Recycled Canvas Bags and Hats by PAZ Apparel | Fashion Peace.

Quinoa With Eggs on Brown Rice Bread Toast

Here's another way to enjoy my quinoa salad. For this version add a can of beans or 5 bean mix.

Then I scramble one egg with a sprinkle of cold water, a pinch of sea salt and black pepper. (I cook my egg in the microwave in a Small bowl. It only takes one minute and the scrambled egg comes out perfectly tender and slightly moist. Not rubbery as you'd expect.)

Double toast a slice of brown rice bread, drizzle with olive oil and top with the scrambled egg. (If you double toast your brown or white rice bread you'll get a nice crunchy piece of toast. Otherwise rice breads tend to toast up a bit chewy.) 

Cover the egg with the quinoa salad mixture and enjoy!

Plastic Bags, power strips, and rechargable batteries

Nine months later and I'm still using the same zip lock bags I spoke about in an earlier post about recycling.

I've managed to develop a habit of cleaning and drying our bags which in the long run has saved us real cash and since I'm reusing them over and over and over I'm relieving our land fills just a tiny bit.

I never did buy a new smart strip but we do still unplug power draining devices like the tv and computers. Our electric bill went from $60 a month down to $30 a month so I know it's making a noticeable difference.

And finally, the USB port rechargeable batteries never actually caught on in our house. Yes I'm sorry to say I'm still buying boxes of batteries from IKEA. Not everyone is perfect, right?

Healthy Quinoa Fish Tacos

Quinoa is an ancient grain prized for its nutritional value and considered an unusually complete protein source.

I came up with this recipe after a decision to cut down on my gluten intake. I consider myself a pretty busy person however I make it a point to prepare this salad/condiment because it forces me to slow down a tiny bit. 

The result? A nurturing food that I feel good about eating. And the best part is its versatility. I eat it alone, on rice crackers, with refried beans in a rice tortilla, on scrambled eggs with rice bread toast, you name it.

And for variety I'll switch up the vegetables but I always dice everything. That's the secret.

Anyway, this particular recipe is fairly straight forward. Simply dice most vegetables and then combine all of the ingredients when your prep work is finished.

1 Beet diced (for a brilliant color and sweetness)
1 Carrot medium shred (optional, for sweetness and moisture)
1 inch slice of red cabbage, diced (for colorful crunch)
1 inch slice of green cabbage, diced (for more crunch)
1 stalk of celery chopped (for yet more crunch)
leaves of celery stalk minced (for flavor and color)
1 half onion diced (for flavor)
1 half green pepper diced (for flavor)

1 mug quinoa (1 mug of quinoa requires 2 mugs of water for cooking)

Bring quinoa to a boil then turn your heat down and let simmer for 20 minutes. The point is to have a virtually moisture free pot of quinoa when you are finished. Let cool completely.

To your vegetable mixture add, to taste: Rice vinegar, a couple drops of sesame oil, salt and pepper.

When your quinoa has completely cooled blend with the vegetable mixture. Mix well and season with vinegar, salt and pepper as needed.

Fish: Coarsely chop one fully cooked Basa fillet. (drizzle a small amount of olive oil, season with sea salt and pepper, then bake)

Arrange hot or cold cooked fish on top of a corn tortilla, spoon the quinoa mixture over the top and drizzle some rice vinegar and serve immediately! Enjoy!