I’m just saying.
It also doesn’t help that yours truly has three titanium screws in my left hip joint, which limits enthusiasm for some popular aerobic routines. Maybe if I turned, turned?- I would still fit mine
All I can say is thank you goddess for black leggings. And comfortable jogging bottoms. Paired with a tunic top they hide a multitude of muffins.
And cake.
Karina xo
Quinoa + Spinach Salad Recipe with Cherry Tomatoes
This naturally gluten-free salad is delicious and dairy-free vegan. If you like dairy, a goat cheese or feta crumble would be fabulous (although, honestly, I didn’t miss the cheese). Note: Before cooking the quinoa, rinse the quinoa thoroughly in a fine mesh strainer.
Ingredients:
Extra virgin olive oil
1 clove garlic, minced
About 1/2 – 2/3 cup cooked quinoa per person
1 generous cup of washed organic baby spinach leaves per person
A handful of organic cherry tomatoes per person, halved
1 shallot per person, washed, sliced
Sea salt and freshly ground pepper, to taste
Sprinkle with fresh or dried herbs: parsley, thyme, basil or mint
A small sprinkling of nutmeg
Squeeze of fresh lemon juice or rice vinegar
Instructions:
Lightly heat a large pan (I used a wok). Pour a little extra virgin olive oil. Add garlic; mix and heat the oil for a minute.
Add the cooked quinoa and heat through. Add the spinach leaves, tomatoes and shallots. Season with sea salt and freshly ground pepper. Sprinkle with nutmeg and herbs. Stir to combine.
Sprinkle with lemon juice and mix. When the spinach starts to wilt, remove it from the heat (I don’t like soggy spinach so I cook it very quickly).
Serve in a bowl.
Dig.
Recipe source: glutenfreegoddess.blogspot.com
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Notes on the recipe:
