B has been hanging out with the Uy Clan in SoCal during his away rotation and doting over my cousins' adorable little daughters. One is barely learning to walk; the other a feisty 3 year old who wears a crown. Both are beautiful half Asian, half white babies. B is in love.
B: I can't wait to call our future daughters "Princesses." You know why? Because that makes me a King by default!!
N: So that's the real reason why you call me your Queen...
here, here, and here.
Apparently in parts of France, people like dunking brie in café-au-lait and eating it for breakfast. But, I think I'll pass on that and just eat my brie with fruit (and dunk doughnuts in coffee instead).
Eats Well With Others). It was too pretty not to try! B is usually not a salad sort of guy, but if it's French, he'll eat it!
Roasted Berry Brie Salad
1 cup strawberries, halved
1/2 cup blueberries
black pepper, to taste
1 cup quinoa
4 oz brie, cut into small pieces
5 oz baby kale/mixed greens
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp maple syrup
1 tbsp whole grain mustard
salt and black pepper, to taste
Heat oven (toaster oven) to 400F. Spread fruit on a foil lined baking sheet, sprinkle with black pepper, and roast for 10 minutes, or until slightly softened.
Cook the quinoa according to package directions. Toss quinoa and kale/greens.
For the dressing, combine the olive oil, vinegar, maple syrup, and mustard by stirring with a whisk. Add salt and pepper to taste. To serve, plate the salad/quinoa mix then top with brie and roasted berries (if you mix everything together prior, the berries tend to burst). Drizzle with dressing. Enjoy!