Alright, it’s confession time. I absolutely ate my way through the holidays. I mean, I went all out with sweets and wine and homemade Chex mix (because we all know the homemade stuff is at least a million times better than the stuff that comes in a bag). No treat went uneaten. I’m not even sure what got into me because moderation with food is typically not a challenge for me. But I did it, and I did it joyfully!
What’s done is done and now it is time to get back on the wagon of eating a balanced diet. I ate salads all last week for lunch because I actually do love vegetables but I was bored by Friday. I was eating the same mixture of ingredients that I always reach for when making a salad. I need some variety if I‘m going to stick with eating healthier. As usual, I also want to make this easy on myself so I looked through my fridge and pantry for ingredients I already had on hand. This quinoa bowl gave me a change of pace in terms of both texture and flavor but was also incredibly easy to make.
- To make this an even faster recipe, feel free to use a premade pesto from the store rather than making the one included in this recipe.
- You can absolutely portion this out ahead of time for lunches. Just hold off on adding the pesto until you are ready to eat it.
Blueberry and Pesto Quinoa Bowl
4 cups raw baby spinach
1 cup cooked quinoa, cold
2 Tablespoons pepitas
½ cup feta crumbles
¾ cup fresh blueberries
1 ½ cups basil leaves
2 Tablespoons pine nuts
1 ½ teaspoons garlic, minced
¼ teaspoon salt
1 Tablespoon fresh lemon juice
Place spinach in bottom of a large bowl. Top with quinoa then pepitas, feta and blueberries.
For the pesto, combine all ingredients in a blender until smooth. Drizzle pesto over quinoa bowl as desired.
God bless the person who decided pastries were an ideal breakfast food! Can I get an “AMEN”??? That sweet, carb loaded goodness might not actually be part of a healthy, balanced diet but it certainly does give me motivation to actually eat breakfast. My eyes don’t exactly light up the same way when presented with a bowl of plain oatmeal.
Homemade pastry is particularly delicious but it is also time consuming. I don’t have a lot of spare time these days so I fully embrace the pre-made puff pastry sheets found in my local grocer’s freezer section. Slice it, shape it, fill it and you’ll have beautiful little delights that fit in the palm of your hand. Whether you want to share these treats with friends is totally optional – I’ll admit I ate most of these myself.
- Be sure to pull the pastry sheets out of the freezer ahead of time. It takes about 30-40 minutes to thaw out.
- The strawberry mixture will end up with some juice in the bowl. Try to avoid scooping the juice onto your pastries as it will leak out and get a bit messy.
16oz strawberries, sliced
¼ cup sugar
1 teaspoon corn starch
1 tablespoon orange zest
17.3oz package puff pastry sheets, thawed
2 tablespoons fresh squeezed orange juice
1 cup powdered sugar
1 tablespoon milk
Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper.
In a bowl, combine strawberry slices, orange zest, sugar and corn starch.
Cut each sheet of puff pastry into 9 squares. For each square, gently fold diagonally in half to form a triangle. With a sharp knife, slice dough ¼ inch from each edge – slices should not quite meet at the corner. Unfold triangle, you will have two L shapes framing an inner square. Fold the corner of one L over to the opposite corner of the square. Do the same with the other L. Dough will now have a diamond shape. Fill inside of diamond with strawberry mixture. Repeat folding and filling process for each square of dough.
Place each filled pastry on lined cookie sheet. Back for 15 minutes or until pastry begins to turn light golden brown. Let cool completely.
For the glaze, whisk orange juice and powdered sugar with a fork. Gradually add milk until glaze has reached desired consistency. Drizzle glaze over pastries.
I love hitting up my local farmer’s market for seasonal produce and I love hosting friends at my house for tasty eats. The best is when these two loves come together with an easy recipe that is dressed to impress. When hitting up the farmer’s market, I often browse for what looks enticing and create a dish from the ingredients found rather than coming in with specific ingredients to find. This has resulted in me being more creative in the kitchen but has also expanded my palette. When you find a golden baguette and perfectly ripe berries you can’t walk away empty handed. For this recipe, I ultimately combined fresh finds with what I already had in my kitchen – goat cheese, mint, plums and honey. Listen, I like fresh but I also hate to waste so I’m all about using what is already on hand too.
This fruit bruschetta is light and flavorful but it is also so easy to make. It is ideal for entertaining and could be used as an appetizer, a dessert or even a snack.
- This recipe highlights using seasonal fruit. If you can’t find plums, substitute them for blueberries, pomegranate seeds, or whatever seasonal berry you can find.
- Watch the bread slices closely in the oven, it is all too easy to accidently burn them. The goal is for the bread slices to be lightly toasted on each side.
8oz goat cheese (softened)
1 Tablespoon fresh mint, chopped
1 cup raspberries, washed
1 cup blackberries, washed
1 cup plums, washed and sliced
Honey for drizzling
Set your oven to Broil.
Slice baguette diagonally into ½” thick slices. Lay out the slices of bread on a cookie sheet and place in the oven for 1 minute or until lightly golden. Remove from the oven, flip each slice of bread over and place back in oven for 1 minute or until lightly golden. Remove cookie sheet from oven and let bread slices cool completely.
In a bowl, combine goat cheese and chopped mint leaves. Spread goat cheese onto bread slices (be generous, it’s delicious!). Top with fruit as desired then drizzle with honey.