Post(s) tagged with "food"

10 Quinoa Recipes To Try Now!

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My love for quinoa is a fairly recent thing. If we’re out to dinner and quinoa is on the menu I usually order it. It’s just so good and such a great vessel to impart tons of flavor! Not to mention that it’s a great substitute for pasta and rice. However I’ve only made it once in the past and it wasn’t very good. Let’s just say it turned me off to quinoa for a very long time. But I’m determined to master the art of cooking quinoa and did a little Pinterest searching for yummy recipes. Here are some of the top recipes I plan on whipping up in the kitchen this season! 

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Garlic Mushroom Quinoa 

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Mexican Street Corn Summer Quinoa Salad 

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Quinoa Fried Rice

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Mexican Quinoa 

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Greek Quinoa and Avocado Salad 

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Chickpea and Vegetable Curry with Quinoa

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Quinoa Taco Salad

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Black Bean and Quinoa Enchilada Bake

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Tomato Quinoa Risotto 

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Lemon Quinoa Cilantro Chickpea Salad


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[Receip] Korean BBQ - Kalbi

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Ever since I started incorporating meat back into my diet in December I’ve become obsessed with short ribs. I’ve cooked them in the crockpot, I’ve seared them off and finished them in the oven, and recently I’ve gilled them with the most ah-mazing marinated that I just couldn’t keep the recipe to myself. I would consider myself a foodie and one of my all-time favorite styles of food is Korean BBQ, specifically Kalbi, a traditional Korean BBQ dish of marinated short ribs cooked on a grill. I’ve altered this receipt from one I love on but feel free to head to the original recipe for a different take on a great meal. Enjoy!

What You’ll Need:

  • 3 strips of beef short ribs
  • 1 cup packed brown sugar
  • 1 cup soy sauce
  • 1/2 cup water
  • 1/4 cup olive oil
  • 1/4 cup onion, diced  
  • 2 cloves garlic, diced
  • 2 tablespoons sesame oil
  • 1/4 teaspoon black pepper

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Coat beef strips in brown sugar making sure to evenly cover. Place in a Ziploc back and let sit at room temperature for 10 minutes.

While beef is resting prepare marinade whisking remaining ingredients in a medium sized bowl. Pour marinade in Ziploc bag with beef and seal tightly letting it sit at room temperature for at least 30 minutes.

Heat grill to medium-hot. Grill short ribs to desired doneness, about 4 to 5 minutes per side, turning only once.

Remove from heat and let set for at least 5 minutes. Cut into even pieces and sprinkle with sesame seeds. Serve with your favorite sides and voilà!

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Recipe Adapted from

[Recipe] Mushroom Risotto

Happy Wednesday, my lovelies! Today I thought I would bring you a little food for thought. Get the pun there? I realize that I hadn’t shared a recipe with y’all in far too long and found it only fitting to share one that I’ve become obsessed with. Note, this mushroom risotto recipes wouldn’t make one of Rachel Ray’s 30 Minute Meals spots, it takes a lot of time to prepare. Bon appetit!

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What You’ll Need:

  • 8 cups chicken broth
  • 3 tablespoons olive oil, divided
  • 1 diced onion, divided
  • 2 minced garlic cloves, divided
  • 1 pound sliced fresh mushrooms of your choice (I chose Portobello’s)
  • 2 tablespoons butter
  • Salt and pepper
  • 2 cups Arborio rice or short grain rice
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmesan cheese


Bring a medium sauce pan with the chicken broth to a simmer over low heat.

In a large skillet heat 1 tablespoon of oil over medium heat. Add 1/2 onion and 1 clove garlic stirring until translucent, about 5 minutes. Add the mushrooms and butter. Sauté for 5 minutes until lightly browned and season with salt and pepper. Set aside.

In a saucepan add remaining 2 tablespoons of oil. Sauté the remaining 1/2 onion and garlic clove for 1 minute. Add the rice and continually stir until it is well-coated, 1 minute. Stir in wine and cook until it is almost all evaporated.

With a measuring cup, add 1 cup of the warm broth stirring until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time, each time making sure the rice has absorbed the liquid before adding more. The risotto should be somewhat firm and creamy, not mushy. Transfer the mushrooms to the rice mixture. Stir in Parmesan cheese, cooking briefly until melted. Enjoy!

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Recipe adapted from

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[Recipe] Summer Salad

The other day I was craving olives. Now mind you, I like olives but they aren’t something I normally eat, or for that matter crave. If it’s on pizza then I won’t complain however if given the choice I never request them as a topping. After purchasing a pound and snacking on a couple I wanted to somehow incorporate the olives into a meal. That’s when I came up with the perfect summer salad recipe. Very Mediterranean inspired; it’s refreshing, healthy and finger licking good!

What you Need:

  • 2 Zucchinis
  • 2 Tomatoes, chopped
  • 1lb Seedless Olives, chopped
  • ½ Onion, chopped
  • 1 cup crumbled Feta cheese
  • Handful cilantro, chopped


  • 1 clove garlic, grated
  • 1 Lemon, juiced and zested
  • 1 ½ tablespoons of Honey Mustard
  • 1 tablespoon honey
  • 2 tablespoons of olive oil
  • Salt and pepper to taste


In a small bowl, zest and juice the lemon. Grate garlic and add honey mustard and honey. Whisk in olive oil and add salt and pepper to taste. Set dressing aside.

Meanwhile, slice the zucchini long ways into halves then again into fourths. Place on a baking sheet, drizzle with olive oil and season with salt and pepper. Bake at 375 for 15 minutes. Once they have cooled, chop up.

In a medium salad bowl add chopped tomatoes, onions, zucchinis, olives, feta and cilantro. Drizzle with reserved dressing and mix. Plate and serve! Yum yum in the tum tum!

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