In honor of fall being just around the corner, I present to you, a cinnamon apple breakfast quinoa recipe that is sure to delight your tastebuds and keep you feeling full all morning long! This recipe makes enough for two, so if you’re cooking for more, just go ahead and double or triple the recipe.
- 1/2 cup of quinoa
- 1 1/2 cups of water
- 2 large apples, peeled, cored, and diced
- 2 teaspoons of cinnamon
- A dash of honey to taste
How To Prepare:
- Put quinoa, water, and apples in a saucepan and bring to a boil.
- Reduce heat and simmer 20-25 minutes.
- Remove from heat, stir in cinnamon, and serve with a dash of honey!
That’s it, it’s super easy! For drool-worthy pics and to check out the original recipe, go here. Enjoy!
Cinnamon Apple Breakfast Quinoa
Try this bowtie lasagna for those nights you’re cramped on time and need a delicious meal the whole family will love!
1 pound ground beef
1 box bowtie pasta
1 tablespoon olive oil
1 jar spaghetti sauce
1/2 teaspoon garlic powder
1 teaspoon salt
1 teaspoon Italian seasoning
1 cup shredded mozzarella (there’s a great vegan alternative, if you have any dairy allergies or intolerance)
1 cup sour cream (again, if necessary, there are vegan alternatives)
- Boil pasta until al dente. Drain and set aside.
- In separate pan, brown beef and drain excess fat.
- Add pasta to beef pan.
- Drizzle on olive oil, then add sauce, salt, garlic powder, and Italian seasoning. Stir all together.
- Add cheese and sour cream.
- Stir over low heat until the cheese melts completely.
That’s it, you’re done! This can literally be ready in 30 minutes, perfect for a busy weeknight dinner.
This is perfect for a party or just having some girls over for a day at the pool. I had meant to make it this weekend when a friend was coming over to catch up, but plans change, so I didn’t wind up making it this weekend, but I can guarantee y’all will love it.
- 4 mint leaves
- 4 peaches
- A handful of raspberries
- 1 cup strawberries
- 1 bottle of sauvignon blanc
- 1/2 cup peach schnapps
- 1 cup sprite
Put all the fruit and mint leaves in a pitcher, then pour the liquids on top, mix well and allow to cool in the fridge for 2 hours. If you don’t want to wait quite that long, which I totally understand, then go ahead and add ice to speed it up, and enjoy!
Enjoy this boozy treat 🙂
4 cups graham cracker crumbs
1 cup nuts finely chopped
1 1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/3 cup light Karo syrup
1/4 cup rum
Stir everything all together, create little balls, then roll in powdered sugar.
Ta da! Was that easy or what?
These watermelon and lime popsicles are the perfect summer treat. They’ll cool you down during a heat wave, while tasting delicious, and being easy to make. Check it out!
- 8 ounces of coconut water
- 2 cups watermelon juice
- 1 lime, zest and juice
- 1 tablespoon honey
- Add all ingredients into a high speed blender, and blend until smooth. Pour into popsicle molds and freeze for about 4 hours or until solid. Enjoy before they melt!
To create the perfect red, white, and blue cake for your Fourth of July festivities, I have a super easy recipe for you!
1 vanilla cake mix (you can make your own, but if you’re juggling event prep too, this is much easier.)
1 tub of whipped cream
1 cup of sliced strawberries
1 cup of raspberries
1 cup of blueberries
- Prepare the cake mix as directed in a rectangle cake pan, and let cool.
- Once cool, apply whipped cream to top of cake
- Add blueberries on left hand side, creating a pattern like that on the flag.
- Use alternating strawberries and raspberries to create stripes.
- Enjoy your cake! Keep in the refrigerator if you aren’t serving immediately.
Try something easy and healthy one night this week. This recipe for a Cucumber Quinoa Salad is easy to prepare, takes barely any time, and is perfect for a healthy summer meal.
- 1 cucumber, diced
- 2 cups of cooked and then chilled quinoa
- 1/2 cup feta cheese (there are vegan options available)
- 1/3 cup basil (fresh preferably, but packaged will work too, just make sure it’s in small pieces)
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
How to Prepare:
- Toss the quinoa, cucumber, cheese and basil together.
- In a separate bowl, whisk the remaining ingredients together.
- Combine and enjoy!
Original recipe can be found here: https://www.gimmesomeoven.com/cucumber-quinoa-salad-recipe/
This is faster than your average fudge y’all, but tastes great!
1 14 ounce can sweetened condensed milk
3 6 ounce bags of chocolate chips
1 1/2 teaspoon of vanilla
1 cup of walnuts
A pinch of salt
How to Prepare:
- Melt milk, chocolate chips, and salt.
- Remove from heat
- Add vanilla and nuts
- Pour in 8 inch pan lined with wax paper
- Chill for 2 hours
This is a recipe I made in food prep class in high school and it was one of my absolute favorites. Y’all it is easy, it takes literally under an hour to cook, and it tastes amazing. This is perfect for a quick dinner on a busy night.
2 cups frozen peas
1 1/2 cups milk
2 cans cream of chicken soup
A dash of garlic powder
Salt and pepper to taste
4 pieces baked chicken
2/3 cups cheese
Dump everything but the pasta and cheese into a pan on the stove and turn on high until it begins boiling, stirring occasionally. Once it hits boiling, turn down to low and simmer uncovered for 1-2 minutes, stirring occasionally. Add the 2/3 cups cheese and mix in. Once your pasta is cooked, add the pasta in, and voila! Dinner is served. If you are lactose intolerant, use vegan cheese and unflavored unsweetened almond milk instead.
This is one of my all-time favorite recipes y’all, and one taste and you will agree. This is my mom’s recipe, and while I have tried to make it, it’s not quite as good as hers, but it’s a delicious option when you need some comfort food.
4-6 pieces of chicken
2 cups flour
1 tablespoon garlic powder
Black pepper to taste
Water – to be determined
Butter for bottom of pan
- Put 3 tablespoons of butter in skillet
- Rinse chicken
- Mix flour and seasonings in large bowl
- Coat chicken in flour and seasonings
- On medium-high heat, brown both sides of chicken
- When browned, add a couple cups of water, turn to medium-low heat to simmer
- Add portions of the flour mixture to thicken gravy
- Add water as necessary.
- Check the chicken every 10 minutes to make sure it doesn’t stick to the pan, but let simmer for 30 minutes
- Make a side of rice to go under the chicken and gravy
Be careful with the flour and gravy, the first time I made it, I had a gallon of gravy by the time I was done. If it’s a little thick or thin, that’s ok. If you have extras, Huskies love this stuff, at least mine did!