Posts Tagged ‘quinoa’
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Fire up the grill this summer with Kraft and one of their 8 new BBQ sauce flavors. The thick & smokey sauce was perfect in and on top of these black bean and quinoa veggie burgers.
This colorful vegetarian taco salad comes together in minutes. Quinoa, black beans, corn and kale will fill you up while the spicy avocado dressing satisfies the taste buds
I go through phases with my food cravings and lately it has consisted of arugula, kale, Mexican food, and ice cream. So why not combine two of them in this healthier taco salad? Other than the quinoa, this vegetarian salad requires no cooking and comes together very quickly making it a great salad for lunch or a weeknight dinner to beat the lingering summer heat. It’s made even healthier by serving it in a bowl of purple cabbage leaves. Crunchy like a tortilla without the guilt. As a bonus it even looks pretty!
One year ago: Mixed Berry Slab Pie
Per the request of my parents I have been cooking healthier meals. The only problem is that they eat about half as much as I do resulting in me feeling like a little piggy. Regardless, I guarantee I am still eating less than I normally did when I was on my own. I know this because I’ve been getting a lot of headaches, which is typical for when I am not eating enough. Sherrill has reminded me on more than one occasion to eat lunch. If any of my former labmates are reading this they will be shocked because I was nearly always the first one to initiate the “Lunch?” conversation. It’s hard to remember to eat when you’re the only one participating!
But yes, healthier meals are going to be spread across this blog on a more regular basis. I actually made this recipe before the meatloaf cupcakes. They were so darn cute I couldn’t wait to post them. These meatballs also deserve your attention, being made with not only ground turkey but also quinoa in case you were short on your protein intake for the day. These meatballs are great served over pasta, but would also make for a great appetizer.
On an unrelated note, if you didn’t watch the Olympics finale for mens snowboarding halfpipe then don’t read any further. Jump to the recipe and ignore all this. All I have to say is – holy crap Iouri. As for Shaun White and the rest of the USA team – there’s always 2018!
I know I was just complaining about the heat being back, but with rain predicted the rest of the week it’s actually staying below 90 for a few days, hooray! I’m really loving this milder summer Memphis has had thus far because that means I can turn on my oven guilt-free (and high-bill free). I should probably bake a bunch this week just in case it’s never cool again, but that also means I need to clear out some space in my freezer to store them. The three ice cream flavors I currently have in there are not being devoured fast enough! Who wants to come over for an ice cream party??
But today’s post isn’t about ice cream or baked desserts, is about baked meat! Some people are a little weirded out by fruit and meat combos. I happen to thoroughly enjoy things such as hawaiian pizza, orange beef and chicken, kebabs, pineapple fried rice, and the first offender is likely my mom’s pineapple burger. Fruit and meat entrees are especially desirable during the summer and this recipe hits the spot. A (not-dried-out) pork loin chop is topped off with an avocado-mango salsa and served with a spinach quinoa. It’s a light yet filling meal, but if for some reason you need a little more try scooping up some of the salsa with corn chips! I actually had a little bit of leftover salsa and ended up doing that exact thing the next day.