::tilapia:&:quinoa::

In The Kitchen...

Quinoa. 

Quinoa is a super food - but before we go any further talking about it, first we must know how to pronounce it properly and that is "keen-wah"...not "kee-know-wah"...HA! Like some people usually do...no, that's not right. 

Anyways...quinoa is not actually a grain but a seed from a grain-like crop and has a sort of slighty nutty flavor and its texture is firm when cooked properly. 

Quinoa is so yummy. I honestly love it. It's high in protein and is considered a complete protein, meaning that is has all 9 amino acids required in your diet. 

It's high in calcium and has good amounts of phosphorous, iron and fibre. It's gluten-free and is higher in monounsaturated {the good stuff!} fats than wheat or grain and is heart-healthy.

Not only that but it also contains small amounts of omega 3 fatty acids. 

This is why it's a super food! Come on!

Just a word of caution when cooking with quinoa...it quadruple's in size, so when cooking it, remember that it may look like you aren't cooking a lot of it, but trust me, you are. 

It can be substituted for in a lot of grain-like dishes and is cooked similarly to rice - just read up the instructions on the box.

Also, for an FYI, store quinoa in an airtight container in the fridge for 3-6 months or you can store cooked quinoa in the fridge for up to 3 days.

If you did just buy the quinoa and it is in a sealed air-tight package you can store it in a cool, dry place. Just make sure to check on it...it is a seed after all.

::shrimp:skewers:with:tzatziki::

In The Kitchen...

I haven't posted a recipe in a bit, so let's do something that is a bit light. I have had a hankering for Greek food AND shrimp, so let's throw the two together and see what we come up with.

Well...this is what we came up with, a totally low-cal delicious meal. ;) 

Bon Appetit!

Shrimp Skewers with Tzatziki, Spinach & Feta

Tzatziki is a popular Greek sauce made from yogurt, cucumbers, garlic, and dill. In this fast, easy, fresh recipe, we've subbed in shallots for garlic and used it to top skewers of shrimp. 

Prep: 30 min // Total: 30 min 

Ingredients

1 cup Greek-style {2% or nonfat} yogurt

1 cup 1/4-inch cubes English hothouse cucumber

3 tablespoons chopped fresh dill 

2 tablespoons fresh lemon juice plus additional for drizzling

2 tablespoons chopped shallots

1-14 teaspoons aniseed, finely crushed, divided

Olive oil {for brushing and drizzling}

1 pound uncooked large shrimp, peeled, deveined, tails left intact

8 cups baby spinach leaves

3/4 cup crumbled feta cheese

Preparation
Mix Greek-style yogurt, cucumber, dill, 2 tablespoons lemon juice, shallots, and 3/4 teaspoon crushed aniseed in small bowl; season tzatziki generously with salt and pepper. Chill.

Prepare barbecue {medium-high heat}. Brush grill with oil. Thread shrimp onto 4 metal skewers. Brush shrimp all over with olive oil; sprinkle with salt, pepper, and remaining 1/2 teaspoon crushed aniseed. Grill just until shrimp are opaque in center, about 3 minutes per side. Divide spinach among 4 plates; drizzle lightly with additional lemon juice and olive oil. Top each with 1 shrimp skewer. Spoon tzatziki over shrimp; sprinkle with feta cheese and serve. 

-S.*

::alexandre:vauthier::

Let's do some runway today, shall we? 

Some Haute Couture Fall 2013. 

Alexandre Vauthier.

 

 

::broccoli:&:cheddar:pasta:bake::

In The Kitchen...

So last night I made an epic fail of dinner...I tried to make pork schnitzel and cooked and cooked and it kept coming out raw. I simply did NOT understand it...I mean, I didn't realize this until after I ate half of one. Thankfully I didn't get violently sick, but still. We were really looking forward to a yummy meat and potatoes kind of meal. 

I will have to make it up to Travis who was staaaaarving after work last night...so I found a yummy pasta recipe {I am off meat for a while}. I have most of the ingredients at home, just need to pick up a thing or two at the grocery store. 

Bon Appetit!

Lightened Up Broccoli and Cheddar Pasta Bake

A quick and easy, lightened up recipe for Broccoli & Cheddar Pasta Bake. 
Prep: 10 min // Cook: 20 min // Total: 30 min // Makes: 4-6 Servings

Ingredients
1lb dry whole-wheat pasta {rigatoni, penne, or other macaroni pasta with ridges}

2 cups broccoli, cut into 1/2-inch to 1-inch pieces

2 tbsp olive oil

1/2 tbsp fresh garlic, minced

2 tbsp all-purpose flour

2 cups fat-free milk

1 tbsp spicy brown or Dijon mustard

1 tsp kosher salt

1/2 tsp freshly-ground black pepper

1/2 tsp smoked paprika

1/2 tsp ground nutmeg

1 cup low-fat sharp cheddar cheese, grated

1/4 cup Parmesan cheese, grated

What To Do

1. Preheat the oven to 350* degrees. Cook the pasta al dente according to the package directions. Add the broccoli florets to the boiling water for the last two minutes of cooking the pasta. Drain the pasta and broccoli and set aside. 

2. Meanwhile, heat the olive oil in a large skillet over medium heat. When the oil begins to shimmer, add the garlic and cook for a minute or two until it begins to brown. Add the flour, and whisk until a smooth roux forms. Add the milk, mustard and the spices and continue whisking until the mixture thickens, about 1-2 minutes. When the sauce begins to bubble, add the cheddar cheese and stir until melted. 

3. Add the pasta and broccoli to the sauce and stir until combined. Pour the pasta mixture into an oven-safe casserole dish and sprinkle with Parmesan cheese. Bake until the pasta is warmed through and the top is golden brown, about 15-20 minutes. Serve warm. 

-S.*

::pattern:in:play::

Gorgeous editorial.

Ranya Mordanova by Yossi Michaeli for Luxure Magazine, Summer 2013. 

::random:rambling::

Before I begin anything, I would just like to say that I made the lighter sesame seed chicken on Friday night and it was *to die for*! Seriously...some of the best chicken I have tasted. My boyfriend even said that he could just sit down to a huge bowl of that chicken. It was delicious and the sauce that accompanied it was awesome. I am really considering maybe it again. To make it a little healthier I might opt out on the rice and make quinoa with it instead and add a lot more veggies. It was just awesome. 

I did stray a tiny bit from the recipe...instead of using the egg whites and corn starch I used two eggs and added a bit of water to it. Whisked it up. Then instead of dredging it in the corn starch I decided on flour. Will definitely keep doing it that way. Was such an awesome meal.

You guys should definitely give that recipe a try. 

Tonight I will make a shrimp and mushroom recipe with sweet potatoes. 

On another note, the weekend {once again} went by too fast. Saturday was a lazy bum kinda day and I took hebebe {my nickname for Lou'e} to the groomers where he came out looking fabulous! Definitely will be returning to this groomer. 

Then we went for a little birthday shindig for my boyfriend's brother and stayed for a few hours. Sunday, we slept in a bit...ran some errands and cleaned like mad for the better part of the afternoon and prepped lunches for the week. 

The rest of the night was spent relaxing, watching some TV. 

Now it's back to the grind! 

I am beginning to read Eat to Lose, Eat to Win by Rachel Beller. I will keep you posted on this book as I get further into it. 

I also read the fifth Game of Thrones book and seriously, things are about to get a little crazy in the upcoming seasons for those of you who didn't read the books. 

Anyways, happy MONday everyone! :)

-S.*