June 27, 2012

Quinoa Bites

These are fabulous!!  You can store the mixture in your refriderator and make them when you need a snack, breakfast, lunch or dinner.  They can be served anytime.  

I have found a lot of variations for this recipe.  You can add chopped chicken and bbq sauce.  You can add crumbed tofu or any chopped vegetables you have on hand.  Be creative and add all the extra flavor you would like.

2 cups cooked quinoa
2 large organic eggs
1 cup shredded carrot
2 stalks green onion, diced
2 cloves garlic, minced (optional)
1/2 cup grated parmesan cheese (or any cheese you are use too (non-dairy is ok)
2 tablespoons flour (any flour)
1/2 teaspoon salt
1/4 teaspoon pepper
(again you can add any other chopped or shredded vegetables, chopped chicken, crumbled tofu or a couple tablespoons of your favorite sauce)

Bring 2 cups of water to a boil.  Add 1 cup of quinoa.  Turn to low and cover.  Cook quinoa for 15 minutes (or until all the water is absorbed).  Preheat oven to 350 degrees.  Mix together cooled quinoa, carrot, eggs, green onion, garlic, cheese, flour, salt and pepper.  Distribute mixture into a greased mini muffin tin, filling each cup to the top (2 tablespoons each).  Bake for 15-18 minutes.  You can dip these in ketchup or bbq sauce or eat plan.  Enjoy!

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June 23, 2012

Millet and Chickpea Salad


Need lunch?  This salad stores great for a few days in a sealed container.  You can eat it as a salad or use it to stuff in whole grain pitta bread.

1 cup cooked millet
1/3 cup olive oil
1/3 cup organic lemon juice
salt and pepper to taste
1 bunch of green onions, chopped
1 can organic garbanzo beans, drained
any and all vegetables you have on hand (I added chopped carrots and cucumbers, steamed broccoli and sauteed zucchini and cabbage)

To cook the millet place one cup of water into a sauce pan.  Bring to a boil.  Add 1/2 cup millet to the boiling water.  Turn the heat to low.  Cover and cook for 15 minutes.  In small bowl beat together oil, lemon juice, salt and pepper.  Pour over cooked millet and mix with a fork.  Toss in remaining ingredients.  Cover and refrigerate.   This is great eaten as a salad or stuffed in whole grain pitta bread.  Enjoy!

June 21, 2012

Chocolate Covered Peanut Butter Banana Bites


Do these even need an explanation?  Addicting!

melted semi sweet chocolate chips (dairy-free or vegan if needed)
organic peanut butter 

Slice the bananas into 1 inch thick pieces.  Place on a cookie sheet.  Top banana slices with a dab of peanut butter and cover with melted chocolate.  Place in refrigerator and allow to harden.  These are best stored in an air tight container in the refrigerator.  Enjoy!

Southwest Chicken Mango Quinoa Salad


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 1 1/2 cups quinoa, rinsed and drained if necessary
3 cups organic chicken broth
2 organic chicken breasts, cut into bit size pieces
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup red onion, diced
1/2 red pepper, diced
1 jalapeno pepper, finely diced (I used a 1/2 of a pepper and it was plenty spicy)
1 teaspoon chili powder (I used just 1/2 teaspoon and it was plenty)
2 tablespoons lime juice
1 mango, diced
1/2 cup cilantro, chopped

In a medium size sauce pan, bring the chicken broth to a boil.  Add the quinoa and stir.  Turn the heat down to low and place the lid on the pot.  Cook for 15-20 minutes, or until all of the liquid is absorbed.  In a large skillet or frying pan over medium-high heat, saute your chicken in the olive oil until nearly done.  Season with salt and pepper.  Turn the heat down to medium and add the red onion, red pepper and jalapeno pepper.  Saute, stirring frequently, until onion is translucent, about 5 minutes.  Add the chili powder and stir.  Place the cooked quinoa in large bowl.  add the chicken/onion mixture, lime juice, mango and cilantro and stir until mixed.  Serve immediately, or allow to cool and refrigerate until ready to serve.  Enjoy!

Chocolate Fudge Pie


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This pie is very rich.  A little goes a long way.  You could omit the crust and it would still slice nicely.  Without the crust you could serve it as a moose.

1/2 cup rolled oats (gluten free if needed)
1/4 cup pecans, chopped
2 tablespoons honey
2 tablespoons coconut oil, melted
1 teaspoon vanilla
1/2 teaspoon sea salt
3 tablespoons whole grain flour (any flour will work)

1 package firm organic tofu
1 teaspoon cocoa powder
1 teaspoon vanilla extract
2 tablespoons nondairy milk
1/8 teaspoon slat
8 ounces (1 cup) semisweet chocolate chips
2 tablespoons organic agave or honey

Whipped topping:
1/2 cup canned organic coconut milk (the really thick coconut milk that comes in the can, not watered down) or organic dairy whip cream
2 tablespoons organic agave or honey

To make the crust:  Combine all the crust ingredients in a a food processor and pulse to mix.  Press crust evenly along the bottom of a pie pan.

To make the filling:  Melt the chocolate.  Combine all filling ingredients into a food processor or high speed blender.  Blend until super-smooth.  Pour over the pie crust.  Refrigerate until firm (at least 3 hours or even over night).

To make the whipped topping:  Place the canned coconut milk or dairy whip cream into a mixing bowl.  Add the agave or honey.  Whip cream until stiff peeks form.  Top the pie with the whipped topping.