Roasted Garlic, Red Pepper and Mushroom Quinoa

Roasted Garlic, Red Pepper and Mushroom Quinoa

makes about 2 cups

1 head garlic

1 cup of quinoa

2 tablespoons olive oil

1/2 cup chopped red pepper

1/2 cup chopped mushrooms

salt & pepper to taste

Preheat oven to 400 degrees. Chop the top off the garlic and peel away the loose outside paper. Drizzle olive oil on cloves, wrap in foil, and roast for 20-30 minutes, or until golden. Let cool.

Cook quinoa according to directions on package. While quinoa is cooking, heat a skillet on medium heat and add olive oil. Add red pepper and mushrooms and saute until soft, about 6-8 minutes. When quinoa is done, fluff with a fork and add peppers and mushrooms. Squeeze the entire head of garlic cloves into the quinoa, mashing some with a fork and leaving others whole. Season with salt and pepper and mix well

Mushroom Broccoli Quinoa Quiche

Mushroom Broccoli Quinoa Quiche

2 cups mushrooms

7 eggs

½ cup milk

2/3 cup shredded cheese

2 large green onions

½ teaspoon garlic salt

1 ½ cup quinoa flour

1/3 cup butter-room temperature

2 cups broccoli

bacon

Preheat oven 350….9-inch pie pan greased

Cook mushrooms in dry skillet over medium heat (about 10 mins) remove from heat.

Whisk eggs and milk in bowl, stir in broccoli, cheese, onion, garlic salt and cooked mushrooms. Refrigerate.

Mix quinoa and butter until it forms small clumps until dough forms, press into pie pan.

Pour refrigerated filling into crust

Bake 35 minutes or until tooth pick comes clean..

***** I put fried crispy bacon in mine….yum!

Homemade Hummus

Homemade Hummus

1 can chick peas/garbanzo beans drained
1/4c olive oil
2 cloves toasted garlic

1T tahini or sesame oil
1tsp cumin
juice of 1/2 lemon
paprika and parsley to garnish

In a dry skillet, over med-high heat toast garlic cloves (with skin on) until golden and garlic is a bit soft. Remove clove from skin and set aside.

Add olive oil, lemon juice and tahini or sesame oil to blender. Toss in chick peas and garlic cloves. Pulse blender to mix, then blend until smooth.

For added nutrients and flavor variety try:

A handful of fresh spinach

Sun dried tomatoes

Roasted Red Peppers

Black beans instead of chick peas

Caramelized Brussel Sprouts with Lemon

Caramelized Brussel Sprouts with Lemon

12 ounces fresh Brussels sprouts, halved lengthwise

Coarse salt and ground pepper

2 tablespoons olive oil

1 tablespoon fresh lemon juice, plus lemon wedges, for serving

In a skillet, combine sprouts and 1/2 cup water; season with salt and pepper. Bring to a simmer over medium heat. Cover; cook, stirring occasionally, until most of the water has evaporated and sprouts are crisp-tender, 5 to 8 minutes (add 1/4 cup more water if skillet becomes dry becomes dry before sprouts are done).

Increase heat to medium-high; add oil to skillet. Continue to cook, uncovered, without stirring, until sprouts are golden brown on underside, 5 to 7 minutes. Remove from heat. Stir in lemon juice; season with salt and pepper. Serve with lemon wedges

Red Wine Chicken Chili

Red Wine Chicken Chili

1 green pepper, chopped

1 medium onion, chopped

1c chopped cooked chicken (I used leftover rotisserie)

1 can petite diced tomatoes with garlic and olive oil

1 can chicken stock

1 can chili beans in sauce

1 can great northern beans, drained

1/2c red wine

1 tsp coriander

1tsp cumin

1tsp oregano

Salt and pepper to taste

In a stock pot, sauté green pepper and onion in a tablespoon of olive oil. Add tomatoes, beans, chicken, chicken stock, wine and spices. Bring to a boil then reduce heat to medium low, simmer for about 45min with occasional stirring.

Oatcakes

Oatcakes

Ingredients:

1c oat flour 

1/2c all purpose flour

1T raw sugar 

1t baking powder

1/2t baking soda 

1/2t salt 

1 egg 

1c buttermilk

1T olive oil

Directions:
No oat flour? Make your own by grinding up oatmeal in a coffee grinder to the coarseness of your liking.

To make your own buttermilk: in a large cup, mix together 1c milk and 1T white vinegar or lemon juice

Mix dry ingredients (flours, sugar, baking powder, baking soda and salt) together in a large mixing bowl, whisking ingredients together until well blended

Mix wet ingredients (buttermilk, egg and olive oil) together, whisking until smooth. Pour wet ingredients into dry ingredients and whisk just until well blended, don't over mix.

Heat skillet over medium-low heat, use a small amount of  oil in skillet to keep pancake from sticking. Cook until edges start to dry and bubbles that form start to pop, a few minutes. Flip pancake and cook another few minutes. Eat and enjoy!

Energy Boost Blueberry Spinach Smoothie

Low calorie, low fat, high in: fiber, antioxidants, Vitamin C and K, omega 3 fatty acids, anti-inflammatory properties, iron, and tasty deliciousness! This smoothie makes a great component to a balanced meal or a healthy snack

Blend together:

1c frozen blueberries
1c 100% orange juice
big handful of raw baby spinach
2tsp flax meal
opt: for protein and probiotic boost add 1/2c strained whey from homemade yogurt