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I’ve made this for lunch the past four days in a row. It’s that good.

I’ve made this for lunch the past four days in a row. It’s that good.

Easy Italian Wonderpot recipe.

Easy Italian Wonderpot recipe.

I made a list of some of my favorite recipes over on the blog.

(Source: addtoany.com)

Made a meal plan for this week and bought a few clean eats. Minus the popchips but I had a serious Doritos craving. I prepped this morning and am ready for this week. Not so ready to see Shaun T’s face early in the morning though.

Made a meal plan for this week and bought a few clean eats. Minus the popchips but I had a serious Doritos craving. I prepped this morning and am ready for this week. Not so ready to see Shaun T’s face early in the morning though.

fitblrfeeling:

thecakebar:

Dessert Quesadillas Tutorial {click link for large view}

Drools

(via enjoyyournewlife)

asmellyogre:

This is the kind of food that I make when I have no idea what to do. It’s just “What do we have here? Naan, eggs, a tomato, avocado. Good enough!”

asmellyogre:

This is the kind of food that I make when I have no idea what to do. It’s just “What do we have here? Naan, eggs, a tomato, avocado. Good enough!”

(via yummyomnom)

I got the prettiest bell peppers at the farmers market. I’ve never seen purple ones before!

I got the prettiest bell peppers at the farmers market. I’ve never seen purple ones before!

Bonzai Aphrodite has a great post about preserving foods so you’ll have them throughout winter. I have a ton of basil in my garden and wasn’t sure what to do with it. Looks like I’ll be making some pesto and freezing it here soon.

Bonzai Aphrodite has a great post about preserving foods so you’ll have them throughout winter. I have a ton of basil in my garden and wasn’t sure what to do with it. Looks like I’ll be making some pesto and freezing it here soon.

chewthefatfindtheskinny:

Grilled Tex-Mex Quinoa Stuffed Sweet Potatoes Skins
Ingredients
4 sweet potatoes, baked
1 red pepper
1 ear corn, husked
1 teaspoon chipotle chile in adobo, minced
½ lime, juiced
3 tablespoons olive oil
¾ tablespoon cumin
½ tablespoon smoked paprika
¼ teaspoon onion powder
¼ teaspoon garlic powder
½ teaspoon chipotle chile powder
½ tablespoon brown sugar
2 tablespoons fresh cilantro, chopped
½ teaspoon salt
½ teaspoon pepper
1 cup cooked quinoa
1 cup spinach, chopped
1 ½ cups black beans
1 ½ cups shredded sharp cheddar cheese
1 avocado, chopped
Instructions
Preheat your oven to 400 degrees F.
Poke a few holes in the sweet potatoes and bake for 1 hour or until soft and tender. You may also cook your potatoes in the microwave for 10 to 15 minutes or until soft. It will depend on the size of the potato. I prefer to use the oven though. When the sweet potatoes are cooked slice them in half and allow to cool 5 minutes. Once the flesh of the potatoes is cool enough to touch scoop out only a thin layer of the potatoes, leaving a thick layer of potatoes and skin. Save any of the scooped out sweet potato for another use.
Well the potatoes cook grill the red pepper and corn. Rub the corn and red pepper with a little olive oil. Wrap the corn in a small piece of foil and grill the corn + red pepper for about 25 minutes turning each veggie about three times. Or until the pepper is chard all over and the corn is caramelized. Remove and let cool. When cool, slice off the corn kernels, de-seed and chop the pepper. Turn the heat on the grill down to medium.
Combine the chipotle chile in adobo, lime juice, olive oil, cumin, smoked paprika, onion powder, garlic powder, chipotle chile powder, brown sugar, chopped cilantro, salt and pepper in a small bowl whisk to combine.
Brush the insides of the sweet potatoes with 2 to 3 tablespoons of the olive oil/seasoning mixture and add the sweet potatoes orange flesh side down to the grill and grill for 5 minutes.
To a large bowl add the quinoa, red pepper, corn, spinach and black beans. Add the remaining olive oil mixture and toss well.
Remove the sweet potatoes and place on a small baking sheet. Fill each sweet potato with the quinoa and then top with the shredded cheddar cheese. Either place the sweet potatoes directly on the grill for a crispier smokier flavor or place the whole pan (assuming it is aluminum or another grill safe material) directly on the grill. Then grill for 5 to 10 minutes or until the cheese has melted. Top with the diced avocado and fresh cilantro. Eat!
Notes

You may also bake these completely in the oven.


These look delicious.

chewthefatfindtheskinny:

Grilled Tex-Mex Quinoa Stuffed Sweet Potatoes Skins

Ingredients

  • 4 sweet potatoes, baked
  • 1 red pepper
  • 1 ear corn, husked
  • 1 teaspoon chipotle chile in adobo, minced
  • ½ lime, juiced
  • 3 tablespoons olive oil
  • ¾ tablespoon cumin
  • ½ tablespoon smoked paprika
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ½ teaspoon chipotle chile powder
  • ½ tablespoon brown sugar
  • 2 tablespoons fresh cilantro, chopped
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 cup cooked quinoa
  • 1 cup spinach, chopped
  • 1 ½ cups black beans
  • 1 ½ cups shredded sharp cheddar cheese
  • 1 avocado, chopped

Instructions

  1. Preheat your oven to 400 degrees F.
  2. Poke a few holes in the sweet potatoes and bake for 1 hour or until soft and tender. You may also cook your potatoes in the microwave for 10 to 15 minutes or until soft. It will depend on the size of the potato. I prefer to use the oven though. When the sweet potatoes are cooked slice them in half and allow to cool 5 minutes. Once the flesh of the potatoes is cool enough to touch scoop out only a thin layer of the potatoes, leaving a thick layer of potatoes and skin. Save any of the scooped out sweet potato for another use.
  3. Well the potatoes cook grill the red pepper and corn. Rub the corn and red pepper with a little olive oil. Wrap the corn in a small piece of foil and grill the corn + red pepper for about 25 minutes turning each veggie about three times. Or until the pepper is chard all over and the corn is caramelized. Remove and let cool. When cool, slice off the corn kernels, de-seed and chop the pepper. Turn the heat on the grill down to medium.
  4. Combine the chipotle chile in adobo, lime juice, olive oil, cumin, smoked paprika, onion powder, garlic powder, chipotle chile powder, brown sugar, chopped cilantro, salt and pepper in a small bowl whisk to combine.
  5. Brush the insides of the sweet potatoes with 2 to 3 tablespoons of the olive oil/seasoning mixture and add the sweet potatoes orange flesh side down to the grill and grill for 5 minutes.
  6. To a large bowl add the quinoa, red pepper, corn, spinach and black beans. Add the remaining olive oil mixture and toss well.
  7. Remove the sweet potatoes and place on a small baking sheet. Fill each sweet potato with the quinoa and then top with the shredded cheddar cheese. Either place the sweet potatoes directly on the grill for a crispier smokier flavor or place the whole pan (assuming it is aluminum or another grill safe material) directly on the grill. Then grill for 5 to 10 minutes or until the cheese has melted. Top with the diced avocado and fresh cilantro. Eat!

Notes

You may also bake these completely in the oven.

These look delicious.

meal plan for the upcoming week

monday: red lentil thai chili for me & charro turkey chili for my husband for lunches and a couple of dinners

tuesday: leftovers

wednesday: tex-mex tofu fajitas

thursday: vegan red lentil stew

friday: veggie pizza

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