Except for breakfast yesterday, I actually managed to snap photos of a lot of my food so guess what I am going to be sharing with you all today!
My breakfast was my favorite at the moment blueberry smoothie all jam-packed with blueberries, kale, pineapple, and so much more. It tasted awesome per usual.
Lunch was insanely delicious. I pulled together a salad using leftover mixed dark greens with tomatoes and cucumbers from Sunday, leftover yellow quinoa (recipe below!), leftover chicken, zucchini, sunflower seeds, and this homemade Greek dressing. The flavor in this thing was outrageous. I am going to be making this for lunch again today I think.
I spent a little time in the kitchen mixing up some confectionaries (sugar-free). This is a teaser photo. I promise I really am going to share some homemade dark chocolate recipes with you all soon.
I also made dried pineapple in the food dehydrator. These make for the perfect sweet dessert. They taste like gummy candy. So good!
I didn’t really have any plans for dinner, but when the time rolled around, I knew I had a fridge packed full of veggies, and they were screaming to be eaten. So I threw together my old go-to dinner: veggie hash with an over-easy egg.
This time I used onions, garlic, mushrooms, broccoli, zucchini, green beans, salt, pepper, and paprika. I was so excited to be able to eat an egg again. I had eliminated them from my diet when I was following the Clean Program and this was my first time eating one in about a month. I missed my eggs!
Mmm seriously such a good dinner. Such a great day of eats in general!
So remember that yellow quinoa I made for Sunday night’s Mediterranean dinner?
My inspiration for this recipe came from multiple dinners to one of my favorite Mediterranean restaurants where they serve yellow rice underneath mounds of veggies and shawarma. Num. Ca you see it hidden under there? This was a photo of my dinner from the restaurant a while back.
The secret ingredient in my quinoa that makes it yellow is a spice called turmeric. Did you know turmeric has been shown to be a natural anti-inflammatory? I can almost guarantee that nearly every one of us could benefit from a little anti-inflammatory assistance within our bodies. I know I can use the extra help!
Anyway, this quinoa is extremely simple and it was the perfect accompaniment to the Mediterranean inspired meal I made for Sunday night’s dinner which included grilled chicken, kabobs, and a veggie salad.
You could add in onions and green peas to this quinoa recipe to amp up the nutritional value even more. You could also add in veggies AND a lean protein like chicken and you would have yourself a one pot meal.
- 2½ cups dry quinoa
- 5 cups chicken bone broth
- 3 garlic cloves, minced
- 1 tsp turmeric
- 1 heaping tsp cumin
- dash of onion powder
- salt to taste
- In a large saucepan or pot, combine quinoa, broth, and garlic and bring to a boil.
- Cover pot and reduce to simmer. Simmer for 15 minutes.
- At the end of the cooking process, add the remaining seasonings. Season to taste if necessary.
- Serve with your favorite kabob combination, on a salad or even on its own!
Happy Day my friends.
Have you ever cooked with turmeric? What are your favorite spices to cook with?