maple syrup

Salty Sweet Breakfast Quinoa

Some folks love salty.Some like sweet.

Combined? Magical.

The salted pumpkin seeds and sweet maple syrup make this a breakfast to savor! It's my take on my Oh-So-Easy-Oatmeal recipe using quinoa instead. You might have heard about this grain-like wonder (pronounced KEEN-WAH) that has an amazing array of amino acids and no wheat-like properties for those with Celiac's disease or wheat-intolerance and sensitivities. 

Don't know if wheat is a sworn enemy of your gut?

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See if you have these symptoms after eating things like pasta, bread, bagels and pizza:

frequently feel fatigued 

get bloated 

have unexplained mood swings 

have indigestion or frequent gas

If you answered yes, you might be gluten intolerant. Gluten is the protein part of wheat, rye and barley and is responsible for the spring-like and bouncy texture of those foods. Without gluten, it's hard to make that same spring-action happen, but you can do it. That's for another day...

Listen to your belly. Pay attention after you eat. It may not be that you ate too much but rather, that you ate the wrong thing.

Quinoa saves the day. It is high in protein and doesn't have the side-effects of wheat. If wheat is a problem, some people can't even rock oats which can sometimes have residual gluten from being processed in the same agricultural mills as wheat, rye and barley. I might be one of those people who don't digest them very well, actually--so sometimes I eat quinoa instead for breakfast and I notice how my body responds. 

I made a big ol' pot of quinoa last night----2 cups of quinoa to about 4 cups water, bring to a boil and then simmer over low heat until light and fluffy--and used it in place of oats for my breakfast this morning.

I added the usual amazing additions and now I'm sitting here with a full, happy and non-bloated belly.

And we have plenty of quinoa left over to add to our dinner tonight and breakfast later this week (cooked grains keep for about 5 days if tightly covered in the fridge).

Give this a try!

SALTY SWEET BREAKFAST QUINOA

Ingredients

1 cup cooked quinoa (cook the night before and store in a closed glass container in the fridge)

2 TBS almond milk

1 handful of:

  • raisins or dried cranberries
  • roasted salted pumpkin seeds
  • roasted sunflower seeds
  • finely chopped raw almonds

dash of cinnamon

splash of real 100% maple syrup (pancake syrup is corn syrup with artificial maple flavoring and it contains little to none of the essential minerals available in real maple syrup---use the real thing).

2 tsp ghee or coconut oil or butter

Instructions

1) Add quinoa and milk to small pot and simmer over low heat for 2 mins

2) Add raisins and almonds and stir for another 2 mins

3) Transfer to cereal bowl and add remaining ingredients

4) Take a picture and post it on your facebook page or share it with your friends!!!

ENJOY!

Healthy Cookie Dough

Friends, I wish I could take credit for coming up with this. I cannot. I CAN, however, take credit for passing it along to you via my pal, Sarah. She found a version of it online which was already pretty awesome. I've made it just a tad healthier.

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photo 2

There really isn't much more to say that these pictures don't express. Am I right?

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photo 1 (1)

Healthy for you Cookie Dough

1 1/2 cup chickpeas or white beans (1 can, rinsed and drained very well)

1/8 tsp plus 1/16 tsp salt

1/8 tsp baking soda

2 tsp pure vanilla extract or more to taste

1/4 cup nut butter (peanut, almond or cashew)

2 Tbsp organic maple syrup or Sucanat**

2 Tbsp organic dark chocolate chips

2 to 3 tbsp rolled oats or ground flaxeeds

*optional* 1/4 milk of choice for desired texture

Combine all ingredient except the chocolate chips in a food processor and blend until smooth.

Stir in chocolate chips.

Serve with carrot sticks or celery for a fun appetizer or graham crackers for dessert!

original recipe can be found at: http://chocolatecoveredkatie.com/

Homemade Maple Whipped Cream

This one was almost TOO easy. Ok, not almost. It WAS too easy.

*Note*

Strawberries are NOT in season in New England right now. Summer is berry season here. I bought these because they are from California and they looked delicious. I thought they needed something and so I put on my experimentation hat, got in the kitchen and made this.

Save this for the summer. Or make it now. Impress your friends or mother-in-law!

Maple Whipped Cream

Ingredients

1 pint organic heavy whipping cream 1 Tbsp maple syrup 1 container of organic strawberries

Instructions

1) In a high-powered blender, blend 1/2 cup cream and maple syrup on super low speed. Rev it up as needed until you reach your desired consistency. Watch as you magically make homemade whipped cream! 2) Cut strawberries into bite-sized pieces and spoon whipped cream over them in a bowl. Add a dash of cinnamon or cocoa powder.

 

Look at you, you fancy whipped-cream making rockstar!