Sunday Prep

So on most Sundays I take the morning after Mass to head to the grocery store (or several since I am a coupon clipper!!) and then I spend the rest of the afternoon in the kitchen prepping healthy foods for the week. Today I hard-boiled 18 eggs, made iced tea, a batch of homemade healthy granola and a batch of Mediterranean Quinoa. The Granola will be Tommy's breakfast for the week and I will eat it between meals with fruit as a snack. Lots of store bought granola has tons of sugar so making your own allows you to use natural ingredients and natural sweeteners. I use agave nectar and pure maple syrup to sweeten mine, both are natural sweeteners and way healthier for you then refined white sugar, honey and brown sugar. The Quinoa is my lunch for the week- it is high in protein and one of the healthiest grains you can eat. It is prepared like rice by cooking it in water so it isn't difficult to make at all. I substitute the quinoa for brown rice in many of my dishes. Although I love brown rice and it is a healthy grain I find the quinoa is a super food and has a better nutrition value. I have included both of these recipes below!! The quinoa is a favorite in my family and among my group of friends so I encourage you to try it especially if you have never had quinoa before!!! Enjoy!!

Homemade Granola

2 cups whole rolled oats (not instant or steel cut)
1/2 cup raw slivered almonds
1/2 cup chopped walnuts
1/4 cup pumpkin seeds
1/4 tsp ground cinnamon
1/4 tsp salt
1/2 cup real Maple syrup
3 tbsp light agave nectar
2 tbsp canola oil
1/2 cup dried fruit (cranberries, cherries, raisins etc)

Preheat oven to 350 degrees.

In a large bowl stir together the oats, almonds, walnuts, pumpkin seeds, cinnamon and salt. Combine the maple syrup, agave, and oil in small separate bowl then mix with the dry ingredients. Spread the mixture out evenly on a sheet pan covered with parchment paper. Bake 15-20 minutes, stirring occasionally, or until evenly brown. Let the granola cool on top of the stove. Combine the cooled granola with the dried fruit. This will keep well for 2-3 months in a airtight container!!


Mediterranean Quinoa

1 1/2 cup of vegetable broth
1 cup of uncooked quinoa
1 red onion, diced
1 green pepper, diced
1/2 cup pitted kalamata olives, chopped
1/2 cup feta or goat cheese (I LOVE goat cheese but many don't)
1/4 cup chopped parsley
1/2 tsp salt
1/3 cup fresh lemon juice
2 tbsp balsamic vinegar
3 tbsp Extra Virgin Olive Oil

Bring broth to a boil and add the quinoa. Simmer covered for about 12-15 minutes until all water is evaporated. Put quinoa in a large bowl and let cool to room temperature. In a separate bowl whisk together the lemon juice, balsamic vinegar and oil with a bit of salt and pepper, set aside. Gently stir in onion, green pepper, olives, parsley and cheese into the cooled quinoa. Drizzled dressing over the mixture and gently mix through. Refrigerate for 2-3 hours before serving!