Maple Quinoa Breakfast Bowl

Maple Quinoa Breakfast Bowl

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...
Citrus Couscous Salad

Citrus Couscous Salad

Winter is a great time for citrus and I’ve been craving something bright and fresh so I came up with this citrus couscous salad.  Like many of my favorite recipes it’s quick, easy, healthy and full of flavor. This couscous dish is great for a make-ahead weekday lunch and it goes really well with salmon, chicken or pork. Mix the vinaigrette into the couscous while it’s still warm to help it really soak into the couscous. Enjoy! Citrus Couscous   Save Print Prep time 15 mins Cook time 5 mins Total time 20 mins   Author: The Krave Serves: 4 servings Ingredients 1¼ cup water ¼ teaspoon salt 1 cup whole wheat couscous ⅓ cup slivered almonds, toasted 1 small shallot, diced 1 handful parsley, chopped Zest of 1 lemon Segments of 1 orange, chopped Vinaigrette: 2 tablespoons orange juice 2 tablespoons lemon juice ½ teaspoon cumin ¼ cup olive oil Instructions In a medium sauce pan bring water and salt to a boil. Stir in couscous. Turn off heat, cover pan with lid and let sit 5 minutes or until water has been absorbed. Fluff couscous with a fork breaking up any lumps. Stir in almonds, shallot, parsley, lemon zest and oranges. In a small bowl whisk vinaigrette ingredients until thoroughly combined. Pour the vinaigrette over the couscous and stir gently being careful not to crush the orange segments. Can be served warm, room temperature or chilled. 3.2.2807...
Turkey Chili with Tomatillo Salsa

Turkey Chili with Tomatillo Salsa

I am so in love with this chili and I think you will be too. It’s easy to prepare, feeds a crowd and it tastes even better after sitting a few days. As is so often the case at my house, I like to make this on Sunday and eat it for lunch or dinner throughout the week. I love coming home from work knowing dinner is already taken care of and it’s such a nice change of pace from the typical turkey sandwich lunch. It’s loaded with vegetables and lean protein, so unlike traditional chili it’s pretty healthy and it won’t break the calorie bank. Unless, like me you load it up with tortilla chips, cheese and sour cream. 🙂 Tips… *Be sure to use a really big pot for this. That ridiculously expensive Le Creuset Dutch oven you bought at Williams-Sonoma is perfect. This recipe calls for a lot of turkey and if you try to cram it all into a smaller pot the turkey will steam in it’s own juices and that’s just gross. You want to give it plenty of room while it cooks. If you don’t have a big, expensive Le Creuset (I don’t have one either) you can cook the turkey in two separate batches before combining everything to simmer. *These quantities are suggestions so feel free to play around and figure out what you like. I don’t like super spicy food (seriously, ketchup practically makes me sweat) so this recipe as written may be too tame for you. Bump up the chili powder, add some chipotle chilis, try jalapenos instead of poblanos or add your favorite hot sauce at the end if you...
Farmer’s Market Dinner

Farmer’s Market Dinner

I live right around the corner from my local farmer’s market, so on Saturday morning my daughter and I walked over and did some shopping. I got a coffee and we browsed around looking at all of the beautiful produce, baked goods and fresh flowers. We bought green beans, sweet potatoes, raspberries, peaches, corn and of course, a cookie. It was one of those perfect, lazy, summer  mornings I find myself dreaming about on Mondays in January. For dinner tonight my daughter and I used some of our farmer’s market goodies to make Parmesan-crusted tilapia, sautéed green beans and maple-roasted sweet potatoes. Let me take a step back and tell you my 5-almost-6-year old is a very, very picky eater. Until recently she had a list of about 5 or 6 foods she would eat and that was it. It was beyond frustrating! Particularly for this foodie Mom. I’m not proud to admit that this was a battle I had stopped fighting. After a long day at work, I didn’t want to come home and argue about dinner, so I usually stuck what what I knew worked. So tonight we tried cooking dinner together – a tactic that we had tried before with no success. Tonight was different. She was really into it and she actually ate the dinner! The whole thing! Fish and veggies! This is a Very Big Deal. Parents of picky eaters – you know what I’m talking about. We shopped together, cooked together and ate together. And I have to say the food was fantastic. I ate every bite and could seriously eat those potatoes for...


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