Category Archives: Recipe

posts with recipes

Vibrant Vegetable Quinoa + A Vacation

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So fresh and so quin-oa. Get it?

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Okay sorry for the corny intro joke, but I couldn’t resist.

Now for some fun news that I have to share because it just became official. Chris and I are going on an anniversary vacation!

We’re coming up on our one-year anniversary on May 19th and decided we needed to get away for a long weekend. We wanted a place to explore that is close enough, yet that neither of us had ever visited. So we’ve selected San Antonio, Texas! It will be the first trip to the Lone Star State for both of us and I’m super pumped.

Our flights are booked so now it’s time for the fun part – planning our activities and our meals! Smile

I expect the colors in San Antonio to be bright and vibrant just like this.

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Vibrant Vegetable Quinoa

Ingredients

  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 cup frozen shelled edamame
  • 1/2 cup onion, chopped
  • 1/2 cup yellow bell pepper, chopped
  • 1/2 cup carrot, chopped
  • 1 tbsp olive oil
  • 1/2 tbsp balsamic vinegar
  • 1/2 tsp garlic powder
  • salt and pepper to taste

In a pot over medium-high heat add water, quinoa and a pinch of salt. Cover and bring to a boil. Once boiling lower heat to medium and cook for another 15 minutes, or until the water has been absorbed.

Add edamame and and all remaining ingredients to the quinoa, stirring until combined. Cover and let warm on medium heat for 10 minutes or until edamame is thawed.

Serve hot, or refrigerate and serve cold on a warm summer day.

It makes a great side and also a great topping for salads!

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We ate ours last night as a hot side along with a baked sweet potato topped with feta and a pork chop (for Chris). It’s got the perfect amount of crunch and packs plenty of protein.

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Have you ever been to San Antonio? If so, I’d love to hear any recommendations!

Scrumptious Strawberry Elvis Sandwich

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Look what I made this morning!

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I told y’all last week how I attempted a peanut butter, strawberry, banana sandwich but had a bad outcome with the frozen banana I used. Well I made sure to grab fresh bananas yesterday during my weekly grocery shopping trip.

I couldn’t wake up fast enough this morning. I think Elvis would have enjoyed this breakfast too.

Strawberry Elvis Sandwich

Ingredients

1 sandwich thin, toasted

2 tbsp peanut butter

1/2 ripe banana, cut into slices

4 strawberries, halved

Toast your sandwich thin (or any other bread) and then liberally apply peanut butter to each side. Arrange your banana and strawberry slices on the bottom piece of bread, then cover with the top piece of bread.

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This toasty sandwich put me in a great mood on this cold, Monday morning. Why is it so cold out when it’s March 25th? All I can say is it better warm up soon because I’m sick of wearing sweaters. I bought some fun new spring clothes this weekend and I’m ready to wear it all.

It was a rainy weekend here in Atlanta and Chris and I were both itching to get out of the house. I asked if he’d mind a little shopping and he obliged. He splurged actually, getting himself two new pairs of shoes, three pairs of pants and three shirts. What was probably his one big shopping trip of the year was just the beginning of my spring shopping.

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I did walk away with a new dress for Easter, three new shirts, a couple bracelets and a Gap card. Yep, I finally bit the bullet and got myself a Gap credit card. I figure I do the majority of my shopping at Banana Republic, Gap and Old Navy so I might as well start getting some perks from my bad habit.

After a full day of walking all over the mall what better reward is there than a burger, fried pickles and onion rings?

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Grindhouse was the perfect ending to our day.

What is your favorite place to go shopping? Do you sign up for store credit cards?

New Blog Look & Recent Recipes

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Hey hey! Have y’all noticed that the blog looks a little different? Last week I started experiencing some problems and Stacy Eats wouldn’t fully load. It ended up being an issue with my blog theme, so I’ve fixed it with a new look.

There will probably be more adjustments in the future, but no worries, all is still the same.

Do you ever have complete cooking fails?

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The other morning I attempted to make myself what I thought would be the best breakfast ever – a grilled peanut butter, banana and strawberry sandwich. Sounds good, right? Well it would have been except I used a frozen banana. Frozen bananas don’t do well when warmed up…they melt, causing a slimy mess that I couldn’t stomach. I tried to eat it, but after two bites I tossed it and made a safe bowl of oatmeal.

I still think it would be a fabulous breakfast sandwich, next time I just need to use fresh (not frozen!) bananas.

On a positive note, I went to make these roasted cabbage wedge salads and while they didn’t turn out exactly like the recipe, Chris and I were both pleasantly surprised.

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Roasted cabbage tastes a lot like roasted brussel sprouts (they’re in the same family). Chop it into chunks, (removing the core) drizzle olive oil, salt and garlic salt and then roast in the oven. Topped with some shaved parmesan, it was a delicious side.

Have you had any recipe fails lately? Or successes?

Happy first day of spring! Bring on the warm weather and pretty flowers!

You Got Me Drooling

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I was all prepared to write a post about the race I ran with Lee on Saturday, but I left my phone with all of my pictures at work. Bummer! You’ll just have to wait for an update tomorrow.

Today let’s talk about some recipes that have me drooling on Pinterest.

I’m pretty much always drooling over Heather’s pancakes. She’s the queen of making over-the-top-yet-healthy creations that beg to be eaten on a Saturday morning. As if I haven’t shoved enough Girl Scout cookies in my mouth already, this week she comes out with these Samoa Cookie Pancakes.

Vegan-Samoa-Cookie-Pancakes

One thing I really miss as a vegetarian is buffalo chicken. Not chicken wings, but a buffalo blue chicken salad. Spicy hot sauce and blue cheese go pretty dang well together yet I never get that combo. I’ve been eyeing these Spicy Buffalo Cauliflower Bites lately as my replacement.

Hot-Buffalo-Cauliflower-Fritters

Last but not least, I can never get enough guacamole. I think over the weekend I ate four avocados, but that’s besides the point. Sprucing up deviled eggs with guac sounds pretty brilliant. Brings back the 80s yet adds a twist.

Guacamole-Deviled-Eggs

Are you drooling yet?

Your turn. What recipe have you been dying to feast on lately?

Cheesy, Tomato and Chickpea Fettuccine

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This week’s quick and easy weeknight dinner came about based on items that were on sale at Publix. Do you plan your meals/grocery list around sales?

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I often try to for a couple reasons. Obviously to save money and also to try things that might not normally make my list.

This week that was Buitoni Fettuccine and grape tomatoes, which turned into a very scrumptious dinner.

Cheesy, Tomato and Chickpea Fettuccine

Ingredients

  • 1 pint grape tomatoes, halved
  • 2 tbsp olive oil
  • 1 tsp dried basil leaves
  • 1/2 tsp garlic powder
  • 1/2 tsp garlic salt
  • salt
  • pepper
  • 1 (15 oz) can chickpeas
  • 1/2 cup shredded mozzarella
  • 1/4 cup shaved parmesan
  • more salt to taste

Bring a large pot of water to a boil. Cook pasta according to package directions.

In a pan over medium heat add olive oil, tomatoes, basil, garlic powder, garlic salt, salt and pepper. Cook for about 5-7 minutes, stirring occasionally. Add chickpeas, tossing to coat.

Drain pasta and return to pot. Mix tomatoes with pasta, adding cheese and more salt to taste.

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Serve on top of spinach for added nutrition and possibly a glass of wine for relaxation.

Do you plan your grocery list based on weekly specials?

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