Quinoa Avocado Toast

I've been on this big quinoa kick lately. I've discovered that I really love it, and not just "like" it. This is kind of a big deal. Like many people, I've been trying to move toward a healthier plant-based diet, as opposed to the way I had been eating. I have always been a sucker for the vegan convenience foods, and I'm trying to cut down on my processed food and increase my whole foods. And quinoa is really helping me get away from pasta and rice because it's packed with protein and fiber, along with some important nutrients. So, yeah, I'm digging it. It keeps me nice and full, which is great for me and keeps me from snacking on junk between meals. This breakfast has become my new favorite lately.

My pudgy little tootsies need a new pedicure.

I also just decided to give sprouted grain bread a chance. I've always been a fan of wheat and multi-grain breads, but this bread rocks! It's dense, but not too dense. It's a bit chewy and has a slightly nutty flavor that goes exceptionally well with the quinoa, which also has a nutty flavor. Back when I could eat nuts (and not break out in hives), I would toast up almonds and add them to quinoa for a bit of crunch. It was fantastic and I highly recommend it. But, now I'm a jealous bitch because you can eat nuts and I can't. Wow, that sounds naughty, but I didn't mean it that way. Get your head outta the gutter, foo!

Okay, so, here's how I made this delicious breakfast of awesomeness:
Serves 2.

What I used:

• 2 slices sprouted grain bread
• 1/3 cup uncooked quinoa
• 3/4 cup water
• 4 slices tomato
• 2/3 medium-size avocado, mashed
• Herbamare seasoning

What I did:

1. Bring water to a boil in a small pot with lid. Once it's bubbling, stir in the quinoa. Cover pot with lid and bring to a boil. Once boiling, turn heat down to medium or medium low and let simmer 15 minutes. Fluff with fork.
2. In a bowl, mix mashed avocado with quinoa and season with a little Herbamare. 
3. Toast the bread. 
4. Slather the quinoa/avocado on the toast and then top with tomatoes. 
5. CHOW DOWN

This breakfast came at the suggestion of my very dear pal, Nicole of Nicole Eats. She's a tremendous inspiration in my cooking. Love ya, lady!

Zesty Quinoa

 

Dudes! This dish started out as a recipe from Eat Vegan, Get Healthy by Neal Barnard, and I changed it up a bit and it ROCKED. It is so stinking healthy, I could die....of awesome. Paired up with a quarter of an avocado, it became my very favorite quinoa dish ever. I've always "kind-of" liked quinoa, but never loved it. This dish may have changed all that. I cut the recipe in half, so it made 2 servings. It was so incredibly filling, and here I am hours later still feeling pleasantly full. That's some badassery right there.

So, here's the recipe with my changes. The original was meant to be served cold, but I prefer hot. Do what you want, dudes.

Serves 2 as a main dish.

What I used:

• 1/2 cup quinoa
• 1/3 cup diced red bell pepper
• 1/2 cup diced onion
• 2 TB dried mint
• 1 cup frozen shelled edamame
• 1 1/4 cup water
• 3 TB fresh-squeezed lime juice
• 1 TB agave nectar
• 2 TB dijon mustard
• herbamare seasoning and pepper to your tastes
• chopped cilantro to garnish
• avocado to garnish

What I did:

1. Put the water in a small pot over high heat and put the lid on. Once boiling, stir in the quinoa and mint, and cover. Lower heat to medium or medium-low and cook about 10 minutes. 
2. Add the onion, bell pepper, edamame, herbamare and pepper. Stir, and replace the lid. Cook another 5 minutes. 
3. In a small bowl, mix together the lime juice, agave and dijon mustard. Pour it into the quinoa and mix well. Leave the lid off, and cook another 5 minutes or so. 
4. Serve in bowls and garnish with the cilantro and avocado. Boom! You're done. Pig out time.

Veggie Fajitas

Life. It gets pretty busy, sometimes. Mine certainly hasn't been immune. I just celebrated my one-year anniversary at my wonderful job. I just took in a stray puppy. And I decided to re-dedicate myself to sharing my passion for food. I let myself get burnt-out on blogging, but after my two-month hiatus, I have decided to blog when I feel like it...and not force myself. I'm sure you can understand-- sometimes, when we force ourselves to do something, we lose our passion for it. So, I'm going to just blog occasionally, and see how it goes.

So, three days a week, I work until 8pm. That's totally cool with me since I hate waking up early. But, by the time I get home, it's nearly 8:30 and I'm ready for dinner. I never feel like slaving away for an hour making dinner after I've worked all day, so I've been making a TON of fajitas and wraps lately. This was one such meal.

Veggie fajitas are hella easy, dudes. And quick as can be. Have 10 minutes? Then you have time to make fajitas for dinner.

What I used:

• 1 medium green bell pepper, sliced
• 1 medium onion, sliced
• 5-6 mushrooms, sliced
• 1 clove garlic, minced
• 1/2 tsp smoked paprika
• 1 TB taco seasoning (I make my own blend)
• 1 1/2 tsp coconut oil
• salt and pepper
• juice of 1/2 lime (FRESH! Not bottled)
• fresh cilantro (optional, but very highly recommended)
• homemade guacamole (avocado, tomato, onion, cumin, splash of lime juice)
• 2 large tortillas

What I did:

1. Heat oil in a skillet over medium-high heat.
2. Once hot, add bell pepper and onion. Cook, stirring occasionally for 5 minutes. Then add the mushroom, garlic, spices, salt and pepper. Cook until the veggies are all cooked through - about 4 minutes. 
3. Pour the lime juice over the veggies and give it a good stir. Cook about 1 minute more.Your veggies should be cooked through and everything is ready.
4. Top a tortilla with about half of the veggies, some cilantro, and some guacamole and you're ready to roll. 

 Well, dudes, maybe I'll see you again soon. :)