Wednesday, April 23, 2014

Tropical Green Smoothie

So it is that great time of the year to eat a lot of great fruits. I love making them into smoothies. If you add some greens and some other healthy ingredients you have a great meal or snack. There are so many yummy smoothie recipes. This is one that I came up with today when I was making my breakfast. It ended up being pretty thick you may need a spoon. Isn't it wonderful to get so much nutrition in one glass. A handful of nuts would be a great addition to the meal too.  It is a great way to start your day.  "Seize the day"!


1 C coconut milk or almond milk
1 handful of washed spinach
1/2 C frozen or fresh mangoes
1 frozen banana
1/4 C frozen or fresh pineapple
1/4 C old fashioned oatmeal
1 T chia
1 T flax seed

Directions Serves 1 to 2

1. Pour all the ingredients in the blender and let it whirl until all combined. Drink right away.  Enjoy

*For additional sweetness add a little honey. If you want it not as thick increase the liquid.

Tuesday, April 22, 2014

Chocolate Covered Peanut Butter Oatmeal Bites (gluten free)

So it becoming a habit it seems each week to come up with something made with chocolate and peanut butter, or some kind of protein bite. So we are keeping up with the habit this week and giving you another recipe I hope you will enjoy. It also is because the Almond Joy-inspired Chocolate Covered Coconut Almond Bites were pretty much heavenly.

It has been fun making different recipes with chocolate and peanut butter. I made this recipe for some friends and family and it was a hit. It is always nice to get positive feedback. My theory is just because it is healthier it can still taste good. These taste delicious. I love the way the chocolate hardens on the outside and the crunch when you bite into it from the oatmeal. Definitely a winner!


1 C peanut butter or almond butter
1 T honey
1 T coconut oil
1 C old fashioned oatmeal 
1/4 C dark chocolate chips
1/2 T coconut oil

Directions makes about 9

1. Mix the peanut butter, honey and oil together in a small bowl until all blended. 

2. Stir in the oatmeal until all combined.  (If you have an extra 10 min put the bowl in fridge or freezer to let harden a little to make it easier when you roll into balls.

3. Scoop into or roll into balls. Place on parchment paper or greased surface.

4. Place in the fridge to let harden. 

5. Melt the chips and oil together.  Let cool in fridge 5 to 10 min.

6. Take the bites out of the fridge roll in the chocolate and then return back into the fridge to harden. 

7. Serve when hardened. Store extras in an airtight container in the fridge.

* Here are some almond butter oatmeal puffs.

*Here are yummy oatmeal chocolate bars

*Here are chocolate covered almond bites (healthy version almond joy)

Monday, April 21, 2014

Oatmeal Teff Quinoa Pancakes

In honor of Mother's Day on May 11, this month's Recipe Redux theme is spotlighting our treasured heirloom dishes and utensils in the kitchen. Even though we only formally celebrate mothers once a year, it's much more often that we cooks use the items they have passed on to us.

One of my favorite heirloom kitchen utensils is this classic egg beater. It used to belong to my husband's grandma, and I have owned it for about 25 years. I am sure it was around much longer than that, but I am not sure on exact dates. :)They sure don't make things like they used to. It works wonderfully, and is so much easier than the typical plug-in-the-electric beater, find the attachments thing. Just grab it and mix up the pancakes!

These pancakes are a delightful version using three wonderful whole grains--oatmeal, teff, and quinoa. You're sure to love them.

2 1/2 C. Oat flour
1/2 C Teff flour Bobs Red Mill is a good choice
1/4 C quinoa flour
1 tsp. baking powder
1/2 tsp. baking soda
1/3 C honey
1/2 tsp salt
2 1/2 C. buttermilk ( I used 1% milk and 2 1/2 T. white vinegar)
2 Large eggs
1/4 C orange juice
1 tsp. vanilla
2 tsp. grated orange zest
1 tsp. cinnamon
2 T coconut oil
Toppings for the pancakes
apple toppings
buttermilk syrup

1. Blend dry ingredients together in a large bowl until all blended.

2. In another bowl, mix all the wet ingredients together.

3. Combine wet and dry ingredients together. Mix until blended. Don't over mix.

4. Cook on hot Skillet. I loved the orange cinnamon combination. :)

Friday, April 18, 2014

Lemon Cream Crumble (Gluten Free)

This recipe is in honor of lemons. I love lemons. I love having a bowl of them on my counter. They just make me happy to look at. I love the smell of them. I also love the taste of them. I love eating lemon yogurt. It is soo good. This is a healthier version of the lemon yogurt that you buy in the store. The strawberries are a nice addition to the dish. I love strawberries too. It is such a great time of year. It tastes kind of like lemon cheese cake, if you let it sit in the fridge for a few hours it will thicken up. 

This could be eaten for breakfast, a snack or even a dessert. It is very versatile. It is a nice way to enjoy the Spring and Summer. 

I hope that you have a wonderful Easter weekend. I love Easter. It is one of my favorite holiday. I love honoring Jesus Christ, and know my life would not be the same without him. I owe him everything. He helps to make me whole. Happy Easter!

1 C toasted quinoa *
1/2 C unsalted salted cashew pieces
3 T coconut oil
2 T honey
1/8 tsp salt *optional
1 C plain yogurt w/ 1 T honey & 1 tsp vanilla
1 C lemon curd (here is a recipe w honey)
Cut up washed strawberries

Directions makes 4
 1. In a blender pulse the quinoa, buckwheat, cashews until all broken down into a nice crumble.
2. Pour the mixture into a medium sized bowl and cut in the oil, honey, and salt with a pastry blender or whisk. Continue until all combined. If you want the topping to have more crunch, then bake it on a cookie sheet for 10 minutes at 350 degrees, stirring once. But it's optional. :)
3. In parfait dishes fill the bottom with about 1 1/2 T of the dry mixture in each dish. 
4. Then spoon 1 T of yogurt  into each dish and then 1 T lemon curd in each dish. 
5.Top with strawberries. Repeat the steps again. Then top off with the crumble and remaining strawberries. If you are not going to serve right away put them in the fridge. Put the strawberries on top right before serving. 

* I ate one after it had been a the fridge for a couple hours it tasted like lemon cheese cake. So Good!
*Toasted quinoa- rinse quinoa until water is not cloudy. Pour into skillet and toast on medium heat until light golden. 

Thursday, April 17, 2014

Chocolate Covered Coconut Almond Bites

The words from this song rang through my head as I was making these was "Sometimes you feel like a nut sometimes you don't... Almond joy got nuts Mounds don't..." I have always enjoyed Mounds and Almond Joys. This is yummy way to enjoy them without so much sugar and additives. I don't think you sacrifice in flavor they are delicious. You can even eat them without the chocolate on them. They taste great with or without the chocolate. These are for the time "you feel like a nut." :) I love getting nuts in every bite too. 

This treat is a great alternative to the Easter candy you can buy at the store. Make them and then you will have them on hand when you want a yummy healthy treat. :)

1 C of plain almonds chopped fine
1 C unsweetened shredded coconut
2 T honey
3 T coconut oil
1/2 tsp vanilla
1/8 tsp salt *optional
1/3 C dark chocolate chips
2 tsp coconut oil

Directions makes about 12
1. In a medium sized bowl mix together almonds, coconut, honey, oil, vanilla, and *salt.
Stir together until it is all combined.
2. You could put in the fridge for 10 min to let the mixture harden a little, or just form the mixture into small balls. I made 12 of them.
3. Place them in the fridge in a covered container.
4. If you want chocolate on them melt the chips and oil in the microwave or stove on low until all melted.
5. Take the bites out of the fridge and roll in the chocolate. Place them back in the fridge in a greased covered container. The chocolate will harden quickly, and they will be ready to enjoy!
6. Keep the stored in the fridge to keep them hard in an airtight container.

*Another yummy one Raw Coconut Almond Cocoa Bites
*Also chocolate covered peanut butter oatmeal bites.

Wednesday, April 16, 2014

Quinoa Oatmeal with Strawberries and Bananas

I had the most delicious breakfast this morning. Quinoa is a great grain to eat for breakfast. Not only is it a grain, but it's also a complete protein. Isn't that a great way to start your day? It tasted so good. I loved the added strawberries and bananas on top. They added a wonderful natural sweetness to the cereal. This is a great time of year to buy strawberries--as they seem to be on sale all over. The hot cereal was so good. I hope you enjoy it too. 

1/3 toasted quinoa (well rinsed)
1/3 old fashioned oatmeal
2 T chia
1/2 water
1 C vanilla almond milk unsweetened
1 T honey
1 T coconut oil
Cut up strawberries and bananas
top with almond milk if desired

1. Put saucepan on medium heat. You can toast the quinoa if its not already toasted. To toast pour in the quinoa and toast until light golden, stirring often.
2. Stir in the oatmeal, chia, water, milk, honey, and oil. Bring to boil and and let it boil for 1 to 2 minutes.
3. Turn down the heat to medium low and put lid on. Stir occasionally until thickened. Add additional water if needed.
4. Take off the heat and serve in bowls.
5. Put fruit on top of the cereal and drizzle milk on top if desired.

Tuesday, April 15, 2014

Barbecue Chicken Quinoa Salad


My family is big fans of barbecue sauce. I think my favorite is barbecue chicken. Barbecue sauce goes on a lot of our food.  I have enjoyed making healthier options than you can buy in the store. I saw a salad like this in a package and it got me thinking about making my own. I added a lot of vegetables and made a healthier dressing. I also thought it was a fun way to add quinoa to the meal. :)

This salad would be great for this weekend of Easter . It could make a nice brunch or dinner. It is a nice summer meal option too. I love yummy summer meals. Enjoy!

4 C cut up cabbage
2 C spinach
1/2 C cut up carrots
3-4 chopped up green onions
1/2 C cilantro chopped up
1/2 of red, orange and yellow peppers cut in small slices (great for color)
1/2 C chopped up celery
4 C chopped up cooked chicken breast (grilled chicken would be yummy)
1 tsp salt
1/2 tsp pepper
1 C plain yogurt
1/3 C barbecue sauce *
1 C toasted quinoa *
2 avocado sliced up
extra toasted quinoa for garnish
extra cut up cilantro on top

Directions: serves about 8
1. Toss the greens and chopped vegetables together in a large bowl. Set a side.
2. In a medium bowl place chicken, salt, pepper, yogurt, barbecue sauce, and quinoa. Stir all together.
3. Toss into the bowl with the greens until it is all incorporated.
4. Leave in bowl to serve or serve on individual plates.
5. Garnish with avocado, cilantro,  and toss on some extra toasted quinoa on top.

* Recipe of Barbecue Sauce

3/4 c. tomato sauce
1/4 c. apple cider
1/2 c. brown sugar or sugar substitute
1 T. Worcestershire sauce
1 T. soy sauce
1 1/2 t. honey or xagave
1 T. minced garlic
1/4 t. ground ginger

Mix all ingredients together in small saucepan. Cook on medium heat at least until it is thick (from 20 minutes to 1 hour). The longer it simmers, the better the flavor, so as long as the sauce isn't burning, let it simmer on low.

*Toasted quinoa- Rinse quinoa until water is no longer cloudy. Then heat skillet on the  stove on medium heat. Pour in quinoa and toast until a light golden color. Stirring it regularly during the process. Let it cool before adding to the dressing.
*Cooking or grilling the chicken ahead will  save time. Also if you decide to make the barbecue sauce you can make that ahead. I like to freeze mine. 
* We enjoyed having fresh strawberries with it. Yum!
*Leftovers the next day taste great!


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