Fullbodied is a completely unique dining experience that takes place in the heart of the Vail Valley.
So we finally have our cover design and title. We brainstormed for awhile together, and we finally decided on the title Myriad, an informative recipe book introducing alternative every day options. Myriad seemed to sum up the book's purpose; offering a number of options and ideas for a healthy diet. Shooting the cover was a blast, and we are so excited to finally show you all.
If you're still on the fence about preordering, check out the table of contents page to see a full listing of what will be in the book!
Another recipe from our Capstone recipe book! This recipe is one of Rosie's favorites. Discovered when she first began trying to eat healthier, it's easy, makes a lot for leftovers, and is deliciously versatile; able to be eaten wrapped in a tortilla, scooped by chips, or doled out with a spoon. Let us know what you think and if you had any tasty improvisations!
Don't forget to preorder your book now through Thursday, March 26 at 11:59 pm
1 tbsp. olive oil
2 minced garlic cloves
1 1/4 c. chicken broth
1 c. uncooked, rinsed quinoa
1 14.5 oz. can diced tomatoes
1 15.5 oz. can black beans, drained and rinsed
1 1/2 c. frozen corn kernels
1/2 tsp. cumin
1/2 tsp. salt
plain Greek yogurt
1. In the bottom of a large pot, heat olive oil to medium-high heat
2. Saute onions about two minutes in pot, then add garlic and saute about 30 more seconds
3. Add remaining ingredients to pot, including uncooked quinoa, and bring to a boil
4. Reduce heat to low temperature and simmer 20-25 minutes or until quinoa is fluffy
5. Serve with toppings