A Week Later...

Since last week I learned a lot.  Maybe I should correct myself--I relearned what I already knew.  I am remembering what it feels like to have control over what I eat, how I live, and how I reward myself.

I managed to leave those chocolate covered potato chips alone for another week...even when I remembered during an awful chocolate craving that they were there.  I had control over my temptation!

Part of learning to live a healthy life is learning how to cook.  I had heard a lot about quinoa over the last year or so.  I even tried it once at my bff's wedding brunch.  Other than that, all I knew is that it's pronounced nothing like it's spelled.  Over the last month, though, I have started cooking it.  Below is my absolute favorite recipe and is a new standby.  Make sure to read beyond the recipe to get some hints...

WeightWatchers Quinoa with Spinach
1 tbsp olive oil
1 large onion, minced
1 medium garlic clove, minced
1 cup quinoa, rinsed or purchase pre-rinsed
2 cups reduced sodium chicken broth
1/8 tsp black pepper
1/8 tsp crushed red pepper flakes, optional
4 cups spinach, baby leaves, packed, coarsely chopped
1/2 tsp table salt

Instructions:
1. Heat oil in large nonstick skillet over medium high heat.  Add onion and garlic, cook, stirring frequently, until union is tender about 3 to 5 minutes.
2.  Add quinoa to skillet, cook, stirring frequently, until quinoa starts to turn golden brown; about 2 minutes.
3. Add broth, black pepper, and red pepper flakes (optional) to skillet; bring to a boil.  Cover skillet and reduce heat to low and simmer for 13 minutes; stir in spinach. Cover skillet and cook until spinach and quinoa are tender and liquid is absorbed, about 3 to 5 minutes; season with salt. Yields about 1/2 cup per serving. 1 point per serving.

I like to double the recipe so I can eat left overs for lunch.  I also like doubling the recipe and adding chicken.  Basically, just buy a rotisserie chicken from the grocery store, "pick" it, and add it at the same time as the spinach.  Doing this makes it about 6 points per 1 and 1/2 cups.  It is tasty warm when you first make it and cold as a left over.

Let me know what you think!