Quinoa Omelette Breakfast Cups I know many of you beg for me to do more savoury recipes. I have to be honest, it does not come the most naturally to me. I make many things for breakfast, lunch and dinner and never think to photograph them! This time I remembered! These Quinoa Omelette Cups are an awesome Breakfast or snack recipe. Note - If you are meat eater feel free to add in some chicken or turkey to this recipe if you wish. Mushrooms Spinach Broccoli Enjoy this awesome breakfast recipe! If you love these bites here are some more you will enjoy: This recipe is clean, gluten free, high fiber, lean, grain free, easy, different and extremely delicious. Prep time: 10 Minutes – Cook time: 40 Minutes – Total time: 50 Minutes. Ingredients: 2 Cups Cooked and Cooled Quinoa 1 Cup Egg Whites 2 Whole Eggs 2 Cups Diced Veggies (*see my list below) 1/2 Cup Daiya Vegan Cheese 1 Tbsp Frank’s Red Hot Sauce 1/4 Tsp Garlic Salt Salt and Pepper (if desired) Veggie List: Directions: Pre-heat your oven to 350 F.
Butternut Squash and Chickpea Cakes with salsa, raita and red onion maramalade « Cook Eat Live Vegetarian It’s so good to be back in the kitchen after three weeks of eating out every day. The first recipe inspired by our trip to South Africa is for these beautiful Butternut and Chickpea Cakes that we enjoyed at Ile de Pain in Knysna. You can read my review of this fantastic place here. Light, spicy and delicious they are fantastic with the trio of sauces. The spicy tomato and chilli salsa, the cool and creamy cucumber and coriander raita and the sweet red onion maramalade. They all compliment each other so well to create a perfectly well balanced combination of flavours that really dance in your mouth. You can use any sweet fruit chutney you have knocking around instead of the marmalade if you don’t have the patience, time or inclination to make you own. Butternut Squash and Chickpea Cakes RecipeServes 4 (12 patties), vegetarian, gluten-free, dairy-free. 400 gr butternut squash, peeled & cut into 1-2 cm cubes 1 tbsp palm sugar (or brown sugar) 1/4 tsp cinnamon 1 tbsp olive oil Like this:
Kale Quinoa Bites Recipe These little kale-packed quinoa bites came with me to Tokyo. I wedged eight of them into a structured container, tucked that into my purse, and onto the flight we went. I know some of you like to know what I bring to eat on flights, and four hours from SFO, I was wishing I'd brought more. My travel pockets were also lined with kishus (holding steady as my favorite winter citrus), a buttery, ripe avocado, and a bar of dark chocolate. The quinoa bites were nearly perfect for travel, in part because you can do most of the prep ahead of time. A week before my flight I made a batch, shaped them, froze them, and the morning of my flight baked eight - you could also pan-fry them if you don't want to heat the oven. I had a great little trip. - More Quinoa Recipes - - More Kale Recipes - - More Vegetarian Recipes - I baked these, but there is no reason, you can't shape them by hand and pan-fry them. Preheat oven to 375F, with a rack in the top third. Makes 2 dozen mini-bites. Print Recipe
Loving Food in RI & Beyond......: Cheesy Quinoa Mac & Cheese I have discovered my new favorite dish. I am a huge fan of Quinoa as you have seen in some of my latest posts, but this recipe has put this super grain over the top. I love mac and cheese from every angle. The cheese, the crunchy topping, the richness. Gosh, it tugs at my heart strings. This dish touched on every reason as to why I love Mac & Cheese in the first place. Serving Size: 8 Ingredients 1 1/2 cups quinoa, rinsed and drainedVeggies of your choice (optional)good pinch of salta few grinds of seasoning salt2 cloves garlic, minced2 large eggs1 cup soy milk or non-fat milk1 1/2 cups grated Cheddar cheese, more for sprinklingOptional- Crushed Red Pepper, Panko Bread crumbs for toppingToppings (optional)- salsa, hot sauce, sour cream, scallions Lightly saute any veggies you would like in this dish.
Mac & Cheese Muffins Mac & Cheese Muffins Oh, how I love homemade macaroni & cheese. Unfortunately, I love it so much that I rarely make it for fear that I will lose all portion control abilities and end up eating far more than I planned. Enter the Mac & Cheese Muffin. These individual sized portions of creamy, cheesy pasta are the perfect solution to satiate your cravings without going overboard. I ate two of them for dinner with a side salad and was happily satisfied. Ingredients: 4 cups cooked whole wheat or high fiber macaroni1 tablespoon butter1 tablespoon flour1 cup skim milk1 garlic clove, minced3 oz sharp cheddar cheese, shredded3 oz Gruyere cheese, shredded1 egg1 egg white1 (10 oz) package of frozen chopped spinach, defrosted, drained and patted dry (or you could use 1 cup cooked fresh spinach)Salt & pepper to taste Directions: Pre-heat the oven to 400. Weight Watchers Points Plus:4 per muffins (P+ calculated using the recipe builder on weightwatchers.com)
Gnocchi Mac & Cheese Ahhhh mac and cheese. Those mere words stir up feelings of comfort...home....the food you loved as a kid. If you asked a 100 people what their favorite comfort food was, I'm guessing close to half would say mac and cheese. Why is that the combination of cheese and pasta can make our mouths water? I'm all about trying different kinds of mac and cheese recipes and this one was no exception. I saw this one on Noble Pig's site and knew it would be in my oven. The gnocchi get's a little puffy in the oven and the cheese get's a little crunchy. It's heavenly. Gnocchi Mac n' CheeseFrom Cuisine at Home1 pound purchased or homemade gnocchi2 Tablespoons butter2 teaspoons garlic, finely chopped1 Tablespoon all-purpose flour3/4 cup milk1 teaspoon Dijon mustard1/4 cup shredded Gruyere cheese1/4 cup shredded fontina cheeseSalt and white pepper to taste1/3 cup shredded Parmigiano-ReggianoBasil leaves for garnish, optional (I chopped fresh basil and added it in to my cheese sauce)Preheat oven to 375.
Kale Cups Featured Ingredient Kale According to Mitch from Modern Family, “kale should remain more of a garnish.” Uh, no way! If there was ever a food worthy of its superfood moniker, it would be jaunty kale. Among its nutritional highlights includes a payload of vitamin C, beta-carotene and vitamin K, that latter of which his necessary for strong bones. These pretty green kale cups make for a wonderful side dish. Kale Cups 1 bunch kale, ribs removed and roughly chopped (8 to 10 cups) 1/2 cup reduced fat ricotta cheese 1/2 cup grated Parmesan cheese 2 large eggs, lightly beaten 1 shallot, finely chopped 2 garlic cloves, minced 1 tablespoon miso, preferably white or yellow (optional) 1 teaspoon dried thyme or 1 tablespoon fresh thyme 1 teaspoon lemon zest 1/4 tsp nutmeg 1/4 teaspoon dried red chili flakes (optional) 3 tablespoons sesame seeds Preheat oven to 400 degrees F. Meanwhile, heat a skillet over medium heat and toast sesame seeds until golden, about 3 minutes. Switch hits
Gluten Free Vegetable Buns + Amsterdam As you can see from the photo above, we have been quite busy baking bread this weekend. These vegan and gluten free mini buns have been a family favourite for a while now. Some of you might remember seeing two photos (uno | due) on instagram at the start of the summer. These buns are perfectly tiny in size, very easy to prepare and contain no egg, butter or nuts nor any yeast or baking powder. Miracle bread, really. We are not dedicated gluten free in our family, but this recipe is great as a lighter bread to mix up with rye bread, crisp bread and whatever else that makes it into our kitchen. A few notes about this recipe Don’t skip the psyllium! Gluten Free Vegetable BunsMakes 12-14 bunsThe recipe is inspired by the gluten free buns in this book by Anette Harbech Olesen Topping 1/4 cup / 30 g seeds of choice (sesame seeds, poppy seeds, chopped sunflower seeds or pumpkin seeds) Set the oven to 375°F / 190°C. UPDATE: OMG, all tickets sold out in the first hour!
almond crusted sweet potato tenders + mint and pistachio chutney January …… the month of “detox” and all of those of internet talks about the best way to cleanse and the good decisions we are going to make. For the next few weeks, anyways. If you’ve read along here for a while, you know that I am not really into detoxing. I have never done a juice cleanse, or any kind of cleanse, and I never will. I am all for balance, and I am sure that you are too. In lieu of detoxing, I prefer to keep healthy in check by eating well most of the time …. all year long. Speaking of french fries, or fried food in general …. So the other day when I had a fried food craving, I whipped up these almond crusted sweet potato tenders.
5 recipes that are gluten-free—and delicious Veggie Quesadilla with Pistachio Artichoke PestoVegetarian, gluten-free Ingredients 1 butternut squash peeled and cut into ¼-inch slices 1 head broccoli, cut into florets 1 onion, peeled and sliced 2 Tbsp olive oil 1 cup asiago cheese 6 gluten-free tortillas For the pesto ½ cup unsalted pistachios 2 cloves garlic 1 cup basil 1 cup artichoke hearts (canned, rinsed, and drained) ½ lemon, juiced ½ cup olive oil Himalayan sea salt, to taste Preheat oven to 425 degrees. Sweet Potato Hummus Shiitake Bacon Avocado Quesadillas, Jalapeños Optional In yesterday's post, I promised a yummy recipe to go along with my shiitake bacon. Well here it is! Sweet Potato Hummus Shiitake Bacon Avocado 'Dillas. These cheese-free quesadillas are packed with flavor and perfect for the upcoming Super or Puppy Bowl weekend. Don't forget to enter the two giveaways I have going on right now: - $50 Amazon Gift Card for whatever your heart desires. These were such a hit, I made them a few times, as you can see... One with jalapeños.. And one without, with an extra crispy 'dilla layer.. But first things first. The concept of sweet potato hummus is simple, you are basically making hummus as usual, but adding in sweet potato to make it extra creamy and with a sweet accent. I have a recipe here online as well as in my book Healthy Happy Vegan Kitchen. The hummus is the binding part of the quesadilla -- holding everything together without the cheese. Then you whip up the shiitake bacon <- recipe here. My first round of 'dilla, in the skillet. Fold.. And slice..