Tag Archives: Quinoa

Detox: Day 1

The detox today was quite the success! I woke up and decided to forgo my usual coffee. I do not think that coffee is “bad for you” because we learned in Food Science that the effect that coffee has on our heath depends on our genetics. People who are fast metabolizers of caffeine (AKA can fall asleep in class soon after drinking 24 oz of light roast nectar) will not suffer ill effects from drinking coffee. Those who are slow metabolizers (people who are bouncing off the walls for hours after a small) may have an increased risk of heart attacks. While I am definitely a fast metabolizer of caffeine, I do think that it contributes to my constant state of mild dehydration. I could fix that by drinking enough water, but water is so borringggg.

Basically what I did for the detox was eliminate dairy, caffeine, and refined sugar and emphasize veggies, fruits, and whole grains in a series of mini meals. (Except I forgot there is some parmesan in my pesto…) The switch to mini meals was really different for me since I usually eat three big fatty meals a day. This way of eating, though, is a bit hard on the digestion. I prefer larger, more lavish meals over lighter, more numerous meals simply because they are more satisfying and usually have more complex flavors.

My number one beef with normal detoxes and “cleanses” is that they are usually essentially protein-free. I am not down with that. Eating or drinking only vegetables and fruits or weird spicy lemonade drinks is basically asking your body to please please burn off my muscle. Dietary protein is not stored in the body; our only sources of it are what we eat while it is still in our system and our own muscles. Every day, the cells of our muscles, hair, skin, everything turn over. We are constantly breaking down our muscles and rebuilding them. Sure, some of the protein that we broke down goes back, but some does not, and we need dietary protein to rebuild our cells every single day. So, to prevent muscle loss (and thus a slower metabolism!), I made sure I got enough protein through both complete sources and complementary sources.

First things first to get things movin’:

1 mug of hot water with fresh lemon and ginger

Mini meal #1:

Superfood Smoothie Recipe

I have had this Vega stuff sitting in my kitchen for over a year now and have hardly used it. To be honest, it really does not taste very good. Very planty, with essence of earth. But the nutrition facts are out of this world and I like that it has lots of enzymes to help things along!

1 1/2 scoops vega vanilla chai powder

~3/4 cup frozen blackberries

a few drops NuNaturals vanilla stevia

handful ice

~3/4 cup almond milk

Directions – Blend away!

Mini meal # 2:

Fruit & spice infused bulgur cereal

 

Recipe: Serves 1

3/4 cup bulgur breakfast mix (recipe below)

~1/2 cup almond milk

handful pecans and walnuts, chopped

Directions – Pour the almond milk over the bulgur breakfast mix and heat in the microwave for about 20 seconds. Top with nuts.

Bulgur Breakfast Mix

Recipe: Makes 2-3 servings

1 cup bulgur

2 cups water

1/4 cup vanilla almond milk

a few drops NuNaturals vanilla stevia

1 tbsp dried cherries

1 tbsp dried blueberries

1 tbsp dried raisins

1/2 tbsp flax

1 tsp psyllium

cinnamon to taste (I also added a pinch of nutmeg)

Directions – Combine the water and bulgur in a pot and bring to a boil. Cover and remove from heat. Let sit for 30 minutes. Drain off any excess liquid. Pour into tupperware and add the almond milk, dried fruit, flax, psyllium, and spices. Seal and let sit in the fridge overnight.

30 minute run!

Mini meal # 3:

Kale & Carrot Salad with Honey Sesame dressing 

 

I didn’t realize it at the time, but this was definitely inspired by Natalie!

Recipe: Serves 1

1/2 bunch kale

1 large carrot

handful shredded coconut, toasted

1/2 tbsp white sesame seeds

for the dressing -

1 tbsp tahini

1/2 tbsp coconut oil, melted

1/2 tbsp coconut butter, melted

2 tsp honey

Directions – Heat the coconut oil and coconut butter in the microwave until melted, about 20 seconds. Mix all the ingredients together and let sit. Wash the kale and tear the leaves from the stalks into a bowl. Grate the carrot into the bowl. Toss with all of the salad dressing. Top with sesame seeds and shredded coconut.

Mini meal # 4:

4 hardboiled eggs  (minus a yolk or two)

1/2 slice of grain free banana bread (recipe to come!)

Bikram yoga class for the first time in a year!

Meal # 5:

Summer vegetable & white bean-quinoa salad with basil walnut pesto

 

 

Recipe: Serves 1

1/2 cup white beans, cooked

1/2 cup quinoa, cooked

1 small patty pan squash

1 small zucchini

1/4 small sweet onion

~2 tbsp basil walnut pesto (recipe here!)

Directions – Preheat the oven to 400. Slice the squash and zucchini and onion into small cubes and place on a baking sheet. Bake for one hour and remove the onion and zucchini. Bake the squash for an additional 30 minutes. Combine the quinoa, beans, and vegetables in a bowl and toss with the pesto. Enjoyyyy.

Mini meal # 6:

1/2 slice grain free banana bread

2 hardboiled eggs

Whew! I feel pretty darn good. ;)

Quinoa Salad with Basil Vinaigrette

One of the many reasons that I am obsessed with my house mates is because they appreciate good food. Just look at this recent creation:

Marisa and Ruby whipped this up and I pretty much just sat and watched. I haven’t been cooking nearly as much lately as I would like to be. But I am about to get it together and start blogging more complicated (than my last couple posts) recipes.

Recipe:

2 cups uncooked quinoa

4 cups veggie stock

4 ears of corn, roasted or sauteed to brown

Soak the quinoa first for a few hours in water with a tsp of vinegar. Drain. Cook on the stove in the broth with the corn until it is soft and puffy. Drain if necessary. Then mix in…

cherry tomatoes

chopped cucumber

chopped green onion

Then prepare the vinaigrette…

apple cider vinegar, extra virgin olive oil, canola oil, minced garlic, fresh basil leaves, dijon mustard, salt

Toss all together and enjoy!

The only thing I have really been making out of the ordinary lately (veggie sandwiches, stir frys, etc) is new oatmeal flavors. Im sure these have been done by other bloggers, but they were new to me!

Peanut Butter and Jelly Oats

Recipe:

1/2 cup oats

1/2 cup milk

1/2 cup water

1/2 cup blueberries

tsp vanilla

dash salt & cinnamon

Combine all of the above and cook until the oats have absorbed all the liquid. Top with almond or peanut butter and extra berries!

Zucchini Muffin Oatmeal

Recipe:

1/2 cup oats

3/4 cup milk

1/4 cup water

1 small zucchini, grated

lots of nutmeg & cinnamon

1 tbsp maple syrup

Combine all the ingredients and cook until the oats have absorbed the liquid. Top with pecan or almond butter!

And I have one more thing that Y’ALL NEED TO TRY before watermelons go out of season…

Watermelon Milkshake!

Recipe:

4 cups frozen watermelon

1/2  cup milk

1 tsp vanilla

2 tbsp heavy whipping cream

1 tbsp sugar (optional)

Add it all to the blender and voila!

Sweet Potato-Quinoa-Pecan Tamales!

Aye aye ayeeeeeee! These were to die for! Courtney and I are just lounging on the couch right now with huge smiles. Success. Yussss.

Hubba hubba

Recipe: Serves 1, makes 4 tamales

I highly recommend multiplying the recipe and freezing leftovers!

The day before (recommended)…

Bake 1 sweet potato at 400 for 75 minutes, until it is so cooked that it begins to caramelize and seep out the sides.

Boil 1 cup of quinoa with 2 cups of water for about 15 minutes, until the water has evaporated off.

The day of

Soak 7 corn husks in warm water for atleast 90 minutes. 2 hours or more would be ideal. Make sure they are submerged!

Saute 1/4 cup chopped yellow onions until caramelized. Push the onions to the side and add 1 tsp butter. Add in 1/2 cup cooked quinoa. Stir in a pinch of pumpkin pie spice, chili pepper, cayenne pepper, and salt. Let the flavors meld for a few minutes.

In a bowl, measure out 3/4 cup cooked sweet potato. Add in the quinoa-onion mixture and 1/2 tsp butter. Crumble 7 large roasted  pecans into the bowl. Add as much additional pumpkin pie spice, chili pepper, cayenne pepper, and salt as you wish. Stir. Add a little dash of pepper.

Preheat the oven to 400.

Divide the tamale dough among four corn husks and wrap it up so it is completely covered.

Find a deep dish that is oven safe. Add 1-2 tbsp water, depending on the size of the container. Use three corn husks (or more if needed) to make a blanket over the water in the dish. Place the tamales on top of the husk blanket. Cover the entire dish with foil. Poke a small hole for ventilation.

Bake for 30 minutes. Then remove the foil covering and the husk blanket. Bake for an additional 15 minutes.

They should be very moist on the inside and slightly less moist on the outside. They should also be a bit firm, not mushy.

Benefits:

Sweet potato * high in fiber, vitamin A, vitamin C, copper, and B6! The antioxidants in sweet potatoes work to eliminate free radicals (which damage the body) and are anti-inflammatory, so they can help alleviate symptoms of many conditions.

Quinoa *  This super food has more protein, fiber, and nutrients than rice, oats, and basically every other grain.

Pecans * contains vitamin E, calcium, magnesium, potassium, zinc, protein and fiber! The fat in pecans is 90% monounsaturated and 70% monounsaturated (the good kind). Vitamin E is a potent antioxidant. Studies have shown that pecans can lower cholesterol and thus are heart healthy! They also have been linked to reduced risk of breast cancer and weight loss.

Cayenne pepper * high in antioxidants and temporarily raises the metabolism!

Plyoburn!!!

This morning I got to attend my absolute favorite workout class! Its called Plyoburn and it can only be found at Castle Hill Fitness in Austin. The instructor, Amid, is intense, and plays really good music for working up a sweat. Its all hip hop :). I seriously dream about this class when I am away at school. Its a mix of plyometrics, lighter weights with high reps, and cardio. And it burnssssogood.

For lunch and dinner, Courtney and I went a little stir fry crazy. She is vegetarian, almost vegan and a good cook!

For lunch, we stir fried some eggplant, red bell pepper, onions, and bok choy with a little olive oil, cumin, cinnamon, salt, and pepper. We also threw some garbanzos in there. I wanted some carbz so I shoved the veggies to the side and stir fried 1/3 cup rolled oats with a bit more oil. To serve, I mixed it all together (…with a blob of almond butter).

After a day of shopping with zero successes, we decided to drop by HEB for groceries. HEB is a Texas grocery store chain and it is awesome. It is huge and has everything. But its not organic… it just as an organic section. Great prices though!

For dinner, we prepared red lentils by boiling them for 45 minutes and quinoa for 15 minutes. Then we stir fried some broccoli, egg plant, red bell pepper, onions, and bok choy with a little olive oil. To serve, we mixed it all together with Soyvay Teriyaki sauce. And I may have added a blob of almond butter to the quinoa… Delicious!

Get excited because tomorrow is Sweet Potato-Pecan-Quinoa Tamales!! I know I am.

PS… I miss Pace.

Coconutty Quinoa Porridge

This breakfast is a great way to bust out of the norm. I was getting a bit tired of oats and wanted something with more texture.

Recipe: Serves 1

In a sauce pan, bring a heaping 1/4 cup dry quinoa, 1/2 cup coconut milk, and 1/4 cup water to boil.

Let it boil for a couple minutes and then reduce the heat. Let it simmer until it becomes thick and the quinoa is puffy.

While it is simmering, throw in a handful of raisins, 1 tsp vanilla, a dash of salt, and cinnamon. Remove from heat once the quinoa has ‘popped’ and is soft. This should take about 12+ minutes. If it starts to get dry and the quinoa isn’t soft enough yet, just add more coconut milk or water and let it cook a bit longer.

Scoop the porridge out into a bowl. Add a nice little moat of coconut milk if you wish. Top with a spoon full of melted coconut butter and dust with cinnamon. You could also put a bit of vanilla yogurt in there. (I wouldn’t recommend adding plain yogurt because it will mask the coconutty sweet flavor)

Benefits

Quinoa *  This super food has more protein, fiber, and nutrients than rice, oats, and basically every other grain.

Cinnamon * I just gushed about this a post ago but basically cinnamon is full of antioxidants and helps keep blood sugar levels stable!