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Gluten Free Quinoa Salad

Written by Kaylea Le. Posted in Dinner, Food Blog, Lunch

Gluten Free Quinoa Salad 2

Drum roll…the moment you’ve been waiting for-the outcome of this colorful GLUTEN FREE Quinoa Salad.

What to do:

Cook 1 cup of Quinoa (follow instructions on the box). In a large bowl, add the quinoa, and everything in the recent veggies post. Combine ingredients, in the recent sauce post, in a bowl.

Pour dressing over the quinoa mix. Stir and enjoy!


Gluten Free Salad Dressing

Written by Kaylea Le. Posted in Food Blog

Gluten Free Salad Dressing

Now for the GLUTEN FREE salad dressing sauce…

  • 1/4 tamari sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 2 tablespoon chopped green onion
  • 1/4 cup chopped cilantro
  • 1 tablespoon sesame seeds
  • 1/4 teaspoon grated ginger
  • 1/8 teaspoon red pepper flakes
  • salt and pepper

Ready for the outcome of two posts?

Gluten Free Quinoa Salad

Written by Kaylea Le. Posted in Food Blog, Lunch

Gluten Free Quinoa Salad

Good morning LOVElies! Happy #FlexBowlFridays!!! We are having a potluck at work today and I’m planning to make a color GLUTEN FREE Quinoa salad. This salad is color, easy to make and Mmm YUMMY!

Here’s the first part of the recipe:
  • 1 cup chopped red cabbage
  • 1 cup shelled and cooked edamame
  • 1 red bell pepper, chopped
  • 1 orange bell pepper, chopped
  • 1/2 shredded carrots
  • 1 cup of driced cucumbers
Ready for the sauce? You’ll just have to wait for my next post!  Muahz!

Peanut Butter Noodle Bowl

Written by Kaylea Le. Posted in Food Blog

Noodle Bowl Peanut Butter

RAINBOW Spinach Noodles Hello LOVElies! If you like PEANUT BUTTER, you will love this dish! This delicious noodle bowl only takes a total of 30 minutes to complete.

What you need:
  • 12 oounces spinach noodle
  • 1 Tbsp. Olive oil
  • 1 Red bell pepper, thinly sliced
  • 1 Yellow bell pepper, thinly sliced
  • 1 large carrot, julienned
  • 1 cup shredded red cabbage
  • 1 cup shelled edamame
For the peanut sauce:
  • 1/2 cup of creamy peanut butter
  • 1/4 cup tamari
  • 3 Tbsp. water
  • 2 Tbsp. Honey
  • 2 Tbsp rice vinegar
  • 1 Tbsp grated ginger
  • 2 tsp sesame oil
  • 1 clove garlic, minced
What to do:

Cook pasta. Meanwhile, heat oil in a large pan over medium-high heat. Add bell peppers, carrots, cabbage, and edamame, and saute for 5 minutes.

Once pasta is cooked, add pasta and the remaining ingredients to the saute pan of veggies. Serve immediately. Mmmm YUM!!! Recipe inspired by GimmeSomeOven


Zucchine Marinara

Written by Kaylea Le. Posted in Food Blog

Zucchini with Marinara

Zucchini “pizza” Boat Good morning LOVElies! It was a beautiful weekend. I went to Kenwood, Maryland to check out the Cherry Blossoms (less tourist). Something about the look and feel about nature really set a peaceful relaxing mood, don’t you think?

Also, I’ve visited Great Falls to enjoy the beautiful view of the waterfalls- breathtaking!  Last but not least, I went jogging at the W&OF trail. It was amazing! I hope your weekend was just as relaxing

Anyhow, here’s a simple, quick and delicious snack/entree that will have you screaming for more!

What you need:
  • 4 zucchinis
  • 1/2 cup marinara sauce
  • 1/4 cup red onions
  • 1/2 chopped cherry tomatoes
  • 2 jalapenos
  • Red pepper flakes
  • Basil leaves
What to do:

Preheat oven to 400 F. Cut the zucchinis in half lengthwise, and scoop out the insides. Evenly distribute the marinara, topped with goodies, put it in the oven for 20-30 minutes. Remove from even, throw some chopped basil leaves on top… ENJOY! Mmm YUM!!

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