Breakfast is my favorite meal because there are so many possibilities. Oatmeal, eggs, toast, savory, sweet, and let’s not forget about the coffee. I love mediterranean inspired dishes, so this egg dish was a real winner. Perfect for meal prep, too! It lasted us about 4 days and I even had a slice for lunch one day. Packed with protein, iron, and veggies – this dish is the perfect jumpstart that your body craves every morning. Paired with some fresh fruit and flaky croissants. Absolutely divine! Wolfed this down pretty quickly. Enjoyed around the dining room table with my whole family. Doesn’t
Are there any vegetables that you have never cooked with? Eggplant is that vegetable for me. I don’t think I’ve ever even noticed them at the grocery store. But a few days ago, I walked into Kroger and it was eggplant mania. They were on sale and Kroger needed to get rid of them, so I helped them out. Only problem, I was stuck with like 4 eggplants and I had no idea what to do with them. Let the brainstorming commence…I decided to use the leftover basil from my Tomato Basil Quinoa Salad and this is where it got me.
Quinoa is always a hot topic in my household. Mostly because I always want to make it, but Sam hates it. Hates it. I don’t understand why because it doesn’t really taste like much (maybe that’s why?) and it is so good for you! Knowing his strong hate for this poor little grain, I made quinoa anyways. But this time, I tried to make it look a little more appealing. Tomato Basil Quinoa Salad. The verdict? HE LIKED IT! I wouldn’t say love, but I’ll take a like! This salad is so light and fresh and perfect as a side