I hope everyone had a great weekend. We had a jam packed weekend and were a little slow to get up and rolling this morning. We were invited to a dinner party at a friend's house who we went to college with in New Orleans on Saturday evening. I was asked to bring a quinoa salad of some sort and I was of course thrilled to be able to spread my love of quinoa with everyone. My husband asked me quizically if I was "serious" that she actually asked me to bring a quinoa salad and she really did-- you have got to love Portland. Her family is on a gluten free diet due to allergies so they are eating very clean.
The boys had gone to the Reptile Expo in Wilsonville that morning so the girls were left to our own devices. We went to the Hollywood Farmer's Market and loaded up on fresh fruit and veggies and splurged on crepes! I am really into crepes these days.
Zoe ordered her favorite -- Nutella Crepe
And I got the Peach Melba Crepe
I scraped off most of the fattening whipped cream but this was a real treat!
Fresh Peaches, Fresh Raspberries and Fresh wrapped in a delicate crepe pancake and topped with Whipped Cream. You can't go wrong.
It was also really fun because one of my blog readers came up to me at the Farmer's Market and told me she was there because of me! Hello Anne from Beaverton. She and her family were absolutely adorable and it was fun to get a shout out like that. Anne and her daughter are vegetarians and eat very clean but she was splurging on the Peach Melba Crepe so I had to as well. Good choice Anne!
So I told them that I was making a vegetarian quinoa salad and to check back so they could try it out. I basically made a Farmer's Market Quinoa Salad and used what was fresh and in season for the most part.
Red Quinoa Farmer's Market Salad
1 cup red quinoa, cooked according to the package directions
1/2 a pint of golden tomatoes ( so sweet and delicious)
1/2 cucumber, seeded and diced
1 cup red grapes, sliced
2 stalks celery, diced
1/2 cup fresh basil, rough chopped
1/2 cup fresh cilantro, rough chopped
Juice of one lemon
1/4 cup olive oil
sea salt and black pepper
1/2 -3/4 cup reduced fat feta cheese
1/2 cup pine nuts, toasted
Cook quinoa according to directions. In the meantime, prep all your veggies and herbs. Toss cooked quinoa with veggies, herbs, lemon juice, olive oil. salt, pepper, feta cheese and pine nuts.
I loved this salad because it was sweet and savory and the fresh herbs made it taste super clean and light.
Speaking of grains, I have really been enjoying millet. I made a new flavor combination for breakfast the other day, Apricot & Pistachio Millet. Yum! I cooked the dried apricots with the millet so it flavored the whole bowl and plumped up the apricots as well.
Apricot & Pistachio Millet
1/4 cup dried millet
3/4 cup water
3 -4 dried apricots, chopped
Combine above ingredients in a small pot. Bring the mixture to a boil and then cover with a lid and reduce hit to low. Let it cook for 20 minutes or until all the water is absorbed.
Remove from hit and pour into bowl.
Top with 1 tbsp pistachios and a drizzle of honey.
On Sunday we participated in the Portland Sunday Parkways. A 2-way route of city streets open to walk, bike, roll, run, jump & skip - without having to watch out for cars! The 6-mile Southeast Portland Sunday Parkways route will have two loops, connecting Laurelhurst, Colonel Summers and Sunnyside Parks, plus the Hawthorne Street Fair. Food, music and activities are located in the parks and along the route.
This is such a community based city and even in the 3 weeks that we have lived here we saw several neighbors not to mention a couple of friends. The best part was that the whole family did this together. I admit that the kids and I still chuckle a bit when we see Steve on his bike with his helmet on. Emmet says he looks like a little boy.
After the bike ride we went to Steve's Lewis & Clark Law School Picnic. The Lewis & Clark campus is absolutely gorgeous and it was nice to meet some of Steve's fellow law school students. It is a real eclectic group of people and Steve is not the oldest student there by far. He is in the Green Pod- the part-time night division and I think this is the best of both worlds. There will only be 30 students in the part-time program. I think that is fantastic. Steve was not the only nervous one there, a bunch of students talked of being a bit anxious. Steve definitely had one of those "what have I done" looks on his face but I know once he delves into the studies he will love it.
Okay, now to the down and dirty reality. I woke up to a 3 lb weight gain this morning and was not please whatsoever. I admit to being a bit stressed and possibly eating some blackberry cobbler at the picnic and maybe some kettlecorn at the Hawthorn Street Festival as well as some other delicacies. I promptly made myself a healthy bowl of oats this morning and then took and hour long run up to Mount Tabor Park. Think steep, steep hill.
Triple Berry Chia Oats
1/2 cup rolled oats
1/2 cup skim milk
1/2 cup water
1/2 tbsp chia seeds.
Combine above ingredients and cook over medium heat for 4-5 minutes. Remove from heat and top with:
1/2 tbsp ground flaxseed
drizzle of honey
Beautiful and Delicious.
I am determined to shed these lbs and am going to eat "really" clean this week. I will share any tips I have if I am so lucky.
I am off to retrieve my children from their activites and will check back later.
P.S.-- what did you think about Aarti winning The Next Food Network Star. I actually like all three final contestants and would have been happy with any of their shows but am happy Aarti won and want to make that Mango Chutney Pizza that she did for her pilot. It sounded really yummy.