Meatless Monday with Quinoa Cakes

If you caught my recent 32 in 32 post, the first item on the list was to be Vegetarian. Truth be told, I transitioned to a Vegetarian lifestyle a few weeks ago, but it’s been a struggle. I don’t miss meat, at all. In fact my diet previously was primarily vegetarian, but I apparently psyched myself out. Since saying the words, “I’m Vegetarian”, I’ve gone blank on meal ideas. I’ve been eating lots of homemade Pita chips and hummus…but a girl can’t live on hummus alone (no matter how delicious it is).

Enter Plated…and no, this is not a sponsored post or a referral link. I signed up with Plated months ago and have made a few meals from them, all delicious. So when I needed meal ideas, I ordered a few vegetarian meals from Plated to try out. They send you nearly every items you need to make the meal and the recipe card. The only thing I had to supply was some water, an egg, and some olive oil. I will admit this can be an expensive option which is why I don’t use it regularly, but it was incredibly helpful to have some help when I needed it this week.

Quinoa Cakes_Plated1

This particular meal was Quinoa Cakes with Pan Roasted Mushrooms. Simple. You can probably find hundreds of similar recipes on Pinterest…in fact, check here, I did a quick search for you.

Plated provided the mushrooms, quinoa, onion, breadcrumbs, pecorino cheese, chives, thyme, and a pad of butter.

While the Quinoa was cooking with the onions, I used the butter to pan roast the mushrooms. Then added some fresh thyme near the end of cooking.

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Once the quinoa was cooked, it was mixed with an egg, garlic, pecorino cheese, chives, and breadcrumbs; then formed into 4 patties (this recipe was service for 2).

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Sautéed in a little oil for about 4 minutes per side. I was worried they would fall apart when flipping, but they stayed together surprisingly well.

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Finished cakes topped with mushrooms, chives and a little sour cream (I added the cream, it was not in the recipe).

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It was delicious and filling. Exactly what I needed to break out of my hummus rut. I can’t wait to eat the leftovers tomorrow for lunch. I plan on making some more cakes, with my own twist on the recipes which I hope to share on here in the near future.


What are some of your favorite vegetarian/vegan meals? Feel free to link your own blog below in the comments if you have Vegetarian/Vegan friendly posts that I can check out! Or share your favorite Vegetarian/Vegan blogs, those would be helpful too.

Quinoa Avocado Salad

When I moved an hour inland from the Beach last year, the first thing that hit me was the heat. Holy crap, it’s hot, often hitting the 100’s during the summer. Needless to say, heating up the kitchen is the last thing on my mind.

I’ve also made some changes to my diet lately and am testing my hand at Vegetarianism. I’ve been reading Crazy, Sexy, Diet and Tracy Anderson’s 30-Day Method recently and am blending the two to create a healthy eating lifestyle that works for me. So even though I’m doing the 21 day cleanse outlined by Kris Carr in Crazy, Sexy, Diet…I’m being flexible (I added Feta to the salad below). Flexibility is the key to help me adopt this as a lifestyle and not a ‘Diet’. Anything too strict will absolutely lead to a dangerous cycle of binging down the road, GUARANTEED.

Last night I made a killer Quinoa salad, which you can make ahead as it’s best served chilled or room temperature. I paired it with balsamic rosemary mushrooms and a sweet potato. It was heavenly!

Quinoa Avocado Feta Salad with Walnuts

Quinoa Avocado Salad

Serves: 1

1/4 C Uncooked Quinoa

1/2 C Water

1/2 Avocado

1 Tablespoon Chopped Walnuts

1 Tablespoon Feta Cheese

Bring the quinoa and water to a boil over medium-high, once at a boil, reduce to low and simmer for 10-15 minutes. The quinoa is done when it has absorbed the water and is translucent.

(At this point I recommend chilling the quinoa or letting it cool to room temperature; however, you can make this salad while the quinoa is warm)

Mix the quinoa with the avocado, walnuts, and feta. Serve.

Sweet Potato, Balsamic Rosemary Mushrooms, Quinoa Avocado Feta Salad with Walnuts 

A note on recipe servings…I am one person and often cooking for only one person. Therefore, I tend to create recipes with calculations for one. However, I assert this makes recipes easiest since there are no complex calculations. If you want to serve 4, then just multiply the recipe calculations by 4.

Bon Appétit!

Wordless Eats Wednesday

Wordless Eats Wednesday is a new feature on CMD (Changing My Destiny) which will provide photos of the best eats from the past week. Some of the recipes may be posted in the week that follows, but please be sure to request recipes in the comments section if there something that you really want.

Homemade Fish Tacos, Trader Joes, Corn Tortillas, Baked Cod, Cilantro Dressing, Cabbage

 BBQ Steaks, Corn on the Cob in Foil

 Whip Cream Cake made with Chocolate Wafers, Whip Cream, Homemade Vanilla 

 Spinach Salad with Garlic Hummus, Carrots, Tomatoes, Cabbage dressed with Avocado Oil

 Green Juice Drink made with Cucumbers, Apples, and Celery. Lemon and Lime in the background

 Quinoa Salad made with Quinoa, Avocado, Feta, and Chopped Walnuts

 Vegetarian Dinner with Sweet Potato, Quinoa Avocado Feta Salad, and Balsamic Rosemary Mushrooms

 Balsamic Rosemary Mushrooms


Posted Recipes: Whip Cream Cake, Fish Tacos