Gluten Free and Allergen Friendly Expo Tickets

The Gluten Free and Allergen Friendly Expo is coming to the Del Mar Fairgrounds February 20-21, 2016. I have a few free passes to give away to my followers. Leave a comment as to what GF products you wish me to explore and share with you on my blog http://healthyrecipevariations.blogspot.com/. Winners will be drawn from those responding. Send me a comment by Tuesday 1-26-16 to be eligible for this week's tickets.

Quinoa Energy Bites

Qunioa energy bites are great pre and post workout snacks, snacks to send with children to school, or a grab and go breakfast. I enjoy making them in a small muffin tin but you could make them in a larger tin or on a cookie sheet lined with parchment paper. Enjoy this moist and chewy, protein packed, fiber filled, low fat, and gluten free recipe as part of your YogaLean lifestyle.

Base Ingredients: (makes 12 large bites in the 24 count small muffin tin)

·      2 ripe bananas (the ripe bananas add natural sweetness)

·      2 cups of flaxseed meal

·      2 cups of hazelnut flour (almond flour can be substituted)

·      1 cup cooked quinoa

·      1 cup of stir-ins (see below)

·      2 tsp extract (I coordinate flavor profiles with the stir-ins – see below). Almond extract is the default I use.

·      1 cup nut butter of choice (try to match flavor profiles with stir-ins). I try to use homemade nut butters (I love my VitaMix) to reduce the sugar content.

Stir-Ins:

Chocolate chips or cacao chips

Trail mix (pictured below)

Diced dried apricot, coconut flakes, and coconut extract

Diced dried figs and almond extract (pictured below)

Diced dates, coconut flakes, and almond extract (pictured above)

Diced dried cherries, cacao, and vanilla extract

Diced dried cherries, coconut flakes, and vanilla extract

Diced dried apple slices, raisins, and maple flavoring

NOTE:

Dip one side of the bite into Nutella and serve as a dessert. Add to the plate slices of banana. Or serve Nutella as a dipping sauce with the bites, banana slices, and strawberry slices. 

Directions:

1.    Combine wet ingredients in a mixer and add dry.

2.    Spray a small muffin tin with olive oil or coconut oil

3.    Scoop and roll into balls and place in muffin tin

4.    Bake 15-20 minutes depending on the size of the bites created

5.    Serve warm or cool

Gluten Free and Allergen Friendly Expo

Join me at the Gluten Free and Allergen Friendly Expo at the Del Mar Fairgrounds February 20th and 21st. There are DISCOUNTED tickets if you purchase in advance.

To get the discount, follow the link...and manually enter the code EARLYBIRD (thru 1/19) or ADVANCE (thru 2/19).

Fried Quiona

Inspired by fried rice, this QUINOA recipe adds protein and fiber to your meal. Rice is a common starch for those on a Gluten Free diet, but one has to be careful not to eat too much of one item in order to fuel their body with a variety of nutrients. This recipe is a “quick fix” if the quinoa is made ahead of time. If not, add about 20 minutes for the quinoa cooking process.

Enjoy this Gluten Free meal as a savory breakfast. If you wish to serve this for lunch or dinner, include a Gluten Free roll or crackers and a cup of mint or ginger tea. Enjoy this meal as part of your  YogaLean lifestyle.

Ingredients:

1 Cup of cooked quinoa per person being served (follow package directions for cooking quinoa)

1 Cup of diced vegetables per person being served

1 TBSP Unsalted butter

1 Cup Low Salt Vegetable Broth

2 Eggs per person being served

Instructions:

·      Rinse and dice the vegetables you wish to use. I used yellow pepper and beet green leaves in this recipe.

·      Add the vegetables to a pan with the butter and vegetable broth.

·      While the vegetables are cooking, scramble the eggs in another pan.  If necessary, add butter to the pan so the eggs do not stick (you know your cooking equipment).

·      When the liquid is almost absorbed in the vegetable pan, add 1 cup of cooked quinoa per person. Stir until liquid is absorbed.

·      Add the eggs and stir to combine.

Serving Options:

Serve in a bowl as is or sprinkle with sesame seeds for additional texture.

Add crushed red pepper if you wish some heat.

Gluten Free and Allergen Friendly Expo in San Diego

I am excited to attend the GFAF Expo in San Diego February 20-21, 2016! If you do not live near San Diego, there are expo events coming to Atlanta, GA in April; Schaumburg, IL in May; Worcester, MA in July; and Dallas, TX in September.

I look forward to exploring the vendor's tables to see what gluten free products are available that I have not had the opportunity to explore. The Gluten Free section of the store continues to grow as more and more vendors recognize the needs of those who cannot eat gluten as part of a healthy lifestyle. The expo will highlight the new products as well as give more clarity as to how best to use the products that have been around for years.

As a food blogger, I love to play with food to find the perfect recipe. The expo will provide me with many pathways to explore product and provide my readers (and my family of course) with healthy gluten free food.

I hope you can make an expo in your area if you are not in San Diego February 20 -21, 2016. The Event will be held at the Del Mar Fairgrounds.  If you are going to attend the expo, send me a message and, perhaps, we can connect.

Check back next week for discount codes for tickets and a chance to win FREE tickets!

Check out the GFAF's Expo Facebook Page at: https://www.facebook.com/gfafexpo.

Quinoa and Date Breakfast Muffins

Last week I made Quinoa Breakfast Cereal and made a double portion of quinoa. I used the second portion of quinoa cooked with Almond Milk and water in a few sweeter recipes as I have been only exploring quinoa in savory dishes. These moist and chewy muffins pair well with fruit or yogurt for breakfast. You can serve the muffins warm with or without butter, chia jam, or nut butter. The muffins are great at room temperature for a breakfast on the go or a snack during the day. Enjoy this breakfast muffin recipe as part of your YogaLean lifestyle.

Wet Ingredients:

1.5 Cups Cooked Quinoa (I cooked the quinoa using Almond milk as my liquid)

1 Cup Milk of Choice (I use Almond Milk)

2 Eggs

1 Cup Honey or Agave

Dry Ingredients:

2 Cups Bob’s Red Mill Gluten Free 1-1 Baking Flour

2 TSP Baking Soda

1/2 TSP Salt

1/4 Cup Bob’s Red Mill Flaxseed Meal

1 Cup Dried Fruit  - see below

2 TSP Flavoring/Spices – see below

*In these muffins you can use a combination of dried fruits and flavorings.

I made mine with dates a almond flavoring. Here are a few options:

·      Dates + Almond or Vanilla or Maple

·      Figs + Almond

·      Apricot + Almond or Coconut

·      Cherry + Vanilla

·      Raisin + Cinnamon

·      Apple + Maple

·      Cranberry + Pumpkin Pie Spice

**Adding 1 cup of diced nuts is optional.

Instructions:  PREHEAT the oven to 350 Degrees.

·      Combine the wet ingredients in a mixing bowl.

·      Add in the dry ingredients and mix until blended. There MAY be some lumps.

·      Line muffin tins with muffin paper/skirts or spray with coconut or olive oil

·      Add muffin batter to just under the top of the pan

·      Bake about 30 minutes, or until toothpick inserted in the top of the LARGEST muffin comes out clean

·      Place cooled muffins in an airtight container.

NOTE: You can make a smaller muffin by reducing batter and filling the well half full. The larger muffin creates a larger “muffin top” which many people enjoy.

Quinoa for Breakfast

I have been using quinoa for savory dishes for a while and decided to spend some time getting to “know” quinoa better and using it for sweeter dishes as well. Therefore, my experimentation with Quinoa for Breakfast began. The basic recipe is simple and can be modified to fit the flavor profile you prefer (perhaps based on seasonal flavors). Enjoy quinoa as part of a high protein and low fat, gluten free breakfast. Enjoy this recipe before a morning workout or to refuel after your workout as part of your YogaLean lifestyle.

 

Base Ingredients: (Serves 4)

1 Cup Quinoa

1 Cup Water

2 Cups Milk of your choice (I use Almond Milk)

Instructions:

1.    Toast the quinoa in a pot for 2-4 minutes – stir more often than not

2.    Add the liquid, turn heat to low, and cover

3.    Stir often so the pot does not boil over

4.    Liquid should be absorbed in 20-25 minute

HINT: You can add some milk of your choice to the bowl for more of a cereal like texture. If you do not add milk the quinoa will be flaky and soft and combine with the other flavors and textures you add as toppings.

Topping Options: (1/3 cup of each)

Banana, Walnut, Cinnamon (pictured)

Cherry, Almond, Coconut

Mixed Berry

Maple Flavor (1 tsp), Pecans, and Raisins

Vanilla Flavor (1 tsp), Sunflower Seeds, and Dates

Apple and Cinnamon (or cinnamon apple sauce)

Vanilla Flavor (1 tsp) Pomegranate Seeds, Pistachios

Almond Flavoring (1 tsp), Fresh or Dried Figs, Pistachios

Pumpkin, Pumpkin Pie Spice (1 tsp), Walnuts