At our house Tuesday is the day my husband dear makes me breakfast and is sure supper is ready when I get home. Tuesday is my volunteer day and although I only must leave the house no later than 11:30 am he knows I have a lot to check off my list in the morning prior to leaving. Bless him for being so affirmative to my ambitions and goals!
He starts the day off with some Awesome Oats for his hungry as a bear wife. Hey, by the time he’s up and has it ready I’ve been up, had my quiet time, listened to some instruction from my mentor and have done some stretches and exercise. Can you hear the rumble from where you are?
The Awesome Oats are loaded with goodness. Prepare as follows:
1 cup 8 minute Only Oats cooked according to directions
Once the Oats have cooked for 8 minutes add in:
1 cup blueberries, 2 tablespoons MCT Oil, 2 teaspoons Omega 3 Oil, 2 tablespoons coarsely chopped walnuts, 2 tablespoons hempseed, 1-2 teaspoons cinnamon, 2 teaspoons ground flax
Warm this all up in the same pot you cooked the oats in and add your milk of choice. We do almond around here. Sometimes if we have some fresh mango we throw that in there too. So yummy!Are you going to try this? Let me know if you do. It certainly does the job for me.
For lunch I’ve often taken a little soup I’ve defrosted from the freezer, a couple of boiled eggs depending on if the soup has any protein, a few Mary’s Crackers, sliced veggies and a Kind bar for just in case I’m hungry later in the day before I get home.
In the evening I like to have something on hand that can be reheated.
Today was the Mexican Casserole from the recipe book Quinoa 365. There’s a lot of good recipes in this book. Go out and grab it when you can or put it on your gift wish list!
I’ve modified the recipe to suit our style as follows:
- 1 Tbsp chili powder
- 1 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp dried oregano
- 1/4 tsp garlic powder
- pinch cayenne pepper
- 1 cup water or chicken or vegetable stock
- 1/2 cup quinoa
- 2 cups diced zuchinni
- 1 1/2 cup sauteed mushrooms*
- 1-14 oz can black beans or 1 1/2 cups cooked ground turkey
- 1/3 cup sliced green onion
- 1 1/2 cups prepared salsa
- 1 cup shredded orange Daiya cheese*
- Avocado (optional)
Combine all the ingredients for the taco seasoning in a spice jar and set aside.
Prepare quinoa as per package instructions. Leave it covered until you have everything else prepared.
Preheat the oven to 35o degrees. In a 9X13-inch pan spread the zucchini and mushrooms in the bottom. Sprinkle with approximately 1 teaspoon of the taco seasoning.
Combine the beans or meat, cooked quinoa, green onion and 1 Tablespoon of taco seasoning and mix well. If there’s some seasoning left over save it for next time or just sprinkle it on. We love it all over here! Maybe you will as well. Place the bean-quinoa mixture over the vegetables in the baking dish. Spread a layer of salsa on top of the quinoa misture, the top with the cheese.
Bake in the centre oven rack for a half hour, until the cheese is melted and the casserole is heated through. Serve immediately with sliced avocado on the side.
* Mushrooms are great pre sauteed and frozen for casseroles such as this and makes preparation that much quicker!
* If you don’t do dairy or prefer a cleaner option than Daiya, try Nutritional Yeast mixed in with the salsa. I’ve done this in the past and it isn’t half bad.
Let me know what you do. Do you add red or green peppers, have a side dish with it? I’d love to hear how you personalize it for you and your family.
I breathe a sigh of relief as I end this post. It was a yummy meal the second time around and my dear husband popped it in the oven to be sure it was hot and ready when I arrived home. These are the little things that give me joy on a busy day. Since my husband made sure I had what I needed it also fed my soul.
Much love and health to you and yours