I make things up.
I add yeast when I probably shouldn’t. I put chocolate chips where they certainly don’t belong – like my mouth. In big handfuls.
I create smorgasbords when creative juices aren’t flowing after eight hours of nonstop thinking and my brain is a scrambled egg.
This is your brain on the 9-5 crunch.
Sometimes, and only on these lucky occasions, I manage to produce a healthy concoction with every major food group without once being tempted to sneak a bite of chocolate.
Butter not required.
Quinoa is a super grain. Riddled with protein and fiber, it’s a vegetarian’s dream. And a carnivore’s best friend.
Cooked like rice, two parts water to one part grains, quinoa is perfect for a quick and healthy snack in lieu of salty crackers or chips. Also, you can make crazy granola out of the stuff. On my to-make list. Frizzle.
Garlic is roasted with some asparagus at 350 degrees Fahrenheit for half an hour or until everything’s crispy, juicy, and full of incredible flavor.
I grew cilantro from seeds. They’ve taken months to finally produce tasty leaves. Worth the wait.
Hello quinoa, zucchini and black-eyed peas.
Everything gets tossed together and consumed hot or cold.
Warm Quinoa Salad with Roasted Asparagus.
Inspired by Sprouted Kitchen.
1 cup quinoa, cooked in 2 cups water
1/2 large zucchini, chopped
7 asparagus stalks
5-6 large garlic cloves, unpeeled
handful of mint
handful of cilantro
1/8 cup sun-dried tomatoes
2 teaspoons capers
15oz can blackeyed peas, rinsed
1 tablespoon olive oil
1 teaspoon lemon juice
salt and pepper, to taste
Preheat the oven to 350 degrees Fahrenheit.
In a bread pan, line the asparagus along the bottom and top with unpeeled garlic. Toss with salt, pepper and a splash of olive oil. Cover with aluminum foil and roast for about 30 minutes. Let cool before peeling the garlic and chopping the asparagus.
While the quinoa is cooking, place a heat-safe steamer above the pot and lightly steam the chopped zucchini.
Once both the quinoa and zucchini are done, add to the blackeyed peas in a large mixing bowl.
Mince the cilantro, mint, sun-dried tomatoes, capers and roasted garlic before adding to the quinoa mixture. Add the chopped asparagus and top with the olive oil and lemon juice. Toss until every ingredient is fully incorporated. Add salt and pepper as needed.
Makes about 5 cups of munchies (good for about three eaters).