Simple Quinoa Breakfast Bowl

Breakfast, they say it’s the most important meal of the day. I am not so sure that is true. I think every meal is important. But I can say that for me, a good breakfast sets the tone for healthy eating the rest of the day.

I like to keep my breakfast simple, like this Simple Quinoa Breakfast Bowl.
(This post contains affiliate links. See full disclosure at bottom of post)

Simple Quinoa Breakfast Bowl

The Quinoa, Prosciutto and Egg:

I like to cook a batch of quinoa at the beginning of the week and pull it out as needed all week long for breakfasts, salads, side dishes, whatever. For this breakfast, I reheat the quinoa in the same pan I cook the prosciutto and egg in for easy clean up. Prosciutto tastes like bacon but because it doesn’t require cooking it is perfect for a quick breakfast. And that egg…well it’s sunny side up with a crispy bottom!

I cooked this meal in an Xtrema Ceramic naturally non toxic, non stick pan.

Simple Quinoa Breakfast Bowl

The Simple Additions:

We place the quinoa, egg and prosciutto in a bowl alongside diced avocado and sliced tomatoes. Quick, easy, well rounded and delicious. It doesn’t get better than that!

Simple Quinoa Breakfast Bowl

The Recipe: Simple Quinoa Breakfast Bowl

This recipe is gluten free. 

Quinoa Breakfast Bowl
 
Prep time
Cook time
Total time
 
Cook your quinoa in advance to make this meal quick and easy!
Author:
Recipe type: Breakfast
Serves: 1
Ingredients
  • ½ cup cooked quinoa (follow package instructions)
  • ½ a ripe avocado, peeled and diced
  • One small tomato, sliced
  • 2 slices prosciutto
  • 1 egg
  • Butter or ghee
  • sea salt, pepper
Instructions
  1. To make this meal quicker, cook quinoa in advance and keep in fridge till needed.
  2. Dice avocado and slice tomato. Set aside
  3. Place a pan on med/high heat, add enough butter or ghee to coat the bottom of the pan.
  4. Add prosciutto to one side of the pan, add an egg to the center and precooked quinoa to the other side of pan.
  5. As egg cooks, gently move quinoa around with a spatula to evenly heat. (lower heat if necessary)
  6. Turn prosciutto over when first side is crispy.
  7. When egg whites are cooked but yolk is runny, add quinoa to a bowl, surround with the prosciutto, egg, tomato and avocado.
  8. Sprinkle with sea salt and freshly ground pepper. Serve.

 

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Creamy Cashew Milk: Plain, Vanilla, and Chocolate!

If you are a fan of my almond milk, you may just love my cashew milk as well. It’s thick, creamy, versatile and a great dairy substitute. Cashew milk is less expensive to make than almond milk and doesn’t require a nut milk bag for straining, so it’s a teensy bit easier to make too. Today I will share recipes for plain, vanilla and chocolate cashew milk.
(This post contains affiliate links. See full disclosure at bottom of page)

Creamy Cashew Milk, Plain, Vanilla, and Chocolate!

We Start By Soaking The Cashews:

I know, I know…some of you will mention that because cashews are soft soaking is not required, and you would be correct, but I still soak them because this simple process makes nuts easier to digest. You can soak the cashews for a few hours or overnight in filtered water with a pinch of sea salt.

Creamy Cashew Milk, Plain, Vanilla, and Chocolate!

Then you discard the soaking water and place the cashews and fresh filtered water into a blender and blend until smooth. 

That is it. Seriously. You’re done.

No straining is necessary. You have rich creamy cashew milk in two minutes flat! Cashew milk makes a wonderful drink but can also be used as a dairy substitute in recipes, baking, cereal, basically anything you would use milk in. It’s also a healthy creamer substitute in coffee. 

Creamy Cashew Milk: Plain, Vanilla, and Chocolate!

 

Flavoring Your Cashew Milk:

You can leave the nut milk plain, sweeten with dates, honey, maple syrup, 3 drops liquid stevia drops (affiliate link), or make a chocolate version by flavoring with cacao powder. (affiliate links)

Creamy Cashew Milk, Plain, Vanilla, and Chocolate!

Or Make My favorite….Vanilla!

To liven up plain cashew milk you can add your choice of sweetener and a  vanilla paste! (affiliate link). I prefer paste to extract, but both will work.

Creamy Cashew Milk, Plain, Vanilla, and Chocolate!

Storage:

Fresh homemade nut milks don’t contain emulsifiers and preservatives so they require shaking before use. Store in the fridge, covered, for up to four days.

Creamy Cashew Milk, Plain, Vanilla, and Chocolate!

The Recipe: Cashew Milk~ Plain, Vanilla and Chocolate

Tips and what you will need: How thick your cashew milk is will depend on how much water you add to the blender. This recipe is for CREAMY cashew milk, if you prefer it thinner, just add a bit more water. You will need: a good quality blender. I use a Blendtec and love it. If you have always wanted a Blendtec but it wasn’t in the budget, you may wish to consider a Blendtec Total Blender Certified Refurbished. Click to find stevia dropsvanilla paste and unsweetened 100% cacao! (affiliate links) And if you prefer Almond Milk, click to check out my recipe.

5.0 from 3 reviews
Creamy Cashew Milk, Plain, Vanilla, and Chocolate!
 
Cashew milk is wonder as is a drink but can also be used as a dairy substitute in recipes, cereal etc... and as a creamer substitute in coffee. This recipe is for CREAMY cashew milk. If you prefer it thinner just add more water to the blender.
Author:
Recipe type: Nut milk~ Dairy substitute
Serves: 31/2 cups
Ingredients
  • 3 cups filtered water
  • 1 cup raw cashews
  • pinch sea salt
  • Flavoring Options:
  • pitted dates
  • Vanilla paste
  • honey
  • maple syrup
  • liquid stevia drops
  • unsweetened cacao powder
Instructions
  1. Place one cup raw cashews in bowl or jar and cover with several inches of filtered water. Cover container and soak for a few hours or overnight. Discard soaking water and rinse nuts.
  2. Place 3 cups filtered water into a blender.
  3. Add soaked cashews to blender. Blend until smooth.
  4. To sweeten:
  5. Add 2-3 soft dates (always double check the pits have been removed) or a couple of teaspoons honey or maple syrup to blender and blend till smooth. If using liquid stevia, 2-3 drops is usually fine.
  6. For vanilla cashew milk:
  7. Add choice of sweetener and 1 tsp vanilla paste or extract (or to taste). Blend or shake.
  8. Chocolate Version:
  9. If you would like to make some of your cashew milk chocolate flavored add ½ tsp vanilla paste or extract and 1 tablespoon unsweetened cocoa powder for each cup of cashew milk and blend until smooth.

 

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Fresh Corn, Black Bean and Avocado Tacos (Chicken and Vegetarian Options)

In California we don’t wait until Taco Tuesday to indulge. Tacos are a staple. And we like a wide variety: fish tacos, sweet potato tacos, pulled pork tacos…anything goes! Today I am sharing a recipe for Fresh Corn, Black Bean and Avocado Tacos with a chicken and vegetarian option!
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Fresh Corn, Black Bean and Avocado Tacos (Chicken and Vegetarian Options)

 

The Filling, Garnishes and Tortillas:

I made this meal in less than 25 minutes. The filling is a combination of sautéed fresh green onions, corn off the cob, jalapeño, zucchini and black beans finished with a Mexican Mole spice blend. But the garnishes are just as important as the fillings and add a ton of flavor and texture. I top these tasty tacos with roasted salted Pepitas, cilantro, avocado, lime juice and Cotija cheese. The 100% corn tortillas were cooked right on the burner so there is less to clean up! 

Fresh Corn, Black Bean and Avocado Tacos (Chicken and Vegetarian Options)

The Chicken Option: 

This filling goes really nicely with shredded chicken. You can use leftover roasted chicken or rotisserie chicken to keep it really simple. Or leave it vegetarian. Either way, it’s delish!

Fresh Corn, Black Bean and Avocado Tacos (Chicken and Vegetarian Options)

 

The Recipe: Fresh Corn, Black Bean and Avocado Tacos 

Tips and what you will need:  Everything in this recipe is easily found at the grocery store. Cotija cheese is a crumbly cheese usually found in the deli section. If you can’t find a Mexican Mole Spice Blend you can have it delivered to your door. Tip: If you are lucky enough to have a good Mexican restaurant nearby where they make fresh tortillas daily, I highly recommend picking some up instead of using pre-made store bought tortillas!

 

5.0 from 2 reviews
Fresh Corn, Black Bean and Avocado Tacos
 
Prep time
Cook time
Total time
 
Vegetarian or chicken tacos made in less than 25 minutes!
Author:
Recipe type: Main Course
Cuisine: Mexican
Serves: 4-6
Ingredients
  • The Filling:
  • 2 Tablespoons olive oil
  • 6 scallions (green onions) trimmed and sliced
  • 4 ears corn, husked, kernels shaved off cob
  • 1 jalapeño pepper, thinly sliced
  • 1 small zucchini, diced
  • 1 -15oz can black beans, rinsed and drained
  • 2 teaspoons Mexican Mole spice blend
  • 2 cups chicken (optional)
  • The Toppings:
  • 2 ripe avocados, peeled and sliced
  • Fresh cilantro
  • 2 limes, quartered
  • ½ cup grated Cotija cheese
  • ⅓ cup roasted pumpkin seeds (pepitas)
  • The tortillas:
  • 8 100% corn tortillas
Instructions
  1. Prep the vegetables:
  2. Trim ends from green onions and slice thinly
  3. Shuck the corn, place corn ear pointy end down inside a bowl and shave kernels off with knife
  4. Rinse the black beans, set aside.
  5. Thinly slice the jalapeño pepper.
  6. Prep the garnishes:
  7. Peel and slice avocados
  8. Wash cilantro and pat dry
  9. Cut the lime into wedges.
  10. If using roasted or rotisserie chicken begin heating in a separate pan.
  11. Heat olive oil in a pan, add green onions and cook for 2- 3 minutes. Add the corn cook for 2 more minutes, add zucchini and jalapeño. Cook for several more minutes. Add black beans and lower heat. Stir in the Mexican spice blend cover pan with lid.
  12. While mixture is cooking, warm the tortillas:
  13. On the stovetop directly over a flame, or in the pan over medium heat, warm each tortilla until just pliable, about 30 seconds per side.
  14. Serve:
  15. Transfer the tortillas to individual plates. Spoon in the corn and bean mixture (and chicken if using). Top with avocado and cilantro. Sprinkle with the Cotija cheese and pumpkin seeds, and serve with the lime wedges on the side.

 

 

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Quinoa Fritters with Strawberry and Arugula Salad

Are you ready for another fabulous Sun Basket recipe? I sure am, because Sun Basket recipes are always amazing. Just take a look at these Quinoa Fritters with Strawberry and Arugula Salad. Simply gorgeous, and this meal is flavorful, delicious, healthy, easy to make, and vegetarian. Perfect for a budget friendly meatless Monday.
This recipe is brought to you by Sun Basket! 

Quinoa Fritters with Strawberry and Arugula Salad

 

Why I Use Sun Basket: Fresh, Organic, Non GMO, Convenient!

Each box from Sun Basket contains the ingredients for 3 meals for 2 to 4 people at $11.49 per meal and you can customize with Paleo, Gluten–Free, and Vegetarian options. The meals are delicious and healthy, most recipes take about 30 minutes to prepare. Ingredients are shipped in an insulated box so they stay fresh. Recyclable and reusable packaging materials are used and Sun Basket provides free pick up of packaging. Sun Basket makes a great wedding gift or baby shower present! 

Get $30 off your Sun Basket order! Organic ingredients from the best West Coast farms and easy, healthy recipes delivered weekly. 

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An Added Perk: Sun Basket Teaches You to Be a Better Cook!

Even the best cooks get stuck in ruts, using the same ingredients and the same herbs and spices all too frequently. Sun Basket meals are designed by a chef and use a wide variety of ingredients, fresh herbs and dried spices, so you never get bored. Literally you can eat for months without ever repeating a meal! But if you want to repeat a meal you can at any time because the box comes with recipes cards for you to keep.

And the meals look like this!

Quinoa Fritters with Strawberry and Arugula Salad

You are going to love this recipe!

It’s light and lovely and looks spectacular on a plate. 

Quinoa Fritters with Strawberry and Arugula Salad

The Recipe: Quinoa Fritters with Strawberry and Arugula Salad

Tips and what you will need: Tahini is a sesame seed paste and can be found at almost all grocery stores or you can have it delivered to your door!  If cooked quinoa has excess water, definitely drain it or your patties will be soggy. Nobody likes a soggy fritter! You will need a microplane for zesting lemon. My followers can Get $30 off your Sun Basket order! 

 

5.0 from 4 reviews
Quinoa Fritters with Strawberry and Arugula Salad
 
Prep time
Cook time
Total time
 
A delicious meal that is easy to make!
Author:
Recipe type: Main Course and Side Salad
Cuisine: Vegetarian
Serves: 2
Ingredients
  • 1 cup Greek yogurt
  • Juice of 1½ lemons, zest of one lemon
  • 2 Tablespoons tahini (sesame seed paste)
  • sea salt
  • ⅓ cup rainbow quinoa
  • 2 scallions
  • 2 tablespoons Fresh flat-leaf parsley
  • ¼ pound baby arugula
  • 2 pasture-raised organic eggs
  • 2 tablespoons panko breadcrumbs
  • 2 tablespoons shredded Parmesan
  • ¼ pound strawberries
  • 2 tablespoons walnuts
  • 3½ Tablespoons olive oil (separated)
Instructions
  1. Prepare Tahini Yogurt Sauce:
  2. Use a microplane to zest one lemon, then juice 1 and a half lemons, keeping the zest and juice separate.
  3. In a bowl, whisk the tahini paste and 2 teaspoons lemon juice vigorously until smooth
  4. Add the yogurt and whisk the mixture thoroughly.
  5. Season with sea salt to taste. Set aside.
  6. Cook the quinoa
  7. Rinse the quinoa.
  8. In a pot, combine the quinoa and ⅔ cup salted water and bring to a boil. Reduce to a simmer, cover, and cook until the quinoa is tender and most of the liquid is absorbed, 15 to 18 minutes. If there is still too much water drain in a screen colander or regular colander lined with a paper towel. Spread the quinoa out onto a sheet pan or plate to cool. While the quinoa cooks and cools, prepare the remaining fritter ingredients.
  9. Prep the fritter ingredients
  10. Finely chop the scallions
  11. Strip the parsley leaves from the stems; finely chop the leaves.
  12. Finely chop ½ cup of the arugula, reserving the rest for the salad.
  13. Crack the eggs into a bowl, season generously with salt and pepper, and lightly beat.
  14. Into the bowl with the eggs, add the scallions, parsley, chopped arugula, lemon zest, panko breadcrumbs, Parmesan, and the cooked, cooled, quinoa. Mix well to combine. With damp hands, shape the mixture into 6 patties.
  15. Cook the fritters
  16. In a pan over medium heat, warm 2 tablespoons olive oil until hot but not smoking. Add the quinoa patties, in batches if necessary, and cook until golden brown and cooked through, 4 to 5 minutes per side. Transfer to a paper-towel-lined plate to drain. While they cook, prepare the salad.
  17. Make the salad
  18. Remove the green hulls from the strawberries; cut the fruit into ¼-inch-thick slices.
  19. In a large bowl, combine 1 tablespoon lemon juice with 2 tablespoons olive oil and season with salt and pepper (if you like the dressing sweeter add a little honey). Whisk.
  20. Add the strawberries, walnuts, and remaining arugula. Toss to coat and season to taste with salt and freshly ground pepper.
  21. Serve
  22. Transfer the quinoa fritters to individual plates and top with some of the yogurt-tahini sauce. Serve with the salad and more sauce on the side.

 

More Sun Basket Recipes:

Chipotle Chicken Wings and Roasted Sweet Potatoes
Spiced Lamb Patties and Cauliflower Tabbouleh 
Maple Vanilla Overnight Oats

Enjoy my friends! And if you are thinking of ordering Sun Basket I hope you will take advantage of the special deal my followers receive! Get $30 off your Sun Basket order! Organic ingredients from the best West Coast farms and easy, healthy recipes delivered weekly. Sun Basket delivers to AL, AZ, CA, CO, CT, DC, DE, FL, GA, ID, IL, IN, KY, MA, MD, ME, MI, MS, NC, NH, NJ, NV, NY, OH, OR, PA, RI, SC, TN, UT, VA, WA, WV, VT, & parts of AR.

 

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STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy.

 

Greens with Grilled Shrimp and Citrus Vinaigrette!

I made this incredible salad the other day and it was gobbled up so fast I could hardly take the pictures quickly enough. And yes, I was the one that gobbled it up. Self control never was my strong suit.

But honestly who could blame me? Look at these Greens with Grilled Shrimp and Citrus Vinaigrette!
(This post contains affiliate links. See full disclosure at bottom of post)

Greens with Grilled Shrimp and Citrus Vinaigrette!

The Shrimp: 

The star of this salad is cajun shrimp and they are so easy to make. Just sprinkle with sea salt, pepper and with your favorite cajun spice, then grill for a few minutes. That’s it! If you would like to cook the shrimp indoors you can do it on the cooktop using a grill pan.

Greens with Grilled Shrimp and Citrus Vinaigrette!

 

The Salad: 

I chose crispy romaine for the greens in this salad and then topped it with avocado, cucumber, red bell pepper, salted cashews, and sweet mango! The combination of flavors is truly amazing.

IMG_6854

 

The Dressing: 

This dressing is so delicious and healthful! Olive oil, three kinds of citrus juice, a little cayenne and honey (optional for my sugar free friends) blended in seconds for a thick, creamy, heart healthy dressing.

IMG_6868

The Recipe: Greens with Grilled Shrimp and Citrus Vinaigrette!

What you will need: Skewers, cajun spice, a hand held juicer  and good high powered blender, I love my Blendtec. If you would like to cook these indoors you can do it on the cooktop using a grill pan. This recipe is gluten free, grain free, dairy free, Paleo with a Whole 30 option.

5.0 from 1 reviews
Greens with Grilled Shrimp and Citrus Vinaigrette!
 
Prep time
Cook time
Total time
 
A delicious grilled shrimp salad with mango!
Author:
Recipe type: Main course salad
Serves: 4
Ingredients
  • Citrus Dressing:
  • ½ cup good quality extra virgin olive oil
  • zest of one lemon
  • juice of 1 orange, 1 lemon, 1 lime
  • 1 tablespoon raw honey (Whole 30 friends skip the honey)
  • ⅛ tsp cayenne pepper
  • pinch sea salt
  • freshly ground pepper
  • Salad:
  • 4 cups romaine lettuce, washed and chopped
  • 1 ripe mango, diced
  • ½ a cucumber, peeled and diced
  • 1 ripe avocado, diced
  • ½ a red bell pepper, diced
  • ½ cup roasted, salted cashews, chopped
  • 30 shrimp (I buy mine already deveined)
  • sea salt
  • pepper
  • cajun spice
Instructions
  1. Dressing:
  2. Place all ingredients except olive oil in blender, blend. Slowly drizzle in olive oil and blend till dressing is emulsified.
  3. Salad:
  4. Combine all ingredients on a platter and set aside.
  5. Shrimp:
  6. Place shrimp on skewers. Clean grill and spray or use a paper towel to wipe with coconut oil. Preheat grill to four hundred degrees.
  7. Add shrimp skewers to grill, cook for 3 minutes, turn. Cook for 3 more minutes. Remove from grill. Dress salad, top with shrimp. Serve.

 

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STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy.