If you’re a long time TMS follower you may remember I had a little bit of a health scare around this time last year. I had completely run myself into the ground and my body was telling me through my skin. I would react after eating nearly anything. My face would swell up, become extremely dry and itchy and then peel off… it was like nothing I had ever experienced. Through lots of research I found out that the reaction on my face was essentially my body reacting to stress. I made a plan with my naturopath…it was time for entire life overhaul. I needed to slow down, sleep more, reduce my stress levels and be more mindful of what I was putting into my body. Before this health scare I tried to eat healthy but I didn’t always focus on how I was nourishing my body in all facets of my life. 

In the last year I have really tried to focus on not only the foods I’m eating, but also the quality of the ingredients I’m using while cooking. I know that by choosing items like Pacific Foods Organic Vegetable broth I can feel good about what I’m consuming and that’s why it is the key ingredient to my Mediterranean Quinoa Bowl! Cooking the quinoa in this broth is a game changer- it seriously takes this dish to the next level!

Mediterranean Quinoa Bowl

Base:

• 2 cups quinoa
• 4 cups Pacific Foods Organic Vegetable Broth

Toppings:

• 1 head of Cauliflower
• 1 Red Pepper
• 1 Orange Pepper
• 1 Yellow Pepper
• 1/4 purple onion
• 1/2 cup chopped cherry tomatoes
• 1/2 cup chopped cucumber
• 1/4 kalamata olives (chopped)
• 1/4 cup toasted pine nuts

Vegan Tzatziki Sauce

• 3/4 cup Vegan Sour Cream
• 1 cup grated cucumber (drained!)
• 1 TSP lemon zest
• 1 clove of garlic
• Juice of 1 lemon
• Salt & pepper to taste

Spiced Oil:

• 3 TBSP Avocado Oil
• 1 clove garlic
• 1 TBSP lemon pepper seasoning
• 1/2 TSP cumin

Instructions:

1.) Wash and chop the cauliflower into bite size pieces. Toss in olive oil, salt and pepper and roast in the oven at 450 degrees for about 20 minutes.
2.) Cook the quinoa using Pacific Foods Organic Vegetable Broth.  Make sure to rinse the quinoa before adding it to the pot. Rinsing the quinoa removes the natural coating, called saponin, which can make it taste bitter or soapy.  Add 4 cups Pacific Foods Organic Vegetable Broth with 2 cups rinsed quinoa.  Once the quinoa comes to a boil, reduce heat and simmer until all the liquid is absorbed.
3.) Make the tzatziki sauce. Grate one cup of cucumber into a bowl then squeeze out the liquid. (squeeze hard- lots of water should come out) If you don’t do this, your sauce will be very runny. Mix in the vegan sour cream, lemon juice, lemon zest, garlic, and dill. Store this in the fridge until it is needed.
4.) Chop up the tomatoes, peppers, olives, onions, and cucumbers into bite size pieces. These are the toppings for you bowl!
5.) Toast your pine nuts in the oven or on the stove top. Make sure to watch them very carefully as they burn super easy!
6.) Make your spice oil. Add approximately 3 TBSP avocado (or your oil of choice) to a pan then add the garlic and spices. Careful not to burn this, it burns very quickly. About 3-4 minutes on low to medium heat should do the trick!
6.) Once your cauliflower is done toss it in the spiced oil and it’s time to build your bowl! Make your base with quinoa, top it with your chopped veggies and add the tzatziki and garnish it with parsley! 

This dish is just as good served as leftovers. Toss the leftover quinoa in a bowl with the toppings and tzatziki and mix it all up- perfect for lunches! Enjoy!! 

Enjoy!!

Special thanks to Pacific Foods for sponsoring this this post!

The post Mediterranean Quinoa Bowl appeared first on Teach Me Style - A style, beauty and life blog..

I know I haven’t given you guys the full rundown on what exactly is going on with my skin but if you follow my IG stories closely you’ll have a little idea of what I’m dealing with.  It’s not that I’m hiding it from you, it’s that I legit don’t know.  Just when I think I have it all sorted out and I thinkI know what’s causing the reaction, I have another flare up.  My eyes swell up sometimes to the point I can barely open them, then they turn extremely red and burn, then the burning turns to EXTREME dryness, and then it peels. It’s a week long ordeal…I know right, it’s superrrrrr fun! *note the full sarcasm

Anyways, I’ve been to the doctor, naturopath, done bloodwork, and a food sensitivity test and all results point to these allergies:

-gluten
-dairy
-eggs
-soy
-cashews
and a few other random things like celery, black pepper, and plums… I know WTF, right?! Who knows if this is actually it, or if it’s something in my skin care routine, makeup, or even my environment… it’s a mystery.

As you can imagine this has made eating a real challenge, but to put a positive spin on things it has allowed / forced me to become real creative in the kitchen…especially when it comes to breakfast.  I was a big egg gal and so when I found out I was intolerant to them I was devastado (devastated).  Breakfast became one of the more challenging meals.  I recently made these muffins and they have been my go to breakkie as of lately! They have very little sugar, some protein, fibre, and they’re delicious!

Ingredients

1 1/2 cups almond flour (make sure you buy this from Costco it’s cheapest there)
1 cup gluten free flour (with xanthan gum)
1/2 cup coconut sugar (I also get this from Costco)
1 1/2 tsp gluten free baking powder
1/4 tsp sea salt
1/3 cup coconut oil (melted)
1 cup vanilla (or unsweetened, whatever  you have) almond milk
3 chia seed eggs (not sure what this is or how to make them… they’re SO easy. Click here for the easiest recipe!
1/2 tsp vanilla
1 cup blueberries

Instructions:

1.) Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with 12 silicone or parchment paper muffin liners.
2.) In a large bowl, mix the almond flour, gluten free flour, coconut sugar, baking powder and sea salt together.
3.) Stir in the melted coconut oil, almond milk, chia eggs and vanilla extract- make sure you don’t over mix! If the mixture is dry, feel free to add more almond milk until you get the right constancy.  Fold in the blueberries.
4.) Distribute the batter evenly among the muffin cups. Bake for about about 25 minutes or until the top is golden and an inserted toothpick comes out clean.

Enjoy!

Make sure you tag me if you decide to give these a try!

The post Gluten Free, Vegan, Blueberry Muffins appeared first on Teach Me Style - A style, beauty and life blog..