Sunday, September 30, 2018

Brussels Sprouts Sweet Potato Quinoa Bowl

Adapted from a recipe on Lauren Kelly Nutrition. Cooked the quinoa in water, cut the ginger because I didn't have it, added an extra cup of sweet potato, only used about half the called for almonds.

Friday, September 28, 2018

Kyley's Quick Autumn Quinoa Bowl

A post shared by Kyley (@kyleyshinead) on

Made enough for 2 meals but I was hungry so I ate it all.

1 small sweet potato peeled and diced.
6 brussel sprouts, halved.
1/4 cup quinoa (rinsed).
1/2 medium yellow onion, diced.
1 clove garlic, pressed or grated.
1 tbs. olive oil.

Cook quinoa. While you do that put a skillet over medium heat and add oil. Once it heats up add the garlic and onions and cook until fragrant. Add the diced potatoes and brussel sprouts and cook for 10ish minutes (until veggies have softened). Add the quinoa and stir together.

Monday, September 24, 2018


A post shared by Kyley (@kyleyshinead) on

Recipe from Cookie + Kate. A bit too much cumin for my tastes but not bad. 

Thursday, September 13, 2018

Big Lunch

Pretty standard lunch components but I ate lots today 😂.
  • Avocado toast
  • Carrots
  • Blueberries
  • Roma tomato
  • Hard boiled egg white

Tuesday, September 11, 2018

Sweet & Spicy (Candy Corn) Hash

1 large sweet potato cut into small cubes
½ sweet onion, diced
½ red bell pepper, diced
½ orange bell pepper, diced
3 ears fresh corn (2 probably would be enough but I bought three because I love it)
1 can Market 365 No Salt Added Pinto Beans (drained, rinsed, patted dry)

Cut the sweet potato first and get it cooking with 1tbs olive oil in a large pan over medium heat.
Dice the onion and peppers and add them to the pan.
Clean the corn, cut it off the cob, and add to the pan.
Drain, rinse, and pat dry beans before adding them to the pan.

Cook until everything is warm through.

Wednesday, September 5, 2018

Vegetarian Stuffed Peppers a la Kyley

I cook for one and this made enough leftover filling for 2 more meals (I froze it).

Vegetarian Stuffed Peppers a la Kyley

  • Cook 1/2 cup brown rice (I make it in my rice cooker).
  • Wash, split, and clean out a red bell pepper. Place it face down on a baking sheet and bake at 350° while you put together the filling.  
  • Dice 1/2 of a sweet onion and put in skillet with 1 tbsp olive oil.
  • Rinse the liquid from a can of no salt added black beans and add them to the skillet.
  • Add 1 8 oz can of no salt added tomato sauce to the skillet (V8 would probably work too).
  • Add in your cooked rice.
  • Stem and chop a handful of fresh spinach. Toss with other ingredients right before you're ready to add filling to peppers.
  • Remove peppers from oven, flip them over, and fill them with mixture.
  • Place back in oven and cook for 15-20 minutes depending on how much they cooked while you made your filling. 
  • Remove and add some shredded parmesan to the top if you want.
  • Place back in oven until cheese melts.