HEALTHY ROASTED CARROT, CRISPY KALE and QUINOA SALAD with a SESAME OIL-GARLIC-GINGER FLAIR

Everyone has been sick lately! I've been sick lately! I went an entire four days without being able to leave my bed- not even to move to the couch. So for those of you who have a bug, or those of you who are trying to avoid a bug, try to make sure you're eating well and keeping your body as healthy as you can! Here's a delicious quinoa salad to help you do that!



4 carrots (I used colored ones for fun!)
1/2 cup quinoa
1 tablespoon olive oil
1" piece ginger, diced
2 cloves garlic, diced
2-3 stalks of kale, broken into 1" pieces
1/2 teaspoon salt
1-2 teaspoons sesame oil (depending on how much you like that flavor!)

Quarter the carrots and then chop into 2" pieces. Drizzle lightly with olive oil, toss to coat, and roast at 425 degrees for 25 minutes, flipping halfway. Meanwhile, cook your quinoa according to package directions. While the quinoa is cooking, sauté the ginger and garlic in olive oil in a large pan over medium heat. Add the kale and let cook until the kale is slightly crispy. Turn down the heat until the carrots and quinoa are ready. Once they are ready, add the roasted carrots, quinoa, and salt to the pan and mix well. Then drizzle with sesame oil, toss to coat, and serve warm! This will make enough for two salads!


CINNAMON ROLL WAFFLES

Here's a sweet variation of a couple classic breakfast items: cinnamon rolls and waffles! But combined! You get the sweet, cinnamon swirls of cinnamon rolls, plus the great, crispy texture of waffles. What better way to start your Valentine's day than with these yummy treats?


cinnamon roll waffles

1/4 batch sweet dough, following the recipe through the rolling stage (or, you can make these waffles with any extra slices of the rolls that don't fit in the caramel-filled pans, like I did!)
top with whipped cream, pecans, syrup, any extra caramel left after inverting the pans when making our caramel roll recipe

Heat the waffle iron to its medium-high setting. Place one slice of cinnamon swirled sweet dough in the middle of the iron, close carefully, and let cook until golden brown. Remove from waffle iron and repeat until all rolls are cooked. Garnish with your desired garnishes and enjoy!





SUPER(BOWL) NACHOS

Sometimes you just need nachos. My friends and I tend to get addicted to nachos; there are days where literally everything revolves around finding nachos. What's fueling the obsession? That craving for the moment when the chips run out before the toppings. That's when you know you've got it good. But, unfortunately, that's pretty hard to come by. Restaurants tend to skimp! And it takes a lot of work to put together a plate of nachos like that. But what better opportunity to do it than the Super Bowl?! Get ready for a massive nacho event with this recipe! I'd probably prepare the meats on Saturday and then set up a nacho bar on Sunday for everyone to make the nachos they've been dreaming of! Mine would include everything on this list, but feel free to follow your taste buds and add what sounds good to you!


1 chicken breast
16 corn tortillas
Vegetable oil to fill a cast iron skillet about 1/4" full
Salt
1-2 cups finely (and freshly!) shredded cheddar cheese, however much you want!
1 can beans
1 t cumin
1 yellow pepper, cut into thin slices
1 onion, cut into half-rings
2 chipotle peppers in adobo, chopped well
6 ounces cooked shredded beef
6 ounces cooked chorizo
1 avocado
handful cilantro leaves
2 tablespoons sour cream
juice of 1/2 lime

Boil the chicken breast in water for 20 minutes. Meanwhile, cut your tortillas into quarters. Heat the vegetable oil in the cast iron skillet on medium high. When the oil bubbles upon gently flicking a bit of water over it, it's ready. Add the corn tortilla quarters and fry on each side for about 2 minutes, until they are golden brown and hard to the touch (with tongs, of course!). Remove to a paper towel and sprinkle with salt. By now your chicken is probably done, so remove the cooked breast from the water and shred using two forks. If it doesn't shred easily, it's not done yet and you should boil until it is no longer pink on the inside and shreds easily. Add the shredded chicken to a new saucepan with 1/2 cup water and the chopped chipotle peppers in adobo sauce. Let simmer until the water has been fully evaporated/absorbed. Meanwhile, cook the beans in another saucepan with cumin until the chicken is ready, about 10 minutes. At the same time, sauté the pepper and onion. When the chicken, beans, and veggies are done, move the chips to a single layer on a large cookie sheet. Layer the cheese over the chips, then the beans, peppers and onions, shredded chicken, shredded beef, and chorizo. Top with more cheese! Bake at 350 degrees for 10 minutes. Layer avocado over the nachos and sprinkle with cilantro leaves. Combine the sour cream and lime juice in a bowl and drizzle over the nachos! Serve and enjoy the great satisfaction of needing more chips to scoop up the rest of your toppings:)


chips.



chips. cheese.



chips. cheese. stewed black beans.



chips. cheese. stewed black beans. chipotle chicken.



chips. cheese. stewed black beans. chipotle chicken. shredded beef.



chips. cheese. stewed black beans. chipotle chicken. shredded beef. chorizo.



chips. cheese. stewed black beans. chipotle chicken. shredded beef. chorizo. peppers and onions.



chips. cheese. stewed black beans. chipotle chicken. shredded beef. chorizo. peppers and onions. more cheese.



chips. cheese. stewed black beans. chipotle chicken. shredded beef. chorizo. peppers and onions. more cheese. baked.



chips. cheese. stewed black beans. chipotle chicken. shredded beef. chorizo. peppers and onions. more cheese. baked. avocado.



chips. cheese. stewed black beans. chipotle chicken. shredded beef. chorizo. peppers and onions. more cheese. baked. avocado. cilantro.



chips. cheese. stewed black beans. chipotle chicken. shredded beef. chorizo. peppers and onions. more cheese. baked. avocado. cilantro. lime crema.



yum.