blueberry yogurt cakes
quinoa tomato stir
chicken tomato sauce
Spread the Greek yogurt over the rice cakes. Top with blueberries, or any other berries by choice.
Cook the quinoa according to the instructions on the package. It takes around 10-15 minutes to fully cook.
Meanwhile, heat 1 tablespoon olive oil in a saucepan over medium heat. Add the minced garlic and onion, and cook until softened, 1-2 minutes.
Stir in the mushrooms and bell pepper and cook stirring for about 2-3 minutes. Once they are almost fully cooked, stir in the canned plum tomatoes, minced parsley, and the spices.
Cook for 5-10 minutes over medium heat. Add the quinoa. Make sure the quinoa is fully cooked and drained from excess water.
Cook for another minute or two. Remove from heat and serve.
Preheat the oven to 400F.
Slice the chicken breast into 2 thin slices and place it in a small casserole dish. Season it with all of the spices, and drizzle olive oil over it
Mash the plum tomatoes using a fork, and pour them on top of the chicken. Sprinkle with parmesan and oregano and cook it for 20-30 minutes.
Once ready, serve, and dig in.
You can have them fresh or roasted, just make sure they are not cooked in oils or contain too much sodium.