Food baby dinner and Sun Warrior giveaway winner!

Before I get to the giveaway winner, I want to share last nights dinner! I ate so much I had the largest food baby ever!!!

I found this recipe from edibleperspective and immediatley knew I had to try it!

Quinoa Veggie Egg Bake

Ingrediants:

1c pre-cooked quinoa [perfectly cooked quinoa]
1/8t salt
black pepper
2 eggs
1 garlic clove, minced
1/4c kale, chopped
1/4c tomatoes, chopped

1. Preheat your oven to 400* and grease an small baking dish.  I used a soup crock that is about 4-5” in diameter.  You could also use 3 muffin tins or 2 ramekin dishes.
2. Grease the baking dish thoroughly.
3. In a small bowl, crack + whisk both eggs.
4. Mix in quinoa.
5. Stir in salt, pepper, garlic, tomatoes, and kale until just combined.
6. Pour into baking dish and smooth down with fork/spoon/spatula.
7. Bake, uncovered for 22-26min, until lightly golden + set. [test with your finger for being set]

* If you’d like to add a little cheese you could try this…I made mine without and it was still tasty!

1. Remove from oven, turn your broiler on + sprinkle cheese on top.
2. Broil 1-3min, watching closely, until the cheese is bubbly.

Eaten with a salad, this makes quite the lunch or dinner.  If veggies for breakfast are your thing, you’re going to have a new favorite.

I combined this with some home made potatoe chips! There was a bundle of small potatoes in my bountiful basket this week so I decided to put them to use. I used this recipe from Oh She Glows.

Rosemary Olive Oil Sea Salt Chips

(I cut this recipe in half)

Ingredients:

10 medium potatoes (estimate only)
4-5 tbsp minced rosemary
2 tbsp olive oil
Sea salt  and freshly ground black pepper, to taste

1. 1. Preheat oven to 400F and line two large baking sheets with parchment paper.
2. 2. Slice potatoes into thin 1/8-1/4 inch rounds (I did not peel first).
3. 3. In a large bowl, coat sliced potatoes in 2 tbsp olive oil, 4-5 tbsp minced fresh rosemary, and salt & pepper.
4. 4. Bake for 30 minutes at 400F. After 30 minutes, flip, and bake for another 10-20 minutes (watch closely) until crispy and golden. Season to taste.

*I think I put too much rosemary in this batch so next time i’ll try a little less!

Quinoa Bake and potatoes sharing the oven:)

So tasty….I…was…stuffed!

DRUM ROLL PLEASE! (in my announcer voice)