Showing posts with label Quinoa. Show all posts
Showing posts with label Quinoa. Show all posts

Friday, November 2, 2018

Granola Made Simple

I love making granola so I can control the sugar in my diet. When I first needed to eat a gluten free diet, I had a difficult time finding cereal that was not loaded with sugars. (The options are much better now). I got in the habit of making my own cereal and have not looked back!

Making homemade granola does not take a long time and will cost you less than the packaged granola in the stores. I purchase my supplies when they are on sale and stock up (not too much as I do not have much storage) to keep the cost down. Many of the items I get in bins in the store which helps reduce packaging waste.

The granola is cooked for 20-30 minutes depending on the temperature of your oven and the texture you prefer. Once the granola is cool, you can store it in an airtight container for a month.

Time Savers:

  1. Preheat the oven to 350 when you start assembling your granola
  2. Line a cookie sheet with non stick aluminum foil ... the granola slides off and clean up is minimal (just the bowl you used for assembling the granola)

Granola Formula

Oats + Ancient Grains + Seeds + Flavor + Oil + Honey + OPTIONS

I usually use this ratio:
  • 3 cups Gluten Free Oats
  • 1 cup ancient grains (quinoa or millet)
  • 1 cup of seeds (sunflower, pepitas, hemp, flax)
  • 1-2 TBSP flavor ...vanilla, almond, maple, cinnamon, pumpkin pie spice, or coconut (you decide the intensity)
  • 3/4 cup oil (I usually use coconut oil)
  • 3/4 cup honey (substitute Agave for Vegan option)

I combine until mixed and add in options such as:
  • 1 cup ground flax seeds
  • 1 cup unsweetened coconut (you could add sweetened if you wish a sweeter granola)
  • 1 cup dried fruit
  • 1 cup diced nuts


The beauty of this recipe is you can control the quantity you make, the flavor, and the ingredients. You can cook it a bit longer for a dry and crunchy cereal or a bit less for a chewy texture.

Tuesday, August 14, 2018

I cannot get enough Sun! Can You?

I cannot get enough Sun...SunButter that is!

I cannot get enough SunButter. I spotted the NEW packaging at Sprouts recently and purchased a few jars to replenish my supply. I try to limit added sugars from my diet. Thanks SunButter for helping me achieve my goals!



SunButter not only TASTES GREAT, but is also an American product.
 
SunButter is made in the USA from sunflower seeds grown in the USA. It TASTES GREAT and is a perfect NUT BUTTER ALTERNATIVE. SunButter is not only NON-GMO Project Certified but also free from the common 8 allergens:
  1. peanuts
  2. tree nuts
  3. milk
  4. eggs
  5. fish
  6. crustacean shellfish
  7. wheat
  8. soybeans

SunButter appeals to a variety of people.
Adults and kids alike will love SunButter. It is a "school safe" product that can be used in lunches or treats for a class. SunButter is a product that people will love, whether they need to avoid eating nuts or not.

SunButter is for more than a "SunButter and Jelly" Sandwich
I recently made a healthy snack using SunButter, pepitas, and hemp seeds (Interstate Bait) on a rice cake. This snack was filled with plant based protein, fiber, and antioxidants. It was a great gluten free, low-sugar pre-workout snack.

I also modified my Power Cookie .... Sandwich Recipe and added SunButter.  This cookie can be made to be a healthy breakfast cookie or snack, or can be made decadent. The stir-ins determine the flavor profile and the purpose. This batch is made with dates to create a GRAB-AND-GO breakfast treat.
You can make the cookie any size ... a larger cookie can be cut in half to create a sandwich. I added SunButter to the sandwich below.



Monday, May 7, 2018

Power Cookie ... Sandwich

When I make quinoa I usually make a large batch ... a blank canvas to customize. You already knew that about me!



Today I made a version of my Sugarless Chocolate Chip Cookies and added an option to make them DECADENT.

Base Ingredients:
1 very ripe banana (that's the natural sweetness)
1 cup of flax seed meal
1 cup of almond flour (it's gluten free)
1/2 cup cooked quinoa
1/2 cup diced dates and cranberries
1 tsp vanilla extract
1/2 cup nut butter (I used almond butter to keep "nuts" consistent)

NOTE: For those avoiding nuts ... use SORGHUM Flour, QUINOA Flour, or OAT Flour
For those avoiding nuts ... substitute SOY Butter or Sunflower Seed Butter for the nut butter

OPTIONAL: add 1/4 cup coconut flakes

Instructions:
  • Combine wet ingredients
  • Add in dry one at a time
  • Form into balls the desired size you wish
  • I made large ones ... palm size for the option to cut and make into sandwiches (Create sandwiches with Nut/Seed/Soy Butter OR Cream Cheese Frosting after the bites have cooled)
  • Bake for 20 minutes at 350 on a parchment lined baking sheet
    Let cool
    Store in an airtight container OR enjoy right away!








** I use Bob's Red Mill Ground Flax Seed Meal, Almond Flour, and Quinoa **



Saturday, February 3, 2018

Quinoa with Chickpeas and Roasted Edamame Crunch Dried Snacks

With a blank canvas of cooked quinoa, I decided to make a gluten free vegan lunch to take to work. I love making a large batch of quinoa at the start of the week so I can quickly prepare nutritious meals!



Ingredients (Serve 2)
  • 2 cups cooked quinoa
  • 1 diced shallot
  • 4 diced garlic cloves
  • 1/2 cup Roasted Edamame Crunch Dried Snacks by Sensible Foods
  • 1 cup chickpeas (I used dried and re-hydrate them to control sodium ... if using canned, look for low sodium and drain and rinse the chickpeas)
  • 2 cups diced vegetables: I used red bell pepper, yellow bell pepper, asparagus, and kholrabi greens (you can substitute beet greens or spinach for the kholrabi greens)
  • 1 tbsp crushed red pepper
  • Optional: a pinch of lime
  • olive oil 
  • 1/4 low sodium gluten free vegetable bouillon cube
  • 1/2 cup water 


NOTE: I diced the asparagus stalks and reserved the tops for a garnish

Instructions:
  • Sautee shallot and garlic in oil
  • Add bell peppers, asparagus, bouillon and water and cook until liquid almost absorbed
  • Add greens, chickpeas, quinoa, Roasted Edamame Crunch Dried Snacks, and crushed red pepper
  • When liquid is fully absorbed, remove from heat and serve (or pack into glass containers to take to work as I did)
  • I served with asparagus stalks as a garnish. You can add salt and pepper to taste ... even a splash of lime if you are looking for a tangy taste.

Friday, December 22, 2017

Holiday Quinoa Bites

I love simplicity in the kitchen. Quinoa is one of the versatile foods in my pantry. It is great for savory meals, it is great for a hot cereal, and it can be made into cookies. I adapted my SUGARLESS CHOCOLATE CHIP COOKIE recipe to make Holiday Quinoa Bites.

I doubled the base recipe below ... to share with family and friends!



Base Ingredients:
1 very ripe banana (that's the natural sweetness)
1 cup of flax seed meal
1 cup of almond flour (it's gluten free)
1/2 cup cooked quinoa
1/2 cup unsweetened coconut
1/2 cup dried cranberries + diced dates from Futterman Farms
1 tsp vanilla extract
1/2 cup soy butter (I used WOW Butter)

OPTIONS: Roll balls in coconut or sesame seeds for decoration

** I use Bob's Red Mill Ground Flax Seed Meal, Almond Flour, and Quinoa **




Substitutions:
Hazelnut Flour works well too
If making these for someone with a nut allergy ... use quinoa flour, coconut flour, or oat flour.

Bake for 20 minutes at 350 on a parchment lined baking sheet
Let cool
Store in an airtight container OR enjoy right away!

Wednesday, June 22, 2016

Quinoa Milk


Quinoa milk is high in protein and fiber and has a low glycemic index. I had the opportunity to try Quinoa Milk from Good Groceries. My husband and I have been drinking Almond Milk for several years as I have a difficult time digesting cow’s milk. Quinoa Milk is a good product to add to your milk alternative repertoire.

What I learned:
  • Suzie’s Quinoa Milk has a watery texture compared to Almond Milk.
  • It works well with gluten free granola/cereal/oatmeal
  • Chia pudding requires 25% more chia seeds than chia pudding with Almond Milk.
  • The flavored quinoa milk was not as sweet as almond milk
  • Using eggs + quinoa milk to make French toast works very similar to almond milk/cows milk. (Some gluten free bread soaks up more liquid than others – the choice of BREAD is the key here.) 

Monday, May 9, 2016

Quinoa Clusters ... Snacks by I Heart Keenwah



Quinoa is an ancient grain with a name that is difficult for many to pronounce. I love the versatility of the grain for use in sweet and savory dishes. It is a go-to pantry staple of mine for breakfast, lunch, dinner, and baking. I was introduced to I Heart Keenwah at the Gluten Free and Allergen Friendly Expo in Del Mar, California in February. The idea of quinoa snacks drew me to the table! The Quinoa Clusters are great as a mid day snack (I enjoy the crunch of the quinoa with the chew of dried fruit) or as a topping to Greek yogurt.



I am excited to have more Quinoa Clusters. They have a crunchy texture with a sweet undertone. I love to travel and lead an active lifestyle so the clusters will be a great snack on an airplane or road trip. They could be carried on a hike or bike ride to provide energy while on an adventure.



Check out the I Heart Keenwah website to see where they can be found in a store near you.



I have taken a picture of the clusters alone as well as on top of Greek Yogurt. I purchase PLAIN Greek yogurt and add flavor with fruit. When berries are not in season I purchase organic frozen fruit and use a medley in my yogurt. This bowl contains peaches and strawberries with Cashew Cranberry Quinoa Clusters.