Spinach and Feta Quinoa Quiche

Good Morning, friends!  I hope you all had a wonderful weekend.  I can’t wait to share this Meatless Monday recipe with you!  Before I do that, I have to admit that while I’ve shared a few Meatless Monday recipes already, I’ve always wondered, who started it?  I decided to do some googling, and found that “Meatless Monday” started during WWI as a way to get citizens to conserve for the war effort.  It started up again in WWII for the same reason, and then was brought back in 2003 as the healthy initiative we know it as today.  Pretty cool, right?

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Anyway, today’s recipe fits right into the new “Meatless Monday” campaign.  It’s vegetarian, healthy, and really tasty!  Also, I think that having a warm breakfast is such a treat, especially this time of the year.  It’s only just begun, but I’m already way over waking up and getting ready for work in the dark and cold.  How about you?

Although this quiche can be served room temp, Continue reading

Roasted Red Pepper Quinoa Burgers

This week I made my very first from SCRATCH veggie burger.  I also made an orzo pasta salad.  And I also made dinner that night too.  This was all about an hour after going for a run for my longest distance ever- 7 miles (1 hour and 3 min!).  What an exciting day.  I don’t know what got into me but I like it.

Dave, Donny and I are running the Broad Street race in Philly next month.  Well, they are running it and I am going to attempt to run it.  I have always had the most trouble with running and have never done a race or anything like this before.  I decided I wanted to give it a try and here I am, running 7 miles outside on the Schuylkill River Trail.  It has been difficult training, since I re-injured my back a few weeks ago and was forced to “lay low” on the exercise front for a while.  Now I’m hoping the 7 mile run this week put me back in gear and I’m ready to go for 10 on Broad!


Let’s be honest people… I might be running 7 miles now, but I totally look like Phoebe when I do it.

With my running out of the way for the day, I was dead set on making these Veggie Burgers from the How Sweet It Is Blog.  I thought I had everything I needed at home, but it turns out I was fresh out of White Beans… so I replaced the White Beans with Black Beans and got goin’.

Roasted Red Pepper Quinoa Burgers

Makes: 4 Burgers


1 can Black Beans (15oz), drained and rinsed

1/2 cup Quinoa, cooked

1/2 cup Roasted Red Peppers, chopped (I used homemade but if you use jarred make sure you pat them dry first)

3 Cloves Garlic, minced

1 Large Egg, beaten

1/2 cup Panko Bread Crumbs

Dried Basil, Smoked Paprika, Pepper, Salt to taste (about 1/4 teaspoon each)

1 Tablespoon Flour

3 Tablespoons Olive Oil (or other oil, I’m using Grapeseed Oil right now)

Toppings: Toasted Bun, Bacon, Red Peppers, Mayo, Ketchup, Jalapenos, whatever you’d like!


1.  Mash the beans coarsely with a potato masher or fork.  Stir in quinoa, garlic, and roasted reds and mix well to combine.  Add the Panko, Seasonings, and Egg.  Mix with clean hands to moisten and combine.  Add the flour in and continue to mix well.

2.  Form into four equally sized balls.  Smush a little and form into patties but make sure the sides are formed as well to keep them together while they cook.

3.  Heat a large skillet over med-high heat and add the oil.  Once the oil is hot (you can test by just a drop of water to see if it sizzles), add the quinoa burgers carefully.  Cook for about 4-5 minutes on each side until they are crisped up.

Recipe Adapted from:  How Sweet It Is

Nutrition per Serving

Calories: 221

Fat: 9g

Protein: 9g

Fiber: 6g

Carbs: 26g

Sugar: 2g

It was so hard to not eat these burgers immediately!  I had made them for lunch so once they cooled off a bit on some paper towels, I wrapped them up in foil and saved them for Dave and I to eat the following day.  They heated up really well in the microwave and were even still crispy on the outside!



The patties are pretty big!  Ready to be fried.

The patties are pretty big! Ready to be fried.


I could not believe how delicious these burgers were.  I have tried veggie burgers in the past, you know, the frozen Boca Burger kind.  They are fine but these are delicious.  They are big and hearty and have great flavor.

Next time, these will be topped with some avocado and sriracha mayo… or even some cheddar cheese & bacon!  YUM!

Four Burgers ready to be packed up for lunch :)

Four Burgers ready to be packed up for lunch 🙂

Slice of delicious Quinoa Burger!

Slice of delicious Quinoa Burger!


Healthy Dinner Idea: Veggie Quinoa & Poached Eggs

Every time I look at these photos I want to make this for dinner again.

A couple weeks ago, after cooking up some Quinoa for the first time… I used the leftover plain Quinoa in a few different ways.  My favorite dish I made out of the leftovers was for sure this Veggie Quinoa with a Poached Egg.  Since I’ve discovered Poached Eggs this winter, I’ve been obsessed!  They’re so easy and yummy and I just love them so much.  I’ve also used them in this Breakfast Baked Potatoes Recipe.

Although I normally would try to have only 1/2 of a cup of Quinoa (it’s really good for you but high in calories), I made this meal after a big workout and was really hungry.  Since quinoa has so much protein, I decided to bump it up to a full cup and add some Veggies to make it seem like even more food.  This meal actually has a total of 38 grams of protein!

Veggie Quinoa w/ Poached Eggs

Recipe by:  It’s Good to be the Cook


1 Cup Quinoa, cooked

1 Cup Broccoli, cooked

1/2 Cup Cherry Tomatoes, halved (I used the orange ones!)

1/2 Cup Onions, sauteed

2 Eggs

1 Tablespoon Reduced Fat Parmesan

1 Tablespoon Lemon Juice

a few Leaves of Fresh Basil (I had some around so I threw it in!)

Seasonings:  Sea Salt, Pepper, Garlic Powder


1.  Take the cooked Quinoa, Broccoli, Onions, and Cherry Tomatoes and mix them together with 1 Tablespoon of Lemon Juice and the Basil & Seasonings to taste.  Top with Parmesan Cheese.

2.  Poach 2 Eggs.  (Directions from me here or a different way here).  Remove with a slotted spoon and place ontop of the Veggie Quinoa mix.

MMM I can’t get enough of poached eggs!

Stelly is always my helper in the kitchen!

Salsa Chicken & Southwest Quinoa

After my “John the Dietitian” meeting last week, I was inspired to try something new.  I like to ask John for suggestions of meals and snacks, and he’s helped out so much with that.  John has me addicted to plain fat free greek yogurt or fat free cottage cheese… topped with berries and a tablespoon of Polaner All-Fruit jelly.  YUM.

This week, John recommended cooking a chicken breast in a skillet… smothered in salsa.  Um, WOW!  So good.  The salsa is like, zero calories and absolutely zero points for Weight Watchers.  It has fiber and hardly any sugar.  What a great idea.

Beth’s Salsa Chicken

Recipe by:  It’s Good to be the Cook
Serves:  2 (1 WW point per oz of chicken)
  • 2 Chicken Breasts (i use 6-8oz)
  • Sea Salt, Black Pepper, Cayenne Pepper (if you dont’ want spicy try Paprika!)
  • 1 Jalapeno, seeded & sliced thin
  • 1/2 Onion, sliced thin
  • 1/2 Jar of your Favorite Salsa (15 oz)
  1. Marinate the chicken in the salsa for as long as you can.  
  2. Spray a grill pan with cooking spray.  Heat to medium-high temperature.  Take the chicken out of the salsa.  Reserve salsa.  Place the chicken on the hot pan and season the top.
  3. Place the onion and jalapeno ontop of the chicken.  Let the chicken cook for about 5 minutes (or longer, depending on thickness) without touching it.  Now, carefully flip the chicken to make the onion and pepper side-down.
  4. Let it cook for another 5 minutes, flip again, then dump the salsa ontop.  Cook until the chicken is done (reaches 165 degrees inside).  Serve and enjoy!

My chicken grilling with some seasoning!

How pretty!

Oh… and by the way… I’ve fallen in love.

I’ve fallen in love quinoa (keen-wah… in case you’ve always wondered) !  I know I’m a little late to the Quinoa Party… but seriously.  WOW.  This wasn’t the first time I’ve enjoyed it or tried it, but the first time I’ve made it myself.  I had always been a little intimidated and I don’t know why… doesn’t get much easier than that!

I made this “Southwest” Quinoa to go along with my Salsa Chicken.  I totally wished I had fresh Cilantro to really complete the southwest feel… but I didn’t.  Oh well!  It was still so good!

Southwest Quinoa

Serves:  4-6 (4 Points per Serving if you do 6)
Recipe by:  It’s Good to be the Cook
  • 1 Cup Quinoa, uncooked
  • 2 Cups Water (or chicken broth… I just didn’t have it)
  • 1/2 Can Corn
  • 1/2 Can Black Beans, rinsed
  • 2 Jalapenos, seeded and minced
  • 1 Tomato, cored and chopped
  • 1 Cup Onion, chopped
  • 1 Tablespoon Lime Juice
  • Sea Salt & Black Pepper
  1. Cook Quinoa according to the package directions:  Combine Quinoa and Liquid in a LARGE pot (it will almost triple in size!).  Bring the quinoa to a boil, lower temperature to LOW, then cover.  Simmer for 15 minutes covered.
  2. Fluff with a fork when it’s done and take off of the heat.  Make sure all of the liquid has been absorbed.  Add all of the rest of the ingredients and stir.  Serve!

    The uncooked quinoa floats ontop of the water before it boils. Just stir it in and get it goin before you turn the heat all the way down.

    Everything that’s going into the Quinoa

    Finished product

I loved this and it went perfectly with the salsa chicken.  It was fresh and spicy and delish.  Try Quinoa ASAP… it is awesome and so healthy!