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Tag Archives: breakfast

HOOKED ON GREEN SMOOTHIES!

Green smoothies have to be one of the most nutritious and essential part, of everyone’s diet!

For me, it’s the easiest and fastest way to get raw greens, proteins and fibre into my body!  Oh, did I mention delicious!!?   That’s right, just because its green, doesn’t mean it has to taste green,  for those of you who are afraid of the color! lol.

I try to have one every day, breakfast or lunch, keeps me going for hours, and I have all this energy that I haven’t had in years!  My digestion is better, my tummy is flatter and I’ve lost weight in that notorious middle, that does not want to go away!

RAW SOAKED ALMONDS:

1 cup Raw, unsalted Almonds

2 cups filtered water (use filtered water or tap water that has been sitting overnight in a glass container, to expel the chlorine.

Rinse Almonds well and put in a large glass jar, add filtered water and leave on your kitchen counter over night.  The almonds will swell in size and become softer and back to a more natural, pre-dried state, making them easier to digest!  The almonds will be a bit stuck together so give them a shake to loosen them up and drain the water.  You can also drink the almond water or use it to flavour other things.  Let them dry off a bit and put them in a jar with a lid and keep in the fridge.  Use within the week, however you like!

SOAKED QUINOA:

1 cup mixed red and regular Quinoa (or just reg)

2 cups filtered water

Rinse Quinoa well and place in a bowl,  add filtered water and let it sit on your counter overnight, at least 12 hrs.  With a tight strainer, drain the quinoa well and put in a glass container with a lid.  Refrigerate and use in salads, smoothies and any other way you like.  You’ll notice in a couple of days they will start to sprout little tails.  This is a good thing! Use within 5 days or so.

GREEN POWER SMOOTHIE

1 cup+ Organic Almond Milk or liquid and meat of a Young Tai Coconut

Handful of Raw Almonds, soaked *

2 heaping tbsp Raw Quinoa, soaked *

2 stocks Organic Celery

a big handful of Organic Kale

3-4″ section Organic Cucumber

1 Belgium Endive

a handful of Parsley

1 cup Pineapple, cut in chunks

a handful of Raspberries

a handful of Blueberries

1 tbsp Oatbran

1 tbsp Maca powder

optional:

1\2 cup goat yogurt

1 raw Organic Egg

METHOD:

In a high speed blender or Vita Mix, add liquid, almonds, quinoa, celery and kale and blend first on low gradually increasing speed till everything is smooth, (few seconds).

Add everything else and do the same.  Finish on High for a few seconds to make sure everything is blended, and your done!

As you can see, this makes a lot, so drink up, or share with your loved ones!  If you do decide to share, I would increase the Oatbran per person, just to make sure everyone is getting enough fibre!

CHEERS!

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COCONUT, QUINOA PANCAKES WITH RASPBERRY SAUCE

September’s here, and back to the fall routine we go!

I had a fabulous summer, and hope you all did as well!  I took a break from the computer because it was so fabulous, but I’m back and have a lot of recipes and adventures that I will be sharing with you!!

This first one seems to be fitting, given the time of year.  I love pancakes!  I have created this recipe after trying many different ways to do gluten-free pancakes.  They are totally Yummy! Filling! AND… Good for you!

Hope you try them and enjoy!!

COCONUT, QUINOA PANCAKES with RASPBERRY SAUCE

You can add berries like I did or make them plain, either way delicious!

2 tbsp Coconut Flour

2 tbsp Quinoa Flour

2 tbsp Oat Bran

1/4 tsp salt

1 tsp Sugar ( I use Coconut Palm Sugar)

1/2 tsp Baking Powder

1 large egg

1/2 cup + a little more ( to get right consistency) coconut or almond milk

Coconut Oil, for cooking

* Berries

Makes 4, 4 inch pancakes

In a bowl, add all dry ingredients together and mix well

In a large measuring cup add liquid and egg and mix well

Add dry ingredients into measuring cup with liquid and mix well, that way you can pour directly onto heated surface ( adjust liquid to pouring consistency)

Heat griddle or pan to med/med high heat

Add Coconut Oil and pour into 4 inch circles

Watch carefully and adjust heat

Cook until the top thickens and you see small bubbles

Flip, cook for a few seconds more (should be golden brown)

Plate and smooth with Butter, Berry Sauce or Maple syrup

RASPBERRY SAUCE

1 cup or more Raspberries ( or Blueberries) fresh or frozen,

2 tbsp Butter

Maple syrup or Maple syrup Flakes, to taste

Walnuts, chopped

In a small frying pan on med heat, melt Butter and add Berries

Heat till the Berries are warm and start to fall apart, blending in with the Butter

Remove from heat and place in a bowl

Use to spread over and in between Pancakes and add a little Maple syrup

Top off with chopped Walnuts and enjoy a decadent Breakfast or Brunch!

Mangia!

NOT AN ORDINARY GLUTEN FREE MUFFIN!

I’ve made coconut flour muffins many times, experimenting with different flour combinations and I have to say, I think I finally found the magic formula!

Since I’ve been using Quinoa a lot in my diet, I decided to try the flour in my baking.  What a nice surprise!  It made the muffin so light and almost airy.  More cakey than bready!   De-lish!  I can’t wait to make a cake out of it.

These little guys may be tiny, but they pack a nutritious punch!  Now for those of you who shy away from anything that sounds too healthy, don’t worry!  They taste good too!

 

ANGIE’S COCONUT FLOUR MUFFINS

Dry Ingredients:

1/4 cup Coconut Flour

1/4 cup Almond Flour

1/4 cup Quinoa Flour

1/4 cup Ground Flaxseed

2 tbsp Hemp Hearts

1 tsp alum free Baking Powder

1/2 tsp Sea Salt

 

Wet Ingredients:

4 Eggs

1 tbsp Unsalted Butter, soft

1 tbsp Coconut Oil, soft

1/4 cup Coconut Milk

1/4 cup Greek or Goat Yogurt

1/3 cup Maple syrup

1 tsp Vanilla

TIP:  when working with coconut oil, it is best if all the ingredients are at room temp and coconut oil is soft

 

Sift dry ingredients together in a bowl and stir together

In another bowl, add Eggs, Butter and Coconut oil and whisk together

In a large measuring cup, measure your Coconut Milk, Maple Syrup, Vanilla and Yogurt

Add to Egg mixture and stir

 

 Heat oven to 400 degrees

 

 

Mix in dry ingredients, and stir together gently until blended

 

 

 

 

 

I like making minis, so now’s a good time to grease your mini muffin tin

 

 

 

Using a “1 tbsp” measuring spoon, scoop mixture and add one by one until you fill 24 cups

 

 

 

 

 

 

Now, my grandsons gave me this idea, grab a raspberry and stick a blueberry inside

Press one into the middle of each muffin

Bake at 400 for 16 min, remove and let cool

 

 Hope you enjoy!

 

 Until next time …………………….

Mangia!

 

 

 

 

 

 

 

 

 

HOOKED ON QUINOA

Quinoa Parfait!I don’t know about you, but I wouldn’t mind starting my day off with this every morning!

 This is what I made for my husband for breakfast, this morning .  He was going golfing, and it’s a little chilly, actually, it’s down right freezing out there, even though the sun is shining!   I hope he dressed warm enough!  Oh well, a couple of bad shots and he’ll be peeling like a hot potato, hehehe. Anyway, this should stick to his ribs for a while!

I call it “QUINOA PARFAIT”  Have it for breakfast or dessert!

1 cup already cooked and cooled Quinoa

A handful of Walnuts

1 cup Pineapple, chopped

3/4 cup Goat Yogurt, or Cow

Org Strawberries, cut up

Org Blueberries

Real Maple Syrup, to drizzle on top

Slice off the bottom of the pineapple and then about a 1 inch thick slice, remove center and chop it up. Should be about a cup

Chop the walnuts, either by hand or blender, they don’t have to be fine

In a small bowl, blend the two together

If you are going to have this for breakfast, put some quinoa in a bowl, add the pineapple mixture, strawberries,  then, spoon some yogurt on top, garnish with blueberries and drizzle with maple syrup. YUMMM!  Lip smacking, plate licking good!

*Here’s a handy trick on  how to cut and keep your pineapple after you cut it:  Slice off the bottom end, since that’s what I notice, ripens first, then place it on a flat plate and put it in the fridge.*

You can make as much or as little as you want!  I think this would be a beautiful addition to any brunch.  Use a pretty glass bowl and layer the ingredients to make a visual statement.  Get creative with your own additions and have fun!

Don’t forget the Maple Syrup drizzle on top!