Cook. Nourish. Heal. Celebrate.

Search results for "quinoa"

Autoimmune Protocol Update: So Far, Sooooo Good

Posted by Stephanie Meyer on Mar 16, 2014 at 12:17pm
AIP Bacon, Radish, Avocado Lettuce Wraps

Bacon, Radish & Avocado Lettuce Wraps I’m still writing Twin Cities Chef’s Table, but I wanted to give a quick update on my Adventures in Autoimmune Protocol. What a learning curve, you guys. I mean, I know a LOT about nutrition, cooking, food, what works for me to eat – in fact, I’m obsessive with…

Continue reading »

Grain-free Gluten-free "Bread"

Posted by Stephanie Meyer on Apr 27, 2013 at 8:29am

I saw a recipe for this bread on the terrific blog Against All Grain. As I’ve noted before, I find eating even gluten-free grains inflammatory (and with a bigger carbohydrate punch than I can get away with, unless I want to gain weight and feel exhausted…). You could call this way of eating Paleo, but…

Continue reading »

Quinoa Cakes topped with…a Poached Egg. But of Course.

Posted by Stephanie Meyer on Apr 26, 2013 at 6:46pm

Here’s a thing: my husband and I are divorcing. It’s exactly as sad and stressful as one might imagine, so I’ve been taking extra steps to take really good care of myself. I already know that eating corn and rice makes be feel pretty lousy – not as lousy as eating gluten – but lethargic…

Continue reading »

Quinoa Tabbouleh

Posted by Stephanie Meyer on Oct 21, 2012 at 4:10pm

While the rest of my garden is toast, the parsley lives on, just begging me to make tabbouleh salad. Except tabbouleh is made with bulgur, which is wheat, which I can’t eat. Damn it! Enter quinoa, the grain that is conveniently a gluten-free seed, hey. I’m not as obsessed with quinoa as some, but in…

Continue reading »

Farro "Risotto" with Parmesan & Pea Shoots

Posted by Stephanie Meyer on May 23, 2010 at 2:54pm

Eating intact grains – as Summer Tomato refers to them – is not the same as eating foods labeled as “whole grain.”  Intact grains are just that, not ground into flour or broken into pieces.  Filling and nutritious, intact grains are a whole food, as well as a healthy, busy cook’s best friend.  Cook them…

Continue reading »

Hazelnut Quinoa Cereal with Dried Cherries

Posted by Stephanie Meyer on Mar 18, 2010 at 9:14am

Consider quinoa, an example of yet another delicious, nutritious (gluten-free to boot) food that I love and that my family won’t touch.  I make it anyhow (I’ll post an easy pilaf recipe as soon as I pay attention to how I do it) and happily compose beautiful, satisfying lunch salads from the leftovers.  Quinoa is…

Continue reading »

Post

Posted by Stephanie Meyer on Nov 18, 2006 at 10:40am

It should be spelled Bore-at, not Borat. Yawnsville! Why the hell all the buzz on this movie? I found it neither offensive nor funny, just long, boring, and really rather sad. I’m (clearly) no prude and am in fact a big fan of the butt-fart-poop joke genre as well as truly stupid, crude, slapstick humor…

Continue reading »

Post

Posted by Stephanie Meyer on Oct 30, 2006 at 6:53pm

Little bonus with John’s bro Tom coming to stay with us tonight. He’s in town on business, and therefore busy for din, but able to pull off sleeping here (and perhaps a little ice cream eating?) so we can see him at least a bit before he flies back to NYC at some ungodly hour…

Continue reading »

Post

Posted by Stephanie Meyer on Oct 25, 2006 at 1:06pm

“I don’t feel tardy!” That’s a line from the Van Halen classic, Hot for Teacher, which I confess I listened to three (!) times in a row this morning on my walk, cracking up the entire time. Totally bawdy and ridiculous, and yet so infectious, I think I laughed for the entire 10 minutes. (Clearly…

Continue reading »

Post

Posted by Stephanie Meyer on Oct 18, 2006 at 2:13pm

Check out this antioxidant-packed lunch. I felt so virtuous eating it – not to mention, it was delicious! Quinoa (red) with sauteed swiss chard. Mmm… I’ve been experimenting with different whole grains, especially those that are high in protein and with a big antioxidant punch to boot. For breakfast I had rolled rye – very…

Continue reading »