Roasted Broccoli & Feta Quinoa

True story: I was almost killed by a cherry tomato over the weekend. No lie.

Here I am, trying to get back on track with eating {mostly} healthy, and the plan completely backfires and literally almost does me in.

When you're a mama-on-duty 24/7 and eating becomes secondary to -- well, everything -- it's easy to get into the habit of grabbing things that are more treat-like than nourishing and forget to consume enough servings of fruits and veggies.

So, I've been making more of an effort to eat mindfully and choose carefully when it comes to my daily diet. Over the weekend, I wanted to munch with reckless abandon... but I behaved myself and stuck to mostly healthy choices. {Minus some ridiculous homemade brownies that happened. Balance, people.}

During my weekly visit to Trader Joe's, I had been seduced by some beautiful, vibrant red cherry tomatoes. When lunchtime came around on Sunday and I needed a quick bite, I reached for a handful of them with a dollop of hummus.

Steve was playing with Cole and I was happily snacking away when suddenly -- POP. I bit down and was nearly drowned by a giant wave of seeds and juice that erupted forth from the tiny tomato with the power of a Nerf Super Soaker.

I can imagine that the look on my face was priceless; the choking and gagging that ensued was enough to rouse Steve, who usually just looks at me like he's had enough of my dramatics when something of the sort happens.

Coughing, hacking and gasping for breath followed as I tried to get some air. As it turns out, aspirating tiny seeds is quite unpleasant. Once I cleared my airway, I sputtered words of disdain for the offending tomato {though quite delicious, if I'm being completely honest} and assured Steve that there was no need for the Heimlich or a call to 911.

Sigh. 

I doubt that a chocolate bar would assault me in such a violent fashion... just sayin'.

Consequently, cherry tomatoes and I are taking a little break from each other for a while. Meanwhile, I've come up with another quick dish that probably won't try to drown you or infringe upon your airway at all as long as you chew carefully while I recover: Roasted Broccoli & Feta Quinoa.

I can't tell you how many times I've made this, and I can't get sick of it. Roasty-toasty broccoli {I like it almost burnt to a crisp} gives a nutty and textural bite to simple quinoa salad. Punctuated by salty bits of feta cheese, everything is brought together with an easy lemon vinaigrette for a tangy zip.

Healthy eating may extend your life -- or, it may cut it short! Ha. So you might as well enjoy the things you eat; this dish will kill two birds with one stone!

Roasted Broccoli & Feta Quinoa

1 1/2 cups broccoli florets, cut into bite sized pieces
1/4 cup olive oil, plus 1 or 2 tablespoons extra for roasting broccoli
Salt
Juice of 1 lemon
1 small clove of garlic, grated or finely minced
1/2 teaspoon dried marjoram or your favorite herb
1 cup cooked quinoa
1/4 cup crumbled feta cheese

1. Preheat oven to 450 degrees. Prepare a baking pan by lining with foil. Place broccoli florets on pan and drizzle with about a tablespoon or two of olive oil, tossing to coat. Sprinkle with salt. Roast for about 15 to 20 minutes, depending on how toasty you like your broccoli.

2. Meanwhile, prepare vinaigrette by whisking together 1/4 cup olive oil with the juice of 1 lemon, garlic, marjoram and a small dash of salt. Set aside.

3. When broccoli is finished roasting, remove from baking sheet and place in a medium bowl. Add cooked quinoa and crumbled feta cheese. Drizzle vinaigrette over top and fold ingredients together gently until well combined.

Serve warm or at room temperature.

Blue Cheese & Bacon Twice Baked Potatoes | Castello #BluesdayTuesday

I am officially outnumbered by men in my household. We started out 50/50 when we moved in together many moons ago. Then we added on a fur-baby who tipped the balance in favor of testosterone. And now, the addition of our son has really pushed me into the minority.

My mother-in-law, who also lived in a male-dominated household in her child-rearing years, promises that it's not so bad. She even confided that most times it's nice to be the queen among kings. I'll take her word for it.

So far, all I'm seeing is a heightened tolerance to foul smells and a growing commitment to meatier meals. {Though currently, we're still testing out the waters with fruits and veggies for Cole. But I see what's coming up ahead.}

It is no secret that I'm not a huge meat eater. I could happily subsist on meals like cheese and crackers, seasoned veggies and the occasional bowl of cereal. You know, "girl food." But a girl's gotta adapt, which is how I got into all this cooking business to begin with. {Still no red meat for me.}

Whether I'm cooking something to please the "hims of the household" or to indulge my own palate, there is one great equalizer: cheese. Yes, I try to use it sparingly but it just goes so well with so many things. {And it's so darn delicious.}

Case in point: Blue Cheese & Bacon Twice Baked Potatoes. I mean, who doesn't love cheesy potatoes?

Tangy, creamy Castello Extra Creamy Danish Blue shines in this easy side. If you are a lover of blue cheese, your mouth will do a little happy dance and rejoice. That sharp blue cheese "bite" is unmistakable, but mellowed by the creaminess and richness of this decadent rendition. Combined with crispy, smoky bacon there's a little love in here for everyone.

Give this crowd pleaser a try... it'll impress boys and girls alike!

Disclosure: This post is sponsored by Castello Cheese for Summer of Blue; I have been compensated for this post. However, as always, the opinions you read here are all my own.

Blue Cheese & Bacon Twice Baked Potatoes
Makes 6 servings

3 russet potatoes, scrubbed & dried
Olive or canola oil
Kosher salt
1/3 cup plain Greek yogurt
2 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
5-6 slices of bacon, cooked and crumbled
2.5 ounces {approximately} Castello Danish Blue Cheese, plus extra for sprinkling

1. To bake potatoes: Heat oven to 350 degrees. Rub potatoes with oil and sprinkle with salt. Place directly onto center rack and bake for about 1 hour or until tender. {A knife should easily pierce the potato.} Remove potatoes from oven and allow to cool enough to handle.

2. Once cooled, cut potatoes in half lengthwise. Carefully scoop out the insides leaving a thin wall of potato so that they are sturdy, taking care not to puncture the skins; place in a medium-sized bowl.

3. Heat the oven to 400 degrees. Place potato boats on a baking pan and bake for 8-10 minutes.

4. Meanwhile, to the potato in the bowl, add Greek yogurt, butter, salt, garlic and onion powders. Mash until smooth {or use a hand mixer, but don't overmix or you'll get gluey potatoes}. Gently fold in 3/4 of bacon {reserve some for crumbling on top} and Castello Danish Blue.

5. Scoop filling into each potato boat, dividing evenly among each one. Top each potato with reserved bacon and extra blue cheese.

6. Return to oven for another 15-20 minutes until heated through and the top just begins to brown.

Serve hot.