Jeanette Kimszal, RDN

I help improve thyroid health and determine gluten sensitivities

dill

Quinoa Tabouleh Salad

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Tabouleh is a salad that comes from Lebanese culture and usually consists of cracked wheat, tomatoes, parsley, mint, onions, lemon juice, and olive oil. It was one of my favorite Mediterranean foods to have before I had to go gluten free due to my thyroid condition. So now when I make it I use the gluten free grain quinoa instead. I like making this recipe mostly in the summer when cucumbers and Jersey tomatoes are in season. Quinoa is a great addition to this salad since it adds a good amount of fiber and protein to your meal. A cooked one cup serving has about 8 grams protein and 5.5 grams of fiber.

Quinoa Tabouleh Salad
 
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Jeanette Kimszal:
Ingredients
  • 1 cup Quinoa
  • 2 cups filtered water
  • 1 lemon juiced
  • 2 tbsp Extra virgin Olive Oil ((I like Bragg Olive Oil)
  • 1 beeftsteak tomato chopped into pieces or 1 pint of cherry tomatoes halved
  • 1 cucumber peeled, and chopped into pieces
  • 1 tsp dill
  • 1 tsp parsley
  • Dash of sea salt
  • Dash of black pepper
Instructions
  1. Add 1 cup quinoa to 2 cups water and boil until the water evaporates and the quinoa is cooked
  2. Let cool in the fridge for 20 minutes
  3. In a medium sized bowl place the parsley, dill, chopped tomatoes and cucumbers, mix and set aside
  4. In a small mixing bowl place the olive oil, lemon juice, salt and pepper and mix well
  5. Take the quinoa out of the fridge and add to the other ingredients.
  6. Top with the dressing, cover and shake until well mixed
  7. Serve
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Lamb & Zoodles With Yogurt Dill Sauce

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Lamb & Zoodles With Yogurt Dill Sauce
 
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Ingredients
  • Ingredients
  • 1 lb of grass fed lamb
  • 6 garlic cloves diced
  • 2 tbsp fresh dill
  • 1 tsp cumin
  • 1 tsp Rosemary
  • 4 medium zucchini peeled
  • 1 cup plain organic grass fed yogurt or Kefir
Instructions
  1. In a skillet add the lamb, 1 tbsp dill, 2 cloves garlic, cumin, and rosemary cook until meat is browned and set aside
  2. Take the zucchini and grind through the veggetti to make zoodles (alternatively you can buy the zucchini noodles already made)
  3. Add the zucchini noodles to the meat and sauté until they are soft
  4. In a bowl add 1 cup kefir or yogurt, 1 tbsp dill, and remaining garlic mix well
  5. Take a plate and add the meat, zoodles, and top with yogurt dip then serve
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Dill, Cabbage, and Broccoli Quiche

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Breakfast is a busy time. I like to plan ahead with this quiche. It will last a few days

Don’t know what to do with your veggies in the fridge? Make a quiche. It provides protein, healthy fat, and needed nutrients.

All you need is eggs, some, veggies, spices, bake and serve.

Try out my recipe below today

Dill Cabbage and Broccoli Quiche
 
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Ingredients
  • 4 eggs
  • 1 cup shredded cabbage
  • ¼ cup dill
  • 1 onion chopped
  • 3 cups broccoli chopped
  • Parchment paper
Instructions
  1. Pre-heat oven to 400 degrees Fahrenheit
  2. In a mixing bowl add 4 eggs, cabbage, onion, dill, and broccoli and mix well
  3. Take parchment paper and line a pie plate
  4. Pour in the quiche mixture into the pan
  5. Bake in the oven for 45 minutes or until the golden brown (will be done when a knife comes out clean when inserted into the quiche)
  6. Let cool for 10 minutes and serve
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Dill & Garlic Butternut Squash with Brussels Sprouts

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Dill & Garlic Butternut Squash with Brussels Sprouts
 
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Ingredients
  • 2 cups butternut squash
  • 2 cups Brussels sprouts
  • 2 tbsp olive oil
  • 1 tsp pepper
  • 1 tsp dill
  • 1 tsp cinnamon
Instructions
  1. Pre-heat oven 400 °F
  2. Take a glass baking dish and place aside
  3. Take a mixing bowl and the butternut squash and Brussel sprouts
  4. Toss with the olive oil, pepper, dill, and cinnamon
  5. Place the butternut squash and Brussels sprouts mixture in the glass baking dish
  6. Put in the oven to cook for 35 minutes or until soft
  7. Serve
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