Quinoa with Roasted Veggies

Today is the 5th  6th day of the cleanse.

So far, so good!

My morning started off with a huge class of water and Yogi detox tea. Love the taste of this tea, it has a spiciness to it. Not in a hot spicy way. More like a cinnamony kind of a way.

For breakfast I had scrambled eggs with some mushrooms and bell peppers thrown in.

• 2 eggs- 1 whole egg, 1 egg white
• 1/4 cup chopped mushrooms
• 1/4 cup chopped bell pepper
• salt and pepper to taste

Had a VERY lazy morning and it was exactly what I needed. No rushing around, just pure laziness. Lunch rolled around and I decided to have a "Green Monster" protein shake. It had spinach, strawberries, green apple, vanilla protein powder, ground flax and Vanilla Almond milk. Yuuummmmm! 

• 1 cup vanilla almond milk
• 2 scoops Arbonne Vanilla Protein Powder
• Handful of spinach
• 1/2 cut up green apple
• 2 large frozen strawberries
• 1 tbs. ground flax
• A dash of cinnamon at the end

This isn't a regular size blender FYI

For dinner tonight I threw together a roasted veggie quinoa with balsamic. In the oven I roasted chick peas, mushrooms and red grape tomatoes. In a pan I cooked a chopped up red bell pepper and spinach. Tossed the quinoa in the pan to allow it to warm up. I transferred the mixture to a small bowl and added the roasted veggies. Then I drizzled some balsamic on top and tossed to coat.

Quinoa with Roasted Veggies

Ingredient: (Serves 1)

• 3/4-1/2 cup cooked quinoa
• 1 tbs. Extra virgin olive oil
• 1/2 tbs. crushed garlic
• 1/3 cup chopped red bell pepper (or color of choice)
• 1/3 cup mushrooms
• 1/3 cup grape tomatoes
• 1/3-2/3 cup cup chick peas
• Handful of spinach
• salt, pepper, sage and thyme to taste.

Directions:

Preheat oven to 425 degrees and cover a baking sheet with foil. In a bowl add grape tomatoes, chick peas and mushrooms. Add the crushed garlic, salt, pepper, sage, thyme and olive to the bowl of veggies and mix to combine. Add to the covered baking sheet, pop into the oven and cook for about 25-30 minutes. On the stove, heat a pan with a drizzle of olive oil (or whatever cooking oil you prefer) and add the bell pepper. Cook for a few minutes, add the spinach and cook until it starts to wilt. Add in the quinoa and cook for about 3 minutes to warm the quinoa up. Add this mixture into a bowl or on a plate. Once the roasted veggies are cooked, add to the plate or bowl. Drizzle with some balsamic and toss to combine. Enjoy!

I'm going to enjoy a kick back relaxing Friday night!

Until next time!