I don't always have a solid plan going into dinner. I do a lot of meal planning and prepping on the weekends. I peruse the internet for new ideas, I do a whole lot of chopping, and I stand over a stove for a majority of my Saturday & Sunday to make sure there's plenty to grab during the week. It's great, but it makes cooking entire meals for dinner a little harder during the week. More often than not, we're eating leftovers or mostly leftovers with one or two fresh cooked additions. Believe me, there's nothing wrong with that, it gets the job done, it gets the people fed, but every once in a while you need a whole meal where none of the parts have been reheated.Read More
Sometimes breakfast needs to be extra special. It needs to be slow cooked, & warm, & comforting in every way. When that's the case, you pull out your cast iron skillet, cast all other duties aside, and make yourself this quinoa breakfast bake.Read More
Everybody loves a good smoothie and this strawberry quinoa treat is no exception. It's naturally protein packed and made from wholesome ingredients. It'll satisfy a sweet tooth without undoing any hard work you put into eating healthy. Actually, this smoothie would be perfect post workout as a recovery shake thanks to its greek yogurt, hearty whole grains, and antioxidant packed berries. Want an extra boost of flavor? Replace half the strawberries in the recipe with raspberries! Mmmmmmmmm, yes.
It's also the perfect pink for valentine's day which means it's the perfect treat to make for your sweetheart. Whether you're into giving the gift of post wod gains, everyday health, or a special sweet treat, this smoothie will cover all your bases.
Strawberry Quinoa Smoothie
KID FRIENDLY & COMES TOGETHER IN 15 MINS OR LESS!
- 1/4 cup cooked quinoa
- 1/2 cup milk
- 1/2 cup plain greek yogurt
- 1 1/4 cup frozen or fresh strawberries
- 1 splash vanilla extract
- 2 ice cubes
If quinoa is not already cooked, place uncooked quinoa and water into a small saucepan over high heat. Bring to boil and reduce to simmer. Cover and let cook until all the water has absorbed (5 mins).
Add quinoa, milk, yogurt, berries, vanilla, & ice cubes to a high powdered blender. Blitz everything together until smooth. If your smoothie is too thick, add a splash of milk & blitz again until desired consistency is achieved. Pour into a glass & sip.
* The strawberries in this recipe can easily be replaced with your favorite berry. I personally love raspberries & blackberries here. The quinoa can also be replaced with oats, but won't contribute quite the same nutritional punch. Happy snacking!
- Adapted from myfussyeater.com (aka even the pickiest of eaters will love this one!)
Blueberry pancakes are such a feel good food. They can slow a weekend morning to the perfect lazy day pace or add a glimmer of hope to an ominously jam packed work day. My favorite kind of pancakes are of the blueberry banana variety and are sturdy enough to be made on a weekend and hold up on trips to work during the week.Read More
Today I'm coming in hot with a quinoa granola bar recipe that'll knock your socks off! That is, if you're wearing any. They're sweet, nutty bars made from oats & quinoa (which you don't even have to cook first!). Great as a snack or a healthy sub for all those Christmas cookies you probably have or will have lying around the house this week!
Quinoa Granola Bars
- 2 cups old fashioned oats
- 1 cup uncooked quinoa (I used tri-colored)
- 1 cup cashews
- 1 cup almonds (half whole, half chopped)
- 1/2 cup coconut flakes
- 1/2 cup dried cherries
- 1/2 cup raisins
- 1/4 cup flax seeds (or a handful chia seeds)
- 1/3 cup honey
- 1/4 cup agave nectar
- 1/4 cup coconut oil
- 1/3 cup peanut butter (or almond butter)
- sea salt to taste
Preheat oven to 350 degrees F. In a large saute pan, toast the oats and quinoa over medium high heat until fragrant. Remove and combine with cashews, almonds, coconut flakes, dried fruit, and flax seeds in a large bowl.
In a small saucepan, heat and stir the honey, agave, coconut oil, and nut butter until hot & melted. Pour over quinoa and oat mix in the large bowl and fold to combine.
Line a 9x13 or 8x8 baking dish with parchement paper (depending on how thick you want your bars; I used 8x8 to get a thicker bar). Pour mix into pan and flatten with the back of a spoon or spatula. Bake for 25-35 minutes or until golden and the edges are toasted. Sprinkle top with sea salt & allow to cool at room temp for 15 minutes. Place in the refrigerator and let cool for another 20-30 minutes before slicing. Store in an airtight container in the fridge.
Todays new snack recipe is definitely one to satisfy any and all sweet tooths. Unless you're teethless, but I'm hoping not many of you are. Even if so, you could probably grind these up slurp them through a straw. I wouldn't want you to miss out on the deliciously smooth rich brownie taste! Yup, these bars taste like raw brownies studded with rolled oats and toasted nuts.Read More
Pumpkin: an endearing name for your sweetheart; an orange variety of squash known for its round shape, ribbed skin, and high vitamin A content. You've probably seen plenty of the fall vegetable around, usually with seeds scraped out and a face carved on the front or nestled into a sweet pie crust, but we think that you should see more stirred into some whole grain oats!Read More
It’s amazing to think that just a year or two ago you wouldn’t find a stitch of kale on my family’s dinner table. We had to ease into the leafy green superfood by covering it with bacon (anything that tastes even a little like bacon is usually a thumbs up in my house). Now, it seems like we’ve always got a bunch in our fridge. Kale has worked its way into the dinnertime veggie rotation, sometimes still cooked in bacon, sometimes we let it shine all on its own, and sometimes cooked in little cakes.Read More