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2 cup milk of your choice (whole, almond, etc.) 1 cup quinoa (red, white, black, or a mix), rinsed; 2 tbsp maple syrup; 1 tbsp chia seed; 1 / 4 tsp fine sea salt; 1 / 4 tsp ground cinnamon; 1 cup fresh blueberry; handful of your favorite nuts (I love walnuts)
In a small saucepan, cover the quinoa with the water and bring to a boil. Cover and cook over low heat until the water has been absorbed and the quinoa is tender, about 15 minutes. Lightly fluff the quinoa with a fork and cover it again. In a medium skillet, heat the olive oil.
Preheat oven to 400 degrees Lightly grease a 6in cast iron pan. Layer quinoa and then top with chili. Make two slight dents in the chili and crack an egg into each dent. Top with a pinch of chili ...
Harvest Bowl. Add a base of broth-soaked wild rice then layer with baby kale, sweet potatoes, Brussels sprouts, and chicken. Add lots of fun toppings like crunchy apples, tangy goat cheese ...
Goat Cheese, Pecan, and Mixed Green Salad. This premade salad consists of mixed greens, pecans, dried cranberries, bell peppers, tomatoes, red onions, and goat cheese with a honey vinaigrette. The ...
1. Preheat the oven to 350°. Spread the almonds in a pie plate and toast in the oven until golden brown, 4 minutes; let cool. 2. In a medium saucepan, heat the oil.
Vegetable and meat salad Usually made with hard-boiled eggs, strips of ham or another cold cut (such as roast beef, turkey, or chicken), croutons, tomatoes, cucumbers, and cheese (often crumbled), all placed upon a bed of tossed lettuce or other leaf vegetables. Several early recipes also include anchovies. It may be served with a variety of ...
Peas and Crayons. Ready in just 15 minutes, these no-bake whipped feta strawberry phyllo cups are a perfect dessert for parties, showers and gatherings galore!