8/18/14

Loaded Quinoa Bowl (Make It and Pretend Like You Didn't Overindulge This Weekend)

What do you do after a weekend full of overindulgence and carbs?  You meal plan like your hair's on fire and invite one of your best buds over for a quinoa bowl.  Done.  Bam.  Balance is restored.  

Well.  If we're playing for-reals then we know that it's not that simple but this festive bowl sure is a start.  It also screams summer time and requires minimal cooking and prep time.  

Also, there's feta.  Who doesn't love feta?  Feta....it's a game changer.  But you know that already.  

On to the quinoa bowl.  This one was flavorful and packed with goodness and had I been able to reach the organic chickpeas on the very top shelf at the Kroger....it would have been "clean" too.  However, not one to go looking for trouble I decided that an all organic quinoa bowl wasn't worth a broken elbow.  Right?  Yes.

Loaded Quinoa Bowl
from Clean Eating Magazine

1/2 cup of quinoa
8 thin asparagus spears, trimmed and chopped
1/2 cup thinly sliced radish or bell pepper
1 cup canned chick peas, drained
1/4 cup fresh lemon juice
1/4 cup cilantro
1/4 cup feta
1 tbl almonds, chopped
1 1/2 tsp olive oil
salt and pepper

Combine the quinoa with 1 cup of water.  Bring to a boil and cook for 10-15 minutes or until the water is absorbed.  Add in the asparagus and cook for one minute.  Transfer to a big bowl.  Add in the rest of the ingredients and toss to combine. 

Serving size 1 1/2 cup (makes 2)
Points plus 10
     

8/15/14

A Few on Friday

1.  I recently purchased, received and built this lovely cart from Ikea.  It's functioning as a bar cart right now, functioning quite well I'd say.  It's fantastic for folks with minimal storage and a great way to add a splash of color to your kitchen and a splash of soda to your vodka.  Cheers, people.  

2.  Any Weezer fans out there?  This is my  new favorite running jam:

3.  Are you in the mood to do a good deed today?  Excellent.  First....smile at the person beside you.  If there's no one around you then smile at yourself and give yourself a high five for being awesome.  Good job.  Second, throw some cash to a good organization.  Liiiiiiiike to my St Jude fundraiser! Go HERE.  Or to THIS Akita rescue site.  Or to THIS really cool program in Helena/West Helena.  Or to the always wonderful Episcopal Relief and Development.  Or maybe you want to help educate people on mental illness by donating HERE.  

4.  Although I miss many things about living in Greenwood, I sure don't miss the grocery shopping. Oxford has lots 'o grocery options...a new one I'm loving is the Living Foods Organic Cafe and Market.  It's there that I discovered Hilary's line....check it out y'all.  Their veggie burger is the bomb.  

Happy Friday friends!  Be well and do good work!     

8/4/14

Sauted Kale

Y'all.  I know that kale is hipper than bacon and cupcakes combined and you've probably had it a million different ways by now.  Chips, hummus, hell maybe you've had it baked into a cupcake topped with bacon.  Served it with a side of kale hummus or something crazy-town like that. 

But if you haven't tried this super simple presentation of it I suggest that you do.  I used red kale, the recipe called for young kale.  I'm not kale-skilled enough to know the difference so whatevs.  I originally got this bunch of kale to use for salads but like many of my best laid plans.....that one fell off to the wayside.  No fear, dudes, as I decided to enjoy this kale sauteed up next to parmesan catfish (recipe forthcoming) and homemade risotto (not even a little worth it).  Enjoy!
Sauteed Kale
from Food Network

1 head of kale, roughly chopped
2 tbl olive oil
2 cloves of garlic, sliced
1/2 cup of vegetable broth
2 tbl red wine vinegar
salt and pepper, to taste

Heat the olive oil in a large pan (make sure you've got a lid!) and add the garlic.  Cook the garlic until fragrant but not until it's turning any colors.  

Add in the broth and the kale, toss to get it all coated. Crank up the heat to high and cover.  Cook for five minutes.  

Uncover and season with salt and pepper.  Add in the vinegar and give it a good toss.      

**I didn't calculate the points on this one but I'd probably say that it's about 2 points for 1/4 of the recipe since it's got the olive oil in it.  

8/1/14

A Few on Friday

1.  I can't handle this book: 


The Tale of the Dueling Neurosurgeons is written by a fella named Sam Kean; he's able to explain the brain in a witty and straightforward way.  I've been fascinated with the brain/mind/all that jazz since attending the Mindfulness conference at Kripalu in June.  Seriously, guys, can't get enough.  It's a bit graphic, though, know that going in if you've got a weak stomach. 

2.  I also cannot handle the following products from Lush:

Big Shampoo

No Drought

Dark Angels 

All three of these products are fantastic for an oily gal like myself; the Big Shampoo is especially fantastic and can only be described as a game changer.  Also, since it's Lush, they are working to fight animal testing and are all handmade and natural and shiz. 

3.  I'm starting a new job Monday.  I'll be working in a high school and absolutely plan to channel Tina Fey 85% of the time.  

4.  I went to my second but by far hottest hot yoga class this afternoon.  It was great but I must admit that at one point I floated up above myself kind of like I did when I was running the marathon in February.  I'd brought my inhaler (just in case) but neglected to bring a medium size towel and a change of clothes, both of which would have been much more useful.  

Seriously.  Didn't think it was possible for one person to sweat that much.  

5.  We at the McCaleb apartment are on a Rose kick.  Well, the mister is on a rose kick and that's what he keeps bringing home when he runs to the store to grab a bottle of something.  Me?  Not complaining.  Enjoying my glass.  Like, as I type.

What are you kicking back this summer?   

Happy weekend!  I wish you radness!