Quinoa Pilaf

I've made quinoa a couple times in the past and was never really crazy about it, but I wanted to give it another shot since it gets so much attention for its health benefits. Quinoa is a gluten free grain (technically a seed but we cook it and eat it as we would a grain) and it is a complete protein. It doesn't have much flavor so it can be easily sweetened up for breakfast porridges or desserts, or turned into a savory side dish or salad. I decided to make a batch by cooking the quinoa in a can of vegetable soup instead of water. Instant pilaf and awesome flavor! Naturally I added a ton of spinach, English peas (since they are in season and so tasty right now), chopped green onion, garlic, and crushed red pepper. I had it first for breakfast with a fried egg on top, and later as a side dish with some crumbled feta and ground turkey. I'm officially converted and I plan to keep this healthy alternative to rice in my pantry moving forward. (Thinking I'll probably give this variation a go next week) See below for my recipe, but don't be afraid to experiment and have fun with veggies and herbs that you like!

Quinoa Pilaf

• 1 14.5 oz can of vegetable soup
• A little less than 1 cup of dry, rinsed quinoa
• (the ratio to cook should be 2 parts liquid/1 part grain)
• 1 cup of peas
• 3 handfuls of spinach
• 1/2 cup of chopped green onion
• Salt and pepper to taste
• Crushed red pepper or any other herbs you like to taste

Bring soup and quinoa to a boil, lower heat and simmer for 15 minutes covered. Add in peas, spinach, and green onion or any other veggies you want in the last 3-5 minutes to steam and add flavor. Enjoy!

Mini Crustless Quiches

Eggs. I love them. And I usually only take the time to cook them on Saturdays and Sundays. Last week I tried something new. I made mini crustless quiches on Monday that were easy to grab and go for breakfast during the week. I was skeptical about re-heating eggs, but they were actually quite delicious and possibly even tastier after the flavors had a chance to soak in (and tapatio was added.) I went with a Greek theme to utilize my basil plant, and was really happy with the outcome. You can try this recipe with anything you normally like in your eggs. Bacon + cheddar, kale + parmesan, sausage + peppers, etc. I think these mini quiches would also be a great h'orderve for a party, or eaten for dinner with a salad. Enjoy!

Mini Greek Crustless Quiches

1. 4 whole eggs and 6 whites
2. 1 tomato chopped (sundried might be better for less liquid)
3. 1/2 an onion chopped and sauteed with 3 big handfuls of spinach
4. 8 chopped leaves of fresh basil
5. 1/2 cup of feta
6. crushed red pepper to taste
7. salt and pepper to taste

Mix the eggs really well in bowl, and stir in all the rest of the ingredients. Scoop evenly into greased muffin tins, top with a few black olives, and bake for 20-25 minutes at 350. This recipe yeilded 10 for me.

Green Chile Chicken and Sauteed Peppers

For a super lean and easy dinner tonight, I made green chile chicken and sauteed peppers with spinach (truth is I add spinach to almost everything I cook.) I had the chicken cooking in the crock pot while I was at work, and while it may have tasted like I slaved in the kitchen all day, the recipe is beyond simple. You ready for this folks?..

1) 1 Jar of green chile salsa

2) 2-4 Chicken breasts (I like organic, free-range)

- Cook on low for 6-7 hours, shred the chicken one hour before serving to mix in the flavor, and enjoy.

For the veggies I just sauteed a few garlic cloves in coconut oil, added 1 red, yellow, and green bell pepper chopped and a few handfuls of spinach and some cilantro and voila! Nutritious dinner that required about 10 minutes of prep. The best part is the leftovers.... which are highly likely to end up in soup, tacos, nachos, a salad, an omelet, etc.. Give it a shot and let me know what you think!