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Meatless Tri-Color Quinoa Chili (V+GF)
It’s been a long time since I’ve made chili and I’m not sure what possessed me to make it on one of the hottest days of the year. Has it been hot where you live? I typically don’t have reason to complain about the temperature because it stays pretty mild but this past week has just felt so hot to me. So yeah, it’s random that I decided to make chili right now when it’s so clearly not the weather for it. But I made it anyway and that’s the point here because it turned out really good. To me, chili is one of those meals that are like “go…
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Crunchy Quinoa Walnut Granola (No Added Sugar)
You knew this already, but granola is totally my jam. I love the crunchy, nutty texture and the fact that everything you throw into it becomes like a beautiful piece of a delicious puzzle once it’s baked. You can mix and match flavors so that every time you make it you get a brand new thing. The things I love don’t stop there though, that’s just what you can put into granola. I didn’t even begin to cover the world of possibilities for what you can put the granola into, which is basically everything. Tell me, have you ever tried granola on a salad? Well, if not you’re missing out. Bae my…
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Creamy Quinoa Fiesta Taco Soup (Vegan+GF)
How about a taco Thursday? So my taco Tuesdays sort of got a little side-lined during my traveling but that doesn’t mean we can’t still go Mexican today, right? So my sister and I were in Southern California for over 4 days and we just barely managed to eat Mexican food once. Okay, I know, I know, Mexican food is the thing there. People come from all over the world and know that it’s the place to get the authentic stuff. It’s just that ironically, out of a huge family that all love Mexican food, my sister and probably like it the least. For her it’s that she doesn’t enjoy…
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Thai Peanut Quinoa Macro Bowls (Vegan+GF)
That moment when you write a great (long) post to share with your peoples and it all gets erased……….uh huh…….yeah. I’m so sorry guys but I literally just lost my entire post, thank you crappy internet connection! I mean I could just not mention it but I was already in a #KeepinItReal mood today, so I’m thinking this post is going to be pretty short and sweet now. I hope you guys don’t mind. In what I had written I talked and explained some things about this trip I keep bringing up. Well, instead of trying to remember everything I said I’m just going to shorten it down and tell you…
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Summer Berry, Sweet Corn, & Basil Quinoa Salad + Seedy Vinaigrette (Vegan+GF)
I’m not sure how you guys are going to feel about me sharing a salad today. I was really kind of hoping you would be excited about it but I also realize that not everyone considers a salad something to get hyped about. What if it has tons of fresh berries and delicious seeds though, does that make it better? Well, at least I’m pretty excited to share it with you. I sometimes get cravings mid-week for something light and fresh to get through the rest of the week. I don’t know, just something about Wednesday says salad time to me, what do you think? I feel like this salad…
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Moroccan Quinoa & Veggie Curry Stuffed Sweet Potatoes (Vegan)
I’m really hoping that you guys are as excited about this recipe, and all things stuffed for that matter, as I am right now! So I just remembered that St. Patrick’s Day is tomorrow and Easter is less than 2 weeks away! Wow, how did that happen? I guess I should say happy saint pattie’s day then, but this recipe has nothing to do with it. Although, I guess potatoes are pretty Irish, so does that count? I don’t know, but as it’s not an actual holiday for most of the planet and honestly, if you’re under twenty-one years of age and you’re not Irish, it’s just the day that you’re…
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Roasted Butternut Squash, Quinoa, & Lentil Burritos (Vegan)
Who wants a burrito? These are fairly simple to make but there is the roasting part that takes a few minutes. I don’t know if you remember the last butternut squash recipe I made but I peeled and cubed it prior to cooking. That’s pretty much the only way to get pretty cubes but for this recipe I only want soft squash. I wasn’t in the mood to do any annoying peeling either, so I just sliced the thing in half, shoved it in the oven until soft, and then scooped out what I wanted. Of course, then I still ended up peeling the squash because I can’t bear to throw away…
