Overnight Apple Cider Quinoa Breakfast Cereal (Protein Packed!)

I soooo look forward to breakfast.

It’s my absolute favorite meal of.the.day.hands.down.

For as long as I can remember, every morning I would chow down 3-4 bowls of cereal. No problem.

Lucky charms were like eating AIR to me. And fruity pebbles?! Holy crap, you don’t even KNOW….

But then I grew up and realized a massive sugar crash and a 6th month pregnant looking bloated belly just wasn’t worth it, no matter how incredibly delicious dried marshmallows in milk taste.

Since saying goodbye to sugary cereals I’ve tried my fair share of favorite breakfast, such as Green Smoothies, Waffles, etc., but some days I really do miss cereal.

Especially since my husband makes me buy him Reeses Pieces Cereal on a weekly basis…And he eats it in front of me. And he weighs like 110 pounds. Don’t you hate him?

So I knew if I was going to create my own kind of ‘cereal’, it had to be easy, fast, flavorful, mom and kid approved! Not to mention, full of protein! Something that will keep you full, without giving you that 10 a.m. sugar crash.

The best thing about this cereal is that it can be made the night before, so all you have to do in the morning is add milk. Then have your kiddos add their favorite fruit/toppings and viola! You could also easily eat this as a parfait with maple sweetened greek yogurt! Or you could add dried marshmallows shaped like rainbows to it as well…

The possibilites are endless!

Protein Packed Overnight Apple Cider Quinoa Bowl/Cereal
Serves: 2

Need a quick ready made breakfast for the morning? Want something to look forward to when you wake up? This Breakfast Quinoa Bowl can either be dressed up in a cereal with cold almond milk, topped with your favorite toppings. OR you could warm it up with warm milk and toppings. OR you could mix it with greek yogurt sweetened with a little maple syrup!
  • ½ c. quinoa
  • 1 c. apple cider
  • 1 c. almond milk
  • 1 TB. maple syrup
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. cloves
  • (Toppings)
  • Almond milk, greek yogurt, diced apples, diced fruit, slivered almonds/nuts, extra cinnamon, maple syrup, etc.

  1. In a sauce pan add quinoa, cider, milk, syrup, and spices. Bring to a boil, then reduce to a simmer and cook for 25-30 minutes, or when the quinoa is mostly cooked and there is still a little liquid left.There is more liquid to make it nice and creamy. (Note: Depending on the apple cider you use, you may have to add ¼-1/2 c. more liquid.)
  2. Add quinoa to a bowl, let cool a little bit, cover, and place in the fridge.
  3. Technically you don’t have to let this sit in the fridge overnight, but it’s nice to have a ready made breakfast for you waiting in the morning!
  4. In the morning top with cold milk, and your favorite toppings. OR you can heat up the quinoa with some added milk. OR you can mix it with maple sweetened greek yogurt! There are so many possibilities!


Maybe a drizzle of nut butter would even make this taste like…Reeses Pieces?

Maybe…just maybe…

My Husband’s Favorite Salad-Mexican Grilled Chicken Quinoa Salad

Don’t let that incredibly bright and charming sexy smile fool you…

My husband is one of the pickiest eaters I know. But in HIS defense, he is picky in my standards and probably not real life standards. I will say that he’s really easy to please when it comes to what he likes to eat. The problem is his wife who likes to make it all that more difficult for him.

You know…Just fulfilling my wifely duties of making easy things hard.

He’s like, “Wife, just make me frozen tacquitos for dinner topped with melted cheese.”

And I’m like, “Are your frackin crazy?! I will definitely not make that! I’m just going to make tacquitos from scratch, but a vegan version, and we will top it with salsa…k?”

Don’t even get me started on picking a place to go out to eat.

Hubs is like, “Babe. Taco Tuesday at Del Taco. Right now. Sounds amazing!”

Wifey is like, ” Ha in your dreams lover boy, I don’t do drive throughs! Let’s go to that sit down place that serves expensive organic food and bring our two screaming children…k?”

We were definitely meant to be.

So besides being partially the worst wife ever, I do try and please my husband occasionally and feed him the food he loves. BUT in MY defense, he eats out for lunch every day. So you have to understand he gets his taco tuesday, hamburger wednesday, and chicken wings thursday…

So I don’t feel so bad when it’s, “Welcome home lover buns! Hope you like vegetables!!”

Printable Recipe for Chicken:Seasoned Grilled Chicken

Printable Recipe for Pico De Gallo:Pico De Gallo

Printable Recipe for Salad:Mexican Grilled Chicken Quinoa Salad

Also, Check out our favorite salad dressing topping : Copycat Chili’s Salsa. Recipe from Chef in Training! Bonus, this is my hubs favorite restaurant. Bonus #2: He likes to mix a little with ranch for his salad dressing.

I guess what I’m trying to say is that in marriage…the main thing is to be selfless. And don’t you think it would be selfish of me if I didn’t share with my husband all my favorite foods?!

Good. I’m glad we are on the same page.


Green Goddess Honey Cilantro Stir Fry (With Quinoa)

I love a fancy dinner more than I love shopping for pants.

Whew! So glad I got that off my chest.

Honestly I’ve NEVER liked shopping for pants, so I would pretty much do ANYTHING to avoid seeing my bottom half in skinny jean after skinny jean.

And while we are on the subject of being truthful, our weekly dinners are rarely ever fancy. A lot of them require little effort and can be prepared by someone half asleep. (That last part IS a true statement…)

The picture above was taken last week. See, dinner time=total bore!

The only thing I try and strive more is high nutrition and little effort. Which is why my favorite dishes are the ones that involve throwing everything into one pot/bowl/ etc. And by everything I mean a ton of veggies,  a good source of protein, and lots of flavor.

Easy right?

So easy you could do it in your sleep!

Green Goddess Honey Cilantro Stir Fry (With Quinoa)


Serves 4-8 (small-large servings)

2 c. dry quinoa

4 c. vegetable broth

1 large TB. coconut oil

1 large shallot

4 cloves garlic chopped

1 green pepper diced

1 zucchini diced

1 broccoli floret chopped

1 tsp. coconut oil

3 eggs

3 TB. soy sauce

4 TB. honey

1 bunch cilantro chopped

Optional toppings: green onions, avocado, pineapple, and almond slivers!


1. Add quinoa and vegetable broth to a rice cooker and cook until done, about 15 minutes. (You can also do this on a pot over the stove.)

2. While the quinoa is cooking prepare your veggies. In a large skillet over the stove, add your coconut oil. Add your shallot and garlic and cook for about 2 minutes. Throw in your veggies and cook for about 5-7 minutes.

3. Turn heat to low. Make a hole in the center and add coconut oil. Crack your eggs in the center and whisk them until scrambled. Once quinoa is done, fold it into the stir fry. Add soy sauce and honey and toss to coat. Remove from heat and fold in cilantro. Serve and top with desired toppings. (If needed add salt and pepper, probably not necessary though!)

Want to know something terrible wrong with this whole dinner. I made enough for leftovers for lunch during the week and well…

After dinner I got sidetracked and the littles got my attention and I forgot to store it in the fridge and kept it out over night.

Somethings you just can’t remember when you are half asleep.


Black Bean Quinoa Cilantro Salad

Before Sweet Pea came along and Boo was really young, her and I would spend our days reading and learning about things that little minds need and love to learn about.

I taught her the colors, she learned her numbers, and she sang the ABC’s 845 times a day.

She was an extremely fast learner and would pick up on practically any song, dance, letter, and/or number that we would teach her. I have to admit that she made me one proud mama, and I loved having her perform and repeat the things she learned to others.

Recently though, Boo’s ability to ‘pick up and learn things’ at an extremely fast rate has somewhat made me wonder if we are destined for trouble in the future. And more often than not, I would much rather she not repeat the things she’s learned..from whatever sources they have come from.

If your wondering what types of things Boo has been saying or doing, I can give you a brief synopsis…

I also must add that I’ve been told to knock it off several times a day…

I’m at a loss for words…

And on days when I ask Baby Boo what she wants for lunch and her response is simply, “Nobody Cares…”

Well then I make what I want and don’t consider whether or not she’s going to like it.

How Rude.

Black Bean Quinoa Cilantro Salad

Makes 5 cups


2 c. veggie broth

1/2 c. dry quinoa

1 c. cooked corn

1 can black beans drained and rinsed

1 red bell pepper diced

1 large tomato diced

2 avocados diced

(For the dressing)

1/4 c. onion

2 garlic cloves

1 tomatillo

1 bunch cilantro

juice of 1 lemon

1 tsp. dijon mustard

1 tsp. agave

1 TB. olive oil

1/2 tsp. cumin

1/4 tsp. salt/dash of pepper


1. In a pot add veggie broth and quinoa. Bring to a boil, then reduce to simmer and cook quinoa until fully cooked for about 20 minutes. For better directions on how to cook quinoa, click HERE.

2. While the quinoa is cooking, make the dressing. Process dressing ingredients in a blender or food processor until combined, like so:

3. Once the quinoa is done and cooled down, add it to a large bowl. Add the rest of the ingredients and fold in the dressing. Top with crushed tortilla chips! :) Or use tortilla chips to scoop it out! :)

I was completely confused as to where Boo was learning these not so nice phrases until I sat down with a big bowl of this for lunch and turned on my recorded episode of Housewives.

One of the ladies shouted, “What the He!!”, and Boo quickly responded…

Ya. You get the picture.

Tomato Basil Quinoa Salad

I have this problem with saying no to buying things when they are on sale.

Whether it’s a good sale or bad, I will somehow find a way to convince myself that it’s worth buying because I’m saving money. (Although I’m not taking into consideration that I probably wouldn’t buy that item normally…)

That’s right. You can bet that I still have yet to find a place for that life sized green butterfly wall decor that I bought on the sale rack at Pier 1, or the ugly lamps that my neighbor was selling for a STEAL, and don’t forget to mention a grey chair sitting in our living room with an unquestionable wet stain right on it…

But the worst part of my problems happens when I buy food that’s on sale. Like when I saw a sign off the side of the road for a  huge box of tomatoes, let’s say maybe 30 to count the size of baseballs, for 6 dollars.

Let me remind you our household is only 2 1/2…and one of those persons passionately hates tomatoes. (Hubbers.)

So by the time those tomatoes are gone I’m either going to have one heck of a stomach ache, or turn red and round like a tomato…I’m hoping for the latter.

Unless of coarse you want to come over and pick up some tomatoes? I’ll do a free trade, maybe for a huge pillow? One that would most likely cover that stain…yuck.

But if whole tomatoes aren’t your thing, maybe dicing them up and throwing them in a salad is. And if that’s the case, consider your self lucky!

Tomato Basil Quinoa Salad


2 c. prepared quinoa

1 can navy beans, drained and rinsed

3 1/2 c. – 4c. diced tomatoes

2 c. spinach

1 c. packed basil


2 TB. balsamic vinegar

1 TB. olive oil

2-3 cloves garlic finely diced

zest of one small lemon

salt and pepper to taste

(parmesan cheese:optional)


1. Whisk the dressing ingredients together and set aside. 

2. In a food processor, finely chop basil leaves and spinach. Set aside

3. In a large bowl add quinoa, beans, tomatoes, chopped greens, and dressing. Mix until combined, and add more salt and pepper to taste.

4. Set in fridge until ready to serve.

If you want, feel free to add parmesan cheese on top.

This would be a great side dish, main dish, or a healthy snack! I had it for lunch, and ate it on top of pita chips:

Now I’ve got to work on my other ‘problem’, which is making excessive messes in the kitchen…

Either that, or I’ve got to some how find someone willing to buy that stained chair…

Some idiot will buy it, right?

Roasted Quinoa Bean Burger

I’m feeling extremely happy today!

Not because I found a $50 gift card to Target at the bottom of my diaper bag…

But because I am happy to say that I have kept up with my running goals.

I never thought I would pick up running again after having Baby Boo. After not working out for “nine months”…which turned into…a year…it is just so hard to pick back up.

Sure I walked, and did some spin classes here and there, but when your a mom 24/7 with no time for yourself…

It’s hard to fit it in.

And now I wonder…

How do people with more kids exercise?? Take time for yourself??

I guess this whole Mama thing is a work in progress, but I can attest that every day Baby Boo gets older, it’s easier to exercise. Now that she can entertain her self with teething biscuits and measuring spoons,

Mama can fit in a workout video here and there…

Or have more time in the kitchen to cook some delicious food. =]

Like a life changing…

OK I won’t go there again.

But i’ll just say…it’s pretty amazing.

Roasted Quinoa Bean Burger


1/3 cup cooked black beans

1/2 cup assorted roasted veggies

(sweet potato, zucchini, onion drizzled w/ EVOO & balsamic vinegar, S&P)

1/3 cup plain cooked Quinoa


*A reader said these stick together really well when you add 1 chia egg to the recipe!*


1. Start with your veggies. I used 1 sweet potato, 1 zucchini, and 1/2 of onion.(What I had on hand. Would def suggest the sweet potato & onion!) Chop and spread on baking sheet. Drizzle w/ EVOO and Balsamic vinegar, Salt and pepper. If you don’t want extra veggies to save for later uses in the week, divide veggies in half. (I.E. 1/2 sweet potato, 1/2 zucchini..etc..)

2. Cook in oven to 350 for 30 minutes.

3. Reserve 1/2 cup of mixture, and if you have extra veggies, save the rest in a sealed container in fridge to use through out the week. On salads, in sandwhiches, in quesadillas, etc..

4. In a food processor add veggies and black beans.

5. Blend until a little chunky.

6. Then add quinoa and process until blended. Leave a little chunky, you don’t want it too creamy.

7. Add a little spices if you would like such as cumin or paprika. Then add Salt and Pepper to taste.

8. Form into balls, 2-3, and flatten out to patties.

9. In a preheated 400 degree oven, bake patties for 30 minutes. 15 minutes on both sides.

10. Once they are done, you can add a little coconut oil in a skillet and fry both sides for a crispy outer edge. (optional)

11. Place patty in a tortilla, or hamburger buns, and load with your favorite toppings.

12. Enjoy!

Unfortunately I was out of toppings since I was Low on groceries.

So I used some cilantro dressing and mustard…

Whatever works =]

This “burger” has amazing stats as far as nutrition goes. I don’t like to count calories, but these are pretty amazing =]

Nutrition Facts  


User Entered Recipe
3 Servings  
Amount Per Serving
Calories 182.3
Total Fat 2.1 g
Saturated Fat 0.1 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 14.5 mg
Potassium 337.2 mg
Total Carbohydrate 35.1 g
Dietary Fiber 5.5 g
Sugars 5.3 g
Protein 6.7 g

Ok, are you ready for a challenge question??

What the heck does a sweet potato look like?

Are they orange, like sweet potato fries, or are they white like a regular potato..??

I’m so confused.

Apple Maple Cinnamon Quinoa Parfait

Enough said…

Baby Boo is still sick. She still isn’t sleeping, and now she sounds like a truck on the highway every time she breaths. Good news is, she is doing better on perfecting the crawl..

She has now upgraded from plank to downward facing dog.

Baby steps…


Last week when I went grocery shopping I picked up some things that I normally don’t purchase.

You might think it’s odd that I don’t buy apples, but I usually forget about them because I rarely eat them. In fact, I used to think that apples only tasted good doused in peanut butter.

I was so wrong…

There are many other ways apples can taste delicious.

Like covered in caramel… =]

I also picked up some Quinoa.(pronounced KEENWAAA)

Quinoa is super good for you! It is an AMAZING source of protien, and has a fabulous amount of fiber. It also has a great amount of calcium, and is low is saturated fat and cholesterol. It contains  a great source of magnesium, which is a great antioxidant.You can add it into basically anything. Throw it into a sandwhich, salad, soup, borrito…ANYTHING! And for those whoe are gluten intolerant, you can use Quinoa flour for baking.

At the beginning of the week I made some and left it in the fridge to use through out the week. It’s super easy to make.

Just take 1 part Quinoa to 2 parts water, and soak the Quinoa a pot of water for 15 minutes.

Once soaked, boil the Quinoa in the water, then cover and reduce to a simmer for 15 minutes. After, let sit covered for 5 minutes.

The result should be light and fluffy =]

Ok so why am I talking about quinoa and apples?!?

Because I made a delicious breakfast out of them of coarse! =]

Apple Maple Cinnamon Quinoa Parfait


(For apples)

1 Chopped Apple (I used Gala)

1 tsp. Cinnamon

1/4 tsp. nutmeg

1 TB 100% Pure maple syrup

(For Quinoa)

1/2 cup cooked Quinoa

1/2 tsp. cinnamon

1/4 nutmeg

1/2 tsp. 100% maple syrup

(For yogurt)

1/2 cup plain(or vanilla) greek yogurt

1 tsp. 100% pure maple syrup

1/2 tsp. cinnamon


1. In a heated saucepan, stir in apple and spices (not syrup).

2. Continue to stir for about 5 minutes, or until apples begin to soften.

3. Then drizzle in your maple syrup.

4. Stir for about 5 minutes until apples are caramelized and soft.

5. Then remove from heat, and get another saucepan (or use the same one) and add quinoa, spices, and syrup. Heat and stir for about 5 minutes.

6. While quinoa is cooking, in a separate bowl, mix your yogurt ingredients together.

7. Once everything is prepared, layer your parfait.

Quinoa, Apples, and Yogurt.

8. Repeat till you reach the top =]

This is a protein packed breakfast, so it’s a great after workout meal!

I can definitely see adding maple almonds to this as well.

Now how do you like them apples?

Diva Adventures: True Food Kitchen

I always love reading about healthy places others go to eat, especially since restaurants like these are hard to come by!

So I knew this week when I was visiting my family in California, I had to share with everyone a natural foods restaurant we ate at! Just in case you are ever in the neighborhood… :)

True Food Cafe, where do I begin! My mom and dad ate here a few months ago and right away my mom told me she wanted to take me there! It’s located in the heart of Orange County at Fashion Island Mall, if you’ve ever been there it’s well…it’s a little heaven on earth!

The restaurant’s atmosphere was fantastic and so fun and inviting. Everything was so bright, fresh, and natural!

One of my things when judging on whether a restaurant is good or bad is how full it is during ‘meal times’, and trust me…There were a lot of people waiting to get in!

The first thing we did when we sat down was look at their Natural Refreshments they had to offer, and this is where the excitement really started to kick in! I LOVE restaurants that offer fresh juices and drinks, but as many of you know this isn’t something you find often..If ever!

Our drinks were:

Hangover Rx: Coconut Water, Pineapple & Fresh Squeezed Orange Juice (Pictured Left)

Ruby Moon: Ruby Grapefruit, Yuzu, Agave, & Soda (Pictured Right)

Kale Aid: Kale, Apple, Cucumber, Celery, Lemon, & Ginger

Usually for Boo I always order water, but I really really wanted to try their Honey Lemonade :) ! Unfortunately the little gal was being quite possessive over it, so I had to sneak little drinks here and there when she wasn’t looking!

The menu was beyond…how do I put this…beautiful! :) Everything was full of nutrients, veggies, handmade, fresh, and totally Diva-Approved! I have to add that my husband would totally try most items on the menu, which is saying a lot. They had a selection of meaty sandwiches, pizzas and burgers, which any husband would love!

Our second order was the appetizer, and shocker…we chose the hummus :) ! It was one of the BEST hummus plates I’ve ever had, and that says a lot coming from a hummus whore like myself. It was topped with a greek salad of olives, feta cheese, cucumber, and seasonings. If you want the recipe, check out the Cookbook, which features tons of other recipes from the restaurant!

For the main coarse, I wanted to try everything on the menu. (At this point having a table with 20 friends would have been ideal, that way I could try everyones food!) My mom and I both ordered salads, but now I wish I would have ordered something different so I could have tried it!

Mediterranean Chopped: Cucumber, Olive, Cherry Tomato, Quinoa, Feta, Marcona Almond & Lemon Oregano Vinaigrette (Topped with Salmon)

I have to take a second to talk about the Kids menu…

Hands down, one of my favorite parts of this meal! It was SO relieving to read a kids menu that didn’t include Kraft Macaroni and Cheese, or frozen chicken nuggets! Every item on the menu was fresh, kid friendly, and something that I would be extremely happy to feed my child!

Almond Butter, Apple & Banana Sandwich with Grain Nut Bread and Carrot Sticks (Wish the BEST homemade Dill Ranch!) (Pictured Left)

Spaghetti Squash Casserole: Fresh Mozzarella, Organic Tomato & Zucchini (Pictured Right) My sister in law ordered this and it was one of my favorite dishes! It was so comforting and full of veggies,which is a plus!

Harvest Chopped Salad: Squash, Apple, Pomegranate, Walnuts, Goat Cheese & Balsamic Vinaigrette (Topped with Chicken)

So would I ever go to True Food Kitchen again if I had the chance?

That’s like asking if I would like a piece of chocolate cake…Yes!Yes!Yes!

And it’s right next to a large selection of shopping, which well, makes it the perfect stop for anybody! :)




Top Posts of 2012

This has been an extremely blessed, successful, and full of happiness kind of year which I am forever grateful for! Of coarse I’m sad it’s coming to an end, and that my littles are growing up faster than beyond my control, but I am excited for the new adventures that next year will bring! (A new job/state/friends/far away from loved ones/etc.)

To add to that, this blog in general has grown beyond my imagination and I can’t even begin to thank and send virtual hugs to those that have been readers, sent kind emails, comments, tweets, etc. my way. I want you to know I read and appreciate every.single.one!

In honor of the blog, I thought I would share and take a look back at some of the ‘Top Posts’ over the coarse of 2012, ranging between foodie to non foodie! Thanks again for all your support and love! Without you guys, none of this would be possible!

1. Lemon Quinoa Cilantro Chickpea Salad

2. Homemade Diva Ding Dongs

3. Hearty Whole Grain Basil Bread

4. Peanut Butter Pong Balls

5. S’mores Milkshake

6. Butternut Squash Pizza Crust

7. Crock Pot Indian Spiced Lentils

8. Chickpea Salad Sand Which (2 kinds!)

Strawberry Basil & Regular

9. Cinnamon Rolls

10. Grain Free Sugar Free Single Serving Chocolate Chip Cookie

11. 15 Minute Lemon Parsley Spinach Salad

12. Hearty Chicken Tortilla Soup (Or Chickpea Soup!)

1. All about Green Drinks 101                                           2. The Healthy Grocery List

3. Chia Seeds 101                                                                   4. Toddler Food and Picky Eaters (Pt. 2 is coming!)

1. Magnetic Makeup Board/Brush Holders                    2. Boo’s First Birthday-Vintage Circus

3. Boo’s Second Birthday-Minnie Mouse Themed

4. Introducing Sweet Pea

Also friends, if there is anything new you want to see hear on the Diva Dish I would LOVE LOVE LOVE your input! :) XOXOXO


Hearty Chicken Tortilla Soup

I’ve never been so happy to welcome this cold and overcast weather that San Diego has been having recently! Normally, I would much rather embrace the sunshine…But recently the extremely hot sunshine melts that makeup right off my face within 5 minutes of being outside. Me+no makeup=scary monster.

Even though cold weather tends to make me want to spend my day in my bed, us girls decided a day out shopping and pumpkin picking was way more fun. So we grabbed my mom to come with us and out we went. First we did some damage at Target, and then we headed to Nordstoms for lunch.

I think I’ve converted both my children to Nordstrom’s lovers…Especially Sweet Pea.

Next we headed to the pumpkin patch where Boo rode her VERY FIRST pony. I was nervous that halfway through the ride she would be screaming to get off, but alas she proved me wrong. She smiled the ENTIRE time, and then asked me if we could take the pony home.

I told her no and blamed her Daddy…

After ponies and baby goat petting we headed to get our pumpkins. We contemplated getting a pumpkin that Boo could fit in herself once it was carved, but then I thought about what the hubby would say…Probably something along the lines of, “YOU picked that pumpkin…Therefore YOU will carve it. But, I mean if you need help eating those pumpkin seeds by all means..I’M your guy!”

As soon as we got home I knew that I had to cook something that was warm and filling for dinner, since us girls had done lots of walking and a minor amount of damage to our wallets.

Minor…Major..Same thing.

*This soup was put together in all of about 10 minutes since I had a lot of leftover prepared food just sitting in my fridge. The ingredients are definitely versatile, and if you want a vegan option, omit the chicken and double/triple the beans! If you have a toddler that is anti soup, just do what I did and pick out all the ingredients and put them on her plate sans the broth!*


1-2 TB. coconut oil

1/2 medium onion diced

1 TB chopped garlic

1 1/2 c. frozen or fresh cooked corn

1 can diced tomatoes

1 can black beans drained and rinsed

1-2 c. cooked quinoa

2 c. cooked organic chicken chopped-seasoned with salt and pepper

32 oz. organic chicken broth

2 tsp. cumin

1 TB dried oregano

1/2 tsp. paprika

1/2 tsp. coriander

1/4 tsp. celery seed (opt.)

salt and pepper to taste

cilantro, lime, avocado, and crushed tortilla chips for garnish


1. In a large pot heat coconut oil until fully melted. Add in onions and saute for a few minutes until they become clear and a little brown. Add in garlic and saute for another 1-2 minutes. Throw in corn, tomatoes, beans, quinoa, chicken. Toss ingredients together then stir in chicken broth. Add spices in and adjust to liking. Stir and let sit on stove on LOW heat until ready to eat. I made this about 45 minutes until dinner, so I let it sit for about 30 minutes on the stove on low and let the flavors come together. Top with desired toppings. (Fresh squeezed lime juice is a favorite!)

Thank goodness for leftovers! Tomorrow looks like it’s going to be another gloomy day, and I think we will just spend this one in bed watching Cinderella!

(Rather than going broke at Target….)