healthy

Name: EASY QUINOA BREAKFAST BOWL
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 1/2 cup quinoa; 1 1/2-2 cups cherry tomatoes (sliced in half); 1 avocado; 2 eggs; 1/2 cup olives (I used pimento-stuffed but any kind will do); 1/2 cup small mozzarella balls; 1 clove garlic; 3-4 sprigs fresh basil (torn by hand); 1 1/2 Tbsp . balsamic vinegar (plus a dash for the avocado); 1 1/2 Tbsp . olive oil; salt and pepper

Breakfast

EASY QUINOA BREAKFAST BOWL

Start your day off right with a healthy and EASY QUINOA BREAKFAST BOWL packed with protein, healthy fat and and fresh cherry summer tomatoes!

I made this quinoa breakfast bowl for lunch today and took photos on a whim while my son was napping. Creating a recipe from scratch, planning on how I’m going to shoot the recipe, making and styling the food usually takes hours, but this recipe is so simple, I was able to throw together some tasty items I had on hand, put it together and photograph it in no time, with no pre-planning, YEAH!

This is a wonderful breakfast for the weekend or a day off. To make things even easier, slice the tomatoes and olives, and toss them with the mozzarella balls the night before. Top with balsamic vinegar, olive oil, and fresh basil just before serving. The next morning fry up an egg, slice the avocado and your superhero breakfast is DONE!

A note about quinoa and grains in general

If you are a super savvy, in-the-know foodie, you might already have an understanding about phytic acid in grains. If you have no idea what I’m talking about then listen up.

The outer portion of whole grains contain phytic acid which is a compound that blocks your digestive system from being able to absorb nutrients like magnesium, calcium, iron, and zinc. These nutrients are the very thing that is located in the outer portion of the grain! It’s a complete conundrum.

So how on earth can your body access these nutrients? It’s actually quite simple. Many ancient cultures have intuitively understood for centuries the benefits of soaking grains to aid digestion. For quinoa and other whole grains, you can simply soak them in warm water with a little bit of vinegar for at least a few hours or overnight. The soaking action helps to neutralize phytic acid and create enzymes known as phytates, which make it possible to absorb the powerful nutrients in whole grains, especially quinoa.

For more information about the many problems with grains and modern-day bread, subscribe to my blog and receive a FREE guide for 5 Reasons modern-day bread is making you sick…and what you can do about it. There is a form at the end of this post!

If you want to speed up the process, cook the quinoa the night before and just reheat it quickly while you slice the tomatoes and avocado and cook the crispy egg. I find one egg per serving is perfect because the quinoa is nice and filling. I drizzled a touch of olive oil and balsamic over the dish at the end, and MWAH!

Release your inner superhero with this amazingly delicious breakfast, lunch, or dinner bowl!

Bon Appetit Ya’ll,

Leslie O.

This quinoa breakfast bowl is and easy and healthy gluten free recipe packed with protein and nutrition from the sweet cherry tomatoes and olives, eggs, and quinoa

EASY QUINOA BREAKFAST BOWL

Whip up an easy quinoa breakfast bowl for a delicious and satisfying meal filled with healthy fat and fresh produce!

Course Breakfast

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 2

Ingredients

1/2 cup quinoa
1 1/2-2 cups cherry tomatoes sliced in half
1 avocado
2 eggs
1/2 cup olives I used pimento-stuffed but any kind will do
1/2 cup small mozzarella balls
1 clove garlic
3-4 sprigs fresh basil torn by hand
1 1/2 Tbsp . balsamic vinegar plus a dash for the avocado
1 1/2 Tbsp . olive oil
salt and pepper

Instructions

Cook the quinoa according to package directions, it should take around 15 minutes or so. Fluff with a fork when it's done.
Meanwhile, slice the avocado, tomatoes and olives, and mince the garlic. Mix the tomatoes, olives, garlic, mozzarella, basil, and salt and pepper together. Pour a dash of balsamic vinegar and a sprinkle of salt over the avocado to keep from browning.
Whisk the balsamic vinegar, olive oil, and salt and pepper together. Pour half of it over the tomato salad and half of it over the cooked quinoa.
Fry the eggs in a little olive oil until desired doneness. I like a runny yolk for extra sauce.
On two plates, divide the quinoa, salad, avocado slices, and eggs. Drizzle a touch of balsamic over the eggs and serve immediately.

Recipe Notes

Make Ahead Option:

To neutralize the phytic acid in the quinoa, simply soak the grains in warm water with a touch of vinegar for several hours or overnight in a mason jar. You can do this the night before you make this for breakfast, or you can even soak it, then cook a larger portion of quinoa for the week, refrigerate, then just reheat it when you are ready to cook.

Gluten Free

SKINNY SHRIMP SALAD w/ ORANGE POPPY SEED VINAIGRETTE

Sunshine, warm weather, and dining al fresco are three things I’m looking forward to enjoying plenty of in the coming months. We are already experiencing low-mid 70s temperatures around middle Tennessee and I couldn’t be happier about it. One reason I’m so pumped is because I’m counting down the days before we take our first beach vacation with our little guy!! As excited as I am, the realization that I will be getting in a bathing suit is making me want to eat a little lighter. Enter the super delicious skinny shrimp salad with orange poppy seed vinaigrette!

By the way, who’s idea was it that women’s bathing suits should essentially be waterproof bras and panties? I mean, how people actually feel comfortable walking around in broad daylight with their birthday suits barely covered up? I’m all for people feeling free in their bodies, but I’ll be the first to admit that I’m struggling in the body confidence department at the moment. As a result, you will not be seeing photos of me casually rolling around in the sand doing my best to look like a Victoria’s Secret model on Instagram….your welcome.

Although I’m still following the Bone Broth Diet, I’ve cheated more times than I can count, so my weight loss has happened pretty slowly. But I’m happy to report that I feel like I have found a groove that actually works for me. Instead of following the plan to a tee, losing 10-15 pounds in a very short period of time, and having to struggle to reintroduce foods in my diet without gaining all my weight back, I’m really trying to find the balance.

I feel like I’ve have found a way to eat for life that helps me lose weight at a slower pace, but ultimately will help me to keep it off forever without really trying. I’ll post about what is working for me soon, but in the meantime, let’s talk about why you should be eating this salad right now!

Goat cheese, red onions, broiled shrimp, toasted almonds, oranges, and a succulent orange poppy seed vinaigrette all sitting atop crunchy romaine, make an oh-so-scrumptious salad that will leave you feeling happy, satisfied…and maybe a bit leaner!

I found that if you simmer the orange juice to let it reduce and thicken, it intensifies the orange flavor and makes the vinaigrette less “watery”. The poppy seeds really add a nice crunch and flavor, and I’m surprised I’ve never tried it in a salad before.

If you try this salad at home, please comment below and let me know how it turns out!!

Bon Appetit Ya’ll,

Leslie O.

shrimp salad orange poppy seed vinaigrette overhead

5 from 1 vote

SKINNY SHRIMP SALAD w/ ORANGE POPPY SEED VINAIGRETTE

Shrimp, goat cheese, red onions, poppy seeds, and crunchy romaine lettuce are topped with a vibrant and flavorful vinaigrette for a delicious and healthy salad that's low in calories, but big on flavor!

Course Salad

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 2

Ingredients

1/2 pound Shrimp large
3 mandarin oranges for garnishing
1 1/2 heads romaine lettuce
1/4 red onion sliced
4 oz . goat cheese sliced or crumbled
1/4 cup sliced almonds toasted

For the Vinaigrette

1/2 cup orange juice (preferably fresh squeezed, about 6 mandarin oranges or 2 large oranges)
1/8-1/4 tsp chipotle powder 1/4 tsp. if you like it spicy
1/4 cup olive oil
1/4 tsp stone ground mustard
1 tsp poppy seeds plus 1/2 tsp. for sprinkling on salad and shrimp
salt to taste

Instructions

Pour the 1/2 cup orange juice in a small saucepan over medium heat. Let the orange juice simmer for about 15 minutes to let it reduce by half. This will intensify the orange flavor and make the vinaigrette less watery.
Meanwhile, chop the romaine lettuce, slice the oranges, red onions, and goat cheese, and pat the shrimp dry with paper towels.
When the orange juice has reduced, remove from the heat and place it in a bowl. Add the chipotle powder, mustard, and poppy seeds. Whisk to combine. Whisk in the olive oil until it's combined and season with salt to taste.
Turn on the broiler and place the rack at the highest position.
Place the shrimp on a sheet pan and coat in 2 Tbsp. of the dressing. Sprinkle some poppy seeds on top and place under the broiler. Cook for 5-7 minutes or until the shrimp are pink and the tails have curled. Check after about 4 minutes to make sure they don't overcook. Remove the shrimp and set aside.
Toss the romaine and orange slices in enough vinaigrette to evenly coat the ingredients (no soggy salads!) and top with the almonds, shrimp, goat cheese, red onion and a little bit more of the poppy seeds.
Serve immediately.

Gluten Free

WARM APPLE SALAD w/ APPLE CIDER VINAIGRETTE

This post is brought to by “Man, my pants are getting tighter with all the sweets I’ve been eating because I have a baking blog.” Don’t you love that brand? After making the most amazing GF Chocolate Browned Butter Cake with Chocolate Meringue Buttercream last week, I’m needing a little savory and healthy options to counteract all those delicious baked goods I’ve been testing (I do it only for your benefit?). Luckily I made the cake for someone’s birthday (Happy Bday Ray ?!) and was unable to dive into it myself, unless you count scraping off every morsel of cake from the pans and eating spoonfuls of leftover buttercream. Hence, I need to eat more salads.

The autumnal season seems to bring about the need for warm, fuzzy slippers, and hot tea snuggled in the palms of your hands…Ok, let me stop and make some tea because that sounds nice☕️. Now that I’m snuggled in a blanket with warm tea, I’m also craving this lovely salad I made yesterday for lunch. Salads and cold weather don’t seem to mix, but I think this warm apple salad will woo you into eating your greens all year long. Crisp apples slightly warmed with sautéed shallots with a light apple cider vinaigrette are perfect fall salad flavors. Pecorino Romano is probably my favorite cheese for snacking and topping on salads, pastas, my big toe…you name it! Sliced toasted almonds, golden raisins, and a maché greens mix I got from the store round out this tasty and satisfying meal.

If you are needing a little protein, might I suggest chicken sausage? My favorite is Aidell’s Chicken Apple Sausage which can be found next to the pork sausage in the grocery store. I wouldn’t be mad if you felt the need to add a little bacon on top either.

Bon Appetit Ya’ll,

Leslie O.

Warm Apple Salad with Apple Cider Vinaigrette

Warm apples, fresh greens, with sautéed shallots, toasted almonds, and pecorino cheese make a perfect fall salad.

Course Salads

Cuisine American

Prep Time 10 minutes

Cook Time 3 minutes

Total Time 13 minutes

Servings 2

Ingredients

5-8 oz . Fresh mixed salad greens
2 apples peeled and sliced
1/3 cup sliced almonds
1 large shallot sliced
3 Tbsp . golden raisins
1 Tbsp . Olive oil for shallots and apples
Pecorino Romano Cheese shaved
For the vinaigrette:
1 Tbsp and 1/2 . Apple cider vinegar
3 Tbsp . Olive Oil
1 Tbsp . Maple syrup
1 tsp . Whole grain Mustard
salt and pepper

Instructions

Whisk the apple cider vinegar, whole grain mustard, and maple syrup together. Whisk the 3 Tbsp. olive oil, salt, and pepper until combined. Add the golden raisins to soften and absorb some of the flavor.
Heat a medium sauté pan over medium heat and toast the almonds until slightly golden brown. Set aside.
In the same pan heat the remaining 1 Tbsp. olive oil. Add the sliced shallots and sauté until fragrant, about 2 minutes.
Add the sliced apples and warm through, about 1 minutes. You don't want to overcook the apples because they will lose their crispness.
In a large bowl, add the salad greens and toss with the vinaigrette. Top with the golden raisins, apples and shallots, almonds, and shaved pecorino romano cheese. Season again with salt and pepper again if needed.

Pasta and Noodles

2015 HEALTHY LABOR DAY RECIPE ROUNDUP

It’s September folks, and you know what that means? The kids just started back to school and they already have a vacation day! Remember those good ole days? Labor Day is really for us hard-working adults who need a reason to have an extra day off and ~~get wasted at a family cookout~~ have a cocktail or beer and enjoy some good grub to commiserate the final days of summer.

My Labor Day weekend experience of 2014 was filled with….LABOR, a loooooooong 32 hours-worth of literally being in labor with my sweet boy (although there were not a lot of sweet things coming out of my mouth at the time). By that Monday, we had finally been back from the hospital for a full 24 hours, and needless to say, the last thing on my mind was cooking. Me and my husband’s only concern was cuddling and bonding with the most beautiful baby boy, and having my hubs feed me any and everything that was in sight so I could feed our little nugget of pure love. Fast-forward a year later and our boy just turned ONE!!!!!! Holy crap time flies.

Although my husband does not get Labor Day off, you bet we will still find plenty of time to chow down. However, this year I’m focusing on healthy make-ahead dishes that get even tastier with time and can be served cold to enjoy in the hot summer sun. Although I’m still new to the blogosphere, I do have a few recipes that are perfect healthy side items that you can whip up in a flash with no baking or cooking required!!

Citrus Watermelon Salad

First up is this most essential summer fruit recipe. It’s so simple, you can’t possibly mess it up. This will be my go-to way to prepare watermelon for years to come! So give it a try and it just might be yours too:)

Cold Tahini Soba Noodle Salad

Everyone loves a cold pasta salad in the summer, but why not try something different? Cold soba noodles with crunchy bell peppers, red and green onions, and orange juice-soaked cranberries in a citrus tahini vinaigrette sounds good, right? That’s because it is!

Orzo and Wild Rice Salad

Lastly, another pasta salad alternative is the Orzo and Wild Rice Salad tossed with a vibrant vinaigrette, bell peppers, shallots, parsley, dried cranberries, golden raisins, and cashews. This is a copycat recipe of the orzo and wild rice salad at J. Alexander’s restaurant.

Well, that’s all for now folks. Here is to a restful and fun Labor Day filled with laughter, a little booze, and a whole lot a healthy dishes!!!

Bon Appetit Ya’ll,

Leslie O.