Sweet Recipe: Red Quinoa and Turkey Sausage Stir Fry

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Stir-fry: frying rapidly over high heat while stirring briskly.

In the past when I would make stir fry I would use brown rice and eggs etc. This time, I’ve decided to go a healthier step further and use red quinoa and organic italian spicy turkey sausage.

This is a quick 20 minute meal that you can whip up after a long days work.

You will want to cook your quinoa first (follow the instructions on the box)

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You will need: 1 turkey sausage link cut up into small pieces. 2 cups of your already cooked quinoa, 1 cup mushrooms, 1 cup snap peas, 1 cup red onions and 1 bell pepper sliced. (optional: low sodium soy sauce and ground pepper)

First you will want to quickly saute the turkey sausage in a pan using grape seed oil. Cook it mostly through (about 7 minutes), then set aside.

In a wok (with grape seed oil), add your vegetables (if you don’t want to use bell peppers or mushrooms, you can also use carrots, zucchini etc) and stir it around while it softens. After about 5 minutes, you can add your turkey sausage and continue to stir fry everything until the meat is thoroughly cooked through, about 8 more minutes.

While stirring briskly, add some pepper, your onions and low sodium soy sauce. About 1 tbsp. We add the onions last minute because we want it to still have a crunch/bite to it.

Turn your fire off, and then add your already cooked quinoa. The left over heat will warm up the quinoa while you stir everything together.

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What is your favorite type of stir fry that you make into a healthier option? Tag me on twitter @thesweetscene and on instagram @thesweetsceneblog, and make sure to hashtag #thesweetsceneblog and #loveyourbody.

xoxo

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SweetFit: BootCamp & Barre Class

I am a girl who loves to eat wholesome food. I am also a girl who wishes she were able to run 3 miles 3 times a week…and enjoy it.

I’ll admit, I am not an avid fitness junkie, but my #loveyourbody mantra not only includes eating right, it means staying active too! So I’ve decided to sign up for the upcoming Spartan Race at Fenway, and what better way to kickstart training than with a bootcamp/barre class?

Earlier this week, my good friend and I signed up for the class put on by Eventbrite Boston. A bunch of us women put on our best and bright work out gear, grabbed our yoga mats and made our way to Athleta on Newbury St.

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I did not know what I was getting myself into. The night consisted of amazing music by a live DJ, high intensity work-outs and lots and lots of sweating. The instructor, Meaghan Scannell, was up-beat and made each move look so easy; like she was a gazelle moving across the wooden floors.

After an hour, and every muscle in my body (muscles I didn’t even know I had) stretched and toned, the sweating part concluded.

After the work out, we were treated with little tastings by 2 of my favorite organic companies, Sweetgreen and Organic Living Superfoods. My friend and I tasted (and then re-tasted for good measure) everything; Sweetgreen salads and an assortment of all the raw & organic options Organic Living had to offer. I even tried mulberries for the first time!

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We then washed it down with my new favorite juicery: CocoBeet! They offer raw, vegan and gluten free options. Cold pressed juices, salads, vegan sandwiches and breakfast bowls are some of the items that you can purchase. Interested in going on a juice cleanse? They offer a program for that as well!

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Have any of you tried a barre class? Tell me what you thought of it! What other work out classes/ routines do you do?

#thesweetsceneblog and #loveyourbody on twitter, and don’t forget to mention me! @thesweetscene

-xoxo-

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Sweet Recipe: Crispy, Tender, Game Day Baked Wings

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Football season is among us, and game-day bites are all the rave. No matter what “diet” you are on (unless you’re vegetarian or vegan), no one can say no to a batch of deliciously crispy wings.

I have a great recipe of oven “fried” chicken that was very popular on my old blog (don’t worry, I will be bringing it back next month), but I’ve never tried gluten free crispy wings.

You can eat as many of these wings as you’d like and not feel guilty (even though you should NEVER feel guilty for feeding your body). These bad boys are not only crispy, tender, flavorful and delicious, but they are also BAKED and not fried. 100% healthier.

You will need: (Cook time: 1hour and 10 minutes) 1 pound wings, 1 pound drumsticks, brown rice flour, seasoning of choice (I used italian mixed seasoning), EVOO, and parsley for garnish

(warning, raw meat photo below)

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You want to take your wings (I used organic, hormone and antibiotic free, and preservative free wings from wholefoods) and clean them.

When I say clean them, I mean remove any little hairs there may be, trim the fat, take off skin if you’d like. Then you want to rinse the meat and pat it completely dry. Add in your seasoning.

Although some people may feel that the salt in the seasoning may draw out the moisture, I am an advocate in seasoned meat. I cannot stand bland dishes. I seasoned my meat and it turned out fine. The key is to make sure you re-apply the EVOO mid-bake.

Add in your brown rice flour and place your wings on a baking rack. I placed my baking rack over my pyrex dish. This set-up allows the drip from the meat to fall into the dish, and the meat is able to crisp up rather than become soggy from the drip.

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You will then want to drizzle EVOO over the top of the wings. Don’t be shy, the oil allows the meat to remain moist and crisp up. Place the wings in the oven at 400 degrees for about 30-35 minutes. Don’t be alarmed (like I was) if you check on it at 30 minutes and it doesn’t seem crispy at all. Let them stay in the oven a little bit longer and then flip them to the other side.

Once you flip them, add some more EVOO. Place them back in the oven for another 30 minutes. Check every so often to make sure it’s crisping up to your liking, and flip it again. Then remove from the oven, and let cool for 10 minutes. Add some parsley for garnish, and serve!

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I really hope you enjoyed this recipe and that your wings turn out as delicious as mine did.

Once again, if you make it, tweet me or instagram it and hashtag #thesweetsceneblog and mention me @thesweetsceneblog!

Next Up: My first time doing a Barry’s Bootcamp and Barre Class!

xoxo

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Recipe Series: Tuesday Twist on Toast

I am starting a new series. Each month I’ll feature a certain food item and show different ways to make delicious recipes with it.

This month will be: TOAST!

Toast can be so plain and blah. You know, that side dish you spread butter on with your bacon and eggs. Or, that burnt thing you forgot was toasting in the oven and now can use it as a hockey puck.

Toast isn’t someone’s #1 go to food, but hopefully after this series, you will have a new outlook on what it means to eat toast.

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You will need: Cream cheese of your choice, I used Daiya vegan plain cream cheese, alfalfa sprouts, red onions and heirloom tomatoes. I hope it goes without saying, but you will also need your bread that you will be toasting. I used Ezekiel bread.

Slice your tomato and onions thinly. and then season your ingredients with as much, or as little, salt and pepper that you would like.

Then, all you need to do is toast your bread to the texture of your choice, I like mine crunchy, and spread your “cream cheese”. On top of that, add some of your tomato, and then on top of that your alfalfa and onions.

At the end, for a little kicker, I also sprinkled some sunflower seeds to top it off. This can be a little snack, or a full on lunch. It is so good that you’ll never look at toast the same again.

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Like what you see? Follow me on instagram and twitter for more! @thesweetsceneblog. If you make one of my recipes, be sure to hashtag #thesweetsceneblog #loveyourbody

xoxo

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