It’s fully fall here in New England… how do I know this? I leave my house at 7am in a wool coat and come home at 5pm sweating and holding my wool coat. New England temperature fluctuations never cease to amaze me, just be incredibly inconvenient. But it’s all good, ya know? Especially when I have delicious food to make at home. So, I haven’t been apple picking yet, which means I let some nice person from Whole Foods pick them for me (wink wink). Please enjoy this quinoa salad however you wish! I served mine with oven baked spicy panko encrusted chicken, however, this would be awesome with fish or even just beans. Luckily, kale is such a hearty beast that this salad will still taste good for lunch the next day. Our homemade dressing is as simple as it gets with just four ingredients – don’t worry all of the names are easy to pronounce!
Apple Quinoa Kale Salad with Honey Lemon Vinaigrette
Serves: 2 with leftovers
- 5 of your leafiest Kale leaves
- 1 large apple, chopped (use your favorite kind or whatever is seasonally available to you!)
- 1/2 cup feta cheese
- 2 green onions, thinly sliced
- 2/3 cup cooked quinoa
- 1/2 avocado, diced
- Pepper to taste
For the dressing:
- juice of half a lemon
- Juice of half a lime
- 1 teaspoon of honey
- 1/4 cup olive oil
- Prepare the quinoa according to package directions.
- While the quinoa cooks, tear the leaves off in small pieces from the kale stems, wash thoroughly, drain, and place in a large mixing bowl.
- Add the chopped apples, feta cheese, sliced green onions, and avocado.
- Add the cooked quinoa to the bowl once cooked and toss well. The heat from the quinoa will help soften the kale leaves.
- For the dressing: squeeze the lemon and lime juice into a medium bowl and add the honey. Whisk well until combined. While briskly whisking, slowly drizzle in the olive oil until fully combined.
- Pour dressing over salad and serve!
Place all ingredients in the bowl together.
Honey, lemon, and lime juice mixed together.
Whisking in the olive oil.
Season with a pinch of salt and pepper!
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
As much as we would like to say that winter snow/rain is over, the Northeast is currently getting hit with another snowstorm 😦 Lucky for you, The Healthy Bachelorette has some amazing soup recipes to warm you up until spring arrives! 6 Healthy Soup Recipes
Our soup recipes this winter have really been amazing. If this fall was called “Pumpkin Spice Series” then this winter was definitely “Winter Soup Series.” Bring a healthy and hearty soup this week for lunch in this amazing new product we found called the Crock-Pot “Lunch Crock!” The lunch crock is the perfect size for leftover soup, and prevents you from waiting in the awkward microwave line at work. After dinner, simply pack your leftover soup in the metal container, top it with the plastic top and store in the fridge. In the morning, take your soup out of the fridge and put it into this nice easy to carry crock. Simply plug it in when you get to work and when you are ready to eat your lunch, your lunch will be all warm and ready for you. It’s easy, just unplug, and eat!
The Healthy Bachelorette Kale and Red Potato Soup brought to work in a Lunch Crock. Perfect lunch on a rainy day 🙂
Do you have a Lunch Crock or are you thinking about getting one?
If anyone has been to the lovely Asheville, NC, you have most likely heard of Tupelo Honey Cafe. It’s a wonderful combination of fresh vegetables and southern flavors with a reasonable price tag. Similarly, if you have visited me in Greenville, we most likely took you to Tupelo Honey Cafe which has now opened in Greenville.
The first time I ever visited Tupelo was after running a race downtown, and I ordered this magnificent Venerated Veggie Bowl complete with fried okra and goat cheese grits. I fell in love. I honestly cannot recall a time when I went to Tupelo and did not order this dish (or split it with someone). It is that good. They also served it to me in yellow Fiestaware, and of course then I had to buy Fiestaware. I’m telling you, this place is amazing. So if you find yourself in Asheville or Greenville – definitely check it out.
Well, here is my homemade version of the wonderfulness Tupelo has introduced me to. Of course, being a dietitian, I used quinoa instead of grits and baked the okra instead of frying it. I promise you though, the combination of flavors and textures are still there. Not to mention, just like going to the restaurant, it filled me right up and I had to save half for lunch tomorrow!
Quinoa, Kale and Bacon Veggie Bowl
Servings: 2 + leftovers
- 10-15 okra, chopped into small pieces
- 1 egg
- 1/2 cup breadcrumbs
- 1/2 cup quinoa
- 1.5 oz goat cheese
- 4 cups kale
- 4 slices bacon
- 1 cup black eyed peas, fresh or defrosted from frozen
- 1/2 cup fresh mild salsa
- Pepper, to taste
- Smoked paprika, to taste
- Preheat the oven to 400 degrees.
- Step 1: Make the oven “fried” okra. Scramble the egg in a small bowl, and place the breadcrumbs in another bowl. Coat a baking pan with a small amount of oil. Using an assembly line method, take a small amount of chopped okra and dip them into the egg wash, followed by the breadcrumbs and place in the baking dish. Continue this process until all of the okra are in the baking pan, and bake on 400 degrees for 15-20 minutes until browned. (photo below)
- Mean while, Step 2: Quinoa. Bring 1 cup of water to a boil and add in the 1/2 cup of quinoa, reduce to low and let simmer covered for 10-15 minutes.
- Step 3: Bacon, Kale and black eyed peas. While the okra is baking and the quinoa cooking, heat a large pan to medium high heat. Add 4 slices of bacon, and cook until crispy. Remove bacon from the pan, pat with a paper towel and let cool. Add kale to the pan and sautee. Cover and cook for about 4-5 minutes. Add in the black eyed peas, pepper and smoked paprika and mix well. Cover and cook for another 1-2 minutes.
- Once the quinoa is cooked, add in the goat cheese and stir until completely mixed.
- Assemble your veggie bowl by adding a 1/2 cup of quinoa to each bowl, followed by half of the kale/black eyed pea mix and 1/2 of the okra. Top with 1/4 cup fresh salsa and 2 crumbled bacon slices.
- Enjoy your veggie bowl and save your leftovers for breakfast or lunch tomorrow!
The Oven fried okra:
The name sounds fancy huh?
I had some leftover pine nuts from making the Healthy Bachelorette Pesto a couple of weeks ago, and thought it would make a great addition to this Italian flavored salad!
Check out how you can make this bomb.com salad yourself, even if you are strapped for time.
Goat cheese, Pine Nut and Sundried Tomato Salad with Grilled Chicken
- 2 cups organic girl spinach and arugula
- 3 oz grilled chicken, chopped
- 1 ounce goat cheese, crumbled
- 0.5oz sun-dried tomatoes
- 1 teaspoon pine nuts
- Chop the grilled chicken into bite sized pieces.
- Place spinach and arugula mix into a large Tupperware container.
- Top your salad with the chicken, crumbled goat cheese, sun-dried tomatoes and pine nuts.
- Before serving, top with your favorite vinaigrette dressing (I used my favorite Balsamic Vinaigrette)
Anddd BAM your Friday just got better. See ya later Food Truck dude.