Asian-Inspired Stuffed Peppers

I've been somewhat of an innkeeper lately with a friend of ours staying over at our house a few days a week as he completes a work project up our way. It has been no trouble at all having him as a house guest; in fact, it's brought back some fun memories since he was my husband's college roommate and my neighbor during my first year at the University of Florida.

We often give him credit for bringing us together since he knew before we did that we were meant for each other. So I figure least I can do is give the guy a hot meal and a place to stay since his foresight is part of the reason for my happy marriage.

But there is nothing that makes you think about your eating habits like having a house guest. I've found that the days that he stays with us, I try to offer variety and creativity in my cooking rather than just tossing together whatever is easiest as I would do if it were just the two of us. {Because it's completely fine to serve "chicken. again." to your husband on a regular basis.} You'd think that with all the time I spend in the kitchen, this wouldn't prove to be a difficult task... but you'd be surprised how often you fall back on boring "reliable" when no one else is looking.

In a way, having someone else to feed has been a creative cooking exercise of sorts, which I greatly appreciate because I've been in a bit of a rut.

After returning from a weekend of indulgence at the Food & Wine Conference, I've been trying to get as many vegetables and healthy things as possible into my meals. But feeding two guys is no time to serve "light & fit" dishes, unless you want rustling in the pantry as they look for something to snack on immediately after dinner. That's how these Asian-Inspired Stuffed Peppers happened.

Hearty enough to satisfy the guys, but healthy enough to fit into my allowances for the week, they proved to be a crowd-pleaser. I bulked up just a pound of ground turkey meat with a variety of veggies and added quinoa for extra protein and fiber, which stretched the filling enough to fill 6 large pepper halves {and feed two hungry men}. The simple sauce bumps up the flavor factor and makes you want one forkful after another.

These peppers were thumbs up all around and still simple to make, which made for a happy visitor and pleased regulars, too. Don't wait for a house guest to try these out with your family!

Asian-Inspired Stuffed Peppers
Makes 6 stuffed pepper halves

3 large green bell peppers, seeded & sliced in half lengthwise
1 tablespoon olive oil
1 medium onion, diced
1 pound ground turkey meat
1/2 cup carrot, diced or chopped
1/2 cup broccoli florets, chopped
1 small zucchini, diced
1 cup cooked quinoa
1/4 cup soy sauce or tamari
1/4 cup water
1 teaspoon sesame oil
1 teaspoon sriracha {or more if you like heat}
1/4 teaspoon ground ginger
1 clove garlic, minced or grated
1 tablespoon cornstarch


1. Preheat oven to 375 degrees. Line a baking pan with foil. Place halved bell peppers on pan and set aside until ready to fill.

2. In a large, deep skillet, heat about 1 tablespoon olive oil over medium-high heat. Add diced onion and saute until softened and fragrant, about 4-5 minutes. Add turkey meat to skillet and saute until no longer pink.

3. Toss in carrots, broccoli and zucchini and cook for about 4-5 minutes until just starting to soften. Add quinoa and stir to combine.

4. Meanwhile, in a small bowl or measuring cup, whisk together soy sauce, water, sesame oil, sriracha, ground ginger, garlic and cornstarch {try to make sure there are no cornstarch lumps if possible}. Add to meat and vegetable mixture and stir until everything is well-coated and sauce is slightly thickened.

5. Spoon filling evenly among bell pepper halves. Bake for about 5-20 minutes or until the peppers become slightly tender.

Serve hot or warm.

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.

Honey-Dijon Chicken Quinoa Wraps with Apple Slaw

I have had the privilege of witnessing dozens of friends enter a fascinating stage in their lives: Parenthood.

It is truly an experience like no other. Watching folks who I have seen dance on tables, do keg stands, date their way to their Mr. or Mrs. Right and forget to feed goldfish bring new little lives into this world -- and become amazing mommies and daddies -- is semi-magical. 

All joking aside, looking on at what it takes to do the job well has earned my utmost respect. Raising tiny people is hard work. 

Today, I'm joining a group of bloggers in virtually showering Katie from Katie's Cucina with love, dishes and well-wishes as she gets ready to welcome a precious baby boy into her family! 

Katie and I first met at an Orlando bloggers' conference a few years ago. We didn't get to chat much what with all the learning & conferencing going on, but I started to follow her blog after getting some tips from her during a food blogger breakout session. Soon after, I determined that we were birds of a feather. She's a blogger, a foodie and she's even super-crafty... if we lived closer, I'm sure we'd come up with a project {or twelve} to work on together! 

I just know that Katie is going to make a fantastic mama, and I can't wait to see all the fun things she whips up for her little one -- he's going to be one lucky little guy having a mom who is a great cook & a DIY superstar!

If I've gleaned one thing from observing hard-working moms, it's the fact that they are often tired, busy people. People that sometimes don't get to shower for days on end because they're looking after everyone elses' needs. And that means that sometimes these moms aren't getting time to eat properly, either.

But if anyone needs proper nutrition and sustenance, it's a mama. They need energy for late night feedings or running after teetering toddlers; vitamins and minerals to produce nutrient-rich food for itty bitty babies; substantial meals for holding them over when they can't quite get into the kitchen or out of the nursery.

The wrap recipe I'm sharing today -- Honey-Dijon Chicken Quinoa Wraps with Apple Slaw -- take a little preparation, but once you have all the ingredients, you've got yourself a simple "just assemble" meal that also makes you feel like you're getting to eat something a little more fancy than a stale PB&J.

Protein-filled quinoa is tossed with shredded chicken {go ahead, take a shortcut from store bought rotisserie if you need to, you deserve a break!} and moistened with a tangy honey-Dijon vinaigrette. Crunchy bits of green apple and walnut add both nutrition and texture, while arugula lends some green and a zippy bite.

The best part about wraps is how easy they come together and how simple it is to add or omit your favorite ingredients to suit your needs. Baby or not, this is a dish no one will want to turn down -- unlike diaper duty. ;)

Best wishes to Katie and her husband as they round the bend on the next great adventure and meet their new addition!

Check out the other easy, parent-to-newborns-friendly recipes {and crafty projects!} from the other bloggers who participated!

Easy Broccoli & Cheddar Soup from The Little Kitchen
Buffalo Chicken Stuffed Peppers from Cook the Story
Individual Tortilla Caprese Pizzas from a farmgirl's dabbles
Easy Cheesy Potato Corn Chowder from A Little Claireification
Slow Cooker Jambalaya from A Spicy Perspective
Italian Style Stir Fry from Aggie's Kitchen
Apricot Chicken from Bombshell Bling
Easy Baked Spaghetti from Chocolate & Carrots
Cuban Casserole with Whole Grain Mustard Butter Biscuits from Climbing Grier Mountain
Freezer-Friendly Quinoa Meatballs from Cooking with Books
Baby Boy Subway Art Printable from H2OBungalow
Peanut Butter Chocolate Chip Banana Cake from Inside BruCrew Life
Asparagus And Leek Quiche from Kokocooks
Roasted Lemon Parmesan Chicken with Red Potatoes from Life After Empty Nest
Yogurt Blueberry and Honey Smoothie from My Sweet Zepol
Pesto Parmesan Chicken Salad from Shaken Together
Printable Baby Whale Themed Cards and Project Life Mini Album from Simply Kelly Designs
Coconut Cookie Butter Sandwich Cookies from Simply Southern Baking
Slow Cooker Pot Roast with Garden Vegetables from Sweet Remedy
Easy Kofta Kebabs from Tasty Chomps
Crock Pot Fajitas with Chicken and Quinoa from The Dinner-Mom
Overnight Oatmeal from The Hungry Housewife
Honey-Dijon Chicken, Apple & Quinoa Wraps from The Kitchen Prep
Slow Cooker Italian Chicken Soup from The Lemon Bowl
Slow Cooker Pulled Pork Tacos from The Nifty Foodie
DIY Whale Art from While They Snooze
One Pot Mexican Chicken and Rice from Yellow Bliss Road

Honey-Dijon Chicken Quinoa Wraps with Apple Slaw
Makes 2 wraps

1/2 cup cooked, shredded chicken {or rotisserie chicken, shredded}
1/2 cup cooked quinoa
1/2 a green apple, sliced or shredded with a mandolin & tossed with 1 tablespoon fresh lemon juice to prevent browning
2 tablespoons walnuts, chopped
1 cup arugula
2 whole wheat wraps {make sure it's a good, flexible kind}

For vinaigrette:
1 tablespoon Dijon mustard
1 tablespoon honey
2 tablespoons fresh lemon juice
2 tablespoons olive oil

Combine all ingredients in a jar with a tight fitting lid. Shake until well combined.

1. In a medium bowl, toss together chicken and quinoa. Pour vinagrette over top {you may have some left over} and mix well.

2. Place each wrap on a plate. Top each wrap with half of the arugula. Add half of the chicken mixture to each.

3. Place half of the apple slaw on top of each wrap. Sprinkle each with about a tablespoon of chopped walnuts.

4. Carefully roll up wraps and secure with a toothpick. Serve immediately.

Keep It Clean: Acorn Squash Stuffed with Spiced Quinoa

After all the tooth-achingly sweet, deliciously cheesy, and glutenous recipes that I have been posting lately, I feel like I need to tell you that I haven't completely fallen off the clean food wagon.

More often than not, you will find me happily enjoying healthy options {and usually posting them on my Instagram}, though -- if it isn't obvious -- I really like sharing all the naughty things. They're just a lot more fun to take pictures of for some reason.

Though I've definitely indulged in some enticing goodies lately, I've continued to try to "keep it clean" for the majority of the time, especially since my surgery is right around the corner. I'm keeping my fingers crossed that it will all go smoothly and that recovery will be quick so I can get into the full swing of cooking as the holidays approach.

Fall is such a foodie season with all the scrumptious and creative treats that come with Halloween, Thanksgiving and all the other holidays that take place during the last few months of the year. But, you don't have to eat poorly in order to celebrate the flavors of fall.

In fact, this dish is packed with both nutritious ingredients and the essence of autumn.

Quinoa remains one of my go-to dishes for any time I need something healthy, versatile and tasty. I can't even tell you how many different quinoa combinations I've come up with since I discovered it a few years ago. Every time I make it, I'm pleasantly pleased with the result.

This Acorn Squash Stuffed with Spiced Quinoa was no different. Maple-basted acorn squash serves as a charming vessel for this lightly cinnamon-spiced quinoa. If you've never tried cinnamon in a savory dish, I urge you to try it out... it lends an amazing warmth and subtle sweetness that works so well in dishes where you might not expect it. The crunchy toasted almonds and sweet, chewy cranberries complete the flavor party.

I love that these make elegant individual servings that would work as an appetizer or side dish for a dinner party. {Sort of like these... don't forget to enter to win your own set!}

What are some of your favorite healthy and festive fall recipes? I'd love to give some of them a try!

Acorn Squash Stuffed with Spiced Quinoa
1 cup quinoa, rinsed
1 1/4 cups water
1 cinnamon stick
1 bay leaf
1/2 cup sliced almonds, toasted
1/3 cup dried cranberries {preferably unsweetened}
3 tablespoons extra virgin olive oil
2 tablespoon apple cider vinegar
1 teaspoon pure maple syrup
1/4 teaspoon sea salt

2 acorn squash, cut in half, seeds removed
Olive oil
Maple syrup
Sea Salt

1. Preheat oven to 400. Prepare a baking sheet by lining with foil.

2. Brush inside halves of acorn squash with a drizzle of olive oil and a drizzle of maple syrup. Sprinkle with salt.

3. Place on prepared baking sheet, cut side down, and bake for 25-30 minutes {depending on size of squash} or until the squash is tender enough to be pierced with the tip of a knife easily.

For Quinoa:

1. Meanwhile, in a medium pot, bring quinoa, cinnamon stick and bay leaf to a boil. Reduce heat to medium and cover. Cook for about 10-12 minutes or until the water is almost fully absorbed. {Keep an eye on it as you don't want the quinoa to burn and stick to the bottom of the pot.}

2. Once almost all the water has been absorbed, reduce heat to low and let steam for another 5-7 minutes. Fluff with a fork. Remove cinnamon stick and bay leaf.

3. In a large bowl combine cooked quinoa, toasted almonds and cranberries.

4. In a small bowl, whisk together olive oil, cider vinegar, maple syrup and salt. Pour over quinoa mixture and toss to coat.

5. Scoop quinoa into cooked acorn squash halves.

6. Return to oven and bake for about 10-12 minutes or until the top starts to become toasty.

Coming Clean: Quinoa, Beet & Bean Burgers

I'm going to admit something kind of silly: I used to be afraid of eating avocados. And coconut. And nuts & seeds. And olive oil.

What do these things have in common?

They're all high in fat.

It wasn't the food itself that I was afraid of, but the effects they might have on my weight. Thinking back on it now, it is probably one of the most nonsensical things I've ever thought.

I've never had a real problem with weight. Except for the fact that I weighed almost 10 pounds at birth. But that was sort of beyond my control.

I mean, there was a period of time that I was way squishier than I should have been. Freshman and sophomore year of college I put on weight and didn't even really notice it until I had to go up a few jeans sizes. I can assure you that those pounds did not happen because of avocados and olive oil.

My junior year I slimmed down quite a bit and I weigh less today than I did then.

But it's important to remember that weight isn't the only indicator of health. Flipping through "beauty" magazines is the best way to lose track of that... but that's a whole 'nother post for another day.

I know I am healthier at 31 than I was at 21, and that's something to celebrate. I got smarter about what it means to eat "real food". I stopped buying so much stuff in boxes and cans and started cooking with fresh ingredients. And I've stopped thinking silly things like the fact that eating an avocado a day will have ill effects on my dress size.

When I started my "Coming Clean" project six weeks ago {!}, that little bit of apprehension started tugging at my thoughts... but limiting myself to low/no-sugar, no dairy, all-natural foods didn't leave a whole lot of wiggle room in the department of snacking. So what have I been eating to fill myself up?

A lot of avocados. Nuts and seeds. Coconut milk. Heart healthy oils. Fruits and veggies. Whole grains. Surely, I must have put on a few pounds, right?

Not so much. I actually lost a few pounds. And that wasn't even my purpose. It's just come as a natural result of eating the kinds of fats my body needs and uses.

The verdict? There is a major difference between fats that come from walnuts and salmon, and those in cheesecake and cheeseburgers. Now if only we could ensure all fats were created equal...

Speaking of burgers, this recipe for Quinoa, Beet, & Bean Burgers is not something I would have thought to try a few years ago. Beets have never appealed to me, but they're one of Steve's favorites so I thought I'd try out a new way to use them in our meals. The result was an extremely healthy patty, jam-packed with things you can feel good about eating. A tiny bit of sweetness from the beets, protein and substance from the quinoa, heartiness from the beans, and a little crunch {plus HEALTHY fat} from the walnuts.

Something new for you to add to your buns... and don't worry, they won't make your other buns any bigger.

*I'm pretty sure you all know this already, but I'm no health expert... I'm just a girl trying to do my best staying healthy and share my observations in hopes that they'll help you, too. Please take into consideration your personal dietary needs before making changes to your diet.

Quinoa, Bean & Beet Burgers
Adapted from "The New Persian Kitchen" by Louisa Shafia via PureWow

1 1/2  teaspoons coconut oil or olive oil, plus extra for cooking
1/2  large onion {about 1 cup}, diced
2 cloves garlic, minced or grated
5 large pitted dates or raisins {about 1/2 cup}, finely chopped
1/2 cup walnuts, roughly chopped
2 teaspoons paprika
2-3 small beets, peeled & grated* {about 1 cup's worth}
1/2 cup white beans {I used Great Northern}
1 1/2 cups cooked quinoa
1 egg, lightly beaten
Salt & pepper to taste

1. In a skillet over medium-high heat, melt coconut oil. Add onion and cook until softened and translucent. Stir in garlic and cook for about one minute.

2. Add chopped dates, walnuts, paprika, and beets. Cook, stirring often, until the beets are softened. Gently fold in beans and cook for another minute or two.

3. Transfer beet mixture to a food processor or blender. Pulse until ingredients are combined. {Do not puree, you just want to chop the mixture up a bit.}

4. Scoop mixture into a large bowl and fold in cooked quinoa until uniformly mixed. Add egg, salt, and pepper, and mix until well incorporated.

5. Form into 8 patties, as you would burgers.

6. Cooking options:

Pan Fry: Melt 1-2 tablespoons of coconut oil to a large cast iron skillet or medium-high heat. Arrange patties in skillet and cook until crisping up and some spots are darkened, about 3-4 minutes. Flip and cook through on other side.

Bake: Arrange patties on a foil-lined sheet pan greased with olive or coconut oil. Spray {or brush} the tops of the patties lightly with olive oil {or coconut oil}. Bake for about 20 minutes or until the patties no longer look wet and are cooked through.

Serve on whole wheat burger buns with your favorite toppings, or bun-less!

*I use my food processor's shredding disk to make the job easy. Remember, beets stain quite a bit, so steer clear of the {gorgeous} juice if you can!

Coming Clean: Quinoa "Burrito Bowl"

Things have been busy, busy, busy lately.

I started a new job, have had an event in or out of town every weekend for weeks on end, have been planning our anniversary getaway {which is happening next week... I have no idea how it got here so fast}, and have been working on a handful of other projects {With deadlines. Not the "clean the closet" kind}. Not to mention, you know, life and stuff.

What happens when you're constantly on the move?

You get hungry. {Well, I do, at least.}

And what happens when you're hungry but you don't have much time to dedicate to cooking?

You make baaaad decisions. Drive-thru decisions. Ice cream for dinner decisions.

{For the record, I am a strong supporter of ICFD [Ice Cream For Dinner] nights once every so often. And no, "every so often" shouldn't be happening every week.}

Anyway, it's good to have quick and easy meal ideas in your back pocket for days when you barely have enough time to breathe, let alone cook a decent meal.

In my world, quick and easy often equals Quinoa.

Why?

  - It's fast-cooking.
  - It's hard to mess up, even when you can barely think straight.
  - It's a blank canvas for flavor.
  - It's chock-full of nutrition.
  - It fills up my bottomless-pit-of-a-husband.
  - It makes for good leftovers, hot or cold.

Thinking back, I have no idea what I used to do before I discovered quinoa. I'm guessing I probably ate things that I shouldn't have.

Yesterday was one of those days I mentioned above. I left work at 5:30, ran home and photographed a recipe before the light started to fade, and stood in front of the pantry wondering what the heck I'd make for dinner so hubs and I could eat together {though I was tempted to eat an avocado right out of its skin}.

Within half an hour, I had this:

As we talked over dinner, Steve mentioned that it tasted a lot like a burrito bowl. And I have to say, I agree.

We love burrito bowls from Chipotle, and they're actually a pretty healthy option on the run. If you choose brown rice. And you avoid the cheese. And you skip the sour cream. But really... how often do you do that when you're standing in front of that assembly line?

This "Burrito Bowl" Quinoa is dairy free, gluten free, and nutrition-full. {That's not a word, but you know what I mean.} And just like your favorite meal on the run, it's totally customizable! You can even set up an assembly line for your family and they can mix their own creations if they'd like to get in on the cooking action.

It's time you turn your ICFD nights into QFD {Quinoa For Dinner} nights. And this recipe is a good start.

Quinoa "Burrito Bowl"

1 cup quinoa, rinsed
1 1/4 cups water

1/4 cup extra virgin olive oil
Juice of 1 lime {or half of a very juicy lime}
1/2 teaspoon kosher salt
1 teaspoon dried oregano
1 teaspoon cumin powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder

2 medium tomatoes, diced {I use roma or plum when I can}
1 can black beans, rinsed and drained
2-3 tablespoons fresh cilantro, chopped
1 avocado, diced

1. Cook Quinoa: In a medium pot over medium-high heat, bring rinsed quinoa and water to a boil. Lower heat and let simmer, covered, until most of the water is evaporated. Stir and cover, cooking on low heat until the quinoa is cooked {you'll be able to see the little strands that have separated from the seed}, about 8-10 minutes. Fluff with a fork. Set aside.

2. In a small bowl, whisk together olive oil,  lime juice, salt, oregano, cumin, onion powder, and garlic powder until well combined.

3. In a large bowl, toss together tomatoes, black beans, and cilantro with cooked quinoa. Carefully fold in avocado.

4. Pour oil mixture over the quinoa and gently mix to coat.

5. Serve hot, room temperature, or cold!

{Note: This would also be delicious with an added protein like grilled chicken, shrimp, etc.}

Coming Clean: Strawberry-Quinoa Salad

They say the truth hurts.

I can attest to that.

Sometimes it's a stinging feeling, like you fell and scraped your pride. Sometimes it's a dull ache. The kind that alarms you enough to go to a doctor and get it checked out.

At least that's the kind that I experienced recently. Nothing serious, just a little reminder that at 31, I need to be on top of things pertaining to reproduction and eventually attempting to create offspring.

NOTE: This post discusses things of a personal nature. If you feel uncomfortable reading the word "ovary" on a food blog {which, I wouldn't fault you for}, this would be your cue to scroll down to the recipe or click to another post. I won't be getting too graphic, but I thought I'd give you a heads up just to be fair.

Anyway, I recently went to my annual lady parts appointment {And OH MY GOSH, I am sort of in disbelief that I'm actually telling you this here. All of you. Wow.}, and had the same conversation that I have with my doctor every year. It went something like this:

Doctor: "So, how are you doing?"
Me: "Fine, thanks!"
Doctor: "Good. Any important changes to report? Or questions you might have?"
Me: "No. Well... actually, there's this one thing..."

And so, just to be certain that the "one thing" was, in fact, nothing new to report, my doctor set up a follow up appointment to check out a few more things and make sure all was well.

It's never a good thing when you overhear the doctor say, "No, I want to talk to her for a sec.", and then close the door behind her. It's the kind of thing that makes your stomach churn and your palms sweat. And in the few minutes leading up to that "talk", your imagination can seriously run wild.

Long story short {And saving you LOTS of unnecessary details. You're welcome.}, I was told that I have a cyst on one of my ovaries.

It's actually not a big deal. In fact, it wasn't "news", exactly. The first time I heard about it was a few years ago when my doctor initially discovered a few of them. Upon my most recent visit, they found that the original ones had disappeared.

But those aren't the current problem. The problem is this new addition which is larger than my doctor feels comfortable leaving to resolve on its own. Which means surgery. Which means I'm a basket case. Which means, I can't think about anything but this damn thing.

I can imagine that you're wondering, "And what exactly, Dianna, does this have to do with food?? You know that's why we come here, right?" {And yes, I do.}

But it has everything to do with food. Because food is the fuel that we run on. And I, my friends, have been doing a poor job of fueling myself properly.

Don't get me wrong... I'm careful about what I eat. I read labels. I eat my veggies. I cook { and bake} from scratch. I limit my bad fats. I don't even eat red meat. My husband is a super healthy eater, and by default, I don't get away with a whole lot.

That being said, I have a vice. A few of them, actually. Namely dairy {cheeeeese}. And sugar. And coffee {with sugar and dairy}. And wine. Mmm, wine.

These things that I love so much... they're {sadly} inflammatory. And I know that. I do. But this little thing called blogging has given me just enough reason to consume way more of them than I need to. Even though I give away the majority of the things I make. Even though I'm all about "moderation". I've eaten far more goodies than I should in the name of the blog.

It's what happens when you notice that your cupcake posts get about 10 times more views than your roasted vegetable posts, and as a natural result, you have cupcakes in your house 10 times more often than you normally would.

But that's not your fault. And it's not the blog's fault.

No excuses, no finger pointing... I'm coming clean.

Here's the thing: I cannot live a life without the aforementioned items. Well, ok. I can. I just don't want to. And I don't think anyone should have to if they don't want to. So, I don't plan on eliminating them completely, because quite frankly, that's just cruel.

But something's got to be done. And since there isn't much I can control in this situation, I figured the least I could do was try to aid my body in healing itself so that I can avoid surgery. Perhaps the food isn't the direct culprit, but it can't hurt to investigate.

So... I'll be writing some posts in a new series: Coming Clean.

I debated writing about this in such a public forum. It could make people uncomfortable. It could stir up controversy. I've already had these talks with friends {and family} who have different opinions about diet and medicine and holistic approaches. I respect all of them.

I'm just not a "Here, take a pill." kinda gal. And I feel like I need to take some responsibility for my own health. I'm not suggesting this is the only route, or the right route for you, but it's the route I'm taking.

So, since this is going to affect what you'll be reading, I decided to share. You might have suspected something was up anyway when you started seeing less frosting and more fruits & veggies. ;)

For your sake and mine, I'm going to to do my very best to share only the tastiest things I come up with. And don't worry... there will still be cheese. And sugar. And wine. Just not as much as before.

I've got six weeks before my next appointment... six weeks to shrink this little sucker and show it who's boss. And if eating stuff like this Strawberry Quinoa Salad is the solution, then I don't think I'll mind it one bit.

This dish is a perfect combination of flavors - savory, sweet, crunchy, refreshing. And yes, there's even a little cheese involved.

Strawberry Quinoa Salad
Adapted from PureWow via Mette Williams - Culina, L.A.

1 cup quinoa, rinsed
1 1/4 cups water
1/4 cup olive oil
3 tablespoons white balsamic vinegar {or champagne vinegar}
Juice of 1/2 a lemon
2 tablespoons fresh parsley, finely chopped
2 tablespoons fresh mint, finely chopped
Scant 1/2 teaspoon salt
Pepper to taste
1 cucumber, peeled, seeded, and diced
6-7 strawberries, hulled and sliced
1/4 cup slivered or sliced almonds, toasted {or regular almonds, chopped}, plus extra for garnish
3 scallions, finely sliced
1/4-1/3 cup reduced fat crumbled feta cheese

1. Make Quinoa: In a medium pot, combine quinoa and 1 1/4 cups water. Bring to a boil over high heat, then reduce to medium-low heat and cover. Simmer until most of the water is absorbed, 8-10 minutes. Stir once, then reduce heat to low and allow to sit and steam {covered} for about 6-8 minutes more. Fluff with a fork and allow to cool. {You can speed this up by spreading it out on a cookie sheet.}

2. Meanwhile, whisk together olive oil, white balsamic, lemon juice, parsley, mint, salt, and pepper in a large bowl.

3. Transfer cooled quinoa into bowl with whisked mixture. Add cucumber, strawberries, almonds, scallions, and feta. Gently toss to combine and coat the entire mixture with vinaigrette at the bottom of the bowl.

4. Garnish with extra toasted almonds if desired. Enjoy at room temperature or as a cold salad. Both are equally delicious!

{Chicken} Sausage & Pepper Quinoa

I have a confession to make: I am a blog-oholic.


That's right. Because one blog simply wasn't enough, I've gone and started another one, Behind the Pink Curtain, for my little Etsy shop.


And now I find myself conflicted on whether I should spend time blogging about all the things happening in my kitchen OR the projects going on on my coffee table. {a.k.a. "The Craft Studio". Here's a pic of it on my Facebook page.}


If you've never tried blogging before, I'm here to tell you that it can be a whole lot of fun. Especially if you're a wannabe writer like me. It can also take up a whole lot of time, especially if you like to make sense with somewhat coherent sentences {I am not always successful at this} and try to take pretty pictures {I am definitely still working on this part!}.


So, when you start giving yourself so many side-projects {you know, aside from regular life and real work}, you start having to become selective about how you spend your time. And, in my case, the labor intensive recipes and important things like cleaning the house grocery shopping and doing laundry go by the wayside.

Sometimes, that means having to get creative with the ingredients you have in your fridge and pantry... which can get a little scary depending on what's in there.

Except, you know how they say that some of the best inventions came about completely unexpectedly? Well, now I know why.

This was a last minute, completely made up dish that Steve and I both wound up loving quite a bit. And because it's made with chicken sausage instead of pork sausage, and quinoa instead of pasta, you end up with that yumminess you love from classic Sausage and Peppers without all the guilt. Score!

I have been majorly slacking in the photography department lately, so I didn't really take flattering pictures... but I promise you, it tasted much better than it looks.

Anyway, the plan is to work on my time management and share fun/exciting/quality stuff on BOTH blogs... until I lose my mind. ;) But have no fear we have a good headstart of month or two before that actually happens. {I think}

Meanwhile, give this Chicken Sausge & Pepper Quinoa a try and let me know how you like it!

{Chicken} Sausage & Pepper Quinoa

1 cup quinoa, rinsed
1 1/4 cups water
1/2 teaspoon  salt
1/3 {ish} cup of marinara sauce {jarred or homemade}, plus extra for topping
1 teaspoon Italian seasoning blend
1-2 tablespoons olive oil
3 chicken sausage links {I used organic Hot Italian}, casings removed & chopped into 1/2 inch bits
1 large green pepper, cut into strips
1 large yellow pepper, cut into strips

Bring 1 1/4 cups of water and salt to a boil in a medium pot over medium high heat. Add rinsed quinoa and cover. Return to a boil, then reduce and simmer until most of the water is absorbed. Stir quinoa, then return lid to pot. Reduce heat to low and allow to steam until all water is absobed and quinoa is tender. Fluff with a fork.

Meanwhile, heat 2 tablespoons of olive oil in a medium skillet over medium high heat. Add chopped chicken sausage and allow to brown lightly. Add peppers and saute until tender and golden in parts, about 12-15 minutes {it takes a while, hang in there}.

Stir about 1/3 cup marinara sauce and 1 teaspoon of Italian seasoning blend into quinoa. {I also had a tiny bit of leftover calzone filling consisting of ricotta, mozzarella, spinach, onions, garlic, and Italian spices that I added in as well.}

To serve, plate quinoa and spoon extra sauce over top if desired. Top with sausage & peppers.

Nutritious New Year

During the holidays I hardly posted any recipes at all. Probably because I was in the kitchen cooking up a storm in preparation for the holiday feasting & gift giving, leaving me with no time to take pictures and write about everything. Bad blogger.

It was my very first holiday season with a blog and I definitely learned some lessons that I hope to carry over this year when that busy time comes around again. {i.e. Share what you cook with your readers. That's a start!}

Here's a list of all the things I made in the week leading up to Christmas:

• Biscotti - Mocha, Lemon Almond, and Peanut Butter Chocolate {gifts for the hubby's fam}
• Mini Cupcakes - Chocolate Chai Tea, Vanilla with Classic Buttercream, & Vanilla with Peppermint Buttercream
• Cashew Candy Crunch
• Almond Candy Crunch
• Nutella Brownies {gift for my Nutella-obsessed little sister}
• Marshmallows - Vanilla & Peppermint {for our family cookie exchange}
• Candy Covered Snowman Pops {gifts for the kiddos I work with & hubby's patients}

Cute little guy, huh?

• Bagels {Gift for my Mom. She loves bagels.}
• Sour Cream Coffee Cake {Gift for Abuela. Coffee cake is her favorite.}
• Neapolitan Coconut Candies {Gift for my older sister}
• White Chocolate Tangerine Tea Cookies {For family cookie exchange}
• Samoa Bark {Also or family cookie exchange}
• Zuccoto Cake {For dessert on Christmas Day}

Throw in - you know - regular meals for the week, working, and wrapping up all these goodies in a presentable fashion, and I was one tired little baker.

During that time, I was eating a lot of tasty Christmastime treats and enjoying a bit too much Christmas cheer altogether. While it's a whole lotta fun at the time, a diet consisting of pasta, sugar, and cocktails takes a toll on the body. {Though we wish it wasn't so.}

I'd say the entire month of December was shot as far as nutrition goes, so I was really glad to get back into a healthier routine with the start of the New Year. {Though no formal "Eat less sugar." resolutions were made, as I mentioned a few posts ago.}

It isn't difficult to stick to healthy with options like this.

I consider this one of those "non-recipe recipes", meaning that there's no right or wrong way to put this dish together. But the lack of structure definitely doesn't mean lack of flavor.

This Quinoa Salad is healthy, filling, and delicious. You can toss in your favorite veggies, sprinkle in your favorite herbs, and even whip up your own "dressing" to personalize it for your tastebuds.

I have to credit my friend's friend, Allison, for the inspiration for this yummy dish back in an old blog post. Her recipe prompted me to experiment with quinoa for the first time, and boy, am I glad I did!

This is good hot or cold, as a side dish, a main, or as part of a tasty wrap. Can't get any more versatile and convenient. Make this recipe your own and make it your go-to, healthy quick fix for the New Year.

Mediterranean Quinoa Salad

1 cup quinoa, rinsed
1 1/2 cups water
1 small zucchini, diced small
1/2 cup grape or cherry tomatoes, quartered or chopped small
1/3 cup pitted kalamata olives, chopped
1/4 cup pepperoncini {banana peppers}, chopped
1/3 cup feta cheese
1/4 olive oil
juice of 1 lemon
1/4 tsp kosher salt
1 teaspoon dried oregano
1 clove garlic, minced or grated {*warning, this raw garlic gives a lot of flavor but also quite a potent kick to your breath! Proceed with caution.}

1. Combine quinoa and water in pot and cook according to package directions. While quinoa cooks, combine olive oil, lemon juice, salt and oregano and whisk together. Set aside.

2. Fluff cooked quinoa with a fork and place in a large bowl. Add zucchini, tomatoes, olives, pepperoncini, and feta.

3. Pour olive oil mixture over quinoa and mix well.

Enjoy hot or cold.

Get on the Boat, The Zucchiiiiini Boat! :P

Please do not be deterred from trying the following recipe because of my ridiculous title. Sadly, this little tune popped into my head as I was preparing these, and I just couldn't resist. ;)

I heart zucchini. I like it plain, sauteed with just a little olive oil and a sprinkling of salt. I like it marinated & sliced into long slabs, grilled on an outdoor grill.  I like it as a pasta imposter. I even like it uncooked, diced small in a nice cold salad. It is really just good no matter how you cook it. So when this recipe from Real Simple showed up in my inbox today, I knew I'd give it a try and I knew it would be good.

These little boats are a yummy, healthy way to get some nutritious ingredients into a fun dish. You might even be able to trick little ones into taking a bite or two! We had these for lunch, but you could serve them as a side dish, snack, or appetizer.



If you don't have the ingredients it calls for {or don't care for some of the flavors, or have dietary restrictions...etc.} then swap them out for whatever you prefer. The "boats" can be filled with just about anything. I'm already picturing Zucchini Boat Pizzas.... :) Yum!

Quinoa Stuffed Zucchini Boats
adapted from Real Simple

You'll Need:

• 1/2 cup quinoa, rinsed
• 4 medium zucchini
• 1 15-ounce can cannellini beans, rinsed
• 1/2 cup to 1 cup grape or cherry tomatoes, quartered
• 1/4 cup slivered almonds
• 1 clove garlic, chopped
• 3/4 cup grated Parmesan (3 ounces)
• 4 tablespoons olive oil

Directions

1. Heat oven to 400° F. In a small saucepan, combine the quinoa and 1 cup water and bring to a boil. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water is absorbed, 12 to 15 minutes.
2. Meanwhile, cut the zucchini in half lengthwise and scoop out the seeds to create "boats". Arrange in a large baking dish or on a foil covered sheet pan, cut-side up. {season lightly with salt, if you'd like}
3. Fluff the quinoa and fold in the beans, tomatoes, almonds, garlic, ½ cup of the Parmesan, and 3 tablespoons of the oil.
4. Spoon the mixture into the zucchini boats. Top with the remaining tablespoon of oil and ¼ cup Parmesan. Cover with foil and bake until the zucchini is tender, 25 to 30 minutes. Remove the foil and bake until golden, 8 to 10 minutes.

Pineapple Week: A New Twist on an Ancient Food

Have you tried quinoa yet? I feel like it's become extremely popular in the past year or two, which is probably a good thing because it's quite versatile and good for you.

Quinoa is a funky little seed. It's not actually a grain, although my brain always wants to group it in that category. Supposedly, it was one of the three food staples of the Inca civilization, so it obviously withstood the test of time. If we judge quinoa's beneficial properties by the contributions of the Incas, it's no wonder it has been called a "supergrain". {Which, once again, reinforces that grain imagery even though it isn't one. Are you confused yet?} They did some pretty amazing stuff ahead of their time, so perhaps we should take a cue from them and eat a little more quinoa and watch a little less reality television. ;)

Because of it's mild taste, quinoa works perfectly with almost everything you pair it with, which is pretty convenient. The pineapple-y dish I'm sharing today {courtesy of Sing for Your Supper}, is a nice change of pace for a quinoa dish. The pineapple adds little pops of sweetness throughout the quinoa. I call this a "side dish" because I'm sure a boy appetite would prefer some meat somewhere in the meal, but I could probably eat this as a main dish and be perfectly satisfied, as I find quinoa hearty and filling {and yet surprisingly light}. Then again, I can also eat cheese and crackers for dinner. You be the judge. :P

I hope you've enjoyed learning a little bit about quinoa {I bet you didn't think you'd get a little history lesson today, now did you?}, and that you'll try out some different recipes with this non-grain! Here's a link to some quinoa recipes in addition to the pineapple recipe below!

Pineapple-Cilantro Quinoa
Adapted from Amy at Sing for Your Supper

You'll Need:

1 cup quinoa, thoroughly rinsed {Ancient Harvest pre-rinses theirs, so technically you can skip this step even though I still rinse it out of habit.}
1 1/4 cups chicken broth {or water}
1 cup fresh pineapple, finely diced
1/4 cup fresh cilantro, finely chopped
1/2 teaspoon salt

In a medium saucepan, bring the chicken broth and quinoa to a boil. Stir in salt. Reduce heat to medium-low, and cover. Simmer until liquid is mostly absorbed, about 10-12 minutes. 

Stir and cover, turn heat down to low, and allow to steam for 5 to 8 more minutes until broth has completely absorbed. Fluff with a fork.

Stir in pineapple and cilantro.  Serve warm, or enjoy cold as a 'salad' of sorts.