Quinoa + Vino

Tonight's dinner was so delish! I prepared an organic quinoa (came out so fluffy!) and then topped it with a sauté of baby asparagus, kalamata olives, sundried tomatoes, and walnuts. I kept it simple, sautéing everything with olive oil, garlic, sea salt, and fresh ground pepper. I then finished it off with an organic sunny-side up egg.. I was quite pleased with the turn-out of my first attempt at a quinoa dish.. and it paired very nicely with a little blackberry merlot! Xoxo

Faux Fall

Fall is finally here! And with it has come my favorite ingredient.. PUMPKIN. Starbucks has mastered the art of the pumpkin scone, and even though it is very high-cal and sugar-laden, I couldn't let this season pass without enjoying just one. I have, however, come up with a much healthier alternative to their pumpkin spice latte, so that I can enjoy a bit of that fall warmth on the regular. Instead of the pumpkin latte, I simply order a regular skim latte with cinnamon powder and nutmeg! It had all the flavors of fall without the guilt. I highly recommend giving this concoction a try.. Stay thirsty, my friends.

Dets on my Weekly Eats

Welcome to my Blog! For my first post, I wanted to share a few goodies that I prepared over the past week..

-Top Left: "Baked" Baby Bell Pepper Egg with side of Arugula + Pea Shoots; drizzled with EVOO, sea salt, + cracked pepper

-Top Right: Organic Brown Rice Cakes with a shmear of Almond Butter, Banana Slices, Cacao Nibs, + Shredded Coconut

-Bottom Left: California Omelette (Avocado + Goat Cheese) with Fresh Raspberries and Espresso Balsamic Glaze

-Bottom Right: Sauteed Garlic Asparagus over Organic Short Brown Rice topped with an Over-Easy Vegetarian Egg

This is just a "taste" of some of the foods I enjoy preparing, but I am learning and growing in my cooking abilities each day as an aspiring professional foodie!