Mexican Baked Tilapia from Chowhound

Dirty Quinoa

Serves: 3-4 people
Hands-on time: 15-20 min
Total time: 30 min

This recipe for “dirty” quinoa is adapted from the dirty rice I used to make all the time when I was single and cooking was a low priority.  I also used to chop up hotdogs and throw them in to make a meal, but um I don’t do that anymore. Now it’s just clean, whole, unprocessed food for me.  I sure wish they made a natural hotdog flavor I could add to a dish to get my hotdog fix.  Anyway, enough about hot dogs, let’s make some dirty quinoa!


Continue reading “Dirty Quinoa”

Mexican Baked Tilapia from Chowhound

Farro con Pollo

Serves: 4 people
Hands-on time: 40 min
Total time: 40 min

This recipe was adapted from a Bobby Flay Fit recipe called “Quinoa con Pollo with Peas and Green Olives.”  It took me a ridiculously long time to make (ok, I admit it, it was 2 hours, ugh) but was absolutely delicious.  It was worth spending the time figuring out how to get it down to a 40-minute recipe.  If you have the chicken already pre-made from a previous night’s meal you can shave another 10 minutes off of the hands-on time.

Given that it’s winter, I opted for the meatier toothiness of farro instead of the more delicately textured quinoa. That turned out to be a great adaptation because the meal is very flavorful and the farro holds its own better than I think the quinoa would have. Continue reading “Farro con Pollo”

Mexican Baked Tilapia from Chowhound

Vegan “Dirty” Brown Rice

This is a wonderful rice dish as a main course. You can spice it up with any of your favorite vegetables and or hot peppers.  For a protein-rich version add a drained and rinsed can of black or red beans along with the vegetables

1 cup of fresh broccoli, chopped
1 cup of fresh cauliflower, chopped
1 cup of sliced carrots
2 cups of long grain brown rice
5 1/2 cups of water
2 tablespoons of garlic
1 teaspoon of salt
1 teaspoon of pepper
1 teaspoon of your favorite dried herb or herb blend (optional)

Combine 2 cups of long grain brown rice and 5 1/2 cups of water in a large saucepan. Bring just to a boil. Add carrots and seasonings, stir and bring to a boil. (Add 1-2 tbsp of butter or oil if desired.)

Reduce heat and cover tightly.

Simmer 30 minutes, then lift cover and quickly add the cauliflower and broccoli. Don’t stir.
Re-cover immediately.

Simmer 15-20 minutes longer, or until rice is tender and all the water is absorbed.

Fluff lightly with a fork and serve.

Nutritional Value of Brown Rice (1 cup cooked)

216 Calories
1.8 g Total Fat
0 g Cholesterol
10 mg of Sodium
84 mg of Potassium
45 g Total Carbohydrates
5 g Protein

Nutritional Values of Vegetables (1 cup raw)

73.6 Calories
.8 g Total Fat
0 mg Cholesterol
89 mg Sodium
2607 mg Potassium
15 gr Carbohydrates
5.26 g Protein

Mexican Baked Tilapia from Chowhound

Quick Low Calorie Breakfast Burrito

We have this wonderful Mexican takeout place near our house that has breakfast burritos that are to die for. Unfortunately they pack a punch when it comes to calories. If you prefer the same taste without the guilt, here’s a low calorie breakfast burrito I came up with that I think you’ll really like.

1 – 8″ whole grain low carb tortilla
1/2 oz cheddar cheese (I use almond milk cheese)
1 oz sliced avocado
1 whole egg or 2 egg whites
1 T salsa
Tabasco or other hot pepper sauce (optional, if you like a little heat)

Spray small bowl or coffee cup with spray oil.  Whisk egg with a little salt and pepper in the bowl or cup.  Microwave on high 20 seconds, stir well, then microwave again on high for 20 seconds.  Chop into a few pieces and set aside (if it seems a little runny it will continue to cook while sitting).

Slice cheese and place in middle third of tortilla.  Optionally you can put this in a toaster oven broiler for a minute or two to melt the cheese and warm the tortilla.

Spread the avocado slices on top of the cheese and then layer the egg on top of that.  Put the salsa on as topping and then the Tabasco if you are using it.

Low Calorie Breakfast Burrito

Roll up and eat!

Note:  As made above this is about 250 calories and should keep you going for at least 2-3 hours.  Adjust ingredients to suit your taste or if you want more or less calories.

Farro Salad Served

10 Minute Farro Salad

The 10 minutes is a bit misleading. It refers to the type of farro I used: Trader Joe’s 10 Minute Farro. The actual recipe takes about 30 minutes. It’s best if you let it sit for about an hour after you’ve made it just to let the flavors blend. You could chill it or leave it out at room temperature.


1 bag Trader Joe’s 10 Minute Farro
1-1/2 C frozen corn
2 large carrots
1 beet
1 large sweet onion
2 stalks of celery with leaves
1 green pepper
1 jalapeño pepper
1/4 cup EVOO
6 Tbsp balsamic vinegar
Coarse salt & fresh ground pepper
1 tsp Herbs de Provence (or other favorite herb blend)
Optional: crumbled feta, avocados, or sliced olives for garnish


Trader Joe's 10-Minute Farro

Add the bag of farro and 2 cups of water to a pan and turn to high. When it boils turned down to simmer and cover. After 10 minutes remove from heat, add the corn on top, re-cover and let sit for five more minutes.

While farro is cooking, coarsely chop celery, carrot, onion, beet, jalapeno. Add celery and beet pieces to a large bowl. Set the rest aside.

When farro is done, drain and add to the bowl with the beets and celery.

In the same pan in which you cooked the farro, add 2 tablespoons of the oil and turn heat to medium. Sauté the pile of chopped vegetables for about five minutes, then add them to the bowl along with the rest of the oil and vinegar. Season with salt pepper and seasonings and mix well.

Farro Salad

Chill in the fridge for about an hour or so and, if desired, top with crumbled feta and olives just prior to serving. Serve with grilled chicken sausages and a side salad. Or omit the sausage and add a can of drained black beans or chickpeas for a wonderful vegetarian meal.

Farro Salad with Avocados and Sausage

Mexican Baked Tilapia from Chowhound

Low Gluten Multi-Grain Bread – version 1

Low Gluten Bread
Fresh out of the bread maker

I made this bread for Easter dinner. I should not experiment on a holiday I know, but Trader Joe’s was closed and I wanted a nice bread that wasn’t white and processed, and ideally gluten-free. Gluten-free bread takes too long because it’s not bread machine friendly, so I concocted this mash-up of 1/2 regular whole wheat and 1/2 gluten-free bread recipe for the bread machine. It’s not perfect, but it was good enough for Easter dinner.

1-1/2 C water, warmed in microwave
2 T oil
2 T honey
1 egg
1 t salt
1/8 C ground flax
2/3 C almond flour
1 C brown rice flour
1 C masa de harina
2/3 C Whole wheat flour
2/3 C white bread flour
1/2 C potato starch
1/4 C fat free milk powder
1 t xanthan gum
1 T yeast

Put in bread machine in this order, or in the order recommended by your particular machine. It’s a 2lb loaf however it comes out small and dense so a smaller machine could probably do it. Just make sure to put it on Dark crust so it will get a longer cooking time than a 1-1/2 lb loaf.

Eating notes:
– Tasty but not very sweet.
– Dense but makes good thin slices that toast well
– It freezes also freezes well.

Things to try next time…
– try 3 T ea oil and honey
– more flax meal
– lighter starch?
– replace almond flour with something else… spelt?