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Breakfast Lunch Dinner Quinoa

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Breakfast Lunch Dinner Quinoa

I think it is pretty obvious that quinoa is my favorite grain. It’s just so… beautiful and scrumptious and versatile and healthy and I love everything about it. Obsessive much? Nahhhh.

I made a big ol’ batch of quinoa on Sunday night and thought it would be fun to spice it up for the week. I like to call this BLD Quinoa, because you can really eat it for breakfast, lunch, and/or dinner.

Breakfast Lunch Dinner Quinoa

Breakfast Lunch Dinner Quinoa

Ingredients

  • 1C quinoa, uncooked
  • 2C water
  • 1C dried cranberries (less or more)
  • 1/2C sunflower seeds
  • 2T honey
  • 1/4C balsamic vinegar

Method

1. In a medium sized pot, bring 2 cups of water and 1 cup quinoa to a rolling boil. Reduce heat to low, cover, and let simmer until all water is absorbed. Transfer into a large tupperware and refrigerate for 2 hours.

2. Once your quinoa has cooled, mix in the rest of your ingredients.

Breakfast Lunch Dinner Quinoa

You can have it just like so for breakfast or even add a little greek yogurt and more honey. Orrrrr you can put it on top of spinach and cottage cheese with a dash more balsamic vinegar.

On a different note. Look what I got yesterday at Food Day…

Breakfast Lunch Dinner Quinoa

Coco Bananas Peanut Butter. Yes, that means chocolate + banana + peanut butter. Um, heaven? Not only was the peanut butter delicious, but it also benefits an amazing cause!

PB Crave had their product launch yesterday at the U of M’s Food Day! They donated all of the proceeds to Project Peanut Butter, a nonprofit supporting malnutrition.Peanut Butter saves the worldOther flavors by PB Crave include Razzle Dazzle, Cookie Nookie, and Choco Choco. Dayum. Num num. I tried all 4 flavors and liked Coco Bananas best 

What is your all time favorite Peanut Butter brand/flavor?

Favorite grain———-> Go!

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Easy Stewed Tomatoes and Lentils

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Easy Stewed Tomatoes and Lentils

Not all the things I make turn out be this beautiful…

Easy Stewed Tomatoes and Lentils
Easy Stewed Tomatoes and Lentils
Easy Stewed Tomatoes and Lentils

Where am I going with this? Okay, you see. I get a little bit self conscious when I post chili/soup/lentil recipes because the photos never do its taste justice.

I promise you, this dish is beyond delicious. It’s very similar to a vegetarian chili minus the beans. I have been on a chili powder/cumin kick lately, and literally add it to everything.

Ingredients for Easy Stewed Tomatoes and Lentils (g/f)

*yields 4 servings

  • 1C lentils, washed (I used Bob’s Red Mill)
  • 1 can diced tomatoes (I use Del Monte No Salt Added)
  • 2T garbanzo bean flour or cornstarch (thickening agent)
  • 2C water
  • 1/2t pepper
  • 1T chili powder
  • 1/2T cumin
  • 1t garlic salt

Method
In a medium sized pot, bring all ingredients, except garbanzo bean flour, to a rolling boil. Then, reduce heat and simmer on low until most of the water is absorbed. It will take about 15-20 minutes. Then, add in garbanzo bean flour to thicken the remaining liquid and cook uncovered for an additional 2 minutes.

Easy Stewed Tomatoes and Lentils
Easy Stewed Tomatoes and Lentils

This is delicious served as is in a big ol’ bowl. or….

Wabam! On top of spinach with a scoop of low fat cottage cheese, plum tomatoes, and balsamic vinegar! nom nom nom. This was my lunch for the past three days 

This girl has another laid back weekend. Lots of paper writing to do. I still can’t believe the semester ends next Wednesday! Where the heck has time gone??

Have a lovely weekend!
-L

Are you a lentil lover?

What are your plans for the weekend? 

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Red Caprese Quinoa Salad

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Red Caprese Quinoa Salad

Recently, one of my recipes from 9 months ago (Fresh Caprese Quinoa Salad) went viral on Pinterest/Stumble Upon. No idea how it happened, but according to my analytics, it has increased FFF’s traffic by almost 5 times its daily views. The power of social media. CRAZY.

Anyways, in honor of this happening, I revisited my old recipe this weekend for a delicious BBQ side dish. This time however, I used red quinoa as opposed to white.

Red Caprese Quinoa Salad
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Red Caprese Quinoa Salad

Red Caprese Quinoa Salad

  • Author: Lee Hersh
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Ingredients

Scale
  • ½C quinoa
  • 8 oz fresh mozerella
  • 1 carton grape tomatoes, halved
  • fresh basil
  • 2T olive oil
  • salt & pepper

Instructions

  1. In a medium sized pan, bring 1C water and ½C quinoa to a rolling boil. Reduce heat and simmer on LOW until all of the water is absorbed. This should take anywhere between 10 and 15 minutes. *Cooking your quinoa on low is extremely important. If you let it simmer on a hotter flame, the water will absorb too quickly and the quinoa will turn out hard!
  2. Cool the cooked quinoa in the refrigerator for at least an hour before preparing the salad.
  3. To prepare the salad, slice grape tomatoes in half [hot dog way] and cut the block of fresh mozzarella into bite size pieces. Mix together. Then, add the chopped basil and cooked quinoa and give the salad a toss. Next, drizzle on the olive oil and season with a little salt/pepper (to taste). Give your salad a final toss and serve cool or at room temperature.

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Red Caprese Quinoa Salad
Red Caprese Quinoa Salad

Blake has the best yard for grilling and get togethers. We had a bunch of people over for a St. Patty’s Day Celebration after watching some March Madness in downtown Minneapolis at a bar called The Newsroom. I have never participated in this holiday, but there is a large Irish influence here in St. Paul. The weather was in the lower 80’s which is extremely abnormal for this time of year, but perfect for grilling. We had steaks, veggie shishkabobs w/ pineapple, red quinoa caprese salad, a poppyseed strawberry salad (a la Brian), orderves (a la Carly), and drinks.

Ingredients Red Caprese Quinoa Salad

  • quinoa
  • mozerella
  • tomatoes
  • basil
  • olive oil
  • salt & pepper
Red Caprese Quinoa Salad

I of course had a little bit of everything…

Red Caprese Quinoa Salad
Red Caprese Quinoa Salad

Anyways, I wanted to thank everyone for the kind words from my last post about my job offer. It’s so great to know that you all support me! I seriously wouldn’t be blogging, let alone where I am today, if it weren’t for your comments and feedback. Don’t stop!Happy Monday

-L

What did you do for St. Patty’s Day?

What is your favorite BBQ food?

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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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