I have been sick this past weekend, so my workouts and healthy eating habits were severely lacking. Since this is my second post anyways, I figured I would update you on some things that I regularly include in my life to fit my schedule.
My boyfriend and I have started doing a workout circuit I found on my Pinterest (follow me here!) and it’s worked out pretty well for us so far. We do add some variations, but overall I think it really sets a standard for how we warm up and complete our daily circuit. The whole workout and the girl’s explanation can be found here.
The second thing that I include in my weekly health routine is making one of my favorite recipes EVER – quinoa cooked in vegetable broth. I know quinoa is making it’s rounds in the health food industry and is probably looked at as a ‘fad food’ but it’s honestly so tasty when cooked correctly and really satisfying. I’m adding my recipe below; feel free to tell me if you cook it differently or if you know of any variations!
- 1 cup of quinoa to 2 cups of vegetable broth (that’s the ratio – you can cook as much or as little as you’d like)
- half an onion (I usually use yellow or white)
- 2 cloves of chopped garlic (more or less to taste)
- olive oil
- seasonings (I usually use Italian Seasoning and Kosher salt and black pepper)
- Add the chopped onion and garlic into a pot with the olive oil. Salt and cook until golden brown.
- Add the dry quinoa to the pot and brown for a few minutes, until the kernels (beans? grains? whatever) turn darker in color. You don’t want to burn them, but get them a little crispy.
- Add the vegetable broth to the pot and stir really well, making sure you get all of the onion and garlic off the bottom of the pot.
- Raise the heat on the stove to bring to a boil and add your seasonings.
- Once boiling for about three to four minutes, lower the heat and cover. Let the quinoa simmer for a few minutes, stirring occasionally.
- When the liquid has been absorbed, your quinoa is ready to serve!
Thank you guys for reading!