This week, I went “rogue” and decided to invent my own quinoa recipe. Packed full of some of my favorites – black beans, mango, green beans, bbq, feta and quinoa – this recipe is great when cooking for a group, or portioning into individual tupperware containers for workweek lunches.
I know what you’re thinking – BBQ sauce and feta? Sounds weird, but trust me…it works.
When I was a child, my mother could not get me to eat anything besides hot dogs and mac ‘n’ cheese. As an adult, my culinary preferences could not be more opposite. I crave healthier, whole foods and love tucking into a massive, satisfying salad. Inspired by the left overs in my fridge, here is a quick and easy salad that I whipped up recently over the weekend featuring kale, sweet potato, avocado and grilled chicken.
I’ve always enjoyed healthy versions of breaded chicken. There’s something about the slight crunch and texture that just works for me. While I’ve mastered breadcrumbs or panko toppings, the thought of adding in walnuts and rosemary had not occurred to me until I saw this recipe from Cooking Light.
I probably shouldn’t admit this, but I consume a greek yogurt parfait way too often (e.g. multiple times per week). Guess that’s what happens when you’re super busy during the work week and don’t have much time to cook. My favorite combo? Fage 2% greek yogurt with cinnamon stirred in, a gala apple (chilled in the fridge) and a little museli or granola to top it off. There’s also the occasional drizzle of raw agave nectar (yum).
