A Kind Dinner

After 3 days of saltines, my appetite came back with a vengeance tonight!  When I got home tonight, I was happy to find this clean meal from The Kind Diet book waiting for me in the fridge. 



This was the first recipe that I tried from the book, and I must say, I was not disappointed. 



The fresh roasted veggies are perfect for this light, yet hardy meal!



Add in some whole wheat couscous.



And seasoned veggie broth…sadly though, as mentioned before, I was unable to find saffron, so I subbed ins some other spices.  I think it will be MUCH better with the saffron, but is still worth making without it.



And then you just have to wait…



For this delicious dish to be ready.



It makes a healthy side or a filling meal.



And I knew just where to go for a little something sweet…the freezer is full of treats!




Moroccan Couscous with Saffron

Recipe from Alicia Silverstone

Serves 6



  • 2 cup(s) of peeled butternut squash, cut into 1/4” to 1/2” cubes
  • 2 cup(s) of yellow onion, large dice
  • 1 1/2 cup(s) of carrots, cut into 1/4” to 1/2” cubes
  • 1 1/2 cup(s) of zucchini, cut into 3/4” cubes
  • 2 tbsp. of extra-virgin olive oil
  • 1 tsp. of fine sea salt
  • 1 1/2 tsp. of freshly ground black pepper
  • 1 1/2 cup(s) of vegetable broth
  • 2 tbsp. of Earth Balance butter
  • 1/4 tsp. of ground cumin
  • 1/2 tsp. of saffron threads
  • 1 1/2 cup(s) of whole wheat couscous
  • 2 scallions, white and green parts, chopped


  1. Preheat the oven to 375 degrees F.
  2. Place the squash, onion, carrots and zucchini on a baking sheet and toss with olive oil, 1 teaspoon salt, and 1 teaspoon pepper.
  3. Roast for 25 to 30 minutes, turning once with a spatula about midway through.
  4. While the vegetables roast, bring the vegetable broth to a boil in a saucepan.
  5. Remove the pan from the heat, and stir in the butter, remaining 1/2 teaspoon pepper, cumin, saffron and salt to taste.
  6. Cover the pan and steep for 15 minutes.
  7. Scrape the roasted vegetables and their juices into a large bowl, and add the couscous.
  8. Bring the vegetable broth back to a boil, and pour over the couscous mixture all at once.
  9. Cover tightly with a plate and allow to stand for 15 minutes.
  10. Add the scallions, toss the couscous and vegetables with a fork, and serve.

Spiced Quinoa Stuffed Squash

I picked up two new spices at a local shop in NJ.

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It was small business Saturday…so I HAD to get something to do my part and support the economy!

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Plus, these spices were amazing!



I had this beautiful sweet dumpling squash and no idea what to do with it.  I looked around a little on the internet, but didn’t find anything exciting, so I came up with my own recipe for stuffed squash.  BTW, did you know you can eat the skin of this squash?




I started by making red quinoa following the instructions on the box.

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And combining it with these premade stirfry veggies from Whole Foods.



I added in olive oil, mushrooms, and Chinese Five Spice.


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This combo looked and smelled so good that even the BOY asked about it.  Although he was disappointed to find out there was no meat involved.




Look how fabulous my first vegetarian dinner turned out!  The Chinese five spice makes for a fabulous flavor combination.  I was super impressed with how good it was.



Spiced Quinoa Stuffed Squash

2 servings  (actually makes really good leftovers)



1 squash

1 cup cooked red quinoa

2 cups stirfry veggies (mushrooms, carrots, peppers, onions, etc.)

1 tbsp Chinese five spice (more as needed)

1 tbsp Olive oil


-Preheat oven to 400 degrees.

-Wash squash and slice it in half.  Scoop out the seeds (you can bake them like pumpkin seeds).  Bake flat side down in baking dish sprayed with cooking spray for ~40 minutes, until squash is fork tender.

-Meanwhile, stir fry veggies in olive oil over medium heat until soft and fragrant.  Add in Chinese five spice and stir.  Add in cooked quinoa.  Stir to coat and heat until warm.

-Place quinoa into squash halves and bake for another 10 minutes.

-Eat and enjoy this delicious vegetarian dish!

Quinoa Breakfast Recipe

I promised you a breakfast with quinoa and pumpkin (random…right?), so here it is…

I was taking a kitchen break Monday to catch up on some blogs when I came across Evan’s recipe for HOT PUMPKIN BREAKFAST QUINOA that he had just posted.  Could the timing be any better?  I ran to the kitchen…ok that’s a lie…I finished my episode of Grey’s staring at McDreamy while playing on my laptop.  Then, I walked back into the kitchen to whip up Tuesday morning’s breakfast.


It is not a requirement to make this dish ahead of time.  But after a week out of work at class,I had a feeling Tuesday morning was going to be a slow one.  I was hoping to drag myself out of bed for a run, and I always have a much more difficult time getting up on those cold, dark mornings. 

I mixed together the quinoa, eggs, pumpkin, and pumpkin pie spice in a microwavable bowl.  (I omitted the salt).

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I put the dish in the fridge and laid out my running clothes before bed.  The next morning, I popped out of bed snoozed at least 3 times and then reset my alarm before slowly getting myself up and ready, eating a pre-run banana, and heading onto the dim street as the sun began to rise.  I ran a comfortable 5 miles and came home ready to try my new breakfast.



It looked pretty much the same that morning as the night before which I took as a good sign. I threw it into the microwave for 3 minutes.  I kept a direct eye on it to make sure it wasn’t going to overflow (if you have ever overflowed oatmeal in your microwave on your way out the door for work, you would understand).  My finished product was not as pretty as Evan’s, but the texture looked about the same.  Mine may have been colder after spending the night in the fridge.

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I took a bite and as I expected, it tasted good, but plain.  It was a sad day in suburbia with NO NUT BUTTERS in the house, so I got creative with my toppings.  I drizzled on some coconut, fresh cherry jam, and a few walnuts.  It was just what my taste buds needed to compliment the pumpkin cake.



I was a big fan of this high protein breakfast (2 eggs!!! Not to mention quinoa is a complete protein source) and how simple and quick it came together.  I would suggest adding some vanilla to the mix and if you like a sweeter breakfast, definitely go with the maple syrup.  It’s a great way to use your leftover grains and the flavor possibilities are endless.

If you’re looking for a cold breakfast, Evan also has a Banana Breakfast Quinoa recipe.


On another note, I had the leftover quinoa from making my ‘END OF THE DAY’ AFTERNOON ENERGY BARSThey have been my go-to  snack around 4:00 this week and I LOVE them.  They are filled with real food, high in protein, and the cocoa is surprisingly tasty.  Even better, they are getting me through the end of my 10-hour work day without snapping at my patients because I am hungry and grumpy (also known as HANGRY!).  Don’t let the quinoa scare you…give them a try!


Empty Kitchen + Mariano’s = Happy Tummy

It is no secret that the grocery store is my happy place!  Perhaps I should have added ‘shopping at new grocery store’ to this morning’s AWESOME list

Awesome Monday Continues…

I weightlifted with the TRAINER this morning.  She always works me hard and it was especially challenging since I have been focusing on running and not strength over the last few months.  Afterwards, I headed over to Mariano’s Fresh Market in Arlington Hts.  This newish grocery store has been open for around a year and I’m surprised that it took me this long to get there.  Everyone raves about the produce and meat and they always have samples.  Recently, they even built a Mariano’s in the city that has wine tastings.  So after hitting the weights for an hour, I made my way over to the market.



The outside was decorated with pumpkins and assorted squash…at great prices!

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The store was surprisingly busy for a Monday at 11:30AM.  It is well-lit, super clean, and the moment you walk in, you are surrounded by a rainbow of fresh fruits and vegetables.


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The variety was unbelievable!  Look at all of these pears and apples.



And the prices were fantastic!



I got soo into my shopping that I didn’t take any more pictures.  Plus, the store was busy and I think people were starting to look at me funny.  AND, I bumped into an old friend.  I swear, this is the forth time this week that has happened and every time it has been a person from my past who I haven’t kept in touch with but truly enjoyed getting to catch up with!  Mariano’s is huge, and I took my time wondering the aisles.  This is partially because I didn’t know where to find anything.  They have a huge bakery section with some adorable cakes.  There is a salad bar and many prepared food options, along with a variety of typical grocery store items.  Since I am probably the last one to visit the store, I’m sure I’m not telling you anything that you don’t already know.  I left with 4 full bags of groceries and spent less than I usually do.



And now my fruit basket is full again!

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And the kitchen is stocked with food…hooray…time to get started!  First step, making wheatberries and quinoa for this week’s recipes.  I defer to the Clean Foods book for how to cook my grains and they continue to turn out perfectly.

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Remember when I visited with Jessica of CHEW a few weeks ago.  She gave me some good advice and recipes.  One of my questions for her was how to fuel myself through my long work days…particularly in the late afternoons.  She gave me a recipe for Quinoa Cocoa-Nut Cookies made with peanut butter, oats, and quinoa.  I didn’t have any PB or AB (the only negative of my trip to the new grocery store, no fresh nut butters), so I threw some raw almonds into the food processor and made my own.  Then collected the other ingredients.

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I combined my ingredients with a few changes shown below.  I couldn’t find cacao nibs, but I stirred in 2.5 Tbsp of Cacoa powder instead.

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I used wax paper over an 8×8 inch pan to turn the cookies into ‘End of the Day’ bars.  I baked them at 300 degrees for 35 minutes.  I was worried that the bars should get dry, so I didn’t want to over bake them.





The texture turned out just right.  I was able to cut it into 8 bars.  I plan to wrap them individually and freeze a few.


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Made with real foods, I am hoping these easy to eat protein and carb rich bars will help me through my afternoon slump!



I came across a new breakfast recipe for my leftover quinoa, but you’ll have to wait for it. 

Here’s a clue…it involves pumpkin!

I had just enough time to catch up on Grey’s Anatomy before heading back into the kitchen to make dinner. I’m attempting my first curry. Yum! Below is the original recipe from Jessica and my modifications in orange.


Quinoa Cocoa-Nut Cookies aka End of the Day’ Energy Bars

This recipe will make about 2-dozen cookies, one is never enough.


1/2 Cup natural peanut butter (or Almond Butter)

1/3 Cup Raw Agave Nectar 2 Tbsp Light Agave

2 Tbsp Milled Flax Seed  3 Tbsp Flax

2 Cups cooked Quinoa, completely cooled  1 cup cooked quinoa

1 Cup Old Fashioned Rolled Oats

1/2 cup Dried, shredded, unsweetened coconut  2 Tbsp coconut

1/4 Cup Cocoa Nibs/Chips  2.5 Tbsp Cacoa Powder

1 Tsp Sea Salt


Preheat the oven on its lowest setting.

In a bowl, mix together the peanut butter, agave, seal salt and ground flax seeds.  Mix in the quinoa, oats, and coconut.  Fold in the cacao nibs.  This mixture should be pretty clumpy

Mold into mini patties, place on non-stick cookie sheet and throw into oven for 1 hour-ish.

Bake at 300 degrees for 35 minutes.

Store in fridge and consume within a week.

Easy and Warm Breakfast Porridge

It is a slow start to Sunday…I took yesterday off from training.  Mostly because I was exhausted after driving home from Galena and secondly because it was just too cold for a bike ride.  This morning, I am off to do a 12 mile run.  Although 12 miles seems ‘little’ compared to some of my long runs, it is no easy task.  And it definitely requires a hearty breakfast! 


I read last night that you can microwave 1/2 cup cooked brown rice, 1 cup milk, and raisins to make a warm breakfast.  I think I was dreaming of breakfast all through the night. I woke up this morning and came up with a new breakfast concoction.  Since I have decided that I am eating enough calories but not enough carbs for training, I have been trying new and different grains.  Instead of oatmeal, I used brown rice (much to the BOY’s confusion).  And because it is officially fall, I am breaking into my pumpkin pile.



Rice and pumpkin may seem like an odd combination, but even the BOY said that our house smelled great this morning.  I had all the ingredients in our house and this breakfast came together quickly.  Perfect for a lazy Sunday morning!



I liked the idea of brown rice, but thought I would try to use the minute rice I keep in the pantry since I didn’t have cooked rice.  If you do have left over rice, this is a great way to turn it into breakfast.  Just adjust your cooking time.  The Minute rice takes 7-8 minutes to create this thick warm rice porridge.



I added some extra Almond milk on the top to cook it down and covered it with raisins and pumpkin pie spice.



I think it would also be good with dried raisins, pecans, walnuts, flax or any other crunchy topping.



This comfort food will warm you up for sure. It is perfect to eat cuddled up on the coach while catching up on a book on a cool Sunday morning.  The hardest part is getting yourself off the couch for a 2 hour run after breakfast!



Pumpkin and Brown Rice Breakfast Porridge


1/2 cup (46 g) Minute brown rice

1 old banana, mashed

1 cup Almond milk, separated

14 g chia seeds

1 tsp vanilla

1-2 tsp pumpkin pie spice, more sprinkled on top if desired

1/4 cup pumpkin puree (or use leftover sweet potato or butternut squash)

Toppings (ie raisins, dried cranberries, nuts, seeds)


-Combine all ingredients using 3/4 cup milk in large microwave safe bowl.  Contents will expand, so the higher bowl the better.

-Microwave for 3.5 minutes.  Keep an eye on your bowl. If you have ever had oatmeal explode all over your microwave, you will understand.

-Stir porridge.  Return to microwave for another 3-4 minutes, until rice is cooked and no longer crunchy.

-Top warm porridge with remaining milk and toppings.

-Enjoy in comfy PJ’s with coffee or tea!

Enjoying Powerfoods

Clearly, I loved my OIAJ (overnight oats in a jar) from this past weekend…


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It’s been another creative week in the kitchen.  I have been enjoying my Tosca Reno Just Rules book, and I have also been reading this book about Powerfoods.



Each page talks about a healthy food and suggestions of how to use it.  Check out what it says about Chia Seeds!



I have been eating them in smoothies and of course in my oatmeal, and I am convinced that they have helped my stomach through all of this marathon training.  The Powerfoods book motivated me to try some new recipes in the kitchen this week. 

I made a tasty smoothie using my Cacao Powder…


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And I got fancy with my crop share by making this Salmon and Quinoa salad…





I am exhausted (I ran 8 miles yesterday morning and I am hoping to get in another 8 miles tomorrow).  Plus, I am off to a conference in Galena this weekend…once I can get myself packed.



But I wanted to show off some of my successes with Powerfoods this week and share this delicious recipe before I left!


Roasted Vegetable and Salmon Quinoa Salad


1 cup quinoa, cooked according to package instructions.

8 oz skinless salmon fillet

1 lemon sliced

Summer vegetables, chopped into 1 inch cubes

(I used onions, mushrooms, butternut squash, and turnips.  Cauliflower, tomatoes, and peppers would also work well.)

2 tsp mustard

3 tbsp balsamic vinegar

1 tbsp olive oil

1/4 tsp fresh ground pepper

1/2 cup crumbled feta (optional)


-Cook quinoa according to package directions, fluff with a fork, and let cool.

-Preheat oven to 375 degrees.  Roast vegetables on a 9×13 inch baking pan for ~40 minutes, mixing occasionally.

-On separate baking sheet (or in glass baking dish), place salmon.  Cover salmon with sliced lemon and garlic powder.

-Roast in oven for ~15 minutes until fish is cooked through.

-In separate bowl, whisk together mustard, balsamic vinegar, olive oil, and pepper.

-Add roasted vegetables to quinoa and cover with dressing, stirring to coat.  Stir in feta if desired.

-Divide into separate bowels (or tuperware for leftovers) and top with salmon.


***Feel free to use your grill to roast the vegetables and/or salmon!

Savory Wheatberry Salad

We had a busy day of errands and laundry today.  Afterwards, I had some time to play in the kitchen.  I made a Savory Wheatberry Salad using some of the fresh ingredients I got from the CSA and the farmer’s market.  I followed Isa’s suggestion on how to cook the wheatberries on her website Post Punk Kitchen and they turned out perfectly.



I had some fresh white onions from the CSA.  I sautéed some farmer’s market organic garlic in 1 tsp of olive oil and added the chopped onion.


I searched the fridge and found leftover peas and roasted red peppers.  I added them to the onions with basil and thyme.  I only had dried spices, but I am sure fresh would be better.  Like the food network stars, I tasted as I went and I was pleasantly surprised with how well the flavors worked together.


I was making butternut squash fries for dinner so I chopped up some butternut squash, added it to the onion mixture and stirred  everything into the wheatberries.  I love a bright and colorful summer salad!


I am always so impressed with all of the creative salads at Whole Foods.  Many of them are vegan and oil free and still taste so flavorful.  So, I decided not to add any dressings or extra oil.  I figure I can always add some later, maybe even with some feta.  The flavors meshed well and I’m sure this salad will taste great cold or warm.  I plan to have it during the week, since I will be busy packing and getting ready for our trip.  The BOY and I are doing a long weekend in Door County leaving Wednesday afternoon, so there won’t be much time for cooking this week.



For dinner, the BOY grilled some beautiful pork chops.  I made a salad (with tomatoes and avocado on the side for me)using fresh lettuce from the CSA and a side of butternut squash fries.


For dessert I made some cocoa krispy treats and I finally had time to try Angela’s No Bake Chocolate Oatmeal Cookies (although I substituted dark chocolate for the vegan chocolate).



This weekend flew by (I guess because it was only one day).  It was nice to spend some time with the BOY and get some time to play in the kitchen.  And even better to enjoy all of this fresh produce!  I am off to finish getting ready for this busy week ahead.  Enjoy your Sunday night!

Getting Back into the Groove

I’m sure you noticed that I have been spending a lot of time on breakfast recently.  Now that I have added some variety to my breakfasts, I am moving back to my goal of spicing up lunch.  I feel like after my vacation, it took me some time to get back into my healthy eating and exercise groove.  But now that I am in full-on training mode, I am also back in the kitchen preparing my weekly meals. 

I made a new friend on my way home from Florida a few weeks ago.  And no it is not my typical style to pick up friends on airplanes.  But as chance has it, we have a lot in common.  She shared with me this fabulous recipe and so I made it for lunch this week.

Quinoa and Sweet Potato Salad

Recipe by my new friend LS

I made a few minor adjustments in measurements written in next to the original recipe.


1 cup dry quinoa*

1 medium size sweet potato*

1 tangerine or ½ orange

¼ cup craisins

¼ cup sliced green or red onion

¼ cup sliced almonds (I omitted these)

*use vegetable or chicken stock for boiling, if desired


¼ cup extra virgin olive oil (I used half as much=2 Tbsp)

3 T. orange juice (I used 1/4 cup)

2 t. lemon juice

¼ t. crushed fresh garlic

½ t. fresh mint, sliced fine (I didn’t have any)

1 ½ t. fresh basil, sliced fine (I used dried because I didn’t have fresh)

1 T. Dijon mustard

Sprinkle salt and fresh ground pepper


  1. Boil sweet potato in stock or water until fork tender, approximately 20 minutes.
  2. Prepare quinoa according package directions using either water or stock.  If using water, add a little salt to the water.  Turn off heat, cover, and set aside when completed.
  3.  Make salad dressing.  Combine all Dressing ingredients in small bowl and mix with hand-held blender on low at first, then increase to medium, until well blended and thick/creamy in appearance, approximately 1 min.  Set aside.
  4. Check sweet potato.  When done boiling, let cool for a minute, then dice and place potato cubes in the salad dressing.  Set aside. 
  5. Peel tangerine/orange, removing any seeds if necessary, and separate the slices.  Cut slices in half to make them bite size. 
  6. Add all remaining ingredients – tangerine/orange slices, craisins, onion, and almond slices – in the quinoa pot.  Pour salad dressing and potato mixture into quinoa.  Stir to combine and coat everything with the dressing.  Add salt and fresh ground pepper to taste, if necessary.

May be eaten hot or cold, so serve immediately or refrigerate for later!

Initially, I rinsed and drained the quinoa that I bought from the bulk bin at Whole Foods.  I have heard mixed feedback on whether or not this is a necessary step.  So I’m asking you…DO YOU RINSE YOUR QUINOA?  I prepared my quinoa per Terry Walters instructions in her book Clean Food

So check out my new kitchen toy!!!  It is a citrus juicer and I love it.  I can get so much more juice out of my lemon and limes and it is easy to wash.

I baked my sweet potato in the oven and then diced and added to the dressing.

I cut up an orange and combined it with green onions and dried cranberries.  I omitted the almonds this time around (I didn’t feel like chopping them).

Add the cooked quinoa and dressing with sweet potato.  Stir to coat and ENJOY!

This salad is AMAZING!  It looks and tastes just like something you’d find at the Whole Foods salad bar (only better)!  Maybe I should make a habit of picking up new friends at the airport!

Barley Bake

I have been sick for over a week and although my appetite is returning, I’m still not  feeling the meat products.  I found this recipe for a Baked Barley Casserole in Clean Eating Magazine.  It looked like the perfect dinner to have for the week.  The barley is a whole grain so it is healthy and filling, but easy on the stomach.  Just a heads up…I didn’t have the energy to go looking for leeks at the grocery store, so I just didn’t use one.  My casserole didn’t look as organized as the one in the picture, but it tastes great.  It reminded me of one the grain salads I love from Whole Foods.

I started by peeling and then cutting my butternut squash into cubes.

You can use any mushrooms, and I found these at the Whole Foods.  Saute mushrooms with salt and olive oil.

Add veggies and continue to stir.  I also used some extra celery since I had some around.

Add barley and garlic, stir to coat.  Then add chicken or veggie stock along with thyme.  I used dried spices since I didn’t have fresh thyme.

Transfer mixture into casserole dish.  I used my largest Pyrex.  Then cover with foil and bake 20-30 minutes until all the liquid is absorbed.

Add pumpkin seeds and cheese.  The recipe calls for goat cheese, but I had feta so I used that instead.  Return to oven for 10 minutes until seeds are toasted and cheese has melted.

Enjoy the casserole warm or cold.  It has fabulous flavor and the crunch of the seeds tastes great with the feta.  Yum!  Someone has already typed up the recipe on Spark People, so I am going to use that to save some time.



Baked Barley Casserole with Mushrooms and Squash


    1 tbsp plus 1 tsp olive oil, divided
    8 oz mixed wild mushrooms (shitake, oyster, cremini), sliced (about 3 1/2 cups)
    1/4 tsp sea salt
    1 cup butternut squash, peeled and cubed
    1/3 cup leeks, white and light green parts only
    1 stalk celery finely diced
    1 cup uncooked pearl barley
    1 clove garlic, minced
    3 1/2 cups low sodium chicken broth ( vegetable stock for vegetarian)
    2 tbsp parsley
    1 tbsp thyme leaves
    1/3 cup raw pumpkin seeds
    1 1/2 oz soft goat cheese , crumbled(I used feta)


Preheat oven to 400 degrees.
Heat 1 tbsp olive oil in a skillet or dutch oven, add mushrooms and salt and cook, stirring often, until mushrooms begin to release their moisture, about 2 minutes. Add squash, leeks, celery, and remaining 1 tsp olive oil, cook until everything is tender about 4 minutes. Add barley and garlic and stir until well coated and slightly toasted, about 1 minute. Add broth, parsley, and thyme and stir.
Transfer to an 11-cup casserole dish cover with foil and bake until barley is tender and liquid has been absorbed, about 35 minutes. Remove foil sprinkle with pumpkin seeds and cheese and return to oven uncovered for 10 minutes until seeds are toasted and cheese is softened.
Number of Servings: 6

Sunday Grains Part II

I found this recipe on another fabulous blog site www.dailygarnish.com and it looked fantastic.  I thought the hardest part would be convincing my boyfriend (and roommate) to try this vegetarian recipe, but it proved to be easier than I thought.  All I had to do was agree to add some goat cheese (which I totally forgot…oops!).


Curried Millet and Chickpea Stuffed Peppers

From The Daily Garnish


1 cup dry millet

3 cups water

2 carrots, peeled and diced

1 onion, diced

1 clove garlic, minced

1 tbsp curry powder

1 can chickpeas

¼ cup raisins

4 bell peppers




Start by toasting the millet in a sauce pan.  I learned that this gives the millet a really great nutty taste.  Once toasted, add 3 cups water, cover, and simmer for 20ish minutes-or until the water has been absorbed.  It took me more like 30 minutes.  While the millet simmers, use a large non-stick sauté pan to cook the rest of the filling.  Add a little olive oil (I used 2 teaspoons) to your hot pan.  Sauté the onions, carrots, and garlic until they are soft (about 10 minutes).  I also added celery since I had some in the house.  Once soft, add the curry powder and chickpeas.  Cook for another 2 minutes or until everything is heated through.


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The author (Emily) recommends stuffing your peppers lengthwise so I tried this too.  Cut peppers and layer in a glass baking dish with a bit of water covering the bottoms.  Drizzle peppers with olive oil, salt, and pepper.




Once my millet was cooked, there was way too much.  I decided to add only half the cooked millet (2 cups) to the chickpea mixture, and then added the raisins.  Fill the pepper halves and bake for 30 minutes at 400 degrees.


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The peppers smell delicious and I served them with a side of steamed broccoli.  The millet is very filling and even my boyfriend liked them, although he immediately noticed the missing cheese.  I will add the cheese when I reheat the leftovers tomorrow and next time I will add a few more spices to the peppers.  Now if I can just convince him to do the dishes.