First Ever Vlog! +Brussels Sprouts Quinoa Salad

Brussels Sprouts Quinoa Salad I www.eatcleanwithkate.com

Hi all!

Soccer ended a little over two weeks ago and I’m starting to get back into my groove. We lost our first section game in shootouts (which is the worst way to determine a game, if you ask me) and it was completely devastating. The team we had beat 1-0 and tied 0-0 made it to the Section Championship, and ended up losing in overtime. Makes me think we could have made it that far as well. Oh well, there’s always next year, right?!

That first week after was rough, I was feeling pretty down and had a lot of “what if” moments. “What if” I would have played this girl longer, or in a different position, or let a different girl take that last penalty shot. But in the end, I did the best I could with the knowledge I had at the time, and that’s a principle I try to let guide my life as much as possible. Helps me to live without regrets.

It’s amazing what sports and coaching can do to a person’s emotional stability. I was telling my fiancé that people who don’t coach have no idea the havoc it can wreck on mental and emotional well-being, and sometimes I wish I had never gotten into the business (although, that was a complete lie, and me just whining about our loss). I really wouldn’t trade the adrenaline-rush, excitement, and life lessons that come along with the nature of the game. I also really love the opportunity to work with and mentor high school girls. My high school coach had such a positive impact on me, and I hope to do the same for my players. I can honestly say that I was sad to see the season end mostly because I loved going to spend time with my team!

The first day without soccer I made this delicious Butternut Squash soup (that I promise I will post soon – just didn’t capture a very good picture of it!). It felt good to be back in the kitchen, as much as it pained me that soccer was over. Cooking is my therapy, and I had forgotten how much I had missed it. On Monday this week I decided to create my very first video blog post (vlog!). It was totally scary and nerve-wracking and fun all at the same time. Not to mention the video is SUPER cheesy. But hey, I do love me some cheese. :)

So, here it is folks. My video blog on a Brussels Sprouts and Quinoa salad. I just posted a recipe for roasted brussels sprouts awhile back here, and it’s basically the same concept. Roasted brussels sprouts with bacon, added to some quinoa and topped with a homemade honey-mustard dressing and parmesan cheese. So delicious!

 

 

 

 

Brussels Sprouts Quinoa Salad

Ingredients:

1 lb Brussels sprouts, ends trimmed and halved lengthwise

6 slices nitrate-free bacon, sliced thinly

1/2 cup uncooked quinoa

2 TBSP dijon mustard

1 TBSP honey

juice of 1/2 lemon

olive oil

salt

pepper

Directions:

Preheat oven to 350 degrees

On a non-stick or lined baking sheet, spread out Brussels sprouts

Drizzle with oil, season with salt and pepper, and toss until all Brussels sprouts are coated

Crumble bacon pieces over sprouts

Bake for 20-25 minutes or until sprouts until crisp on the outside and fork tender on the inside. Bacon should also be crisp.

Meanwhile, cook quinoa according to directions

Combine mustard, honey, lemon juice, 2 TBSP olive oil in a bowl. Whisk to combine. Season with salt and pepper to taste.

Once sprouts are done, transfer to medium sized bowl. Add in cooked quinoa. Pour over dressing. Stir to comine.

Top with grated parmesan cheese.

Enjoy!

Brussels Sprouts Quinoa Salad I www.eatcleanwithkate.com

 Bacon-y Brussels sprouts goodness.

Brussels Sprouts Quinoa Salad
Prep time: 
Cook time: 
Total time: 
 
Roasted Brussels Sprouts and Quinoa salad. Healthy and delicious!
Ingredients
  • 1 lb Brussels sprouts, ends trimmed and halved lengthwise
  • 4 slices nitrate-free bacon, sliced thinly
  • ½ cup uncooked quinoa
  • 2 TBSP dijon mustard
  • 1 TBSP honey
  • juice of ½ lemon
  • olive oil
  • salt
  • pepper
Instructions
  1. Preheat oven to 350 degrees
  2. On a non-stick or lined baking sheet, spread out Brussels sprouts
  3. Drizzle with oil, season with salt and pepper, and toss until all Brussels sprouts are coated
  4. Crumble bacon pieces over sprouts
  5. Bake for 20-25 minutes or until sprouts until crisp on the outside and fork tender on the inside. Bacon should also be crisp.
  6. Meanwhile, cook quinoa according to directions
  7. Combine mustard, honey, lemon juice, 2 TBSP olive oil in a bowl. Whisk to combine. Season with salt and pepper to taste.
  8. Once sprouts are done, transfer to medium sized bowl. Add in cooked quinoa. Pour over dressing. Stir to comine.
  9. Top with grated parmesan cheese.
  10. Enjoy!

Quinoa Salad with Celery and Grapes

quinoa_celery_grapes

Spring has sprung…FINALLY! It got up to almost 60 degrees today. And boy, am I in looooove.

Unfortunately, although it was beautiful out, I spent most of my time indoors in a soccer dome completing a National E Coaching License this weekend. 12 hours Saturday and 7 hours today. To say I can hardly walk is an understatement. Getting in and out of a car is ridiculously hard. I imagine that’s what it’s like when you are 9 months pregnant. Not that I know obviously, but someday I’ll know if that is an accurate representation!

Tonight, my friend and I spent the evening chatting over dinner and bloody mary’s. The best part?! We got to sit out on the patio. My first patio of the season! It was beyond amazing.

bloody_mary

It doesn’t get much better than this, folks.

With this nicer weather comes my craving for light, fresh dishes. This quinoa salad with celery and grapes is definitely one of them. It sounds like a strange combination, I know. I actually had planned to make this quinoa salad, but we didn’t have all the ingredients. So I Googled what I did have in the house, and came across this recipe from Rachel Cooks: http://www.rachelcooks.com/2013/05/13/quinoa-salad-with-grapes-and-celery/

quinoa_celery_grapes

Now, I can’t take an inch of credit for this recipe. I pretty much copied it exactly, but with the addition of slivered almonds (about 1/4 cup) that we had in the house. Also, I added feta cheese when I brought it as leftovers to work. Yum! It’s not a complex recipe, but light and refreshing and exactly what I needed last week. Especially with the unexpected snowstorm we had on Friday!

That better be the LAST time I see snow this spring. If I see snow one more time I might just…just…just…well I don’t know. Freak out I suppose. :)

Here’s to another beautiful week.

Happy clean eating ya’ll!

Cheesy Kale and Ham Quinoa Cups

cheesy_kale_ham_quinoa_cups

It’s here, it’s here, the last day of the year! And oh how cooooold it has been. I haven’t really wanted to leave the house these past two days (surprise, surprise). Yesterday I finally made it out for a 8:30 yoga class (yes, 8:30 p.m.). And today, I am currently still at home in my scrubs (it’s almost 4:00), contemplating going to the gym and perhaps stopping at one of my favorite discount boutiques before we go out to dinner and ring in the new year with some friends tonight. Well see how far I get with that one… :)

So what have I been doing these past two days? Well let’s see. Cleaning, doing laundry, wedding planning, and yes, spending lots of time in the kitchen. Falling more in love with our new juicer, and whipping up some other deliciousness. Yesterday morning for breakfast I made these little loves: Cheesy Kale and Ham Quinoa Cups. We had extra ham to use up from Christmas, and you can only have so many leftover ham sandwiches (or ham and cheese omelets). :)

I sacrificed some kale that I was originally going to juice, added in the diced ham and some good cheddar cheese. Yum, yum, yum. These are great to make ahead, freeze, and then grab on your way out the door for a hearty (not to mention, healthy!) breakfast.

Enjoy!

Cheesy Kale and Ham Quinoa Cups

Adapted from iowagireats.com 

Ingredients:

2 cups cooked quinoa (about 3/4 cups uncooked)

3 eggs

1 1/2 cup kale, cut into thin strips

1 1/2 cup shredded cheddar cheese

1/3 cup onion, diced small

salt and pepper, to taste

Directions:

1) Preheat oven to 350 degrees.

2) Combine all ingredients in a bowl. Mix until well combined.

3) Spoon into prepared muffin pan.

4) Bake for 20-25 minutes or until inserted toothpick comes out clean and edges are browning.

5) Enjoy!

cheesy_kale_ham_quinoa_cups

Wishing you all a very happy (and safe!) New Year! See you next year, ya’ll.

Cheesy Kale and Ham Quinoa Cups
Prep time: 
Cook time: 
Total time: 
Serves: Makes 12 muffins
 
Hearty, healthy and delicious. Can freeze to make a great grab-and-go breakfast option!
Ingredients
  • 2 cups cooked quinoa (about ¾ cups uncooked)
  • 3 eggs
  • 1½ cup kale, cut into thin strips
  • 1½ cup shredded cheddar cheese
  • ⅓ cup onion, diced small
  • salt and pepper, to taste
Instructions
  1. Preheat oven to 350 degrees
  2. Combine all ingredients in a bowl. Mix until well combined.
  3. Spoon into prepared muffin pan.
  4. Bake for 20-25 minutes or until inserted toothpick comes out clean and edges are browning.
  5. Enjoy!

Quinoa Salad with Tahini Dressing

quinoa_carrot_kale_salad

Hope everyone had a great weekend! Ours was filled with another Ugly Sweater Party with some of my high school friends, drinks and dinners out with some of our other friends, and Sunday with our families. Doesn’t get much better than that. Besides, we also got to see the new Hunger Games! I would say the second was just as good (if not better!) as the first. I read the books long ago, so I just love seeing what they do with the movies. Now only another year or so until the next (oh the anticipation!)….

Yesterday I stayed home after lunch with some of my family, and got right to cooking and baking. I made this delicious quinoa salad, as well as some gluten-free pumpkin cookies (coming soon!).

This salad is super simple, and quite delicious. Roasted carrots, sautéed garlicky kale, chickpeas, quinoa, and a tahini dressing. Did I mention it’s also super healthy? :)

Quinoa Salad with Tahini Dressing

Slightly adapted from http://dishingupthedirt.com/carrots/garlicky-kale-with-roasted-carrots-and-tahini-sauce/. 

Ingredients

3-4 large carrots, peeled and cut into 1-inch matchsticks

1 bunch kale, washed, de-stemmed, and roughly chopped

1 15-ounce can chickpeas, drained and rinsed

3-4 cloves garlic, minced

1 cup cooked quinoa (1/2 cup uncooked)

salt and pepper, to taste

olive oil

For the dressing:

1/4 cup tahini

1/8-1/4 cup water (depending on consistency desired)

1 clove garlic, minced

1 tsp smoked paprika (or to taste)

1 tsp red pepper flakes (or to taste)

1/2 lemon, juiced

salt and pepper, to taste

Directions:

1) Cook quinoa according to directions, set aside.

2) Preheat oven to 400 degrees. Toss carrots in olive oil, season with salt and pepper. Place on prepared baking sheet and bake until starting to golden brown (about 10-20 minutes, depending on oven).

3) Heat 2 TBS olive oil in large saucepan over medium heat. Sauté garlic until just fragrant, about 30 seconds.

4) Add in kale, cooking until vibrant green and soft (approx. 5-7 minutes). Salt and pepper to taste.

5) Toss in chickpeas and heat through.

6) Take off heat and add in quinoa.

7) Combine tahini, garlic, lemon juice, paprika, and red pepper in food processor. Slowly add in water to thin to desired consistency (can also use olive oil). Season with salt and pepper to taste.

8) Drizzle dressing over salad.

9) Enjoy!

quinoa_carrot_kale_salad

Carrot, Kale, and Chickpea Quinoa with Tahini Dressing
Serves: 4-6
 
A quinoa salad with roasted carrots, garlicky kale, and chickpeas. Healthy and delicious!
Ingredients
  • 3-4 large carrots, peeled and cut into 1-inch matchsticks
  • 1 bunch kale, washed, de-stemmed, and roughly chopped
  • 1 15-ounce can chickpeas, drained and rinsed
  • 3-4 cloves garlic, minced
  • 1 cup cooked quinoa (1/2 cup uncooked)
  • salt and pepper, to taste
  • olive oil
  • For the dressing:
  • ¼ cup tahini
  • ⅛-1/4 cup water (depending on consistency desired)
  • 1 clove garlic, minced
  • 1 tsp smoked paprika (or to taste)
  • 1 tsp red pepper flakes (or to taste)
  • ½ lemon, juiced
  • salt and pepper, to taste
Instructions
  1. Cook quinoa according to directions, set aside.
  2. Preheat oven to 400 degrees. Toss carrots in olive oil, season with salt and pepper. Place on prepared baking sheet and bake until starting to golden brown (about 10-20 minutes, depending on oven).
  3. Heat 2 TBS olive oil in large saucepan over medium heat. Sauté garlic until just fragrant, about 30 seconds.
  4. Add in kale, cooking until vibrant green and soft (approx. 5-7 minutes). Salt and pepper to taste.
  5. Toss in chickpeas and heat through.
  6. Take off heat and add in quinoa.
  7. Combine tahini, garlic, lemon juice, paprika, and red pepper in food processor. Slowly add in water to thin (can also use olive oil). Season with salt and pepper to taste.
  8. Drizzle dressing over salad.
  9. Enjoy!

Real Recipe: Vegan Stuffed Peppers

Stuffed Peppers

Well hello there! Two weeks of school down, and so far so good. Last Sunday I had the place to myself, and decided to take the day to whip up some meals for the week. Not often that I get that kind of time on Sundays :)

On the menu was:

Vegan Stuffed Peppers

Chickpea Curry (also vegan)

Gluten-free Banana Muffins

I’ve been trying out the whole gluten-free thing for awhile on and off, but am really trying to make a serious commitment as of late. For the last two weeks I’ve been the majority gluten-free, and I really can tell the difference. I have had less digestive issues (bloating, gas, you know) and definitely haven’t felt as lethargic (no more food comas!). On Friday night however, I indulged in some spaghetti. And man, did I pay for it that night/the next day!

Anyway, in other news, my team got their first win this past week, and man did that feel good! Here’s one of my favorite pics from the night:

soccer

We just scored (if you couldn’t tell!) :)

Ok, back to the food. Having those meals all made up ahead of time was a big time saver this week. I had curry or stuffed peppers every day for lunch, and they were both delicious! The banana muffins, on the other hand, were not my favorite (although the bf apparently really enjoyed them). I’ve got to play around with that one a little more. Stay tuned…

As for today, I’m sharing the Vegan Stuffed Peppers recipe. For you meat-eating lovers out there, I promise this is just as filling as a meat version. Hearty, healthy, and delicious. What else can you ask for?! (Besides the dishes to do themselves?) :)

Enjoy!

Vegan Stuffed Peppers

(recipe adapted from The Corner Kitchen – http://thecornerkitchenblog.com/vegan-quinoa-stuffed-peppers/)

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Ingredients: 

4 bell peppers, halved and de-seeded (I used red, but green work well also!)

3 cups cooked quinoa

1 small onion, diced

1 15-ounce can black beans, drained

1 15-ounce can diced tomatoes

3 cups kale, chopped (can also use spinach)

2 jalapeños, de-seeded and minced

3 garlic cloves, minced

2 tsp cumin

2 tsp paprika

1 TBSP chili powder

1/4 cup fresh cilantro, chopped

oil, for sautéing

salt and pepper, to taste

Directions:

1) Preheat oven to 375. Place parchment paper on bottom of baking sheet (or grease bottom with oil).

2) Add 1 TBSP oil to pan. Sauté onions over medium heat until soft (about 5 minutes).

3) Add garlic, jalapeño, cumin, paprika, chili powder, salt and pepper. Cook for 1-2 more minutes or until fragrant.

4) Add kale, black beans, and tomatoes. Stir to combine and cook until heated through, about 5 more minutes. Stir in fresh cilantro.

5) Take mixture off heat. Stir in quinoa. Fill peppers with mixture.

6) Place peppers on baking sheet. Cover with tinfoil. Bake for 25 minutes or until peppers are cooked through.

7) Plate, serve, and enjoy!

What are some of your favorite meals to make ahead for a busy week? Leave a comment and let me know! I’m always looking for new ideas :)

Real Recipe: Vegan Stuffed Peppers
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Hearty, healthy, and full of flavor. Great as leftovers and easy to freeze for a quick meal in the future!
Ingredients
  • 4 bell peppers, halved and de-seeded (I used red, but green work well also!)
  • 3 cups cooked quinoa
  • 1 small onion, diced
  • 1 15-ounce can black beans, drained
  • 1 15-ounce can diced tomatoes
  • 3 cups kale, chopped (can also use spinach)
  • 2 jalapeños, de-seeded and minced
  • 3 garlic cloves, minced
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 TBSP chili powder
  • ¼ cup fresh cilantro, chopped
  • oil, for sautéing
  • salt and pepper, to taste
Instructions
  1. Preheat oven to 375. Place parchment paper on bottom of baking sheet (or grease bottom with oil).
  2. Add 1 TBSP oil to pan. Sauté onions over medium heat until soft (about 5 minutes).
  3. Add garlic, jalapeño, cumin, paprika, chili powder, salt and pepper. Cook for 1-2 more minutes or until fragrant.
  4. Add kale, black beans, and tomatoes. Stir to combine and cook until heated through, about 5 more minutes. Stir in fresh cilantro.
  5. Take mixture off heat. Stir in quinoa. Fill peppers with mixture.
  6. Place peppers on baking sheet. Cover with tinfoil. Bake for 25 minutes or until peppers are cooked through.
  7. Plate, serve, and enjoy!

Real Recipe: Quinoa Salad with Avocado, Black Beans, and Tomatoes

Quinoa Salad

Made it through day two of “detox” week :)

Here’s how it went:

Breakfast – Oatmeal with chopped walnuts, slivered almonds, and pepitas (pumpkin seeds) and currants (didn’t have any almond milk in the house, otherwise I would have poured some over!) and “green” juice (Details here: http://eatcleanwithkate.com/sauteed-kale-with-white-beans)

Lunch – Leftover quinoa salad (from yesterday)

Snack – Peach

Dinner – Falafel salad

Cravings for things I’m not supposed to be eating were a bit stronger today (cheese! chips and salsa! cheese!). All I wanted was a piece of string cheese (luckily, there’s none in the house!). Went to Whole Foods, and even had to bypass all the deliciously amazing looking cheese samples! Made sure to walk straight ahead, not looking at what kind of actual cheese they were showcasing. I made it out alive…err, without eating cheese :) Ha!

So for dinner tonight I made homemade falafel balls. Not bad for my first time, however, I think I’ll wait to post until I’ve perfected it :) And I cheated just a tinsy itsy little bit. I used a handful of whole wheat breadcrumbs for the falafel! I also used ground flax seed, but wasn’t sure how the texture would turn out if I made them with only the flax seed. Whoops! There were worse things I could have eaten today (like cheese!).

Anyway, here’s the recipe for the quinoa salad! Super easy to make, with refreshing flavors and a nice texture. I added some herbs today and really spiced it up.

Here ya go! Enjoy :)

Quinoa Salad with Avocado, Black Beans, and Tomatoes

Ingredients:

1 cup dry quinoa, cooked

1 avocado, cubed

1 can black beans, drained and rinsed

1 cup cherry tomatoes, halved

1/4 cup extra virgin olive oil

2 limes, juiced

salt and pepper, to taste

2/3 cup cilantro, chopped roughly

Directions:

Cook quinoa according to directions

Add in black beans, avocado, and tomatoes

In separate bowl, combine oil, lime juice, salt, pepper, and cilantro

Pour dressing over quinoa, mix to combine

NOTE: Can also add a can of corn (or fresh grilled corn!), chopped red onion, or anything else that sounds good!

Here’s me, with it on my lap out on a friend’s boat :) Mmm summer…

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Quinoa Salad with Avocado, Black Beans, and Tomatoes
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 cup dry quinoa, cooked
  • 1 avocado, cubed
  • 1 can black beans, drained and rinsed
  • 1 pint cherry tomatoes, halved
  • ¼ cup extra virgin olive oil
  • 2 limes, juiced
  • salt and pepper, to taste
  • ⅔ cup cilantro (or other favorite herb), chopped roughly
Instructions
  1. Cook quinoa according to directions
  2. Add in black beans, avocado, and tomatoes
  3. In separate bowl, combine oil, lime juice, salt, pepper, and cilantro
  4. Pour dressing over quinoa, mix to combine