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​CHICKEN & CASHEW STIR FRY

  • Servings: 4-6
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30

Ingredients:

 

  Stir Fry:
1 lb Chicken Breasts, pounded thin, cut into 1" pieces
½ Red Onion, chopped
2 Carrots, thinly sliced
1 Red Bell Pepper, sliced into strips then halved
2-3 tsp Freshly Grated Ginger
3 cloves Garlic, minced
1 cup Snow Peas, ends trimmed
  Ginger Sauce:
⅓ cup Apricot Preserves
2 Tbsp Low Sodium Soy Sauce
¼ cup Red Wine Vinegar
3 Tbsp Brown Sugar
2 Tbsp Honey
1-3 tsp Sriracha Sauce
  Juice of 1 Orange
1 tsp Sea Salt
¼ tsp Freshly Ground Black Pepper
1 tsp Cornstarch
  Breading:
½ cup Cornstarch
1 tsp Sea Salt
1 tsp Garlic Powder
½ tsp Onion Powder
½ tsp Ginger Powder
¼ tsp Freshly Ground Black Pepper
  Garnish:
1 cup Roasted Cashews

 

Directions:

Take out a medium bowl, whisk together all of the ginger sauce ingredients and then set aside. Use a freezer bag to thoroughly mix together all of the breading ingredients. Add the chicken into the bag and toss until it is evenly coated. Take out a large nonstick skillet and heat 1 tablespoon olive oil over medium heat. Transfer the chicken onto the skillet and saute for around 8 minutes, which is when the chicken should be lightly browned.

When finished, place the chicken onto a plate. Add 1 tablespoon of oil to the skillet and heat it over medium heat. Add the onions and carrots and saute for about 2 minutes. Add the peppers, ginger and garlic and saute for 30 additional seconds. Stir the sauce for a brief period of time and whisk it into the skillet with the chicken and snow peas.

Stir all of the ingredients together until they are thoroughly mixed together. Let the mixture simmer for 2 minutes, or until the sauce thickens, the vegetables are crisp and the chicken is cooked through. Add salt, pepper and sriracha sauce according to your preference. Top with roasted cashews and serve.



Read more: //healthy.betterrecipes.com/chicken-and-cashew-stir-fry.html#ixzz3g84BaCaT

 

 
Easter Sugar Free Chocolate.
 
 

STUFF YOU NEED

¾ cup coconut oil
½ cup raw cacao powder
½ cup nut butter (we've also used coconut butter before)
2 tsp. 100% vanilla extract
Pinch of salt
Easter chocolate moulds!


NOW WHAT

Place all ingredients in to your blender or food processor (we use our Vitamix but a thermomix would work well too).
Whiz until smooth, scraping the edges as you go.
This will take around 5 minutes - the friction from the whizzing will melt and combine all the ingredients to this perfect smooth chocolatey goodness.
Carefully pour the mixture in to silicone Easter moulds and place in to the freezer for 15 minutes or until set.
Turn out the chocolate from the moulds.
Store the chocolate in an airtight container in the fridge.

 
 
IT’S PALEO CHEESE WEEK! Paleo Cheese (nut free) Recipe| Slice It, Grate It, Melt It!
 

STUFF YOU NEED

1 1/2 cup coconut milk
3 tbs. coconut flour (or tapioca flour for a smoother cheese)
2 tbs. gelatin powder (we use great lakes)
2 tsp. apple cider vinegar
2 tsp. paprika
1 tsp. onion powder
1 tsp. turmeric
Pinch of salt


NOW WHAT

In a small bowl, add all of the dry ingredients and whisk to combine.
Meanwhile, in a saucepan on med-high heat, bring the coconut milk to the boil.
Add the vinegar to the coconut milk and whisk for 1 minute.
Turn down the heat to medium-low.
Add the dry ingredients to the saucepan and continue to whisk until smooth for a further minute.
Take the saucepan off the heat and continue to whisk for another 1 minute.
Pour the cheese in to silicon molds and place in to the fridge for at least 2 hours to set before turning out.
Store the paleo cheese in an airtight container in the fridge for up to 5 days.

 
Gluten Free Banana Almond Muffins
 
Coconut flour, coconut oil and almond flour make a foolproof gluten free muffin that's also grain free, wheat free and will use up your overripe bananas!
 

Servings: yields 12
Preparation Time: 10 minutes

3 eggs
1/3 cup raw honey
1/2 teaspoon vanilla extract
1 teaspoon almond extract
1/2 cup heavy cream
4 tablespoons coconut oil or butter, melted
3 overripe bananas, mashed
2 cups homemade almond flour*
1/2 cup coconut flour
1 teaspoon baking soda
1 teaspoon baking powder
pinch of salt

Topping:

2 tablespoons almond flour
1/4 teaspoon freshly grated nutmeg

Preheat oven to 375 degrees F.

Whisk eggs and honey together in a large bowl until well combined. Add extracts, cream, butter/coconut oil and bananas and whisk until well mixed.

Add remaining ingredients and mix until well combined.

Mix topping ingredients together. Divide muffin batter between 12 paper lined muffin cups and sprinkle with topping.

Bake in preheated oven for 20-25 minutes, or until toothpick inserted into center comes out clean.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.


 
Banana Coconut Chia Seed Pudding
 
Chia seed pudding is tapioca-like in consistency butcompletely no bake or cook! This is also naturally gluten and diary free, and made and flavored with both coconut milk and coconut extract. It's also sugar free, being sweetened by bananas.
 

Servings: 2
Preparation Time: 1 hour

1 cup unsweetened coconut milk*
1 large banana
1 or 2 drops coconut extract
1/2 teaspoon stevia (optional)
2 tablespoons white chia seeds (you can use any color seeds, I used white just because this pudding is light in color)

Blend milk, banana and coconut extract in a food processor until smooth. Taste and decide if you want to add stevia or any other sweetener. The banana and coconut extract should provide enough sweetness, but add the stevia (or other sweetener) to make sweeter.

Pour mixture into a bowl and add the chia seeds. Mix well and let sit for at least 1 hour, mixing occasionally.

Pudding will thicken best when left overnight in the refrigerator.

* For the freshest coconut milk make homemade coconut milk. 


 

Coconut Chia Fruit Pudding

Make this no cook, no bake, healthy recipe the next time a quick and easy snack or dessert is needed. This pudding uses both coconut milk, dried coconut and is allergy friendly as it is cane sugar free, gluten free, wheat free, grain free and dairy free!
 

Servings: 1
Preparation Time: 30 minutes

1/2 cup diced fruit of your choice (for this recipe I used strawberries)
1 tablespoon raisins (optional)
1/4 cup coconut milk*
4 teaspoons chia seeds
1/2 cup orange juice
1/8 teaspoon vanilla extract
A dash of organic cinnamon powder (optional)
1 teaspoon shredded coconut

Put the diced fruit and raisins in the serving bowl or a glass. Add coconut milk, chia seeds, orange juice, vanilla extract and cinnamon in a small mixing bowl and stir. Pour this mixture on the top of fruit and raisins. Top with shredded coconut.

Refrigerate for at least 30 minutes (or chill overnight) and serve.

*For the freshest coconut milk make homemade coconut milk.


 

Chocolate Peanut Butter Breakfast Ice Cream with Coconut Oil 

Have healthy ice cream for your next breakfast using this easy to make, no bake, no cook, cane sugar free, dairy free frozen treat using coconut milk and coconut oil. This allergy friendly recipe is also suitable for those on gluten free, wheat free, and grain free diets.

I made a smoothie one day, and the next time I decided to make it, I had the awesome idea to throw it in the ice cream maker and make it into breakfast ice cream!! It’s delicious both ways, and so packed with protein and raw yumminess, but as ice cream: WOW. You have to eat this magic!

This tastes like a chocolate peanut butter milkshake. Just off the hook! BUT, if you want to create something the children will be amazed by, throw it in the ice cream machine according to the machine’s directions. Voila: ice cream for breakfast!! And, it’s healthy!!

Servings: 6
Preparation Time: 30-35 minutes

1/2 cup peanut butter (more or less to taste)
1/4-1/2 cup raw cacao or cocoa powder
5-6 dates
3 tablespoons hemp hearts or hemp protein powder
coconut milk, as needed
2-3 tablespoons flax seeds
1/4 teaspoon spirulina
3 tablespoons coconut oil
Frozen and/or raw very-ripe bananas

Blend all ingredients except frozen bananas and blend to liquefy. Add more coconut milk as needed. Process until everything is one color with no spots. Add frozen bananas and enough milk until desired consistency is reached.

Pour into ice cream maker and freeze pre machine’s directions.


 

Coconut Chai Smoothie

Servings: 1
Preparation Time: 3 minutes

1 cup warm water
1 tablespoon Coconut Cream Concentrate
1/2 teaspoon cinnamon
1/2 teaspoon Garam Masala
1 tablespoon raw honey
1 cup ice or 1 frozen banana

Blend together everything except the ice or banana for about 1 minute. Then add ice or frozen banana and blend until smooth.

If you do not have Garam masala on hand, make your own by combining: 1/8 teaspoon ground cardamom, 1/8 teaspoon ground coriander 1/8 teaspoon ground cloves and 1/8 teaspoon ground black pepper.


 

Raspberry Coconut Smoothie

Servings: 2
Preparation Time: 5 minutes

1 frozen banana
1 grated apple
1 cup of frozen raspberries
2 tablespoons virgin coconut oil
2 tablespoons chia seeds
2 cups unsweetened coconut milk*
1/4 cup of unsweetened organic shredded coconut
8 ice cubes

Place all ingredients (except ice) in the blender. Blend on high 1-2 minutes. Add in ice cubes, blend on ‘frozen drinks’ mode or use ice crusher to blend cubes.

Blend until smooth.


 

Gluten Free Coconut Flour Pancakes 

Servings: 4
Preparation Time: 15 minutes

1 cup coconut flour
8 eggs
1 1/2 cups (+ possibly 1/2 cup, more) milk of your choice
1 teaspoon vanilla extract
2 tablespoons melted coconut oil
1/4 teaspoon cinnamon
2 tablespoons raw honey
1/2 teaspoon apple cider vinegar
1/2 teaspoon baking soda

1. Mix all dry ingredients, except for baking soda, together in a medium size bowl. Mix wet ingredients, except for vinegar, and add to dry ingredients. Let sit for a few minutes.

2. After batter has hydrated, add just enough extra liquid to make a batter that’s too thick to spread by itself. Add in baking soda and vinegar and mix just until incorporated.

3. Using an ice cream scoop, plop batter onto a greased or oiled skillet, spread out batter, and cook for a few minutes per side (until browned on both sides of pancake).

4. Top with your favorite toppings and enjoy!


 

Carrot Coconut Muffins

Servings: 12 Muffins
Preparation Time: 20 minutes

1/4 cup coconut oil
1/2 cup sucanat
1/3 cup organic sugar
2 eggs
1 cup sour cream
1 cup shredded carrots
1/2 cup shredded coconut
1 1/2 cup freshly milled whole grain flour
1 1/4 teaspoon baking soda
1 1/2 teaspoons cinnamon

Preheat oven to 375 degrees ºF.

Cream coconut oil, sucanat, and sugar well. Add eggs and sour cream. Blend in carrots and coconut.

Combine flour, baking soda, and cinnamon. Stir in until just moistened. Fill 12 muffin papers in a pan.

Bake in preheated oven for 20-25 minutes.


 

Whole Wheat Date Muffins

Servings: 18-24 regular muffins
Preparation Time: 10 minutes

1 1/2 cups hot water
1 cup pitted dates, chopped (can sub other dried fruit)
1 large egg
2 tablespoons coconut oil
1 teaspoon pure vanilla extract
2 cups whole-wheat flour
1 teaspoon baking soda
3/4 teaspoon coarse salt
1 cup pecans, chopped (can sub other nuts or omit, whole or ground to a meal)
3/4 cup whole sugar

Optional additions:

Spices (1 teaspoon nutmeg, allspice, cinnamon, or ginger, 1/2 teaspoon cloves, all or some)
Hemp protein powder (2 tablespoons)
Hemp seeds (2 tablespoons)
Nutritional yeast (1 tablespoon)
Flax meal (2 tablespoons)
Dried fruit (like raisins) and coconut
Molasses (1 tablespoon)

1. Preheat oven to 350 degrees ºF. Coat a muffin pan with additional coconut oil.

2. In a medium bowl, pour hot water over dates (and any other dried fruit) and let stand until slightly softened, about 5 minutes.

3. Whisk in egg, coconut oil, and vanilla (and any other wet ingredients).

4. In another bowl, stir together flour, baking soda, salt, nuts, and sugar (and any other dry ingredients).

5. Fold wet mixture into dry until just combined.

6. Fill muffin pan about 3/4 full and smooth the top with a spatula.

7. Bake for 15 minutes for both regular and mini muffins, or until a tester inserted in the middle comes out clean.

8. Let rest 10 minutes, then remove and move to a cooling rack.


 

Braided Loaves

                              

 

Level of Difficulty: Medium

Makes 1 Loaf (19x10x9cm(h)/7.5x4.5in)

Oven:355F/180C 30 to 35 minutes

Ingredients:

Bread Flour 250g

Salt 5kg

Sugar 14g

Unsalted Butter 50g

Egg 50g

Instant Yeast 4g

Water 110-120g

Adapted
200g Bob’s organic wholemeal flour
300g unbleached all purpose flour
110g butter

Added
2 tbsp psyllium
2 tsp   vinegar
2 tbsp honey  (omitted the sugar in recipe)

Texture…. beautiful
Odour  ….. fantastic….it is jus like having the old time bakery in part of the house


 

Flourless Cheese Bread

  

So what exactly is cheese bread?

It’s hard to describe. It’s light and soft and fluffy… similar to cornbread… but without the corn… although I guess you could add corn if you wanted to… hmmm that’s not a bad idea… cheesy cornbread…

Perhaps you’ve noticed, the ellipsis is my favorite literary device.

My mind is like a child who can’t sit still. Before I finish one thought, I’ve already moved on to the next. It’s a little crazy, being inside of my mind…

 

(Makes 9 servings)

1 cup milk of choice
2 tsp vinegar
2 tbsp water or oil
1 tbsp ground flax
1 1/2 cups shredded cheese – such as Daiya vegan
1 cup garbanzo flour (Regular flour can be substituted) (120g)
1 tsp salt
1/2 tsp baking soda
1/4 tsp onion powder
pinch stevia OR 1 1/2 tsp sugar

Preheat the oven to 400 F. Grease an 8-inch square pan, then set aside. In a measuring cup, whisk together the first 5 ingredients and let sit at least 5 minutes. Combine all remaining ingredients in a bowl, and stir very well. Pour wet into dry, stir to combine, and pour into the prepared pan. Bake 21 minutes on the middle rack, then let cool before slicing and removing from the pan. I’ve only tried the recipe with garbanzo flour, but feel free to experiment.


 

Sugar free and Gluten free Pumpkin Coconut Scones

Sugarfree_healthy_scones

Prep Time: 20 min

Cook Time: 30 min

Total Time: 50 min
 


STUFF YOU NEED

2 cups almond meal
3/4 cup coconut milk (plus a little extra)
1/2 cup coconut flour
1/2 cup cooked pumpkin puree
1/4 cup (50g) butter cubed
pinch of salt


NOW WHAT

Preheat the oven to 180°C (350°F) and line a baking tray with baking paper.
In a bowl mix the almond meal, coconut flour and salt together.
Add the butter and rub into the dry mix with fingertips.
Stir through the coconut milk and pumpkin puree until a dough forms.
Portion the dough in to small balls (about 1/4 or 1/3 cup size) place on to the baking tray and flatten slightly. This should make about 10 scones.
With a pastry brush, brush a little extra coconut milk on top of each scone.
Place in to the oven for 30 minutes or until golden.

 

JAM

1 cup fresh or defrosted strawberries
2 tbs. chia seeds
1 tbs. water
1 tbs. lemon juice
1 tbs. honey or maple syrup (optional)


FOR THE JAM

In a blender whiz all the ingredients.
Place in to a saucepan on medium heat for about 5-10 minutes, stirring occasionally.
The jam should become nice and thick, take off heat and allow to sit for 10 minutes.
Place into a jar, bowl, or container and in to the fridge until ready to eat!


MERRYMAKER TIP

These are best eaten fresh, but you can freeze and simply re-heat or defrost in the oven! YUM!


SIMPLE QUINOA and VEGETABLES

Simple Quinoa and Vegetables

Introduction

This protein-rich vegetarian recipe is simple to make and tasty to eat!

Minutes to Prepare: 5
Minutes to Cook: 12
Number of Servings: 4

Ingredients

1 c quinoa, rinsed
2 c water
4 medium carrots, chopped
1 zucchini, chopped
8 spears fresh asparagus, chopped
1 T rice wine vinegar
2 T olive oil
1 t fresh thyme, leaves removed from stem
black pepper to taste

Directions

Place water in a small covered saucepan. Bring to a boil. Add quinoa and stir. Reduce heat to a simmer and replace lid. Simmer for 11-12 minutes, or until water is absorbed. 
Steam the vegetables for 3-4 minutes, either in the microwave or in a small covered pot with 1/2 inch water. 

Meanwhile, prepare the vinaigrette. Place the vinegar and thyme in a small bowl, then whisk in the oil. Once the quinoa is cooked, fluff it with a fork. 
Place 3/4 cup of quinoa on each plate. Arrange a quarter of the vegetables over the quinoa and top with about 2 teaspoons of the vinaigrette.

EDITOR'S NOTE: Because quinoa is a seed, it contains more fat and calories than a similar volume of rice or another grain.

 


Quinoa-Black Bean Casserole

Quinoa-Black Bean Casserole

Introduction

 

An experiment with leftovers yields a delightful, filling vegetarian meal.

Minutes to Prepare: 10
Minutes to Cook: 30
Number of Servings: 8

Ingredients

1 cup cooked quinoa
3 cups cooked black beans (or two
15-ounce cans, drained and rinsed)
2 large sweet potatoes, shredded
1 cup shredded low-fat cheddar cheese
1 tbsp ground cumin
Liberal pinches salt and pepper
2 eggs
1 cup salsa
2 tbsp fresh cilantro, chopped, for garnish

Tips

I cooked up a batch of dried beans that I seasoned with onions, garlic, chiles and spices. If you use canned beans, you might need more spices. 

Serve this with steamed broccoli or wilted spinach and a dollop of light sour cream or plain Greek yogurt.

Directions

1. Preheat oven to 350° F. Prepare a 9” x 9” casserole dish with nonstick cooking spray.
2. In a large bowl, mix together the quinoa, black beans, sweet potato, 1⁄2 cup of the cheese, and the cumin, salt, and pepper. In a small bowl, mix together the eggs and the salsa. Pour the salsa mixture over the quinoa-bean mixture, then pour everything into the prepared casserole dish.
3. Sprinkle the remaining cheese over the top and bake, uncovered, for 30 minutes. Garnish with the cilantro.

Serving size: 1 heaping cup


 

Apple Cinnamon Breakfast Quinoa

Apple Cinnamon Breakfast Quinoa

Introduction

I love this for breakfast - a gluten free alternative to oatmeal

Minutes to Prepare: 10
Minutes to Cook: 30
Number of Servings: 6

Ingredients

1 Cup of quinoa (washed)
2 cups unsweetened apple juice
2 cups light vanilla soy milk
2 tbl ground cinnamon
1.5 cups (one package) of crasins
2 tsp vanilla extract

Directions

Makes 6 1- cup servings

1. Rinse quinoa
2. Bring Quinoa and apple juice to a boil in a 12 quart pan
3. Reduce heat and simmer for 15 minutes or until most of the apple juice is absorbed.
4. Add soy milk, cinnamon and crasins. Simmer, covered for another 15 mins, stirring occasionally
5. Remove from heat and stir in vanilla extract.

Serve this hot or cold. It's a nice breakfast or snack.


Quinoa-Sweet Potato Casserole

Quinoa-Sweet Potato Casserole

Introduction

This recipe came about because I had just made vegetable enchiladas and had leftovers, plus quinoa from earlier in the week. Thankfully, this experiment yielded a hearty, delicious meal.

Minutes to Prepare: 10
Minutes to Cook: 30
Number of Servings: 8

Ingredients

1 cup cooked quinoa
3 cups cooked black beans (or two
15-ounce cans, drained and rinsed)
2 large sweet potatoes, shredded
1 cup shredded Daiya non-dairy cheddar cheese
1 tbsp ground cumin
Liberal pinches salt and pepper
1/2 cup nutritional yeast
1 cup salsa
2 tbsp fresh cilantro, chopped, for garnish
See a Quick Sausage Alfredo Recipe    

Tips

Nutritional yeast is full of protein and fiber, and many brands are fortified with B vitamins. These yellow flakes are tasty, too. Sprinkle them on or in any dish to replace cheese. 

Directions

I cooked up a batch of dried beans that I seasoned with onions, garlic, chiles and spices. If you use canned beans, you might need more spices. 

Serve this with steamed broccoli or wilted spinach. 

1. Preheat oven to 350° F. Prepare a 9” x 9”
casserole dish with nonstick cooking spray.
2. In a large bowl, mix together the quinoa, black
beans, sweet potato, 1⁄2 cup of the Daiya, and
the cumin, salt, and pepper. In a small bowl,
mix together the nutritional yeast and the salsa. Pour the salsa mixture over the vegetables, then pour
everything into the prepared casserole dish.
3. Sprinkle the remaining Daiya over the top
and bake, uncovered, for 30 minutes. Garnish
with the cilantro.


Quinoa Meatloaf Muffins

Quinoa Meatloaf Muffins

Introduction

This is my favorite meatloaf recipe ever! The Quinoa adds extra protein and vitamins. To me the Raisins are an absolute must!

Minutes to Prepare: 30
Minutes to Cook: 20
Number of Servings: 12

Ingredients

1 lb Ground Turkey (You could use all ground Turkey but I like a little beefy-ness)
1 lb Lean Ground Beef
1/2 c. raisins, chopped
2 cups of cooked quinoa
1 cup of Grated or minced carrots
1 sm. onion minced
1/3 cup of an egg substitute (i.e. EggBeaters)
Dash of milk
2 t. Worcestershire Sauce
Large pinch of Oregano
Salt
Pepper
 

Directions

Preheat your oven to 450 F
Combine the meats, raisins, quinoa, carrots, onions, salt, pepper, oregano and Worcestershire sauce together, making sure it is well combined. Add the Egg substitute and a dash of milk making sure everything holds together. Take a muffin pan but DO NOT GREASE IT and distribute the meat mixture evenly into each cup mounding it a little ontop.
Bake in your oven for 20 minutes or until done, but make sure to cook them completely since we are using turkey.

I eat one muffin per serving and it is delicious!


Quinoa and Pomegranate Salad

Quinoa and Pomegranate Salad

Introduction

Festive and healthy -- a great side dish for a special occasion or any night of the week.

Minutes to Prepare: 15
Minutes to Cook: 10
Number of Servings: 8

Ingredients

1 1/2 cups quinoa, rinsed in cold water 3 times
6 cups water
1 1/2 teaspoons kosher salt
1/2 cup scallion greens, washed and sliced into thin rounds
1/2 bunch flat-leaf parsley, washed and roughly chopped
Seeds from 1 pomegranate (about 1 cup)
1/2 cup toasted sliced or slivered almonds (optional)
1 tablespoon extra virgin olive oil
1 teaspoon red wine vinegar
1 teaspoon granulated sugar
Kosher salt and ground black pepper to taste

Directions

In a large pot, add the 1/2 salt to the 6 cups of water, and bring to a boil. Add the quinoa, and cook until tender (about 8 minutes). Using a sieve, drain well. Cool to room temperature, and set aside in refrigerator.

Mix the parsley, scallion greens, pomegranate seeds, olive oil, red wine vinegar and sugar in a bowl.

Add the quinoa, and season with salt and pepper, to taste. To serve, top with the toasted almonds.


Chicken vegetable soup with quinoa

Chicken vegetable soup with quinoa

Introduction

The quinoa adds a nutty flavor to this simple soup made from packaged, fresh and frozen ingredients.

Minutes to Prepare: 10
Minutes to Cook: 20
Number of Servings: 11

Ingredients

1 can Kirkland (Costco) chicken breast meat (do not drain)
7 cups water
1 Tbsp McCormick chicken base
1/2 cup dry quinoa
10 oz frozen broccoli
8 oz frozen cauliflower
1/2 cup frozen chopped onion
1/2 cup frozen spinach
12 oz fresh corn, sliced off the cob
14 oz fresh shredded cabbage
12 oz diced potatoes
1 Tbsp chopped garlic
dash of red pepper flakes
dash of black pepper
seasonings as desired...
See a Sausage Alfredo Recipe

 

Directions

Combine water and chicken base in large 6 quart pot, bring to a boil, stirring to dissolve the chicken base. Add the rest of the ingredients, boil on low until quinoa and potatoes are done.

Makes approximately 11 servings, 1.5 cups each.

Number of Servings: 11


Quinoa Burgers

Quinoa Burgers

Minutes to Prepare: 10
Minutes to Cook: 10
Number of Servings: 6

Ingredients

2 cloves garlic, minced
1/2 cup pine nuts or pumpkin seeds
1/2 cup fresh cilantro
1/2 cup raw, diced onion
1 cup cooked black beans
1 tsp salt
3 cups cooked quinoa (1 cup dry)
1/2 cup diced sweet red pepper
Bread crumbs or rice flour (if gluten free)
2 Tbs. olive oil

Directions

Cook onions if desired. Combine everything except quinoa and bread crumbs/rice flour in food processor or blender. Mix blended mixture and quinoa together. Divide into 6 "burgers", roll in bread crumbs or flour to make a "crust". Pan fry in olive oil until browned. Adapted from Ancient Harvest Quinoa Recipe folder. If desired, replace cilantro with fresh oregano and add 1 Tbs chili powder and 1 tsp cumin powder.

Number of Servings: 6


Quinoa con pollo (quinoa-chicken pilaf)

Quinoa con pollo (quinoa-chicken pilaf)

Introduction

Delicious version of my favorite Colombian dish, arroz con pollo. The quinoa provides added protein & fiber, plus some fun mouth-texture, & with the veggies included this is basically a one-dish meal!

Minutes to Prepare: 30
Minutes to Cook: 20
Number of Servings: 6

Ingredients

Chicken Thigh, 6 thigh, bone and skin removed
Chicken broth, homemade, 2.5 cups
Shallots / green onions, 1/2 cup chopped
Carrots, raw, 2 large (7-1/4" to 8-1/2" long)
Peas, frozen, 0.75 cup
Roma tomato, 1 medium-large
Jalapeno peppers, 1.5 peppers, with or without seeds
Garlic, 2 cloves, minced
Salt, 1 tsp
Cumin seed, ground, 1 tbsp
Turmeric, ground, 2 tsp
Pepper, black, 0.25 tsp
Pepper, red or cayenne, 0.5 tsp
Quinoa, 1.5 cup

Directions

Cook thighs in 3 cups of water over medium-low heat, about 30 minutes. (Or cook in slow cooker, low heat, 6 hours.) Allow to cool. Cut chicken into 1-2 inch cubes (irregularity is fine). Put in a large pot with a tight-fitting lid. Add 2.5 cups of the broth.

Chop shallots, carrots, and tomato in smallish (0.5-in) pieces; add to pot with peas. Mince jalapenos and add to pot along with as many seeds as you wish (or none if you can't handle hot spiciness). Mince garlic cloves and add along with spices. Rinse the quinoa briefly under running water (I find it easiest with an inexpensive fine strainer), gently shake out excess water, and add.

Cook over high heat until the mixture comes to a rolling boil. Then turn heat to low and cook for 20 minutes. If all liquid hasn't yet been absorbed, you may want to add 5 or 10 minutes after that.

This is especially yummy topped with a favorite salsa and sprinkled with chopped fresh cilantro.

************

It is fun to add other veggies to this mix; of course you can use different chicken pieces too.

Note that SparkRecipes doesn't include homemade broth in its ingredient database, so for nutrient calculation I used the option with the lowest sodium (Swanson's Natural) and subtracted its sodium from that of a teaspoon of salt. If you do use a commercial broth, you may want to dilute it with an equal amount of water.

Serving Size:Â Makes 6 1-cup servings.


Quinoa-Banana Muffins

Quinoa-Banana Muffins

Introduction

Flax, whole-wheat flour, quinoa, and natural peanut butter pack a nutritional punch in this recipe.

Minutes to Prepare: 20
Minutes to Cook: 25
Number of Servings: 14

Ingredients

Quinoa, 1/4 cup dry
Oats, 1.5 cup 
**Flax Seed Meal (ground flax), 1/4 cup
*Whole Wheat Flour, 1/4 cup
Baking Powder, 2 tsp 
Salt, 1/2 t
Water, 3 T
Cinnamon, 1/2 t
egg, 1 large
Milk, 1%, 1/4 cup
Bananas, 2 medium
Applesauce, sweetened, 1/4 cup
Natural Peanut Butter, 3 tbsp 
Milk Chocolate Candy, 1/2 cup (optional)
Walnuts, 1/4 cup (optional)

Directions

Preheat oven to 325. Line muffin tin with cups or spray lightly. Cook quinoa (boil with 1/2 cup water for 15 minutes). Mix 1T flaxmeal with 3T water and let sit for 2 minutes (this acts as egg substitute). Mix all ingredients well. Put into muffin cups and bake for ~20-25 minutes.