In lieu of some serious tummy aches recently, I am going to be sticking to a mostly plant based, high protein, lean meat diet, with minimal grains and dairy to try and get my digestive system back to normal. After hours of combing through the internet and trying to remember everything I’ve ever learned about nutrition, I settled on buying the “Eat Right For Your Blood Type Encyclopedia” for some guidance on how I can correct my diet to end the torture. I’ll let you know how this attempt to have a happy stomach pans out. In the mean time, I’m going to stick to what I know, and share my Lemon Basil Quinoa recipe. 
Eliminating pasta and bread is extremely depressing for me to stomach (but apparently impossible for me to stomach) given the fact that I love a hearty, carb-tastic meal. However, I find solace in quinoa. Quinoa feels like pasta to me. It’s super filling, and satisfies like a pile of pasta, yet it’s plant based and packed with protein. It’s going to become a staple in my new diet, and I’m not upset about it. This quinoa takes under 20 minutes to make and is a personal go to for an easy yet filling and healthy meal. I eat it with everything; from seasoned chicken, to kale sauteed with lemon, it pairs as a great side with lean meats and vegetables. Everyone who tries it falls in love. If you are beginning to cook with quinoa or are already a lover of this nutrient rich food, you will love this simple recipe.
Ingredients:
1 Cup of Quinoa 3/4 tsp of garlic powder 1 1/2 tsp basil Red Pepper Flakes (desired amount) 2 tbs Grated Parmesan cheese Salt Pepper 2 tbs Olive Oil
Combine 1 cup of quinoa with 2 cups of water, bring it to a boil
When quinoa comes to a boil, reduce to a simmer, cover and cook for 15 minutes
Remove quinoa from stove top
Stir in olive oil Add in garlic powder, basil, salt and pepper to taste
Add in red pepper flakes (i usually do less than a tea spoon, but feel free to add the spice if that’s your thing)
Squeeze in 3/4 of a lemon
Lastly, stir in grated Parmesan Let me know how it turns out!
