Ok, this little bowl of delicious was quite a hit on my Instagram (@thatfoodiegirl).
Some wanted the recipe, but I can hardly call it a recipe. It’s a mishmash of ingredients. Here’s the ingredients:
1 cup quinoa
sauteed vegetables of choice (I used zucchini, bell pepper & asparagus)
handful of vegan “cheeze” of your choice. (I used Daiya shredded mozzarella)
Cook the quinoa as instructed. Sautee vegetables in olive oil or coconut oil, sea salt and pepper to taste. When quinoa is done, add cheeze and stir until melted and combined. Add vegetables. Enjoy!
You might even have leftovers…I didn’t have the self-control though.
As you may or may not know, my Bachelorette weekend was last weekend. My bridesmaids and I enjoyed a fun-filled weekend in Sonoma, California (Healdsburg to be specific) hopping around vineyard to vineyard, enjoying delicious local wine and food. Healdsburg, CA is on the top of my favorite cities list. What a cute town. I can’t wait to show you all what we had! Until then here’s one of my favorite photos of us at Trentadue Vineyard in Alexander Valley.
As far as my bridal plan goes, I did a juice cleanse the day before my bridal portraits this week (more on that later) and I’ve been eating well post-Bachelorette… Workouts haven’t been according to plan, but life is busy 4 weeks before my wedding! This week’s workouts were the following:
Thursday: free weights (arms + abs + thighs), 1 mi run , 1 mi treadmill incline workout that left me extremely sweaty
Friday: 1 hour vinyasa
Hope everyone is doing well! Has anyone else been to Healdsburg, CA?
That Foodie Girl