The Springs

DTLA lovers, look no further than this hot spot that serves up brunch (+ other daily treats) AND yoga. Yes, it’s true. The Springs has a yoga studio and a wellness center in the back and a kitchen and juice bar in the front. Spacious and not to mention has free parking (which is a rarity anywhere in LA), this space is a gem and the perfect place to grab a book and take a breather in the midst of the bustling city.

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THE BOWL

Veggie-Quinoa-Breakfast-Bowl

Health has a new shape and it’s round in form. With juice fads and crazy diets, it’s impossible to know what’s truly healthy or what is substantially necessary for your diet. What I do know however is how fulfilling it is to create something with little time and ease and in a way that doesn’t break the bank. Stay tuned for more posts about my favorite bowls; something sweet and savory for everyone.

Today’s bowl: Veggie Quinoa Breakfast Bowl

yield: 1 serving

1/2 cup of quinoa, rinsed
1/2 cup of milk
1/2 cup of water
broccoli, cut into florets
mushrooms, sliced
cheddar cheese, grated
salt & pepper, to taste
1 egg
Heat a little bit of olive oil in a pan over medium high. Add broccoli and mushrooms, and stir-fry until cooked (around 5 minutes). Remove from heat and set aside.

Combine milk, water, and quinoa in a large saucepan. Bring to a boil, then reduce heat to low. Simmer, stirring regularly*, until most of the liquid has been absorbed.

Add vegetables, cheese, and salt & pepper to the pot of quinoa and stir to combine. Cover and set aside.

Fry a sunny side–up egg.

Transfer the quinoa to a bowl, then top with the egg.

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