Posts Tagged "quinoa"

Banana Coconut Oatmeal Quinoa Bites

Posted on Apr 8, 2013 in Breakfast, Cooking, Featured, For kids

GEDSC DIGITAL CAMERA

Yum, these are a new favorite of mine!  Great for a quick breakfast, pre/post workout snack, or afternoon snack.  Sweetened only with banana and honey and made with no flour, they’re pretty healthy too!

Nutritional Info for one bite: 90 calories, 3.3 grams of fat, 12.9 carbs, 2.1 grams of fiber, 3.6 grams of sugar, 2.7 grams of protein.

GEDSC DIGITAL CAMERA

Banana Coconut Oatmeal Quinoa Bites

(makes about 30 bites)

1 1/2 cups of quinoa, cooked

1 1/2 cups of quick cooking oats

1 cup of coconut (toasted if you’d like)

1/4 cup of flax seed meal

1 tablespoon of cinnamin

dash of nutmeg

1/2 teaspoon of salt

1/4 cup of honey

2-3 bananas, mashed (about 1 cup)

1/2 cup of vanilla coconut milk

2 eggs

2 teaspoons of vanilla

1/4 cup of coconut for the topping (optional)

GEDSC DIGITAL CAMERA

Preheat oven to 350 degrees and spray a mini muffin tin with non stick cooking spray.

In a large bowl stir together cooked quinoa, oats, flax seed meal, coconut, cinnamon, nutmeg, and salt.  Set aside.

In a medium bowl whisk together honey, mashed bananas, coconut milk, eggs, and vanilla.  Once combined, stir into the quinoa-oat mixture.  Mix well.

Use a tablespoon sized scoop to place heaping scoops into the prepared muffin tin.  Top each one with a pinch of additional coconut.  Bake for 12-15 minutes, or until edges are lightly browned and the bites are set.  Let sit for about 5 minutes, then use a large spoon to remove each bite from the muffin tin. Let cool the rest of the way on a cooling rack.  Store in the fridge.

GEDSC DIGITAL CAMERA

 

Read More

Baked Pumpkin Quinoa Oatmeal

Posted on Mar 28, 2013 in Breakfast, Cooking, Featured

GEDSC DIGITAL CAMERA

Who says pumpkin is only for the Fall??  I’ve been wanting to try a baked quinoa oatmeal for awhile, and when I came across a can of pumpkin I knew they would go perfectly together!  This is a delicious, hearty, and healthy breakfast, that you can easily make ahead and eat throughout the week.  Don’t let the carbs scare you away, Quinoa is a complex carb that your body needs for energy. Definitely a breakfast that will keep you full and energized through your morning!

Nutritional info per serving: 250 calories, 5 grams of fat, 41 carbs, 6 grams of fiber, and 9.5 grams of protein

GEDSC DIGITAL CAMERA

Baked Pumpkin Quinoa Oatmeal

(Makes 9 large servings)

2 cups of quick cook oats

1 1/2 cups of cooked quinoa *(see note below regarding cooking quinoa)

1/4 cup of flax seed meal

1/2 cup of brown sugar

1 teaspoon of baking powder

1 teaspoon of salt

1 1/2-2 teaspoons of pumpkin pie spice

1/2 cup of nonfat milk (or almond milk)

2 eggs, lightly beaten

1 cup of canned pumpkin

1 teaspoon of vanilla

Topping:

1 tablespoon of oats

1 tablespoon of brown sugar

few dashes of cinnamon and nutmeg

*optional-1/4 cup of pumpkin seeds, pecans, or other topping of your choice

GEDSC DIGITAL CAMERA

Preheat oven to 350 degrees and spray an 8X8 baking dish with non stick cooking spray.

In a large bowl, stir together all of the dry ingredients.  Add in wet ingredients, and stir just until incorporated.

Pour into baking dish and smooth with a spatula.  In a small bowl, combine the oats, brown sugar, and spices for the topping.  Sprinkle over the top of the oatmeal.

Bake for 25 minutes, or until set and edges begin to pull away from the baking dish.

Store covered in the refrigerator.  Serve warm with milk!

* I cooked the quinoa ahead of time in my rice cooker.  For this recipe, mix 2/3 cup of quinoa with 1 1/3 cup of water.  Be sure to rinse your quinoa before cooking.  When you’re ready to use, fluff with a fork.

GEDSC DIGITAL CAMERA

 

 

 

 

Read More

Quinoa Oatmeal Muffins with Blackberries and Almonds

Posted on Mar 13, 2013 in Breads, Breakfast, Cooking, Featured

GEDSC DIGITAL CAMERA

These muffins are full of all kinds of healthy ingredients!  Great for an afternoon snack or convenient breakfast.  Plus, you can cook your quinoa in a rice cooker ahead of time which makes them even easier to make.  Mix in different berries and nuts to suit your taste!

Nutritional Info per muffin: 130 calories, 6 grams of fat, 15.8 carbs, 2 grams of fiber, 3.4 grams of sugar, 4.1 grams of protein.

GEDSC DIGITAL CAMERA

Quinoa Oatmeal Muffins with Blackberries and Almonds

(makes about 20 muffins)

1 cup of quinoa, cooked

3/4 cup of oats (old fashioned or quick cooking will work)

1/2 cup flour

1/2 cup white whole wheat flour

1 teaspoon of baking soda

1/2 teaspoon of salt

2 teaspoons of cinnamon

1/4 cup of brown sugar

1/3 cup of coconut oil, melted

1/2 cup of nonfat plain/vanilla greek yogurt

1/3 cup of nonfat milk

2 eggs

1/2 cup of unsweetened applesauce

1 teaspoon of vanilla

1 teaspoon of almond extract

1 cup of fresh blackberries

1/2 cup of sliced almonds

GEDSC DIGITAL CAMERA

Preheat oven to 350 degrees F and line cupcake tins with liners or spray with non stick cooking spray.  In a large bowl combine quinoa, oats, flours, baking soda, salt, cinnamon, and brown sugar.  In a medium bowl whisk together coconut oil, yogurt, milk, eggs, applesauce, vanilla, and almond extract.  Pour the wet mixture into the dry and stir until well combined.  Stir in blackberries and almonds.  Fill muffin tins about 2/3 full.   Bake for 18-20 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Move to cooling racks immediately.  Store in an airtight container.

GEDSC DIGITAL CAMERA

Source:  Adapted from  http://kneadtocook.com/?p=3087

 

Read More