Click here for a FREE copy of the "Top 10 MUST-HAVE Kitchen Gadgets" So, I looked at the calendar and realized that despite the unseasonably cold temps here in Chicago, summer is in fact just around the corner. Thank you sweet Jesus because I cannot take one more flake of snow! With summer comes swimsuits, which means it’s time to put down the Samoa Cheesecake and the Double Chocolate Waffle Brownies in favor of lighter, healthier fare. Click here for a FREE copy of the "Top 10 MUST-HAVE Kitchen Gadgets" I recently developed this recipe after eating the Power Almond Quinoa Oatmeal bowl at Panera. My version is warm and comforting, which is great on these still-chilly spring mornings, and it’s filling but not heavy. Working in a test kitchen means I’m around food all the time, so I have to be pretty careful about how much and how often I eat. And I have less than zero willpower when I’m hungry, so it’s really important to me that my breakfast keep me satisfied until lunchtime. Otherwise I will eat anything and everything in sight. I’m sort of new to the quinoa bandwagon, but I’m really into it. Quinoa is a grain that’s high in protein so in addition to this recipe, it also makes a great base for salads. I’ve been mixing it with roasted vegetables and feta cheese for make-ahead, weekday lunches. Nomnomnomnomnom. If you’ve never cooked quinoa before, don’t be intimidated! If you can make rice or couscous, you can make quinoa. I wanted this recipe to be thick and hearty so I used a 1:1 ratio of...
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