Foodie Tuesdays: Kale with shrimp and quinoa!

Photo from

Peace Soulstars,

If you can tell I’m all about meals that are healthy, quick, and easy to make but most importantly full of flavor!  This simple recipe features kale and quinoa which are both key energy foods.  Seasoned with a little salt, a pinch of cracked red pepper and lemon juice it’s sure to fill you up and have your taste buds singing.  I underestimated it until I took a bite after my taste tester (my ten year old daughter) gave me the heads up that this was a winner.  Anytime they ask for seconds you know you’ve done something right!

You know I tweak things a bit.  The only thing I did differently was turned this into shrimp and kale quinoa by adding more quinoa.  So, in a nutshell, I had shrimp and kale with my quinoa.  It was more filling that way in my opinion ;-).  As with any recipe I share, add or take away ingredients to your liking!  You can even make it as is.  Whatever you do, just enjoy!

Find the recipe here!


Quinoa for breakfast anyone?

As I try to incorporate healthier options to my daily meals especially breakfast (most important meal of the day), I have learned to kick up my oatmeal by adding quinoa. Over the past year, I have mixed quinoa in my oatmeal to add more protein to my breakfast as this was my pre-workout meal. I needed the extra protein for that energy boost 😉 I usually add bananas after I add the oatmeal to the quinoa/water/almond milk mixture for added sweetness. Then, I add blueberries (frozen or fresh), top it off with banana slices and cinnamon and it leaves me satisfied until lunch.

With past failed attempts at trying my hand at plain quinoa for breakfast as a porridge sans the oatmeal, I tried it this a.m. determined to get it right. I’ll be rock climbing (actually the rock climbing wall; no real deal rock climbing for me) with friends and my family for the first time today. So, I figured it would be a good idea to get an extra boost of protein.

I was inspired by a post I saw on where she shared a recipe from here. I left out the coconut flakes because I don’t care for the texture of coconut. I just added what I like using the recipe as a guide. Aside from organic quinoa, my quinoa breakfast bowl consisted of fresh peaches we got from a local farm in the Boston area and was spiced up with cinnamon, a dash of nutmeg , sliced almonds, dried cranberries and a splash of almond milk for added creaminess. The results:
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This is progress for yours truly who at one time did not even know how to pronounce quinoa (I pronounced it “Kwi-no-a”)…lol…Now, I have incorporated it into our meals as a side dish and as breakfast with oatmeal or solo. It can be challenging for some to try new things especially when it comes to food. Later this week, I’ll be composing a list of tips on how to incorporate new foods into your daily or weekly (whatever you choose) meals based on my personal experience.