Hello beautiful people! Today is another "What I ate Wednesday post" and I'm excited to share what I've been enjoying in the kitchen. The image above are overnight oats I threw together and topped with fresh blueberries and toasted pecans. I have to be honest, this particular overnight oats recipe wasn't my favorite because it suggested steel cut Irish oats. Don't get me wrong, I LOVE steel cut oats (nothing else sticks to your ribs in the morning like a bowl of them!), but the texture was just too chewy for my liking. Lunch was much better!
A plate of organic baby spinach topped with (whateverwasinthefridge!) sliced mushrooms, baby carrots and bbq tofetti (awesome pre-made tofu) and my favorite (!!!) new salad dressing from the "Health Starts Here" section of Whole Foods. It tastes really rich, but does a body good.
Dinner is a new favorite and will be appearing at many a dinner party I'm invited to. They are a version of Whole Foods' Sweet Potato Quinoa Cakes. I was lucky enough to find the recipe online from the blog "Eating Bird Food." It's basically a mixture of wild rice and quinoa...
some cooked sweet potato, onions, dried cranberries and spices...
and then you turn them into a bunch of small patties, bake them and DEVOUR them. Simple, simple, simple, loaded with flavor and packed with protein!
Sweet Potato Quinoa Cakes
- 1 lb. sweet potatoes (2 medium sized), peeled and cut into 1 inch chunks
- 1 cup quinoa, rinsed and cooked according to package directions
- 1 cup lundburg wild rice blend, cooked according to package directions
- ½ cup green onions, sliced
- ½ cup dried cranberries, chopped
- 1 tablespoon dried sage
- ½ tablespoon sea salt
- ½ teaspoon black pepper
- Preheat oven to 350°.
- Steam sweet potato chunks for 20-25 minutes. Then puree sweet potatoes in stand mixer. You could also use a food processor or blender.
- Combine mashed sweet potatoes, cooked quinoa, cooked rice, green onions, cranberries, sage, salt and pepper.
- Form and flatten portions of the “dough” into patties.
- Lay the patties onto parchment paper that has been sprayed with cooking spray (or stoneware) and bake for 15-20 minutes until they’re lightly brown and crisp on the outside.
- Serve warm, at room temperature, or straight from the fridge.