Category Archives: Nutrition

Quinoa deliciousness

I’ve heard so many good things about a plant-based diet, I thought I’d give it a try… just not yet.  At least, not 100% right now.  Training and competing is an important part of Adam’s life, and he’s (rightfully) not excited about making any drastic changes.  I’m also making big strides in my fitness and I’m liking our routine.  As a compromise, we’ve been trying new foods and building up our repertoire of plant-based foods.

The recipe below is from the back of Trader Joe’s red quinoa packaging.  We’ve doubled the recipe (so it’s enough for a lunch, a dinner, and a snack for each of us) and altered some of the proportions to suit our tastes.








  • 2 cups uncooked quinoa, red or white, *thoroughly rinsed*
  • 4 cups vegetable broth
  • 30 oz black beans (if canned: drained and rinsed)
  • 3 cups corn kernels (ours are frozen, so we steam them)
  • 2 avocados, chopped into bite-sized pieces
  • 3 tomatoes, chopped
  • 3/4 cup red onion, finely diced
  • 1 cup cilantro salad dressing (from Trader Joe’s)
  • 1 bunch cilantro, chopped,
  • 2 limes, zested and juiced
  • salt and pepper to taste

Cook the quinoa with the vegetable broth (see package for instructions) – this will take fifteen or twenty minutes.  While the quinoa is on the stove, combine the remaining ingredients in a large mixing bowl.  Let the quinoa cool a bit before you mix it with everything else.  That’s it – you’re done!

If you want to make it pretty, mix the salad dressing with the quinoa and spread this in a large glass baking dish.  Top this with the remaining ingredients all mixed together.

This recipe made its local debut during Easter, and it was a bit hit.  I love it because it’s simple, healthy, and tasty.  We only dirty one pot, a cutting board, a knife, and a strainer – and it only takes about twenty minutes.  We keep vegetable scraps in a freezer bag to make our own veggie broth once a week – we just throw everything in the Crock-Pot with water, thyme, oregano, and bay leaves.  The recipe is also low in sugar and low in salt which is great.  Overall, it’s a winner.  And it makes for delicious leftovers.


CSA with One Straw Farm

I can’t tell you how excited I am about this season’s CSA with One Straw Farm.  I bought a full share in 2010 and was incredibly happy with the produce, but I just couldn’t manage to make use of enough veggies for four people (I know, I should have realized this ahead of time, but I was being ambitious).  Wasting perfectly good food made me feel terribly guilty, and I decided not to sign up again until now.  Luckily Adam is as excited about this as I am and is up for the challenge.  We’re both really happy to support local (and organic!) farming.  And the craziest part – we are actually encouraged to visit the farm.  Considering how secretive and opaque our food system can be, this is a big deal to me.

Well, since I won’t see any of this food until June, I’m just going to reminisce about the all the wonderful fruits and veggies I enjoyed the last time, including… strawberries, arugula, kale, green leaf lettuce, red leaf lettuce, minzuna, chard, garlic scapes, beets, spinach, romaine, broccoli, zucchini, kohlrabi, white onions, patty pan squash, cabbage, potatoes, garlic, spring onion, sugar snap peas, cauliflower, carrots, corn, cucumbers, red onions, tomatoes, white beets, celery, tomatillos, basil, cantaloupe, cherry tomatoes, eggplant, green beans, thyme, watermelon, japanese eggplant, green peppers, butternut squash, bok choy, and spaghetti squash.  Yum!  I can’t wait!

For those of you lucky enough to afford the lump sum up-front, I highly encourage you to look for local CSAs.  I can’t guarantee they’ll be as awesome as Joan and Drew at One Straw Farm, but it’s worth a look.