Last month Eric and I visited San Francisco, eating, drinking and exploring our way through the city. Someone (shout out to Mika’s dad from Cooking For Mika!) suggested we visit Craftsman and Wolves, a patisserie that just so happened to be located in the Mission neighborhood where we were staying. We headed there for breakfast one morning and ordered coffee and warm breakfast bowls with quinoa, coconut, toasted almonds, bananas, dates and frothed milk. They were absolutely delicious! Since the patisserie is now 2,000 miles away, my coconut-banana quinoa breakfast bowl is just going to have to do!
Soup season is my jam! Nearly every week I make a big batch of soup or chili and Eric and I eat it for lunch all week. It’s simple, comforting and soooo delicious! Plus, during cold and flu season, I like to think a little hot broth and a dash of turmeric helps to boost my immune system!
One of my go-tos is a basic homemade vegetable soup, like the chicken noodle soup you might eat when you’re sick. It’s a perfect way to use up any vegetables or beans that might go bad soon and it’s hearty and healthy. Once I make this basic recipe, I add to it based on what I have around.
Extra lentils? Toss ’em in! Water from pasta made the night before? You bet I save that and add it to the pot! It makes for a new flavor every time, which keeps this soup exciting.
This is one of those recipes that happened on accident. I really wanted romaine lettuce, but when I found only broccoli and combined it with white beans I was pleasantly surprised by the result. Then I tossed it in a simple, homemade vinaigrette and topped it with spinach and pickled peppers. It’s a perfect alternative to a pasta salad in the summer for those of us who can’t tolerate gluten, plus the beans provide a creamy texture, much like a soft cheese.
This quinoa salad is easily a satisfying meal on its own. You get your greens, plus fiber and protein from the quinoa, sweet potatoes and chickpeas. The dressing is bright and so delicious. If you’re eating with carnivores, my hubby says this recipe is great alongside a baked chicken breast.