Mango Quinoa Salad

I will miss all the food the winter season has brought to the farmers market, so before I cant get any more fresh kale I decided to grab a bundle at the market this morning and serve that alongside mango quinoa salad I found through yumsugar. Manny described the quinoa salad as tasting something like a taco. I don't know if that will convince you to make it, but it did taste veryyy good.

We also got a package in the mail with a box of pasta, pasta sauce, pesto, almonds, crackers (in other words yummy ingredients for a delicious pasta feast!)

& then we also got a chocolate box in the mail too!!!

Thank you Claudia for the lovely gift boxes. We look forward to eating every piece of chocolate! :)

*Quinoa Mango Salad: Ingredients. 1 1/2 cups cooked quinoa, 2 mangos cubed, chopped cilantro, chopped green onion, 1 cup black beans, 3 roma tomatoes, juice of one lemon, salt, & a little bit of olive oil. Combine. Mix. Eat.

Taco Thursday x2

Today I had tacos for lunch AND dinner, lucky me right?! At work there was a taco spread to celebrate the January Birthdays and when I came home I discovered that I would be having tacos again for dinner. I have to admit that the tacos I had for dinner were hands down the best tacos I had all day.

Recipe for the best taco EVER: Corn tortilla, black beans, soyrizo, tomato, cilantro, avocado, and sour cream

On a side note -- I have recently become a fan of sour cream. For some reason in the past I was never really fond of the flavor, but I've recently discovered that it tastes AMAZING with certain meals :]

-A

Something Old & Something New

I have had Chilaquiles different ways but this is the way I prefer them. These above are crunchy fried tortilla strips smothered in a roasted tomatillo and chile ancho sauce. Serve them with eggs and beans and you have a protein rich breakfast that would make a meat eater full. If you want to get your dairy on then add some shredded jack cheese to top them off.

The four pictures above are an experiment that produced a meal that I hope will be a staple in our dinner rotation for years to come. I have been craving fried rice for a while now and last week we cooked some rice in the morning to have it ready for the evening. The rice is mixed with fried egg and green onion and topped with broccoli, mushrooms, seitan, and zucchini.

The rice was served with a side of kale and avocado salad (above). We were at a party a couple of weeks ago and someone brought a kale and avocado salad and it was soooo delicious, I had to have it again. The kale is just mixed with small and medium pieces of avocado.

-MG