Tired of rice? Why not try quinoa? This seed is a true gem in the nutritional department and makes a great replacement for most recipes that call for rice. What makes it so amazing? Besides being one of the few plant sources that is considered a complete protein (a real plus for Vegetarians!), it’s loaded with fiber, iron and magnesium. Another reason to love it? It’s easy to prepare and only takes about 15-20 minutes to cook.
Need some recipe inspiration? The recipe below is simple and versatile. It’s delicious as a side dish for any Mexican meal or can be used as a filler for tacos or burritos or even as a topping for a taco salad.
Looking to get more mileage out of this recipe? Amp up the flavor by adding more cilantro along with some chopped green onions. Want a spicier version? Try dicing up a jalapeno and cook it along with the cumin. Need a more satisfying dish? Stir in black beans, grape tomatoes and corn to make a hearty salad…really the options are endless!
1. Set a medium saucepan over medium-high heat and add the olive oil. Once the oil is hot, add the quinoa and toast for 1-2 minutes, stirring constantly. Add cumin and continue to stir, cooking an additional minute. Add the water and bring to a boil. Reduce the heat and simmer, stirring occasionally, until quinoa is cooked, about 15-20 minutes.
2. Drain any excess water. Add the lime juice and zest, cilantro, salt and pepper and toss until well combined.
I love pumpkins. There. I said it and now it’s out of the way. I’m not sorry about it either. Because pumpkins are 100% awesome and they 100% make me happy. So happy that nearly all of the Halloween decorations in my house involve a pumpkin somehow. Beyond looking at them, I also love to eat them. And while I love a yummy sweet treat made with pumpkin, I also dig the savory stuff. Enter this Pumpkin Spice Lentil Soup!
It’s been awhile since I made granola. And for some reason Fall always inspires me to get back to making it. Something about the warm, cozy smell it has while baking makes it feel like autumn is finally here. This Cranberry Pecan Granola certainly celebrates the season with lots of toasty pecans and sweet-tart cranberries. It’s an easy recipe to make and an easy recipe to love!
‘Tis the season for pumpkins, but I’m making banana bread. Not because I don’t love pumpkins, but because I had bananas and well, you know the saying, “if you’ve got brown bananas, you must make banana bread.” What? That’s not a saying? Oh well, it is in my world. And I love bananas and banana bread as well as oats and chocolate chips – so yeah, here comes Chocolate Oat Banana Bread!
It’s hard to get excited about beans, right? Well, not for me! Why? Because I love beans! And right now I’m really loving these Bacon Borracho Beans. Intrigued? I thought so! Read on!
How many times have you heard someone say, “you should make your own salad dressing! It’s so easy!” So annoying, right? But guess what, it’s SO true! And this Healthy-ish Green Goddess Salad Dressing is the best example of that. Stop rolling your eyes and read on!
Creative breakfasts on weekday mornings are not my forte. That’s why you’ll often see me noshing on PB&J toast. But recently, with the little sous chef heading out the door early, I’ve found the need to be a little more creative. Read – kids are choosy when it comes to breakfast food. What? You already knew this? 🙂 One thing we’re digging right now? Overnight bulgur! Nope, you didn’t read that wrong, I 100% meant bulgur NOT oats. Want to know more? Keep reading!
Do you ever crave something? Wait, if you’re human, I am certain that you do. Well, recently I’ve been craving chocolate and raspberries. It’s a combination I’ve loved since I was a kid. And it all has to do with a guy named Ben and a guy named Jerry. And here’s the story on how these Outrageous Raspberry Brownies were created!
As you know by now, August is Kids Eat Right month and in honor of that, I’m running a month-long campaign to help promote getting kids in the kitchen cooking. Why am I telling you this again? Well, because I’m trying to set the stage for you. And I promise this Bacon Chive Potato Salad is relevant to the story. So here we go…
It’s the most wonderful time of the year!!! Yes, I know it’s not Christmas, but it sure feels like it! Why? Because August is Kids Eat Right Month! A month-long celebration of teaching kids the importance of food and nutrition. And this year, it’s all about the cooking! Oh, who am I kidding, it’s ALWAYS about the cooking! I’m on a big time mission to help get kids in the kitchen and I’ve got a serious A-team list of colleagues who’ve got the same goal! So, this month we’re celebrating #kidsinthekitchen.
When I was pregnant with the little sous chef I craved 3 things – guacamole, milk shakes and burgers! The first two made perfect sense to me, but the burgers were a big surprise. I don’t remember ever really getting excited about burgers any time before that, what made pregnancy so different? But here’s the deal, I only wanted BEEF burgers. So weird! Well, ironically, that craving still exists even 5+ years after the sous chef was born! And it was about time I shared a burger recipe with you. Let’s talk about these Mushroom Beef Burger Sliders!
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