Hearty Quinoa Fried Rice

Honestly, who doesn't love fried rice? Our Thighs. Sometimes I can't resist, but I find that the empty carbs & loads of soy (gluten) just wasn't worth it. Guaranteed food hangover if you ask me.

But wait! There's a healthy alternative (isn't there always? ;) ). Packed with protein, quinoa fried rice is relatively lite & very satisfying. Unlike rice, the quinoa retains it's moisture when you reheat it. This means this recipe is great for meal planning. The batch will be huge, so saving the left-overs pre-portioned in zip-lock containers (frozen or refrigerated) is always a plus.



Ingredients
1 C quinoa
1 1/2 C low or no sodium chicken stock
1/4 small onion, chopped
2 carrots, peeled & chopped
3 scallions, chopped
3 garlic cloves, minced
1/2 tsp fresh ginger minced
1 tablespoon E.V.O.O
Whites of 4 eggs, whisked
1/2 C frozen peas
1 1/2 tablespoons teriyaki sauce
2 1/2 Tbsp tamari, otherwise known as gluten free soy sauce
3/4 Tbsp toasted sesame oil



Tip: The type of teriyaki sauce is your choice. Try Whole Foods for a gluten free option. If you can handle a little gluten in your diet, any type will work.

1) Rinse quinoa well in a strainer. Cook as directed on the box, using the chicken stock instead of water. When it's done, throw it in a container that seals well, and pop it in the freezer.

2) Combine tamari, teriyaki sauce, and sesame oil in a small bowl and set aside. Heat 1/2 Tbsp olive oil in a large sauce pan over high heat

3) Follow this rhythm as you stir frequently....
- Add onion and carrots
Cook 2 minutes
- Add scallions, garlic and ginger
Cook 2 minutes
- Add the rest of the olive oil & the quinoa
Cook 2 minutes
- Stir in the sauces
Cook 2 minutes
- Pour in eggs and stir well
Cook 2 minutes
- Throw in peas and remove from heat. Stir well until the peas are thoroughly warmed.

4) Serve and enjoy while hot!

Make sure to sip wine while cooking ;)

Goat Cheese Turkey Bacon Chicken "Cordon Bleu"

We've been doing a lot of grocery shopping and trying a bunch of new things, but my freezer filled up. What to do when you run out of room? Get creative.

"Kelsey Cordon Bleu"

INGREDIENTS - Serves Two.

2 Tbsp E.V.O.O

1 Large Chicken Breast

3 Cloves garlic, finely minced

2 tsp thyme 

Fresh ground pepper

1 1/2 Tbsp goat cheese

1-2 Slices turkey bacon

Cooking spray

1/2 Large sweet onion, cut however you wish

Here's what to do...

1. Lightly tenderize - not pulverize - your chicken breast. Preheat frying pan on high. Preheat oven to 350 - 375 F (depending on your oven). Rub breast with 2 Tbsp E.V.O.O., minced garlic, and thyme.

2. Sear chicken breast on both sides, and reduce heat to med-high. Add as much ground pepper as you'd like. Continue to cook until little pink remains in the center. The breast will look cooked but the juices will not run entirely clear. Remove from heat and set pan aside. Carefully cut breast in half, like a hamburger bun.

3. Spread goat cheese over the insides of the hot chicken breast as it melts. Lay 1-2 turkey bacon slices, and close breast. Place on baking pan lined with tin foil and cover with tin foil as well, poking about 3 holes in the top. Bake for 30 minutes.

4. Using the frying pan that seared the chicken with the juices and oils remaining, saute onions on medium heat. When they begin to dry out, reduce heat to low, and continue to cook until slightly crunchy.

5. Assuming you're adding a side item or two to your dish, I suggest a half breast per serving. Top with the crunchy sweet onions and enjoy.

Make larger portions if you're looking to impress. This recipe is easy and will have your guests talking for ages. For another variation, try using a little balsamic vinegar when caramelizing your onions, but do not let them become crunchy.  

Bon Appetit!