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semi-homemade healthy fiesta lime brown rice

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semi-homemade healthy fiesta lime brown rice

It would be nice if weekends extended all the way through Monday. Then, there really would be no such thing as “The Mondays.” #problemsolved

I was going to post a typical Fit Foodie oatmeal recipe, but I figured you guys are sick and tired of oatmeal? #probablynot Instead, I shall give you an easy semi-homemade brown rice recipe! You’ve seen something very similar to this HERE and it has become one of FFF’s most popular recipes (according to analytics). This time, I only used a few ingredients…

semi-homemade healthy fiesta lime brown rice

semi-homemade healthy fiesta lime brown rice

Ingredients

  • 1 cup brown rice, dry
  • 2 cups of water
  • 1.5C pico de gallo
  • 1/2t salt + 1/2t pepper
  • squeeze-o-lime

Method

  1. Begin by bringing 1C brown rice and 2C water to a rolling boil. Reduce heat to low, cover, and let simmer for about 35-40 minutes.
  2. Then mix in 1.5-2 cups of fresh pico, a few squeezes of fresh lime, salt, and pepper.
  3. Feel free to add additional cilantro for some extra freshness

I used TJ’s Mild Fresh Salsa…t’s pretty much pico 

semi-homemade healthy fiesta lime brown rice

Mix everything up in a big bowl, and transfer for presentation!

semi-homemade healthy fiesta lime brown rice
semi-homemade healthy fiesta lime brown rice

Not going to lie, I was a little bit bummed that the colors in this dish weren’t as vibrant as the last time I made it…Check out the difference..

Sometimes doing a recipe semi-homemade is the way to go. In the long run, it may not be the most cost efficient way to make things, however sometime convenience is more important. In total, the entire dish probably costed me under $3.00 to make. Grains are SOOO inexpensive. I picked up a bag of brown rice from target for $0.89 cents. #score

What’s your favorite semi-homemade meal?

Any good steals at the grocery store lately? 

PS: As you know, I am heading out of the country on Friday. I’ll be looking for guest posters. If you’re interested…TWEET/E-mail me.

One more thing. I couldn’t refrain from not showing you my breakfast…Hot oats + nanner + almost empty pb jar. #perfection

semi-homemade healthy fiesta lime brown rice

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how to make brussels sprouts

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brussels sprouts

I love that the majority of the comments I got when I posted about the Lemon Grass Ginger Soy Pork Chops were on the brussels sprouts and how I made them. Good thing I was proactive and knew you were going to ask… 

Brussels Sprouts are actually not the easiest veggie to make, however they are one of my favorites and worth the extra effort. Usually I steam or roast my veggies, but with brussel sprouts, I have found that they taste the best when you steam + saute them.

brussels sprouts

How to Make Brussels Sprouts 

Step 1: Cut off the butts of the brussels sprouts and then then cut them in half (hot dog way). At this point the outer layer of the sprouts will probably fall off, I usually toss that.

Step 2: Fill a medium sized pot with about an inch of water. Place the brussel sprount halves in the water and steam, covered, for about 4-5 minutes. Drain.

Step 3: In a pan, heat about 1T of olive oil and 1t of minced garlic on medium/high heat. Then sautee the brussels sprouts for about 3-5 minutes. I season mine with salt, pepper, and a few tablespoons of balsamic vinegar. I also like to add dried cranberries for some extra color and sweetness.

brussels sprouts
brussels sprouts
brussels sprouts

It’s as easy as 1, 2, 3. I like to eat my brussels hot topped with plain nonfat greek yogurt. I love mixing sweet/salty or hot/cold. Let’s face it…Chobani tastes good on everything.

I’m pretty much 100% focused on school for the next few weeks. On top of finals, I’ve been moving into my new place, AND I am going to the Blend Retreat next weekend. I am oober excited, yet super stressed at the same time. I can’t wait to meet some of my blogger friends, especially ChefKatelyn!

What is your favorite method to make brussels?

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Chunky Southwestern Quinoa Salad

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Chunky Southwestern Quinoa Salad

Chunky Southwestern Quinoa Salad

Nom is right.Quinoa Salad in any form is probably my favorite thing to make…and eat. You can make it sweet, salty, spicy, etc. Here are some of my past quinoa salad creations: The ones labeled gf are all gluten free, not my girlfriend (haha) 🙂

Chunky Southwestern Quinoa Salad

Ingredients

  • 1.5 Cups of Quinoa, dry
  • 3 Cups of water
  • 1 can of black beans
  • 1 can of sweet corn
  • 1 carton of plum tomatoes, sliced in fourths
  • 2 ripe avocados, cubed
  • 1.5T cilantro
  • lime, juice
  • 1t salt
  • 2t pepper
  • 2T EVOO
  • 1/3C balsamic vinegar

How to make Chunky Southwestern Quinoa Salad

  1. In a medium size sauce pan, bring 1.5 cups of quinoa and 3 cups of water to a rolling boil. Reduce heat to low and let simmer for 10-15 minutes or until all of the water is absorbed.
  2. Place cooked quinoa in a tupperware and set in the refrigerator for 1-2 hours or until it becomes room temperature.
  3. In a large bowl, mix together quinoa, black beans, sweet corn, tomatoes, and avocado. Then add spices, lime juice, EVOO, and balsamic vinegar. Toss
  4. Serve as a side or even a meal!

Even if you are not having a bbq or party, this is a great salad to prepare in the beginning of the week. If you do this, I suggest skipping the avocado and just adding it at the time of consumption. Also, I guarantee this salad would be just as good with a different grain. Possibly substituting the quinoa for brown rice, millet, or cous cous??

What is your favorite way to eat quinoa? sweet? salty? spicy?

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[Seasonal] Strawberry Feta Quinoa Salad

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Strawberry Feta Quinoa Salad

Sick of my quinoa salad recipes yet? Good, I’m not either! 

I wanted to make a seasonal salad this weekend and decided on Strawberry Feta Quinoa Salad because I couldn’t pass up the $1.79/carton. What a deal!

I had a hard time creating a dressing for this salad, and decided to keep it light. Most of the flavor comes from the basil and feta, with a touch of honey.

Strawberry Feta Quinoa Salad
Ingredients
-1C quinoa, dry
-2C water
-2C sliced strawberries
-Crumbled Feta Cheese, to taste (I probably used 1/3C)
-1T basil, fresh or dry
-1/2C chopped walnuts
-2-3T honey
-1T olive oil

Method
1. In a small pot, bring 1C quinoa and 2C water to a rolling boil. Reduce heat to low, cover, and let simmer for about 15 minutes or until the water is absorbed. Refrigerate for about an hour or until room temperature.
2. In a large bowl or tupperware, mix together quinoa, sliced strawberries, feta cheese, chopped walnuts, and basil. Then drizzle on honey and olive oil. Toss
3. Serve cold or at room temperature!

Strawberry Feta Quinoa Salad

I added a little bit of aged balsamic to my serving. Delicious.

Strawberry Feta Quinoa Salad

How cute is this cup? It was actually a little flower pot that we gave my mom for mothers day.

Strawberry Feta Quinoa Salad
Strawberry Feta Quinoa Salad

This would be a perfect Memorial Day recipe. Stay tuned for a Memorial Day Recipe Round-Up post of all my favorite BBQ/Party recipes! 

Happy Monday!

-Lee

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colorful summer side salad

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colorful summer side salad

Sometimes I am at a loss of words when I try and write a blog post. It’s hard for me to speak, when the photos do all of the talking.

colorful summer side salad

This salad is really nothing special, it’s just all my favorite ingredients in one salad! 

colorful summer side salad

The lemon yogurt dressing was a nice change up to my normal balsamic vinegar and pretty simple and delicious. I mixed about 2T Nonfat Plain Greek Chobani with about 2T lemon juice. It needed some sweetness to bring out the flavor, so I also added 2 drops of Lemon Flavored Liquid Stevia.

colorful summer side salad

The grilled corn was left over from our party on Tuesday.

colorful summer side salad

The orange plum tomatoes were a purchase from Sam’s Club.

And. I like cheese. Feta cheese.

What’s your favorite summer salad add-in?

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Copy Cat Thai Chopped Chicken Salad

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Copy Cat Thai Chopped Chicken Salad

Panera is without a doubt my “go-to” restaurant. Whenever I am craving something healthy and don’t want to “risk it,” I go to Panera. I also get the same thing. Every time. 

Thai Chopped Chicken Salad, no wonton strips, and the sauces on the side. Please.

Copy Cat Thai Chopped Chicken Salad

Panera’s salad is fully equipped with tons of roasted veggies, delicious chicken breast, a crunchy peanut topping, and an Asian Vinaigrette. 

Copy Cat Thai Chopped Chicken Salad

I thought it could be fun to do a copy cat recipe, where I recreate one of my favorite restaurant dishes. I added and subtracted a few things. Here’s what I used in mine…

Copy Cat Thai Chopped Chicken Salad
1. Trader Joes Asian Style Spicy Peanut Vinaigrette
2. Trader Joe’s Healthy 8 Chopped Veggie Mix (roasted in EVOO, salt, and pepper)
3. Baked Chicken Breast (seasoned with Penzey’s Sunny Paris Seasoning)
4. Fresh Avocado
5. Sunflower Seeds
6. Baby Spring Lettuce

Spending $2.99 on that vegetable mix was worth it. The only thing that this salad was missing is roasted edamame. Love the crunch.

Copy Cat Thai Chopped Chicken Salad

This was the first time I tried TJ’s Spicy Peanut Vinaigrette. Could have been a little spicier, but it was really tasty!

Copy Cat Thai Chopped Chicken Salad

Make any copy cat recipes lately?

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