Brown Rice Stir-ins

I make eating healthy a priority despite my busy schedule. To make this a possibility, it requires planning and a bit of creativity.

I often make a few cups of QUINOA on the weekend for stir-ins during the week. This provides me with the opportunity to saute' vegetables and add some quinoa and/or spices to the mix. The creates a different dish each time! If the flavor profile and textures are varied, your taste buds will be satisfied. Adding variety also ensures you get the nutrients you need in your diet. Eating the same thing day-in and day-out does not provide balance.

Pasta and rice can also be used for STIR-IN dishes. Many gluten free pastas are made with beans so they provide protein like the quinoa does; thus allowing one to have a vegetarian meal if they so choose. Rice is a grain but not one that provides protein; that needs to be added into the dish.

This week I made a few brown rice stir-ins using a variety of flavors, proteins, and vegetables. This is a great QUICK-FIX meal if the protein and rice are done in advance.

Base Recipe:

• 2 cups vegetables
• 1 cup brown rice
• 1 cup protein
• Low-Sodium Vegetable Stock (if needed for vegetable preparation)
• (flavor of your choice)

Instructions:

• Cut vegetables into small pieces
• Sautee with flavoring of choice
• Dice/Chop protein into bite size pieces and add to vegetable mixture
• Add rice and stir to combine. 

Stir-Ins Pictured (in order they appear):

• Sun Dried Tomatoes, Farmer's Market Corn, Maui Onions, and Gluten Free Chicken-Apple Sausage
• Cauliflower Greens, Maui Onions, Garlic, Butter Beans (re-hydrated) and Thai Spice Peanut Sauce
• Sweet Potato, Maui Onion, Zucchini, Shrimp (Satueed with Chili Powder)

Salad Variations

I have been enjoying the greens from my garden and try to find creative ways to make each salad a bit different.

I try to make meals LOOK GOOD since we eat with our eyes first. If it looks visually appealing, there is a greater chance we will enjoy the taste!

There are so many toppings that one can add to a side salad to make it a satisfying addition to a meal. I look to add multiple textures and tastes. I enjoy adding nuts, seeds, and dried fruits to salads. Periodically I will add some fresh fruit, roasted vegetable, or cheese. (The additions are also endless when you begin discussing entree salads).

I love the iwonorganics PROTEIN Chips and decided to add some to my salad for extra crunch and protein. They added great flavor, texture, and visual appeal.

Next time you make a salad...add some iwonorganics chips...in the flavor of you choice. They can be purchased on Amazon nationwide. If you are in Southern California like I am, they can be found at

Bristol Farms, Cardiff Seaside Market, Frazier Farms in Oceanside, Erewhon, Mrs Winstons, and Rainbow Acres.

1-2-3 Banana Breakfast Bars

I have made variations of this recipe for years. It is a great grab-and-go breakfast treat that can be modified by adding ingredients 4-5-6...

The BASE Recipe is:
3 ripe bananas
2 cups gluten free oats
1 cup apple sauce or chia jam

Additions include:
Ground flax seeds
Dried fruit
Diced nuts
Coconut
Seeds
Nut/Seed/Soy Butter
Cinnamon/Almond/Vanilla/Coconut flavoring

Instructions:

• Preheat the oven to 350
• In a stand-up mixer, mash the bananas then add the apple sauce or chia jam. Once wet ingredients are combined, add the dry one cup at a time. 
• Bake 15-20 minutes in foil lined muffin cups (fun to vary the sizes you make), molds like the heart I used today (I sprayed with coconut oil for easy removal and clean up), or a parchment lined cookie sheet (about fist size).

For Valentine's Day and TODAY for Mother's Day I baked them in a heart shaped mold.

What is shown here is the base recipe using RASPBERRY CHIA JAM

SERVING SUGGESTION: Add some Nut/Seed/Soy butter for a heart warming, comfort food, treat ... peanut butter and jelly deconstructed!

Protein Chips by iwonorganics ... WON ME OVER!

Organic...Non GMO...Gluten Free...Plant based protein...sounds too good to be true but it is not. The chips by iwonorganics are an excellent addition to the marketplace.

The chips have a great crunch and are sturdy enough to stand up to a dip (salsa, guacamole, hummus) if you wish to use one. The flavor of the chips is subtle enough to allow them to be appreciated on their own or accompany any sandwich, salad, soup, burger, or dip.

Not only is the product excellent, but also the company is philanthropic. The company is committed to the community and pledges to give back 5% of profits to youth organizations in their local communities. A great product is enhanced by the company's philosophy!

I paired the SRIRACHA flavor ships with a veggie sandwich and fruit for my lunch this week. I enjoy adding sriracha to recipes and loved it in a chip. The chip had sriracha flavor, great texture, and did not taste salty. I was satisfied and fueled for my post work workout.

Stay tuned for future blogs for pictures and suggestion on uses for the different flavors: sriracha, bbq, cinnamon french toast, ranch, and sea salt.

Gluten Free and Vegan ... NO BAKE Cheesecake!

My eyes have been opened to the possibilities of CASHEW CHEESECAKE. As Emily Dickinson so eloquently stated, "I dwell in possibilities", so to do I. I can see the possibilities with this customizable recipe ... I cannot wait to keep playing with my food to find the perfect combination! Yes, you will see more variations of this recipe on the blog ... like quinoa and pasta, there are endless possibilities!

Ingredients for the BASIC RECIPE:
1-1 1/2 cups of cashews soaked overnight in an airtight container. (a couple of days is fine...refrigerated)
2-4 TBSP almond milk
2 TBSP vanilla flavoring
OPTIONAL: add a different flavor, 1/4 cup fresh fruit, or 1/3 cup (nut/seed/soy) butter

Crust:
I used my JR Date Bar Recipe and PB Protein Bites in the two trials of this I created. The PB Protein bites added a crunch where the Date Bars a silky smoothness to offset the cold and stiff cheesecake.

Instructions:
Prepare the crust and add to your freezer safe container

Drain the liquid from the cashews
In a food processor (I use a Vitamix) combine the ingredients until a creamy consistency forms.
Pour over the crust and refrigerate (covered) for at least 30-45 minutes till it sets.

Preparation for serving:
Remove from the freezer to allow the dessert to warm to ease cutting.
Garnish to match flavor profile

MONEY SAVING TIP: Buy cashews in bulk when they are on sale to have on hand for a quick recipe like this!

Chocolate Chia Pudding Featuring Pea Protein

I enjoy making chia pudding for breakfast, snacks, or a dessert. I modify the recipe just a bit when making a breakfast chia pudding vs a dessert chia pudding.

The process is simple...it's as easy as 1-2-3...4! You just need a bit of patience to allow the chia and liquids to combine and create the pudding-like texture.

Ingredients:
2 RIPE bananas (the riper...the more naturally sweet the pudding is)
2 cups dark chocolate almond milk (or milk of choice)
1 packet Nutrasumma Chocolate PeaProtein
1/3 cup chia seeds (organic if possible)

NOTE: You can always ADD more liquid if you want a thinner consistency pudding. You be the judge after it sets. This comes out very close to store bought instant pudding packages. 

Optional for dessert:

• 1/2 cup shredded coconut (I use unsweetened)
• 2-4 TBSP Honey if you wish additional sweet flavor (taste test first to see how you wish to customize this recipe)
• OPTIONAL: Garnish with banana slices,  dark chocolate slivers, and coconut

Instructions:

• Mash the bananas
• Add chia seeds and Nutrasumma Cocolate Pea Protein and stir to combine
• Add the liquid and stir to combine 
• Add optional ingredients if you wish to make it dessert
• Refrigerate (covered) for at least 30-60 minutes to form the pudding consistency
• Serve in a bowl, cup, or custard dish

NOTE: Click on this hyperlink to find Nutrasumma products at stores near you.

Gluten Free Carrot Cake Muffins

I decided to modify my carrot cake recipe to make Carrot Cake Muffins for a healthy start to the day! I omitted brown sugar and added sunflower butter as well as added sunflower butter to the top when serving.

The recipe can be made with soy butter or nut butters.

Ingredients:

• 4 flax seed eggs (1 tbsp ground flax seeds + 3 tbsp water = 1 egg)
• 3 cups grated carrots
• 1/2 cup sun butter 
• 1/2 cup raisins (optional)
• 2 tsp ground cinnamon
• 1 1/2 tsp ground ginger
• 1 tsp ground nutmeg
• 1 heaping tsp baking powder
• 1/2 tsp baking soda
• 1/2 ground flax seed meal
• 1 cup almond flour 
• 1/2 cup coconut flour

Instructions:

• Preheat oven to 350
• Start by making the flax eggs by combining the water and ground flax seed in a mixing bowl/stand up mixer. Let rest about 5 minutes to become a gel
• Add the remaining wet ingredients and mix to combine.
• Add the dry ingredients and combine
• Transfer to individual loaf pans (sprayed with coconut oil) or foil lined muffin cups 
• Cook for about 20 minutes then insert a toothpick to see if it comes out clean. If not, cook for an additional 10 minutes and check again. Repeat the process until done. 

To Serve:
Add sun butter and sprinkle additional carrot slices and a side of fruit