Basically, I love food, and I love being healthy, so this is place for me to share how I, as well as others, can stay healthy while enjoying delicious food and an active lifestyle.
Biology major studying to become a physical therapist Based in Los Angeles & Dallas

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Posts tagged "quinoa"

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roasted sweet potatoes: 1 sweet potato, diced // boil potato chunks for five minutes. strain. toss in olive oil, rosemary, salt, and pepper. roast in 400 degree oven for 10 minutes

roasted chick peas: 1 can chick peas, strained // toss in olive oil, chili powder, garlic powder, salt, pepper, thyme, and cinnamon. roast in 375 degree oven for about 15 minutes

roasted cherry tomatoes: 6 cherry tomatoes, halved // place on nonstick baking sheet (spray with Pam), open side up. sprinkle with sea salt. roast for about 10 minutes on 375

southwest quinoa: cook quinoa according to instructions on package // add 2 tbsp southwestern salsa, whole kernel corn, and black beans. heat all together on the stove until warm

top with hummus and avocado slices

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i could write more about this but I am both slightly distracted and unable to find the words to describe how delicious and satisfying it was

try it. love it.

*disclaimer: I am not vegan, and all the ingredients were vegan to my knowledge, but there is always a chance something I used somehow wasn’t 100% vegan

Pumpkin Spice Breakfast Quinoa // click here for recipe

follow for healthy recipes

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Back from my one-month blogging hiatus with a recipe that is not even my own. Last year my sister and I made it during our “girls’ weekend” and then sat down and tried to start watching Downton Abbey. The setting could not have been more perfect - we had walked down to the local coffee shop, then walked to get acai bowls, did a little shopping, stopped for lunch at a vegetarian restaurant, bought all the ingredients at her local market, made dinner while listening to music, and so on and so forth with all the girly sisterly things. And yet STILL we could not find it in our hearts to fall in love with Downton Abbey like so many before us had. 

Our focus was more on the huge bowl of pasta we made, which was delicious and hearty and healthy and exactly what I was craving two nights ago when I tried to replicate it. This is seriously the long-lost recipe that I had always meant to blog and then never did. And then I made it and ran 6 miles, so in my books, it’s magic. 

The recipe called for almost no exact quantities, which I SO respect, so add as many veggies as you want! 

Ingredients:

  • 1 box quinoa pasta
  • brussels sprouts
  • carrots
  • 1 sweet tomato
  • olive oil
  • parmesan
  • oregano
  • salt & pepper to taste

Dice brussels sprouts into quarters, slice carrots, and dice the tomato. Toss in a little olive oil, salt, and pepper, and bake in the oven at 325 for 15 minutes. Incorporate with cooked pasta, toss with a little more olive oil, oregano, and top with parmesan.

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credit where credit is due!

I am honestly so upset with myself that I broke my baking dish while making this that I’m almost cringing while writing this post (reliving that tragic moment)

Measurements and cooking times can vary. 

Ingredients: 1 oz shredded chicken, 1/4 cup chunky salsa, 1/4 cup roasted corn, 1/4 cup quinoa (dry), 1 handful baby spinach, 1 large bell pepper (red or yellow), salt, pepper

Preheat oven to 350. Cook quinoa according to instructions, while heating chicken in pan on medium heat with half the salsa. Once quinoa is cooked, combine it with chicken, corn, spinach, and the rest of the salsa. 

** The mishap with the baking dish: I wanted the bell pepper to be nice and soft and cooked thoroughly, and that didn’t look like it was happening, so I googled another recipe for stuffed bell peppers, which called for BOILING the peppers briefly AND cooking them in a baking dish with a quarter cup of water at the bottom. (PROBABLY BEST TO FOLLOW THESE INSTRUCTIONS). What I did: took the hot baking dish out of the oven, and added room-temp water. And then I heard the crack - split it all the way through. And I’m mostly upset because it was from Sur La Table and matched my kitchen..

So add the stuffing to the already kind of boiled bell pepper (after removing seeds and pulp) and bake covered for 30-45 minutes. 

Hopefully someone out there will have much better luck than I did. The filling was delicious, just don’t overcook it or it will get dry. 

when you’re too stubborn to eat Rice-a-Roni because it calls for 2 tbsp of butter

and when you’re craving Mexican food…. I wish I had put more avocado on top

click here for el recipe

I’m getting real darn creative tonight… But it was quite tasty

I was tempted to whip up some mexican rice-a-roni and then saw that it called for butter, so I chose to try to see if I could make Mexican quinoa instead. Of course, I googled “homemade taco seasoning” after I had already made up my own concoction, but  it was pretty close to what was called for, so that worked out well…

To reiterate what I’ve said about nearly every other recipe, I don’t pay attention to how much I put in, I just go for it until it tastes edible

Ingredients: 1/4 cup quinoa (dry), 1/4 bell pepper chopped, 1/4 cup sliced onion, 1/2 tbsp canola oil | garlic powder, chili powder, cayenne pepper, salt, cumin, oregano, paprika, salsa | avocado 

Cook quinoa according to directions on package. Once cooked mix with spices - I used mostly garlic powder, chili powder, and salsa, and then a little salt, cayenne, cumin, oregano, and paprika. Mix small at a time and add more to taste.

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In a plastic bag, add onion, bell pepper, canola oil, and a little bit of all the spices. Shake until vegetables are covered. In a large nonstick skillet, cook bell peppers and onions on high heat, stirring often, for 2 minutes, then turn down to medium and cook until onions are translucent, stirring often.

Top quinoa with vegetables and serve with lightly salted avocado.

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Spinach & Quinoa Greek Salad w. Salmon

2 cups baby spinach, 1/4 cup (dry) quinoa cooked, red onion slices, cucumber slices, diced tomatoes, feta crumbles, 3 oz baked salmon, and Greek dressing 

Only five days until I leave for San Diego for Spring Break! Which means I really have to make sure I’m eating healthy and drinking plenty of water all week… and actually getting to the gym 

follow for more healthy recipes and food tips!

After living as a pescatarian for a solid 6 months, I moved on to a more flexitarian diet - where I usually choose meatless meals, but occasionally, I just gotta have a cheeseburger. Someone the other day mentioned that she was considering giving up meat for Lent (for non-Catholics, Lent is a time of preparation for Easter which usually involves giving something up), but she said she was worried she wouldn’t get enough protein. Since it was a quick conversation mid-nutrition class, I only rattled off the staples: eggs and peanut butter, but I thought I’d share how I work protein into my diet without eating meat regularly.

Eggs - 6g protein per egg

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click here for recipes to incorporate more eggs into your diet

Quinoa - 6g protein per 1/4 cup

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click here for recipes to incorporate more quinoa into your diet

Kashi Cereal - 9g protein per 1 cup

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Peanut Butter - 6-7g protein per 2 tbsp

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recipes to incorporate more peanut butter into your diet — other than by the spoonful

Ezekiel Bread - 4g per slice

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Greek Yogurt - 14g-16g per 6 oz

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click here for recipes to incorporate more greek yogurt into your diet

Beans - 7g per 1/2 cup

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click here for recipes to incorporate more beans into your diet

Colorful Quinoa Salad

recipe

ingredients:

1/4 quinoa, dry
1/2 cup mixed greens 
2 cherry tomatoes, quartered
1/4 cup red onion, thinly sliced
1/2 oz gorgonzola cheese
1/2 tbsp craisins
1 1/2 tbsp honey balsamic vinaigrette (1/2 tbsp honey + 1 tbsp balsamic vinaigrette)

Cook quinoa according to instructions on packaging. Meanwhile, heat red onions until they start to brown slightly. Remove onions and add red onions to pan on medium high heat for about 1.5 minutes to bring out flavor. Let quinoa cool and mix ingredients together. 

by request i have decided to try harder to come up with more lunch recipes. breakfast is always pretty easy: some eggs, add some veggies or oatmeal, add some fruit. toast. bagels. waffles. pancakes. easy peasy

but lunch… what to make what to make.. sandwiches? pasta? salad? eh

so with some inspiration from Zinc Cafe in Solana Beach, CA i made a quicker version of their stuffed pepper by using quinoa instead of barley. (who knew barley takes 1 hour and 25 minutes to cook?!?! .. quinoa takes 15 minutes. obvious winner)

one thing that i haven’t quite mastered is the time in the oven. the recipe calls for 40 minutes, but mine still wasn’t quite as warm as i would have liked it to be - but that might have been because the oven rack was lower that normal - so stick with 40 minutes and see how that works out for you

RECIPE

ingredients:

1 tablespoon olive oil
1/2 onion, chopped
3 cloves garlic, minced
2 cups fresh spinach leaves, roughly chopped
1 (28 ounce can) can diced tomatoes
4 cups vegetable broth
1 1/2 cups quinoa
1/2 cup shredded mozzarella cheese, plus more for sprinkling on top
1/3 cup freshly grated Pecorino Romano cheese, plus more for sprinkling on top
Salt and pepper, to taste
1 tsp dried oregano
4 sweet bell peppers (red, yellow, or orange)

1. Preheat the oven to 400° F.

2. In a medium skillet, heat the olive oil over medium heat. Add the onion and cook until tender, about 3 minutes. Add the garlic and cook for two more minutes. Stir in the spinach. Cook until spinach is wilted. Remove from heat.

3. Pour the tomatoes into a large bowl and stir in the spinach mixture. Set aside.

4. Meanwhile, bring the vegetable broth to a boil in a medium saucepan. Add the quinoa and cook for about 15 minutes. 

5. Stir the quinoa into the tomato spinach mixture. Stir in the cheese and season with salt and pepper. Stir in the oregano.

6. Pour the vegetable broth into a 3-quart baking dish. Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base so the peppers will stand up in the baking dish.

7. Place the peppers in the baking dish and spoon the quinoa mixture into the peppers. Cover the dish with foil and bake for 40- 45 minutes. Remove the foil, sprinkle the top of each pepper with additional cheese and continue baking until the cheese is golden, about 15 minutes.

8. Remove from the oven and let peppers sit for five minutes. Serve warm.

Pei-Wei or pay way too much?

This has been my favorite dinner to whip up alllll semester. It’s cheap, light, tasty, and very customizable.

  • 1/4 cup dry quinoa
  • 1/2 cup broccoli
  • 1/4 cup chopped bell peppers
  • 1/4 cup chopped mushrooms
  • 1/4 cup shredded carrots
  • 1/4 cup sliced onions
  • 1 tsp canola oil
  • 3 tbsp low-sodium teriyaki sauce
  • Dash garlic salt

Or

  • 2 tbps honey
  • Dash ground ginger

I love the honey ginger vegetable dinner at Pei-Wei but it’s just so darn expensive to eat out on a college budget. Also, I’m never sure exactly what they put in there AND they give me way too much rice.

pronounced: (keen-wah)

Dear Anon: here’s your daily menu numero uno! a little late but i should be getting this up i’m a more timely manner from now on

kitchen challenge: try cooking with quinoa!!