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Spicy Cheesy Sneaky Quesadillas with cilantro and avocado main

So that…

Pretty much the best quesadilla that has come from my kitchen. And those are Steven’s words, not mine. This combo is spicy meets crunchy meets chewy in the best friendly way!

Spicy Cheesy Sneaky Quesadillas with cilantro and avocado-pepper and cilantro close up

We have the yellow peppers …again…(sorry, I’m obsessed) and their sweet wonderful crunch, sauteed with onions that create that warm delicious scent we have all come to love…and spicy smokey Tex-mex inspired tofu, topped with extra sharp cheddar (because…the BEST) and little salty bits of bacon all melted together between that lovely tortilla fold!

Oh…hey tofu…yes, I hoped you would read right over that word because I know you want to click that red x at the corner of your screen, but, since we are friends I know..KNOW…you will hear me out on this one.

PLEEEAASSSEEE!!

Okay, now let’s have an honest discussion about tofu because I need you to walk away WANTING it because it makes these quesadillas! (Did you just say that in your mind like kae-su-dill-uz?...just wondering.)

...continue reading "Spicy Cheesy Sneaky Quesadillas"

protein packed vegetable bowl-sauted vegetables over green chile quinoa with light havarti cheese sauce and avocado. The over-easy egg completes the dish with creamy yolk and diced green onion.

I actually LOVE when I get to the point that I crave healthy food.

Sometimes I forget that I love healthy so much when a too-big juicy hamburger is placed before me not once…but twice this weekend 0_0

It was birthday weekend week around our household and that means repeated unhealthy offenses in the best…err…worst way [torn].

Mine and Steven’s birthdays are a mere 4 days a part so we get quite caught up in the birthday celebration Part….37… and one bad meal turns into two…which turns into my-birthday-is-two-days-away-so-i-don’t-want-to-cook…and my sweet husband humors me. And somehow (not a clue how) we get to the end of the celebratory days and we have eaten out practically every meal and all we want is to drown in greens and all.the.vegetables.

Today is certainly no exception.

protein packed vegetable bowl-sauted vegetables over green chile quinoa with light havarti cheese sauce and avocado. The over-easy egg completes the dish with creamy yolk and diced green onion. 2

Although not the most photogenic (hi, ugly green soup-like sauce that was actually delicious) this bowl of eggy sunshine and saucy grain goodness was perfectly filling and loaded with flavor!

In the spirt of healthy, let’s ignore bad soupy greenness and embrace lovely eggs and creamy avocado because they are our favorite.

The first of this bowl involved my favorite superfood: Quinoa.

On its own…I mean I hate judgin’ but it’s just plain ole bland.

Solution: chicken broth and green chiles! I always try to cook any grains in chicken or vegetable broth since it truly adds so many flavors, but I added a small can of green chiles on a whim this time and WOW. I kept opening the lid and just snacking on the delicious fragrance that is this chicken broth and chile action!

protein packed vegetable bowl-sauted vegetables over green chile quinoa with light havarti cheese sauce and avocado. The over-easy egg completes the dish with creamy yolk and diced green onion. 3

Besides drinking in fragrances and weird food blogger things, you are going to love how simple this recipe is. Sometimes I can’t even handle some of my long involved recipes. Knowing they are satisfying to all my taste buds just isn’t enough to make me put the effort in some days. But, 30 minutes? Yes, I can handle 30 minutes and let’s be honest; I was snacking on this bowl way before it hit 30 minutes.

Just like other bowls, this recipe is a great clean-out-your-fridge opportunity and that is just what I did!

A little chopping and sauteing and mixing= DINNER.

If you are one of those cool prepared people with cooked rice/quinoa ready and refrigerated you could throw it in the sauté pan and knock that time down to 15 minutes.

And that little bowl looks even better now, doesn’t it? 🙂

protein packed vegetable bowl-sauted vegetables over green chile quinoa with light havarti cheese sauce and avocado. The over-easy egg completes the dish with creamy yolk and diced green onion. 4

Well, here’s to a Tuesday that felt like Monday and a Friday that can’t get here fast enough!

Have a happy QUICK week!

Protein Veggie Bowl with Quinoa
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • ½ cup uncooked quinoa (or 1 cup cooked)
  • 1 cup + 2 tbsp. chicken broth (divided)
  • 4oz can of green chiles
  • 2 eggs
  • 1 tbsp. butter
  • 8oz spinach leaves
  • 2 Roma tomatoes
  • 2 green onions
  • 4 very large mushrooms (sliced)
  • 4 cloves garlic
  • 2oz Havarti (I used jalapeno Havarti)
  • ½ avocado
  • Salt + Pepper
Instructions
  1. Cook quinoa according to directions on bag, substituting water for 1 cup chicken broth and adding chiles.
  2. Add sliced mushrooms and minced garlic to skillet with melted butter and allow to cook until tender.
  3. Add spinach and stir until wilted and season heavily with salt and pepper.
  4. Stir in cubed Havarti with remaining chicken broth and stir until cheese has melted.
  5. Add cooked quinoa to two bowls and top with cheesy sautéed veggies.
  6. Return skillet to heat and fry two eggs over easy and place on veggie bowls.
  7. Add toppings (chopped green onion and avocado) and enjoy!

 

three cheese spicy chicken panini with mushrooms main

Its PANINI time again!!!

And it semi-features a particular ingredient that I have been fighting with myself about-for years.

Dose ‘shrooms, guys.

Me + mushrooms = not friends

I have been known to ‘sneak’ them into meals to fool myself. And mince them to oblivion and add to ground meats. And I would be lying if I said I didn’t kinda get the bad chills when their freaky little selves end up on my pizza at a restaurant.

Even with all this resistance, I still try to incorporate them as much as I can because…well…healthy. And maybe it’s that inner foodie in me that knows I should like a healthy, nutrient packed nat-uraaal ingredient.

In the past, I have always grabbed Portobello mushrooms, but the day I found a two pound package of white mushrooms, was the day I decided I needed to try again with mushrooms.

...continue reading "Three Cheese Spicy Chicken Panini"

Roasted Cherry Steak Salad with grapes blueberries and peppers mainSalads.

I kinda LOVE them.

But please don’t picture a bowl of watered down iceberg lettuce with 3 slices of tomato and a couple carrot strips, because that is definitely not what I am talking about.

That would be a cafeteria salad.

Ew.

Roasted Cherry Steak Salad with grapes blueberries and peppers colorsWhen Brittany talks about a salad (and talks in third person, apparently) she is talking about that bowl of colors riiiiiight there^^^^^

It makes my heart hurt when people make comments like, “I hate salad” or “can I substitute that salad for anything else”!?

I would bet you those poor people have been having cafeteria salads all along! No wonder…I would pass on those white looking ‘greens’ too!

But if this describes you, there is certainly hope! Roasted Cherry Steak Strip Salad is quite the opposite of anything relating to those lunchroom ladies in hair nets.

...continue reading "Roasted Cherry Steak Salad"

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Caramelized Salmon flatbread main image

I wish I could put this in your face right NOW.

Well, it sort of is in your face, but more like through the computer screen and into your MOUTH kinda thing, because it is that good.

multi peppers

I know how I was just talking about my fear of meat with no feet ->this post<- and how I have overcome that fear.  With this new confidence, I was dying to try our new favorite fish caramelized, because doesn't that word just make you smile?

You can admit it, trust me, I won't judge because I get goose bumps.

...continue reading "Caramelized Salmon Flatbread"

Burrito Bowl Basics main

Happy Wednesday!!

Just a quick little 101 for you today on my favorite- Burrito Bowls!

Yes. I know.  They are EVERYWHERE.  But there are SO many recipes out there...so how do you know which ones you will love?!

Look no further, friends.  I have a no-recipe recipe for you today 🙂 Nope, not a typo.

I present you with the basics of burrito bowls to show you that you could have this bowl of color in no time with mostly ingredients you already have!

Tell Chipotle they can't have your $10 today and make that beauty at home...and I bet you don't charge extra for guacamole in your kitchen.

Sweet.  We're Guac twins 😉

Get out that thinking cap, sharpen those pencils...err charge your iPads...whatever kids do these days...and prepare for your lesson on:

Burrito Bowl Basics

Burrito Bowl Grains

1.Grains

First, you want to choose what type of foundation you want for this burrito bowl.  A few options we like around here are quinoa, rice and lentils!  Yes, I realize lentils aren't a grain, but that little tiny bean offers a ton of nutrition and with its very mild flavor, serves as an awesome background for all the flavorful toppings to come.  It also reminds us that you don't have to stick with the usual -rice- make your burrito bowl YOU and put whatever you want in there!

Burrito Bowl Proteins

2. Proteins

The go-to for burrito bowls is normally chicken or steak and on occasion, pork.  These are a great option but sometimes...(translate all the time) I don't want to cook any meat.  It's that extra step that just has me thinking...'do I HAVE to?'  NOPE!  This is when my favorite legumes make their debut!  Black, kidney, or pinto beans offer a great alternative to the traditional meat.  I often roast chick peas for that 'meaty' addition!

Burrito Bowl Toppings

3. Toppings

This is where things get exciting!  The options are endless but a few of my favorites are sauteed peppers and onions, grape tomatoes, bacon bits, roasted corn and avocado.  Burrito bowls are great for emptying out your veggie drawer so get creative and throw it all in there!  At the risk of turning this into a salad...we also add Spinach!  But don't let that scare you...'getting your greens in' can happen at another meal 😉

Burrito Bowl Sauces

4. Sauce

Perhaps the most important of all is SAUUUUUCE.  You can make or BREAK a burrito bowl by the sauce.  Yes, its that important.  Here are a few suggestions to keep you on the right track!

I used Cilantro Cheese sauce on the burrito bowl pictured...because...I am finding uses for the 2nd 3rd batch -_-

help.

But don't, because I love being drowned in Cilantro Cheese sauce...it has something green in it.  Healthy.

#denial

Follow these steps and you will be well on your way to a faaantastic burrito bowl courtesy of you. 

What is your idea of the perfect burrito bowl?

Burrito Bowl Basics close up

Burrito Bowl Basics

C-O-L-O-R.

😀


If you try this recipe, make sure you post a photo on the socials [Instagram|Twitter|Facebook|Pinterest] and use the hash tag #wordslikehoneycomb so we can see!  It's my favorite to see your creations! 💕

Crispy Baked Salmon w/ Herb Sauce

Fish scares me.

I mean…not Nemo…I LOVE him.

But the not cute fish who have no relation to Nemo and can be found in your local grocery store in plastic wrap.

You see, we didn’t really grow up eating fish regularly. The occasional fried tilapia was as adventurous as we got and even that felt sophisticated for me. HA. When I began cooking I stuck to chicken and beef. You know the things that changed colors when they were cooked properly. I knew what to expect with beef and chicken. It didn’t try to trick me or be complicated.

FISH on the other hand…that white Cod that “becomes flakey” when it is cooked but has practically no color change at all. Haddock, same thing…yes, it turns white but hello…kinda white when it is raw too 8-|. Well, Salmon, it is pink. And guess what color it turns? …PINK. To be truthful, it does get lighter, but still.

After being set in my ways for quite a while, I was reading a book about healthy foods and their nutrients when I arrived at the page titled ‘Salmon.’ I gave the pinkish fish a chance and read the nutrition facts. You guys…salmon is like…SERIOUSLY good for you. We are talking Omega-3 fats, cancer-fighting and almost 20 grams of protein in about 3 ½ ounces! I know this is probably no news flash to the rest of the world, but it gave me the ambition to give salmon another try! My salmon adventures eventually produced: Crispy Baked Salmon w/ Herb Sauce.

...continue reading "Crispy Baked Salmon w/ Herb Sauce"

Roasted Potato & Turkey Sausage Skillet

Colorful meal alert! Get used to it folks, because it is happening as much as possible!

I actually smiled when taking the photos for this yummy skillet. I laughed at myself when I realized I was, but it is just so peeerrrty!

This heavenly skillet is much more than just colorful—it’s YUM.

Those roasted fingerlings (pssst! more on those in a moment) combined with browned kielbasa turkey sausage and the natural flavors of grape tomatoes, onions and peppers just come alive in a happy little combo that has an easy ingredient list that you will be ALL over. ...continue reading "Roasted Potatoes & Turkey Sausage Skillet"

whole caprese flatbread

As I mentioned previously, Basil is tied for first in my Favorite Herb Ranking and it will probably be remaining there.   I need it to be inside of, or on, 95% of my summer meals (that’s a real stat guys). As you may have guessed, caprese is one of those meals.

In my dream summer world (it’s a thing), I would plop myself on the couch and eat that tomato, basil and mozzarella combo 4 out of 5 nights a week and be in heaven, but alas my husband would starve.

So to make my taste buds happy and appease a big-eater husband, I add my caprese combo to Naan bread, to make Summer Caprese Flat bread!

...continue reading "Summer Caprese Flat bread w/ Balsamic Reduction"

zoodles top

By now you have probably seen at least 12884 recipes with zucchini + spiralizing = zoodles. I sort of have too. I think that was why I was somewhat resistant to the idea. I tend to be weird like that. Oh, everyone’s doing it? NOT FOR ME. And why would anyone choose vegetables over LEGIT noodles? Buttery warm garlicy noodles? No thanks. Pass that raw crunchy piece of zucchini my way! There is no logic or joy, I might add, in such a choice.

...continue reading "Zoodle Spaghetti"