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Black Bean & Quinoa Chili

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Black Bean & Quinoa Chili

I had zero intentions of posting this recipe today…only because it was a last minute creation after I got home from work Monday night and had plans on posting either a Pumpkin Bar recipe (which I think I’m saving for October) or Healthy Blueberry Cobbler Recipe. Both mouthwatering, if I don’t say so myself

Facebook rules…this recipe got hands down the most vote. So here it is!

chili
chili

Meat lovers, I am sorry, but this recipe is meatless. **Did you know: Before I met Blake I only ate meat around once a week and now I eat it multiple times/day. Just one great reason why I love Blake…he brought the meat back into my life! 

There is nothing extraordinary about this recipe, just lots of good, whole flavors mixed together to create a delicious soup-like chili. 

Black Bean and Quinoa Chili

There is a secret ingredient…other than these serrano peppers.

Black Bean and Quinoa Chili

A stick of cinnamon! 

That’s right, the entire time the chili was slow cooking on the stove, a stick of cinnamon lettin’ out its flavor!

Black Bean and Quinoa Chili

Oh leftovers. You are about to be my best friend.

Black Bean and Quinoa Chil

Ingredients for Black Bean & Quinoa Chili

  • beans
  • quinoa
  • vegetable broth
  • water
  • hominy or yellow sweet corn
  • tomatoes
  • fresh cilantro
  • poblano pepper
  • garlic
  • green pepper
  • onion
  • cinnamon stick
  • chili powder
  • cumin powder
  • onion powder
  • ground pepper
  • salt

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Black Bean & Quinoa Chili

  • Author: Sandra
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings 1x
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Ingredients

Scale
  • 3 can black beans, low sodium, rinsed
  • 1 cup quinoa, uncooked, rinsed
  • 3 cups vegetable broth, low sodium
  • 2 cups water
  • 1 can hominy or yellow sweet corn, rinsed
  • 1 can diced tomatoes
  • 1 tablespoon fresh cilantro, chopped
  • 1 poblano pepper, finely diced
  • 1 tablespoon minced garlic
  • 1 green pepper, chopped
  • 1/2 medium onion, diced
  • 1 cinnamon stick
  • 2–3 tablespoons chili powder
  • 1 teaspoon cumin powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon salt

Instructions

  1. Place all ingredients in a large pot. Turn heat to medium/high and bring to a rolling boil. Then, cover and let simmer on low for about an hour. Serve with diced green onions and avocado.
  • Prep Time: 15 minutes
  • Cook Time: 1 hours 15 minutes

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Toast Tuesday – Peanut Butter Banana

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Satisfy your sweet tooth AND get your protein in with this Peanut Butter Banana Toast for Toast Tuesday! 

Happy Toast Tuesday everybody!

It’s been almost been a MONTH since Lee and I have been in the same room. I think that’s the longest we’ve been apart for TWO YEARS. Can you believe that?! We are surviving thanks to FACE TIME! Luckily she gets home at the end of the week and we will be reunited. #YAY

Any who, Toast Tuesday. I wanted to dig a bit deeper this week. Chat you with you people about whats going on in @linleysbrain. Anyone here in there late-twenties? (Ooo Ooo I AM). Twenty-seven and going strong, my party people. 

Are you in that stage of life where all of your people are are engaged, married, or having babies? I am. It’s absolutely WONDERFUL. I love my people. I love seeing my people happy. I love partaking in conversation and planning of major life stages in my people’s lives. It’s a crazy BLAST. I sometimes (in the midst of having so much fun in everyone else’s life stages) stop to take a breath only to realize that I myself am not married, with child, or even engaged…and suddenly I feel like I’m behind in life. It’s the strangest feeling and kind of a new feeling for me over the past year. 

I have always been a free spirit…like hella-free (ask Lee). I am the kind of person that moves to third world countries on a whim, tries new (sometimes crazy) things, and my room tends to always be messy. I wouldn’t have it any other way. I’ve always felt like I am where I’m supposed to be. THEN, all of the sudden… rings, weddings, and babies started happening and my heart skipped a beat and decided to tell my brain “Get going, you lazy terd. It’s time to pro-create.”, I was like…#whattheWHAT? Thankfully, I haven’t been paralyzed in that anxious state, because I have super logical and loving people around me that remind me there are no rules or regulations I am supposed to be following and to take a chill-pill. 

For all of you out there that are in your late twenties and are feeling like your lagging behind, take a breath. You are not behind.  You are just where you need to be. You are not taken off the eligible bachelor(ette) list if you aren’t engaged, married, and popping out kids by thirty. Phew, right? Take your time. Find what you love to do and do it FIERCELY. When you’re living a life that screams you, everything will fall into place. #clicheBUTtrue

No, I don’t have it all figured out. But, the key is to NOT tackle it all by yourself. It’s much easier to go through all of these strange late-twenties feelings with people. Grab those people who lift you up, make you laugh, and hold on tight. I’ve been grabbing late night wines, sending early morning texts a lot more in the last year to make sure I keep myself in-check. 

Life is good, people and OH-so-SWEET. Let’s make sure we don’t wish it away, are ya with me? WAWHOO! 

You know what else is good and oh-so-sweet? This Peanut Butter Banana TOAST. A serious GO-TO for 

It’s so easy and SATISFYING. Something most people don’t know about me is that I can’t eat bananas alone (it’s a texture thing). I have to eat them on top of oats, with granola, or (my favorite) ON TOAST! Chocolate chips are obviously a bonus and even better if you happen to have tiny chocolate chips in the freezer, because look at them…they are so dang cute. Get your sweet, savory, and protein in with some Peanut Butter Banana Toast! 

Now go. Go and get your TOAST ON. 

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banana peanut butter toast

Toast Tuesday – Peanut Butter Banana

  • Author: Sandra
  • Total Time: 10 minutes
  • Yield: 1 1x
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Ingredients

Scale
  • 1 piece of your favorite bread, toasted
  • 1 tablespoon of peanut butter
  • 1 banana, sliced
  • 1 teaspoon mini chocolate chips, optional

Instructions

  1. First, pop your bred in the toaster
  2. When bread is toasted to perfection, spread peanut butter evenly over the top of the toast.
  3. Next, evenly lay bananas over the top of the peanut butter.
  4. Lastly, sprinkle chocolate chips over the top of everything.
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes

Nutrition

  • Serving Size: 1
  • Calories: 324
  • Fat: 11
  • Fiber: 7
  • Protein: 9

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italian egg bake

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italian egg bake

I have been sick and crabby [real crabby] for the past week. A scratchy throat turned into a really bad head cold and cough. I haven’t been honoring my body with my workouts…it’s really hard for me to stay still for an entire day, let alone multiple times per week.

I have been doing light workouts and each time regret it. I tell myself that I am feeling better…but I’m not. I have been getting lots and lots of sleep, which is good. Tonight I am suppose to teach a sculpt class after work and I have decided that I am not going to participate. Usually I do most of the class because I find that motivates my students more, but I think I am going to have to sit this one out.Let’s just hope my voice holds its own!Okay no more crabby talk. I mad a bad ass recipe this weekend. I was inspired by a dish Linley made a couple weeks ago…I call it…Italian Egg Bake.

italian egg bake

It’s a mix between a scramble and a bake. The bottom is composed of sweet/rustic potatoes and onion. On top we have farm fresh eggs (straight from Kansas), italian sausage, and goat cheese.

Can I get a….”dayuuummmm.”

italian egg bake

Every time Blake’s Dad, Step Mom, and Sisters come to visit (or visa versa) we walk away with like 8 dozen farm fresh eggs. I love that they are all different sizes! Some of them have two yolks, too!

italian egg bake

I am really excited to have this for my lunch this week. I am also excited that I only have to pack 4 lunches this week….I am taking this Friday off because Blake and I have a wedding in his hometown in Kansas. MORE EGGS FOR ME!

talian egg bake
talian egg bake
talian egg bake

Yum-diddly-umption.

Now that is an egg bake scramble.

Next time I am adding spinach and sun dired tomatoes. BAM.

Italian Egg Bake

Ingredients

  • 1 large sweet potato, diced
  • 3 small red potatoes, diced
  • 1 small onion, diced
  • 1 tablespoon olive oil
  • 9 eggs, large
  • 1/4 cup goat cheese
  •  1/2 cup italian sausage, uncooked
  • salt, to taste
  • pepper, to taste

Method

1. Preheat oven to 375 degrees and spray a 9 x 9 baking dish with nonstick cooking spray.

2. In a medium sized pan heat 1 tablespoon of olive oil on medium-high heat. Then, Sautee potatoes and onion for about 5-10 minutes, or until they being to soften.

3. Transfer potatoes to the bottom of baking dish. Then, crack 9 eggs on top. Sprinkle on italian sausage and goat cheese. Top off with some salt and pepper.

4. Place in oven for 25-30 minutes, or until your eggs are cooked, to taste. (I like me a tad jiggly).

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Easy Gluten Free Chocolate Chip Cookie Fruit Pizza

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Gluten Free Chocolate Chip Cookie Fruit Pizza

This post is sponsored by Linqua on behalf of Pillsbury. I was compensated and all opinions are my own.

Gluten Free Chocolate Chip Cookie Fruit Pizza

Seriously how good does that look ^^ ? Finally there is a cookie dough that is free of gluten and easily accessible at local grocery stores! I am very excited about this campaign because Pillsbury is a local Minnesota brand and I love integrating MN brands into FFF.

I consider this a semi-homemade FFF recipe. So if you’re in a pinch, but need a GF dessert- I got you covered!

I started off by baking the cookie dough in a medium size baking dish. *note it does not have to be a perfect circle! Mine was an oval and that was perfectly okay with me  I used about half the tub or around 3/4 cup of the dough.

Gluten Free Chocolate Chip Cookie Fruit Pizza
  • cookie dough
  • Greek Yogurt
  • Cheese
  • honey

It baked for about 22ish minutes <— longer than what it says on the tub because this cookie is much larger than your typical chocolate chip cookie size.

Gluten Free Chocolate Chip Cookie Fruit Pizza

The glorious white topping is easy to make and healthier too! I used 2 parts plain non-fat Greek yogurt to 1 part reduced fat cream cheese. Then, I sweetened it with a little honey to taste. If you wanted- you could use a flavored yogurt.

Gluten Free Chocolate Chip Cookie Fruit Pizza

Toppings? Anything under the sun that floats your boat! I found some good deals on berries (surprisingly) and had an already open pomegranate seed that did the trick! Nothin’ like a little summer flavor during winter 🙂

The first thing Blake asked when he asked if he could have a bite was…are these gluten free? I shook my head no and then yes (because he gets weird about GF baked goods) and he smirked, took a bite, and said – even thought it’s gluten free it still tastes delicious!

You could use the full tub and make a giant chocolate chip cookie fruit pizza for a work party or even an after school snack!

In case you are wondering what the tub looks like (see below). Also beware- it is located in the refrigerated section, NOT the frozen section. I made that mistake 🙂

Gluten Free Chocolate Chip Cookie Fruit Pizza

Good job Pillsbury! Here is a Pinterest board that has tons of Gluten Free recipes using the product. Check it!

Gluten Free Chocolate Chip Cookie Fruit Pizza

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pilsbury fruit pizza

Easy Gluten Free Chocolate Chip Cookie Fruit Pizza

  • Author: Sandra
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Ingredients

Scale
  • 1/2 the tub of cookie dough
  • 2 heaping tablespoons 0% Fat Greek Yogurt
  • 1 tablespoon 1/3 Less Fat Cream Cheese
  • 1 teaspoons honey
  • Toppings: Raspberries, Blueberries, and Pomegranate Seeds

Instructions

  1. Preheat oven to 350 and and spray a baking dish with nonstick cooking spray.
  2. Then press cookie dough into baking dish about 1/2 inch thick.
  3. Bake Cookie at 350 for 20-22 minutes, or until it begins to turn golden brown and it’s cooked in the center. Let cool
  4. Next, prepare topping. Mix 2 tablespoons of plain Greek yogurt and 1 tablespoon of reduced fat cream cheese. Then, add in 1 teaspoon honey (or more to taste). Spread topping evenly on cookie (remember: I used about half the tub of cookie dough for this recipe. So if you use more, make sure you alter the recipe accordingly!)
  5. Top white topping with fresh fruit such as berries or pomegranate seeds!

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Sun Dried Tomato Kale and Chicken Sausage Quinoa Bake

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Sun Dried Tomato Kale and Chicken Sausage Quinoa Bake

This healthy, superfood-packed dinner only requires 1 dish and 60 minutes of your time. No need to pre-cook the quinoa or sauté any veggies! 

Sun-Dried Tomato, Kale, and Chicken Sausage Quinoa Bake #glutenfree

Have you ever randomly stumbled upon a blog via Pinterest and found yourself completely consumed in everything it has to offer? I officially have a blog crush on Kristina from Love and Zest. Major swoon. I think I went through at least a years worth of recipes and pinned them all #oops

L&Z is actually who inspired me to make this dish. She made a Sun-Dried Tomato, Kale, and Chicken Sausage Pasta Bake and I knew that’s what I wanted for dinner. I made a bunch of substitutions like quinoa instead of pasta, no cheese or mushrooms, and a different kind of sauce. She still deserves the credit for sparking my interest in these flavor combos.

FREAKING DELISH.

Since I’ve been a full-time food blogger for almost a year now, I do everything in my power to dirty one less dish. Let me tell you, the dishes can PILE UP QUICKLY.

My favorite kind of recipes are those that only use 1 pot/dish. This recipe for instance, literally uses 1 dish. No pot or pans involved. All you do, is throw everything into a casserole dish, stick it in the oven, and cross your fingers things taste good. 

I did go back and forth if I should use precooked chicken sausages or uncooked. I went precooked because that’s what’s most readily available and convenient. I used the Target Archer Farm’s Brand, but I know Gold n’ Plump makes some stellar ones as well (I believe those are uncooked).

Here’s what the bake looked like uncooked (on the left) and cooked (on the right).

Sun-Dried Tomato, Kale, and Chicken Sausage Quinoa Bake #glutenfree

Ingredients for Sun Dried Tomato Kale and Chicken Sausage Quinoa Bake

  • quinoa
  • chicken broth
  •  sun-dried tomatoes
  • olive oil
  • kale, de-stalked and chopped into bite-sized pieces
  • chicken sausages
  • red onion, diced
  • salt and pepper to taste
  • garlic salt
  • fresh basil, to taste

I was a little worried the kale was going to turn into kale chips, but they wilted down nicely. Also- if you know me, you know I HATE COOKED GREENS. I actually didn’t mind this AT ALL. #imabigkidnow

If you are a cheese lover, I suggest mozzarella. I opted no cheese because I love how the colors look in this bake and I didn’t want to hide them under a mound of cheese.

Sun-Dried Tomato, Kale, and Chicken Sausage Quinoa Bake #glutenfree

Seriously, I could eat this all day erry day. These flavors are my jam. I especially loved the sun-dried tomatoes. It was my first time making anything with them and Mmmmm did they add some fabulous flavor. If you are having a hard time finding sun-dried tomatoes, you can usually find them in the produce section. I purchased my julienne sliced and jarred in olive oil. 

Hubba hubba.

Sun-Dried Tomato, Kale, and Chicken Sausage Quinoa Bake #glutenfree

Who are your major blog crushes as of late?

Where do you get most of your recipe inspiration from? Blogs? Magazines? Pinterest?

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Sun Dried Tomato Kale and Chicken Sausage Quinoa Bake

Sun Dried Tomato Kale and Chicken Sausage Quinoa Bake

  • Author: Sandra
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Ingredients

Scale
  • 1 cup quinoa, soaked and rinsed, uncooked
  • 2 cups chicken broth
  • ½ cup sun-dried tomatoes, julienne cut
  • 1 tablespoon olive oil (I used the olive oil from the sun-dried tomato jar)
  • 2 stalks of kale, de-stalked and chopped into bite-sized pieces
  • 5 chicken sausages, fully cooked and sliced into bit-sized pieces
  • ¼ cup red onion, diced
  • salt and pepper to taste
  • 1 teaspoon garlic salt
  • fresh basil, to taste

Instructions

  1. First, preheat oven to 350ºF. Then, place quinoa and chicken broth at the bottom of a large casserole dish.
  2. Prep kale, by de-stalking and chopping into bite-sized pieces. Evenly spread on top of quinoa.
  3. Then, sprinkle on about ½ cup sun-dried tomatoes (I used the julienne cut kind) and ¼ cup chopped red onion on top of kale. Then, drizzle on 1 tablespoon of olive oil (I used the olive oil straight from the sun-dried tomato jar).
  4. Season with salt and pepper to taste and about 1 teaspoon of garlic salt.
  5. Finally, chop 5 fully cooked chicken sausages into bite-sized pieces and spread evenly on top of bake.
  6. Place in oven at 350ºF for about 60 minutes or until the quinoa is fully cooked.
  7. Let cook for 5-10 minutes and serve with fresh basil.

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Gluten-Free Apple Plum Crisp

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This Gluten-Free Apple Plum Crisp is a delicious, healthy dessert that will be come a fall staple in your household!

Gluten-Free Apple Plum Crisp #fall #glutenfree

A little back story on this recipe. Blake and I had a last minute BBQ with some friends last weekend and I decided to whip up one of my favorite fall desserts. It was one of those things where I just kept adding a dash here and a sprinkle there and really didn’t measure anything. At all. 

Little did I know, that this would be the best dessert ever created and that I would have to attempt to remake it so that I could share it with you. Blake even asked me to make it again more than once. Uhhhh that’s saying something folks

Gluten-Free Apple Plum Crisp #fall #glutenfree

One thing MUST be noted. 

Vanilla Ice Cream is an absolute MUST for this recipe. Hot + Cold = The best thing ever. 

Gluten-Free Apple Plum Crisp #fall #glutenfree

Ingredients for Gluten-Free Apple Plum Crisp

  • apples
  • plums
  • gluten free flour
  • cinnamon
  • maple syrup
  • orange juice
  • oats
  • flour
  • brown sugar
  • butter, unsalted
  • coconut oil

So, I have been waiting to post this recipe because today is a very special someone’s birthday.

Davida turns 25 today!! A big year for us 20 something year-olds. 1/4 of a century! I am celebrating 1,000 miles away with this glorious dessert. Don’t worry Davida, I’ll have an extra scoop for you. Same for Arman and Alexis. 

Gluten-Free Apple Plum Crisp #fall #glutenfree

Speaking of Arman and Alexis. We had giant plans to do an extravagant post celebrating Davida’s b-day and it was a complete fail on my end. But- if we all lived in the same place, I’m sure we would throw Davida one wicked 25th birthday party

Gluten-Free Apple Plum Crisp #fall #glutenfree

That included this Apple Plum Crisp.

I’m 24, how old are you?

Do you live in the same city as your best friend?

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Gluten-Free Apple Plum Crisp

Gluten-Free Apple Plum Crisp

  • Author: Sandra
  • Total Time: 1 hour
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Ingredients

Scale
  • 5 apples
  • 5 plums
  • ¼ cup gluten free flour
  • 2 teaspoons cinnamon, ground
  • 2 tablespoons maple syrup
  • ½ cup orange juice + ⅓ cup, divided
  • 1 cup quick cooking oats, gluten-free
  • ½ cup gluten-free flour, I used Bob’s Red Mill All-Purpose
  • ½ cup light brown sugar
  • 1 teaspoon cinnamon, ground
  • 4 tablespoons butter, unsalted, melted
  • 3 tablespoons coconut oil, melted

Instructions

  1. First, preheat oven to 375ºF. Next, prep apples and plums by rinsing and patting dry and peeling the skin. Then, cut into bite-sized pieces. and place fruit into a large, ceramic baking dish.
  2. Sprinkle in flour, cinnamon, maple syrup, and ½ cup OJ. Toss until everything is evenly coated. Set aside.
  3. To make the topping, melt butter and coconut oil together. Then transfer into a medium-sized bowl and add in the rest of the topping ingredients. Mix until everything is combined.
  4. Sprinkle topping on top of fruit making sure things are spread evenly.
  5. Bake at 375ºF for 30 minutes. Remove, add a splash more of OJ, then bake for 10 more minutes or until fruit begins to bubble.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes

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