quinoa

10 Pantry Must Haves From Thrive Market

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While I would love for this post to be sponsored because my love for Thrive Market is more of an addiction it is NOT however if you’d like to save some $$ you can use my referral link and it helps me out.

Thrive Market Spices // I love the Thrive Market spices. While they are close in price to to the Whole Foods and Trader Joe’s brands I think the quality is superior. I personally love the garlic powder, onion powder, paprika, turmeric, cinnamon and Italian seasoning. 

Braggs Nutritional Yeast //  This is a staple in our house and the price for the bottle is less than most grocery stores. I will say you can get nooch cheaper in bulk and that is the route I usually go but every so often I add one of these to my Thrive Market cart. 

Lundberg Short Grain Brown Rice // This is by far my favorite rice of all time. I love the quality, the taste and that it has some of the lowest arsenic levels (yes most all rice contains some level of arsenic – read more here). This is also one of the cheapest prices I have found for this rice that isn’t a sale or bulk. 

Native Forest Organic Coconut Milk //  I have tried so many different coconut milks and this one is my favorite by far. 

Annie Chun’s Pad Thai Brown Rice Noodles // Have you tried these? They are so good! I always have these on hand for quick and easy lunches and dinners. I use them to make salads, stir fry and add them to soups. 

Thrive Market Extra Virgin Olive Oil // I first tried this olive oil because it was a free with purchase item (a perk of Thrive is that they are constantly offering free product with a minimum purchase). I liked the olive oil so much that I continued to purchase it once I ran out of my free bottle. 

Thrive Market Beans // We eat so many beans in this house so we always have them on hand. There are a few varieties that I really enjoy and Thrive Market’s line is a new favorite of mine. 

Annie’s Naturals Dijon Mustard // I will happily declare this the best dijon mustard – ever. I can’t get enough of it so I am constantly ordering it because not only is it the best but this is the best price. I use this mustard on sandwiches, in sauces, in dressings and for dipping. 

Thrive Market Coconut Aminos // Thrive has a few coconut aminos options and I have tried them all and like them all but I tend to most often buy their brand. I love to use this in place of soy sauce or tamari. 

Thrive Market Sprouted Quinoa // I think you can’t be plant-based without having quinoa on hand at all times. 

Bonus:

Edison Grainery // Edison is a brand that I had no idea about until I ordered their red lentils off Thrive Market. Since then I have ordered their lentils and other beans and legumes countless times because they are the best. They also have the best gluten free pasta which unfortunately you can’t get on Thrive Market – hopefully they add it to the site soon! 

What are your pantry staples? 

Interested in giving Thrive Market a try? Save 25% and receive free shipping via my referral link! Thank you for supporting me, my family and my blog by using my link.

Guest Recipe: Quinoa, Garbanzo and Spinach Salad

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While I prep for the arrival of our baby I have invited Mellissa from A Fit and Spicy Life to share one of her recipes.

Quinoa, Garbanzo and Spinach Salad
with Smoked Paprika Vinaigrette

Ingredients (Serves 8-10)

  • 1 1/2 cups quinoa, rinsed and drained
  • 4 cups (packed) baby spinach leaves
  • 2 15- to 16-ounce cans garbanzo beans, rinsed and drained
  • 1 unpeeled English hothouse cucumber, cut into small pieces
  • 1-pint grape or cherry tomatoes, halved
  • 1 cup (packed) fresh mint leaves
  • 1/4 cup red wine vinegar
  • 2 1/2 teaspoons smoked paprika
  • 1/2 cup olive oil

Instructions

Place quinoa in large saucepan; add enough salted water to cover quinoa by 1 inch. Bring to boil. Reduce heat to medium-low; cover and simmer until quinoa is tender, 15 to 16 minutes. Drain. Chill until cool.

Combine spinach leaves, garbanzos, cubed cucumber, halved tomatoes and mint leaves in extra-large bowl.

Add cooled quinoa and toss gently to blend.

Whisk vinegar and smoked paprika in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.

Pour dressing over salad; toss to coat.

Season generously with salt and pepper.

Mellissa is a 30 something girl living in Minneapolis who lives fitness, food, travel and wine. She creates healthy recipes and tries to share her love of food with friends and family

Recipe Of The Week: Avocado Hummus & Quinoa Stuffed Mushrooms

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Avocado Hummus & Quinoa Stuffed Mushrooms

This past weekend was so busy for us that I decided to keep things simple and yet tasty in the kitchen. I had picked up a few portobello mushroom caps at the market on Friday with the intention of making portobello “burgers” but we ended up not having the other fixings (buns, lettuce, large tomatoes, ect) to really make a good burger so I decided to stuff them.  The stuffing is a mish-mash of a bunch of things we had in the fridge and in the end this turned out to be a really tasty dish.  I made these as entree sized portions but the stuffing would also be great in small button mushrooms as an appetizer.

Serves 2-4 (depending on how much stuffing you want in each)

  • 2-4 large portobello caps, stems removed
  • 1 avocado
  • 1/3 cup hummus of your choice (I used a roasted red pepper and jalapeno)
  • 1/2 cup of dry quinoa, cooked according to package directions
  • Salt and pepper, to taste
  • Cherry Tomato Sauce:
    • 1 tablespoon olive oil
    • 2 cups cherry tomatoes, halved
    • 3 cloves of garlic, minced
    • 1 tablespoon nutritional yeast
    • Salt and pepper, to taste

Preheat the oven to 375F. Cook the quinoa. While the quinoa is cooking mash together the avocado and the hummus in a medium sized bowl and place the portobellos on a lined baking sheet cap side down. Add the quinoa to the avocado hummus and season with salt and pepper to taste. Fill the portobello mushrooms with the quinoa filling. Drizzle the stuffed mushrooms with a little olive oil and place in the oven to cook for 15-20 minutes, until the mushroom is tender and the filling has set. While the mushrooms bake,  heat the olive oil in a saute pan over medium heat.  Add the tomatoes and garlic and cook for a few minutes until the tomatoes release their juices.  Add the nutritional yeast, salt and pepper.  Once the mushrooms are done top with a big spoonful of the tomato sauce. ENJOY!

Recipe of The Week: Chickpea-Quinoa Salad

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I know that the recipe above is hard to read and there is a typo so here is a better version below.

Chickpea-Quinoa Salad

  • 1 cup organic quinoa, rinsed +2 cups water
  • 1/4 cup organic scallions, thinly sliced
  • 1 small red onion, diced small
  • 1/2 bunch organic fresh parsley, chopped
  • 2 cups cooked or canned organic chickpeas
  • Juice of one lemon
  • 2 tablespoons extra virgin olive oil
  • Salt and Pepper, to taste
Bring quinoa and water to a boil, reduce and cover for 15-20 minutes.  Let stand for 5 minutes. Uncover and allow to come to room temperature.
Prepare and combine remaining ingredients in a bowl.  Add the quinoa and stir to combine.  Season with salt and pepper to taste

This month over on my health coaching blog  we will be discussing how to live healthy on a budget.  Above is one of my favorite healthy, inexpensive spring/summer dinner recipes for you to enjoy.  For more recipes and to learn different tips on how to live healthy without breaking the bank keep checking back on the coaching blog.

Speaking of health coaching…I have a brand AFFORDABLE new program that just started this week! Check out the details here. 

Quick, Cheap and Easy Meal

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Today I am doing a Living Healthy on A Budget workshop and in preparation for the workshop I decided to make a quick, cheap and easy meal of chickpea-quinoa salad, tofu and squash with tahini sauce. What I loved about this meal was how easy it came together and how little work it was for me. It is also packed with nutrition and uber tasty.

Chickpea Quinoa Salad 

  • Prep Time: 10 minutes
  • Cook Time: 15-20 minutes
  • Servings: 4 (as en entree); 6-8 (as a side)
  • Cost per serving:~ $1.75 (Entree); ~$0.85-1.16 (side)

Ingredients:

  • 1 cup  organic quinoa, rinsed +2 cups water
  • 1/4 cup organic scallions, sliced
  • 1 small onion, diced
  • 1/2 bunch organic fresh parsley, chopped
  • 2 cups cooked or canned organic chickpeas, rinsed and drained
  • Juice of one lemon
  • 2 tablespoons extra virgin olive oil
  • Salt and Pepper, to taste

Directions:

  1. Add quinoa and water to a medium saucepan and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes or until liquid is absorbed.  Let stand 5 minutes.
  2. While the quinoa cools combine remaining ingredients in a bowl.  Add quinoa and stir to combine.  Season with salt and pepper to taste.

Roasted Delicata Squash

  • Prep Time: 5 minutes plus oven heating
  • Cook Time: 20-30 minutes
  • Servings: 4 (as a side)
  • Cost per serving: $0.63
Ingredients:
  • 1 medium delicata squash; washed, halved, seeds removed and sliced into half moons
  • salt and pepper, taste

Directions:

  1. Pre-heat an oven to 350F.  Line a rimmed baking sheet with parchment paper
  2. Place the delicata squash slices on the baking sheet and season with salt and pepper. Bake for 20-30 minutes until fork tender.

Baked Tofu

  • Prep Time: 2 minutes plus oven heating
  • Cook Time: 25 minutes
  • Servings: 4 (as a side)
  • Cost per serving: $0.55
Ingredients:
  • 1 block extra firm organic tofu, drained and cut into 4 large triangles
  • 2 tablespoons organic shoyu

Directions:

  1. Pre-heat an oven to 350F.
  2. Place the tofu in an 8×8 baking dish, prick with a fork and evenly our over the shoyu.
  3. Bake for 25 minutes, flipping after 15 minutes.

Tahini Sauce

  • Prep Time: 5-10 minutes
  • Servings: 4 (as a side)
  • Cost per serving: ~$0.60
Ingredients:
  • 1/2 cup organic chickpeas, rinsed and drained
  • 2 tablespoons tahini
  • 2 tablespoons nutritional yeast
  • Juice of 1 lemon
  • 3 tablespoons water, add more water if you would like a thiner consistency
  • salt and pepper to taste

Directions:

  1. Place in a blender or food processer and process until smooth.

Total Cost Per Serving: $2.63

(4 complete meals plus 2 extra sides of chickpea-quinoa salad)

Weekend Wrap Up

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After our 5k run yesterday, in the ridiculously hot and humid weather (76F and 70% humidity), we decided to go on an adventure…..to the movies. We debated between The Change Up, Crazy, Stupid, Love and then ultimately settled on:

After the movies we relaxed at home with a glass of wine for me and a homebrewed pale ale for him.

Today has been a pretty lazy day, which I’ve needed. I spent an hour and half cleaning and reorganizing and then the rest of the day has been spent either cooking or lounging on the couch.

Lunch: Chickpea Curry Wrap with Quinoa Crusted Baked Onion Rings & Salad

Post Lunch Movie

If you haven’t seen Spirit of the Marathon it is on Netflix streaming; go add it to your instant queue right now! It was a really amazing documentary of various people training for the Chicago Marathon as well as some of the history around running; an overall very powerful film.

Food Focus: Quinoa

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Quinoa (pronounced keen-wah), is a nutritional powerhouse with ancient origins. It was originally cultivated by the Incas more than 5,000 years ago; they referred to it as the “mother of all grains.” It contains all nine essential amino acids, making it a great source of protein for vegetarians. Quinoa is also high in magnesium, fiber, calcium, phosphorus, iron, copper, manganese, riboflavin and zinc.

(source)

While quinoa is widely considered a grain, it’s actually the seed of a plant called Chenopodium or Goosefoot, related to chard and spinach. Quinoa is a gluten-free grain and has a similar effect as other whole grains in helping to stabilize blood sugar.

It has a waxy protective coating called saponin which can leave a bitter taste. For best results, rinse quinoa before you cook it or even soak it for a few hours or overnight. When cooked, it has a fluffy, slightly crunchy texture. Try it in soups, salads, as a breakfast porridge or as its own side dish.

For quinoa, and whole grains in general, the majority of digestion occurs in the mouth through chewing and exposure to saliva. For optimal nutrition and assimilation, it is vital to chew your grains well and with awareness. A great meditation is to find a calm place, without distractions, to sit down for your meal. Make it a habit to chew each bite 20 times or more. See how this simple practice can help your digestion and overall focus for the rest of your day.

 

Recipe of the Month: Quinoa Pilaf

  • Prep Time: 3 minutes
  • Cooking Time: 30-40 minutes
  • Yield: 4 servings

Ingredients:

  • 1 cup quinoa
  • 2 1/4 cups water or stock
  • 1/2 cup dried cranberries
  • 1/2 cup walnut pieces
  • 1/4 cup chopped fresh parsley
  • pinch of salt

Directions:

  1. Rinse quinoa in fine mesh strainer until water runs clear.
  2. Boil the water and add quinoa and salt, cover and reduce heat.
  3. After 15 minutes add cranberries and walnuts to top; do not stir.
  4. Cook 5 minutes more, until all the liquid is absorbed.
  5. Remove from heat, add parsley and fluff with fork, cover and let sit for 3-5 minutes and serve.
© 2010 Integrative Nutrition 5/10

Here are a few of my quinoa recipes for you to try as well: