Make these Quinoa Black Bean Burrito Bowls, from The Shiksa in the Kitchen, and you’ll thank me later. I tried this recipe for the first time on Saturday and I can guarantee you I’ll be making it many, many more times. They’re easy to make, super tasty & filling and make great leftovers! You can also make these bowls so many different ways using just slightly different ingredients. We used quinoa, the black bean mix from the recipe, green onions, cherry tomatos, cilantro, salsa, homemade guacamole & Chipotle Tabasco sauce. So good!
(photo via the shiksa in the kitchen)
I’m starting the week off on a healthy foot with this high protein, high fiber cereal from Oh She Glows. Although, I’m using blueberries and bananas instead of strawberries and kiwis because that’s what I have on hand.
(photo via oh she glows)
For my second week of picking three Pinterest recipes to make, I’m going with these No-Bake Cinnamon Cranberry Granola Bars from Food Doodles; this Southwestern Quinoa Salad from Ashley’s Cooking Adventures; and these fantastic looking Veggie Calzones from Leafy Greens & Me. Which of these recipes would you most like to try?
No-Bake Cinnamon Cranberry Granola Bars
Southwestern Quinoa Salad
(photos via food doodles; ashley’s cooking adventures; leafy greens & me)
As I mentioned in a previous post, I’m trying to start actually making some of the hundreds of recipes I’ve pinned over the past few months. Last week I made this Roasted Red Pepper Chickpea Salad, this Goat Cheese Bean Dip & this Vegan Thai Pizza.
I loved the chickpea salad, although I put it on top of arugula rather than watercress. I had some for dinner and saved the rest for lunch the next day and it held up well. I also really liked the goat cheese bean dip, although it’s a time consuming dish. The thai pizza was great! I left off the non-dairy cheese (trying to eat less processed foods) and I didn’t miss it at all. I wish I had also left off the cabbage – I’m not a fan – but otherwise it was fantastic and definitely something I’ll make again.
Goat Cheese Bean Dip ingredients + avocado for guacamole
Roasting the habanero peppers
To be honest, I was more excited to try our new Le Creuset cookware than I was to try the dish…
I’ve never been the biggest Nutella fan but since Bob loves it I find myself eating it more and more. This morning I made us Strawberry Nutella Poptarts from The Novice Chef. They were quite good but, if I make them again, I’d add sliced strawberries on the inside, along with the Nutella and strawberry jam.
If you’re looking for a super easy and fast (under 20 min from prep to done) breakfast to make a loved one, this will definitely do the trick!
(photo via the novice chef)
In an effort to make more of the recipes I’m constantly pinning, I figured I should pick a few out each week and comit to actually making them. This week I’m going to start with Chickpea Salad with Watercress from Whole Living; Black Bean Goat Cheese Dip from Delish; and a vegan Thai Pizza from Veggie Grettie. I’ll make sure to report back on how they go!
(photos, from top to bottom, via whole living; delish; veggie bettie)
I’ve got a busy day ahead of me – especially for a Saturday – so I’m starting it off the right way with a healthy breakfast. I just made this Green Monster Spinach Smoothie from Iowa Girl Eats. It tastes great and is an easy way to get a lot of greens. I used gigantic spinach leaves I got from Green City Market.
(photo via Iowa Girl Eats)