Bacon Almond Quinoa Recipe

bacon almond quinoa rice With the heaviness of thanksgiving feast just around the “waist side”, I decided to add some yummy quinoa to the table for a small friendsgiving dinner we had last night! What’s great about this dish is you can prepare it in advance. I found the super easy recipe on Food and Wine and altered it a bit. Now, let’s head over to the kitchen, all you bacon lovers, and get to cooking:
Makes 4 servings.

Ingredients:

1/3 cup slivered almonds
1 tsp. vegetable oil
3 thick slices of Applewood-smoked bacon (cut into 1/4-inch dice)
1 small shallot, minced
1 cup quinoa, rinsed
2 cups chicken stock
1 sage sprig
1 tbsp. chopped parsley
1 tbsp. minced chives
Freshly ground pepper to taste
Cranberries for a little sweetness, to taste

Directions:

  1. Preheat the oven to 350°. Spread the almonds in a pie plate (I just used a baking tray) and toast in the oven until golden brown (4 minutes); let cool.
  2. In a medium saucepan, heat the oil. Add the diced bacon and cook over moderately high heat until the fat has rendered (about 2 minutes)
  3. Add the shallot and cook, stirring a few times, until softened but not browned (about 1 minute).
  4. Add the quinoa, stock and sage and bring to a boil. Cover and cook over low heat until the stock is absorbed (about 17 minutes).
  5. Remove the quinoa from the heat and let it stand, remain covered for 5 minutes.
  6. Discard the sage and fluff the quinoa with a fork.
  7. Stir in the chives, parsley and toasted almonds. Season the quinoa with pepper. Add some cranberries if you want this to be savory and sweet, and serve!

Bon Appétit!
xo, tfny
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thelifegrubbing: berkeley bites

IMG_5199 IMG_5200IMG_5197 IMG_5201IMG_5191 Processed with VSCOcam with c1 preset IMG_5228A composition of what made my week.

Sundays are my fun days; their my favorite days along with Fridays and Saturdays. I assume that goes the same for most people. To do it right, I ended last week by going on a pretty yet long hike to then stroll around Berkeley for lots, I mean lots, of bites with my friend. Nothing like ending a good workout with gourmet potato puffs and white truffle fries at Gregoire. SRSLY. It didn’t stop there because it’s only proper to wash it down with some Philz Coffee. We then sat down at this cute sushi spot, Joshu-ya, and filled our bellies with yummy tuna and salmon rolls, uni, and ama-ebi! Wait, one can’t simply forget about dessert. I can’t even describe how much I loved Ici’s handmade organic scoops of heaven, I mean, sorbets. Excuse me while I wipe the drool off my keyboard and mention that the harvest moon was sitting full, big, and low this week. What a lovely site while jogging to dinner mid-week that I had to snap a shot. Is it just me or whenever I think these tall electrical wires, this song pops up in my head, “Through the fire, through whatever come what may. For a chance at loving you, I’d take it all away. Right down through the wire, even through the fire”. Okay, signing off with the throwback Kanye before I start rambling even more.

xo,tfny.

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No Bake! Chocolate Oatmeal Banana Cookies

Literally, a super easy recipe and basically as mentioned… Chocolate, Oatmeal, and Bananas!

I love making banana oatmeal cookies because it’s a good, clean eat. Simple and it’s a no bake. Normally I don’t add chocolate but I saw this recipe via OhSheGlows and thought it was a  great frozen snack that’s vegan, and gluten-free. It’s a great alternative when you’re craving something sweet.

Ingredients

  • 1 cup rolled oats
  • 1/2 cup vegan chocolate chips (found some at Whole Foods)
  • 2 large bananas
  • 1 tsp pure vanilla extract
  • 1 tbsp chia seeds
  • 2 tsp cocoa powder

IMG_1055Instructions

  • In a microwave safe bowl, melt the chocolate chips for about 60 seconds. Remove from microwave and stir so the rest of the chips melt.  (TIP: Microwave in increments of 10-12 seconds, take out and stir to prevent burning the chocolate)
  • Chop the bananas and mash it into the melted chocolate chips with a fork.
  • Stir in the rest of the ingredients into the chocolate and banana until all oats are coated with chocolate.
  • Line a plate or cookie tray with parchment and form size of cookies to your desire.
  • Freeze for about 1 hour or until firm. Cookies will firm up, but they won’t become solid and will remain chewy

Best serve cold because it is banana so when left at room temperature, the cookies will get a bit “mushy”. I recommend to keep these in the freezer until you want to eat them : )IMG_1057This picture DEFINITELY doesn’t do this justice but when you’re quickly “baking” this so late into the night, something’s got to give right? Anyways, hope you enjoy!

xo,tfny.

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basic breakfast

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A easy way to spruce up the most basic of breakfast; milk and cereal:

Since I need to do some grocery shopping and there’s nothing to eat, I went for the easy choice of milk and cereal but why stop there… An easy way to add some antioxidants, omega 3 fatty acids, fiber and all that good stuff into your body is by turning something simple, to be a little more complex.

If you’re lactose intolerant, a delicious substitution is Coconut Milk.
I’ll rave endlessly about this because I love almost everything coconut. Plus, it’s still a good source of calcium AND this contains 60% medium chain fatty acids. Just cause it says “fatty”, these are “good fats”, which mean they will actually be easier for your body to burn as energy!

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(sticking to morning talk, this is me – no make up, bed head, and my chipped nails… Bare with me here)

For the cereal, I know childhood ones bring back memories but don’t fall into the trap. Read the label! Those usually consist of sugar as their top ingredient and because cereal grains are so refined, they are striped and hold poor nutritional value.

What’s in my bowl? Nature’s Path Organic Hemp Plus Granola.
(Although, steel cut oats are the best oats to eat, this was already in my pantry… I used it with my greek yogurt, hah)

Easy Additives:
Chia Seeds rich in omega-3 fatty acids, antioxidants, fiber and minerals. Super helpful for your metabolism, people with diabetes and who doesn’t like having good skin! I’m impatient so I like to put 1tbsp or 2 into the milk first so they can soak. You want them to produce this clear little jelly layer around the seed.

Raisins can’t get enough of those antioxidants but they’re also one of the richest sources of the mineral boron used for building strong bones. Also, I like that they give a chewy texture to the crunch of the cereal. Ideally, you should try to buy raisins or any dried fruits that don’t use Sulfites as a preservative.

Blueberries high in antioxidants and low on the GI (glycemic index). Though they aren’t the lowest GI berry, they’re still favorable for regulating your blood sugar. Adding any fruit into your cereal is good too!

Give it a try and enjoy! Like they say, breakfast is the most important meal so start your morning off right. It’s what kick starts the rest of your day!

xo,tfny.

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