Living La Vida Holoka


10 Recipes You Can Make with Quinoa

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Looking for a new way to cook quinoa? These 10 recipes will show you how you can prepare this healthy superfood for breakfast, lunch, and dinner!

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I tried quinoa for the first time a few years ago and, for a while, it totally replaced rice for me! Now, I cook it just as much as I cook rice, which is pretty often!  Because it’s such a simple substitution for rice, most people think quinoa is a grain (I did, too!).  It’s actually a seed that grows on a plant that’s related to spinach, beets, and chard! 

Whatever quinoa is, it’s a pretty freaking awesome pantry staple to keep around!  It’s gluten-free, a great source of protein, high in fiber, and full of antioxidants!  Plus, it’s a really versatile ingredient.  You can use it in both savory and sweet or hot or cold dishes!

10 Recipes You Can Make with Quinoa

 
One of my favorite things to make with quinoa – as you’ll notice below – is salad!  Boil it up, let it cool down, and dump it in a bowl with a bunch of fresh salad ingredients!  It’s so good!  Quinoa doesn’t really have a flavor, kind of like rice, but it adds a nice bulk to dishes.  I’ve sweetened it with a little stevia before and made a breakfast bowl.  It’s also really good in soups and great to add to Buddha bowls! 

As I write this, I have the sudden urge to whip up a quinoa recipe – maybe a salad or a big Buddha bowl.  Thankfully, I have a mostly bag of quinoa in our cabinet and a lemon quinoa cup that I got through our Hungryroot delivery.  

  1. So Fresh and So Green Quinoa Salad
  2. Quinoa and Brussels Sprouts Salad with Chicken
  3. Caprese Style Quinoa Salad
  4. Mediterranean Quinoa Salad
  5. Everything Seasoned Breakfast Quinoa Bowl
  6. Apple Pecan Quinoa Breakfast Bowl
  7. Chicken Cacciatore with Quinoa
  8. Quinoa Stuffed Eggplant
  9. Greek Goddess Buddha Bowl
  10. Slow Cooker Buffalo Chicken Buddha Bowl

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Do you like quinoa? Which one of these recipes will you try first?

Did you make any of these quinoa recipes? Share your pics on Instagram using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

Ham and Cheese Hash Brown Frittata

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This easy Ham and Cheese Hash Brown Frittata is a comforting egg dish that’s loaded with leftover ham, shredded hash browns, and cheddar cheese!

This post may contain affiliate links.  Making a purchase through one of these links helps support this blog.


Pre-pandemic, I used to do our regular grocery shopping once a week.  But every now and then, I’d sneak out for a few extra ingredients or some fresh produce.  Now, I go to the store every few weeks and stock up so I don’t have leave the house.

During one of my last shopping trips, I picked up a small, Hatfield pre-sliced ham for us to have for Easter.  I figured that the ham and some of the vegetables from my Hungryroot deliveries would be enough for the two of us.  It ended up being more than enough for our quiet Easter dinner! 

We had leftover vegetables for lunches the next day and plenty of ham!  I think I look forward to holiday ham just for the leftovers!  Since my husband is still working, he took some of the leftovers for lunch.  And I had plans to use the rest in a frittata.


I love making frittatas! Start with a base of eggs and milk (or heavy cream) and whatever you add to your frittata is up to you!  Frittatas are super easy to make and perfect for using up leftover ingredients! 

Not only did I have leftover ham to use in my frittata, but I also had a bag of shredded hash browns in our freezer.  As far as I’m concerned, potatoes make everything better!  They’re the ultimate comfort food!  This frittata isn’t just a delicious breakfast, it’s like a warm and cozy hug for your belly!

Ham and Cheese Hash Brown Frittata

 
I started this frittata by cooking the hash browns in my cast iron skillet with a little olive oil.  Once they started to brown on the bottom, I added in some onion and ham.  When the onions started to soften, I removed everything from the skillet.  Then, I whisked up the eggs and milk and poured that into the skillet. I also added a splash of Tabasco sauce into my egg mixture.  It’s totally optional, but I loved the little extra kick of flavor it gave the frittata! 

When the eggs started to set around the edges, I dumped the potato mixture back in and added cheddar cheese.  After the eggs cooked on the stove top for about five minutes, I placed the frittata in the oven to cook the rest of the way.  The result is a light and fluffy frittata!

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Ham and Cheese Hash Brown Frittata

Ham and Cheese Hash Brown Frittata

Ingredients

  • 1 tbsp. extra virgin olive oil, plus more as needed
  • 3 cups frozen shredded hash browns
  • 1/3 cup onion, chopped
  • 1 1/2 cups ham, chopped
  • 6 large eggs
  • 1/3 cup milk, or heavy cream
  • Salt and pepper, to taste
  • 1/2 cup shredded cheddar
  • Optional: Tabasco sauce, chopped green onions

Instructions

  1. Preheat oven to 425 degrees.
  2. Heat olive oil in a cast iron skillet over medium heat.
  3. Add the hash browns to the skillet in an even layer. Let them sit for about 5 minutes, or until they develop a golden crust on the bottom.
  4. Mix in the onion and allow the hash browns to sit again for a few more minutes.
  5. Stir in the ham. Then, remove the mixture from the skillet and set aside.
  6. In a large bowl, add the eggs, milk, and a splash of Tabasco sauce, if desired. Season with salt and pepper.
  7. Add a little more olive oil to the cast iron skillet, if necessary, and pour in the egg mixture.
  8. Cook the eggs for about 5 minutes. While the eggs are starting to set, add the hash brown mixture back into the skillet and sprinkle with cheddar cheese.
  9. Place the frittata in the preheated oven and cook for 18 minutes, or until the eggs are set and the edges are golden brown.
  10. Allow the frittata to cool slightly before serving. Serve with chopped green onions, if desired.
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I always like to slice up my frittatas and keep them wrapped up in the fridge for an easy heat-and-eat breakfast or lunch.  The slices reheat great in the microwave.  All you need is a couple minutes and you have an easy and satisfying meal!

Did you make this Ham and Cheese Hash Brown Frittata recipe? Share your pics on Instagram using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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11 Recipes You Can Make with Tomato Sauce

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Open up your kitchen cabinet, grab a can of tomato sauce, and make delicious small bites, Italian inspired main dishes, and so many other recipes!

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Growing up in an Italian family, tomato sauce was always a staple in our house. Mom would hit up the can-can sale at the grocery store multiple times – and I’m pretty sure she still does that – to pick up cases of sauce to store in the basement.  As long as we had a can of tomato sauce on hand, we could eat some pretty good meals!

Thanks to my parents, tomato sauce is now a major staple in our house, too!  Just like mom, I’ll buy a case of crushed tomatoes (just one case!) when they go on sale at the grocery store.  I also try to get a pouch of tomato sauce in all of my Hungryroot deliveries.

11 Recipes You Can Make with Tomato Sauce

 
One 28 ounce can of sauce can go a long way for the two of us!  I’ll make a big batch of homemade pasta sauce and freeze it for later.  Or I’ll season it with Italian spices and use it on our pizza.  It also makes a super easy dipping sauce to heat and eat!

Tomato sauce can go way beyond pasta, but there’s nothing more comforting than a plate of pasta and some homemade sauce.  If you’re looking for some new recipes to make using tomato sauce, I’m sharing 11 easy recipes that include pasta, small bites, Italian inspired main dishes, and even breakfast!

  1. Spicy Tomato Skillet Eggs
  2. Sausage & Pepper Stuffed Rolls
  3. Low-Carb Zucchini Lasagna
  4. Creamy & Spicy Tomato and Sausage Pasta
  5. Chicken Parmesan Poppers and Sliders
  6. Meatball Marinara Naan Flatbread
  7. Air Fryer Spiralized Zucchini Parmesan Cakes
  8. Easy Cauliflower Gnocchi with Marinara Sauce
  9. Chickpea Puttanesca
  10. Spicy Summer Mussels
  11. Chicken Cacciatore with Quinoa

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Did you make any of these tomato sauce recipes? Share your pics on Instagram using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

Italian Sausage and Baby Broccoli Frittata

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This Italian Sausage and Baby Broccoli Frittata is a satisfying and delicious, one-pan breakfast, lunch, or dinner made with Italian sausage, sweet baby broccoli, sun-dried tomatoes, and more!

This post may contain affiliate links.  Making a purchase through one of these links helps support this blog.


I don’t know about you, but I love eggs!  They’re a fantastic, little food!  Aren’t they?  I mean, think about how much the egg can do.  On its own, it can be scrambled, cooked sunny-side up, over easy, poached, hard boiled, or soft boiled.  For breakfast alone, there’s a multitude of ways you can turn an egg into a stunning, delicious dish!  We can talk about how an egg can turn pie or pastry into a beautiful, golden work of art, or how you can’t make cake without an egg (okay, you can, but humor me).

One of my favorite ways to use eggs is in a frittata!  Frittatas are kind of like a big, open-faced frittata.  You can add anything to them – meat, veggies, cheese – and the result is bound to be delicious!  Plus, they’re perfect for breakfast, brunch, lunch, or dinner!  Have a slice for breakfast with your morning cup of coffee or serve a frittata with salad for lunch or dinner!  

Italian Sausage and Baby Broccoli Frittata

 
I had a ton of eggs in the house recently – like three cartons including one 18-count!  So I decided to make one of my favorite frittata combos of sausage and sun-dried tomatoes.  Then, I decided to make that combo even better by using up some of the veggies sitting in our fridge.

Hungryroot added sweet baby broccoli in our last box.  I had no idea what it was or how I should use it.  Turns out, it’s part broccoli, part Chinese kale, and pretty darn tasty!  It worked really well alongside the sausage, onions, sun-dried tomatoes, and feta in this frittata!


If you can’t find sweet baby broccoli in the store, I would sub in some kale or chopped broccoli florets.  And if heavy cream is a little too heavy for you, you could use milk.  But the heavy cream gives this frittata a creamy texture and its fluffiness!  

Also, I used hot Italian sausage in this frittata, which gave it a spicy, little kick!  If you’re not a fan of heat, you could totally use a sweet Italian sausage in its place. 

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Italian Sausage and Baby Broccoli Frittata

Italian Sausage and Baby Broccoli Frittata

Ingredients

  • 1 tbsp. extra virgin olive oil, plus more as needed
  • 1/2 lb. ground Italian sausage, hot or sweet
  • 5-6 stalks sweet baby broccoli, stems trimmed
  • 1/2 cup red onion, thinly sliced
  • 6 large eggs
  • 1/3 cup heavy cream
  • 1/4 cup sun-dried tomatoes, chopped
  • 1/2 cup crumbled feta cheese
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 425 degrees.
  2. Heat extra virgin olive oil in a cast iron skillet over medium heat.
  3. Add the sausage to the pan and brown. Once the sausage is cooked, remove it from the pan and set aside.
  4. If necessary, drizzle a little more oil in the skillet. Add the baby broccoli and cook for 1-2 minutes, or until it starts to brown on the edges. Remove and set aside.
  5. Add the sliced onion to the pan and cook until softened and translucent. Remove and set aside.
  6. In a large bowl, add the eggs and heavy cream. Whisk together and season with salt and pepper.
  7. Pour the eggs into the skillet and cook for about 5 minutes.
  8. As the eggs start to cook, add the sausage, baby broccoli, onion, sun-dried tomatoes, and feta cheese.
  9. Cook the frittata in the oven for about 18 minutes, or until the frittata is puffy, the center is cooked through, and the edges are golden brown.
  10. Allow the frittata to cool slightly before serving. Then, cut into slices.
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One frittata will serve about six people, making it a great dish to make for a brunch gathering or family dinner!  I like to make frittatas at the end of the week to use up veggies and whatever else is hanging out in our fridge.  Then, I cut the frittata into slices and wrap them up in individual portions to heat and eat throughout the week!   


Did you make this Italian Sausage and Baby Broccoli Frittata recipe? Share your pics on Instagram using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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