after a solid week of gorging myself on everything from stuffing to pie, my body is screaming for something a little on the healthy side.  there is just no way i can hang on like this from now till the new year.

quinoa is one of those great for you foods that will fill you up and make you feel good. it is a gluten free, whole grain that contains antioxidants, fiber and loads of other important nutrients to help you get back on track after a holiday.

spiced up and packed with other tasty ingredients, these quinoa cakes will help you feel better and please your taste buds at the same time.

spiced quinoa cakes

serves: 12 cakes

prep time: 30 minutes

inactive time: 20 minutes

active time: 10 minutes

total time: 1 hour

ingredients: 4 tbs coconut oil. 8 oz cooked quinoa, cooled (cooked to your package instructions). 2 eggs. .5 cup grated parmesan. .5 cup shredded carrot. .25 cup chopped bell pepper. .25 cup chopped green onions. .25 cup finely chopped pistachios. 5 garlic cloves, finely chopped. 3 large sage leaves, finely chopped. .5 cup greek yogurt. 2 tbs honey. 2 tbs lemon juice. 1 tbs kosher salt. 1 tsp freshly ground pepper. .5 tsp turmeric. .5 tsp paprika. .25 tsp ginger. .25 tsp cumin. baking sheet. parchment paper. .25 cup measuring cup. heavy pan.

start by combining the salt & pepper with the turmeric, paprika ginger and cumin. in a small bowl,

combine half the greek yogurt, 1 tsp of the spice blend, 1 tsp of the chopped garlic, the honey and the lemon juice together.

whisk together until well combine. top with a pinch or two of green onions and set aside.

in a large bowl, combine the quinoa, the rest of the greek yogurt, the parmesan, pistachios, eggs, bell pepper, carrots, green onions, garlic and the rest of the spice blend.

mix well until everything is combined.

lay your parchment paper on the baking sheet. using your measuring cup, scoop quinoa cakes onto your parchment paper.

once you have scooped all your cakes, set them in the freezer to harden for 20 minutes. 5 minutes before you are ready to fry your cakes, heat the coconut in a heavy bottom pan. when the oil is very hot, place the cakes in the oil and fry till browned on both sides.

about 4 minutes a side. make sure not to crowed the pan. cook in two batches if necessary. when fried, set the cakes on a paper towel to remove any excess oil.

serve your cakes hot drizzled with your yogurt sauce.

xo, a

spiced quinoa cakes

serves: 12 cakes

prep time: 30 minutes

inactive time: 20 minutes

active time: 10 minutes

total time: 1 hour

ingredients: 4 tbs coconut oil. 8 oz cooked quinoa, cooled (cooked to your package instructions). 2 eggs. .5 cup grated parmesan. .5 cup shredded carrot. .25 cup chopped bell pepper. .25 cup chopped green onions. .25 cup finely chopped pistachios. 5 garlic cloves, finely chopped. 3 large sage leaves, finely chopped. .5 cup greek yogurt. 2 tbs honey. 2 tbs lemon juice. 1 tbs kosher salt. 1 tsp freshly ground pepper. .5 tsp turmeric. .5 tsp paprika. .25 tsp ginger. .25 tsp cumin. baking sheet. parchment paper. .25 cup measuring cup. heavy pan.

start by combining the salt & pepper with the turmeric, paprika ginger and cumin. in a small bowl, combine half the greek yogurt, 1 tsp of the spice blend, 1 tsp of the chopped garlic, the honey and the lemon juice together. whisk together until well combine. top with a pinch or two of green onions and set aside.

in a large bowl, combine the quinoa, the rest of the greek yogurt, the parmesan, pistachios, eggs, bell pepper, carrots, green onions, garlic and the rest of the spice blend. mix well until everything is combined. lay your parchment paper on the baking sheet. using your measuring cup, scoop quinoa cakes onto your parchment paper. once you have scooped all your cakes, set them in the freezer to harden for 20 minutes. 5 minutes before you are ready to fry your cakes, heat the coconut in a heavy bottom pan. when the oil is very hot, place the cakes in the oil and fry till browned on both sides. about 4 minutes a side. make sure not to crowed the pan. cook in two batches if necessary. when fried, set the cakes on a paper towel to remove any excess oil. serve your cakes hot drizzled with your yogurt sauce.

as a kid, i was not an adventurous eater. i had a very standard order at every restaurant we ever went to. caesar salad, a diet coke and cheesecake for dessert. everywhere i went. it wasn't that i didn't want to try new things, it was that i never wanted to be disappointed. and even though i can't remember the last time i ordered a diet coke or a caesar salad at a restaurant, homemade caesar salad was the first thing i ever learned to make. it was the only thing i wanted to learn to make because then i could snack on it while i was preparing it. 

this recipe is the salad i grew up eating for most special occasions and family dinners at our house. my absolute favorite. the cheese and croutons have gotten a bit fancier but it is still the same old salad. a salad so good that my former roommate lish often serves it at her holiday table. it's a winner.

lemon caesar salad serves: 2 prep time: 5 minutes active time: 5 minutes total time: 10 minutes ingredients: 4 cups mixed greens or romaine lettuce (you want a lettuce mix that has some good crunch to it). .25 cup fresh grated parmesan. 2 garlic cloves, minced. 1 egg. 1 tbs worcestershire sauce. 2 tbs lemon juice. .25 cup olive oil. 1 cup seasoned croutons. pinch of salt and fresh ground pepper to taste. 

start by getting your garlic and oil soaking together for the dressing. 

in a bowl or jar, combine the minced garlic and olive oil. set it aside until right before it's time to dress the salad. you can do this step up to a day in advance. i often keep garlic olive oil on hand in the kitchen to use for all kinds of dishes. 

when you are ready to eat, toss your lettuce with a pinch of salt in a large bowl. 

top the lettuce with the parmesan and croutons. 

to finish the dressing, combine the egg with the olive oil garlic mixture, the worcestershire sauce, and lemon juice. 

whisk or shake until completely combined. 

lightly dress your salad to your taste. toss, season with fresh pepper and serve. 

xo, a

lemon caesar salad
serves: 2
prep time: 5 minutes
active time: 5 minutes
total time: 10 minutes
ingredients: 4 cups mixed greens or romaine lettuce (you want a lettuce mix that has some good crunch to it). .25 cup fresh grated parmesan. 2 garlic cloves, minced. 1 egg. 1 tbs worcestershire sauce. 2 tbs lemon juice. .25 cup olive oil. 1 cup seasoned croutons. pinch of salt and fresh ground pepper to taste.
start by getting your garlic and oil soaking together for the dressing. in a bowl or jar, combine the minced garlic and olive oil. set it aside until right before it's time to dress the salad. you can do this step up to a day in advance. i often keep garlic olive oil on hand in the kitchen to use for all kinds of dishes. when you are ready to eat, toss your lettuce with a pinch of salt in a large bowl. top the lettuce with the parmesan and croutons. to finish the dressing, combine the egg with the olive oil garlic mixture, the worcestershire sauce, and lemon juice. whisk or shake until completely combined. lightly dress your salad to your taste. toss, season with fresh pepper and serve.