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Quinoa breakfast bowl

2 June 2011

Let’s just call it an obsession.

I really like quinoa.  I like the way it sticks in your gums after you’ve cleaned out the bowl.  I like that it contains 5g of protein per serving.  I like its chewy texture.  (And I love that it’s gluten free.)

I really like how I ate it for breakfast this morning.

Make this breakfast when you’re craving something fast, simple, and nutritious for breakfast.

Quinoa breakfast bowl for one

  • 1/4 c. dry quinoa, rinsed
  • 1/3 c. water
  • 1/4 c. orange juice, scant
  • handful chopped walnuts and dried apricots, optional.
  • sprinkle of cinnamon, optional.
  1. Boil quinoa with water and orange juice.  Reduce to a simmer and cook for 10-15 minutes, until liquid is soaked up by the grain.
  2. Put in cereal bowl and sprinkle ground cinnamon, walnuts and apricots on top.
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Quinoa salad of my dreams

1 June 2011

This weekend, I packed up the car and drove off to the beautiful Bethel, NY for two nights of Phish shows.  I also made this quinoa salad.

It is the perfect dish to throw your leftovers in.  Have some chicken from last night?  Put ‘er in.  Some extra pepper or onion?  You know what to do.

Protein heaven.  The grain itself contains a substantial amount of protien, and combined with a lean cut of chicken, this salad will keep you feeling full and light and beautiful for hours.

Beautiful.  I promise.

Quinoa Salad (makes 2 generous servings)

  • 1/2 c. dry quinoa
  • 1/2 granny smith apple, diced
  • 3 c. spinach, chopped
  • 1/2 c. almonds, toasted
  • 2 servings grilled chicken, chopped
  • handful chopped vidalia onion
  • handful chopped green/red bell peppers
  • 2 tbsp. olive oil
  • juice of one lime
  • 1 tbsp. lemon juice
  • pinch salt
  1. Prepare the quinoa according to package directions.  Refridgerate until cool.
  2. While the quinoa is cooling, prepare the rest of the ingredients (by chopping, toasting, etc.)
  3. Combine the olive oil, lime juice, lemon juice, and pinch salt in a small bowl.  Whisk together to create a dressing.
  4. When quinoa is cool, pour into a large bowl and combine with spinach, apple, almonds, chicken, onion, and peppers.  Mix.
  5. Pour the dressing on the salad and mix well.
**This salad can be stored in a leakproof dish for 3-4 days in the fridge (or backseat cooler, in my case!).
Yum.

Memorial day weekend means

28 May 2011

…white jeans.  Too bad I don’t have any.

so darn cute!!!

…a cooler full of quinoa salad.  Recipe and photos coming soon.

…good music.  I’m hitting the road today to see Phish for two nights in Bethel, NY.

I took this at Madison Square Garden on 1/1/11.

…lots of lists.  Packing, daily to-dos, books to read, posts to write, food to make… apparently I have a penchant for these things.

…the town parade on Monday morning.  Both of my parents are marching in it (aw!).

…jogging to the new Lady Gaga album.  Even though I’m still recovering from my wisdom teeth surgery (which happened almost two weeks ago), I’m beginning to get back into jogging.  I missed it and Gaga’s new album was the perfect excuse to get myself back on the road. =)

Have a fabulous weekend! 

Things I’m loving this week

26 May 2011

1. Brazil nuts.  My M.D. told me I should be eating two every day because they have lots of selenium.

2. ABC’s Modern Family.  I got the complete first season at the library and my family likes to sit around after dinner and enjoy an episode or two.

3. Playing Pokemon Blue, Red, Green, Yellow, Gold, Silver, and Crystal online.

4. The Barefoot Contessa.  But that’s nothing new.

5. Vinyasa and Anusara yoga.  Thanks to a fabulous deal from LivingSocial, I’ve begun to practice more regularly and am feeling the benefits (and the burn!).

6. Phish.  I’m beginning the summer touring season with two shows in Bethel, NY this weekend.

7. The plethora of tips/information/recipes available online for gluten-free and dairy-free life!  I definitely don’t feel alone.  (I especially dig GFreeTV!)

8. GuitarJosie. This 6th-grader has an incredible, soft, soulful voice.

9. Lady Gaga’s entire new album for $0.99 on Amazon the other day.  Even though it’s in mp3 format, I still dig.

10. Thirsty Thursday.  Consider this your official hydration nudge.

drink up!

Living gluten and dairy free

25 May 2011

Yesterday marked my first full day of forgoing gluten and dairy, per the doctor’s orders.  Although the thought seemed initially daunting, life really hasn’t changed too much.

This morning I did a little shopping…

Reviews coming soon!

and enjoyed roasted sweet potato, grilled chicken, and sauteed broccoli for dinner last night.  The night before I made my favorite homemade chili with brown rice.  My snacks have consisted of carrot sticks, apple slices, and tea with almond milk.  Tomorrow morning I plan to enjoy a big bowl of oatmeal packed with sunflower seeds and blueberries.

Sorry for bragging.

I suspect that this new way of eating is going to help me to make healthier choices without thinking about it.  Because I’m on a low glycemic index diet, I topped off my evening meal with two glasses of water and didn’t look back.

I think things are gonna be okay.

Simple summer fruit compote

24 May 2011

To me, summer means short shorts.  It means prancing around in a one-piece bathing suit with a fanny pack around my waist while yelling at unruly children.  It means hitting spin class every day.

Summer is almost here, and I am not prepared.

I’ve spent the month of May straying from my healthy eating intentions and enjoying round-the-clock access to a fully-stocked kitchen.  Oops.

Cue this compote.  It is a simple assortment of summer fruits drizzled with a little bit of honey.  It is good for topping pancakes with, topping with almond butter for a snack, and just sweet enough to work as a dessert.

Stick the fruit mixture into the fridge to let the flavors marinate for a wonderful rich taste worthy of any hot summer day.

And dessert every day?  Yes, please.

Simple Summer Fruit Compote

  • 1/2 banana, sliced thinly
  • 4-5 ripe strawberries, sliced width-wise
  • 1/2 c. black berries
  • 1/2 c. blueberries
  • drizzle of honey
  1. Combine first 4 ingredients in a medium bowl.
  2. Drizzle honey on fruit and toss.
  3. Stick the compote in the fridge and let the flavors marinate.

**Lasts for 1-2 days, so make this compote in relatively small batches.

Goodbye cupcakes.

24 May 2011

Goodbye cheese.  Goodbye pizza.  Goodbye sugar.

Hello meat.  Hello spinach.  Hello legumes, nuts, and fruit.

I went to a doctor who practices functional medicine yesterday afternoon to investigate some health issues I have, namely Hashimoto’s Disease.  She went through my medical history with me and helped me figure out what may be causing my autoimmune system to spaz out.

Her suspicion so far is that my stomach never healed from a parasite I picked up back in the spring of 2008 (coincidentally, the only time I’ve been out of the country in the past five years, excluding Canada).  She explained to me how the lining of my intestines are not happy, especially with certain nutrients like dairy and gluten – which, apparently, also explains the sharp increase in acne I’ve been having for the past year and a half.

She put me on a low GI dairy and gluten-free diet.  I inwardly groaned.  I knew I would have to bid adieu, adios, and a fond farewell to all of my favorite treats.

Although I have to say goodbye to all things dairy-laden and wheaty, I am optimistic.  If this diet change can help me overcome and prevent health problems, I’m all over it.  I’ll be choosing healthier foods without hesitation – I’ve gotta eat something, right?

So bring it on, quinoa.  Let’s do this.