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!


Ingredients
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. :)

Ingredients
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


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. 



Ingredients
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

Directions
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!

Ingredients:
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!



Monday, April 14, 2014

Garden Dil Dip


We are having a fun time coming up with ideas of ways to use these cute garden cups. They are great for an outside gathering or inside. they add a new life to the party. I love them. Great idea for an Easter party too.  It is great to make your own garden dip with out all the extra additives of the ones prepared in the store. You can also try these garden granola cup (dirt cups).




Ingredients
2 Cups plain yogurt
2 tsp dry parsley

2 tsp dill weed (I love this :)

1/2 tsp granulated garlic (I got this at Costco)

2 tsp lemon juice

1/2 tsp salt (I used real salt)

dash of chili powder
dash of crushed pepper *optional


Directions
1. First wash the garden pot with soap  and water and let dry.  
2. Put extra deep muffin cups at the bottom and then cut parchment paper in long strip that is the size of the pot. Stick the parchment paper inside of the muffin cup (You could also line the bottom with some extra parchment paper) so the parchment paper over laps.  Cut off the top to be the right height.
3. Mix it all together until all combined.
4. Pour into the clay lined pot.
5. This  dip is great for crackers, chips and vegetables. You could
also use it for baked potato topping, fish tacos. sweet potato fries. Come up with your
own yummy ideas. This was a hit with my family. Enjoy!

* Side note: Cute Garnish idea. I bought mini carrots and then poked the top of them with toothpicks and put in this (see below) edible grass in little pieces. It makes the carrots look so cute. It is a darling garnish. I got the edible grass at Target. :)





Friday, April 11, 2014

Granola Garden Dirt Cups



It's gardening time!

You know the super cute "dirt cups" that are so popular with little kids? They always look adorable, but my kids can never finish them. They are mostly just interested in the gummy worms anyway. And while they look awesome, is plain boxed pudding really that good? Or healthy?

But these Dirt Cups are good for you. And they are delicious. And they are a little more grown-up, so when you go digging into one of these, you won't look like you decided to join the kiddos. In fact, they would be adorable for an adult Easter Brunch or Breakfast.



Ingredients

Granola
2 cups old-fashioned oats
3 Tbsp coconut oil
3 Tbsp peanut butter
2 Tbsp cocoa
2 1/2 Tbsp honey

Yogurt
2 cups vanilla yogurt
1 cup mixed frozen berries
1 frozen banana

Supplies
3 food grade terra cotta pots (these might be available at a local cooking store) or regular terra cotta pots with muffin liners and parchment paper
3 straws
fake flowers
ribbon


Directions

1. If you didn't get food grade pots, line your terra cotta pots (wash pots ahead of time) by putting a deep muffin liner in the bottom of the pot, and then, using a long rectangle of parchment paper, wrap it around the inside of the pot, inside of the muffin tin, to prevent your "dirt" from touching the pot. Tie ribbon around the

2. Preheat oven to 350 degrees. Put the oatmeal in the blender and pulse until the oatmeal is slightly broken up but still chunky. (It should make about 1 3/4 cups by the time you are done, so it shouldn't be too broken up.)

3. In a large bowl, mix together the oats, coconut oil, peanut butter, cocoa, and honey. Break it apart and place it on a cookie sheet, leaving it in small clumps. Bake for 10 minutes. Let cool.

4. Blend together the yogurt and frozen fruit in blender until smooth. Pour the yogurt into the pot. It should be a little thicker than typical yogurt because of the frozen fruit. Place the granola on top of the yogurt. You might need to break it up a little more.

5. Cut the straws in half. Place one half of a straw in each pot, upright. The granola should hold it up. Cut a fake flower so the stem is short. Place it in the straw. The straw should prevent the flower from touching your food as well. Serve immediately.

Note: We found you could even drink the yogurt as you would a smoothie. My boys loved it!



Wednesday, April 9, 2014

Chocolate Peanut Butter Protein Candy Bites


So my daughter Britney came up with this name. When I made these a week ago she said they tasted like they had candy in them because of the way they crunch. It kind of reminds me of the nestle crunch bar crunch. So I made these with some of the same ingredients so I decided to use her name for them. They are a great snack that would taste great anytime of the day. They are very easy to make. They seriously taste like peanut butter cups, and I am not the only one that thinks that. :) 

Ingredients
4 T Chocolate Protein Powder *
1 T honey
2 T Coconut oil
1 tsp vanilla
1 C peanut butter  natural 
1 C quinoa toasted
1/2 C buckwheat groats raw

Directions
1. Stir the protein powder, honey, coconut oil , vanilla, and peanut butter in a bowl. 
2. Then stir in the quinoa and buckwheat and stir until all combined. 
3. Sccop into balls and put on parchemnt paper on cookie sheet. Put them in the fridge. 
4. After they harden store in air tight container in the fridge.

*You could use 2 T cocoa instead of the protein powder, and increase the honey 1 T.








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