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    THE FIT MRS

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    BABY FOOD: MAMA & BABY FRIENDLY GREEN SMOOTHIE

    November 21, 2016

    BABY FOOD 101 + MY FIRST BABY PUREE RECIPE

    October 25, 2016

    Flourless, Grain Free Banana Bread

    September 26, 2016

    SAVORY VEGETABLE CRUMBLE

    August 18, 2016

    Turmeric Ginger Oatmeal

    August 10, 2016

    ADVICE: HIDDEN SUGARS

    August 5, 2016

    ADVICE: Mama's Milk - The Good, the Bad and the Delicious

    July 27, 2016

    IT TAKES TWO...

    June 2, 2016

    MY FAVORITE PREGNANCY SAFE BEAUTY PRODUCTS

    February 8, 2016

    5 HEALTHIEST BREAKFASTS DURING PREGNANCY

    February 2, 2016

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    COCONUT KAFFIR LIME QUINOA

    December 14, 2014

    Quinoa is one of the healthies and most nutricious grains, and it's gluten free. Full of fiber and magnesium, what makes quinoa stand out in the world of grains is it's high protein content; it contains all nine amino acids which is a type of complete protein rarely found in plant foods. We eat tons of quinoa, on its on (in many different ways), or as a side dish. It goes perfectly with meat, fish and vegetables, in soups and stews, or in your breakfast bowl. It has a nutty flavor and easily absorbs the scent of fresh herbs, spices and other flavorings. I cooked it in coconut milk and kaffir lime leaves which gave it an amazing citrusy aroma, and the coconut milk is full of amazing flavor.

     

    Ingredients:

    1 cup organic red quinoa (white, black, tricolor works too)

    2 cups lite coconut milk

    5 kaffir lime leaves

    1/2 tsp ground ginger

    1/2 tsp ground turmeric

    Pinch of sea salt

    1/2 tsp coconut oil

    5 sprigs of fresh thyme

     

    Directions:

    In a medium sized pot, add 1 cup of quinoa and 2 cups of coconut milk and bring to a boil. Add the kaffir leaves, ginger, turmeric, sea salt and thyme, cover, lower heat and let simmer for about 15 minutes. Quinoa is finished cooking when these little tails pop out of the grain and they enlarge. Once cooked, remove the leaves and thyme, add coconut oil, and a pinch more sea salt if necessary. 

     

     

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