daily eats: 5.14.12

Hey Friends! I’m here with another post of daily eats! I mentioned that I’ve been getting more into raw foods again (happens every spring/summer) which is why you’ll see some more raw foods than normal added into the day.


Morning: For some reason this morning I didn’t feel like coffee so I had some green tea.

Breakfast 1: I got out the juicer (hadn’t used it since we moved to California) and made a lovely green juice. This one contained: cucumber, celery, pear, lemon and spinach. Juicing pros: what leafy greens produce the most juice? I didn’t seem to get much from the spinach…

Breakfast 2: 1/2 pear leftover from juice + almond butter

Workout: I took a 75 minute yoga class and it was perfect – really tough, but in a good way. Some of the people in my yoga classes are amazing and I kind of stare with my mouth open at the ways they can move their body. Someday?

Lunch: Was supposed to be an amazing salad, but my avocado decided it wasn’t quite ripe yet, so I was only able to use a small piece of it. This salad, though not perfect, was still delicious. A bed of herb green mix was topped with tomatoes, goat cheese and seasoned with balsamic + olive oil + salt & pepper.

On the side I had some carrots and celery + hummus and olive tapenade.

Snack 1: bowl of hail merry grawnola + coconut milk

Snack 2: scoop of impromptu ice cream while we were at the bike shop.

Dinner: teriyaki quinoa from Eat, Drink & Be Vegan + shrimp + bok choy. I’m clearly still on a quinoa kick, and this was a fun and flavorful way to have it for dinner.

 With a few bites of cookie and some good old crime drama on TV, I called it a day. My Mom is arriving today and I couldn’t be more excited to see her!

quinoa spring salad

I go through a love-hate relationship with quinoa. I’ll go through phases where I make a batch every week and eat it up for quick lunches or dinners but then I’ll go months without making it.

After a pretty long quinoa dry spell, I needed something enticing to bring it back into my life. And I decided that something would be quinoa spring salad.

I combined cooked quinoa with a bright vinaigrette and then topped it with sauteed leeks and asparagus with some salty feta cheese and shrimp for extra protein and flavor. It was delicious! Since most of it can be made ahead of time, it is perfect for rushed weeknight dinners or packed lunches.


Spring Quinoa Salad

by Emily Dingmann

Prep Time: 10 minutes

Cook Time: 50 minutes


Ingredients (4 servings)

  • 1 cup dry quinoa
  • juice from one lemon
  • 2 Tbsp olive oil
  • seasonings to taste: red pepper flakes, salt & pepper
  • 2 cloves garlic, minced
  • 2 medium sized leeks, thinly sliced
  • 1 lb asparagus, trimmed and chopped into 1 inch pieces
  • 1 lb shrimp


Prepare quinoa as directed and set aside.

Whisk together lemon juice, olive oil and seasonings. Toss with quinoa.

Add 2 Tbsp olive oil to hot pan.

Add garlic and stir for about 1 minute. Add leeks and asparagus, cooking for about 3-4 minutes.

Meanwhile, heat pan to saute shrimp. Saute until cooked through or hot.

Toss leek mixture with quinoa.

Top with shrimp and serve immediately.

Top with goat or feta cheese crumbles if desired.

Powered by Recipage

lately i’ve been…(iv)

in a major cooking slump. Seriously. Please send help!

hanging out with these two.

eating delicious seafood from Santa Monica Seafood.

making a ridiculous purchase (Star Homes Map). It had to be done, but is SO not worth the money.

drooling over this recipe for french onion soup tartines from vegetarian times. Need to make it asap.


getting more into raw foods again.

and then filling my belly with Indian food.

exploring San Diego a bit on a work trip. Must take road trip here soon!

Lately you’ve been…

Happy Weekend! 

entertaining: springtime brunch

Spring seems to be a popular time for brunch.

Mother’s Day is a big day for brunches – coming up this weekend!  Wedding and baby season has most definitely begun, meaning lots of brunches for showers and celebrations. And then there are the brunches for no specific reason other than to get together with family and friends.

Here are some of my favorite brunch components – along with a few recipes I’m dying to try!


Fresh Squeezed Orange Juice

Pots of Tea

Blood Orange Mimosas

Bloody Marys

Lemon Rosé Bellini via Epicurious

(image via Martha Stewart)


Bacon, Egg and Toast Cups via Martha Stewart

Homemade Granola Parfaits with Yogurt and Fresh Fruit

Fresh Bagels with Lox, Cream Cheese, Capers, Red Onion and Tomato Slices

Homemade Scones, Cinnamon Rolls or Donuts

Sesame-Crusted Crab and Mango Tea Sandwiches via Bon Appetit

Grapefruit Brûlée via Epicurious

(image via Epicurious)


Fresh Flowers – lots of them!

Centerpieces made with Citrus


(image via Modern Day Floral Blog)

Herb Gardens

What are you doing for Mom this year?