Rainbow Quinoa Bowl

Rainbow Quinoa Bowl by Erin Yeschin INGREDIENTS: Roasted Sweet & Purple Potatoes: 1 large sweet potato, peel and diced 6 small purple potatoes, peeled and diced 2 tsp extra virgin olive oil 1/2 tsp chili powder 1/4 tsp cumin 1/4 tsp kosher salt 1/4 tsp red pepper flakes Quinoa: 1 cup quinoa 2  cups veggie broth 1/2 tsp kosher salt, divided 1/2 tsp chili powder 1/2 tsp cumin 1/4 tsp garlic powder Juice of half a lime 2 tablespoon cilantro, chopped Raw Additions: 1 cup black beans, rinsed and drainedRead more

Shake It Bay-Bee Shake It!

As part of our new way of eating for the new year, we’ll be doing our best to up the leafy greens in our daily diet and cut the meat at least one day a week. Given we’re HUGE fried chicken lovers (with a honkin’ side of steak, of course) combined with our busy schedules, this new found culinary plan has potential of being quite a challenge. But when it comes to our health we refuse to give up, so we considerRead more