Scrambled Egg Salad

Today I got off work and was feeling pretty hungry, but it was only 3:00pm. I decided I would have a mini meal that would last me till dinner for sure! I concocted a wonderful blend of scrambled eggs, greens and a little cheese. It was delicious! I still have onion mouth from it...haha. Yesterday I looked up what spices are the best for our bodies and discovered that Turmeric was on the list! It added a really nice flavor to the eggs and made me feel good that I was consuming a spice that helps with inflammation.

-Ingredients-

-2 large eggs

-a pinch of Turmeric (Turmeric has anti inflammatory agents in it)

-a generous shake of garlic powder

-a splash of milk (or soy, almond, coconut...etc)

-a handful of mixed greens, I used spinach and kale

-diced red onion

-a quarter of an avocado

-a half of a slice of cheese

-Directions-

-heat up a skillet on the stove.

-crack the eggs into a small mixing bowl, discarding one of the yolks. 

-add the turmeric, garlic powder and milk to the egg mixture, then whisk until blended.

-scramble the eggs in the skillet.

-on a plate, throw together the diced red onion, chopped up avocado, broken apart cheese and rinsed greens mixture.

-add the scrambled eggs to the plate and there you go! A delicious blend of healthy :]

I also had a chocolate craving and decided to make my Tofu Mousse, man is it good. Hit the spot perfectly. 

Zesty Quinoa Avocado Boats :]

These wonderful boats of joy feel so healthy and delicious going down! I will definitely be making many versions of them. It is so easy to substitute, add or remove any ingredient and it will always be delicious :D

-Ingredients-

-1/2 cup of cooked quinoa (cooled. I like to have a cup of cooked quinoa in the fridge most days)

-1/2 cup of corn (drained)

-1/2 can of black beans (rinsed)

-1/4 cup minced cilantro

-1/2 cup chopped red onion

-1/2 cup chopped green or red bell pepper

-1/2 cup cheese of your choice

-1.5 Tbsp taco seasoning 

-1 tsp garlic powder

-2 avocados

-Directions-

-To cook quinoa, for every cup of dry quinoa add two cups of water. Make sure you rinse quinoa in cold water before you cook it. Bring the quinoa and the water to a boil and then set to simmer for 15 minutes so it absorbs the water completely. For this recipe you'll want to stick it in the fridge until it cools down before mixing with the other ingredients. 

-Prep all vegetables and throw together into a bowl. Then add the cheese.

-Mix them with the taco seasoning and the garlic powder. 

-Add cooled quinoa to the mixture. (You may want to add more of the spices after)

-Cut avocados in half and hollow out a little bit to make room for the filling. Peel the skin off and then stuff overflowing with the quinoa mixture. 

-I like to serve the boats with salsa and lime chips :]

Cheesy Quinoa Bites

These delicious patties of goodness are very filling and fun to make! When I dip them in marinara sauce and add chunks of creamy avocado it reminds me of eating...bread sticks actually. So for you gluten free rock stars out there missing the taste of yummy bread sticks, try this.

-Ingredients-

-2 cups of cooked quinoa

-2 large eggs

-1/2 cup chopped carrot

-1 cup sliced green onion

-1/4 tsp black pepper

-2 cloves garlic, minced

-1/2 cup parmesan

-2 tbsp flour (or red mill GF flour)

-1/2 tsp seasoning salt (I like Lawry's)

-Directions-

-Cook quinoa in vegetable broth or low sodium chicken broth. (always rinse quinoa thoroughly before use)

-Preheat oven to 350 degrees.

-mix together all ingredients except quinoa and stir until smooth.

-add cooked quinoa and mix until evenly distributed.

-in a mini muffin tin distribute batter so it fills each cup to the top.

-bake for 13-15 minutes.

Crock Pot Picadillo

This recipe is by far my favorite type of taco meat. I am not a huge meat fan but I could eat this on its own. I am making this tomorrow for the Seahawks game! I can't wait to show my parents this blissful concoction. 

-Ingredients-

-2 pounds of lean ground beef

-1 cup of minced onion

-1 cup diced bell pepper (I like red)

-3 cloves garlic, minced

-1/4 cup minced cilantro

-1 small diced tomato

-8oz can tomato sauce

-1/2 to 1 cup of pimento stuffed green olives

-1/4 tsp garlic powder

-1 1/2 tsp ground cumin

-2 bay leaves

-salt&pepper to taste

-Directions-

-Brown the meat in a skillet on medium heat and season with salt. Then once the meat shows no redness, drain the grease.

-add onions, garlic and bell pepper to the meat in the skillet and cook for another 3-4 minutes.

-transfer the meat to the slow cooker and add tomato, cilantro, tomato sauce, 1/4 cup of water, olives and then add the spices.

-set slow cooker on high for 3 to 4 hours.

-discard bay leaves before eating.

You'll have a good amount of leftovers if only making it for two! But that's all the better.

I must give credit to Skinnytaste.com for supplying me with this recipe! :]