Posted 4 hours ago

Spicy Sriracha Chicken over Quinoa Bowl

Mark this dish up among the others that I’m so happy I stumbled upon while doing searches for various types of meals. This was found on FamilyFreshCooking.com. Although, it’s sort of lacking. I would add that it’s incredibly easy to make.

After I was done eating this, I had an epiphany as to what was missing as I was trying to describe how this tastes. It’s similar to a sweet and spicy stir-fry - emphasis on the spicy. Just without the vegetables. Next time I make this, I’m adding steamed veggies mixed in among the quinoa. That would make this perfect.

Makes: 1 Serving

Ingredients:

  • 1/4 Cup Dry Quinoa
  • 1/2 Cups Water
  • 1/2 Tbsp. Coconut Oil
  • 2 Tbsp. Shallots (diced)
  • 1 (4 oz.) Chicken Breast (skinless and boneless, cubed bite size)
  • 2 Tbsp. Sriracha Chili Sauce
  • 1 Tbsp. Honey
  • 1-2 tsp. Lime Juice
  • Black Pepper
  • Garlic Salt
  • 1 Green Onion (chopped)
  • 1/2 Tbsp. Cilantro (diced)

Directions:

In a small pan, combine both the dry quinoa and water. Bring to a boil, reduce to low, and let simmer for 15 minutes. Take it off the heat and allow the quinoa to absorb all the water.

In a medium-sized pan, melt the coconut oil over medium heat then saute shallots till soft. Add the cubed raw chicken to the pan stir till you no longer see any pink.

In a bowl, combine sriracha, honey, and lime juice. Whisk together and pour over the chicken. Simmer for 8 minutes, stirring occasionally. This sauce will thicken as it simmers. Season with black pepper and garlic salt to taste.

Spoon the quinoa into a bowl, add steamed vegetables, pour the chicken and sauce over the quinoa. Finish off with a chopped green onion and cilantro. Add additional seasoning, if desired.

Serving size: 1 Bowl

Calories per serving: 424

Source: FamilyFreshCooking.com

Posted 5 hours ago

Blueberry, Strawberry & Watermelon Quinoa Salad

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This rather refreshing salad recipe is an enhanced version of what I found on GlutenFreeGoddess.com. I made several additions to it in order to make it a bit more of a meal.

I think even with my modifications this still qualifies as gluten-free, but that’s not really what I was going for. I should mention that the version in the photograph is a half portion I made for lunch.

Makes: 1 Serving

Ingredients:

  • 1 Cup Raw Spinach
  • 1/2 Cup Raw Kale
  • 1/2 Cup Iceberg Lettuce
  • 1/4 Cup Cooked Quinoa
  • 2 Tbsp. Red Onion (chopped)
  • 2 Tbsp, Edamame (shelled)
  • 1 Tbsp, Sunflower Seed Kernels
  • 4-5 Strawberries (sliced)
  • 1/4 Cup Blueberries
  • 1/4 Cup Watermelon (chopped)
  • 2 Tbsp. Crumbled Feta
  • 1/2 Tbsp. Fresh Mint (diced)
  • Fine Sea Salt
  • Black Pepper

Directions:

Clean and chop your greens and mix in the bowl or plate with a dash of sea salt and black pepper. Toss with chopped red onions, then top with quinoa and edamame.

Sprinkle the sunflower seeds, add fruit over the salad, and sprinkle the feta to complete.

You shouldn’t need any dressing. If you must have some, I’d suggest a fruit based vinaigrette. Preferable something fat free.

Serving size: 1 bowl

Calories per serving: 231

Source: GlutenFreeGoddess.com

Posted 18 hours ago

Sausage & Egg Morning Crunch Wrap

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Are you interested in having a Taco Bell AM Wrap without the self loathing of eating fast food and so much grease before noon? The best thing you can do is make one yourself. That’s what I did.

I was inspired to put together this recipe by the site HellthyJunkFood.com. My altered version of this recipe is both equal in calories and healthier for you.

Makes: 1 Serving

Ingredients:

  • 1 Whole Wheat Wrap (8 in.)
  • 1 Egg White (large or extra-large)
  • 1 Tbsp. Red Onion (chopped)
  • 1 Tbsp. Skim Milk
  • 1/4 tsp. Diced Green Chilies
  • Salt
  • Black Pepper
  • Chili Powder
  • Ground Cumin
  • 1 Tbsp. Sharp Cheddar (shredded)
  • Quinoa Potato Hasbrown*
  • 1 Turkey Sausage Patty (cooked)
  • Optional Sauces: Salsa, Hot Sauce, Real Maple Syrup, or Organic Honey

*See previous other recipes for directions, or use store bought baked hash brown cakes.

Directions:

This recipe is less about cooking and more about assembly of the different components, but this is how I did it.

Firstly, you’ll want to either bake or reheat your hash brown. My quinoa potato hashbrown is the perfect size for this recipe, if you followed my methods. Pre-made ones will need to be trimmed so that they’re no larger than your sausage patty when cooked.

Heat your skillet on medium-low heat and give it a shot of cooking spray. To the egg white, add salt, black pepper, diced green chilies, chili powder, cumin, and skim milk. Beat the egg mixture then saute the red onion until soft. Pour your egg on the skillet, add your cheese, and scramble until done. Set aside.

I used precooked turkey sausage patties, but this would also be the time to form them and cook along with the egg.

Cover your wrap in a damp paper towel and put in the oven for 50 seconds. This should soften the wrap and make it easier to fold without fear of tearing.

Place the hash brown in the center of the wrap, top with sausage patty, then the egg (If you’re using turkey bacon instead of the sausage, place the crumbled bacon over top the eggs.). This would be about the time to add any additional sauce.

If you want some bite, add 1/2 Tbsp. of salsa or a dash of hot sauce. Looking for sweet, omit the diced green chilies, chili powder, and cumin from the egg recipe. Add a drizzle of real maple syrup or organic honey.

Next, you’ll need to fold the wrap in a hexagonal form. I wish I could explain that to you in text, if you don’t know how. It’s not nearly as complicated as you’d imagine. Just far too convoluted to explain in words. Once you learn, it’s easy to remember. I can only suggest Googling “hexagon taco fold”. You should find some instructional images or a video on You Tube.

Give the top a shot of cooking spray, and place fold side down first over a skillet on medium to medium-high for 2 minutes. Spray the bottom side, and flip to toast for an additional two minutes.

That’s all there is to it.

Serving size: 1 Sandwich

Calories per serving: 301 (Doesn’t reflect optional ingredients.)

Source: HellthyJunkFood.com & Myself

Posted 2 days ago

Cauliflower Pizza Crust

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Now, if I didn’t tell you ahead of time, would you have guessed that the crust of these pizzas is made from almost entirely cauliflower? These don’t just look incredible. They taste amazing, they’re low calorie, and let you enjoy pizza once again in nearly any variety you can imagine. These are also gluten-free, if you have those issues.

I found the recipe for this on DailtyHiit.com, but went to YouTube to better understand the method. The recipe listed below is focused solely on the crust, sauce, and cheese. The toppings are up to you. In the picture are turkey sausage and pineapple, and the other is a barbeque chicken.

I like making these small, but I may also look into the ratios for crafting a single medium size.

Makes: 3 Serving

Ingredients:

  • 3 Cups Riced Cauliflower (see Directions for method on ricing)
  • 1 Cup Mozzarella (shredded)
  • 1 Egg (beaten)
  • 1 tsp. Dried Oregano
  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. Dried Basil
  • 1/4 Cup Tomato Sauce
  • 1/4 Cup Mozzarella (shredded)
  • 1/4 Cup Sharp Cheddar (shredded)

Directions:

In the original instructions on turning raw cauliflower into riced cauliflower suggested using a cheese grater. To say this method is tedious is a hilarious understatement. I would suggest using a food processor. Just be mindful not to over process. You just want this broken up and shredded.

I seemed to discover that 6 cups of raw, shredded cauliflower will equal 3 cups riced after you squeeze out the moisture. This is likely going to take up an entire head of cauliflower florets. It did for me.

After you’ve shredded the cauliflower, put it in the microwave for 4-5 minutes. Wait for this to cool before touching or you will likely burn yourself. Maybe even put it in the refrigerator for 15 minutes. Pour it into the center of a clean dish towel and wring as much moisture out of this as you possibly can. Perhaps even doing this in batches. You could try using paper towels, but you’ll be going through a ton of them trying this. The drier you can get this mix the better. Just break the clumps up with a fork or whisk once you’re done. I would suggest doing this either the night before or early the day of use.

Preheat your oven to 425 F and grease a baking sheet. Add your dried seasoning, egg, 1 cup shredded mozzarella to the cauliflower and mix together with a spoon, spatula or your clean hands. Make sure the egg and cheese are thoroughly incorporated.

I used a heaping 1 cup measuring cup to portion out my crusts. Use a non-stick spatula to mold and form your crusts on the pan. You want these to be roughly 6-7 inches in diameter and about 1/4 an inch thick. Pack these firmly and along the edges. Put the crusts in the oven for 10-15 minutes. They should be browning and crisping along the edges.

Once done, top each crust with a heaping tablespoon of tomato sauce and spread it out with the back of your spoon. Sprinkle the 1/4 cup of mozzarella and sharp cheddar evenly over the three crusts.

All that’s left to do is add your selection of toppings, place these back into the oven for 10 minutes, and you’re done.

The crusts should be crisp along the edges and a bit softer toward the center. They still hold together surprisingly well. I may have gotten a more even crisping if I had originally preheated my pan in the oven or used a pizza stone. These also reheated later that day very well in the oven.

Serving size:(6-7 in.) Crust

Calories per serving: 263 (Doesn’t reflect toppings)

Source: DailyHiit.com

Posted 4 days ago

Peach Quinoa Porridge

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This is a simple but ‘time consuming’ quinoa porridge, especially if you’re using fresh peaches. Although, I would add that it’s very much worth it, and maybe you could make this the night before. I found this on Food52.com. It’s basically like a creamy peach oatmeal, but a hundred times better.

The problem with this site’s recipe is that it’s very vague on the cooking details. My method actually explains things. Using red quiona make this look nice, but the color really doesn’t matter.

Makes: 1 Serving

Ingredients:

  • 1 Peach (peeled chopped)
  • 3/4 Cup Water
  • 1/4 Cup Unsweetened Almond Milk
  • 2 Tbsp. Dry Quinoa (red or white)
  • 2 Tbsp. Whole Grain Old Fashioned Oats
  • 1/4 tsp. Cinnamon
  • Dash of Nutmeg
  • 1/2 Tbsp. Honey or Brown Sugar (optional)

Directions:

I tip on peeling your peaches is to blanch them. Bring a small pot of water, enough to completely submerge the peach, to a boil and cut a cross over the bottom of the peach. Turn the heat off and place the peach in the water for 1 minute. Drop into ice water, and the peel should be able to pulled off. If not, place back into the water for an additional 30-40 seconds then back in ice water.

Chop the peach and place in a small pan with rinsed quinoa, and water. Bring this to a boil, cover, and reduce to simmer for 30 minutes.

Remove the cover and stir in oats, almond milk, and cinnamon. Turn the heat up to medium, and continue to cook for 10 minutes, stirring occasionally. You may want to leave this off the heat for a few minutes to really allow the mix to thicken.

Pour into the bowl, and top with some ground nutmeg. You shouldn’t need any more sweetness, but if you must. Top with 1/2 Tbsp. of honey or brown sugar and stir it into the mix.

Serving size: 1 Bowl

Calories per serving: 182 (Doesn’t reflect optional ingredients.)

Source: Food52.com

Posted 1 week ago

Honey Chipotle Chicken Salad with Honey Dijon Dressing

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I’ve been playing around with cooking with chipotle recently, and I found this recipe on HowSweetEats.com. This was a great find that I’m going to have to incorporate more often, even if just in parts.

Honey Chipotle Chicken -

This is, so far, the best chicken I’ve ever made. The only problem I really have is how to figure the calories for what is a marinade. So much is left in the bag then much cooks off. The best I can figure is to add half to a quarter of the whole marinade.

I might even want to try using this on fish.

Makes: 1 Serving

Ingredients:

  • 1 (4 oz.) Chicken Breast (skinless and boneless)
  • 1 Tbsp. Coconut Oil
  • 2 tsp. Adobo Sauce
  • 1/2 Tbsp. Honey
  • 1/4 Tbsp. Dijon Mustard*
  • 1/4 Tbsp. Honey Mustard*
  • 1/2 Tbsp. Cilantro (chopped)
  • 1 Garlic Clove
  • Sea Salt and Pepper

*Replace 1/2 Tbsp. Honey Dijon Dressing found below.

Directions:

Combine all the ingredients into a small bowl, with the exception of the chicken, salt, and pepper. If you don’t feel the honey is mixing well, you can put the mixture into the microwave for a few seconds. Just don’t include the chicken while warm. Wait till it cools completely, or place in the refrigerator for fifteen minutes.

Season the chicken lightly with salt and pepper then place into a zip-lock bag. Add the honey chipotle sauce, seal the bag tight, squeezing out as much air as you can; and refrigerate for at least 2 hours or overnight.

To cook, add about 1/4 tsp. coconut oil to a small non-stick pan (use larger pan if you’re cooking more than one piece) over medium to medium-high heat. Place the marinaded chicken into the pan and cover. Cook until deeply browned and done in the center, about 5-6 minutes per side.

Take off the heat and let rest for 5-6 minutes before cutting.

Serving size: 4 oz. Chicken

Calories per serving: 156-201

Source: HowSweetEats.com

Medley Salad -

This salad is based on what was found along with the honey chipotle chicken, but I’m writing it up separately since I might want to use this with other meats.

This salad had its own version of lime quinoa, but I replaced it with one I’ve made before that doesn’t include pointless inclusion of oil or butter. Link is included in the ingredients.

Makes: 1 Serving

Ingredients:

  • 1 Cup Raw Spinach
  • 1/2 Cup Raw Kale
  • 1/2 Cup Iceberg Lettuce
  • 6 Grape Tomatoes (halved)
  • 1 Green Onion (chopped)
  • 1/4 Cup Edamame (shelled)
  • 1/4 Avocado
  • 1/4 Cup Cilantro Lime Quinoa
  • 1 Tbsp. Feta Cheese (crumbled)
  • Sea Salt and Black Pepper

Directions:

Clean and chop your leafy greens and toss them together in a large bowl. Season with sea salt and pepper to taste.

Now, simply top salad with the rest of the chopped and diced ingredients. That includes chicken or any other lean meat.

Serving size: 1 Salad

Calories per serving: 163

Source: HowSweetEats.com

Honey Dijion Dressing -

This is a recipe that I found years ago from celebrity chef Alton Brown’s show Good Eats.

Makes: 10 Serving

Ingredients:

  • 5 Tbsp. Honey
  • 3 Tbsp. Dijon Mustard
  • 2 Tbsp. Rice Wine Vinegar

Directions:

Whisk all the ingredients together. Heat in the microwave for a few seconds to help the honey and mustard mix. This could also be used as a dipping sauce.

Store inside an air tight container.

Serving size: 1 Tbsp.

Calories per serving: 34

Source: FoodNetwork.com (Good Eats)

Posted 1 week ago

Quinoa Fruit Salad with Honey Lime Dressing

I had originally intended to make this fruit salad recipe as I found it on TwoPeasandtheirPod.com, but I decided to make more of a medley of the various fruits that I often keep in the house and added a bit of veggie.

In all seriousness, you could make this using any fruit you enjoy. I’m just listing what I used to make this one. If you’d like to use this as a side dish instead of a meal, I’d recommend cutting the measurements in half and stick to using only three fruits.

Quinoa Fruit Salad -

Makes: 1 Serving

Ingredients:

  • 1/4 Cup Dry Quinoa (red or white)
  • 1/2 Cup Water
  • 1/3 Cup Blueberries
  • 1/3 Cup Strawberries (sliced)
  • 1/3 Cup Mango (cubed)
  • 1/3 Cup Pineapple (chopped)
  • 1/2 Kiwi (chopped)
  • 1/4 Cup Cucumber (chopped)
  • 1 Tbsp. Walnuts (chopped)
  • 1 tsp. Ground Flaxseed
  • 1/2 tsp. Mint (optional)

Directions:

Rinse your quinoa then put into a small sauce pan. Bring it to a boil, cover, reduce to low, and simmer for 15 minutes. Make this ahead of time so that the quinoa is room temperature or chilled.

Chopped and slice your various fruit. Combine the quinoa and fruit into a bowl, add ground flaxseed, walnuts, and stir gently to mix. All that’s left to do is top with diced mint leaves.

Serving size: 1 bowl

Calories per serving: 301

Source: TwoPeasandtheirPod.com

Honey Lime Dressing -

You don’t really need a dressing for the salad, but I highly recommend this to really make the flavors pop.

Makes: 7 Serving

Ingredients:

  • 1/4 Cup Fresh Lime Juice
  • 3 Tbsp. Honey
  • 2 Tbsp, Chopped Mint

Directions:

Combine all the ingredients into a blender or food processor and blend till smooth. I used my Nutribullet.

If you’re using something larger, you may want to double the ingredients. I’m sure you’ll find a  use for this dressing.

Serving Size: 1 Tbsp.

Calories per serving: 29

Source:  TwoPeasandtheirPod.com

Posted 1 week ago

Salmon and Cilantro Lime Quinoa Wrap

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Upon having some left-over salmon from the previous night’s dinner, I was thinking of ways that I could use it quickly for the next day’s lunch that wasn’t just a repeat of dinner. I found a recipe online for a salmon wrap on AllRecipes.com, but their version had flour wraps and instant-rice. Needless to say, I took quite a few liberties with this one to make it healthier.

I use some of my preexisting recipes to enhance this one. I’ve added links to them in the ingredients list below.

Makes: 1 Serving

Ingredients:

Directions:

Flake apart the cooked salmon to make packing it in the wrap a bit easier, but do avoid shredding. You still want chunks of meat.

Heat your wrap in a microwave for 40 seconds while it’s covered in damp paper towel.

Spread the quinoa out on the center of the wrap, add 1 tablespoon of the ranch dressing, red onion, spread out the salmon over top, and cover with cheese. Finally add the shredded lettuce. Not too much since overfilling will make it harder to fold and keep shut. Now, just fold, press, slice in the middle and plate.

You could also toast this a bit by giving it a shot of cooking spray, before you cut it; and put it on a medium-heated skillet for two minutes on each side, fold side down first.

Serving size: 1 Sandwich Wrap

Calories per serving: (pending)

Source: AllRecipes.com

Note: The version in the photo is smaller in scale to the recipe listed. All I had in the house was soft taco sized wraps, which are far smaller than what I needed. I just adjusted the amounts accordingly.

Posted 1 week ago

BLEACH Ch. 570 Review

If you only tease the ones you love, then Kubo must love us a lot.

Rukia claims a solid victory over fear and stands tall as a proud member of the Kuchiki family that can protect the Soul Society. Elsewhere, an ominous threat lurks in the shadows and hunts Isane and Yachiru.

The Good

An amazing tease of the series’ latest bankai. The design is really amazing, and this scene closes on a great sense of closure between Rukia and her brother.

The Bad

The fact Rukia’s bankai is seen so briefly in the series finale story has me worried that we may never get to see it again. That would be really disappointing.

Full Review and verdict at AnimeVice.com - HERE

Posted 1 week ago

ONE PIECE Ch. 739 Review

O Captain! My Captain! Rise up and hear the bells; Rise up—for you the flag is flung—with you victory shall be won against the Doflamingo Family.

The kingdom of Dressrosa needs a hero of legendary quality, and there is one ready and willing to fight. The only problem is that most of the country only sees him as a small, one-legged toy soldier.

The Good

The story that Oda is crafting between Rebecca and Toy Soldier has been a heartbreaking parental drama. I just don’t understand his motives for not explaining the truth to her through all these years. I can only guess at his motive, and it doesn’t seem that strong.

The Bad

The story seems to want to make Kyros seem like the most important part of this arc, but you all know that Luffy is just going to step in.

Full Review and verdict at AnimeVice.com - HERE