These are great to make if you have leftover Quinoa. The kids love them too!
What you need:
1 Cup Cooked Quinoa
1 Cup Whole Wheat Pastry Flour
1 Cup Quinoa Flour (or Rye, Buckwheat flours, etc)
1/4 TSP Salt
1 TSP Baking Soda
1/2 Cup Brown Sugar
1 Egg
1/4 Cup Apple Sauce
1 1/4 Cup Yogurt (full fat)
1 TSP Vanilla Extract
What to do:
1. Heat the oven to 375
2. Combine Flours, Salt, Soda, Sugar, Quinoa
3. Beat Egg with applesauce, yogurt and vanilla
4. Combine the wet and dry ingredients
5. Spoon into paper lined muffin tins
6. Bake for 25 minutes!
Apr 7, 2013
Green Macaroni and Cheese
Great way to enjoy Mac and Cheese!
What you need:
1 pound elbow macaroni - try to get quinoa elbows if you can
3 cups whole milk
2 cups packed fresh spinach
3 tablespoons unsalted butter
2 tablespoons flour
4 cups grated white cheddar cheese
2 cups chopped broccoli florets
1 cup peas
What to do:
1. Preheat oven to 350° F.
2. Cook pasta in salted water for about 3 minutes less than package directions call for, until al dente. Reserve half a cup of the pasta water and strain.
3. While the pasta is cooking. Place the milk and spinach in a blender and blend on high speed until smooth.(you can also blend in the broccoli and peas if your kids are picky)
4. In a large pot melt the butter and then add the flour, whisking continuously over low-medium heat for 2-3 minutes to make a roux. Slowly whisk in the milk mixture and bring to a boil.
5. Reduce heat and simmer, whisking occasionally, 3 to 4 minutes, or until sauce is gently bubbling and starting to thicken.
6. Add reserved pasta water and cheese and whisk until melted. Stir in the pasta, broccoli and peas.
7. Transfer to a greased 13″ x 9″ baking dish, cover with tinfoil and bake for 20 minutes, or until cheese is bubbling and the pasta is set.
Heaven!
What you need:
1 pound elbow macaroni - try to get quinoa elbows if you can
3 cups whole milk
2 cups packed fresh spinach
3 tablespoons unsalted butter
2 tablespoons flour
4 cups grated white cheddar cheese
2 cups chopped broccoli florets
1 cup peas
What to do:
1. Preheat oven to 350° F.
2. Cook pasta in salted water for about 3 minutes less than package directions call for, until al dente. Reserve half a cup of the pasta water and strain.
3. While the pasta is cooking. Place the milk and spinach in a blender and blend on high speed until smooth.(you can also blend in the broccoli and peas if your kids are picky)
4. In a large pot melt the butter and then add the flour, whisking continuously over low-medium heat for 2-3 minutes to make a roux. Slowly whisk in the milk mixture and bring to a boil.
5. Reduce heat and simmer, whisking occasionally, 3 to 4 minutes, or until sauce is gently bubbling and starting to thicken.
6. Add reserved pasta water and cheese and whisk until melted. Stir in the pasta, broccoli and peas.
7. Transfer to a greased 13″ x 9″ baking dish, cover with tinfoil and bake for 20 minutes, or until cheese is bubbling and the pasta is set.
Heaven!
Fruit and Seed Bars
Another Great Recipe for kids. These bars are super healthy and filling. And I love them - although its hard not to eat too many. This one is from www.weelicious.com too - but I altered it for what I had in my kitchen.
What you need:
1 cup old fashioned oats
1/2 cup raw pumpkin seeds (also known as pepitas)
1/2 cup raw sunflower seeds
1/2 cup raw sesame seeds
2 tablespoons flax seeds
1 cup dried fruit (blueberries, raisins, currants, cranberries and/or cherries)
1/2 cup unsweetened coconut flakes
1/3 cup honey
1/2 cup sunflower oil (or coconut oil)
What you do:
1. Preheat oven to 325 degrees.
2. In a food processor, pulse the first 6 ingredients until finely chopped (it’s ok if there are few coarsely chopped pieces).
3. Add the honey and sunflower and pulse until starting to combine.
4. Pour the mixture into a 9 x 9 inch pan, greased then line with parchment (or tin foil) and press down into the pan until completely even.
4. Bake for 25 minutes.
5. Let the bars completely cool before cutting with a serrated knife into bars.
6. Serve.
What you need:
1 cup old fashioned oats
1/2 cup raw pumpkin seeds (also known as pepitas)
1/2 cup raw sunflower seeds
1/2 cup raw sesame seeds
2 tablespoons flax seeds
1 cup dried fruit (blueberries, raisins, currants, cranberries and/or cherries)
1/2 cup unsweetened coconut flakes
1/3 cup honey
1/2 cup sunflower oil (or coconut oil)
What you do:
1. Preheat oven to 325 degrees.
2. In a food processor, pulse the first 6 ingredients until finely chopped (it’s ok if there are few coarsely chopped pieces).
3. Add the honey and sunflower and pulse until starting to combine.
4. Pour the mixture into a 9 x 9 inch pan, greased then line with parchment (or tin foil) and press down into the pan until completely even.
4. Bake for 25 minutes.
5. Let the bars completely cool before cutting with a serrated knife into bars.
6. Serve.
Black Bean Soup
This is a super easy soup recipe that its shockingly good. I got it from www.weelicious.com
What you need:
1 tablespoon olive oil
1 onion, diced
3 garlic cloves, chopped
2 cups dried black beans, soaked overnight, rinsed and drained
1 32 oz chicken broth or vegetable stock, low sodium
1/4 cup cilantro, chopped
2 bay leaves
2 teaspoons kosher salt
1 cup water
What you do:
1. Heat oil in a sauté pan over medium heat and sauté onions for 4 minutes.
2. Add chopped garlic and sauté an additional minute.
3. Place the onion garlic mixture into the crock pot along with the rest of the ingredients and stir to combine.
4. Cook on low for 8-10 hours (or on high for 6).
5. Using either a hand blender or traditional blender, puree the ingredients to your desired texture (I like to get it so a few pieces of beans are still visible so the soup is thick and still has a bit of texture).
6. Top with a dollop of yogurt, sour cream or crème fraiche.
7. EAT!
What you need:
1 tablespoon olive oil
1 onion, diced
3 garlic cloves, chopped
2 cups dried black beans, soaked overnight, rinsed and drained
1 32 oz chicken broth or vegetable stock, low sodium
1/4 cup cilantro, chopped
2 bay leaves
2 teaspoons kosher salt
1 cup water
What you do:
1. Heat oil in a sauté pan over medium heat and sauté onions for 4 minutes.
2. Add chopped garlic and sauté an additional minute.
3. Place the onion garlic mixture into the crock pot along with the rest of the ingredients and stir to combine.
4. Cook on low for 8-10 hours (or on high for 6).
5. Using either a hand blender or traditional blender, puree the ingredients to your desired texture (I like to get it so a few pieces of beans are still visible so the soup is thick and still has a bit of texture).
6. Top with a dollop of yogurt, sour cream or crème fraiche.
7. EAT!
Subscribe to:
Posts (Atom)