Dinner & Dessert  was originally published on

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