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. 

Chocolate Almond Butter Oatmeal with Bananas

 

This was a yummy way to eat oatmeal for breakfast. It also made a nice snack tonight. I love the flavors all put together. It left me feeling very satisfied. I am hoping my son will want it for breakfast too. It is a great way to get his day started.


 Ingredients: serves 5-6 store leftovers in covered containers in the fridge.
2 C water
2 C almond Milk or another milk
1 T coconut oil * op
2 C oatmeal (I used 6 grain rolled oatmeal)
3 T unsweetened cocoa
3T almond butter or peanut butter
2-3 T honey 
1 tsp almond extract * optional
topping options: fresh  bananas, fresh fruit, or chocolate chips :)
Drizzle on some additional milk. 

Directions:  
1. Boil water and then add milk and *oil. Stir in oatmeal. Bring to low boil.

2. Stir in cocoa, butter, almond extract* and honey.  Turn down the heat to low. Let the oatmeal mixture thicken until it gets to  your desired consistency.   

3. Serve in bowls and put on your favorite topping. 
   

Whole Grain Blender Waffles with Berries

Blender waffles with Berries

This is a fun idea for a fast and yummy breakfast or snack. I loved being able to used the mixed grains in them as well. They had a great consistency and flavor. I served them at a class I taught and they really liked them. That is always a good thing. :) I hope you enjoy them as well.   

Ingredients:

1 ½ c. grains wheat or I used 3/4 C Spelt and 3/4 C Kamut

2 ¼ c. warm water & ¼ c. dry powdered milk (or 2 ¼ c. milk)

3 eggs

1 t. salt

1 T. honey

1/4 C ground flax* optional 

1 T baking powder

1 tsp baking soda

1/3 C oil

1/2 C Whole Grain flour (I used a Spelt mixture pf spelt, quinoa, brown rice and amaranth)

1 tsp cinnamon *optional

1/4 to 1/2 C Water to make it the right consistency
Berries for on top

Directions:

1. Pour grains, water and powdered milk into the blender. Let it blend 4 min or until smooth. Then just add the reaming ingredients (Except for the additional water).  Blend for about 2 more minutes till smooth.

2. Let the mixture sit for about 5-10 min to let it rest. Add additional water 1/4 C at a time to get to the right consistency. Blend in blender till all combined. 

3. Pour on to greased waffle iron or skillet and cook until they are done. 

4. Serve with berries. Yum! :)   

Quinoa and Eggs Mexican Style

It is fun to find new ways to eat quinoa. It is especially nice when my family enjoys my new creation too. This was one of those times. The other great thing is it is a nice meal for the Summer because you don't heat up the kitchen. This could be served anytime of the day too. :)

Ingredients:

1/2 C quinoa
1 1/2 C water
1 T butter
1/2 C milk
7 eggs
1 tsp salt
1/2 tsp fresh ground pepper :)
1/2 tsp garlic powder
1 large can of diced tomatoes drained or small can (drained)
1 small can chopped mushrooms (drained)
4 green onions chopped
1 small can of diced green chilies
1/2 C grated cheese
cilantro for garnish (You could mix some in too)
salsa

Directions:

1. Rinse off quinoa in a strainer. Put in a skillet and let it toast, while stirring a couple minutes. In a sauce pan boil the water. Stir in the quinoa and turn down the heat. Put on the lid and let the water absorb, and let it get tender. Stir it occasionally.

2. In a bowl beat eggs, salt, pepper, garlic and milk together.

3. Heat a skillet pour in the butter. Then pour in the egg mixture. Let it cook about 3 minutes.

4. Then add the mushrooms, tomatoes, onions, chilies, and cooked quinoa. You could add 1/4 C water if there is not enough liquid. Stir and then put on the lid a few minutes. Make sure the heat is not to hot. (medium low)

5. When the mixture has thickened nicely add the cheese and put the lid on long enough for the cheese to melt. Garnish with cilantro. Serve with salsa

I just served it out of the pan. Less dishes. :)

Gluten Free Oatmeal Cookies

It must be something in my genes. I was talking to my sister a couple of days ago, and she said she loves anything with oatmeal in it too. It was fun to hear how much she liked oatmeal. I came home last night, and was craving some homemade oatmeal cookies. I came up with this healthy version. They tasted wonderful the next day too. :) You can add your own variation to them. They are gluten free too. They are a great breakfast too. They are fast to put together. :)


Ingredients: made 20 cookies
1/2 C coconut oil
1/2 C honey
2 eggs
1 tsp vanilla
2 1/2 C oat flour (I put oatmeal in the blender and ground it up)
1 1/2 C oatmeal (old fashioned)
1/2 tsp salt
3/4 tsp baking soda
1 tsp cinnamon
3/4 tsp nutmeg
1/2 C unsweetened shredded coconut
other variations: choc. chips, dried fruit, raisins

Directions:

1. In a mixing bowl mix, oil, honey and eggs. Then add the vanilla. and beat till creamy.

2. In a separate bowl mix all the dry ingredients together.

3. Then mix all the dry ingredients with the creamed mixture. Don't over mix.

4. Bake in over heated to 350. Bake 8 to 10 min or till lightly golden.

*If you want to keep it gluten free. Use Gluten free oatmeal.

Avocado Omelet

I have fond memories of a cooking class in high school. It was always such a treat to eat yummy foods. My children have enjoyed their cooking classes in high school too. It is wonderful they offer them still. One of the things that I remembered making was an avocado omelet. I loved it! It was something I had never had before. That memory is from about 35 years ago.

It is cool how food memories can bring us back to happy memories of the past. I am sure each of us can smell, see or make a certain food and have memories of that food, when we had it in the past come flooding back. Food is an important part of our lives. As long as we keep it in balance, it can bring a lot of enjoyment. I love being in my kitchen creating and having my family around. I think that is important time, for all of us. It is wonderful to create, and have family times in the kitchen. Modern convinces are wonderful, but it concerns me that those wonderful family times are being missed, with our fast paced world.

I loved coming home to my Mom in the kitchen making something. It was also fun to help her create as well. I have fond memories of baking Christmas treats as a family. Make time to create those memories for your family too. Those are the memories that last. =) A couple things my children have had fun with it is doing iron chef. They picked an ingredient, and then they all had to make something out of it. They also had fun video taping their own cooking show. Everyone has to figure out what works for them. Family time is so important.

I decided to try a new version of the avocado omelet. I have found sometimes chopping up the vegetables smaller helps my children to eat them more readily. You can be creative and make one too. The family loved it. They ate the pan clean. Success!

Ingredients:

8 eggs
1/4 C milk
2 T butter
Salt and white pepper, to taste
2 avocados
2 leek chopped in small pieces
3 garlic cloves minced
1 C cilantro chopped up
1 dash of cayenne
1 tsp cumin
2 T olive oil
1/4 to 1/2 C water
1/2 C sliced cheese (I used Gouda)
Directions:
1. Beat eggs with milk for about 2 min. They will turn a pal yellow.
2. Heat a skillet on med. low. Place butter in the pan. Let the butter melt.
3. Pour the eggs in the pan. Let the eggs cook a couple minutes.
4. In the mean time. Place avocados, leek, cilantro, garlic, cumin, Cayenne, and olive oil in the blender or food processor. Pulse 1 or 2 minutes. It was the consistency of guacamole.
5. You scoop the avocado mixture on top. (You could mix it into the eggs after beating them as well)
6. Lift up the edges on the egg , pour 1/4 to 1/2 C water to the sides. Place lid on and let steam. It should cook 3-5 min. I then put a few slices of cheese on and let it cook a couple extra min. I served it right out of the pan. Saves on clean up time.

Marion Berry Smoothie & Interesting Information about Marion Berries

I have been enjoying putting Marion Berries in my smoothie. I just got a lot of Marion Berries through a berry order. I love the natural sweetness they add to my smoothie. It was fun to learn more about Marion berries. Here is some information I learned. ( I saw Marion Berries at Costco)

Marion Berry (Some Interesting Information:)

• High in antioxidants 28 per gram compared to 24 in blueberries

• High levels of antioxidants such as vitamin C, gallic acid, and rutin. Which promotes circulatory health and fights against cancer.
• Dietary Fiber per cup 7.609 :)

• High levels of anthocyanins. Which can protect against cancer, heart and circulatory diseases. They can also help reduce inflammation.

• Vitamin C 30 grams per cup
• Calcium 46 mg per cup
• Vitamin A 238.00IU per cup Calories per cup 75 calories. Blueberries have 84 calories and 4 grams of fiber per cup.

Some interesting Information:

Marion Berry Smoothie recipe:

Ingredients: Serves 2

3 1/2 C Kefir or plain yogurt

4 T flax* If you have a powerful blender you won't have to grind beforehand

4 T Chia*

4 T whey protein powder optional*

1 tsp cinnamon

1 C marion berries

1/2 C raspberries Optional*

1/2 C blueberries Optional*

1 frozen banana (helps make it creamy)

1 to 1 1/2 C Spinach (I put the package in the freezer)

1/4 C flat parsley (I freeze to give it a longer shelf life)

Directions:

1. Pour in kefir and grains. (If you have time let it sit for 15min. It helps add the the nutritional value) I do it both way. Pour in the remaining ingredients. Turn it on and let it go for a couple minutes. Sometimes I turn it on and off a couple times. It is wonderful! It is a marvelous breakfast.