Good morning all! Thank you again for all the exercise encouragement. It helps so much to feel your support and I’m focusing on bottling up all the positivity to use in the future on a day when I go, UGH, I don’t want to put on my running shoes!
Mom came up yesterday to spend time with me with Hailey, so I stayed busy and didn’t even think about my exercise frustrations. We got out of the house for a while, which is always fun and guess what I ate… finally… after 10 months… TCBY!!!
Clearly I couldn’t decide between fruity or chocolatey- so I did both! It was everything I had hoped for
We ate out again for dinner. I highly recommend the Bells Oberon- mmm!
PS- All this eating out will be discussed in my post baby body update… gulp.
I also worked on a new recipe to share today!
…but it was a FAIL. Not blog worthy. It happens.
So instead, let’s talk quinoa.
How to Prepare Quinoa
The greatest thing about quinoa? That it is easier to prep than to pronounce. Plus, it’s a complete protein, which is rare in the plant world.
New foods are intimidating though, and quinoa had me nervous until I tried to make it. Now I love it! Quicker than rice and with a fun texture to boot! (Side note: where does ‘to boot’ come from? What does it mean??)
Anyways, if you’ve been shying away from this delicious psuedo-grain, STOP! Here’s the easy breakdown on how to prepare perfect quinoa.
1. Measure out 1 cup of dried quinoa.
2. Cover it completely with water and let it soak for about 15 minutes.
3. Then rinse it and put it in a pot.
4. Add 1 1/4 cup liquid. Plain water works perfectly, or use a broth for more flavor.
5. Bring to a simmer, then reduce to low and cover.
6. 30 minutes later… perfection.
Fluff with a spoon or fork and let sit for about 5 minutes.
Then dish it up!
It works great as a bed for stir fry, a side dish or the main event, mixed with lentils. Add leftover quinoa to a salad or eat it plain. I love it!
What grain most intimidates you?
My answer is amaranth. I’ll conquer it one day!