Here’s what I’ve got cookin’ today.
Started my day with the juice I posted about earlier. I will not be mixing wheatgrass juice with it again…I just cant get it down. I will have to shoot it again when I am ready.
Had breakfast with a friend around 10am. Scrambled farm fresh eggs and whole grain sourdough w/ Kerrygold butter. Yummy coffee too.
Lunch was strawberries w/brown cow vanilla cream top yogurt. Maybe my fave meal ever.
Dinner is going to be a recipe I picked up at Whole Foods during their “Eggstravaganza” this weekend. Quinoa egg bake:
1 tsp butter
1/2 cup UNCOOKED quinoa
1 1/4 cup milk
1 TBSP chopped garlic
1 tsp chopped thyme
1/2 tsp salt
1/2 tsp pepper
2 cups packed baby spinach, roughly chopped.
1 cup finely shredded romano or parm cheese
Preheat oven to 350*. Grease 8×8 dish with the butter.
Put quinoa into a fine mesh strainer and rinse w/cold water until rinsing water runs clear. Drain well.
In a large bowl, whisk together eggs, milk, garlic, thyme, salt, pepper and quinoa. Stir in spinach then pour mixture into prepared dish. Cover tightly with foil then jiggle dish gently from side to side so that quinoa settles on the bottom in an even layer. bake until just set, about 45 minutes. Remove foil and sprinkle top with cheese. Return to oven and bake uncovered until golden brown and crisp, 10 to 15 minutes more. cool briefly, slice and serve.
This is the original recipe but they added a couple sliced roasted red peppers too it…I think that really made the dish!
Glad it does most of the work for me. I am so tired and lazy today…no desire to cook at all. Hopefully after today’s meals I will be happy and energized for tomorrow!