Tag Archives: eating in

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)

It has been a hot and stormy week in Chicago.  Today is overcast with rain on and off – just the kind of day that makes me long for my couch, pj’s, a good movie and some comfort food.  But, alas, I’m stuck in my office.  But I can dream, right?  So, let’s see… In an ideal world I’d be on this couch, wearing these super cute pj’s and watching Moonrise Kingdom.  And, when I got hungry, this Tomato Basil Soup with Grilled Cheese would magically appear in front of me.  What about you?  What’s your go-to movie and meal on a stormy day?

(photos via the pursuit aesthetic; j.crew; everyday occasions; la belette rose)

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

Veggie Calzone

(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…

(personal photos)

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)