Coconut Quinoa with Ginger Pears

[2 fat, 1 fruit, 1 grain, 2 protein]

I’ve had a pear sitting in the freezer for over a month now. It just stares at me and I’m getting annoyed looking at it. This morning I ended the torture!20140330-162608.jpg

Pears are high in fiber and antioxidants. Just one pear has about half of your daily need of flavonols. Flavonols are plant pigments that protect the cells from oxygen damage, prevent excess inflammation, and help protect blood vessels from leakage or breakage. You can read more about the anti-inflammatory, antioxidant, and anti-cancer properties of pears here.


1/2 cup cooked quinoa [1 grain, 1 protein]

3/4 cup milk (dairy or non-dairy)

3 tbsp egg whites, or 1 egg [1 protein]

1/4 tsp vanilla

1/4 tsp ground ginger

1-2 tsp sugar

1/2 pear [1 fruit]

2 tbsp coconut shreds [1 fat]

4 walnut halves, chopped [1 fat]

>>Bring the milk to a boil. Add the cooked quinoa and lower heat to a simmer. Add the ginger, vanilla, and sugar. Let everything cook, uncovered, for about 20 minutes or until most of the milk has been absorbed. Add the pears, walnuts, and egg whites. Let it thicken, and then top with coconut shreds.


Happy Green Day! (No, not the Band…)

Happy St. Patricks Day!

If you haven’t already, please fill out this quick survey so that I can continue improving FeedMeColor. Thank you to everyone who has already completed it!20140316-200502.jpg

Yesterday my friends and I went into Southie to watch the St.Patricks Day Parade. On our way there, we stopped to get breakfast at our favorite local coffee shop. We saw that they had green colored bagels so obviously we had to order some (to get into the spirit-right?). I saw the girl working the counter start to go towards the regular colored ones, and I exclaimed “MAKE IT GREEN!”. From then on, we “made it green” for the rest of the day. Including these homemade oreos!

I’m not Irish but I do like to think that I’m celebrating the holiday by eating green foods. Here are a few dishes I consider green enough for St. Patricks Day:



20140312-203652.jpgWhat are your St. Patricks Day “green” (or traditional) recipes?


Soy Ginger Quinoa Salad

1 grain, 2 protein, 1 1/2 vegetable20140312-203652.jpg

Have you ever watched the documentary Blackfish?

I decided to watch it last night after I heard about the new bill being proposed by a California state legislator. The bill would ultimately ban the captivity of Orcas, causing major disruption at Sea World.

I’m fairly good at watching documentaries. By this I mean I try to juxtapose and decontextualize the information presented. However, watching this documentary was eye opening. I was shocked and often times uncomfortable. Now that’s a documentary.


If you’re interested in marine biology, politics, or enterprise corruption I would definitely suggest watching Blackfish. I’d love to hear what you all think of it!

I watched Blackfish while eating this Soy Ginger Quinoa Salad. I would highly suggest doing the same.

1/2 cup cooked quinoa [1 grain, 1 protein]

1/2 cup edamame [1 protein, 1 vegetable]

1/4 cup cucumber & carrot, chopped [1/2 vegetable]

1 small garlic clove, minced

1 tsp soy sauce/ tamari

1 tsp rice vinegar

1 tsp ginger, minced/chopped

>>Combine all ingredients in a bowl. Top with toasted sesame seeds.

Soba Noodles with Peanut Ginger Sauce

2 grains, 2 proteins, 1 vegetable20140310-143917.jpg

Growing up, I had buckwheat, or “Kasha”, all the time. It is one of the most popular grains in Russia and is often served with mushrooms and butter. There is even a Russian proverb, “Маслом кашу не испортишь” , or “You can’t spoil Kasha with butter”.

Sadly, I didn’t know how to translate “grechnevaya kasha” to English until I was in college. When friends came over for dinner I usually stuck with “this oat, rice, kasha stuff…you’ll like it don’t worry”.

They probably worried.
20140310-143922.jpgOn the other hand in Japan, soba, meaning buckwheat, is usually eaten in noodle form. Soba noodles are high in fiber, B vitamins, and full of minerals like manganese. Although the protein is not complete, it is a higher quality protein than regular spaghetti.


To complete the protein I added nuts, seeds, and edamame to the dish. It was absolutely delicious!

Peanut Ginger Dressing:

1 tbsp PB2 [1/2 protein]

1 garlic clove

1/2 tbsp chopped ginger

1/2 tbsp tamari

1 tbsp lemon juice

1 tbsp water


3.5 oz soba noodles, cooked [2 grains, 1/2 protein]

1/4 cup grated carrots

1/6 bell pepper, julienne cut

3/4 cup edamame, spinach, broccoli blend [1 vegetable, 1 protein]

>>Cook soba noodle according to package. Steam vegetables or sauté in 1 tsp oil. Combine noodles and vegetables in a dish, pour dressing, and stir. Garnish with toasted sesame seeds or chopped peanuts.

Chai Rice Pudding with Fig and Ginger

1 fruit, 1 grain, 1/2 protein


Happy Belated International Woman’s Day!!! In many countries this is a highly celebrated holiday. Everyone gives thanks to the women in their lives with gifts and flowers (woohoo!).

To celebrate, we hosted a dinner with a few of our family friends. We tried a few new recipes, but because of the recipe testing, I made twice the amount of food we needed.

Talk about leftovers….

This morning I started “cleaning” the fridge. I started with the leftovers from yesterday’s lunch, a blend of quinoa and brown rice.

20140309-105645.jpgI really debated making my apple raisin breakfast quinoa with this, but decided to try something new.

This dish has just the right about of chai flavor. I incorporated ginger and figs to enhance the flavors, and I love it!

1/2 cup cooked brown rice & quinoa blend [1 grain]

1/4 cup unsweetened almond milk

1/3 cup water

1 chai tea bag *

3 dried figlets [1 fruit]

1.5 tbs egg whites (optional) [1/2 protein]

1/2 tsp fresh ginger

1/2 tsp cinnamon

1/2 tsp vanilla

1 packet stevia or 1/2 tbsp sugar

>>Steep tea bag in 1/3 cup of water. Chop, or blend figlets. Bring everything (but the egg whites) to a boil. Add cooked grains. Once most of the water has evaporated, add the egg whites to give the pudding a thicker consistency.

Top with coconut flakes, chopped almonds, or more figs.

* I used Tazo Organic Chai 

Sweet Curry Miso Swami Bowl: Life Alive Remake

3 grains, 1 1/2 fats, 1/2 fruit, 1 1/2 protein, 1 vegetable20140307-152632.jpg

When I remade the Adventurer Bowl from Life Alive, it was the highlight of my day. Heck, it was the highlight of my week!

But sommeonee in the family got a little jealous. “Why do you make all the good food for yourself?…I want that for dinner tonight”


Fine! Easy enough for me. I decided to switch it up and make my dad’s favorite from Life Alive: The Swami. I’ve tried both at the restaurant and the Adventurer is still my go-to. However, the dishes are completely different so to each his own.

20140307-152650.jpg… I should probably stop with all these remakes. I mean is this even legal? Can I get sued by Life Alive for this?

20140307-152657.jpgIt would be worth it.

I think.

Sweet Curry Miso Dressing (1-2 servings) adapted from Andrea Lucas:

1 garlic glove

1 tsp freshly minced/chopped ginger

1 tsp tamari (or soy sauce)

1 tbsp lemon juice

1 tbsp water

1/2 tsp curry powder

1/2 tsp honey (or agave)

1 tsp miso paste

The Swami (1 serving) adapted from Life Alive:

1-2 leaves kale

1 cup cooked quinoa & brown rice blend* [3 grains, 1 protein]

1 oz. white/cremini mushrooms (optional)

1/3 onion

1/2 cup broccoli, steamed [1/2 vegetable]

1/2 cup shredded carrots [1/2 vegetable]

1 tbsp nutritional yeast [1/2 protein]

1 tbsp almonds, chopped [1/2 fat]

1 tbsp raisins [1/2 fruit]

1 tsp olive oil [1 fat]

>> Sauté onions, mushrooms, broccoli and carrots in oil. Chop almonds and roast them slightly  in a separate skillet to bring out flavor. Chop Kale and arrange on a dish. Add cooked brown rice and quinoa blend. Top with sautéed vegetables, almonds, raisins, and nutritional yeast. Drizzle the sweet curry miso dressing over everything.

*I used Seeds of Change ready to heat packs, but you can make your own brown rice & quinoa mix.