Recipe

Quick and Easy Fried Rice

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So, one of my goals to eat healthier and get back into a more consistent/routine practice had to do with cooking.  Now, more than ever I have a great opportunity to utilize a working kitchen, using a lot more of the ingredients I love.  As well, I am trying to use methods to create the cost-effective and health conscious meals for myself and others.  If you struggle with feeding yourself and others with limited time and budget this post is for you.  Even if you don’t, this is a great easy break for you experienced-love-to-cook chefs 😉

I wanted to make enough food in one day to last almost three.  From one meal of rice and beans, I used the left over rice to make an easy and quick fried rice recipe.

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What makes this recipe cost-effective are the use of frozen vegetables and cabinet spices.  I don’t know about you, but sometimes I slip on keeping up with planned meals and end up having VERY old wilted vegetables.  Also, it’s a great way to get a variety without buying a crazy amount.  Cabinet spices definitely helped when you forget the fresh basics, such as garlic and ginger, but still makes for a great taste.

I saved time having the rice cooked.  After that, you just cook the egg!

Disclaimer:  I don’t tend to measure ingredients when cooking.  I use the old taste and tell method of measurement, so most of these are estimations.  Feel free to change to your liking!

IMG_1776Quick and Easy Fried Rice

  • Half pot of already cooked rice (white or brown)
  • 2 packages frozen stir-fry vegetables
  • 2 eggs
  • 1/4 cup canola or sesame seed oil
  • 1/4 cup kimchi juice or rice vinegar
  • 1/3 cup tamari soy sauce
  • 1/2 tsp paprika
  • 1 tsp ginger
  • 2 tsp garlic
  • 4 scallions chopped
  • salt and pepper to taste

Heat up your rice and defrost the vegetables in 2 different pots.  As they heat up you can create your sauce.  I used canola oil, kimchi juice from the jar, tamari, and spices.  Set aside.

Combine the vegetable and rice once warm.  Scramble the two eggs and add to the pot.  Mix together and then combine with sauce.  Add the scallions in, plus more for garnish. Salt and pepper to taste!

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I served mine with a little hot sauce and a dijon Mahi Mahi.  I only defrost the fish and then smothered it with dijon mustard and leftover sauce!  Right into the oven it went!

I hope you enjoy!

 

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Tomato and Cucumber Quinoa Salad

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I know.  I am giving you this ultra summer recipe while most are thinking about pumpkin, pumpkin spice, and pretty leaves.  Can we use this as a late summer recipe?  Who doesn’t want to use as much of the glorious summer produce the season has to offer?

Truth be told, this is a 1-2-3 post.  I took pretty pictures and it seems almost a sin not to share.  Reasoning with honesty.

Like I said, this is a pretty simple recipe.  Basically a variation and different feel to the previous quinoa posts.  This one happens to be a favorite.  I try to make something like this weekly as a lunch or side for during the week.  It’s perfect as Sunday make-ahead dish for the week or a quick refreshing side for a night.  Maybe to pair well with a nice roasted chicken?  Baked Salmon?!?!  So Fall!!!

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Tomato and Cucumber Quinoa Salad

Ingredients

  • 2 cups quinoa (cooked and cooled)
  • 3 medium tomatoes
  • 2 cucumbers
  • handful of parsley
  • white wine vinegar
  • extra virgin olive oil/grapeseed oil
  • 1 tsp salt
  • 1/2 cup feta cheese

Cut into chunks the tomatoes and cucumbers.  Roughly chop your parsley.  Mix your vegetables, parsley, and quinoa in a large bowl.  Drizzle white whine vinegar, then oil onto salad.  Add your salt and mix again.  If you need a little more flavor I recommend to put more vinegar.

Crumble the feta onto the salad before serving to keep the flavor of the cheese fresh and not soggy!

Enjoy!

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Now make this now before summer is ovaaaa! Preferably with a glass of wine on hand.

Chia Seed Pudding

Because it’s never too late/early to think about breakfast!

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I am practically Queen when it comes to easy semi-homemade recipes.  Trust me, I made sangria last night.  White super fruit sangria from a bottle and a chopped up plum.  Queen. So since I’m pretty good at it, I’m going to share it.  Share my strengths.  Why make shit complicated?  I kind of wanted to talk and ramble in a way, but I’m really just more excited about the food.  Life updates shall come soon enough.

Today I’m going to share with you a recipe from back in the days.  I’ve been making this make-ahead breakfast/dessert for years.  Since my organic vegan days.  Total health food.  Yes to progress!  We have our almond milk base, but feel free to use soy, rice, or organic milk.  Chia seeds which are amazing.  A power house of omega 3 fatty acid, the good fat found in salmon, eggs, flax seeds, and some nut butters.  The fiber helps for digestion and keeping us full, the healthy way.  And of course, we have the antioxidants and vitamins that come with every kind of plant-based superfood.  Cinnamon is a healthy spice I love to add in all things with a sweet tone to it.

It is once again, simple, adaptable, and great for busy weekdays.  As a healthy breakfast you may keep it simple with just 3 ingredients.  Spruce it up with fruit, sweetener (raw honey!), nut butter, or granola.  Seriously, options are always up to your creative minds.

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Chia Seed Pudding

  • 1 cup almond milk
  • 3 tbs chia seeds
  • dash of cinnamon

Combine all ingredients in a bowl or mason jar.  Cover and store in the fridge for 1 hour to overnight.  For something a little more sweet add banana and honey.  Other fruit, granola, and nut butters work perfectly as well.  Enjoy, my dears!

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I should let you know that I officially have an extra 15 minutes some mornings.  You may use that to snooze or put on that blush and winged eyeliner.  Regardless, you’ll feel like a total badass.

 

Black Bean Quinoa Salad Pt. 2

The joy of making a salad.  You can read a recipe and make five or more different versions after the original.  At least, that’s how I look at it in my eyes, and I want to do what I want.  So, the other day I wanted an easy and quick lunch to make a head.  This is what came about.

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As you know, I am trying to get back on track, food included.  I’m on a mission to spend less money on frivolous meals and take time to make my own.  Truth be told, I really don’t care for meal prep.  I make my salads or sandwich the morning of and make dinner from scratch, if I ACTUALLY feel like it.  I know, but I blame it mostly on my schedule. My schedule varies on a weekly basis, and honestly, as well what I feel like making.  Some weeks I live off rice and beans, other weeks I can eat out every other day.

A couple of salads like this a week can really do the trick though!

Fresh ingredients are important for a recipe like this too.  I’m talking either local or organic ingredients.  If you are in a warmer climate, local might be best.  You want to make sure your tomatoes are sweet and herbs are vibrant.  I used parsley, just for a little something different, but cilantro would be great as well!

I was going to add a little avocado for this recipe, but I would definitely recommend to add right before serving.  You want to make sure it stays a pretty green with a buttery finish.  It really takes this salad to the next level.  You guys should know, I am a firm believer of a bad ass salad.

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Black Bean Quinoa Salad Pt. 2

  • 1/2 cup quinoa (uncooked)
  • 1 can black beans
  • 2 tomatoes
  • 1/3 cup parsley chopped
  • 1 tbs olive oil
  • 2 tbs apple cider vinegar
  • pinch of salt

To prepare.

Cook quinoa accordingly.  Set aside and let cool. Rinse black beans out of the can and add to quinoa.  Dice both tomatoes into thick chunks.  All together you can add the tomatoes, parsley, olive oil, vinegar, and salt.  Fold all ingredients together and enjoy!

Makes about 2 or 3 servings.  Keep refrigerated for a week.

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And I did the math… To make a batch of this salad can come out to about $7 tops, including the avocado.  With fresh more sustainable ingredients lasting for a week.  I think that tops a single serving for the same price.

Let me tell you about that healthy living with a budget, baby 😉

PS.  Because this really was a meal prep, excuse the poor lighting and multiple settings.  Sunday night and lunch Monday morning were still delicious!

For more or similar recipes, check out my salad from last year!

 

 

Black Bean Quinoa Salad

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Well, this is a spontaneous kind of post.  I live a spontaneous crazy life.  It’s almost 9pm.  Just got home from work and decided to down a cup a coffee.  Watch out.  I’m ready.

I made this salad in hopes to 1) use up some veggies 2) save money 3) to be healthy 4) to not be hungry.  These are all great efforts, right?  But, what makes it even better?  The fact that it was delicious!!!  I was not expecting that!  I know, so sad.  Sometimes, fast healthy food, doesn’t always work out to my advantage.  I’m human.

After a productive morning, I decided to keep it up by making myself lunch to bring to work.  With already cooked quinoa, farmer market vegetables screaming to be used, and canned beans, the only effort needed was to get out the cutting board.  Seriously, that could be the hardest part sometimes (most of the time.)

A lot of this is estimated, because like I said, I wasn’t expecting to post this!  So it’s a good sign that it is an easy and accessible recipe!  Definitely experiment with different veggies, such as tomatoes, cucumbers, parsley, or even different vinaigrettes. Use your imagination!  And let me know about the deliciousness you create 😉

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Black Bean Quinoa Salad

  • 1 can black beans
  • 2 cobs corn, scraped from husk
  • 1/2 red pepper, chopped
  • 1/2 red onion, chopped
  • 2 cups cooked quinoa
  • 1/4 cup capers
  • small bunch cilantro, chopped
  • 2 tbs apple cider vinegar
  • drizzle extra virgin olive oil
  • salt to taste

Combine all in a bowl and mix!!!!

P.S. Limited pictures due to spontaneity!

Berry Chia Jam

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Can we just talk about first how I planned this post a week ago and when I finally stopped procrastinating enough to get down to it yesterday, the post disappears as I try to save.  So, this will be the second time around.  I hope it’s as good as the first.  I usually wing it, but I guess this one will be prewritten/edited.

Anyways….. This one is a good one.  This one is an easy one.  What more can you ask for?

Sometimes I like my breakfasts to have a sweet kick to them.  Like, not just fresh fruit sweet, but a little sugar in the mix.  AKA: jelly.  Whether it is healthified with almond butter on a sprouted muffin, an indulgent topping on pancakes, or a sweet snack on top of crusty bread, I am all for jam/jelly/preserves.  (Can someone tell me the difference?)

I’ve actually been seeing different versions of this recipe for a while now all over the internet, but never got around to actually making it.  Partly because, well, I could buy jelly.  Yet, when times get tough and you run out, you learn to make that sweet substance?  Am I right?  You can’t deny your wants!  So I took what I have on hand, and saw this as the perfect opportunity to make  a healthier homemade version.

Now, this doesn’t involve real jelly making, using pectin or a thermometer (do you use one of those for jelly?), but rather 3 ingredients that I always have on hand anyways.  Fruit.  Sugar.  Chia Seeds.  Sweeeet!  I used to frozen fruit for this recipe and though it seems like the perfect opportunity to use fresh summer fruit, I find the frozen fruit to work just right.  All them juices from when the fruit boils?  Perfect!

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Berry Chia Jam

  • 16 oz bag frozen mixed berries (or any fruit, frozen or fresh)
  • 3 tbs chia seeds
  • 2 or 3 tbs sugar

In a medium saucepan over high heat, pour frozen berries.  Cover and let sit for about 3 minutes.  Once there is liquid and fruit is heated, mash until some chunks remain.  Lower heat to medium and add chia seeds and sugar.  Stir for another 3 minutes or so until jam thickens and chia seeds enlarge.  Let cool before transferring to an empty jar.  Keep in the fridge for about a week.

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Enjoy!

PS.  I’m torn between “jam” and “jelly”.  But I think “jam” sounds better for a recipe 🙂

Gut Lovin’ Salad

Good morning!

Hope everyone is ready for an amazing weekend!  Even though my weekends are mostly work related, I am always down for the positive vibes the weekend can bring out.  We should try the same thing for Mondays?  Worth a shot, right? (I’m well aware it’s Thursday, I’m still in college mode apparently)

Anyway, the other day during my cleanse I did some experimentation. Partly with new ingredients and know what order to put up those ingredients.  I know, sounds a bit crazy, but trust me on this one, I eat way too much salads that I take into account every aspect of one.  Dressing is a big deal.  Make your own.  It’s healthier and probably way more tastier.

With many detoxifying ingredients and gut moving vegetables, this salad is a sure way to cleanse your system.

  • Dandelions – filled with alkaloids to scrub your intestines clean!  Bitter greens are known for amazing digestion
  • Sprouts – chlorophyll little yummies which help create good bugs in those intestinal tracts.
  • Kimchi (fermented cabbage) – Love! Filled with probiotics, it helps to fill your intestinal tract with good bacteria and HEAL digestion.  If you are a kombucha fan, it plays a similar role.
  • Quinoa – a complete plant based protein!
  • Apple cider and Lemon – explained here 🙂
  • Curry Powder – warming and healing spices, such as an turmeric for inflammation and ginger for digestion.

Whether on a detox or not, make this salad a couple of times a week.  Your taste buds and body will thank you!

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Salad

  • 1/2 bunch Dandelions and/or Kale
  • 1/2 cup watercess
  • 1/2 cup sprouts (use some sprouted beans as well for more protein)
  • 1/2 cup quinoa (cooked)
  • radishes, sliced
  • 1 avocado, sliced
  • 1/3 cup kimchi
  • parsley to garnish
  • 1 tsp sesame oil

*Most of these are eyeballed, so do as much that is good for you.

*Dressing

  • 1 tbs apple cider vinegar
  • 1 lemon halved
  • 1 tsp tamari (wheat-free soy sauce)
  • 1/2 tsp curry powder

Make the dressing first.  Mix the apple cider vinegar, half a lemon juiced, tamari, and curry powder together.  Save the other half of lemon.

*Sometimes I leave out the dressing.  You can massage the kale with sesame oil and apple cider vinegar.  Squeeze a lemon at the end with some Himalayan salt and peppa!

Tear up the dandelion and kale to bite size pieces.  Drizzle about 1 tsp of sesame oil on and massage throughout the greens.  They should significantly decrease in size and become softer.  This will help the bitterness. Then add your dressing and mix well.  Add watercress, sprouts (and beans), quinoa, radishes, kimchi, and avocado.  Squeeze half a lemon, and parsley  onto the salad for a little more moisture and freshness.

Enjoy!