What Sunday’s Are Made Of

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The perfect Sunday consisted of a decadent brunch and all things vintage shopping. To fuel up for the day with the ladies, we took quick detour to Sqirl, located in Silverlake, CA. This place is fan-tas-tic! No wonder there’s always a line out the door for this vegan-friendly restaurant. They cook up a mean Pesto Rice Bowl (pictured) as well as rich pastries, lattes and a variety of toasts, avocado toast included. The bowl was devoured before I had a moment to breathe and needless to say, I’ll be back (too) soon.

 

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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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