Opa! Quinoa Kale Greek Salad

I’ve come to the conclusion that I need a pool boy.

A young good-looking man, that is well toned but not huge. He should have great hair, and the greatest smile.

He would be kind, and have amazing hands to delicately massage sunscreen on me.

His day would be spent brining me iced cold drinks and yummy snacks as I sit by the pool lounging in the sun – in a classy but still sexy bikini.

In this little wonder world, I would also be a size 2 and continuously scarfing down cupcakes …

A girl can dream can’t she?

Instead, I work Monday to Friday – suffer from humidity inflicted frizz ball hair and I don’t even have a pool.  

Size 2 – nope.

Scarfing down cupcakes … well that still happens 🙂 

In both my dreams and reality one thing stays the same – – I don’t want to do anything when it’s scorching hot outside.  

So we resort to bingeing on  salads.

This week, we went Greek and it was perfection. Add some grilled chicken or salmon and you’ve got yourself a meal!!

Opa! Quinoa Kale Greek Salad

1/4 Cup Quinoa

1 Tsp Black Pepper

1 Tsp Onion Powder

1 Tsp Salt

1 Tsp Garlic Powder

1 Tsp Dried Parsley

1 1/2 Cup Water

1/2 Cup Chopped Cucumber

1/2 Cup Baby Tomatoes

1/4 Cup Chopped Red Onions

1/2 Cup Kalamata Olives

1 Cup Shredded Kale

1/4 Cup Goat Cheese

Directions: 

Over medium heat, bring water to a boil.

Add the black pepper, onion powder, salt and garlic powder.

Add the quinoa and boil for 20 minutes ( or until all the water has absorbed).

Once the quinoa has become soft and yummy, fluff-er up!

In a medium-sized bowl, mix together quinoa – tomatoes – cucumber – onions – olives and kale.

Last but not least, top with crumbled goat cheese.

Refrigerate until ready to chow down on !! 

 

Stay sweet my loves, if anyone minds lending me their pool boy … let me know 😀

ohh and one more thing – – don’t forget to enter my tripple whammy cookbook giveaway 😀 … and now,

Stay Sweet xox

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Triple Grain Trail Mix Breakfast Cookie

Hola, mi amigas … how is everyone doing today?!?!

I’ve been in a mood lately – – a cookie kind of mood ( when am I not in a cookie kind of mood)

And when I’m in a mood … I gotta gotta gootttaaa do something about it.

So I did.

And taaa-daaaaa!!

Remember how I was telling you guys about Sarah, my April Foodie Pen Pal … (side note: STOP SLACKING sign up for May buddies … you get yummy stuff in the mail, and get to meet spanky people!!)  

Back on track … remember how I was telling you about Sarah. Well I sent her these … as well as some gourmet chocolate… a cute cupcake change purse and I also sent her these cookies.

And now I want to share them with you 🙂

I don’t mean to be bossy … but make them.

They’re yummy ….

They’re relatively healthy … relatively … or so I told myself.

I’ve actually been able to convince myself that these are so healthy I need to have them for breakfast 😀

Cookies for breakfast.

Ohhh what a concept – what an idea – – what a dream come true!!

Besides taking over the world, my other ambition in life is to completely satisfy the cookie monster.

True story.

Now that I think about it, it’s possible that we were probably meant to be best friends – he’s cute, cuddly, eats cookies 24-7…  what else do you need in a BFF?!?!

Go ahead … have a cookie or two (dozen) for breakfast!!

Triple Grain Trail Mix Breakfast Cookie

1/2 cup Butter, room temperature

¼ Cup Brown Sugar

1 Egg

½ Tsp Vanilla

¾ Cup Flour

½ Tsp Baking Soda

½ Tsp Cinnamon

½ Tsp Nutmeg

½ Tsp Sea Salt

1 Cup Oats

¼ Cup Barley + ¼ cup boiling water (allow to sit until the water is absorbed and barley puffs)

¼ Cup Quinoa + ¼ cup boiling water (allow to sit until the water is absorbed)

½ Cup water

1 Cup Trail Mix dried fruit and nut mix

Directions

Preheat oven to 350 oc. Prepare Cookie sheet ( I used a muffin top pan … :D)

Over low heat, in a small pot add puffed barley and quinoa – add ½ cup of water and allow to simmer until all of the water is absorbed ~ approximately 15 minutes. When finished, remove from heat and allow to cool.

In the meantime, cream butter,  brown sugar, egg and vanilla.

In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg and salt.

Mix’er up!! Add your dry mixture to the wet stuff. Next, add the oats. Then the cooled barley/quinoa mixture

And last but not least … the trail mix.

Fill your pan/ form into 12 large cookies.

Bake 15 minuets.

Allow to cool (well… at least don’t chomp them when they are still hot enough to burn the roof of your mouth :))

Breakfast of Champions 😀

Breakfast is served.

Have a great weekend my loves, I’ll be back on Sunday – brining a little joy to your life

xoxox