For me, this Quinoa, Beet, and Blood Orange Salad represents what I love most about spring and summer: color!
Although I’m slightly obsessed with roasted beets and would gladly eat them every day, I’ve also recently developed a love for raw beets. While raw beets lack the subtle sweetness that develops in roasted beets as they caramelize in the heat, they possess a wonderfully earthy flavor and crunchy texture that’s just divine in salads. In addition to their flavor and nutritional value (they’re rich in B vitamins, manganese, and antioxidants), red beets also turn everything they touch a beautiful shade of fuchsia. This is bad for clothes and cutting boards, but great for food. (Seriously though, you might want to change into a ratty old t-shirt when it comes time to shred the beets. Consider yourself warned.)
OK, I know I’ve been away for a while, BUT I have three–yes, three–recipes to share with you today! Hopefully, that will make up for my absence
I’m also going to share with you how I plan my meals for the week. Although I’m not always the best when it comes to planning ahead, it can make such a difference in how I’m able to spend my time during the week and the choices I make when it comes to what I eat. Basically, if I have healthy options available when my hunger strikes, I’m less likely to reach for those convenient but unhealthy options that usually appear in the form of pre-packaged foods. As they say, “If you fail to plan, you plan to fail.” Besides, I would much rather have some of this Pesto Quinoa Veggie Salad than stale, overly salty, and greasy chips any day!!
It all starts at the grocery store–my home away from home. Although I would love to buy everything that I want each and every time I get groceries, that’s just not possible. One thing that stops me is obviously money. I could easily spendhundredsthousands of dollars in one trip, but then my hubby and I wouldn’t be able to pay rent (which is slightly important). Then there’s also the issue of sorting out what I could actually do with all of that food. Although my belly sometimes seems like a bottomless pit, there’s a limit to how much I can eat (though my hubby might argue otherwise). Moreover, there’s not enough room in my already-jam-packed freezer. So since I can’t have everything I want (I know, first world problems), I try to incorporate different foods into my grocery cart and diet each week and keep those foods in constant rotation.
Do you ever go into the kitchen on a mission with a very specific idea about what you want to make, but you end up with something very different? Something better?!
When I first started out with these Quinoa, Fruit, and Nut Protein Bars, my goal was to create granola bars. What I gotin the end was not crispy, crunchy granola bars, but rather, more like delicious, soft cake bars!
And to be more specific, cake bars packed with tasty, wholesome goodness!
I’m having a really hard time dealing with the lack of winter squash at the grocery stores lately. Not too long ago, I was eating squash every day. Pumpkin, kabocha, spaghetti, butternut, acorn–I had at least one of each stored in my kitchen at all times.
So when I went to buy my groceries this past weekend and was informed that they didn’t have any winter squash in stock (this was after I pleaded with them to check in the back just to make sure), I nearly threw a tantrum. My lip quivered, my eyes welled up, and I couldn’t decide whether I should scream or cry (or both). The only thing that stopped me from throwing a full-blown temper tantrum was the fear of being kicked to the curb and told never to return. And since I practically live at the grocery store, I really didn’t want them to have to resort to that. Don’t think I didn’t throw a tantrum, though. I did, just not in the store. Instead, I went home to my hubby and whined like a baby about how much I miss my beautiful, delicious winter squash. Poor guy. Sometimes I think he deserves a medal for all that he puts up with.
On the bright side–and there’s always a silver lining–winter squash is now being replaced by an abundance of plump, fresh summer squash! Yay! New foods for me to obsess over Continue reading →
You know those grand moments when an idea comes to you like a flash of lightning–an idea so exciting that you can hardly control yourself! I don’t have those moments very often, but I’ve learned to act quickly whenever I do before the idea has a chance to disappear forever.