Monday, October 15, 2012

Perfect Sunday

I love weekends! On Sundays, we grocery shop. I follow that with an obscene amount of coffee consumption and crazy cooking! Today I got ready for the week with a soup, a snack, cereal, and a bread. 

The goods:

Homemade cereal from Thrive. (So delicious and perfect to grab on weekday mornings. I keep it in the fridge and eat it with unsweetened almond milk). 


Hummus from the Not Strictly Vegetarian Cookbook (an odd book I picked up at our local Symphony League book sale this weekend). Tasty!


Oatmeal Banana Snack Bread from The Eat Clean Diet- I omitted the sugar and used Bob's Red Mill Low Carb Baking Mix. This is great for breakfast or snacks :)


Hope you had a great weekend!

Friday, October 12, 2012

David's Tea

Wow! I had heard about David's Tea here and there, but never tried them. I ordered a few packets on a whim, and OH MY GOODNESS! 

They are amazing! Birthday Cake, Creme Caramel, Exotica...so many! They are so flavorful and satisfying. It was also a great treat to find free samples of other goodies in the package too! I love companies that believe in extra treats! 

This tea has taken over my warm beverage world and I highly recommend it :)


Wednesday, October 10, 2012

Perfect October Morning

Today is such a BEAUTIFUL day! Technically it is overcast and muggy (ahh Louisiana weather!), but it's perfect indoors. I came home from my workout with a fresh cup of coffee (love my gym...work up a sweat and then help yourself to a Starbucks' brew) and a verve for cooking. 


Today I've made Roasted Garlic Quinoa from Thrive by Brenden Brazier, homemade cole slaw, and Everready Bran Muffins from The Eat Clean Cookbook by Tosca Reno. My kitchen smells amazing! 



Roasted Garlic Quinoa (from Thrive Foods)
1 whole head garlic
2 Tbsp melted coconut oil
1 tsp lemon juice
2 cups cooked quinoa ( I used a combo of red and regular quinoa)
½ tsp sea salt, or to taste
Pinch dried thyme leaves, for garnish
Slice off the top of the head of garlic and place in foil. Roast at 400 degrees for 30-45 minutes or until softened. Allow garlic to cool.
Squeeze the roasted garlic out of the peel and into a small bowl along with coconut oil and lemon juice, mix well. Heat sauce over low heat.
Add the cooked quinoa and salt, stirring to combine. Heat through thoroughly and garnish with thyme before serving.
How's your Fall so far?