Monday, August 10, 2015

Onion Roasted Red Poatotes

I hope you had a nice weekend. I had a really nice one. It was nice to spend time outside. I love this time of year. I wish it could last forever.

I love roasted red potatoes. I remember going over to a friends house years ago and she made them and I have been making them ever since. They are delicious.


8 red potatoes scrubbed and cubed
4 T dried onions
3 T dried parsley
1 tsp garlic powder
1 tsp salt
1/2 tsp pepper
3 T olive oil


1. In a greased square pan. place washed and cubed potatoes.
2. Sprinkle the onions, parsley, garlic, salt pepper on to the potatoes.
3. Drizzle the oil over the potatoes and toss them until they are all covered with oil.
4. Bake in oven for about 45 minutes or until potatoes are soft and light golden brown. Stir once or twice during baking for even cooking.
5. Serve warm add more salt and pepper if desired.

Thursday, August 6, 2015

Chewy Almond Oatmeal Cookies (Gluten Free)

These cookies got gobbled up by my family they are chewy and delicious. It was fun to use almond flour in them and have them turn out so well. They had great flavor .


1/2 C honey
2 T coconut oil
1/2 tsp almond extract
1 egg
1 1/2 tsp baking powder
2 T warm water
1/8 tsp salt
1 1/2 C Oatmeal gluten free
1 3/4  C Almond flour Bobs Red Mill
1/2 C dark chocolate chips

Directions    Heat oven to 350  makes about 20 cookies

1. In a small bowl pour in the honey, oil, extract and beat together until smooth.
2. Then beat in egg.
3. Pour baking powder into a small bowl and stir in water until all combined. Stir into egg mixture.
4. Then stir in salt, oatmeal and flour. Until all combined.
5. Fold in the chips.
6. Scoop on to cookie sheets. I flattened them a little with a spatula.
7. Bake until light golden about 8-10 min. Take out of the oven and place the cookies on cooling rack. Enjoy!!!!

* If the dough is too sticky add another 1 to 2 T flour.

Tuesday, August 4, 2015

Quinoa Chicken Bake

So there is certainly something to be said for having dinner already when my husband comes home. I think we all love coming home to the smell of food being prepared. I made this last night for dinner and we really enjoyed it. The quinoa makes the dish a little lighter than having rice with it. It is a quick meal and light meal. Happy Summer!


3 C cooked quinoa
4 boneless skinless chicken breasts cut up
3 T soy sauce (low sodium if you have it)
1 T honey
3 T apple cider vinegar
4 T olive oil
5 minced garlic cloves
1 1/4 white onion chopped up
1/2 tsp salt
1/4 tsp pepper
2 T dried parsley
more salt and pepper to taste after baking

Directions   heat oven to 350

1. Grease a 13x9 pan and spread quinoa evenly in the pan.
2. Then distribute chicken evenly in the pan.
3. Pour the rest of the ingredients into a bowl and whisk until all combined.
4. Drizzle evenly over the chicken and quinoa
5. Place in preheated oven bake for 40 minutes or until chicken is lightly browned. Stir once or twice while baking to distribute the marinade.
6. Take out of the oven when all cooked and serve warm with a nice green salad.

Thursday, July 30, 2015

Quinoa Energy Bites (gluten free)

This recipe was motivated by eating the "Aussie Bites" at Costco. I thought it would be fun to make them with out as much sugar and butter. I had all the ingredients so it was easy to whip them up. You have the option of eating them raw or baking them. I had them both ways. I enjoyed the baked version the best. The baked version reminded me of a many muffin. They are loaded with nourishing goodness that will add energy to your day.


1 C Old fashioned Oatmeal (gluten free)
1/2 C cooked quinoa
1/4 C sunflower seeds unsalted or pumpkin seeds
1/4 C ground flax seeds
1/4 C chia seeds
1/4 C honey or vegan sweetener
1/2 C dried apricots chopped or dried fruit of your choice
1/4 C raisins
1 tsp vanilla

Directions     makes 12

1. Pour all of the ingredients into a blender or food processor. Blend until the mixture is similar to cookie dough. It all sticks together.
2. Scoop into balls. You can eat them raw.
3. For baking version. Preheat oven to 350.  Bake in heated oven for about 8 min. Take out of oven and let cool.
4. Store leftovers in airtight container in fridge or freezer.

Want a free copy of our new book?

Hello, friends and family,
We'd love to provide you with a free digital version of Quinoa Crazy, as well as an exclusive first look into our newest book Chia crazy: Clean Eating with the World's Greatest Super Food, way before it's available in stores! How? By helping with our ambassador program to promote our new book. I'd be very grateful if you would help me spread the word about our blog and new books!

It's really easy to be an ambassador. It would just include doing a couple of short posts on social media and an online book review. I can't tell you how helpful those reviews are!!! Even the not-as-good ones add depth to a book that people are ordering online. It can make or break our book. Of course, we do prefer the good reviews. :)

It shouldn't take more than a few minutes a week for the next five weeks. If you are interested in participating, please contact my media rep Catherine Ryan at Or send us a message at, or just even leave your email in the comments! Any questions?

Again, We are so grateful for your help in spreading the word and informing people everywhere about these phenomenal foods!

Cherie and Britney

Tuesday, July 28, 2015

Chocolate Cherry Pecan Bites (no added sugar)

These are a wonderful protein bite that tastes delicious. They will help boost your energy for the day. They are wonderful because they are healthy at the same time. They are low in sugar. You can't guarantee that when you buy them at the store. 


1 C chopped pecans
1/2 C old fashioned oatmeal
1/4 C chia *optional
1/2 C dried cherries
2 T coconut oil
1/3 C dark chocolate chips

Directions  makes 10-12

1. Pour all of the ingredients into the blender and pulse until all combined and broken down.
2. Pour out on clean surface form into balls.
3. Place in fridge to harden about 30 minutes.
4. Eat and enjoy. Store leftovers in airtight container store in the fridge.

Friday, July 24, 2015

Whole Grain Pancakes (My new favorite)

These are my new favorite whole grain pancakes. They have a secret ingredient (ricotta) that made them light. They were gobbled up by my family. I was looking for left overs for lunch and they were all gone. You can put on your favorite topping. My favorite topping is homemade berry jam.


1 1/2 C whole grain flour (I used spelt)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 T coconut oil
2 eggs beaten
1 1/4 C cashew milk or milk of your choice
1/2 C ricotta
2 T honey
1/4 tsp vanilla
cooking spray
topping of your choice

Directions  Serves 4-6

1. In a pour in flour, baking powder, baking soda, salt and blend with wire whisk. Blend in coconut oil with the whisk until it is all incorporated.
2. In a small bowl beat together eggs, milk ricotta, honey and vanilla. Fold into flour mixture. Blend until all combined.
3. Heat skillet spray with cooking spray. When hot pour on pancakes batter. Cook on both sides.
4. Serve hot with your favorite topping. Enjoy

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