My role as mama – as “Chief Nutrition Officer” of my home – is to make sure my kids are equipped to think clearly, perform with strength, and feel good as they walk through their day. What they eat for breakfast has a HUGE impact on their performance (just as it has a huge impact on my own performance!)… so I make sure we ALL eat powerful before we head out the door.
Here’s a great recipe for Fried Quinoa and Veggies. It’s just like fried rice – but, with the superfood quinoa as it’s base, it’s the SUPER HEALTHY version. Now, maybe you’ve never thought of fried rice for breakfast… let alone “fried quinoa”. But for me rice is as basic as toast in America… so I LOVE any opportunity to offer this super dish to my family.
- Cooked quinoa
- Soy Sauce
- Black pepper
- Olive oil for sautéing and frying the eggs
FOR VARIATION: Sometimes I throw chorizo sausage or kielbasa sausage into it because the kids LOVE sausage. If you’re making this more for dinner, you can also add chicken chunks, shrimp, or tofu – whatever floats your boat. You can also use whatever veggies you have on hand – like asparagus, bell peppers, cauliflower; any veggies work fabulous!
I’d love to hear how you cook it up in your house – so please come back and share!!
Pho? If you haven’t heard of it, you are missing out! It’s a traditional Vietnamese Beef Noodle Soup and, if you make it the traditional way, it’s a multi-step, time consuming process. However, while I love Pho, here’s the truth: I’m crazy busy and don’t have the luxury of doing it the traditional way. So…
I’ve adapted traditional beef Pho and turned it into a spectacular, easy meal that you can throw on the stove and let simmer while you get other things done. This is a dish that my entire family LOVES. And, once you make it (if you’re a beef soup lover), this will be your go-to for sure. It’s flavorful, hearty, YUM.
Here you go:
- 2 Pounds of beef stew meat (pre-cut cubes)
- Approx 6 cups of water
- 1 yellow onion
- 5 star anise
- 6 cloves
- 1 cinnamon stick
- 2 TBSP fish sauce
- Cooked quinoa (approximately 1/2 cup per person)
- Lime wedges
- Bean sprouts
- Fresh jalapeno
Put some olive oil in a soup pot, dice the onion and then sauté the onion until translucent.
Add in the stew meat and stir occasionally until meat is brown on the outside (approximately 4-5 minutes).
Add water, star anise, cinnamon stick, cloves, and fish sauce – bring to a rapid boil. Turn stove down to medium high, cover, and let simmer for at least 45 minutes. (NOTE: The longer you let this simmer, the more tender the meat gets. So, give it as much time as you have; this is when you do your email, help with homework, throw in some laundry, get kids dressed for sports.)
Before you serve the soup, use a strainer spoon and pull out the spices (star anise, cloves, cinnamon stick) and throw them away. Serve 1/2 cup cooked quinoa into each bowl and then ladle the soup over the quinoa. Top the soup bean sprouts, fresh basil, a squeeze of lime, and (if you like it HOT) diced jalapeño.
Now, you’ll notice there are no noodles in my Pho… well, that’s where the quinoa comes in. Quinoa is the healthier, whole food option and, if you ask me, the more flavorful option as well.
Let me know how it goes! I’m off to serve it to my family right now… my mouth is drooling.
So glad you are here… now Rebel On. -Elisha
With energy in mind, this what I threw together – and can I just say: YUM.
Satisfying. Tasty. Fresh. Beautiful.
- Handful of arugula
- 1/2 cup of cooked quinoa
- 1/2 an avocado
- A sprinkle of goat cheese crumbles
- salt and pepper to taste
- 1/2 lemon juice, fresh squeeze (please, please, please – NEVER use lemon juice out of a plastic lemon. NEVER.)
Rebel on, -e.
When I was growing up, one of my favorite fiesta dishes was always the coconut chicken corn soup. It’s such a sweet memory for me: walking in on the nanas in the outdoor kitchen boiling the chicken off the bones, fanning themselves with paper plates and talking about the neighborhood gossip. When it was ready for the party, they’d bring it out in big pots and all us kids would gather round to fill up our cups. It may have been 95 degrees outside, but there was something about a hot cup of corn soup that made us all feel happy.
Now, on days like today where it’s drizzly, cold and the kids are bouncing off the walls from a full day of “indoor activities”, a big, hot pot of soup seems more than appropriate. So – here’s my recipe for the most delicious coconut chicken corn soup you’ll ever – EVER – eat. And you know the best part? You can pick up a Costco rotisserie and make this in less than 15 minutes… so it’s the perfect “quick and easy” homemade meal.
- 1 medium yellow onion, diced
- 1 rotisseri chicken, deboned
- 1 quart chicken broth
- 2 cups of water
- 1 cup coconut milk (be sure when you buy coconut milk the ONLY ingredient you see is “coconut milk” – I love the Trader Joe’s brand)
- 2 cups frozen corn
- black pepper to taste
- soy sauce to taste (I usually use about 1/8 of a cup)
- Sauté the onion in a large pot with just a little olive oil. When onions are translucent, add in the chicken meat, the broth, the water, and the frozen corn. Bring to boil then turn heat down to medium low.
- Allow the pot to simmer for about 10 minutes then add in the coconut milk, the black pepper and the soy. Turn off the heat and cover until ready to serve. (NOTE: If you like it more “soupy” than it turns out, just add some extra water.)
- Serve over cooked quinoa – and, if you like it HOT, top it with chili paste.
This week on twitter I was reminded of a this great quote:
We are walking billboards. If we are overweight and out of shape, lack vitality and enthusiasm, we are telling the world on our billboard, “I don’t care.” On the other hand, if you take care of your body by giving it proper nutrition and exercise, you will exude vitality and enthusiasm. Your sign will read, “I have pride, I have discipline, I take care of this God-given body, it’s my moral obligation.” -Jack Lallane, from his book Revitalize Your Life: Improve Your Looks, Your Health & Your Sex Life.
Growing up in a bodybuilding house this idea that we are “walking billboards” was always top of mind. Why? Because people are watching. Yes, whether we like it or not, others are watching our “example”. How we talk, how we dress, how we look, where we go, what we do – it all says something about what takes priority in our heart. We are a total package… therefore, if we are to have positive influence on others, we musn’t just be talking – we must be WALKING. Our life must say something – and, when it comes to whether we care about our health and fitness, what people see on the outside speaks louder than anything that ever comes out of our mouth.
Now that I’m a wife and mother, my “walking billboard” has grown to include my husband and my children. How they are “nourished” in my home is reflected in who they are – physically, emotionally, spiritually. I am no longer able to just think of health in terms of what I need and want… I must consider what “my tribe” needs and wants. Health and wellness is a family affair… and, if I want my family to be healthy and well, it all starts with me and the habits I cultivate in my home.
One “rebel” habit I am cultivating in my home, for example, is “conscious eating”. How? With these five basic steps:
First, regular meals at regular times of day. We have regular meals at regular times of the day: breakfast in the morning, lunch at mid-day, and dinner in the evening. No matter what our schedule, we do our best to all eat at the same time, and eat the same things; no one gets to “opt-out” of what’s be prepared for the family. And, when the kitchen “closes” after dinner, there is no more eating – period.
Second, proper portions. I serve my children on smaller plates/bowls than adults eat off of; smaller bodies need smaller portions. We rarely serve seconds – if there is still hunger after a meal, then we bring out fruit to top it off.
Third, listen to (and understand) your body. I once heard that the French word for “full” is actually translated, “I no longer have hunger”. This is what I want my kids to understand – that you don’t have to be “full” after a meal, you simply have to “no longer have hunger”.
Fourth, we have clear family definition for what a snack is. In between our regular meals, we have “snacks” – a nutrient dense nibble of whole food that will fend off hunger and provide the energy we need between meals.
Cookies and milk is not a snack.
A bowl of ice cream is not a snack.
A fruit snack is not a snack.
A sugar-laden granola bar (or protein bar or meal bar) is not a snack.
A bowl full of chips is not a snack.
None of these are a snack in our home because none of them fit our definition of snack: a nutrient dense nibble of whole food that will fend off hunger and provide us the energy we need between meals.
So, what is a snack?
Whole fruit is a snack. Nuts are a snack. A bowl of edemame or sugar snap peas is a snack. Crackers with peanut butter is a snack. SmartyBars are a snack. A slice of turkey or a piece of salami with cheese – that’s a snack.
Fifth, everything gets a plate. Nothing gets eaten unless it’s first put it on a plate (or in a bowl) – why? Because seeing how much you are serving yourself is key in understanding how much your body needs to “no longer have hunger”. I want my kids to see what they are consuming, not eat mindlessly.
I share all this because today is a great time for you to think about a couple of things: 1) are you happy with your “billboard”; and 2) if not, what is ONE step you can take to begin remaking your “billboard”?
Just one step… that’s what it takes to go in a new direction.
Rebel on, sister.
They are amazing.
Juicy, vibrant in color, and string-less.
I just picked some up at our local Costco (every time I see them there I wanna do a happy dance!), and every nibble makes me feel like I’m back in the islands. When you find them you want them to be bright orange with yellow undertones and you don’t want them mushy when you give them a little squeeze. (If you buy them a little underripe, just put them in a brown paper bag for a couple of days and they will ripen right up.)
We eat them freshly skinned, over homemade pancakes or waffles, and, of course, over quinoa as either a super porridge breakfast or an “afternoon delight”.
Keep an eye open for them… I promise you’ll fall in love.
Here’s the recipe for the photo above:
- 1/2 cup of quinoa (pre-cooked and cold out of the fridge)
- 1/2 cup of whole milk, plain yogurt
- 1/2 a ataulfo mango, diced
- a sprinkle of frozen blueberries
- a sprinkle of unsweetened coconut
Eat up, mama… that’s SUPER FOOD for sure!
Wow – ever since Quinoa Week ended I have been dying to share more, more, more recipes with you! If I had it my way we’d be filming recipes every night… but, life gets in the way, you know? I mean, my sweet man not only did all the filming, he was also staying up until the wee hours of the morning to get the videos edited. After the “week” was over, we felt we had jet lag – yet, without a vacation tan; and, with three children that “lifestyle” just isn’t sustainable. LOL.
With all that said, I promise we’ll keep the recipe videos coming – just one a week, though. So, I hope you’ll come back every Monday and see what we’ve thrown together!
In between the videos, however, I WILL be posting photos and recipes (and, of course, I can’t help myself: some thoughts on this “rebel” life we’re trying to lead.) And the first photo/recipe I want to share? A little salad I call “The First Step to Love”.
Why the “First Step to Love”? Because this salad is the perfect way to introduce your man to quinoa. It’s so funny to me how many guys I know that, over the last week, have said: “My wife better not make me eat rabbit food.” BUT – they haven’t experienced the “First Step to Love”: a quinoa salad with BACON. (I wish I would have thought to post this before Valentine’s Day, but better late than never.)
So, here goes – this recipe will make two side-servings:
- 1/2 bunch of fresh arugula
- 1/2 cup of cooked quinoa
- 10-12 dried dates
- 3-4 TBS crumbled goat cheese
- 4 strips of cooked bacon, cut into bite sized pieces (not bits)
- 3-4 TBS balsamic vinegar
- 1 TBS olive oil
- salt and pepper to taste
Put your dates into a small fry pan with just a little bit of water barely covering the bottom of the pan. Bring the water to a sizzle (which should take less than a minute), turn the stove off and cover the pan. Let the dates sit and soften in the steam while you…
Wash and dry the arugula, then roughly tear and put into a large bowl.
Drizzle the balsalmic and the olive oil over the arugula. Stir to coat.
Add in the quinoa, the goat cheese, and the BACON.
Dice up the softened dried dates and toss into the salad.
Continue to toss the salad together until everything is coated.
Serve salad onto two beautiful plates and serve your man. (It might help if you have something sexy on, too.) Tell him it’s the “First Step to Love”… I have a hard time believing he’ll turn up his nose to that “rabbit food”.
Let me know how it goes!
P.S. I cook my bacon in the oven at 425 degrees for about 12-15 minutes. It’s the BEST way to cook the stuff… it gets it perfectly crisp!
No recipes today… just a shout out to the Rebel Grain. Are you ready? Are you gonna run with the Rebel Grain?