Full Belly Sisters

Monday, March 20, 2017

Easy Avocado Egg Quinoa Breakfast Bowl

This Easy Avocado Egg Quinoa Breakfast Bowl is a healthy and energizing way to start your day. The beautiful, nutrient-rich bowls are also perfect for a fast, vegetarian weeknight dinner! Best of all, it only takes about 20 minutes to make.

I just received my latest Degustabox, a surprise subscription food box company based in Barcelona. If you follow us on Instagram, you've already had a sneak peek at what I found in this month's box.

Of all the yummy treats in the box, I decided that the Goya Quinoa Blend looked perfect to build a meal around. It's got white quinoa, brown rice, and black beans so it's loaded with flavor, fiber, and protein. I figured that—with just a few of my favorite fresh ingredients—the Goya Quinoa Blend would be perfect for a nutritious and delicious breakfast bowl. Or breakfast-for-dinner. Or breakfast-for-lunch, for that matter.


serves 2 to 4
  • 1 box Goya Quinoa blend
  • 4 scallions, thinly sliced, whites and greens separated
  • 4 eggs
  • 1/2 cup fresh pico de gallo
  • 1 avocado, sliced or chopped
  •  fresh lime juice, to taste

Prepare the Goya Quinoa Blend according to package directions; it takes about 15-17 minutes to cook. While it's cooking, prepare the rest of your ingredients. You can cook your eggs however you'd preferscrambled are fine, of course. But I pretty much always go for a fried or poached egg, because I like the yolk to run over all the other goodies. For this meal, I poached my eggs.
I've never quite gotten the hang of making legit poached eggs, so I used my handy dandy silicone egg poachers that kind of float in boiling water and make perfect, six-minute poached eggs. I don't pretend I'm a real chef, people!

Once the quinoa blend is cooked, stir in the chopped whites of the scallions. Then divide the quinoa blend between your bowls or plates. Top each with one or two eggs, some avocado, a tablespoon or two of pico de gallo, and the chopped scallion greens.

It's an incredibly easy, satisfying, and colorful meal. And it's ready to eat in about 20 minutes!
Check out just some of my other Degustabox-inspired recipes:

Chipotle Fried Egg Avocado Toast


This post contains affiliate links, so I make a small commission if you purchase through my links—which helps to keep this blog running.Thanks for your support!

Friday, March 3, 2017

Slow Cooker Red Wine Braised Beef with Arugula

Slow Cooker Red Wine Braised Beef is a simple but delicious Crockpot meal. It's packed with flavor from garlic, fresh herbs, and sun-dried tomatoes. Serve it over noodles and arugula and it's an easy weeknight meal!

My blogger buddy—Michaela, from the wonderful An Affair from the Heart—had this really fun idea: Freaky Friday! No, this doesn't involve Jodie Foster or Lindsay Lohan. But do you remember the premise of that movie? Mom and daughter switch bodies and get a taste of each other's life and learn valuable lessons. C'mon, you know you loved it.

For this Freaky Friday, a bunch of food bloggers are getting a taste of each other's recipes! And learning valuable lessons, maybe? We've each been randomly assigned to another participant's blog; from that blog we choose one recipe to make, taste, photograph, and write about. More fun than freaky, if I'm being honest.

I was lucky enough to be assigned to the fantastic A Kitchen Hoor's Adventures (and, yes, that's the best blog name ever created). If it sounds familiar, it might be because I was assigned to it for a previous Freaky Friday and I made this Mushroom and Goat Cheese Baked Eggs!

Christie, the brain and palate behind the blog, loves healthy recipes that are simple and tasty. A girl after my own heart, that's for sure. Bonus: Christie made her version of my Cannoli Ice Cream recipe for a previous Freaky Friday!

There were lots of recipes that were calling my name: the Italian Pressed Sandwich is a drool-worthy weeknight meal. And these divine Middle Eastern Deviled Eggs combine some of my very favorite ingredients (eggs! hummus! za'atar!) into one amazing appetizer.

But it was the Slow Cooker Red Wine Braised Beef that finally won my heart. I love a Crockpot meal—especially one with Italian flavors and ingredients, like LOADS of garlic, rosemary, and sun-dried tomatoes. Perfectly comforting and hearty for a cold winter night!

I adapted the recipe just slightly; for instance, I used shallots instead of onions, I used pureed tomatoes instead of crushed (my husband doesn't like chunky tomatoes), and I browned the meat before placing it in the slow cooker.


serves 6-8
  • 1 1/2 Tablespoons olive oil
  • salt and freshly ground pepper, to taste
  • 2 pounds beef roast 
  • 2 cups shallots, thinly sliced
  • 7 to 8 cloves garlic, peeled and thinly sliced
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 28 ounces pureed tomatoes
  • 1/2 cup sun-dried tomatoes (not in oil), minced
  • 2 cups dry, red wine
  • 1 cup beef broth
  • 1 pound egg noodles, cooked
  • 4 cups arugula

Season the beef generously with salt and pepper. In a large skillet over medium-high heat, warm the olive oil. When the oil is hot, add the beef and sear, turning as necessary, until it is a deep golden brown on all sides.

In the meantime, grease your Crockpot. Add shallots and garlic to the bottom of your slow cooker. Place the seared beef on top of the garlic and onions. Scatter the thyme and rosemary sprigs over the meat. Top with the pureed tomatoes, as well as the sun-dried tomatoes.

Pour the beef broth into the pan you used to sear the beef, making sure to scrape up  any little bits left there. Pour into the Crockpot, along with the red wine. Add more salt and pepper, to taste.

Cook on low for six to eight hours, until the meat is fork tender and falling apart. Remove the sprigs of thyme and rosemary. Using two forks, pull the beef into chunks or shreds.

Distribute the cooked egg noodles (of course, you could use polenta or cauliflower rice instead) among your serving bowls. Top each with a big handful or two of arugula.

Spoon the braised beef and sauce over the arugula and noodles; the heat of the meat with wilt the greens.

Top with some more arugula and, if desired, shaved Parmesan cheese.

Wow, was this good! So glad I chose it for Freaky Friday. Also, I found that I had a good amount of sauce left over, so I'm saving it to add to a soup I'll make this weekend. It's so rich and delicious.

Sunday, February 19, 2017

Coconut Chocolate-Dipped Shortbread

Just three delicious ingredients and you've got these easy but fabulous Coconut Chocolate-Dipped Shortbread cookies!

I like to cook and bake from scratch. But there are those times—we all know those times, right?—when you either don't have the time or the energy or the will to do it. For those times, it's good to have some ideas in your arsenal. Something fabulous but easy and totally delicious. Something you can make with really great pantry items, like great-quality shortbread, gorgeous chocolate, and crispy coconut.

Luckily, all these ingredients arrived in my monthly Degustabox! If you follow Full Belly Sisters on Instagram, you'll see all the goodies I received via this monthly food subscription box. Three of them—Walker's Shortbread, Green & Black's Dark Chocolate with Sea Salt, and Grace Coco Chips—are perfect for this easy and delicious treat.


You can make these Coconut Chocolate-Dipped Shortbread cookies in just a few minutes. But they look fabulous and taste amazing!

makes 9 cookies
  • box of Walker's Shortbread Cookies (9 cookies)
  • 2 ounces of Green & Black's Dark Chocolate with Sea Salt, roughly-chopped
  • about a Tablespoon of crushed Grace's Coco Chips

In a small microwavable bowl, microwave the chocolate uncovered for about 1 to 1 1/2 minutes, heating for just 30 seconds at a time so you don't risk burning it. Stir until smooth. Dip half of each cookie into the melted chocolate. Place on a cookie sheet covered in wax paper. Sprinkle crushed coconut chips over the melted chocolate. Leave cookies on the wax paper until the chocolate is set.

If you're interested in trying Degustabox, check out their website or follow them on Instagram. Check out just some of my other Degustabox-inspired recipes:

Thursday, February 2, 2017

Easy Lemon Garlic Basil Baked Shrimp

This Easy Lemon Garlic Basil Baked Shrimp takes less than 20 minutes to make because we use a fantastic kitchen shortcut: Dorot garlic and herbs. These little cubes of deliciousness can be tossed into your favorite healthy recipes to #ElevateYourPlate and deliver maximum flavor—with no prep or cleanup!

So, you want yummy, healthy meals that taste fresh and amazing but don't leave you chained to your cutting board? Then let me introduce you to the fabulous kitchen shortcut that is Dorot

Dorot is fresh garlic and herbs that are frozen into cute little cubes—you can store them in your freezer for up to two years. Dorot pre-portioned garlic, onions, and herbs eliminate chopping and measuring, making it effortless to season and flavor your cooking. Dorot is picked fresh and flash-frozen on site to lock in freshness. It is all natural, raw, and vegan; it contains no preservatives or artificial flavors; Dorot is also kosher, halal, non-GMO, gluten-free, dairy-free, nut-free, and soy-free. What more do you want? It’s basically having fresh herbs at hand without having to actually grow or chop them!

If you're interested in trying out these simple and delicious garlic and herbs—and OF COURSE you are—head on over to the Dorot website and download a $1 off coupon now.

I get mine at my local Stop & Shop supermarket. You'll find Dorot garlic and herbs with the frozen veggies!

Now that you've downloaded that coupon and bought your super easy Dorot garlic and basil, you're ready to make this delicious Easy Lemon Garlic Basil Baked Shrimp! I know shrimp seems fancy and like it should just be for special occasions...but when it's this quick and simple, you can make it any ol' time.

4 to 6 servings

  • 2 Tablespoons olive oil
  • 2 Tablespoons butter
  • 1 teaspoon lemon zest
  • 3 cubes Dorot crushed garlic
  • 1 to 2 cubes Dorot chopped basil 
  • salt and pepper, to taste
  • red pepper flakes, a pinch or two...or three! (optional)
  • 1 pound shrimp, peeled and deveined, tails on
  • juice of 1/2 lemon

Preheat the oven to 425 degrees.

In a small microwave-safe bowl, add olive oil, butter, lemon zest, garlic, basil, and salt and pepper. Heat in the microwave until butter is a bit softened and garlic and basil are partially thawed, about 15 seconds or so. 

Mash everything together. It doesn't need to be smooth.

Add red pepper flakes, if using.

Brush about a third of the mixture onto an oven-safe skillet (I used my trusty Lodge cast iron pan).

Place the shrimp in a single layer in the pan. Brush the rest of the garlic-basil-lemon mixture over all of the shrimp.

Bake until the shrimp are pink and opaque throughout and the butter mixture is bubbling, about 10 minutes. Squeeze half of a lemon over the shrimp while they're still hot.

Serve warm, right from the pan. It would make a perfect Superbowl appetizer! Or serve these shrimp over some pasta (or spaghetti squash) for a scampi-style meal. Or chill the shrimp and use them to top your favorite green salad. When it's this easy, you'll make this dish again and again!

If you're ready to #ElevateYourPlate don't forget to grab your Dorot coupon now!

This post contains affiliate links, so I make a small commission if you purchase through my links—which helps to keep this blog running.Thanks for your support!

Friday, January 20, 2017

Parmesan Kale Chip Dusted Popcorn

Parmesan Kale Chip Dusted Popcorn is a pretty and delicious snack that the whole family will enjoy. Just sprinkle ground baby kale chips and Parmesan cheese over hot popcorn and you've got an easy, healthy treat.

You all know by now that I love when my Degustabox subscription box shows up. I never know what deliciousness I'm getting but I always discover some great ingredients! This time my foodie box included Jolly Time Healthy Pop Popcorn and I thought of one of my favorite snacks: Parmesan Kale Chip Dusted Popcorn. 

It's a super simple snack. Make up some crunchy kale chips, crush 'em, and sprinkle them over popcorn with some yummy Parmesan cheese. Looks pretty and adds a healthy boost to your popcorn!
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Baby Kale Chips
adapted from Smitten Kitchen
  • 5 oz baby kale leaves, stems removed, cleaned and dried well
  • 1 1/2 teaspoon olive oil
  • sea salt, to taste*
*keep in mind that both there's salt in both the popcorn and Parmesan, so season accordingly

Preheat oven to 300 degrees. Toss baby kale in a large bowl with oil and salt. Arrange leaves on a parchment-covered baking sheet or two. Bake for 20 minutes. The kale should be crisp and delicate.

Parmesan Kale Chip Dusted Popcorn
  • about half a batch of baby kale chips
  • 1 to 2 teaspoons grated Parmesan cheese
  • 5 cups popcorn (one bag of Jolly Time Healthy Pop)

Using a mortar and pestle, grind the kale chips into a powder.

Sprinkle the Parmesan cheese and the ground kale chips over the top of the hot popcorn. Enjoy!

For more of my recipes inspired by Degustabox, check out:

Saucy Hot and Sweet Crockpot Meatballs

Chipotle Fried Egg Avocado Toast


This post contains affiliate links, so I make a small commission if you purchase through my links—which helps to keep this blog running.Thanks for your support!


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