Until recently, I would not have considered myself a “breakfast person.” In fact, I didn’t even like eggs until I met Meaghan in 2011 …. and I was 22. Back in our MUSC days, I used to eat a 1/2 cup of dry breakfast cereal every morning. There is even a picture of our pantry with all of our 12 cereals lined up in our Mt. Pleasant apartment. I would eat my dry cereal in the car, while driving to work (you can imagine what my car looked like).
Then I got a job, moved to Greenville, and started trying to eat a big girl breakfast: oatmeal. I tried the instant oatmeal, then the organic instant oatmeal, and even tried making baked oatmeal. I never quite felt right after eating oatmeal, and was absolutely ravenous after 30 minutes.
In April we completed about 6 weeks with whole foods only: no processed out of the box type stuff, we made everything. During this time, I got hooked on this simple, yet healthy and very satisfying breakfast. Every Sunday night I make a big batch of quinoa with cinnamon apples and walnuts or pecans, and eat off of it throughout the week. This provides everything you need in a healthy breakfast: carbs from the apples and quinoa, protein from the quinoa and nuts and healthy fat from the nuts. This recipe has 5.2g of protein – almost as much as an egg!
Cinnamon Apple Quinoa with Nuts
Servings: 6 (3/4 cup each)
- 3/4 cup uncooked quinoa
- 3/4 cup water
- 3/4 cup skim milk
- 2 small apples, chopped (I use organic pink lady)
- 1/2 cup chopped nuts of your choice(I typically use pecans or walnuts)
- 2 tablespoons butter
- Cinnamon to taste
- Place the quinoa, water and milk in a small sauce pan. Bring to a boil, and reduce to simmer, stirring frequently to ensure the quinoa and milk do not brown to the bottom ~ 15 minutes.
- While the quinoa is cooking, melt the butter in a medium sized frying pan over medium-low heat. Add the chopped apples and season with cinnamon to taste. Stir frequently and cook for ~5 minutes.
- In a large serving dish with a lid, combine the quinoa, cinnamon apples and nuts and place in the refrigerator. (It will last up to 7 days.)
- Reheat 3/4 cup of the quinoa breakfast mix in the morning by placing in the microwave for 30 seconds – and you’re good to go!
Nutrition facts: 214 calories, 11.9g total fat, 3.2g saturated fat, 23g total carbs, 5.2g protein, 45mg sodium
What’s your go-to work day breakfast?
Mug: Fiestaware Poppy Jumbo Cup
Thank god it’s July! Anyone who knows me knows that June has been a crazy month, and I am very excited to welcome all that July has to bring 🙂
It has been unusually hot in South Carolina the past couple of weeks, reaching 100-120 in the afternoons (check out our Insta pic here, and yes I had the car maintenance completed). What better way to cool down than with some Wine Pops! These will not only serve as a cool treat in the summer, but they are more than appropriate for happy hour as well. Similar to our Vodsicles, I used the Zoku Popsicle maker, and have found that 3 cups of liquid is the perfect amount.
Happy 4th of July everyone! We be sure to share some festive pics and videos on Facebook and Instagram. Be sure to follow us!
What boozy pops are you looking to see on the blog this summer?
Strawberry Lemonade Wine Pops
Servings: 6 Pops
- 2 cups Trader Joe’s Organic Strawberry Lemonade (or similar)
- 4oz fresh squeezed lemon juice
- 4oz Pinot Grigio
- In a large mixing bowl or pitcher, add the lemonade, lemon juice and wine.
- Fill the mold 3/4 full (until the fill line) with wine mix.
- Place the Popsicle sticks and tops back into the mold. Freeze overnight, at least 10 hours.
- Remove from mold, and enjoy!!
If you follow us on Instagram, might have saw some shots from my amazing NorCal trip! We started south of San Francisco where my cousin graduated from high school and spent time with my entire family going to dinner, riding Google bikes and just having fun catching up. From there, we drove up to Lake Tahoe for TJ’s friend’s wedding and to stay with our good friends Mike & Heather (we have nine weddings this year, incase I haven’t told you this already). The Sierra Nevada mountains were like nothing I’ve ever seen before. WAY bigger than the mountains we have in South Carolina, and even more breath taking than the Adirondack’s where I grew up. Finally, we came back to San Fran to spend time being tourists and visited a fun speak easy, had dim sum and visited the Fortune Cookie Factory in Chinatown and took a day trip to Napa/Sonoma. The people there are so friendly and laid back, and the weather was 70s with next to no humidity (as I write this it is 97 degrees and 90% humidity).
Castle Rock in Lake Tahoe
On Saturday we were invited for dinner at my old roommate Nicole’s downtown condo, and I was asked to bring an appetizer. I thought what better than a fun and fresh summer soup?!
Gazpacho can be thought of as a “salsa soup.” It’s perfect for summer, as it’s meant to be served cold and literally takes 5 minutes to prepare. The next time you are invited to a summer dinner party and would like to a bring a healthy dish, but some more fun than a veggie platter, try this recipe! It can be served in small bowls, or for a cocktail party try shot glasses instead.
Cilantro Gazpacho Soup
Yield: 4 – 6 servings
- 4 tomatoes, cut into quarters
- 1 cucumber, cut into chunks (skin on)
- 1 poblano pepper, seeds removed, cut into chunks
- 1/4 yellow onion, sliced
- 1 cup fresh cilantro leaves
- 1/2 cup water
- 1/3 cup olive oil
- 2 tablespoons sherry vinegar
- 1 tablespoon chopped garlic
- Black pepper to taste
- Hot sauce for serving (optional)
- Place the chopped tomatoes, cucumber, poblano pepper, yellow onion, cilantro, water, olive oil, sherry, chopped garlic and black pepper into a food processor. Pulse until soup is chopped, but not pureed.
- Serve in bowls with optional hot sauce or as smaller “shooters.”
Today is The Healthy Bachelorette’s 1st birthday! Our first year has been a very successful one, publishing over 70 recipes.
We wanted to take a second to say THANK YOU to our blog subscribers. We love writing healthy recipes and are so glad to have such a fun audience to share them with.
A recap on The Healthy Bachelorette’s 1st year:
Thank you again and cheers to another great year. We can’t wait to see what is next to come!
– Brittany & Meaghan
Please leave any recipe ideas/requests in the comments below.
Your long weekend starts NOW! I have been in craft cocktail mood lately posting all of these drink recipes, but I promise I will get back to blogging about food soon 🙂
Here is a Memorial Day Weekend cocktail recipe that uses one of our favorite products, Firefly Sweet Tea Vodka! Before we started our “real jobs,” Meaghan and I took a trip out to Wadmalaw Island, SC (45 min from Charleston) to the Firefly Distillery and Irvin House Vineyards. I believe our actual words were “why go wine tasting when you can go vodka tasting?!” We had a blast at the distillery, it is a very quaint farm with lots of dogs and wildlife. Bonus: they give you a free Firefly shot glass for tasting! Since 2011, I have been quite a few times, and may now have a complete set of Firefly shot glasses. Ok maybe I like Firefly a little too much…
Meaghan & Brittany at the Firefly Distillery June 2011
So many Firefly shot glasses
We hope you enjoy this delicious cocktail that uses Firefly Skinny Tea and LaCroix sparkling flavored water, totaling in only 96 calories per drink! Have a great Memorial Day Weekend!
Mint & Lime Skinny Sweet Tea Cocktail
Ingredients for 1 drink:
- Add the mint leaves and Firefly Vodka to the bottom of a small mason jar. Muddle the mint to infuse the Skinny Tea with the natural flavor.
- Add 6oz of La Croix Lime to the mason jar. Fill the rest of the jar with ice.
- Garnish with a lime wedge and enjoy by a bonfire on a warm southern summer night.
Has anyone else been to the Firefly Distillery? Which flavor is your favorite?
As previously noted, if I could be any vegetable I would be a cucumber.
Here is even more evidence that a cucumber is one of the most diverse vegetables out there. Celebrate Cinco de Mayo with this cool Cucumber Cilantro Margarita! This recipe takes a healthy twist on the traditional Margarita which can run ~350 calories per drink. I replaced the traditional sugar loaded sour mix with a healthy (and also green) cucumber juice, and added a hint of cilantro flavor. This recipe pairs perfectly with our Chicken Fajita Bowl for a yummy Cinco de Mayo dinner! Enjoy 🙂
Cucumber Cilantro Margarita
- 1 cucumber, washed and cut into 4 pieces
- 1/4 cup packed cilantro
- Juice of 2 limes
- 4oz Silver Tequila
- 2oz Triple Sec
- 0.5oz simple syrup
- Combine the cucumber, cilantro leaves, lime juice, tequila, simple syrup and triple sec into a food processor and pulse until completely combined.
- Using a small mesh strainer, pour the Margarita into a large glass. Discard the “chunks” of cucumber. Note: Use the back of a spoon to press and release the liquid into the glass.
- Divide the cocktail between two glasses and serve over ice!
Enjoy y’all! Happy Cinco de Mayo 🙂
Sorry that I have been MIA y’all! I was fortunate enough to be invited to a friends wedding in ARUBA!! Congrats to Kory and Rich, so glad the MUSC Dietetic Internship Class of 2011 has stayed so close over the years ❤ I had an amazing time celebrating you all.
The transition back into reality after Aruba has been pretty rough. The weather there is perfect (like 86 everyday), everyone is so nice, and I can’t tell you how happy I was to have no cell service. It was so incredibly relaxing! Take me back!
In my tough transition back into reality, I have been trying to get back to my normal routine of cooking and exercising … oh and catch up on missing a week of grad school too 😉 What better way to catch up slowly than to create a beverage that relaxes you?
I am probably the biggest cucumber fan you will ever meet. You know when people ask you those questions like “if you were a vegetable which vegetable would you be?” Well, I would be as cool as a cucumber. I love how refreshing and diverse cucumbers are; whether you are having them in a salad or a cocktail! When my friends see a gin & cucumber drink on the menu they without a doubt know I am going to order one (…OK at least 2).
Here is my recipe for relaxing cucumber water. I find that spiralizing the cucumber, rather than simply slicing it, gives it a bolder flavor. Regardless of what is going on in your life, I promise you this drink will make you feel like you are at the S-P-A!
Relaxing Spiralized Cucumber Water
- 1/2 cucumber
- 16oz of water
- Cut a large cucumber in half, and cut off the end.
- Using the largest pasta blade, spiralize the 1/2 cucumber into a small bowl.
- Add 1/2 of the spiralized cucumber into a glass and fill with water. Repeat with a second glass. (I love these ball jar mugs)
- Drink and relax!
Hint: You can also make a full pitcher of cucumber water with 1 whole spiralized cucumber. The increased surface area from the spiralizer strengthens the flavor, however for an even more intense cucumber flavor, refrigerate overnight.