Quinoa Strikes Again with a Quinoa Berry Breakfast Bowl!

You can probably tell by now that I’m both a quinoa fan and a breakfast-a-holic. But truth be told, I’ve never combined the two before…eating quinoa for breakfast, that is. But why the heck couldn’t you? I mean quinoa takes on the flavors in a dish, so it just makes sense. So when I found this Quinoa Berry Breakfast Bowl I knew the time had come and I had to try the sweeter side of quinoa.

So maybe you’re asking yourself, why Kelli, why are you doing this dish now? You just made pancakes a few weeks back, can’t you change it up? Well friends, this recipe was too yummy to wait on. I’m an oatmeal lover…can’t help it. I grew up on the stuff, and this blows all other oatmeal recipes away. You’ve got steel cut oats and quinoa that make up the base of the dish, and it just gets better from there. Don’t worry all you carnivores, I will have some meat-filled dishes coming soon…I realize it’s been a few weeks…my apologies!

Essentially you start off by cooking your steel cut oats. Then partway through add in the quinoa and keep on cooking. In goes milk and vanilla. Finally it’s all cooked and fabulous. Serve it up and top with whatever you’d prefer. I went with blackberries, raspberries, and slivered almonds. I definitely say add some crunch whether it’s almonds, your favorite nuts, or pomegranate seeds. Then bananas, strawberries, etc…get creative! I added a splash of milk and some maple syrup and devoured.

Devoured is not inaccurate at all…this was so very good! Plus it was healthy, and light, and great for non-breakfast meals. (Honestly I never ate it at breakfast…cuz that’s how I roll.) You’ll get 3-4 servings out of this, and I can attest that it heats up really well the next day.

I’m pretty excited to have this recipe in my arsenal. It was perfect to fill me up and kind of a cozy yet healthy dish if you get my drift. Hey, it’s the little things, okay?!

Can’t wait for you to try this one! Click here for the recipe and step by step instructions!

A look back:
One year ago: Sweet and Savory Appetizers
Two years ago: In the Name of Tuna
Three years ago: Paella…A Gastronomic Delight

Fancy Schmancy Beet, Arugula and Goat Cheese Sandwich

Fancy schmancy…that’s me alright! Well not really, but I felt slightly fancy when I ate this sandwich. Here’s the deal, this week I had some fresh beets staring me down in my refrigerator and I wanted to find something fun to do with them. A couple of years back, I featured 3 different beet recipes, so I was anxious to find another creative take on beets. I’m sure you can imagine when I found a post for a Beet, Arugula and Goat Cheese Sandwich I didn’t look back. I mean, come on, there’s goat cheese!

So think of this really as a fancified grilled cheese sandwich. The most time-intensive part of this recipe was dealing with the beets. I HIGHLY recommend getting a dark cutting board if you don’t already have one. Beet juice easily stains things, so the dark board is very helpful. It’s up to you how you want to cook your beets. I found roasting them whole was the easiest way. The skin peels off surprisingly easily. Then slice up the beets you want to use and fry them in some sherry, white wine, or even balsamic vinegar to give them some extra umph!

After that it’s a matter of putting together the sandwich. I grabbed some French bread and sliced it up. Next I buttered one side of each slice. Then for each sandwich, I piled some arugula and baby spinach on the non-buttered side followed by a few dollops of goat cheese. Then I put about 3-4 beet slices on top. (Side note, my bread wasn’t huge so I made two small sandwiches. If you have larger bread, you’ll definitely want to pile on more arugula and beets than I did.) Finally I smother the other slice with goat cheese and press the sandwich together. Then fry it up over medium heat until the crusts are nice and brown.

I was a bit worried that there wouldn’t be enough texture or flavor to make this grilled cheese tasty, but I was wrong. The crispy crust and combo of the rich cheese, smooth beets, and spicy greens worked great together. On one sandwich I added some balsamic vinegar to the arugula and spinach before grilling the sandwich. To be honest, I couldn’t even tell which sandwich I added it to, so next time I’d probably skip that step. The end result, however, was really good! You could serve it with some chips, a side salad, pick your poison!

I gotta say this was a great way to eat beets, and I’m really looking forward to enjoying it again in the near future! Click here for the recipe and step by step directions…Enjoy!

A look back:
One year ago: Baked Potatoes with Sausage and Spinach Sauce
Two years ago: Banana Bread…The Only Option
Three years ago: My New Favorite Soup…Chicken Tortilla Soup

Cauliflower and Parsnip Soup = Healthy, Guilt-free Meal!

Cauliflower Parsnip Soup

Last week I talked about how I was really hit by the struggles of my gluten-free friends out there, and how difficult it was at times to find good food options. Well while this post doesn’t solve the eating out problems, it does offer another flavorful gluten-free option with this Cauliflower and Parsnip Soup. I […]

[Continue reading...]

Pancakes for Everyone! Banana Nut Bread Pancakes

GF Banana Nut Pancakes

Last weekend I went on a fun trip to visit a couple of friends. I traveled with one of my lifelong friends, and we had such a blast. Over the weekend though, I found myself really empathizing with her, because she was recently diagnosed with having a gluten and wheat allergy. It gave me a […]

[Continue reading...]

Well Hello Quinoa Stuffed Red Peppers!

Quinoa Stuffed Peppers

Hopefully you’re seeing that I’ve been on a health kick lately, since I’ve been talking about it a lot. Yes I’ve had a few cheat meals here and there (thank you Bacon & Caramelized Onion Mac ‘n Cheese), but this recipe shows I could also stay strong. The Quinoa Stuffed Red Peppers were packed full […]

[Continue reading...]

Baked Avocados Are So Cool!!

Parmesan & Lime Avocado

I love an easy and healthy recipe, and I’m betting you may too. Plus the idea of using avocados in a new way (to me) was pretty fun. So this week it’s all about baked avocados. And I have 3 fast and easy options for you! These would be great as meals on their own […]

[Continue reading...]

Warming Slimdown Soup = Guiltfree Soup for Me!

Warming Slimdown Soup

Brrr, it suddenly got chilly again in the Midwest, so soup was definitely in order. But what kind of soup? I was needing something light, loaded with veggies, and low on carbs (ie – no pasta or rice this time). I have a big vacation coming up and it was time to be good and […]

[Continue reading...]

Potato and Brussels Sprouts Hash – #Yum!

Potato & Brussels Sprouts Breakfast Hash

I’ve been really good lately when it comes to eating. I’ve had way more salads than I care to admit, and I’m actually enjoying eating them way more than I care to admit. Between the salads and soup I’ve been making, I needed a little “cheat” meal. (Okay, I know, I know…”need” is a strong […]

[Continue reading...]

Learning to Love Salads – Part 15: Kale Salad with Warm Cranberry Vinaigrette

Kale Salad with Warm Cranberry Vinaigrette

If you’ve been around me in the last week, I’ve probably spewed Olympics knowledge all over you. I get slightly (okay extremely) obsessed every 2 years when the Olympics comes around. I’m just so fascinated by the stories, dedication, and sheer talent that these atheletes possess. Last week I made a total gold medal-worth dish […]

[Continue reading...]

Swoon-worthy Caramelized Onion and Bacon Mac ‘n Cheese

Mac 'n Cheese with Bacon & Caramelized Onions

For a girl with a pretty hefty sweet tooth, the fact that my reward for an exhausting day, or week for that matter, was something savory…I know, I’m shocked too! This week work has been non-stop as I’m sure many of you can relate to. Then with a meeting one night, another night where I […]

[Continue reading...]