Happy Thanksgiving

Happy Thanksgiving

Now that Halloween is over we get into the holiday’s it seems as if everything begins to revolve around food, especially indulgent foods. We tend to lose¬†sight that the holidays are just singular days. Often times those individual days blend into weeks or for some of us months or even several¬†months. The truth is beach bodies are made all year, especially in winter.

Make it a H oliday not a H olimonth

Here are 10 tips for getting through each holiday and keeping your waistline in check. Click HERE to receive cheat sheet!

Delicious and Filling Breakfast
When I make this for myself for breakfast I make extra quinoa for another meal (or two). It is filling, loaded with protein, complex carbohydrates, and healthy fat. Even my children like it.

  • Vegetarian Quinoa Breakfast Bowl (See Vegan Option)
  • 2 teaspoons extra-virgin olive oil, divided
  • 1 teaspoon balsamic vinegar (you can use red wine as well)
  • 1/4 teaspoon salt (I use Himalayan
  • 1 cup hot cooked tricolor quinoa (or regular if you don’t have tricolor)
  • 1 cup grape tomatoes, halved
  • 1 cup cooked zucchini (or cucumber works well if you don’t want to cook zucchini)
  • 1/2 cup canned unsalted black beans, rinsed, drained
  • 2 tablespoons chopped cilantro, basil or parsley
  • 2 Eggs (cooked to your liking, I love sunny side up) (omit for Vegan option)
    1/2 cup of black beans Optional (Vegan Option)
  • 1/2 ripe avocado, sliced

Cook the quinoa as per the package directions typically (2 C liquid to 1 C quinoa=2 servings).

Divide all ingredients into two bowls.

Add egg/beans and avocado to the top and enjoy.

Optional I top mine with a bit of hot sauce.

Yield: two generous servings

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