Monday – Vegetarian quinoa bowl with cilantro lime dressing.
Tuesday – Garlic zucchini noodles with turkey meatballs.
Wednesday – Pasta with mushrooms, asparagus, and pesto.
Thursday – Baked stuffed chicken breast with spinach, cheese, and sun-dried tomatoes.
Friday – Black bean tostadas with cabbage slaw.
Marinated lime shrimp quinoa bowl with black beans, cilantro, and corn. Loaded with flavor and texture! It makes a yummy and healthy lunch or dinner!
Happy 2019 friends! If you’re like me, you indulged in too many Christmas cookies and not enough greens and proteins over the holiday season. That’s why you need to try this marinated shrimp and quinoa bowl to help recharge your system with superfoods like black beans and quinoa.
The lime marinated shrimp is zesty and tasty, not a fan or shrimp? Just swap out chicken while using the same marinade. As always my quinoa bowls are for one person, double the recipe if you are making it for two. This also makes a great side dish if you’re hosting some friends or family for dinner.
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Super easy oven baked Pork Schnitzel is an easy week night recipe. Pair it with potatoes and a salad for an easy and satisfying dinner.
Looking to get in the fun of celebrating Oktoberfest? Then try this easy oven baked Pork Schnitzel. It’s healthier than pan frying, but tastes just as delicious. It also is a great make ahead meal and stores well in the freezer.
Pork schnitzel is a popular German dish prepared by breading and frying thin pork cutlets. Although there are many varieties of schnitzel like chicken, veal, and turkey. Pork is one of my personal favorites. The key to a good schnitzel is a meat mallet. You need to pound the pork very thin. Skip the gym and have this be your arm work out!
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Lemon herb quinoa salad combines all the tastes of a fine Mediterranean dish – cucumbers, tomatoes, lemon, and avocados. Served over kale for a delicious and simple dinner.
Mediterranean flavors are my jam lately. What’s not to love!? It’s all simple ingredients that are just good for you! Although if I had my way, I would add a ton of olives! But I know everyone isn’t a fan of them (especially in my house), so I didn’t include them in this recipe. But if you’re a fellow olive lover, feel free to add kalamata or black olives!
This lemon herb quinoa salad is chock full of yummy tomatoes, cucumbers, and avocado. To make sure you stay satisfied and full, it also has quinoa for some protein. All on top of kale! Remember, don’t skip the step where you massage the kale leaves. It sounds strange but really makes a difference.
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Summertime and the livin’s easy! Right?! Now that summer is winding down, my diet is starting to catch up. When it’s warm outside, I don’t mind sitting on the deck with 1 or 2 glasses of wine, (Rose all day!) or taking an impromptu trip to Tree House Brewing Co. when they are pouring drafts, or getting ice cream for dessert a few nights out of the week. So this week is all about healthy eating – cauliflower rice, quinoa, chicken, shrimp.
Monday – Vegetarian Quinoa Bowl with Roasted Kale, Chickpeas and a Lemon Tahini Dressing
Tuesday – Garlic butter chicken with parmesan cauliflower rice.
Photo by eatwell101
Wednesday – Shrimp tacos with mango salsa
Thursday – Enchilada chicken meatballs served over quinoa.
Photo by Isabel Eats
Friday – Creamy kale and turkey sausage pasta with sun dried tomatoes.
This power quinoa bowl is bursting with flavors that your taste buds will love! Roasted kale and chickpeas are mixed with a garlicy lemon tahini dressing and topped with avocado and green onions.
Thursdays have slowly become my favorite day of the week! Crazy right?? But I’m fortunate enough to have Thursdays off from work and they have become my recipe testing, cooking, and food photography day. For countless Thursdays I have created quinoa power bowls for lunch/dinner from whatever I have left in my fridge. This vegetarian quinoa bowl with roasted kale, chickpeas, avocado, and a lemon tahini dressing is definitely in the top five!
Roasted kale chips are probably my all time favorite thing to snack on. My sister and I will clean out my garden and sit around devouring them all day. I’m not even kidding; sometimes we don’t even make it to the couch, we just stand over the tray on top of the stove grabbing handfuls!
For this recipe I used homemade roasted kale, but store bought chickpeas. You can use store bought of both or roast both yourself! But the recipe will take longer if you roast chickpeas at home.
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This cilantro lime dressing is tangy and just a little sweet. You’ll want to use it on top of everything, like this easy and healthy vegetarian quinoa bowl.
Finally the weather is getting nice and the only thing my son wants to do when we get home at the end of the day is “PLAY OUTSIDE” as he nicely tells me in his sweet two-year-old voice. I love it; we easily stay out until 6 or 6:30 pm, but just like a typical two year old, he has no patience to let me cook dinner. Insert easy vegetarian quinoa bowl to the rescue!
My favorite part about these quinoa bowls is many of the items can be prepped in advance or cooked a day or two before with another dinner. Having a baked sweet potato another night? Cook an extra one to use in this recipe.
The cook time for this recipe assumes you already have the sweet potato cooked. If you don’t, remember to allow for an extra 45 minutes for that to bake in the oven or you can cook it in the microwave.
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Super foods unite! This salad is unbelievable! The flavors all blend well together and the avocado sauce has the perfect amount of kick! I really enjoyed making this because it has a lot of my favorite foods to cook and eat! It was the perfect size for two people; my husband and I polished if off!
Spiralize sweet potato, season with olive oil and salt and bake in oven at 400 degrees for 25 minutes
Add avocado , cilantro, lime juice, lime zest, olive oil, and salt to food processor, blend well
Season kale with salt and massage well
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Top with roasted sweet potato, black beans, and avocado sauce
