This last week Malika from Everything’s Better Sprouted & I did a post swap. I traded her a DIY project (see that here!) for one of her mouth- watering recipes and she didn’t disappoint! Healthy, tasty, and quick to make (and delicious as leftovers!), this recipe is a winner all around for busy week nights. This is one talented lady in the culinary department and she’s in training to become a health coach, so you know that she’s got some great ideas that pack a healthy punch. It’s been a lot of fun working with her and our family LOVED this dish! My family and I are big fans of Mexican food so whenever we find ourselves in Doral, FL, we are always sure to pay a visit to the Francisca restaurant. If you’re planning a visit, perhaps for an event or special occasion, be sure get in touch beforehand which you can do by following this link – www.franciscarestaurant.com/contact-us/.
A little intro about this recipe from Malika:
I love quinoa! It’s super
easy to cook and it takes on the flavour of any seasoning you want. Quinoa is
now on the list of “Super Foods” which might make it even more
appealing. 😉 Did you know that quinoa is full of fibre, iron, and zinc
and is also a complete protein?! I love its nutty flavour and it’s also a hit
with my 5 year old son. Plus it cooks in just 15 minutes! It’s great in a
cold salad or used as a side to complete a meal. If you haven’t tried
quinoa yet this recipe is sure to make you fall in love!
Yummy Mummy Recipe: Mexican Quinoa
§ 1 cup of quinoa (rinsed)
§ 1 cup of organic corn (I used frozen)
§ 1 can of pureed organic tomatoes
§ 1 can of black beans (rinsed)
§ 1 cup of vegetable stock
§ ½ tsp cumin
§ 1 tsp olive oil
§ 1 clove of garlic, crushed
§ ½ tsp chill powder
§ ½ lemon or lime
§ 2 tbs freshly chopped cilantro
§ 1 ripe avocado
§ Optional: Goat cheese mozzarella or daiya
vegan cheese to garnish
a large pot or pan sauté the garlic in the olive oil over medium heat for
add your chill powder and cumin and cook for another minute.
the tomatoes, stock, quinoa, corn and black beans, bring to a boil with
the lid on and then turn the heat down to simmer for 25-30 minutes.
the quinoa form the stove, all the liquid should be absorbed. Add the
cilantro, lemon juice and avocado.
Malika Smith is the
Blogger behind Everything’s Better Sprouted. A mother, foodie, and health coach in training, she’s passionate about eating real whole
food that tastes good! It’s hard to know what is and isn’t good for you with
all the fad diets these days, and Malika uses her blog to help guide and
inspire you to live your healthiest life. To learn more about Everything’s
Better Sprouted, hop over to the website & find
her blog on social media: Facebook,Twitter, Instagram, & Pinterest!
I LOVE breakfast! Working in the family restaurant in my teens & early 20s made me an addict of all things brekkie. Keeping busy with Ari means that my menu choices have changed- both for health reasons and to save time- but that doesn’t mean they don’t still taste great & satisfy.
I made this for brunch recently for some of my family and it was a hit! Easy, healthy, gluten free- and paleo friendly if you skip the cheese. You’ll look at omelettes differently from now on.
3 Zucchini, washed & sliced lengthwise 1/8″ thick
2 Tomatoes, diced
1 Red onion, sliced into thin rings
1 Green pepper, sliced into thin strips
8 eggs (2 per person)
2 Avocados, diced
Cilantro, chopped for garnish
Cheese, grated (pick your favourite & grate as much as desired)
Sour cream or plain Greek yogurt
1. Heat some olive oil in a pan; when hot, place zucchini on hot surface & cook until it starts to turn golden; flip & repeat. Cook all the zucchini this way and place 4- 5 strips in a row on a plate for each person
2. Toss tomatoes, red onion, and green pepper in pan and cook until soft; remove and distribute evenly on top of the zucchini on the plates
3. Crack eggs in pan & cook in your favourite style (I went with sunny side up); pile eggs on top of veggies
4. If using, garnish with cheese and cilantro & serve with your choice of toppings- I love mine with salsa and Greek yogurt
What’s your favourite healthy twist on a breakfast classic???
This is the second in my series of snappy Yummy Mummy recipes for busy moms & families- test driven and recommended to me by some of my friends who have gone back to work and looking for delicious meal ideas they can whip up over the course of a busy work week.
I’m excited about these recipes because I know they’ve passed the test for flavour & convenience and still hold up for nutrition. I’m so grateful to my amazing friends who have sent these recipes my way to try out. Since it was Cinco De Mayo last week, I thought I’d try out this recipe with a Mexican twist. This is a great option if you want to break out your slow cooker and come home to dinner pretty much ready to serve. Major bonus: this is a perfect warm/ hot weather dinner idea, when you’re craving lighter options that leave you feeling satisfied. Thanks to my friend Jill for sending this one my way.
This week I accidentally made 2 Mexican dishes back to back. I usually try to have a variety, but the Hubby was happy with the menu options, so it wasn’t such a bad mistake to make. 😉
The first was my slow cooker veggie chilli, which I ended up using the next night as part of this recipe- I was quite impressed with myself. As per my usual routine, I checked out my Food & Recipe board on Pinterest for inspiration. I’d pinned this lil beauty from The Kitchen of a Navy Wife a while ago and was glad to have the chance to try it out. I’d say this was definitely a success- and major bonus: SUPER EASY.
This recipe involves 2 things I love: slow cookers and veggies! My sister in law gave me this recipe and I’m so grateful for it now that Summer is fading away. Because it’s good for our bodies & wallets, we try to eat vegetarian 2- 3 nights a week. Since I used to be vegetarian I find this quite easy to incorporate into our meal planning, and Will likes the variety in meals. However, I have to make sure the vegetarian meals have enough substance to them so that you’re not left feeling hungry in 20 minutes. Chilli is great because the beans pack a hearty punch; toss in the carbs from the corn bread and your appetite shouldn’t be disappointed.
Yummy Mummy Recipe: Slow Cooker Veggie Chilli
2 medium onions, diced
5 cloves garlic, minced
1/2 tsp olive oil
1 green pepper, diced
1 red pepper, diced
2 stocks celery, chopped
6 roma tomatoes, chopped
2* 15 oz kidney beans, drained & rinsed (and/ or black beans)
(you could also add a can of baked beans if you like)
1 6 oz can tomato paste
8 oz frozen corn
1 tsp salt
3 tsp chilli powder
1/2 tsp black pepper
1 tsp cumin
1 tsp ground coriander
1 tsp cayenne pepper
1 tsp dried oregano
1 1/2 cups chicken or veggie broth
Saute onion & garlic in oil until onion is cooked/ soft.
Prep veggies and add to slow cooker.
Add all other ingredients & mix well.
Cook on low for 6- 8 hours or on high for 3- 4 hours. Mix occasionally.
(I had to help break the tomato paste down because it’s so thick).
Bread Maker Cornbread (2 lb loaf) from Bread Machine Diva My bread maker instructs to pour in liquids first; follow the instructions for your specific bread maker.
1 cup cornmeal 1 – 1/4 cup flour 4 teaspoons baking powder 1/4 cup sugar 1 teaspoon salt 1 teaspoon vanilla 2 eggs – lightly beaten 1 cup milk 1/4 cup melted butter or oil
I used the cake/ sweet setting & selected the light crust option
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