We skipped the green smoothie--and made a raspberry one for breakfast. I couldn't have the green clashing with my breakfast decor:).
We made french toast with buttermilk syrup for my Valentine's birthday. I used Robyn's tips (part one and two) for making your recipes healthier. There are some recipes that could never be discarded. Heavenly buttermilk syrup is mine.
I made a Valentine's dinner earlier that week that got a thumb's up from every family member.
Quinoa with Sun-Dried Tomatoes and Basil
- 1 cup dry quinoa (rinsed)
2 cups chicken broth
1 medium onion
3 cloves garlic
2 tsp olive oil
1/4 cup shredded Parmesan cheese
1 tbsp sun-dried tomatoes (not packed)
1 tbsp dried basil or 1/4 cup fresh, minced
sea salt and freshly ground pepper to taste
To make this vegetarian, substitute the chicken broth with vegetable broth. To make it vegan, leave out the Parmesan cheese.
Directions Finely dice onion and cook until translucent in bottom of 3 qt saucepan with 2 tsp olive oil and 3 cloves of garlic, either diced or crushed.
Add 2 cups of broth and bring to a boil.
Add well-rinsed quinoa, basil, sun-dried tomato, and salt and pepper to taste.
Cover and reduce to a simmer for 25 minutes or until the quinoa is cooked and the water is nearly gone. In the last 5 minutes, carefully mix in the Parmesan.
Remove from heat, fluff, and serve.
Makes approximately 4 3/4 cup servings.
Number of Servings: 4
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