Breakfast Quinoa — Take I

Every kitchen-minded friend of mine has one or two key ingredients that they just can’t imagine surviving without — and I’m no different. Fresh garlic, olive oil, avocado, kale… Those are definitely some of my favorites, but there is one thing I am even more loyal to — and that’s quinoa.

I remember the first time I heard about quinoa. I was a newly recommitted Weight Watchers member (for possibly the 3rd or maybe 4th time) and I was on a mission to find some new-to-me healthy, whole grains that didn’t involve the words “brown” or “rice”. And after searching high and low, I finally came across a small package of this mysterious new ingredient. And it didn’t take me long to become attached, finding recipes to eat this for every meal — dinner, lunch, and even breakfast.

So when I heard about someone using quinoa in place of oatmeal, my interest was piqued. After some trial and error, I found success with this recipe. Fun fact? This recipe was even featured by FitSugar during their “Get Fit for 2010” challenge — go me! And while that may have been well over 2 years ago, that recipe is still going strong in my kitchen.

This is also a great recipe to make ahead for a week full of healthy breakfasts. I usually whip up a batch of this on Sunday afternoons, so all I have to do is add my fruit of choice and the yogurt, or almond milk, before sitting down to breakfast.

Summertime Breakfast Quinoa


1 cup quinoa, rinsed and picked clean of any debris
1 cup water
1 cup juice, cider, or nectar — I prefer something fresh-squeezed, or a no sugar added variety
2 tbsp walnuts, chopped
2 tbsp chia seed
1 cup blueberries, rinsed
2 fresh plums, pitted and diced
2 cups of plain yogurt, or almond milk


Bring the quinoa, water, and nectar to a boil in a medium saucepan. Reduce to a simmer and cover. Let cook until all the liquid is absorbed, about 10-15 minutes.

Remove from the heat and let the quinoa cool completely. Carefully mix in the walnuts and chia seed and divide the mixture among 4 bowls.

Top each bowl with an equal amount of fruit and 1/2 cup of the yogurt or almond milk just before serving.

Additional Notes:
There are plenty of seasonal variations that work with this recipe as well — proving that something this good never goes out of style. Keep tuned here and I share a few more of my favorites over the next few months!

What is your favorite “go to” recipe that you enjoy all year-long?


Just a Little “Spring Cleaning”

As soon as I open up my front windows and blinds to let the fresh spring air in my apartment, I become overwhelmed with an urge to clean up.

And by “clean up”, I mean CLEAN UP. Everything. From dusting the light fixtures on the ceiling to changing over my comforters to cleaning out the fridge — no inch of my apartment is spared.

Well — that’s not necessarily true. Over the past few years, one part of my apartment has just become more messy. I am a hoarder of pantry staples. I can’t help it. Canned tomatoes, broth, pastas, rice — when my brands go on sale, I stock up. And then before I use them all, they go on sale again and I stock up all over again. And my cupboards — and my waistline — have suffered as a result.

So when I opened up my windows the other day, I took a good long look at what I had been avoiding and decided it was time to make a change.

Before: What's all that crap?

I cleared off my counter, grabbed my step stool, opened up the garbage can, and got to work.

Shelf by shelf, I pulled every single item out of the cupboard and made three piles: whole, unprocessed/bulk foods; whole, packaged foods; and processed crap. I allowed myself to keep three items from the “processed crap” pile — a pack of tootsie roll suckers, my can of milo, and a jar of chocolate-hazelnut spread. Oh — and a jar of hot giardiniera. I dare you to even try to pry that from this former Chicago girl’s hands. These items were then put high on the top shelf, which forces me to grab the stool in order to reach them — that takes some serious commitment right there.

The whole, packaged foods include my “larabars”, canned tomatoes, coconut milk, tuna (in water), whole grain cereal, steep cut oats, whole grain pasta, wasa crackers, raw honey, vegetable broth, and dried cherries and other fruit. I purged a few items that I either won’t use within the next 2 – 4 months, but simply reorganizing and taking stock of what I have on hand was a huge step. I tried to centralize these on the second shelf — easy to see and grab when cooking.

The last part was my favorite part. Pulling out my pretty OXO containers and organizing all of my bulk, unprocessed, whole food items — quinoa, rice, cornmeal, nuts, seeds, lentils, popcorn, nutritional yeast, and unsweetened coconut flakes. These containers went front and center.

After: All clean!

Much better. Not perfect — but better.

Knowing what I have on hand and keeping my cupboard and pantry well-organized definitely helps to get my one step closer to eating in a fresh and “clean” manner. And that’s exactly what I need right now.

Do you have any “spring cleaning” rituals? What are some of your favorite “clean” pantry staples?

Homemade Almond Milk

Making the decision to start eating “clean” wasn’t one I made lightly — I gave consideration to the foods I already have in my pantry and knew I didn’t want to throw anything away without cause, and I also started thinking about the cost going forward. Being on a fairly limited budget, creativity will be key. Luckily, I’ve become quite fond of the bulk foods aisles at my favorite grocery stores.

Another thing I was trying to be conscious of was my tendency to try to take on too many new recipes and goals at one time — often leading to frustration and a full garbage can of things that didn’t come out as I had hoped or expected. So this time around, I wanted to start with one new staple recipe. Once I’ve fully incorporated that into my routine, I will try something else.

Since dairy is one of the things that I’ve noticed that I’ve become more sensitive to lately, this homemade almond milk seemed a fitting place to start. While it may seem like an overwhelming and inconvenient thing to make on my own — I’ve actually found this version to be creamier and tastier than anything I’ve tried out of a “tetrapak”. While I haven’t given up cheese entirely, or a splash of milk in my coffee some mornings, I have started to reach for this more than anything else. It’s a keeper.

Learning whole foods at Whole Foods

Almond Milk
From: Whole Foods Market Healthy Cooking Class with Chad Sarno
Makes: 4 – 6 cups
Prep time: 5 – 10 minutes, plus soaking time for the almonds

1 cup raw, whole almonds, soaked (please see note)
4 -6 cups cold water, filtered
1 tsp vanilla extract, optional
1 tsp date paste, optional

Place the soaked almonds in your blender. Cover with the cold, filtered water. Add the vanilla and / or date paste –for sweetness — if desired.

Blend on high until almonds are fully pulverized.

Line a strainer or sieve with cheesecloth and pour the milk through, into a pitcher. Once all the liquid has passed through, carefully gather up the edges of the cheesecloth and squeeze remaining liquid through the strainer into the pitcher.

Just a little bit messy!

Promptly store in your fridge. The milk should be used within 2 – 3 days — just make sure to give it a quick stir before using.

Any amount you won’t use right away can be frozen. I highly recommend the medium Ziploc “twist & lock” containers for this, they are easy to stack and stay pretty well sealed. Just be sure to leave some room at the top to allow for expansion — and make sure to use within 1 – 2 months after freezing.

Additional notes:
The biggest key to making this work is the soaked almonds. To best soak the almonds, place them in a bowl or large measuring cup — my 2-cup Pyrex measuring cup works great. Cover with cold, filtered water and place in your fridge for at least 12 hours. 

I prefer to soak them for 2 days, rinsing them every 12 hours or so and replacing the water. Just remember, the softer the nuts — the easier the blending.

I’m not a big fan of waste, so I’ve been “dehydrating” the leftover almond pulp to use as almond meal in other recipes — like Elizabeth’s Paleo Crunch.

Straining the almond pulp

To do this, I simply spread the pulp out on a cookie sheet and let dry out in my oven — on the lowest temperature — for 1 – 2 hours.

What is your favorite whole food staple? Any favorite recipe?

Keeping It Fresh — Savor the flavors

Ever since starting my Boston Organics deliveries back up, I feel like I have been more involved with my boxes than ever before. Whether it means making changes to the service because of my personal taste preferences, travel schedule, or challenging myself to try something new — I love the flexibility that is allowed!

Since I’m trying to cut back on my sugar intake, I’ve already bumped up my vegetable ratio in the box, but that isn’t all it takes to satisfy my different taste preferences. So now it’s time for me to experiment more with combining my vegetables with fruits to find that perfect blend of sweet and savory flavors. This week, I even managed to take advantage of the Grocery Add-ons service — allowing me to add everything from some extra vegetables to spices to coffee beans to snacks to my order. I don’t use this all the time because I have a weird obsession with being able to pick these items out in person, but once in a while it comes in handy. Like when I leave my shopping list at home on the kitchen table…

The savory:

The sweet:

The extras:

  • Ginger
  • Garlic
  • 2 local chocolate treats — I had a hard time deciding what to send to my “Foodie Penpal” this month, so figured it was better to be prepared. I’m sure I can think of something to do with the one I don’t send… Yum…

It’s really so convenient being able to add certain random staples and treats — this isn’t the first time I’ve been saved from making a trip back to the store to get something I forgot from my shopping list. The only decision I’m weighing now is whether or not I make the leap to the “all vegetable” box. While I won’t let the fruit go to waste, I’m not grabbing fruit as my go-to snack anymore. Instead, I’m eating more vegetables, nuts, and homemade popcorn. Luckily, I have another 10 days to decide.

A couple of new things I tried from the last box:

  • Rutabaga — I didn’t come up with any crazy recipe, but instead opted to simply chop the rutabaga up and roast it. While it was a little sweeter than the turnips I have grown to love, it was a perfect along with some baked lemon-herb chicken for a light and healthy dinner.
  • Blood oranges and pea shoots — these were my two favorite, “novelty” items in my last box. And who would have known they would go so well together on top of salads?! Can’t wait until these make a seasonal comeback!

What recipe would you recommend that uses some of both the vegetables and fruits from this Boston Organics box? Please describe or link to your favorite recipes or tips in the comments below!

Keeping It Fresh — More Vegetables, Please!

A new Boston Organics box is here and I working up a whole new list of things to make with this week’s treats. Now that we have had a taste of that early spring weather, some of my favorite vegetables are making an earlier appearance than normal (*cough* kale *cough*) — no complaints here! But this got me thinking — instead of my usual half-and-half delivery, how about changing it up to a mix of 2/3 vegetables and 1/3 fruit?

That is one of my favorite parts about my delivery, as long as I make my delivery changes by noon the day before my delivery — the Boston Organics team will make it happen. This includes changing my veggie to fruit ratio and updating my “no list” — sorry, I still don’t eat peas or lima beans and even I have a limit as to how many potatoes and onions I can use in a two week period.

So while I didn’t get the kale I was keeping my fingers crossed for — I still ended up with a nice selection of vegetables to keep me cooking, and eating, light over the next couple of weeks.

The vegetables:

  • 1 bunch chard
  • 1 head romaine lettuce
  • 1 package pea shoots — a first for me!
  • 1 package white mushrooms
  • 2 packages carrots
  • 2 black radishes — so happy I can give Shulie’s Indian-Inspired Black Radish Salad another try!
  • 1 rutabaga — hmmmmm, what’ll I do with this?

The fruit:

  • 3 apples
  • 3 bananas
  • 3 blood oranges — so excited for these, I absolutely love them in salads and smoothies
  • 2 kiwis

This was a great change of pace for me. Believe it or not, I was starting to feel overwhelmed by all of the fruit. I was starting to get worried my crisper drawer was going to launch a rebellion. All of this aside, my last box gave me a lot of snack options — including a personal favorite, celery stalks with peanut butter (and maybe some nutella) — and fresh fruit for smoothies. Not one bit went to waste, and I did get to try out some new recipes.

A couple of new dishes that I tried:

  • Sautéed chard with garlic and lemon — this is a new favorite dinner side dish
  • Braised dandelion greens with pancetta — pancetta, my favorite kind of bacon, makes everything better. So much that I can eat this in a bowl like ice cream.

What would you make with any, or all, of the treats I got in this week’s Boston Organics box? Please link to your favorite recipes or tips in the comments below!

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