Apple Cinnamon Raisin Breakfast Quinoa

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Guys!  I recently realized that I haven’t made anything containing quinoa in it in quite a while!  How could I have neglected this power packed superfood???  I mean, seriously, this stuff is so good for you…it’s gluten free…it’s packed with nutrition…and it lends itself in so many ways to both savory and sweet dishes!

 

 

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Don’t worry (I know you were, don’t deny it!), I remedied the situation quickly with breakfast this morning by making this super easy and super nutritious, tasty apple cinnamon raisin breakfast quinoa!  Er-mer-gerd, this stuff is amazing.  It felt like it was just pure apple cinnamony goodness melting in my mouth!  Seriously, so yummy!

Because of the add-ins, this makes for a great complete breakfast with plenty of protein, healthy fats, carbs, and of course, NUTRITION!!!  I also love this breakfast, because it kept me feeling satisfied right up until lunchtime, which is sometimes a feat in my case just because I love food so much!  Plus, the cinnamon gave me a little pep in my step to start my day!  I love this stuff!  It also makes a great substitute for oatmeal, so if you have sensitivities to oats, then this stuff is perfect for you.  However, even if you don’t have a sensitivity to oats, you will LOVE this stuff!

APPLE CINNAMON RAISIN BREAKFAST QUINOA

Ingredients (1 serving)

  • 1 apple, cored and peeled (I used honey crisp, but you can use any kind)
  • 1/4 dry quinoa
  • 3/4 cup water
  • 1/4-1/2 tsp. cinnamon
  • 1 Tbsp. chopped walnuts
  • 2 Tbsp. raisins
  • 1-2 tsp. raw honey

Directions

1.) Place the prepared apple, quinoa, and water in a sauce pan and bring to a boil.  Reduce the heat to low and let simmer for about 20 minutes, until the quinoa has absorbed the water, and the apples are tender.

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2.) Remove from heat, and add the cinnamon, raisins, and walnuts to the pan.

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3.) Stir to combine, and transfer to a bowl.  Drizzle with the honey and serve.

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Dig in!  You know you want to!  Enjoy! 🙂

Sweet Potato, Brussels Sprouts, and Greens Breakfast Skillet

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Oh my gosh!  Best start to my day EVER, and I’m going to share the two things that made it so great with you in hopes that it will give you a great start to your day too!  First, I started off with some time with Papa.  My daily devotional was all about Ephesians 2:19-22.

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What an awesome reminder, hey?  So, second, after that, I proceeded to make the most delicious breakfast skillet ever!  I threw together a hodge podge of veggies, and then fried a couple eggs over them to make a delicious veggie and egg skillet!  Wowsers!  It turned out so so yummy!  So, let’s get to it!

SWEET POTATO, BRUSSELS SPROUTS, AND GREENS BREAKFAST SKILLET

Ingredients – Makes 2 Servings

  • 1 large sweet potato, washed, peeled, and cubed
  • 1 lb. Brussels sprouts, ends cut off and quartered
  • 1/2 Red onion
  • 4 cups Mixed greens
  • 2 Tbsp. Olive oil
  • 1/2 tsp. Garlic Granules
  • 2 Tbsp. plain greek yogurt
  • 2-4 eggs
  • Sea salt and Pepper

Directions

1.) Preheat the oven to 400 degrees.  Line a baking sheet with parchment paper, and place the prepared sweet potato and brussels sprouts on the baking sheet.  Drizzle with 1 Tbsp. of olive oil.  Season with 1/4 tsp. garlic granules and sprinkle with sea salt.  Bake in the oven for 30-35 minutes at 400 degrees.

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2.) When the sweet potatoes and brussels sprouts have about 10 minutes left, heat the remaining tablespoon of olive oil in a frying pan over medium heat.  Add the onions and cook for 4-5 minutes until tender.  Add the greens and cook till wilted (about 1-2 minutes).

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3.) Add the sweet potatoes and brussels sprouts.  Remove from heat and add the yogurt.  Stir to combine and coat completely. Transfer to plates and set aside.

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4.) Place the same pan you just emptied over medium heat.  Add the eggs and cook on one side for 1-2 minutes.  Use a spatula to flip the egg without breaking the yolk, and cook on the other side for 1-2 minutes.  Place the eggs on top of the veggies on the plates.

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5.) Season with sea salt and pepper.

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And there you go!  Hope you have a great day!  Enjoy! 🙂

 

Gluten Free Coconut Flour Biscuits

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I am sooooooo excited about this recipe!  The other day, I was craving biscuits – something that most would assume are a no-no if you are following a gluten-free diet.  Well, we all know what I think when it comes to someone telling me I can’t have something if I’m gluten-free…challenge accepted.

I went on Pinterest and found the following pin which links to a recipe for biscuits that are made with regular glutenous flour and sugar and all those things that I don’t eat!

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From there, I just got creative with some substitutes and omissions from this recipe to come up with an AWESOME recipe for gluten free biscuits made using coconut flour!  They turned out perfectly!  Fluffy, melts in your mouth perfectly!

You can totally enjoy these alone, or you can top them with whatever you would like.  They are perfect for making biscuits and gravy, or for making egg biscuit breakfast sandwiches.  They are so versatile – seriously!  I ate two of them right out of the oven and topped one with a pat of butter and some honey.

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I topped the other with some of my homemade walnut butter.

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Both were delicious!  I have a feeling these are going to become a regular occurrence in our household now!

GLUTEN FREE COCONUT FLOUR BISCUITS

Ingredients (makes 4 small biscuits:

  • 1/2 cup coconut flour
  • 1/4 cup coconut oil (liquid form)
  • 2 eggs at room temperature (very important they are at room temperature)
  • 1/4 cup almond milk at room temperature (once again, the temperature is important here)
  • 1/2 tsp. sea salt
  • 1/2 tsp. baking soda

Directions:

1.) Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Combine the coconut flour and coconut oil in a medium mixing bowl, and stir to combine until a crumbly batter forms.

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2.) Add the eggs and the almond milk, and stir to combine (this is where it is important that the eggs and almond milk are at room temperature – if they are cold, they will harden the coconut oil in the mixture creating major lumps). Add the baking soda and sea salt, and knead with your hands to mix completely and form a lump of batter.

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3.) Divide the batter into four equal-sized parts, and roll each part into a ball.  Place the balls on the prepared baking sheet and press down slightly on each creating the shape you would like the biscuit to be.

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4.) Bake in the oven at 350 degrees for 19 minutes, give or take a minute.

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5.) Transfer to a plate or bowl to serve as is, or use a sharp knife to gently cut the biscuits in half and top with desired toppings.

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YAY!!!  Gluten free flaky soft delicious biscuits!!!  Enjoy! 🙂

Apple Sardine Salad

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Oh! Oh!  I’ve got another good one for you guys!  How many of you like tuna salad?  Well, would you like it even better without the high mercury content?  Unfortunately, tuna contains high levels of mercury these days…too bad, because it does have some great health benefits.  However, I’ve got a solution…SARDINES!!!  Sardines have all the protein of tuna, all the omega-3’s, all the awesome health benefits, but with much less mercury!

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You may be thinking “ew!”, but when you get boneless and skinless sardines in water and mash em up, they actually bare a great resemblance to tuna!  I tested out this theory by subbing in sardines for tuna on this tuna salad mix that I made – it’s just as tasty, and much better for you!  I made a few other substitutions, such as using greek yogurt in place of mayonnaise, making this salad super great for you!  I also added apples, which isn’t always a normal ingredient in tuna salad, but wow!  It lends itself perfectly to this dish!  Plus, it adds the health benefits of apples to it!

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Alright, a quick note before getting to the recipe.  You can omit the arugula, and use this as a great sandwich filling, or as an excellent dip for crackers or the like.  Okay, are you ready for the recipe?  Here you go!

APPLE SARDINE SALAD

Ingredients – serves 2

  • 1 apple, cored and chopped (I used honey crisp, but you can use any kind)
  • 1 can sardines, boneless and skinless in water
  • 1/2 avocado, peeled and chopped
  • 1 celery stalk, chopped
  • 3 Tbsp. chopped red onion
  • 2 Tbsp. chopped walnuts
  • 1/4 cup raisins (optional, but they go really well with this salad)
  • 3/4 cup plain greek yogurt
  • 1 Tbsp. lemon juice
  • dash of sea salt
  • 3-4 cups chopped arugula

Directions

1.) Split the arugula between two plates, and sprinkle with a bit of sea salt.

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2.) Add all the other ingredients to a bowl, then stir to combine.

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3.) Top the arugula with the salad, then mix to combine.

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Super yummy, and packed with nutrition!  Enjoy! 🙂

Healthy Almond Honey Cookies

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Guys…Christmas season = Cookie season, which is awesome and not awesome at the same time, because cookies are delicious, but let’s face it…they aren’t usually good for you!  Well, this time of the year, I always try to find a healthy cookie recipe that really does taste like a cookie, and if I might say so myself, I’ve definitely succeeded this year!

These almond honey cookies are SO yummy!  You know how a perfect cookie  is a little bit crisp just on the outside and soft and chewy on the inside…um, yes…these cookies!  They are the PERFECT texture, and guys, they really taste like a cookie…not just like a healthy substitute for a cookie!  BUT…they are, in fact, healthy!  The main ingredients are almond butter, raw honey, and almond flour, all of which have some really great health benefits!  Oh oh!!!  And, guys, they’re GLUTEN FREE!!!

Both almond butter and almond flour have all the health benefits of almonds, some of which include

  • Good for heart health
  • Helps thwart cancer formation
  • Good for blood sugar management
  • Can aid in weight management
  • Good for energy levels

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Although raw honey is a sugar, it has so many great benefits that if you’re going to have sugar, it’s probably one of your best options, since many of its benefits counteract the drawbacks of sugar!  The following pin explains 50, that’s right FIFTY, healthy benefits of raw honey!

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Phew!  That’s a lot!  So, as you can see, these cookies that actually taste like cookies really are good for you, so they are great to have on hand during the holiday season!  I like to have a batch made whenever I’m going to be baking cookies for get togethers or to hand out to friends and neighbors.  They keep me from indulging on cookies with less desirable ingredients while still giving me my cookie fix!  No need to feel deprived during cookie season!

ALMOND HONEY COOKIES

Ingredients (makes 1 dozen cookies)

  • 1/2 cup almond butter
  • 1/2 cup almond flour/almond meal
  • 1/4 cup honey
  • 1/4 tsp. baking soda
  • 1/2 tsp. alcohol free vanilla
  • pinch of sea salt
  • 1 egg white

Directions:

1.) Preheat the oven to 350 degrees, and line a large baking sheet with parchment paper.  Put all the ingredients in a large bowl, and mix them together.  If the batter seems too runny add a bit more almond flour until you could handle it with your hands – though it will be sticky.

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2.) Drop the batter on the prepared baking sheet by spoonful.  Use a fork to gently impress a criss cross pattern on the top of each cookie.  If the batter is sticking to the fork, try dipping the fork in a bit of almond flour and then creating the criss cross pattern.  These will get bigger as they bake, so leave some space in between them.

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3.) Bake for 8-10 minutes in the oven at 350 degrees, and let cool on the baking sheet for 10 minutes before removing.

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4.) Remove from the sheet and chow down!

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SO SO SO GOOD!!!  Yay to being able to enjoy cookie season without sacrificing good health to do it!  Enjoy! 🙂

Healthy Creamy Slow Cooker Sweet Potato and Cauliflower Soup

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Alright, guys!  I have a new slow cooker favorite!!!  Wow!  This stuff is so incredibly good, and with it being a slow cooker recipe, it is SO easy to make!  On top of all that, it’s REALLY healthy!

I got the idea for this soup from the following pin.

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This looked so tasty, and I had some sweet potatoes on hand, so I decided to see what I could come up with!  The recipe that the pin links to isn’t a slow cooker recipe, I changed pretty much all of the ingredients and spices to use ones I had on hand, and I didn’t put the end result into a food processor, but it still was my inspiration to come up with this soup, and for that I’m super thankful!  Like I said, this is my new favorite!!!  Let’s get to the recipe!

HEALTHY CREAMY SLOW COOKER SWEET POTATO AND CAULIFLOWER SOUP

Ingredients

  • 1 large head of cauliflower, roughly chopped
  • 2 large sweet potatoes, peeled and cubed
  • 1 large red onion chopped
  • 4-5 green onion stalks, chopped
  • 3 cups chicken or vegetable broth
  • 1 1/2 tsp. garlic granules
  • 1 1/2 tsp. dried thyme
  • 1/2 tsp. paprika
  • sea salt, to taste
  • 2 cups almond milk
  • 3 ounces soft goat cheese

Directions

1.) Prepare all your veggies.  Put the cauliflower, sweet potatoes, red onion, green onion, broth, garlic granules, thyme, paprika, and sea salt in the slow cooker.  Cook on high for 4 1/2 hours.

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2.) After the veggies are all cooked and tender, turn off the slow cooker and add the almond milk and goat cheese to the slow cooker.  Stir to combine completely.

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3.) Use a ladle to transfer to bowls to serve.

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You will seriously love me for introducing you to this soup if you try it!  Enjoy! 🙂

Homemade Maple Cinnamon Vanilla Walnut Butter

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So, today, I whipped up a batch of my Loaded Carrot and Apple Muffins this morning for breakfast, and after I finished them up, I realized that I didn’t have any almond butter, or any nut butter for that matter, to top them with like I usually do!  I decided to get creative with the leftover walnuts and a food processor, and the result is this absolutely delicious maple cinnamon vanilla walnut butter…oh, and it went PERFECTLY with the muffins!

Not only is this walnut butter super tasty, it is really good of you!  Walnuts have tons of health benefits, and when made into a nut butter like this, it’s even easier for your body to digest and absorb the nutrients in the walnuts!

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Look at all those health benefits!  I am super excited about this walnut butter, and even though I created it only because I didn’t have any nut butters on hand, I can pretty much guarantee that this will be a regular staple in our household from now on!

This stuff is super easy to make, and it goes so well with so many different things – muffins, biscuits, sandwiches…even by itself, it’s amazing!  Let’s get to the recipe!

HOMEMADE MAPLE CINNAMON VANILLA WALNUT BUTTER

Ingredients (makes about 3/4 -1 cup of walnut butter):

  • 8 ounces chopped walnuts
  • 1/4 tsp. cinnamon
  • 2 tsp. maple syrup
  • 1/2 tsp. vanilla

Directions:

1.) Preheat the oven to 350 degrees.  Line a baking sheet with parchment paper, and spread the walnuts out on the baking sheet.  Place in the oven and bake for 12 minutes total, removing it from the oven and stirring the nuts every 4 minutes (so you’ll stir the nuts a total of two times at 4 minutes and at 8 minutes, then at 12 minutes, remove from the oven).  Allow the nuts to cool completely (you can place them in the fridge for about 10 minutes to speed up the cooling if desired).

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2.) Once the walnuts are cooled, place them in the bed of a food processor and add in the rest of the ingredients.  Process on high, stopping to scrape down the sides as needed, until it takes on a nut butter type consistency.  This may take a while, so just keep at it until it gets to the desired consistency.

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3.) Transfer to a bowl to serve immediately, or place in an air-tight container and store in the fridge for up to 2 weeks.

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Spread onto a muffin, biscuit, bread.  Use as a dip for fruit or veggies.  Eat a spoonful all by itself.  Use it in any recipe that calls for a nut butter of some kind. The possibilities for this stuff are endless!

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DELICIOUS!  Enjoy! 🙂