Tag Archives: healthy

A Mexican Twist on Tabbouleh

Healthy Mexican Quinoa Salad- My Mexican Version of Tabbouleh

Hubby is traveling (again) this week, and I wanted to use up some produce sitting in my crisper drawer, so I came up with this easy Mexican inspired quinoa twist on tabbouleh! I admit I have eaten cookies and/or chocolate for dinner one too many nights this week, so this quinoa tabbouleh was a welcome, healthy change!

Glass Storage for Pantry Staples

I started keeping some of my long shelf life pantry items in plain view on my counter, because, well, out of sight out of mind! I cooked up some rice recently that ended tasting like the plastic bag it was sold in. I had no idea that was even possible and decided then and there to start switching to glass containers when possible. So right now I have hemp hearts (so I remember to use them in smoothies), sunflower seeds (for salads), chia seeds (for everything- Smoothies! Pudding! Breakfast Bowl!), and quinoa. Spotting the quinoa reminded me how my hubby doesn’t like it and I should make some since he’s out of town. This dish turned out so yummy though, I’m convinced he will like it and must try when he returns home tomorrow!

With out further ado, here’s what you need for :

Mexican Quinoa Salad

Ingredients Needed For Mexican Quinoa Salad - my Mexican Inspired Version of Tabbouleh!

  • 1/2 cup quinoa, rinsed
  • 1 cup water
  • 1 large, juicy lime (or a couple small)
  • 1 tsp. cumin
  • 1/2 tsp. salt
  • dash of black pepper
  • 1/8 tsp ground red pepper
  • half a pint of cherry tomatoes
  • half of a red or orange pepper
  • can of black beans (more or less is fine-I saved a bit for scrambled eggs tomorrow!)
  • small handful of cilantro leaves (1/4 cup?)
  • couple handfuls fresh spinach, ripped into small pieces (1/2 cup or more, whatever you like)
  • Avocado, diced (optional)

First, cook your quinoa. Bring water to boil, toss in quinoa, and put a lid on the pot. (If your bag of quinoa doesn’t say pre-rinsed, be sure to do so very first thing!) Reduce heat and simmer for about 12 minutes, until water is absorbed. Uncover pot and let cool while you prep the rest of the ingredients.

Squeeze lime juice into a large bowl. Stir in cumin, ground red pepper and salt. Also a sprinkle of black pepper. Dice tomatoes, red or orange pepper, and cilantro and throw in the bowl. (Diced very small is best, in my opinion. I like small, uniform pieces so I get some of everything in each bite. 🙂 ) Rinse and dump your black beans in there, too. Next, rip up some spinach and mix everything up. Finally, add the slightly cooled quinoa and mix again. Taste, and add more salt or pepper if you ned to.

I was going to add avocado and I forgot. So that’s optional, but I bet it would have been good! I also sprinkled a little bit of Wildtree Chipotle Lime Rub over top, even though it tasted pretty darn good already.

I thought this would need to sit awhile for all the flavors to meld together, but I ate some right away for a mid-afternoon snack and it was DE-LISH! So you can eat right away or chill for later.


Quinoa Black Bean Salad Recipe


Don’t be afraid to change up the ingredient list or volume of ingredients to suit your preferences. You really can’t mess up here! I may toy around with the ingredient list below sometime, closer to a typical tabbouleh (really I think I just like saying tabbouleh- it’s fun isn’t it??) :


Variation Idea:

Lemon juice instead of lime

Parsley instead of Cilantro

Green onions



Thanks for reading, and don’t forget to pin it for later!


My Week Of Healthy Breakfasts

I’ve realized if I’m going to survive motherhood, I am going to have to give it my best shot. Most of us do that already, but there’s always room for improvement! There are many things on my “Better Mommy To-Do list”, but the one I’m going to talk about today is healthier breakfasts…

The many health benefits of eating breakfast are no secret- I’m sure nothing I could say on the topic would be news to you! For myself, I’ve seen firsthand how irritable I get when I don’t eat a filling, nutritious breakfast and how evvvvveryone around me suffers as a result. When I eat breakfast, I spend less time on social media and more time cleaning. Or interacting with my kids. Or planning meals. I have way more energy! It puts me in a better mood for (most of) the day. My husband has said that it’s a good thing humans don’t eat their young…because our kids would have been goners. That’s probably because I was hangry! (see definition-it’s a real word)


So, I know by now you all are aching to know what I typically eat for a healthy breakfast. (haha!) Well, here is everything I ate for the past past week, recipes linked!

My Week of Healthy Breakfasts

First up is my absolute favorite healthy breakfast, and believe it or not, it is made with chickpeas. I beg you not to turn up your nose at the oddity of that- give this Vegan Cookie Dough Bowl a try! I tried it only out of desperation and a plethora of chickpeas, but I love it, and my kids love it! Chickpeas are like a blank canvas! Dinner, breakfast, appetizer…the possibilities are endless. In this recipe, I pulverize peanuts first to make the peanut flour, and I leave out the chocolate chips. Honey or maple syrup works for the agave if you’re not vegan. I double or triple the batch and have enough for several days of breakfast. Between the nuts and the chickpeas, a small bowl of this will keep me full until noon, every time!

Next up is Pumpkin Spelt Muffins. Now, if you don’t collect ancient grains like I do, don’t worry- whole wheat can be substituted. These were quick and easy to whip up. Plus, my girls loved them, so it fed the whole family! My only complaint is that they were eaten up too quickly!

Another slightly strange one, but also a favorite- Overnight Buckwheat Parfait from Oh She Glows. It’s totally worth buying a bag of buckwheat, due to its versatility. Easy to grind up in a coffee grinder and use as flour in baked goods, or use whole for a slightly nutty crunch in recipes like this one! Buckwheat is gluten free and high protein. What I love about this recipe, is that you prep half of it the night before and even that only takes about two minutes. In the morning, rinse off your buckwheat and throw everything together, topping it with your favorite fruit(s). I leave out the banana in this, because they’re gross. I sweeten it with a bit of maple syrup. I like a warm breakfast sometimes, so I like to nuke this for 30 seconds or so- especially good when strawberries are in season! Mmm…warm strawberries….

On the weekends, hubby often makes me a bagel, egg, and cheese. No recipe needed! I consider this healthy because well…it’s an EGG, and we only use half a bagel, usually whole wheat. Plus calcium…we all need calcium! I love that my hubby does this for me!! ♥

Last up, Pumpkin Coconut Flour Pancakes. I bought coconut flour to experiment with and still have some to use up. Not a huge fan, mostly because it soaks up the moisture in everything and you need to use a TON of eggs for any recipe. If you follow a grain-free diet though, this isn’t a terrible option. Coconut flour is high in protein and fiber, so it helps you stay full! This recipe makes 12…it barely fed me and two toddlers, but I have a one year old who can eat like a man. Ha!

A whole week down of healthy breakfasts, and I’m starting over tonight with my overnight buckwheat parfait already soaking in the fridge. Yum! For more breakfast ideas (some healthy, some not), follow my Breakfast board on Pinterest! Take care of yourself, and your family will thank you! Actually, they probably won’t…most likely they’ll continue to be ungrateful wretches. But you never know. If you are nicer, maybe they will be, too.  🙂

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What’s your favorite breakfast that keeps you going?