Yet another irresistible summer salad. It happens to be my favorite–light, creamy and summery when tossed with fresh fruit. Grant would say it needs more punch, but that’s because he is a put-cumin-in-everything kind of guy. (I’ll share his favorite grain salad next week)! This is simple and earthy, and that’s what I love about it.
Tag Archives: quinoa
1/2 cup oats
3/4 cup water
1/2 cup almond milk
1/2 cup apple slices
sprinkle of cinnamon
1 T chopped walnuts
1T pumpkin butter
Some things just never get old. I love oats! I woke up feeling totally energized, ready to face another busy day in this crazy week. I’m sure I over use the phrase ‘crazy week’, but it’s still a true statement. Last month is a blur. As much as I really enjoy my job, my classes, internship, and everything else, I just want an hour to myself every night. One whole hour to do whatever I want, like drink wine and blog. 😉
Speaking of internship, I never thought I could enjoy food service or hospital work, but it has actually been a good experience. Everyone in the nutrition department is passionate about what they do. I love that! And I’m learning so much, but at the end of the day it’s still not where I want to when I graduate. However, I just read an article in the ADA Times and the stats on going right into internship after graduating from a didactic program is kinda freakin’ me out. I don’t want my whole career to be on hold while I’m waiting to get into a program, all just so I can sit for my RD exam and stamp that title on my business cards. Yes, I’ve been putting a lot of thought into this. 🙂 All my RD’s out there, what were your strategies for choosing internships?
In food news. I’ve had some mighty fine eats this week. It just goes to show that a Sunday night devoted to preparing the week’s meals makes a huge improvement in the way I eat and feel. This is always my plan, but I don’t always follow through. And then I saw Estela @ Weekly Bite posted tips on meal planning, it was so inspirational that I wanted to pass it on. But without further adieu, and in no particular order, I give you my weekly bites!!
Lunch this day was a mod podge. I mixed my kale salad into quinoa and roasted squash. Yum, yum.
Kale salad with cucumber, grape tomatoes, goat cheese and rosemary balsamic vinegar.
Sometimes I have the wierdest cravings, like green beans with hummus and egg whites. Hhmm.. it made for a light dinner. (This is a horrible picture. Now that I’m taking a lot of pics with my roommate’s fancy-shmancy Cannon I’m no longer impressed with my camera phone).
Roasted veggie and lentil stew. Homemade, and a definite winner. I was on the hunt for a good way to use lentils .. Recipe found @ Epicurious.
A delish snack of Honeycrisp apple slices, 1T cranberry-apple butter, and 1/2 cup NF vanilla greek yogurt.
Tuesday was a loooong night. I started a paper and got on a roll. You know how it is when you’re feeling super productive and oddly motivated? It was like that. So several free refills later..
Spicy acorn squash. Just trying to find more ways to enjoy chipotle chilis and adobo sauce. 🙂 I cut one whole acorn squash into wedges, tossed it in a brown with 2 tsp brown sugar, 1T olive oil, and 6 chipotle chilis in adobo sauce. I baked them at 400 degrees for about 35 minutes.
This spicy scallops and kale concoction is becoming a winter favorite.. so I added it to my recipes. Kale is sooo good for you! How much more nutrition can you squeeze into a single food? Not to mention it only has 35 calories per 1 cup (raw).
More irresistable salads!! This time on spinach, with cucumber, grape tomatoes, red bell pepper, smoked salmon, and rosemary balsamic vinegar.
Yes, there is a red truck on my bottle of vino. It was a descent red. I love wine shopping at QFC or the Metropolitan Market and randomly trying wines that I pick by the pretty labels. It’s a shot in the dark, but then again I can spend 20 minutes scrutinizing labels of $25 bottles and still be disappointed.
Well, happy Thursday to you all!! I hope you’re enjoying some good eats this week. 🙂
It’s finally come and gone, that day when the whole week turns around and we begin to coast into the weekend. TGIHD! Today was another crude 5:45 awakening when my alarm went off. All I could think about was getting upstairs to flip the coffee pot on. Must. Have. Coffee. Then miraculously I became a morning person. 🙂 All in all its been a good week. Along with the recent return of rain showers we’ve gotten a fabulous warm-spell.. it was 56F degrees today. How about that? A week ago it was 16F degrees here and I was bundling up as if to face a deadly coldfront in Siberia. Glad that’s over, or atleast I hope it is.
So at the crack of dawn it was coffee, shower, breakfast and out the door. In that exact order. On the menu was of course: oatmeal.
MMm.. Mmm.. good! At the office sweets are still looming in the break room, but everyone seems to be getting over it. A box of cinnamon rolls has been there for over a week untouched. Yet today when I put out a bowl of raw green beans and hummus they were gone before lunch. Isn’t it funny how we craving the nutrition our body needs? Totally biological. Besides that, I think we’ve all had enough sweets to last us the rest of the year (that’s only 2 weeks!) When lunch came I was too hungry to stop and photograph. It happens sometimes. But you can take my word for it.. I had a whole-wheat wrap with arugula, proscutto, red bell pepper and mozerella. It’s one of my favorite home concoctions. Then I finished munching on my secret stash of green beans. How many of you have to hide green beans from your co-workers?
Tonight I gave myself the day off…from the gym that is. 🙂 Since I got home around 6pm I cooked up a good, hot meal that I’ve been craving for about a week now, chicken caccitaore.
2 boneless skinless chicken breasts
1/2 pound mushrooms
1/2 14oz can of stewed tomatoes (no-salt added)
2 cloves garlic
1/2 tsp oregano
Then add stewed tomatoes, oregano, and minced garlic. Cook on medium-low for 15 minutes while covered. Add chicken back to skillet, cover, and cook for another 6-8 minutes. The chicken should fall apart when you lift it with a fork. That’s when you know its done.
I like mine over toasted quinoa. To toast it pour quinoa in dry skillet and cook over medium-low heat for 7-8 minutes. It will start to turn golden brown, and pop like popcorn kernels. Then cook on low for 20 minutes 1:2 ratio (1 part quinoa, 2 parts water).
There’s nothing quite as satisfying as a healthy, homecooked meal. I feel inspired to cook more Italian style meals right now as I start counting down until my European adventure in March. This rustic, Tuscan dish was modified to serve 2 due to the fact that I’m usually cooking for one 🙂 and without exact number crunching I’d say between 280-300 calories per serving. That includes the fiber-ful quinoa. Speaking of quinoa, did you know that its considered a “superfood”? And it’s a green, not a grain. Quinoa is actually in the spinach family. It has, seriously, amazing health benefits. I would encourage anyone to incorporate it into weekly meal planning, and I’ll be doing the same!
Why quinoa is a superfood:
1) It’s a complete complete protein, containing all 9 essecial amino acids.
2) High in magnesium. Good for managing blood pressure.
3) Good source of fiber.
4) Rich in manganese and copper, which act as antioxidants.
5) Higher in calcium, phosphorus, magnesium, potassium, iron, copper, manganese, and zinc than ALL GRAINS.
What’s cookin’ in your kitchen tonight?
Well the night is young. I’m headed out for a glass of wine with a good friend. Hope your hump day was fabulous!