Tag Archives: food find

Sprouted Quinoa Breakfast Bowl Recipe

SSprouted Breakfast QuinoaQuinoa is a staple in my kitchen. It’s such a versatile ingredient I use it in recipes from breakfast to dinner to dessert.

This winter I have been craving a healthy and substantial breakfast. Specifically, I have been craving this quinoa breakfast bowl. For ease, I cook a pot of quinoa over the weekend and serve it with meals throughout the week. (I’ve been making organic sprouted quinoa from TruRoots.) For breakfast, I treat the cooked quinoa as cereal, eating it cold with fruit, almond milk and toppings like hemp and cacao. If you prefer hot cereal, heat the quinoa before eating.

Sprouted Quinoa Breakfast Bowl Recipe
1/2 cup cooked organic sprouted quinoa (cold or heated)
1/4 cup mango chunks (I used frozen, thawed mango)
1 teaspoon hemp seeds
1 teaspoon cacao nibs
2 to 4 tablespoons almond milk or coconut milk

Spoon cooked quinoa and mango chunks into a cereal bowl. Sprinkle with hemp seeds and cacao nibs. Add desired amount of almond milk or coconut milk.

Makes 1 breakfast bowl
Quinoa Breakfast Bowl More ways to eat quinoa for breakfast:
Seriously Super Cereal from My New Roots
Coconut Almond Quinoa Granola from Taste Love and Nourish
Quinoa Porridge with Salted Maple Almonds from My Little Larder
Almost Instant Breakfast Quinoa from Eating Clean Recipes

Harissa Carrot Salad Recipe

Harissa Carrot SaladLet’s talk harissa. It’s the not-so-secret flavor weapon in this Moroccan carrot salad. Harissa is a North African sauce made from hot peppers. It adds a fiery heat!

Harissa used to be difficult to find at the grocery store, but in the last year I’ve noticed more and more brands and varieties of harissa available. That is good news with one caveat….the style and brands of harissa vary widely. You’ll find both harissa paste and harissa sauce (the paste tends to be spicier because it is more concentrated). Ingredients vary among sauces, with some including things like tomato and preserved lemon. The best bet when using harissa is to start with a conservative amount, and then add more if you can take the heat! For this recipe, I suggested a range of harissa sauce (not paste). My preference is to use the full amount of harissa sauce with the brand of harissa hot sauce I used since it has added tomato and other ingredients that makes it a bit milder.

Moroccan Carrot Salad Harissa Carrot Salad Recipe
1 to 2 tablespoons harissa hot sauce (I used Mustapha’s Mediterranean)
2 tablespoons extra virgin olive oil
1 tablespoon fresh Meyer lemon juice
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8 teaspoon fine sea salt or kosher salt
1 pound carrots, peeled and coarsely shredded
1/2 cup chopped fresh flat-leaf parsley

In a large bowl, make dressing by whisking together harissa, olive oil, lemon juice, coriander, cumin and salt. Add carrots; stir well to coat with dressing. Add parsley; stir. Taste salad and season with additional salt, if needed. Salad can be served right after making or can be covered and refrigerated for several hours.

Makes 6 servings

Kitchen Tip: Purchased harissa varies in heat and consistency. If you use a strong harissa paste (rather than sauce), you may want to start with less harissa.

Moroccan Harissa Carrot Salad

Gluten Free Pasta with Mushrooms and Kale Recipe (vegetarian)

Gluten Free Mushroom Kale Pasta Gluten free pasta that actually tastes like pasta! My latest food find is gluten free brown rice tagliatelle pasta from Jovial Foods. It worked well in this vegetarian pasta with sauteed mushrooms, kale and cream.

For best results, be careful not to overcook the pasta, and immediately toss it with the veggies and cream after draining. Timing is everything! All your veggies should be prepped and ready to cook before dropping the pasta in the water.

Gluten Free Vegetarian Pasta

Gluten Free Pasta with Mushrooms and Kale Recipe (vegetarian)
4 ounces gluten free brown rice tagliatelle pasta
2 tablespoons olive oil
1 large or 2 medium shallots, thinly sliced
8 ounces crimini mushrooms, sliced
4 cups chopped kale leaves (I used dinosaur kale)
1/4 teaspoon fine sea salt
4 tablespoons heavy cream
freshly ground black pepper

Cook pasta according to package directions in boiling salted water; drain.

Meanwhile, while pasta is cooking, heat olive oil in a 10-inch sauté pan or skillet over medium heat. Add shallots and mushrooms, cook 5 to 7 minutes until mushrooms are tender and browned, stirring frequently. Add kale and salt; cook and stir 2 to 3 minutes until kale is wilted. Add hot cooked pasta to mushroom-kale mixture in sauté pan. Add cream; toss pasta mixture to coat. Season with freshly ground black pepper. Taste and add additional salt, if needed.

Makes 2 generous servings

-If you like a bit of heat, add a pinch of red pepper flakes to the pan along with the shallots and mushrooms.
-For extra flavor, top the finished pasta with a sprinkling of fresh herbs or a vegetarian cheese.
-Since products can change, be sure to read package labels to make sure all ingredients are gluten free.

Gluten Free Mushroom Kale Pasta

Black Ramen Veggie Bowl Recipe

Black Ramen Veggie Bowl Are you food curious? Do you spend far to long at the grocery store browsing every aisle and reading package labels? That’s how I came across my latest food find– gluten free rice ramen noodles. The black forbidden rice ramen noodles are my favorite…I love the striking color.
Gluten Free Rice Ramen
Rice ramen noodles make a great base for a weeknight veggie bowl. The ramen cooks in 4 minutes, and the whole dish comes together in 10. Simply toss the hot cooked ramen noodles with a knob of butter and a splash of tamari. Top with fresh cut veggies and a spoonful of sambal and you’ve got dinner.

Black Ramen Veggie Bowl Recipe
1 cake black forbidden rice ramen (gluten free)
1 tablespoon butter
1 teaspoon tamari (gluten free soy sauce)
1/2 medium avocado, coarsely chopped
1/2 cup cherry tomatoes, halved (I used mixed heirloom)
2 teaspoons sambal oelek chile sauce

Cook ramen according to package directions; drain. Combine hot ramen, butter and tamari in a bowl. Top with avocado, tomatoes and sambal. Toss to mix. Eat immediately.

Makes 1 veggie bowl

Serving Ideas: Top with a fried egg or a few slices of baked tofu.

Tip: If cooking gluten free, be sure to use gluten free soy sauce. Since products can change, be sure to read package labels to make sure all ingredients are gluten free.

Ramen Veggie Bowl