Roasted Cauliflower Beer and Lime Tacos

These tacos are the bomb diggity. If I’m being honest, I was very skeptical when I decided to make this recipe. I love using cauliflower, but using it in a taco, I mean c’mon. But boy was I wrong. The roasted cauliflower resembles meat and I forgot that it was just vegetables in there. Even the boyfriend almost forgot it was a veggie taco. Don’t  believe me? Go on and try it. Let me know what you think.

I’ve been listening to this health podcast (The ultimate Health Podcast) and they cover so many topics! I plan to start talking a little bit some of the things that I decide to research on here. But, don’t fret,  I won’t write too much about the topics because I don’t want everyone to have to scroll 80 billion times to find the recipe . However, if  I can impart some healthy knowledge on you I will!


Ingredients
For the tacos:
1 cauliflower head
3/4 cup beer (Any beer you have on hand, except strong flavors like stouts, will work. I used Michelob Ultra)
1/4 cup vegetable broth
1 tablespoon lime juice
1 1/2 teaspoons tamari or soy sauce
1 1/2 tablespoons chipotle hot sauce
1 to 2 garlic cloves, sliced
1 1/2 teaspoons chili powder
1 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1 tablespoon olive oil (or coconut oil)
1/2 yellow onion, chopped
6 corn tortillas
Salsa

Optional: Cilantro Coleslaw
1/2 head of green cabbage
1 small carrot
2 tablespoons lime juice
2 tablespoons rice vinegar
1 teaspoon olive oil
A pinch of salt
1/3 cup cilantro, chopped

Directions

  1. To make the tacos: Set your oven to 400°F. Grab a baking sheet and set aside. Chop* the cauliflower into small florets no bigger than a quarter. In a saucepan over medium heat, warm the beer, broth, lime juice, tamari, hot sauce, and garlic. Add the cauliflower, and simmer for about 1 1/2 minutes ( I let mine simmer for longer, if you do just watch it). Once that is done simmering, drain it.

2. Next, you’ll mix the spices, salt, and olive oil together in a large bowl. Then you’ll add in  the cauliflower and onion, and make sure they are coated well.  Dump the mixture  onto the baking sheet, and bake until browned. This recipe also said to stir it halfway through. I forgot (oops), and it turned out fine. It should take about 20 minutes to brown.

3. I fried my corn tortillas  because I like mine a little crispy. Once the cauliflower is done, you’ll make a taco. I am not going to explain how to make a taco. You should be able to figure it out.  I added the cilantro slaw and a homemade salsa on top.

4. To make the slaw: Cut the cabbage into thin 2 inch strips. Next, you’ll chop the carrot into thin matchsticks (also 2 inches). In a bowl, mix together the lime juice, vinegar, oil, and salt. Add the dressing right before you are going to eat and make sure to coat well. Add the cilantro just before serving.

* I found that tearing the cauliflower by hand is easier than using a knife to chop. It’s up to you.

 

 

Much love and good vibes

xx

Cauliflower Tikka Masala

I grew up overseas and I have tasted authentic and delicious Indian cuisine. I definitely like Indian food, but I wouldn’t say its my absolute favorite or that I  crave it often. Yet, for some reason, last week I was craving Indian food. The boyfriend, even said this make be sliding into his top 5 favorite dishes I make. This is actually a vegan recipe and it’s absolutely delicious. I ended up making some chicken separate for my boyfriend to add, but I just kept mine vegetarian /vegan. I also mixed in brown rice. I am making vegan brownies for the office, stay tuned!

Note: The original recipe had a additional sauce you could make to pour over it, but that was doing too much. It was a cashew cream sauce.  Feel free to google and try it.


Cauliflower Tikka Masala

Cook time: 55 minutes

Ingredients

  • 1 medium cauliflower, washed and cut into medium-small florets
  • 1 1/2 cup white onion, diced (about 1 medium white onion)
  • 6 cloves garlic, minced
  • 1/2-in piece ginger, outer skin removed, finely grated
  • (optional) 1/2 green jalapeno diced, as needed for spice
  • 1/2 tsp mustard seeds
  • 1 tbsp cooking oil
  • freshly chopped cilantro
For the Sauce:
  • 3 vine-ripe tomatoes, halved
  • 1  red bell pepper, stem and seeds removed
  • 1/2 cup fresh cilantro, loosely packed
  • 3/4 cup full-fat coconut milk
Spices:
  • 3/4 tsp garam masala
  • 1/2 tsp ground corriander
  • 1/4 tsp turmeric
  • 1/2 tsp cinnamon
  • 1/2 tsp salt (add more if needed to taste)
  • 1/2 tsp red chili powder
  • 1/4 tsp cayenne pepper (optional, and add as much as you need to make it spicy)

Directions

Making the Sauce:

In a large saute pan, heat 1 tbsp oil on medium heat.Add in the mustard seeds and allow them to fry for about 30 seconds. You should start to see them sizzle and start popping almost immediately. As soon as the seeds start to pop add in the ginger,  garlic, green jalapenos ,and chopped onions. Cook for a few minutes until fragrant and the onions start to become translucent. Stir frequently to avoid burning the mixture.

While the mixture is cooking, add all the ingredients for the sauce into a blender.Once the onions start to become translucent, turn off the heat, and add all the contents into the blender with the ingredients for the sauce. Blend until completely pureed into a smooth sauce.

Pour the sauce from the blender back into the pan, add all the spices and stir well.  Cook uncovered for 10-15 minutes on medium-low heat.

To Make the Dish:
Add all the cauliflower florets into the sauce, toss, and cook, covered  for about 10 minutes on low heat or until the cauliflower florets are cooked and tender (not mushy).

Remove the cover and cook on medium heat, stirring occasionally, until the sauce reduces and thickens in consistency (approximately 10 minutes or so).

 

Happy almost-three-day weekend!

Sending good food and positive vibes your way.

xx

Roasted Cauliflower, Feta, and Orzo Salad

Happy Friday everyone! This is the first recipe that I made from Chrissy Teigen’s cookbook, Cravings, and it was so damn good! It’s pretty filling too. I made this over Christmas break and my family, great-grandma and boyfriend all loved it. The flavors blend really well together. If you’re in a “no carbs” phase, you can omit the orzo pasta, but I think it’s better with it. Maybe try it on a high carb or cheat day because it’s worth it. Also, sorry I suck at remembering to take pictures! I’ll try to do better. Keyword: try.

A couple of things to note: The red onions are pretty strong so next I make it I’ll use a little less. It’s all about personal preference. Also, a staple in my house is fresh ground pepper (ya, know… they one with the grinder on top). You can use just plain ol’ ground pepper but fresh ground pepper has better flavor).  Chrissy also makes a note in her recipe about feta. The French kind of feta cheese is a little creamier and milder, the Greek is a little saltier. I personally like the Greek kind better, it’s whatever your little heart desires.


 

For the cauliflower and orzo:
1 small head cauliflower, broken into small florets (approximately 5 cups)
4 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper (All I use now is fresh ground pepper. It has better taste that the stuff that’s already ground)
1 cup orzo pasta

For the dressing and salad:
3 tablespoons  olive oil
3 tablespoons fresh lemon juice
1 teaspoon honey
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup thinly sliced red onion
1 cup crumbled feta cheese
2/3 cup dried cherries
4 cups baby spinach

cauliflower

Directions

Make the cauliflower and Orzo: Preheat  the oven to 400°F. In a bowl, toss the cauliflower with the olive oil, the garlic, salt, and pepper. Spread on a baking sheet and roast until softened and the edges are charred, 20 to 25 minutes. Let cool and set aside.

Meanwhile, in a pot of salted boiling water, cook the orzo according to the package directions, but for 1 or 2 minutes less than called for (so it’s just a little underdone). Drain in a colander, rinse under cold water, drain well, and toss with the remaining 1 tablespoon oil right in the colander.

Make the dressing and toss the salad: In a big bowl, whisk together the olive oil, lemon juice, honey, mustard, salt, and pepper. Add the cooked orzo, roasted cauliflower, onion, feta, and cherries and toss until coated with the dressing. Throw the spinach on top and toss one more time.


Recipe inspired by: Cravings: Recipes for All the Food You Want to Eat. Copyright © 2016 by Chrissy Teigen

Greek Spaghetti Squash Boats

It’s been such a long time. So much has happened in between my last post and this one.  I took a hiatus to focus on other things  but I’m back! I want to continue to inspire, help and inform everyone of delicious healthy recipes.   I received Chrissy Teigen’s cookbook, Cravings, for Christmas and I’m cooking my way through it. I’m on a mission to make them as healthy as possible. Stay tuned friends!

Greek Spaghetti Squash Boats

Cook time: 45 minutes

Ingredients
1 medium spaghetti squash, cooked and sliced in half
1 cup of chopped baby spinach
1/2 cup of diced cherry tomatoes
1/2 cup of diced cucumber
2 T of diced red onions
two small cans of black olives, chopped ( I bought already chopped olives.. time saver)
1 1/3 cups of diced grilled chicken
2/3 cup of feta cheese

Tzatziki dressing
1 cup plain Greek yogurt
1/2 cucumber, finely grated and drained
2 cloves garlic, finely minced
1 teaspoon lemon zest plus 1 tablespoon fresh lemon juice
1 tablespoons chopped fresh dill
salt and freshly cracked black pepper to taste

Directions

To make the dressing, whisk together all the ingredients. For a thinner dressing, blend ingredients together.
There are many ways to cook spaghetti squash, you can cook it whatever way you want. I halved the squash, scrapped out the seeds, sprinkled with a little olive oil, salt and ground pepper. Then I placed the squash cut side down, and baked at 425 for 35 minutes.
Stir spinach leaves into the spaghetti, then top each half with equal amounts of the cherry tomatoes, cucumbers, onions, olives, and feta. If you made the dressing drizzle to taste over the boat.
Scoop the squash into a bowl, or enjoy it in the boat itself.

 

 

Here’s to a happy and healthy 2017!

Good vibes and blessings abound.

xx

 

 

Spanish Chickpea and Spinach Stew

Hi y’all *awkwardly waves and side hugs*

Sometimes, a detox, whether it be from sugar, alcohol, TV, social media, etc, is much needed. It’s been incredibly long since I last posted. Between traveling for work, my pets, working out, spending time with my boyfriend and friends, I felt I needed a break from worrying about posting …. so I decided to just live for a little while.  I am someone who is ALWAYS on the go and busy. But I’ve had several friends ask if I still had my blog so I thought it was time to start posting again.

TLDR; Basically… Guess who’s back, back again.Kristen’s back, tell a friend.

**COMING SOON** A friend and I will be starting a YouTube Channel within the next month or so. This channel with be dedicated to fitness and eating healthy (aaaand maybe hair tips for curly hair).  I will post the info at a later date if you care or want to share or subscribe!

 

Spanish Chickpea and Spinach Stew
Cook time: 40 minutes

Ingredients:

2 Tbsp olive oil
3 Garlic cloves, finely chopped
1 Red Onion, finely chopped
3 Tsp cumin (ground)
1 1/2 Tsp Smoked Paprika
1/4 – 1/2 Tsp cayenne pepper or hot chili powder
1 large can of peeled plum tomatoes
1 1/2 Cup chickpeas
1 Tbsp Tomato Paste
Black pepper to taste
Sugar to taste
Fresh Parsley
1 Cup Quinoa *

*You can have the stew by itself or with rice or quinoa. I think it tastes better with it.

Directions:
1.  If you choose to have quinoa with the stew you’ll need to add 2 cups of water to a small sauce pan and boil the water. Once boiling, turn the heat to low and add the 1 cup of quinoa.  Place lid on the sauce pan and cook for 15- 20 minutes.

2. Heat up the oil in a frying pan and add the chopped onion.  Saute on  low heat until almost translucent, stirring from time to time.

3. Add the chopped garlic. Keep on stirring frequently until the garlic softens.

4. Add all the ground spices to the  onion and garlic mixture and stir them around well. Saute them off gently for a minute or two stirring the whole time.

5. Add tomato paste to the pan and stir it into the onion and garlic mixture.

5. Squash plum tomatoes with a potato masher in a separate bowl before adding them to the pan. Add tomatoes to the pan and let the sauce thicken by simmering it on a low heat with no lid on. Make sure to occasionally stir the sauce.

6. Once the sauce thickens, taste it and season with some black pepper. The original recipe calls for sugar to taste. I did not add any but if your tomatoes are a little tangy you might want to add a tsp or two.

7. Stir in the chickpeas and let them warm up for about 5 minutes or so. Next, add in the spinach and place the lid on the pan to let the spinach wilt and cook in the steam.

Recipe cred: www.lazycatkitchen.com/Spanish-chickpea-spinach-stew
Photo cred: Your truly

Happy and healthy eating

XO.

Spicy Cauliflower Burgers

I’m really trying to keep my word and post all the other recipe I’ve made over the past month and a half. These vegetarian burgers are the closest thing that I’ve come to the same structure as an actual burger. This patty didn’t fall apart either! Even though black bean burgers (or any version of this) are incredibly delicious but every time I’ve made them they tend to fall apart. Which is quite annoying! You could totally use this recipe to stuff turkey burgers. Even if you’re not vegetarian you should give this a try. Shake up your life… live a little!


 

Spicy Cauliflower Burgers
Cook time: approx. 45 mins

Ingredients:

  • ¾ cup uncooked quinoa
  • 1 head cauliflower (about 6 cups florets)
  • 3-4 tablespoons oil, divided
  • a few generous shakes of spicy seasoning – cumin, chili powder, cayenne, etc.
  • 3 garlic cloves
  • ¾ cup breadcrumbs (or ground almonds)
  • ¾ cup shredded Pepperjack cheese
  • 3 eggs
  • 2 diced serrano peppers

Directions:

  1. Preheat the oven to 400 degrees. Cook the quinoa (2 cups water and 1 cup quinoa.. or if you are using packaged then prepare according to package)
  2. Cut the cauliflower into florets, transfer to a baking sheet, drizzle with olive oil and sprinkle with spices. I used garlic, cayenne, and cumin.  Roast for 20-30 minutes. Let cool. Pulse through a food processor to form small pieces that stick together. You don’t need to puree the cauliflower but we do want enough mushiness so it’ll stick together.
  3. Combine the  cauliflower with the quinoa, garlic salt, breadcrumbs, Pepperjack cheese, eggs, serrano peppers,  and another teaspoon or two of spicy seasoning if you so choose. This made about 8 patties for me.
  4. In an oiled pan over medium heat, cook the burgers until golden brown on each side, flipping very carefully to avoid breaking. Set aside on a paper towel lined plate.
  5. Top the burger with whatever you want. I’m not gonna tell you how to live your life.
**In terms of level of spiciness that’s completely up to you. Don’t be shy to add more spices or adjust – especially after you fry and taste one of them.

 

Recipe inspired by: http://pinchofyum.com/spicy-cauliflower-burgers

Photo cred: Yours truly

 

 

Have wonderful Tuesday. Sending positive vibes your way!

Happy International Women’s Day 🙂

Much love.

Avocado Pesto with Zucchini Noodles and Asparagus

WOW– its been quite a while since I’ve posted anything on here but that’s life right?  I’ve been incredibly busy.  To make a long story short after watching a couple documentaries on Netflix and wanting to do a healthy cleanse I decided to try to be vegetarian for month (after that month I would decide if I wanted to permanently go vegetarian or not). I wanted to try one month at first because I workout so much I was worried I wouldn’t be getting enough protein. It’s  been about a  week since my month was up and I think I am going to continue.  So…I hate when I am looking for a recipe on a blog and have to scroll down pages and pages of anecdotes before I get to the recipe ( no offense if yours does) so if you really care about my reasoning behind going vegetarian you can call me, beep me, if you wanna reach me.

Obviously the recipes I post are going to be vegetarian from now on but you can totally add any meat or seafood  if you want.

Since it’s been forever since I last posted I have like 10 other recipes to post… inshallah these will slowly start to trickle in the coming weeks.


Avocado Pesto with Zucchini
Noodles and Asparagus
Cook time: Approximately 15 mins

Ingredients

  • 1 large bunch fresh basil**
  • 2 ripe avocadosAvocado Hass
    1/2 cup walnuts or hemp seeds ( I used walnut)
  • 2 tablespoons lemon juice
  • 3 cloves garlic
  • 1/2 teaspoon fine sea salt
  • 1/2 cup extra-virgin olive oil
  • About 4 Zucchinis to make Zucchini noodles
  • A bunch of Asparagus

I like things spicy so if you like that too add the following:

  • 2 diced Serrano peppers
  • A couple shakes of cayenne pepper

I added a little water to make it creamier. I also added this magical little gem called “That Green Sauce”. It’s from one of my favorite grocery stores ( it’s only in texas sorry!) H.E.B. It’s technically a salsa I guess but it’s creamier than your traditional salsa. So if you wanted to add a little extra something I would find something similar. I’m sure it’ll taste just as good.

**I didn’t have fresh basil on hand so I used the dried version. I think I did about 4-5 shakes. Just depends on how much you like basil.

 

Directions

  •  Add basil (If you  actually used fresh basil don’t forget to remove the stems before adding those to the blender), avocados, walnuts (or hemp seeds), lemon juice, garlic and salt. If you want to make it spicy then you world add the peppers and cayenne now; pulse until finely chopped. Add oil and process to form a thick sauce. Add pepper to taste. I wanted my pesto on the creamier side so that’s why I added “That Green Sauce. It’s up to you.
  • Make the zucchini noodles and chop up the asparagus. Turn the stove to a medium heat. Toss some olive oil in a pan and add the noodles ( I sautéed them in small bunches) and asparagus about 3-5 mins.
  •  Then add your noodles and asparagus to a bowl and top with your pesto.

 

Recipe inspired by:  http://www.eatingwell.com/recipes/avocado_pesto.html

Photo cred: Me

Happy March y’all! Other recipes to follow.

 

Sweet Potato, Squash and Black Bean Enchiladas

Happy 2016 y’all! I can’t believe how fast 2015 went… but good riddance! I can’t wait to see what this year brings. I know it’s been forever since I’ve posted (I know I know…I’m starting to sound like a broken record) but It’s been a busy month and a half. I was lucky enough to spend 2 weeks with my family back in Virginia, one of my best friends and my sister came to Dallas for NYE and I started a new job. Needless to say I’ve been trying to get back into the whole going back to work (after not working for almost 3 months). Waking up at 545 again is not fun and its taken a little time to get used to that again…but I have a new job so I can’t complain. Between work, getting back into my gym and cooking routine, and taking care of my puppy I’ve been really busy. To top that off I’ve been sick for 3.5 weeks BUT I am finally feeling better.. which means I’ll start cooking and hopefully posting a little more regularly. Anyway, enough of my babbling.

This week I made another recipe from my Thug Kitchen cookbook. I absolutely  love this book. Everything looks and sounds so good.. and so far I haven’t been disappointed. This recipe was so damn good! I even got my roommate to eat it and love it and she hates sweet potatoes. My roommate said it reminded her of a really good bean and cheese burrito (but much healthier). This recipe is vegan with exception of the broth (didn’t  have any veggie broth on hand) and the cheese. I could never give up cheese. It’s too good.

 


 

Sweet potato, squash  and black bean enchiladas
Cook time: about  1 hour

Ingredients

Filing:
1 large sweet potato (about 1 pound) chopped in to small cubed pieces*
2 tsp olive oil
1/2 onion, chopped
1 medium yellow squash, grated (like on a cheese grater… which will make about 1 cup)
1 tsp chili powder
1/2 tsp ground cumin
2 tsp garlic powder
1 15oz can of black beans

1 pack of corn or flour tortillas

*See step 2 under directions for clarification.

Sauce:
2 1/4 cups broth ( I used chicken)
1/3 cup tomato paste
2 1/2 tbs chili powder
2 tsp ground cumin
1 1/2 tsp dried oregano
3 tsp of garlic powder
2 tsp of soy sauce
a dash of cayenne pepper (and by dash I sprinkle  a lot.. how spicy is up to you)

Directions
1. Dump all of the sauce ingredients into a saucepan and bring it to a simmer. Use a whisk to stir the sauce and make sure the paste doesn’t start sticking to the pan. You’ll leave this simmering for about 10-15 minutes. The sauce will thicken up a little as it cooks. Once that’s done turn off the heat and let it cool.

2.   The recipe says you can steam it… I think it’s easier to cook it in the microwave. You can cook the sweet potato however you want. If you choose to steam the potato, you’ll want to peel it and cut it into cubes before you steam.

If you choose the microwave you’ll need to  poke holes in the sweet potato and place it in the microwave for 5 minutes then turn it over and cook it for another 5. It’ll be very hot and squishy (so you won’t need to cube it) . Let it cool and then take of the skin.

After cooking it you’ll smash the pieces together.

*You’ll want to preheat your oven to 375

3. While that is cooling, add your oil to the pan and  take your chopped onion and sauté it until it’s brown. Then toss in your grated squash and cook for another minute or so. Add the cumin, chili powder, garlic, and black beans. Cook all this together for 2-3 minutes then add in your sweet potato and turn off the heat. Mix well.

4. Grab a baking dish (ie:9×13 or whatever size you have) and cover the entire bottom of the dish with the enchilada sauce ( and by cover the entire bottom I don’t mean use all the sauce.. you still have to put some on top). Fill a tortilla with the filling. It’s completely up to you how much or little you put. I put a medium amount because I had 10 tortillas that I wanted to fill. You should know how to roll an enchilada… and if not please use google before you attempt this recipe.

5. Cover the remaining enchiladas with the reaming sauce, I covered these little bad boys with fiesta style cheese. Then cover the dish with foil and place it in the oven for 20 minutes. Once that’s done remove the foil and place back in the oven for another 5 minutes.  Then voila!

Also here is what the actual recipe is. Enjoy

IMG_8508IMG_8509

Recipe cred: Thug Kitchen Cookbook, Pages 155/156

Photo cred: Me

Wishing everyone positive vibes this week!

Much love and happy healthy eating

Sun Dried Tomato, Spinach, and Feta Stuffed Chicken.

Posting two recipes in one day?!? Who am I?   I can’t not remember for the life of me where I found this recipe. But credit to wherever I got this from. This is so good!  I am a HUGE fan of feta and goat cheese. The feta in this recipes pairs so well with the sun dried tomatoes  and spinach. I make this recipe quite often. It’s easy and delicious. I made asparagus and quinoa as the sides.

 


Sun Dried Tomato, Spinach, and Feta Stuffed Chicken

Cook time: 45 mins

Ingredients

  • Chicken  Breast (you could do this recipe with one or 100.. up to you)
  • Feta
  • Spinach
  • Sun dried tomatoes
  • Garlic
  • Italian seasoning
  • Toothpicks or baking twine*

*  These are optional. I have made it without them before they just hold everything together better if you do.

 

 

Directions

  1. Preheat the oven to 350 (I’ve also cooked it on 375 but just watch the chicken so it doesn’t get too dry. Nothing worse than dry chicken).
  2. Slice into one side of the chicken breast, starting at the thicker end and ending at the thin point. Make sure NOT  to cut all the way through.  (IF you have no idea what I’m talking about please youtube it). Open the chicken so that is resembles a butterfly.
  3. Place spinach leaves, feta and sun dried tomatoes on one side. Close the breast and place a toothpick through it.
  4. Place the chicken on a foil covered cookie sheet and sprinkle garlic and italian seasoning over it. Then place in the oven.
  5. Cook chicken for about 25-30 minutes.

 

 

Recipe cred: As mentioned above… can’t remember where I found this. Credit to whoever or wherever I found this.

Photo cred: Yours truly

 

Happy Eating!

 

 

 

 

Quinoa Salad

Can you tell I like quinoa?  I use it a lot. Yes it has carbs but it is healthier than rice and has protein (Cous-Cous is also good too BTW). You can play around with different vegetables, cheese, beans, etc. This particular salad has feta, chickpeas, kale, pears, apples, red bell peppers and green bell peppers.   Then I threw lemon and lime juice over it and  some vinaigrette top of the salad. This is one of my favorites.

 


Quinoa Salad

Cook time: about 35 mins

Ingredients 

  • 1 Apple
  • 1 Pear
  • 1 cup Quinoa
  • 1 can of Chickpeas (15 ounces)
  •  Kale
  • 1/2 Red Bell pepper
  • 1/2 Green Bell pepper
  • Lemon juice
  • Lime juice
  • Vinaigrette

 

 

Directions

  1. Boil two cups of water. Once that has boiled, add the quinoa and reduce heat to about a 2 and cover with a lid. It usually takes about 20 mins to finish cooking.
  2. While the quinoa is cooking chop up the veggies you are adding (in my case the bell peppers, kale, apple, and pears). Don’t forget to rinse the chickpeas if you are adding them. Add the veggies to a large mixing bowl.
  3. Next add the quinoa and stir. Add the lemon and lime juice and stir again. Then you’ll drizzle  vinaigrette over and mix it up one more time.

 

Recipe cred: Me

Photo cred: me also.

 

Happy Eating my friends!

 

PS: ELF is will be on tonight on ABC Family 😀  ONE OF MY FAVORITES