Tag Archives: Protein

Quinoa Fruit Salad

Doesn’t the weekend just go way, way too fast?  I’m so bummed that it’s already Sunday night, even though we had a fun-packed weekend and Fritz is outside grilling chicken so I can have a beautiful salad tomorrow like the world’s best husband that he is.

Still.  I wish it was Friday morning again.  But since it’s not, here’s an awesome fruit salad recipe that I promise you will love.  You’ll think it’s gorgeous, you’ll want to kiss it, you’ll want to hug it, you’ll want to love it…(Miss Congeniality, anyone?)

Quinoa Fruit Salad (original recipe from Oh She Glows, serves 4-6) 

Printable Recipe Card

  • 3/4 C dry quinoa, rinsed
  • 1 apple, rinsed and diced
  • 3 peaches, rinsed and diced
  • 1 pint strawberries, rinsed and sliced
  • 2 T maple syrup
  • 1 t balsamic vinegar
  • 1 T lime juice
  • sprinkle of salt

Cook the quinoa according to package directions, remembering to rinse it first to get rid of that bitter taste.  Meanwhile, slice the fruit (and feel free to adapt the fruit in any way–use whatever you have around the house!) and layer it in a deep bowl.  When the quinoa is cooked and fluffed (it doesn’t need to be cooled), toss that on top, too.

Toss the dressing ingredients over the top and mix, mix, mix.  I found this to be the perfect amount of sweetness (and just a teensy hint of balsamic), but you can always adjust to your own taste.  The lime also keeps the apple from browning, which is nice.

Either serve warm as is (because you probably wont be able to resist it), or cool in the fridge prior to serving.

Angela also added almonds to her salad, which I can imagine would be amazing if you plan on eating it all in one day.  I know we’ll have some leftover for school tomorrow, so I left out what I knew would end up as soggy nuts.  Which is never a good thing to have.

Ahem.  Anyway.  I love, love, love this salad.  Sometimes I forget that quinoa is so yummy in a sweet dish, so I’m glad I had a reminder.

I also got to chat with some lovely people at the farmstand by my house when I went to pick up some strawberries.  I’ll tell you all about that (and the recipe I left with!) on another day.

Because I want to start the week off on the right foot, I’ll leave you with a picture that my mom posted on facebook today.  It’s a throwback to the old days, when my little sister Kristen (who is applying to vet schools as we speak) first discovered her true love for animals:

It makes me laugh every time I look at it.  For, like, ten minutes.

No frogs were harmed (other than possible psychological damage) in the making of this photo.

7 Comments

Filed under Salads

Chicken Adobo Soup

Tomorrow is the weekend!  No classes on Friday means the week is so much easier to get through, knowing that my weekend is approaching that much more rapidly.  That’s one of the things that’s great about being a PT student.

Not so great is having to bare my belly in a sports bra tomorrow for trunk stabilization lab.  I’m still in my pre-summer prep phase–this is not okay, people!  Thank goodness I got motivated earlier than usual this year, or it could truly be a disaster.

Also, I’m watching the third Harry Potter movie as I type this.  Just the last 45 minutes or so (I watched the beginning while doing yesterday’s entry), and I don’t know what I’m going to do when the last movie is finally released.  So happy…yet so sad.  Is this pathetic?  I’m a grown woman!

Today’s recipe came about as a result of what I like to call “refrigerator review”.  I made a roasted chicken (my recipe is here) on Sunday, and I’ve wanted to make soup for the week–and I refuse to waste the opportunity for homemade chicken broth.  However, I also had leftover corn, kidney beans, and half an onion to wasting away in the fridge, and I didn’t think that would work too well with a standard chicken and rice soup (my recipe for that is here) so, this Mexican-style soup was born.

And I was lazy, so it was born into a crock pot.

Chicken Adobo Soup

  • 1 lb chicken, diced (mine was already cooked, but it’s okay if it wasn’t)
  • 1/2 large onion or 1 small onion, diced
  • 1 C red kidney beans, cooked
  • 1/2 C lentils (uncooked)
  • 1 C corn (I used half frozen and half leftover)
  • 1 C diced tomatoes
  • 3 C chicken broth, and extra water as necessary (I added 2 C water)
  • 1 t salt
  • 2 t ground cumin
  • 1 bay leaf
  • 1 t red pepper flakes
  • black pepper to taste

First I had to make the chicken broth (but you don’t have to–I won’t judge if you just buy it.  I do that too).  I boiled the leftover chicken (and the bones) in a few cups of water with two bay leaves and a teaspoon of ground thyme, and let it simmer for an hour or so, then strained everything out.  It’d be nice to add a little onion, too.

Now, if you are as lucky as I am, your mother and father will have very recently given you a gravy strainer.  Guess what.  It works for broth too.  Thanks!

Say goodbye to greasy soup and say hello to a healthier taste.

The rest is easy.  Add everything into the crock pot and turn to low (cook eight hours on low).  If you will be gone for a while, it might be a good idea to add some extra water because those lentils will suck it right up as they cook.

When it’s ready, add some salt and pepper to taste (and extra water if it still needs to be thinned), then serve immediately.  You could wait if you want, but I’m willing to bet that you won’t be able to.

Fritz and I both emphatically felt like this soup deserved to be in the top five of soups ever made–which is saying a lot because I love soup.  Love love love soup.  And this recipe beats every other previous soup recipe that I claimed deserved to be in the top five.  It was so yummy, and the warm cumin taste was perfect and not too spicy–and it was full of protein, with all those beans and lentils, not to mention chicken.

I want another bowl right this second (and I already ate two for dinner).

Darn you, sports bra lab day.

Leave a comment

Filed under Soups/Stews

Protein-Packed Italian Soup

Hi everyone!

I’m at my parents’ house, relaxing and enjoying just being at home (while my laundry is washing).  No matter how old you get, it feels so good to be home, doesn’t it?  Plus, the laundry is free here!

Last night my sister Kristen had some friends over to watch Jersey Shore and we made “Snookie Monsters”, which are ice cream sandwiches based on a dessert from the resturaunt Tully’s.  I’ll blog that tomorrow–but be prepared–it is not a healthy recipe.  But they are delicious!

Last week I made Fritz a big pot o’ soup to help fortify him for long hours of studying (he has a test and a quiz today–good luck dental students!).  He said he’s been feeling tired lately, and we decided to take a look at our diet and make sure we are really getting enough veggies and the right kind of proteins.

And this soup was born.

Protein-Packed Italian Soup

  • 1 small onion, diced
  • 2 cloves garlic. finely minced
  • 3/4 lb ground turkey
  • 1 can diced tomatoes
  • 1 C cooked red kidney beans
  • 1/2 C cooked lima beans
  • 1/2 C spinach (I used frozen leaf spinach)
  • 1/3 C red quinoa, rinsed
  • 1 T olive oil
  • salt and pepper to taste
  • 1 T Italian herb mix, or you could use oregano, basil, and parsley if you don’t have a mix sitting around
  • 4 C beef, chicken, or vegetable broth

No picture of the ingredients, but you can use your imagination!  I used dried beans, and soaked and started cooking them before I started the rest of the soup.  They finished with the rest of the soup.

Brown the onion and garlic in 1 T olive oil, then add the ground turkey and cook thoroughly.  Add the rest of the ingredients and combine.  Cover with the broth, adding extra water if necessary to cover the ingredients and bring to a boil. 

Now would also be a good time for your husband and sous chef to wander over and check out whats happenin’.

Reduce to low, cover, and simmer for 30 minutes to an hour until beans and quinoa are fully cooked.

Add salt and pepper to taste–and then get ready to feel amazing.  The protein and veggies packed into your bowl is a perfect lunchtime pick-me-up for the next day.

 Plus, you need all the protein you can get when your car looks like this:

Leave a comment

Filed under Soups/Stews