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
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.
For this easy coffee cake, you’ll need:
1 package of yellow cake mix
1 box of instant vanilla pudding (sugar free)
3/4 cup of water
3/4 cup of vegetable oil
1 teaspoon vanilla
1 teaspoon butter extract
1/4 cup sugar
1/2 cup chopped nuts
2 teaspoon cinnamon
- Blend first 6 ingredients together. Add eggs one at a time, beating between each egg.
- Mix ingredients for topping in separate bowl.
- Pour 1/2 of batter into greased rectangular 13×9 inch pan.
- Add 1/2 topping, then rest of batter.
- Sprinkle on remaining topping evenly.
- Bake at 350 degrees for 40 minutes.
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!
If you love s’mores but don’t want to get a frappuccino loaded with sugar, this may be the next best option. S’mores protein bites have all the taste you’ll love, but are actually healthy! Check it out.
1 1/2 scoops of vanilla protein powder (I use Tone It Up, it’s plant-based and delicious)
2 large graham cracker cookies crumbled
4 tablespoons almond milk
1/2 cup mini marshmallows
1 tablespoon chocolate chips
4 tablespoons quick oats
- Line a small dish with parchment paper
- Mix all of the dry ingredients together
- Add almond milk in slowly
- Roll into balls
- Place on baking sheet
- Place in freezer for 10-15 minutes
- Store frozen and thaw for about 5 minutes before eating
This is one of my favorite red wine sangrias, it tastes delicious, and when I serve it at parties, it is a hit! I rarely have any leftover 🙂
1 bag frozen mixed berries
1 bottle red blend wine or cabernet sauvignon
1 bottle sparkling prosecco or champagne
1/2 bottle of red fruit juice of your choice, I like cranberry, it gives it a nice tartness.
Mix it all together, and enjoy!
- Shredded lettuce
- Sliced tomatoes
- Vegan or regular cheese
- Black beans
- Tortilla chips
Heat up the corn and black beans in the microwave or on the stove until heated thoroughly.
Prepare a container with salad on the bottom, add tomatoes, corn, black beans, cheese, and then keep salsa on the side until ready to eat.
Sprinkle crushed tortilla chips on top or use them to scoop up salad.
This is super quick and easy if you’re in a pinch, and works great for our upcoming last meatless Friday of Lent! It’s also very easy to make fully vegan, just make sure to use Vegan cheese if you want to go that route.
This is a recipe I found that is based off a dish I have at one of my favorite restaurants in the area. It is delicious, filling, and full of good stuff. The only tweak I make, is I add black beans on top of the rice under the chicken.
Check it out! https://thefeedfeed.com/wellnesswithcourtnie/mango-bbq-chicken-with-mango-salsa-and-rice
FOR THE SALSA
- 1 avocado, cubed
- 1 mango, peeled and cubed
- 1 blood orange, peeled and cubed
- 1/4 red onion, finely chopped
- Handful of cilantro
- 1/2 jalapeño, seeds removed and finely diced
- Salt and pepper, to taste
FOR THE BOWLS:
- 1 cup raw Jasmine rice
- 4 boneless skinless chicken breasts
- 1/2 cup BBQ sauce
Combine all salsa ingredients in a bowl and mix together. Set aside for later.
Combine the chicken breast and BBQ sauce in a sealed plastic bag or container. Move the chicken around until fully coated in sauce. Marinate in the fridge for 4 hours or overnight.
When chicken had marinated, preheat a lightly oiled grill pan over medium heat and cook chicken for about 8 minutes on each side, or until cooked through.
Meanwhile, cook the rice according to package directions.
Divide the rice among for bowl, and top with cooked chicken and salsa.
If you’re feeling in a bit of a rut, use a new recipe for dinner. Cooking can be therapeutic, and trying a new recipe can be just what you need to get out of the rut.