Breakfast Quinoa
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Quinoa is a delicious whole grain that has been around since pretty much forever, but has become more popular over the past several years. It is gluten free, high in protein, high in fiber, and readily available at the grocery store. I actually prefer it to brown rice for quick weeknight meals because it cooks faster. But until recently I didn’t think that “breakfast quinoa” was a thing.

 

Over the past few days I had been craving a warm bowl of oatmeal for breakfast, but unfortunately oatmeal does not agree with me…Even gluten free oatmeal makes me feel like a giant ball of trapped gas. And I was out of buckwheat cereal. So I thought why not make quinoa for breakfast? I could use fruit and warm breakfasty spices to make it similar to oatmeal! So I went to work and made a batch adding whatever ingredients I could find. I was able to rustle up some gala apples and dried cranberries which went together perfectly with the quinoa and spices. It turned out great and I even had leftovers for the next morning! It kinda reminded me of the McDonald’s Oatmeal but with much less sugar.

Breakfast Quinoa

Because of the higher protein content than oatmeal, quinoa may even help you feel fuller for longer! I definitely will be making quinoa for breakfast again. I think I will play with the flavors and try different types of fruits/spices/milk in this recipe. You should too! Let me know in the comments what different flavors you tried…I want to know! I think next time I might try it with pears, pecans and almond milk. Or maybe a tropical fruit with coconut milk when the weather gets warmer…

 

Breakfast Quinoa with Apples and Cranberries

 

Ingredients

1 1/2 Cups Water

1/2 Cup Uncooked Quinoa

1/2 Teaspoon Allspice

1/2 Teaspoon Cinnamon

1 Medium Apple – Washed, Cored and Diced

2 Tablespoons Dried Cranberries

1 Teaspoon Brown Sugar

Milk of Choice (Optional for topping)

 

Directions

Bring water to a boil in a medium pot. Add quinoa, allspice and cinnamon to boiling water. Stir, cover, and reduce heat to simmer for 10 minutes. Add apples, cranberries and brown sugar. Stir, recover and all to simmer for an additional 5 minutes. Remove from heat and serve. Top with milk (skim, almond, rice, soy…) if desired.

 

Breakfast Quinoa

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The Super Bowl is next weekend so I thought this would be a great time to post a chili recipe. Chili is super easy to make and there are thousands of variations. If you are having people over to watch the Super Bowl, a chili bar with various toppings could be a fun, no fuss, self service way to feed your guests. Just make sure you have healthier topping choices such as avocado, jalapenos, hot sauce and reduced fat cheese or reduced fat sour cream.

In my turkey chili recipe I use lean ground turkey, reduced sodium canned beans, canned tomatoes with no salt added, fresh veggies and spices. I like using a combination of fresh and canned ingredients because chili should be an easy, hassle free recipe where you just combine everything and let it cook. The turkey, beans and veggies make chili full of protein and fiber which can help you feel full and satisfied (and then maybe you won’t munch on all those potato chips during the game 😛 ). You can also check our my “Game Day” board on pinterest for more recipe ideas. And for all the vegetarians out there, I do have a Hearty Veggie Chili recipe you can check out.

Turkey Chili

Ingredients
Cooking Spray
20 ounces Lean Ground Turkey
1/2 Teaspoon Onion Powder
1/2 Teaspoon Garlic powder
1/4 Teaspoon Chili powder
1/2 Teaspoon Cumin
1/4 Teaspoon Chipotle powder
1/4 Teaspoon Cayenne
1 16 oz Can Reduced Sodium Dark Red Kidney Beans
1 15 oz Can Reduced Sodium Black Beans
1 28 oz Can No Salt Added Diced Tomatoes
1/2 Cup Diced Green Bell Pepper
1/2 Cup Diced Red Bell Pepper
1 Jalapeno – Diced, seeds removed
1/2 Cup Diced Red Onion

Directions
Spray bottom of a 5 quart Dutch oven with cooking spray and turn heat up to medium. Add ground turkey and spices to pan. Cook until turkey is browned, about ten minutes. Add peppers and onion. Cook for another 5 min, mixing well.  Add tomatoes and beans (don’t drain liquid) and cover. Continue cooking on medium heat for 20 minutes. Remove lid and cook for 10- 20 more minutes to cook down the liquid to desired thickness.
Easy, Healthy and Gluten Free!

 

 

 

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December is here and I know many of you will be going to holiday parties so I thought this would be a perfect time to post an easy recipe that you could bring to a party or have at your own party if you are hosting. When going to a cocktail party or bringing a dish to someone’s home, I like to try and keep things as simple as possible. By that, I mean if I am hosting, I don’t like making a huge mess in the kitchen before people come over. Alternatively, when I am bringing a dish to someone’s home, I don’t want to have to worry about serving it with forks, plates etc. Cookies work out well for this and I know a lot of people like to bring and make cookies around the holidays, so if that is your preference check out my Whole Grain Buckwheat (or Oatmeal) Cookies. If you are interested in a different type of bite sized dessert, read on to hear about my Mini Pumpkin Cheesecakes….

 

Mini Pumpkin Cheesecakes

 

So I found this recipe for mini cheesecakes made in cupcake tins here awhile ago and thought it was a great idea (already in perfect portion sizes and no serving, plate or fork necessary!). However, my husband is not really a cheesecake fan so I was waiting for the perfect opportunity to make and bring them somewhere. A few weeks ago we went to a “Friendsgiving” and I jumped at the chance to make them with a few slight adjustments to make them more thanksgiving themed. So basically instead of vanilla wafers for the crust, I used gluten free gingersnaps, removed the cottage cheese and added pumpkin puree, and added a few pumpkin pie spices to the batter. Adding the pumpkin puree did make the batter a little more liquidy, so I did have to cook it for a little longer, but the texture still turned out good and cheesecakey. Also, have I mentioned before that pumpkin is super good for you? Lots of vitamin A, fiber and low in calories 🙂

 

Mini Pumpkin Cheesecakes

(Makes 30)

 

Ingredients

30 Cupcake/Muffin Liners

30 Gluten Free Gingersnap Cookies

16 Ounces of Neufchatel Cheese (or Reduced Fat Cream Cheese)

1 Cup Pumpkin Puree

4 Large Eggs

1/2 Cup Sugar

1/2 Teaspoon Ground Cinnamon

1/4 Teaspoon Nutmeg

1/4 Teaspoon Allspice

2 Teaspoons Vanilla Extract

 

Directions

Preheat oven to 325 degrees F and place rack in center of the oven. Place cupcake/muffin liners into cupcake tin and add 1 gingersnap cookie to each liner. Mix all remaining ingredients together with a mixer until smooth. Add 2 teaspoons batter to each liner and bake in oven for ~20 minutes or until cheesecakes are firm in the center. Allow to cool and refrigerate until ready to serve. If desired, you can top with whipped cream immediately before serving or make a crunchy pecan topping. To make a pecan topping you can simply sauté a 1/2 cup chopped pecans with 2 teaspoons maple syrup and 1/2 teaspoon ground cinnamon over medium heat for approximately 2 minutes or until topping is warm and fragrant. Sprinkle a few pieces on the top of each mini cheesecake.

 

Gluten Free Mini Pumpkin Cheesecakes

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