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.
Making dinner is hard. But making it when it’s less than 6 ingredients changes the GAME! With a little bit of prep, you’ve got a nourishing meal on the table. Pretty awesome, right? Grab the recipes below!
Fast fuel. That’s what I think of when I hear the word “smoothie.” And an image of a tall, delicious glass of yum makes its way into my head. Smoothies provide a unique solution to the problem of what nourishing food I can get my hands on quickly. Loaded with fruits, vegetables, nuts, seeds and all of the good stuff, you can easily make this fast fuel that will provide so much incredible nutrition!
I believe that it’s just a good party if the food is so-so. I believe it’s a GREAT party if the food is delicious. Who’s with me!? Hopefully you all are! So scrap those Pigs in a Blanket this year. Instead, make these festive Holiday Empanadas!
If you’re anything like me, you’re always looking for ways to re-invent the food you eat. Sometimes this is a good thing, other times, it’s not such a good thing. In the case of these Sriracha Sweet Potato Fries, it’s a VERY good thing.
Listen, things are busy around here, so I’m not going to write a long-winded post. For some reason I feel you’re not sad about that. And honestly, I’m cool with that. I simply want to bring you this awesome recipe so that you have it in time for the holidays. So here it is, my recipe Easy Roasted Root Vegetables!
“I don’t like it!” This is the sentiment shared with me after the little sous chef sampled her first bite of pumpkin pie. “What? Are you serious?” was my reply. I just couldn’t fathom that my little sugar monster wouldn’t like pie. But she made it clear that she never wanted anything to do with pie ever again. Oh the horror! But I’ve got a little trick up my sleeve this year. It’s called Whipped Pumpkin Pie Bites.
Sometimes the side dish is the main event. Has that ever been your experience? You sit down to a meal, looking forward to the main dish, only to be completely stunned then completely infatuated with the side dish instead? I love when that happens! I set out recently to make a really fabulous meal, but when all was said and done, the Roasted Brussels Sprouts stole the show. And honestly, I wasn’t sad about it.
Do you ever eat something and think, “Wow! I love that!?” It hits all of the right flavor buttons and you just fall in love. I get it, because it happens to me too. One of the things I love the most about these moments is the inspiration that comes from them. I feel the need to try and re-create those flavors at home! This time, the moment came when I experienced Mojo Rojo.
You can certainly buy chicken noodle soup from a can. And it’s certainly going to taste “okay.” And that’s totally fine when you’re feeling sick and don’t care about taste. But what about when you crave chicken noodle soup and you’re not sick? If you’re me, that canned stuff just won’t do. That’s why I created my version of Homemade Chicken Noodle Soup. Because we all deserve delicious soup! Want to see me make it!? Head over to my feedfeed tv channel, Lunch & Learn, to watch!
A little over a year ago I posted a recipe for breakfast cookies. I liked that recipe so much, I decided to re-create the recipe with a seasonal twist, by adding pumpkin to it. And I have to say, I’m pretty pleased with how these Pumpkin Breakfast Cookies turned out!