A Trip to Solana Beach + Cobb Salad

This past Memorial weekend, the boyfriend and I embarked on a journey to our favorite place.


This time around, we went north of San Diego to discover the smaller towns that line the coast.

We stayed in an affluent area called Solana Beach. The coast was like nothing I had ever seen before. Its scenery was something out of a story book.

When we first walked out, our feet met the velvety pale sand and our eyes were drawn to the vast horizon. Clumps of seaweed and other ocean vegetation dotted the shore as remnants from the previous night’s high tide.

During the day, the water withdrew to reveal miles of coast reachable by foot. But as the hours past, the milky waves returned to collide with cliffs that lined the shore. The landscape was truly magical, which was the perfect setting for our trip’s purpose: to rekindle and reconnect.


We had no plans for what we would do each day. Our only hopes were to disconnect from reality and delight in one another’s presence.

Our mornings started with a leisurely walk on the beach, enjoying the efforts of local surfers and capturing the ocean’s energy. On Saturday, we walked to a quaint cafe in our neighborhood for a velvety almond-milk cappuccino (for her) and a rich french kiss mocha (for him).

After breakfast, we filled our days with more time spent on the beach, basking in the warmth of the sun without a care in the world. If only this was real life. The only we left the beach was to grab food or partake in aimless driving.

Oddly, the latter became an evening staple. We would drive not far from the coast, where windy roads snaked through wooded countryside. Nestled every few hundred feet were incredibly private neighborhoods. So discreet that it was rare we actually saw an entire home. Instead, we marveled at the grandiose gates that protected each fortress.

One evening, we were so engrossed in our opulent surroundings that we completely tuned out my car’s “low fuel” warning. With only five miles left in our tank, we were very luck to reach a gas station almost six miles from where we began.


After dinner, we’d return to our guesthouse (We highly recommend by the way!) to modify our wardrobe. Equipped with light sweatshirts, we would return to the shore and finish our day listening to the growl of the sea.

As we sat, lulled into tranquility, I took a mental note that these are the moments I must never forget. Absent from any distractions and humbled by the ocean’s strength, we sat there feeling as though it was just us and nature. My heart swelled with gratitude for the beauty before my eyes and the fact that I got to share it with the man who sat next to me. I realized in that moment, that I was exactly where I was supposed to be. Life is good.


During our stay, we enjoyed many amazing meals. There is something so refreshing about California cuisine. Regardless of the restaurant, there is a deep appreciation for quality ingredients.

Our favorites included a crisp, charred Salsiccia pizza from Real Food and Spirits. The atmosphere was spot on for an intimate dinner  as we indulged in our adult beverages. A cold glass of Heineken for him and medium bodied glass of Sean Minor Pinot Noir for me.

Our favorite spot, though, was a random find in Encinitas. Union Kitchen and Tap was just up our alley with a wide range of microbrews and classic food favorites. Our drink of choice was a local beer from San Diego called Mission Hefeweizen. It was one of the most crisp I’ve every tasted (no lemon needed).

Jordan enjoyed the mini pork sliders, but I went for something a bit lighter — the cobb salad. This classic salad had a base of romaine and was sprinkled with the usual suspects: hard boiled eggs, bacon, tomatoes and a Maytag blue cheese. Everything came together once  tossed in a delicious red wine vinaigrette. It was a well orchestrated salad to say the least. We literally ate every last bite. Now that we are back to reality, I knew I would have to recreate the dish. So last week, I got to work on my own version.


The foundation is classic — freshly chopped organic romaine lettuce. After a light rinse and whirl in the salad spinner, I dressed the mild lettuce in a sharp and tangy red wine vinaigrette. From there, I adorned the salad with customary cobb toppings including hard boiled eggs, tomato and bacon. It’s important to stay light handed when garnishing these salads; as every ingredient (egg yolks, bacon and blue cheese) is pretty rich on your tastebuds and in your belly.

Union’s version was decked out with blue cheese from Maytag, but it tasted far too strong for my liking. While it was easily enjoyed it in small doses, one large bite would quickly send my palate over the stinky cheese edge.

I decided to use a buttermilk version, and to my delight it was much more tame. Honestly though, I still can’t say I am 100% on the blue cheese train. I would prefer a salty feta any day, but some recipes really do just require it. Like this one.

My favorite counterpart to bacon is avocado, so I decided to also add a handful of freshly cut avocado. The result was a deliciously, satisfying salad. Now if only I could recreate the beach that joined it as well.

This salad is perfect for dinner since its ingredients are a bit on the heavier side when compared to other raw green salads. It’s best enjoyed when paired with a cold beer and a hot summer’s night. That kind of meal will make anyone feel thankful for the good stuff in life.


Note: This recipe makes much more vinaigrette then you will need to dress this salad. Store the remaining dressing in an airtight container and keep in the fridge for up to a week.

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Cobb Salad with a Classic Red Wine Vinaigrette

serves 2, easily doubles

for the vinaigrette:

1/4 cup extra virgin olive oil

2 tablespoons red wine vinaigrette

splash of lemon juice, optional

1/2 teaspoon dijon mustard

1/2 teaspoon honey

salt and pepper to taste

for the salad:

1/2 bunch organic romaine lettuce, chopped, rinsed and spun (about 4 cups)

2 slices of thick bacon, baked using this method

2 hard boiled eggs, cooled with shells removed

1/2 cup grape tomatoes, cut in half

1/2 avocado, cubed

2-3 ounces buttermilk blue cheese, crumbled

  1. To prepare the vinaigrette, add olive oil, red wine vinegar, lemon juice (if using), dijon mustard, honey, salt and pepper to a high speed blender. Whir on high for 30-60 seconds or until the dressing comes together; set aside.
  2. To make the salad, first prepare the garnishes. Chop bacon into bite size pieces and set aside. Slice hard boiled eggs lengthwise, cutting each half into four pieces and set aside.
  3. Add romaine lettuce to a large boil. Dress the salad with 1-2 tablespoons of the red wine vinaigrette, being mindful that you can always add more. Toss gently and taste to adjust seasonings (using more vinaigrette, salt and/or pepper).
  4. Add the chopped bacon, hard boiled eggs, tomatoes, avocado and blue cheese; toss lightly. Serve immediately.



How To – Quinoa

Since embarking on my journey to eat more nutrient-dense food, there has been one discovery that has really impacted my life.


It’s called quinoa, and without it I feel as if my life would be empty. That’s a bit exaggerative; but basically, I’m trying to say I’m obsessed with the stuff. Not only is it simple to make, it’s easy on  your digestion (it’s a gluten-free pseudo-cereal or seed), full of fiber and one of the most complete proteins on this earth. Because of that fact, I like to sub quinoa and beans for a meat free dinner.

Once cooked, the seeds taste slightly nutty and can have a texture that ranges from mushy to chewy. It all depends on preference. I’m partial to something in the middle. So, if you follow this recipe, your finished product will be tender, fluffy and slightly chewy. I have made an incredible amount of quinoa since purchasing my first bag at Sam’s Club almost three years ago (which feels like yesterday; time is a crazy thing).  Thus far, this is my favorite way to prepare it. The recipe calls for a simple saute and quick boil to cook through the quinoa through. Start to finish, this dish takes a mere 25-30 minutes which makes it perfect for weeknight meals. There are a variety of ways to enjoy this recipe:

  • Enjoy the recipe  as is for  a simple starch side at dinner. It pairs well with a lean protein like grilled chicken and some sort of roasted vegetable.
  • Prepare the recipe to add to other dishes like tossed salads, casseroles or stir-fry’s.
  • Use the leftovers to serve (cold, room temperature or warmed) over a green salad dressed in a vinaigrette.
  • Use as a substitute for noodles in macaroni and cheese.


The foundation for this recipe is using the right sized pot. I recommend a medium size sauce pan with a tight fitting lid. To start, place the sauce pan over medium, teaterting to high heat. Add a splash of your favorite cooking grease. I’ve used every kind of fat for this recipe, and believe me you really can’t go wrong. Coconut oil adds a trace of sweetness while a combination of butter and olive oil imparts more savory elements.

Once the oil is heated (when the oil sizzles with contact of ingredient), add finely chopped onions and stir to coat. Season with a bit of salt and continue to stir the onions every few minutes to brown evenly. Cook until the sides appear translucent. As the onions soften, they become much sweeter and more palatable than compared to raw.

Next, I like to toast the quinoa to help develop  a layer of nuttiness. Simply add rinsed, uncooked quinoa to the pan with sautéed onions and stir until well coated in oil. Cook over medium heat until it becomes fragrant. Deglaze the pan with your stock and quickly scrape to release the brown flavor bits on the bottom of the pan.


Give it one more good stir and cover the pan with a tight fitting lid and nudge the heat toward medium-high. Watch closely as you continue to prepare the rest of your meal or whatever else you have to get done in that moment. Once you see the stock has come to a rolling boiling, turn the dial to low heat, near a one or two. Let the quinoa steam until the seeds completely absorb the liquids. This is where patience is well awarded — in order to get fluffy, light quinoa you must wait a few minutes after removing the quinoa from the heat to remove the lid. Once ready, remove lid and gently fluff with a fork before serving or using for another recipe.


This recipe makes enough quinoa for two people. You can easily double the recipe to make as many servings as you need. Store leftover quinoa in an airtight container and chill in the fridge for up to a week. For this recipe I used a multi-color quinoa, but you could also sub white, red or black quinoa. I like to get my quinoa from the bulk bins to save money and wasteful packaging, but you could also find it in the rice aisle or gluten-free section.

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How To: Quinoa

makes 2 servings, easily doubles

1/2 cup organic uncooked quinoa

1/2 tablespoon oil or butter

1/4 onion or 1/2 shallot, chopped finely

1 cup vegetable, chicken or beef stock

salt to taste

  1. Place a small or medium size saucepan over medium heat. Add butter or oil.
  2. Once heated (onion pieces should sizzle when hitting the pan), add chopped onion or shallots and season with a little salt. Stir until onions are coated in fat and evenly dispersed. Stir the onions every few minutes to ensure even caramelization. Cook until translucent and soft, about 5 minutes.
  3. Add quinoa and stir until evenly coated in fat. Toast for an additional 5 minutes or until the quinoa becomes fragrant (it will smell nutty).
  4. Add broth to pan and begin scraping the bottom to release brown bits for flavor. Give it one more stir and cover with a tight lid.
  5. Once boiling, lower the heat (my dial goes between 1 and 2). Set a timer for 15 minutes and walk away.
  6. After 15 minutes, check that the quinoa has soaked up the liquids (this is where a clear lid comes in handy). If the quinoa appears soupy, let it steam for another 2-3 minutes. If the quinoa appears firm, remove from heat and let rest for an additional 5 minutes.
  7. Remove lid and gently fluff with a fork to serve.

Quick Tip Friday – Leftover Chicken Salad

For some reason or another, I always seem to have chicken lingering in my fridge waiting for me to use (hopefully before it spoils). I hate throwing away food, but leftover chicken just as is can be quite boring. To make it into something more delectable, I like to transform it into a new dish. One of the easiest methods is to create a chicken salad.


Simply shred chicken into thin slices, combine with a creamy dressing and mix in equal parts vegetables. Voila!

Be creative with your ingredients. You can use any number of vegetables from carrots and corn to edamame and red peppers. Try to utilize what you already have on hand and get creative from there. When it comes to the dressing, I like to lighten things up with a combination of mustard and mayonaise. My favorite seasonings include paprika, garlic powder and cumin, but you don’t have to take the Southwest route. Be imaginative and combine any flavor combo you think would be delicious. The results may surprise you. When it comes time to serve, pair with hearty bread, grainy crackers and a good sized green salad.

Your coworkers may swoon over your perfectly crafted lunch, but they don’t have to know you did it with leftovers!

You can find the exact recipe for my chicken salad recipe here.


Massaged Kale Salad with Dried Cherries and Macadamia Nuts

Here I am with another recipe for kale. I just love the stuff — as a pesto, in my smoothies, and lately raw in my salads. It wasn’t before I discovered a technique called massaging that I actually considered tossing the bitter greens into my salad rotation. I was reading one of my favorite blogs, Kath Eats Real Food, when I learned that you could actually “rub” your kale to tenderize it. It’s the bitterness that actually makes kale unpalatable, but with a little tender and care, eating it raw is actually quite delicious.  My first attempt was a simple combination of  olive oli, lemon juice, honey, kosher salt and fresh cracked pepper. After massaging the kale between my fingers for at least five minutes, I could see that its volume had decreased at least by half. I took a bite and was surprised by the absence of bitterness. It does have a bit of a bite, but only equivalent to the tang of the lemon juice. The balance of each flavor and texture was delivered in one perfect bite: rich, earthy, sweet, salty, sour and chewy.


If you can’t tell by now, this is my most recent obsession. I decided to experiment the other night for dinner by incorporating different textures into the salad. But I could only use the ingredients I had on hand. I saw a small bag of dried cherries I purchased weeks ago, begging to be used up. I emptied the thin plastic bag to find the cherries had definitely dried up a bit. To make sure they didn’t stick to our fillings (the dentist loves us), I decided to soak them in a little water with a splash of Cointreau (any other orange liqueur would do). It’s not really necessary to booze them up, but I love the extra pop of flavor it provides.

Side note: For recipes that require a quality alcohol, I buy the airport size bottles. That way I don’t have to spend an absurd amount of money of booze. Fruit liqueurs and bourbon are my most frequented spirits.

My most recent work desk snack (I enjoy a small snack between breakfast and lunch, so I like to have healthy options right at my fingertips), has been macadamia nuts. They are great for digestion and contain antioxidants that help protect the body against certain types of cancer. I found some leftover in the pantry that didn’t make it to my desk jar. After roasting them to nutty perfection, I had the perfect crunch component my salad needed.


The dressing is an apple cider and olive oil based vinaigrette with tart mustard and sweet honey. Its tangy sweetness plays perfectly with the sour dried cherries and salty roasted nuts. Once tossed and chilled, the boyfriend and I agreed this was salad was surprisingly addictive. In fact, we picked every piece out of the bowl until it was stark empty. Since, we’ve enjoyed this exact same salad three times as a side for a dinner. Its pairs perfectly with grilled meats and vegetables, pasta and pizza. It’s incredibly satisfying, but not a bit heavy on your stomach. In fact, you’ll feel better after consuming a bowl of this salad – energized, satisfied and nourished.


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Massaged Kale Salad with Dried Cherries and Macadamia Nuts

serves 2-3, easily doubles

4 heaping cups kale, torn into bite size pieces (1/2 -3/4  bunch of kale)

2 tablespoons dried cherries

¼ cup raw, unsalted macadamia nuts

1 tablespoon apple cider vinegar

2 tablespoons extra virgin olive oil

½ teaspoon dijon mustard

¼ teaspoon honey

salt and fresh cracked pepper

¼ cup grated parmesan cheese

  1. Remove rib from kale and tear the part into bite size pieces. Add to a sieve for rinsing. Run under cold water until all dirt is removed. Add kale pieces to a salad a spinner and spin until dry. Set aside.

  2. Add cold water (optional: a splash of liqueur) to a small bowl and add cherries to soak for at least 20 minutes. Remove from liquids and chop into smaller pieces. Set aside

  3. Place a dry skillet over medium heat. Add whole macadamia nuts and toss occasionally until toasted on all sides, about 8-10 minutes. Remove from heat. Once slightly cooled, add to a plastic baggie. Using a heavy bottomed skillet, smack the bagged nuts until broken into smaller pieces. Set aside

  4. In a medium size bowl, add apple cider vinegar, extra virgin olive oil, dijon mustard, honey, salt and fresh cracked pepper. Whisk vigorously until the vinaigrette comes together, the color will be a light hue of gold.

  5. Add torn pieces of kale to dressing bowl, and begin massaging. Move the kale through the dressing until it coats the kale evenly. Using your fingertips, gently rub the kale pieces until slightly wilted, about 5 minutes. Taste for bitterness. If there is still a bite, continue massaging.

  6. Add the dried cherry pieces, macadamia pieces and parmesan cheese. Toss gently until ingredients are equally distributed. Serve immediately or chill in the fridge until ready to eat (the kale will continue to tenderize if you chill it).

Curry Mango Tuna Salad

It is really sad that tuna gets such a bad rap when in reality, it’s a great source of protein packed with minerals your body needs. Canned tuna not only contains selenium, an antioxidant that can help protect your cells from damage, but it also contains potassium, which helps keep your heart and kidneys healthy. Plus, it’s a great canvas for any flavor combination your heart desires. Depending on what recipe you choose, you’ll want to know the difference in variations, since each has its own flavor profile and texture. I tend to lean toward two varieties: solid white albacore packed in water and an Italian version that contains packed light tuna in olive oil.


If you buy the variety packed in water like the albacore tuna above, it tastes incredibly light. The tuna is a tad more chunky and firm than its lower quality counterpart, so it’s great for mayo flavored salads since it won’t fall apart as easily. Plus, you can really expand your horizons by experimenting with seasonings since it’s basically a blank slate for any combination of flavors. Tuna packed in olive oil is my absolute favorite because of its fruity accents and mild flavor. It’s a tad saltier than its albacore cousin, but not enough to overwhelm your palate.


For lunch last week, I wanted something with a little staying power since I would only have one day to prep my lunches. I decided to play around with tuna salad, but  couldn’t decide what flavor combination would  keep me entertained for days. I looked to my fridge for some inspiration and after spotting some frozen mango, I knew exactly where I wanted this salad to go.


I drained the tuna and flaked it gently into a large bowl. After dicing up the frozen mango, I grabbed an orange bell pepper and cubed it into equally small cubes and tossed them alongside the flaky fish. For a little green color and plant-protein boost, I added a handful of thawed edamame beans and got to work on the sauce. Since I had plans to play around with curry, I wanted the dressing to be creamy but certainly not heavy. To avoid a sauce packed with saturated fat, I opted to make the base out of greek yogurt and flavored it with a tiny bit of mayonaise and a little dijon mustard for bite. Next, I added a good dose of curry powder (you can opt to add less) and a sprinkle of smoked paprika. For a touch of  sweetness and a little bite, I rounded the recipe out with some honey and lemon juice. Mixed together, the sauce is an explosion of spices the minute it hits your palate and rounds nicely ending with smoky, sweet notes.

I enjoyed mine over crusty bread the first serving, then atop a green salad for the next. To mix it up on the third day, I chose to use some wheat thins for a fun, utensil-free meal. Just dip, scoop and enjoy!


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Curry Mango Tuna Salad

serves 3-4

2 five ounce cans of tuna (I used one albacore in water and one soaked in olive oil)

1 orange bell pepper, diced into 1/2 in cubes

1/2 cup frozen mango, thawed and diced into 1/2 inch cubes

3/4 cup frozen edamame, thawed

2 tablespoons plain greek yogurt

1 tablespoon mayo

1 teaspoon dijon mustard

1/2 teaspoon honey

1/2 tablespoon fresh lemon juice

1/4 teaspoon smoked paprika

1/2 teaspoon curry powder

1/4 teaspoon kosher salt

cracked black pepper

Drain both cans of tuna thoroughly. Flake tuna into the bottom of a large bowl. Add the diced orange pepper, mango and edamame to the bowl and set aside.

In a small bowl, whisk yogurt, mayo, mustard, honey and fresh lemon juice. Add paprika, curry powder, salt and pepper and whisk again. Pour over tuna and vegetable mixture. Using a large spatula, gently mix until the ingredients are evenly distributed and well dressed. Taste to season. Serve immediately alongside crunchy bread or atop a green salad. The tuna salad will keep for up to 3 days chilled in an airtight container.

Roasted Vegetable Orzo Salad with Feta + Chickpeas

I find myself making these kind of “throw it together” salads quite often. My favorite combinations involve some kind of grain or pasta, an abundance of roasted vegetables, a lean protein and a simple dressing like olive oil and white wine vinegar. It’s fresh, light and always incredibly flavorful. I like to prepare a big batch on Sunday, so my work week lunches are a snap.  Most times, I pack the prepped salad with some raw spinach or spring greens. When lunch time comes around, I rewarm the vegetable salad and simply throw them over the dressed greens. This version is just as tasty chilled or at room temperature, which also makes it a no-fuss party dish. Serve as a bed for grilled halibut and you’ve easily elevated it to rival any restaurant quality dish.


The base of the salad is made up of orzo, which looks like a grain but is actually semolina pasta formed in the shape of rice. It’s just as easy to cook as spaghetti and personally, I just think the little bits of pasta are just plain cute. I really wanted to call this recipe “Confetti Veggie Pasta Salad” because the diverse range of colors mixed with flecks of white makes me think of birthday parties, parades and classic game shows.

The roasted vegetables studded throughout the salad are bursting with flavor and help pack a nutrient punch. Their natural sweetness compliments the salty feta and vinegar, so one bite is really like a party for your palate. Do you see the theme we’ve got going on here — this salad is just plain fun. It’s simple to make (a bit of preparation but everything just mixes together at the end) but still robust in flavors – making any work-week lunch one worth celebrating.


You can find the recipe here.

Chili Garlic Quinoa Stir-Fry

Once in awhile, we all find ourselves standing at the foot of our refrigerator, staring glassy eyed at shelves of ingredients with no idea of how to put them together. Before you throw in the towel to call for pizza, it’s worth trying to use what ingredients you may have in a stir fry. The only requirement is that you bring some creativity.

First, create a sauce using sweet and salty ingredients. I like to start with a base soy sauce and/or  hoisin sauce, and then I add a little bit of a vinegary kick with some lime juice or rice wine vinegar. To sweeten it up, I toss in a little honey and season liberally with flavors like fresh garlic or ginger. There really is no end to your creativity when it comes to sauce making. Try peanut butter or orange juice if you want to try something a bit more complex or stick with staples like sriracha or brown sugar. Whatever ingredients you decide to combine, simply add everything to a high speed blender and set to high. Now, you’re ready to prep some vegetables.


When it comes to the vegetables in a stir fry, anything really goes. I just try to add as much color as possible while keeping textures in mind. Remember that peppers, zucchini and scrambled eggs tend to be soft in texture, so you’ll want to toss in some red cabbage or edamame to add a little bit of crunch. Choosing a protein is the next vital part to your stir fry. Use leftover chicken, pork, tofu or beef if you have it on hand, but if you’re in a crunch for protein, you could also add scrambled eggs or some canned chickpeas. Don’t forget your base — the grains. Classic stir frys use chow mein or rice, but don’t feel restricted to these two choices. My favorite impromptu versions have used quinoa, couscous or even pasta. It’s important that your ingredients are prepped and ready to go before you begin cooking. Stir frys are meant be cooked quickly, so you want to make sure you have everything in place when you first heat your wok.

While a wok is not necessary for creating stir frys, I do recommend one. The shape helps draw the heat to the center of pan, so you can quickly cook your vegetables over a high concentration of flames. Also, the high sides of the wok make tossing the ingredients a tad easier, also making it easier to show off your skills in the kitchen. If you don’t have a wok, make sure to use the largest saute pan you own. Place over medium-high heat (I usually place my dial between 6 and 7) and add coconut oil or vegetable oil. You must wait until the oil begins smoking, then it’s time to fry your veggies. Toss quickly and season lightly with salt and pepper. Add half of your sauce once the vegetables begin to soften, then add your grains and the remainder of the sauce. Quickly toss in your protein of choice, and you’re ready to enjoy the fruits of your laborless meal. It’s really just that easy.

This version is a combination of zucchini, red pepper, red cabbage and quinoa. The sauce is full of fresh garlic, ginger and gets a little kick from sriracha. I like to keep things light, so I chose scrambled eggs to bulk up the meal.  Remember, if you don’t have any of the ingredients there is no worries! Simply, substitute what you have on hand and before you know it, you’ll be enjoying a flavorful meal that’s packed with nutrients.


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Chili Garlic Quinoa Stir-Fry

for the sauce:

3 tablespoons soy sauce

2 tablespoons hoisin sauce

1/2 tablespoon rice wine vinegar

1/2 tablespoon brown sugar

2 garlic cloves, minced

1 inch fresh ginger, grated or minced

1 tablespoon water

1/4 teaspoon salt

fresh cracked pepper

for the quinoa:

1 tablespoon butter

1/3 cup chopped onion

1/8 teaspoon Chinese 5 spice

1/4 teaspoon garlic powder

3/4 cup quinoa, rinsed

1 1/2 cups vegetable stock

for the stir-fry:

1/2 tablespoon coconut oil (sub any light color oil)

1 cup zucchini, cubed

1/2 cup red bell pepper, cubed

1/4 cup red cabbage, chopped

1/2 cup frozen peas

2 eggs, whisked

splash of milk

1/4 teaspoon salt

fresh cracked pepper

Place all sauce ingredients into a blender and process until smooth. Pour into a small bowl and set aside.

For the quinoa, place a medium-sized sauce pan over medium heat and add butter. Once butter is slightly foaming, add onions and a little salt. Cook until translucent, about 5 minutes. Add the Chinese 5 spice, garlic powder and quinoa to the pan and toast until nutty, about 5 minutes. Pour in vegetable stock and give it a stir. Bring to a boil, cover and lower heat. Cook for 15 minutes and remove from heat. Let rest for an additional 5 minutes and then fluff with a fork. Set aside.

Add coconut oil to a wok or large saute pan over medium high heat. Once oil is slightly smoking, add zucchini and red peppers. Season with salt and pepper and cook until softened, about 8-10 minutes. Add cabbage and peas to the pan and toss to combine, cooking for an additional 5 minutes. Move vegetables to the outer sides of the pan to create a “well” in the center of the pan. Whisk eggs, milk, salt and pepper together and add to the center of the pan. Using a spatula, scramble the eggs until fluffy. Remove scrambled eggs to plate. Add a quarter of the sauce and continue to cook until slightly thickened. Add quinoa and toss with other ingredients. Add a quarter more of the sauce and toss again. Taste to season accordingly. Add eggs back in a gently toss. Serve immediately. Stores in airtight container for up to 3 days.

prep time:15 minutescook time: 30 minutes serves: 4