quinoa

March Lovin’: Cleanse Me Edition, Recipe Included!

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Hello, my dears!

A lighter post for you all.  One filled with pictures, hidden stories, and a way to remember enjoyment of the little things

I was looking through my intentions for the ending month.  As to kind of see how I have accomplished some, need to work on many, and how I can go further.  Well, a couple that stood out was my intention to feel daring and to humble myself.  Both, I believe are in the process of being conquered and definitely are to move further.

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Well, I stepped up my business game.  Little videos and plans here and there.  Just a start on how I want to get out there, and then actually doing it.  Then I did my detox.  And I found a little goes along way, especially with food.  Sweet Soul Nourishment can be found anywhere.

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Remember, when times were simple?  Or so I thought.  When we were just eating whatever and cooking up a storm?  Whatever felt right, for the day or week, I was on a mission to create.  Something delicious, lasting, and nourishing.  As all meals should be, but with a little twist.  The little twist being all the meat, cheese, and comfort, to make the week seem a bit more enjoyable.

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All fun and games during the winter season, until of course the detox came into play.  Which is exactly what I needed.  A detox to rid habits, foods, and cravings that came about more often.  Not that I couldn’t enjoy those delicious pastas and meats, but I think a calling to Nature’s food was in full blown with Spring

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My favorite were the smoothies, and I am happy to say that I have I have kept it up beyond my detox!  Instead of my breakfast of bread, butter, and eggs, I transitioned into a vegan green smoothie lover.  I never thought that would happen, since to be quite honest, I’ve done detoxes before and the whole drink for breakfast thing never stuck.  Maybe it’s the fact I can make it myself? The beauty in the colors?  Whatever it is, I’m going to make it last for awhile I think.

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Simple dinners also played a huge role as well.  Quinoa and roasted vegetables are something I would gladly do at least once of week with PLENTY of leftovers for lunch as well.  Pretty much how I started really learning to cook, I’m glad to revisit.  The basics of cutting veggies, roasting, and making a filling easy meal.

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Early mornings.  So close, but yet so far.  If you known me for a while, to say I’m not the biggest sleeper is an understatement.  While I envy those who can fall asleep by 9/10, to get those precious eight hours in, I also love the fact I am an early a bird regardless of the very minimum I get of sleeping beauty.  Yet, I have found myself wanting more.  More sleep and even earlier mornings.  Think it can be done?  I shall keep you updated.

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Can we talk about the warmer weather?  At first, I looked at it as a tease.  It was making me miss my palm trees way too much.  I don’t get impressed too easily either.  BUT, I will say it has motivated me to get more into the swing of things.  A little more activity and natural vibes.  I’m starting to remember my love for minimalism all over again.

 

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And now….

A little recipe, almost to easy to even call it that.  Whether on a detox or not, it’s perfect for a when you need a little more than a smoothie or juice.  Especially, when you have leftovers of quinoa that needs to be eaten.  My real motivation.

IMG_2385Quinoa Breakfast Bowl

  • 1 cup cooked quinoa
  • 1/2 cup almond milk
  • 1 tbs chia seeds
  • cinnamon
  • fruit (I incorporated frozen mixed berries and mango)
  • 1 spoon almond butta

Mix the quinoa, milk, chia seeds, and cinnamon.  Let sit for about 20 minutes to allow quinoa and chia seeds to absorb the liquid.  Top as you please!

 

PS.  I really need some new bowls.

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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!

Sweet Potato, Kale, and Chickpea Madras Curry

Happy Friday!!

I hope you all are getting ready for a great weekend.  If you live around me, I hope your getting ready for a snowy weekend.  I really don’t like to use the word storm.  It just gives a negative thought, for what is mother nature doing her job.  My weekend started yesterday, and I took the whole day to catch up on school work.  By 6 o’clock, I shut my computer and was happy to not bother with it the rest of the night.  Instead I read.  Cheers to the weekend!!

Even though its the weekend, like most, people go out or are able to make badass meals, in case you are looking for easy, delicious, taste like restaurant goodness to me, I got the perfect recipe.  And it starts with this baby:

IMG_5257basically orgasams in a bottle

Now I am usually not one for premade sauces.  I love home-made, for the love and time that’s put in it, and taste of course.  Well, I’m busy.  I wanted a good meal, and this has awesome written all over it.  Not really, but I read good things about this sauce.  The best part:

IMG_5258Small, known ingredients!!! Yay for no preservatives, artificial, or chemical nonsense!

Guys, this is really amazing.  Indian comfort food, easily with in your grasp.  Spicy and sweet at the same time.  With just very little chopping and boiling on your part, you are good to go in less than 30 minutes.

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Sweet Potato, Kale, and Chickpea Madras Curry

  • 2 bottles madras curry sauce
  • 1 large sweet potato cubed
  • 2 cups cooked chickpeas
  • 1 bunch of kale ripped from stems
  • cooked brown rice or quinoa to serve

Put sweet potato to boil for 20 minutes (just enough water to cover the sweet potatoes .  In a separate sautee pan, dump both bottle s of the madras curry sauce, but don’t throw away the bottles just yet!  Over medium heat begin to let simmer.  Add the chickpeas.  Once sweet potatoes are ready, carefully transfer to the curry sauce.  Use the water from the sweet potatoes to clean out the curry bottles.  Just pour water in, give a little shake, and pour into the simmer sauce.  The sauce will seem more liquidy, but once you let simmer again for about 5-10 min it will thicken back up.  Once at desired consistency  turn off the heat, and add pieces of the kale and mix.  Cover until kale wilts.

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Serve with brown rice (maybe some naan if you have it handy) and a little cilantro on top.  Enjoy your pretty plate of Indian deliciousness.

or have as leftovers (even better)

IMG_5276Quinoa, curry, and a local fried egg.  Amazing!

Enjoy your weekend lovelies!

yesenia

 

 

Foodie Adventures: La Cerveceria

Good morning everyone!!!

Happy Monday!!!  I’m hoping that this morning is starting out right for you guys.  If you guys are coming back from a pretty good darn weekend, make it a good transition into an amazing week 🙂

Where do I begin!  Well, since Friday and Saturday were kind of a bust, I guess we’ll begin with yesterday.

My brother actually went back to school yesterday!!  With over a month at home, I’m definitely going to miss him.  I got really accustomed having someone around and actually spending A LOT of low key time together.  From going to yoga, car-pooling, cooking together, and even just being on our computers, I really enjoyed it.  Anyway we made it a point to drop him off and help him get settled in as a family.  My job….

IMG_5077Organize the pantry!!!  Usually I really don’t enjoy organizing, or cleaning, or being a responsible adult (I’m working on being domestic, don’t fret), but I was pretty excited to work with the food!  It’s more fun the single person way to me.  I find it kind of cute, and actually kind of satisfying playing around with YOUR ingredients.   After I was done, I was wanting to do one for myself.

BRUNCH!

La Cerveceria

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Wow.  Amazing.  I can’t wait to do this again.   It was my family’s first time doing “brunch” in the city, so I guess we didn’t have much to compare the place to, but the atmosphere and food didn’t disappoint.  Check out the website and you’ll see that the place is kind of modern chic, I guess you say (not a restaurant reviewer as you can see, so bare with me, people.)  La Cerveceria is a South American tapas restaurant, with strong Peruvian  influences.  I am half Peruvian, so I think it made it easier for me to enjoy or dislike.  Back to the ambiance though.  The walls have awesome artwork, from paintings, to newspapers, and photographs.  Wine and beer bottles take up a good portion of the walls, so you know it is a place that will try and serve any of your needs.  If you are a fan of spanish/bachata music, definitely come here.  It was like they had the top 40 bachata songs in the last 10 years or so.  It was loud enough for an upbeat casual feel, but not crazy “I can’t hear what you are saying” club status.

La comida

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Most of us started with Bloody Mary’s.  Yum.  It was light and fresh.  It wasn’t heavy with carrot juice or alcohol, and here  they used sake, which I thought was different.

Appetizers:

IMG_5090Ceviche

The ceviche wasn’t cooked, which was prob our only “complaint” even though I will call it a concern.  Ceviche is made of raw fish, that is cooked with lemon for a few hours.  It must be how they do it, because I’m sure they wouldn’t be serving fish raw if they didn’t mean to.  Peruvians do not eat it raw though.  If you like sushi, it shouldn’t be a problem.  It was also kind of pretty.

IMG_5089Quinoa salad

They took a traditional staple, quinoa, and put an american twist.  With toasted almonds, currants, and goat cheese, twas yummy.  The dressing was leche de tigre (tiger’s milk), which is the juice from the ceviche.  My dad tells me it’s like medicine.  Perfect after a night of drinking!

IMG_5093Tacu Tacu

This is actually a traditional dish from Peru, but again with some American twists.  Tacu Tacu is just rice with black beans and sauce.  On my dish, we have a sausage beer sauce topped with two poached eggs, and peruvian yellow sauce.  Serious Yum.  I wiped my plate clean, but actually tried really hard to savor every bite.

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I tried a bit of everyone’s entree, just to make sure none were poisonous.  All were delicious.  The sauce on everyone’s dish was amazing.   It was just enough food to keep us full, but not overly stuffed.

I especially liked the menu because they offer a little bit for everyone.  Tofu scramble and choclo for a great vegan option and my brother enjoyed eggs, potatoes, and mushrooms.  They use organic eggs, and local and organic produce when possible.  When I see things like that about a restaurant, I get really excited.  To me it shows the restaurants care and knowledge about quality of their food.   I love the motto “When in Rome, eat like a Roman.”  I may have just made that up, but you get it right.  I am a foodie and LOVE trying great food.  It’s part of the reason I want to move to California.  To see where it all began.

IMG_5081And I am happy to report that this loser will definitely be my side for the foodie ride… I’m soo corny.

Dessert anyone?

IMG_5121Apple tart from Whole Foods!

It was more like a breakfast cake, but yummy all the same.

Now it’s time for some healthy whole foods once more.  My tummy needs it.  After eating out or ordering in for the past week, I am ready for a mini detox plan.  Bring on the oatmeal and veggies!  I have some great posts lined up for you peeps so stay tuned.

 

Till next time homies!

 

yesenia

Mid-week “Gourmet” Recipes

Good morning people!!

I hope you all had a fabulous Monday!  You know what I actually didn’t realize till after the post?? Yesterday was Martin Luther King Jr Day!  Ugh, so horrible.  I didn’t remember till I went to yoga and it was packed.  Well the rest of the day, I took in all the inspiration and positivism of the class, and even social media, I could get in.  One that really stuck with me was from my yoga teacher.  She said something along the line of  “You know you’re living out your own thoughts when people start to think you are crazy.”  Pretty neat right?  If I had a penny for all the times my friends, family, or aquaintances thought I was wierd, looked at me like I was crazy, or even amazed (less negative crazy), I would be hell’a rich!  It’s very true though.  Those that go against the “normal”, what is familiar, or what they grew up with, big props to you!  It’s never easy to be the minority in something you truly believe in.  When you have the courage to speak up or act out, it could only better how you feel and maybe even touch the lives of others.  Here’s another one from King himself, “Almost always, the creative dedicated minority has made the world better.”

Enough motivation for you?  I try, just because i like ya.

Anybody interested in a bunch of quick recipes?  To me, I love a meal that just seems a little more special.  I actually promised this last week, so my apologies.  I hope you enjoy this sometime soon.  Each recipe is super easy and all together will be super tasty!

Roasted Veggies, Cilantro Quinoa, Herbed Tomato Sauce, Lemon Dill Trout

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Roasted Brussel Sprouts and Butternut Squash

  • a hefty bag of brussel sprouts halved
  • 1 butternut squash cubed
  • extra virgin olive oil
  • balsamic vinegar
  • salt and peppa

Preheat oven to 375.  Scatter veggies between two trays.  Drizzle with olive oil and balsamic vinegar.  Few pinches of salt and peppa to taste.  Mix together.  Let cook for about an hour.

Cilantro Quinoa

  • 2 cups of quinoa
  • 4 cups of water
  • extra virgin olive oil
  • 1 bunch fresh cilantro chopped
  • salt

In a medium pot bring the quinoa and water to a boil.  Then adjust the heat to a simmer and cover for about 15 minutes.  Once done, fluff with a fork and add in the olive oil and salt right away.  Once a bit cooled (5-10 min)  add in cilantro.

Herbed Tomato Sauce

  • 1 yellow onion chopped
  • 3 bulbs of garlic minced
  • 15 oz can of diced tomatoes
  • olive oil
  • 1 tbs thyme
  • 1 tbs parsley
  • 1 tbs basil
  • salt and peppa

In a medium sauce pan heat olive oil and add in the onions and garlic.  Let the onions sweat and add in the diced tomatoes.  Raise heat till it starts to simmer.  Add in the herbs and adjust heat so it doesn’t start boiling.  Let simmer for about 15 minutes.  Add salt and peppa to taste.

Lemon Dill Trout

  • 2 big trout fillets
  • olive oil
  • 1 lemon
  • dill
  • paprika
  • salt and peppa

In clear 9×13 pan place the fillets next to eachother.  Drizzle some olive oil, the juice of 1 lemon, sprinkle some dill and paprika to your liking.  Rub into the fish.  Salt and peppa to taste.  We grilled ours for about 30 minutes.  Depending on how thick your cut is, adjust the cooking time.

*Its best to start the vegetables first since they take the longest.  While they are cooking, you can cook the stove-top dishes and fish till its complete.  I may have gotten lucky with a helping hand from the bro on the grill.  Girls gotta do what a girls gotta do 😉

 

Quick Preview Before the Madness

Good Morning Everyone!

It is seriously early and I am tired and thinking about all that  I need to do during the next few days, but guess what… it’s FRIDAY.  I’m going to PA to see one of my good friends graduate.  So exciting!!  I haven’t been to a graduation since my brother’s, so this should be fun and new.  It’s always nice to see people during there big moments too, their smiles  are always priceless.

So anyway here are just my eats from yesterday.  I spent the day with the bro, and the eats were bangin!  I still have some packing to do, so enjoy this quickie 🙂

Banana Oatmeal with Almond Butta

Banana Oatmeal with Almond Butta

Indian Buffet #amazing

Indian Buffet #amazing

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Massage kale, roasted veggies, quinoa, and hummus

Massage kale, roasted veggies, quinoa, and hummus

Pumpkin Gingerbread under revision

Pumpkin Gingerbread under revision

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Enjoy your weekend guys!!!

 

yesenia