Quinoa Nutty Bites

 

 We had a wonderful weekend listening to General Conference. It is always uplifting. We had one of our daughters and her husband come in town for a visit. That was a treat. She is expecting and looks so cute. We had a big juicy turkey with the whole gang. So much to be thankful for. It was a day of Thanksgiving. 

 

 I  love nuts and have fun creating new snacks with them. This is one that I hope you will enjoy. I put in quinoa and chia for extra nutrition. Yum!

1 cup unsalted cashews
1/2 cup unsalted pecans
2/3 cup Bobs Red Mill old fashioned oatmeal (gluten free if desired)
1 C unsweetened coconut flakes
2/3 cup Quinoa flakes
1/4 cup chia
1 C honey

Directions

1. Grease a square pan. 

2. Pulse together all the ingredients except the honey. Keep it slightly chunky. 

3. In a small saucepan pour in honey.  Turn heat to medium high heat and let honey come to a boil. Reduce the heat to medium low and simmer until it reaches 240 degrees. Stir it often. It will turn into a nice thick carmel. Take off the heat. 

4. Pour over the nut mixture and stir until all combined. 

5. Scoop mixture into pan and press down with rubber spatula until all even. 

6. Let harden in the fridge. Cut into squares. I then put them in a ziplock in the fridge so they were ready when I wanted a snack. Yum

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Pumpkin Chocolate Chip Power Cookies (Gluten Free)

Recently we lost a dear friend. I felt like she was part of of our family. She is my son's mother-in-law. She lived an amazing life on this earth and I know she still lives and will continue to touch many lives. I was humbled to see how she fought through a very tough battle of cancer for 2 years. She gave it everything she had. She was an inspiration to us. I was reminded again after attending a celebration of her life, that life is short. I also noticed that what was remembered about her was how she loved and served her family and others too. It made me want to be a better person. I think that is why we lose those we love. It makes us reevaluate what we are doing in this life. I learned a lot from this experience. Do what is most important each day. 

I am always in the mood for chocolate chip cookies. I wanted something gluten-free and these were wonderful. I wrapped them up and put them in the freezer. They are ready for a quick breakfast, snack, lunch or dessert. I love them!!!!

Ingredients  Makes 8-10 depending on size you make them

1 egg

1/2 C almond butter (I made homemade)

1/2 C pumpkin puree

4 tablespoons honey (If you want sweeter add 2 more tablespoons)

1 C old fashioned oatmeal (gluten free)

1/2 C quinoa flakes

1 teaspoon baking powder

1 teaspoon cinnamon

1/2  teaspoon nutmeg

1/4 teaspoon sea salt

1/3 C dark chocolate chips (chopped smaller if desired)

(You could replace chips with raisins or dried cranberries)

Directions

1. Heat oven to 350. Line cookie sheets with parchment paper
2. Combine egg, almond butter, pumpkin, and honey in a large bowl.
3. Stir in oatmeal, quinoa, baking powder, cinnamon, nutmeg and salt until all combined.
4. Fold in chocolate chips
5. Scoop on to cookie sheet. I flattened them a little.
6. Bake about 10 min or to desired doneness.
7. Cool on wire rack. If desired wrap them individually in plastic wrap and place them in in a large ziplock and store in freezer.

Cranberry Quinoa Salad with Toasted Pecan

Cranberry Quinoa Salad with Toasted Pecans

I have been pondering on happiness lately and realizing I know outside influences can have a big effect on our happiness, yet I feel like we can create happiness inside ourselves no matter what is going on around us.

 I am fascinated by Denmark they are the 2nd happiest country in the world and yet they have winter days with 14 hours of darkness. That really intrigued me.  They have "Hygge"  Danish word, pronounced "hoo-ga", is usually translated into English as "cosiness". Here is more about it. http://www.bbc.com/news/magazine-34345791. I love that word "cosiness" I love how this country creates that in their homes regardless of what is going on around them. 

It has been fun working on creating more of that in my home. I have also thought about how I can create more of that inside of me. I know often I may be guilty of thinking someone else is responsible for my happiness, and yet when I stop and think about it I realize that I am the one that is responsible for it. I know other things can add to our happiness but we can create it within us.  What are your thoughts? 

I really enjoy eating for dinner is a yummy salad. In fact often my husband and I will enjoy a salad as our main entree for our dinner. Yum! I LOVE how I can eat so many great vegetables in one serving. This salad is loaded with healthy goodness. I love the pecans in it. I used to think I didn't like pecans and now I really do our tastes can change. 

Recipe

1/2 C pecans chopped up
2 T honey
4 C kale or other favorite greens washed
1 C snow peas broken in thirds
1/2 Cucumber thinly sliced
4 radishes thinly sliced
1 C dried
crasins
1 C cooked quinoa
3/4 C feta cheese

Dressings

1/4 C apple cider vinegar
1 T mustard
1 T honey
1/4 tsp salt
1/8 tsp pepper
1/4 C olive oil

Directions

1. In a small saucepan heat to medium low and pour in honey. Stir in the nuts and cook for a couple minutes until all thickened and nice golden color. Pour out to cool on parchment paper or a non stick surface to cool. Make sure the nuts are spread out so they don't stick together in one clump.

2. Pour all the ingredients in the blender for the dressing and blend 1 to 2 min until all combined set aside.

3. Toss all the ingredients for the salad together. Pour on the dressing right before serving or leave dressing off and pour on after serving on to plates. Enjoy!

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!

Ingredients

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.

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.

Ingredients

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.

Coconut Curry Sauce with Brown Rice or Quinoa

This tasted so good and the best part is it is healthy too. It is a great recipe you can make ahead and have when you want it. I love all the combinations of flavors. Delish!

2 1/2 T olive oil
1 onion chopped up
3 cloves of garlic minced
2 tsp salt
2 tsp curry powder
1/2 tsp thyme
2 T honey or other sweetener
2 C water
1 can full fat coconut milk
1 can drained and rinsed garbanzo beans
1 squirt of siracha sauce *optional
3 C cooked brown rice or quinoa or coconut rice
garnish with cilantro if desired

Directions

1. In a large skillet heat oil on medium high until it gets hots. Stir in onions until they start to soften. Stir in the garlic cook on medium heat for a couple minutes.
2. Stir in the salt, curry and thyme.  Stir until all combined cook a couple minutes.
3. Add in the honey or sweetener, water, milk and cook all together on medium heat a couple minutes. Then turn down to medium low and add the garbanzo beans and siracha sauce.
4. Let cook for at least 15 to 20 min to let all of the flavors meld together.
5. Serve with rice or quinoa. Garnish with cilantro if desired. Enjoy!
* The sauce is not thick. It is similar to soup.

Quinoa Mexican Salad -- Candida Diet Recipe

We recently had a family member who needed to go on a diet to get rid of candida. What's candida? It's a kind of rogue yeast that has taken over your body. We all have candida in our bodies, but sometimes it grows to overpower the good bacteria in our gut, and it needs to get back under control. This is usually done by going on a very restrictive diet, avoiding any food (such as sugars, fruits, and grains) that feeds the candida.

When our family member when on this diet, he had very little variety in his diet. But surely there must be good, delicious recipes that someone on a candida diet can make! But we found very few. Here is one that you will love! We will be posting some more candida recipes as the time goes on, because we think this is an avenue that we can help some people who are suffering. But this recipe is also delicious for anyone.

Ingredients

2 cups water
1 cup quinoa
2 green onions
5 sweet mini peppers
1/2 orange pepper
2 tablespoons purple onion
2 cloves of garlic
3 tablespoons of cilantro
juice from 1/2 a lime
1/2 teaspoon cumin
salt and pepper to taste

Directions
1. In a medium-sized saucepan, toast the quinoa on medium heat, stirring frequently until it begins to brown.

2. Pour in water and bring to a boil. Lower the heat until water reaches a simmer, cover, and let cook until the water evaporates (about 15 minutes). Remove from heat to cool.

3. While the quinoa cooks and cools, chop all of the vegetables, garlic, and cilantro into fine, diced pieces. Add them to quinoa, along with lime juice, cumin, and salt and pepper. Toss together and serve.

Serves 6

Toasted Quinoa with Dried Fruit and Nuts

I love looking at pictures of hot cereal. I was doing it the other day and it made me hungry and I wanted to eat all of them. I love hot cereal. It warms me up on cold days and leaves me with a very satisfied feeling. Hot cereal can be eaten anytime of the day but it is usually eaten in the morning. It reminds me of a beginning of a new day and new things to accomplish. Morning is my favorite time of the day. This cereal is delicious. The added fruit and nuts is a great addition. The great thing is it is so healthy Yum!

Ingredients

1/2 C washed quinoa
1 T coconut oil
1 C almond milk
1/2 C water
1 T honey or another sweetener of your choice
1/2 tsp cinnamon
 garnish with dried berries, cherries or pomegranates o a mixture of all of them
sunflower seeds and pumpkin seeds
extra milk for on top if desired


Directions serves 2

1. Heat a small sauce pan on medium heat.
2. Pour in quinoa
and oil and stir and toast a couple minutes
3. Pour in milk, water, honey and cinnamon.
4. Let mixture come to a low boil. Turn down the heat to low and let cook about 20 min or until liquid is absorbed.
5. Serve into bowls and pour dried fruit and nuts on top. Pour on a little more milk if desired. Serve.
6. Store leftovers in the fridge in air tight container.

Stuffed Mexican Mini Peppers with Quinoa

This has been a recipe I have been wanting to make for a while. I finally made it yesterday and they were so good. I have been making a lot of vegetable recipes this week. It is fun to enhance the flavors of the vegetables and make them more exciting to eat. I think the color of this add a lot to the presentation of the dish. I love all the red, orange and yellow. These would make a great snack, side dish, or appetizer. They are a winner. You can cook the peppers or eat them uncooked. I enjoyed them uncooked. I loved the having the crunch as I ate it. I love the fact that it is a healthy appetizer that is hard to find.

Ingredients

3-4 T olive oil
1/4 onion chopped
2 cloves garlic minced
4 T chia  seeds *optional
2/3 C cooked quinoa
2/3 C cooked brown rice
1/2 tsp salt
1/4 tsp cumin*
1/4 tsp chili powder*
1/4 C cheese shredded *optional (for vegan leave out)
handful of cilantro
12 mini peppers washed
garnish with cilantro

Directions  Heat oven to 350 if you are going to cook the peppers

1. Place skillet on the stove on medium heat. Pour in the oil and let heat up on medium heat.
2. Pour in the onion, and garlic and stir them around. Let them cook until they start to turn a light golden color. Stir in chia and let cook another 2 min.
3. Stir in the quinoa, rice, salt, cumin, chili powder and *cheese. Let them all cook until they are all warmed up. Toss in the cilantro after you take it off the heat.
4. While the stuffing is cooking. Cut a slit lengthwise on the peppers.
5. Get a small spoon and stuff the mixture into the peppers.
6. Place them on a greased cookie sheet if baking. Bake for 15-18 min until softened. Take out of the oven and let them cool.
7. If you want to eat them raw. Stuff the peppers and eat them immediately. I think they taste better when the filling is warm.
8. Store leftovers in the fridge in an airtight container. A great little snack. Heat them up in the microwave when you are ready to eat them.

*You can substitute 1 tsp of taco seasoning for cumin and chili powder.

Turkey Quinoa Soup

Hope you had a great Thanksgiving. We have much to be thankful for. It was wonderful to have all of our family with us except our son and his sweet wife. We missed them. It was neat to look around the table and see the sweet people that I love. My life revolves around my family. They bring me my greatest joy. I think we can have Thanksgiving every day being grateful for all of our blessings.

So after dinner I was cutting the turkey off the bone and debating if I should use the bones to make soup. Britney encouraged me so I did. It made the house smell so good while it was cooking on the stove. It just isn't' the same smell when you pour soup out of a can. If you don't have the carcass you can make it with just chopped up turkey.

This is a wonderful soup that you could enjoy for lunch or dinner. Yum!

Ingredients

1 turkey carcass *Optional
water to cover it
4 C cooked chopped up turkey (if you don't have the carcass)
8 C water
1 C quinoa washed
3/4 C chia *optional (nice thickener and great source of protein)
1 C carrots chopped
1 C celery chopped
1 onion chopped
3 cloves of garlic minced
1 tsp salt
1 tsp marjoram
1 tsp thyme
1/2 tsp rosemary
1/4 tsp pepper
additional salt and pepper to taste if needed

Directions  serves 8

1. In a large pot place car carcass and water to cover it. Place on low heat and let it cook for a couple hours. The meat will fall off the bone.
2. Take pot off the stove and strain through the water to remove the fat, and bones.
3. Place broth back on the stove. Add water to make a total of 8 cups. If you don't have turkey carcass add chopped turkey and water together instead and cook together for 20 minutes.
4. Add the remaining ingredients and let cook at least another 30 min. to let the vegetables soften and the quinoa to cook. Add additional water if it gets too thick.
5. Serve in soup bowls.

Vegetable Lentil Salad

This salad is a great way to eat a lot of vegetables in a healthy way. I loved all the color in it. When you eat a rainbow of colors you know you are getting a nice mixture of nutrients. You get a added bonus of lentils, chia, and quinoa. You get some nice protein in it. I have a nice hand chopper that cubes the vegetables. That makes it really easy. You can find it at Walmart or any store that carries kitchen tools. This is so healthy and good. Winner! Winner!

Ingredients

1 C lentils cooked
1/3 C quinoa cooked (red adds great color
1/3 C chia *optional
1/4 C chopped purple onion
1 sweet potato cooked and cubed
1/4 C yellow pepper chopped in cubes
1/4 C red pepper chopped in cubes
1/2 C zucchini  chopped
1/2 C avocado chopped
2 Roma tomatoes chopped in small pieces
1/4 C cilantro chopped up
juice from one lime
1 tsp salt
1/4 tsp ground pepper
1/4 tsp chili powder

Directions
1. Toss all the ingredients in a bowl except juice, salt, pepper and chili powder.
2. Then squeeze on the juice and pour in salt, pepper and chili powder. Toss into salad.
3. Serve at once for best results or cover in an air tight container and put in the fridge until ready to serve.
4. Keep leftovers in airtight container in the fridge.

Caramel Apple Quinoa (Clean Eating)

This is a fun idea for a fun healthy Fall Breakfast. It tastes wonderful. You can make the caramel while the quinoa is cooking. You could do this with oatmeal too. This tastes so good you could even have it for dessert. 


Caramel
1 C canned coconut milk (full fat)
5 T honey
2 T coconut oil
1 tsp vanilla

Directions

1. In a small sauce pan on medium heat. Pour in milk, honey, and oil.
2. I turned up my setting on my stove up to 6. I stayed stirring it the whole time. Not wanting it to burn. Keep stirring. It took mine about 15 min to thicken.3. Take off the heat and stir in the vanilla. It will thicken as it cools. 

Quinoa

1 C washed quinoa
2 T coconut oil
1 C almond milk
1 C water
2 chopped up apples

Directions  Serves 4

1. Pour washed quinoa and oil into a sauce pan. Turn on to medium heat and stir and toast the quinoa until a light golden. 
2. Pour in the milk, water and honey and cinnamon. Stir until all combined. Bring mixture to a low boil. Turn down the heat and cook on low about 20-30 min. The mixture will be thick and the quinoa will be cooked. 
3. Take off the heat and serve. Top with some caramel and apples on each bowl. Add some additional almond milk on top if desired. 

Toasted Quinoa Vegetable Soup

Quinoa Vegetable Soup

 So the weather is changing around here. I love riding by bike and seeing all of the vibrant colored leaves that are on the trees right now. I always think about what a beautiful world we leave in. I wish these colors could stay all year. The ride today the air was much cooler. It was still wonderful to be outside.

The pretty blue dishes in the picture were my sisters that I inherited many years ago. I love using them and thinking of her. She is a dear sister that I look forward to seeing again some day. It is fun to have keepsakes that remind of those we love.

This is some delicious soup that hit the spot right on. I had some for lunch and it made me feel so good. I felt warmed up from my head to my toes. It was wonderful to incorporate so many vegetables into it and come up with a fantastic flavor. One bite and you will be hooked. I had it made in about and hour.

Ingredients 

4 T olive oil

1 white onion sliced in thin slices

3 cloves of garlic minced

4 stalks of celery chopped up

6 Roma tomatoes chopped up

1 green pepper deseeded chopped up

1 red pepper deseeded chopped up

1 jalapeño diced up 

3 tsp salt

1 tsp cumin

1/2 tsp turmeric (so good for you)

1/2 tsp ground pepper

1 C red quinoa rinsed off well

8 C water

Directions

1. In a large pot on the stove. Heat up pot on medium and pour in oil, onion and garlic. Stir and cook until the onions become softened. 

2. Then stir in celery, tomatoes, peppers, jalapeño, salt, cumin, turmeric, and pepper. Cook on medium heat and let the vegetables soften a few minutes. 

3. Stir in the quinoa and keep stirring it to let it get toasted while cooking the vegetables. Cook about 5 min. Continue to stir during the 5 minutes.

4. Stir in the water. Turn up the water a little and let it come to a boil. Let it boil a couple minutes. 

5. Turn down the heat and let it cook on low for about 20-25 min. covered. 

6. Take the pot off the stove and pour 1/2 of mixture into the blender. Blend a couple minutes. I left a little texture to it. I like seeing  the quinoa in the soup after blending. Blend the other half of the soup. 

7. Then serve in bowls nice and hot. Yum!

8. Put leftovers in the fridge in airtight container. You could also freeze in an air tight container.

Kristy's Dishes

Spinach Artichoke Sauce with Quinoa (vegan)

I have been planning making this recipe all week. This is by far my favorite recipe for the week. I love that leaving out the normal fat in this recipe had no effect on the flavor. It was soo good I was scrapping to get every morsel of it from my dish. This would be wonderful with crackers, chicken, french bread etc.... This a winner. 

Sauce: 
2 C unsalted cashew pieces
2 C water


*Prep 8 hours ahead or over night would be even better. Put 2 C of cashews pieces unsalted in 2 C of water. The longer you soak the better. It will make it creamier. 


4 T coconut oil
1 onion chopped up in pieces
1 14oz, artichoke hearts chopped up and drained and rinsed
2 garlic cloves minced
3 C cashew cream 
1 tsp lemon zest
1-2 tsp lemon juice
2 to 3 tsp salt
1/4 tsp fresh ground pepper
1 C frozen spinach
5-6 fresh basil leaves chopped up
3 C cooked quinoa

Directions:  serves 6

1. (Cashew Cream) The process for making the cashew cream. You soak as long as you can or overnight. In 2 C water in covered in the fridge. After soaking is complete drain out the water and then add 1 C water while you blend in a blender till creamy. Set aside.

2. In a frying pan on the stove heat to medium-low heat and put in butter or oil. Pour in the onions and heat for 3-5 min till soft. Put in minced garlic and stir and cook for another minute or two.

3. Turn up the heat to medium to medium high heat and add the chopped up artichoke hearts and stir until lightly browned. Turn down the heat to low. Pour in the cashew cream. Continue to stir.

4.Then add zest, juice, salt, pepper, basil, and spinach .

5. Serve on top of cooked quinoa. Other great things to do with sauce use as a dip with crackers, or bread. Great with chicken too. 

Caramelized Peaches with Toasted Quinoa

 So it is a great time to enjoy fresh peaches. I buy frozen peaches all year long, but nothing captures the flavor of a fresh peach if it is ripe. This is a fun way to incorporate peaches into your breakfast.

Toasted Quinoa

Ingredients

1 C washed quinoa Bob Red Mill
2 T coconut oil
1 C almond milk
1 C water
2 T honey
1/2 tsp cinnamon
caramelized peaches
almond milk


Directions  Serves 4

1. Pour washed quinoa and oil into a sauce pan. Turn on to medium heat and stir and toast the quinoa until a light golden. 

2. Pour in the milk, water and honey and cinnamon. Stir until all combined. Bring mixture to a low boil. Turn down the heat and cook on low about 20-30 min. The mixture will be thick and the quinoa will be cooked. 

3. Take off the heat and serve. Top with some additional almond milk and caramelized peaches.

Caramelized Peaches

Ingredients

4 peaches sliced thin

3 T honey

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cardamon *optional

2 tsp fresh lemon juice

Directions

1. Heat a small skillet on medium heat.  Put all the ingredients into the skillet and heat until it thickens to your desired thickness. It will take a couple minutes. Pour on top of the cereal. 

They would also taste great eaten with just almond milk too. 

 

Trail Mix Bites (Protein)

Love this combination in a yummy bite. You are ready to hit the trail with these or you could just enjoy them for a great snack. They are loaded with protein too as an extra bonus. 

Ingredients

 1 cup of old fashioned oatmeal

1/4 cup of quinoa rinsed (not cooked)

3/4 cup of water

1/4 cup of coconut

1/3 cup of sunflower

1/2 cup of  dark chocolate chips 

1/3 cup of dried fruit

1 teaspoon of vanilla

1/2 teaspoon of salt

1 tablespoon of peanut butter

1/3 cup of honey

1 T coconut oil

Directions

1. Pour all the ingredients into the blender and pulse until the ingredients are broken down and all combined. 

2. Form into ball and store in air tight container in the fridge until hardened. Enjoy. 

3. Keep leftovers in airtight container in the fridge. 

Makes  12

Peach Quinoa Smoothie

This  is delicious and great for a quick breakfast or a yummy snack. The flavors combination is perfect. It was a refreshing treat.


Ingredients

1 C almond milk or milk of your choice
1 C frozen peaches
2 frozen bananas
1 tsp vanilla or 1/2 tsp almond extract
1/2 C cooked quinoa

Directions   Serve 1-2

1. Pour all the ingredients into the blender and blend until all smooth.
2. Serve right away.

Baked Peach Cobbler Wedges

 So I did a spin off of this yummy recipe. Since peach season is upon us this is a great time to make this recipe.  Great after school snack. They tasted so good with some Greek coconut yogurt. They would also be yummy alone or with cream. They would make a great breakfast, snack, or dessert. Yum!

1 large egg beaten 

 1 T. almond milk

3 T coconut sugar or brown sugar

1/2 C. Old fashioned rolled oats

1/4 C quinoa washed and dried (not cooked)

1/2 t. cinnamon

1/4 t. ground ginger

Pinch of nutmeg

Pinch of cloves

1/4 C. cashew pieces

2-3 ripe peaches but firm

Directions  Heat oven to 350 degrees.

1. Beat eggs and milk together in a small bowl. Set aside.

Put all the dry ingredients in blender or food processor and blend until there are just small crumbs. Put in small bowl. 

2. Peel the peaches and cut them into large wedges so they are about 1 inch thick. Dip them into the egg mixture and then roll them in the crumb mixture. Place them on a pan.

3. Bake about 30-35 minutes or until fork tender, not mushy.

4. Serve with Greek yogurt, with cream, or alone. 

Try these yummy apple wedges too. 

Chocolate Zucchini Quinoa Bread (Gluten Free)

So do you have a lot of zucchini from your garden. This is a great healthy way to use it. It is even gluten free. Today I should be finishing up the quinoa recipes for the book. It has been interesting learning about all the things I can make with quinoa. The book is going to be gluten free for those of you who are trying to eat gluten free. It will be coming out around the first of the year. We will keep you posted. It will have a large assortment of recipes.  It is a great way to use up some zucchini without a lot of sweetener. Hope you have a great weekend.

Ingredients

1/3 C coconut oil
2/3 C honey
2 eggs
2 C grated zucchini
2 T cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1 1/2 + 2 T quinoa flour (You could replace w/  a different wholegrain flour)
2 T cornstarch
1 tsp vanilla

Directions Bake 350 makes 1 loaf

1. In a bowl beat together oil, honey, eggs, and zucchini. Set aside.
2. In a small bowl pour in all the dry ingredients and stir with a wire whisk.
3. Combine the two mixtures together into one bowl. Just stir until all combined.
4. Pour into greased loaf pan. Place in preheated oven. Bake about 50 min. or until toothpick comes out clean.
5. Cool a few minutes and then take out of pan and cool on cooling rack.

* You could put in a square pan or muffin pans instead of loaf pan.

Peanut Butter Banana Bars (protein)

 Great combination of banana and peanut butter. My grand kids where over and loved them. A nice source of protein too. Nice after school snack or a great snack anytime of the day. It could also make a great breakfast for on the go.

Ingredients
1 ripe mashed banana
1 3/4 old fashioned oatmeal
1/4 C uncooked quinoa washed
1/2 C peanut butter or nut butter
1/2 tsp vanilla
1/4 C honey
2 T coconut oil

Directions
1. In a small bowl pour in all the ingredients and blend together until all combined.
2. Pour mixture into greased square pan and press down evenly. Cover with plastic
3. Place in fridge and let harden. Serve when hardened.
4. Keep leftovers in fridge in airtight container.