Recipes

Quinoa Avocado Spinach Power Salad

Quinoa Avocado Spinach Power Salad

Ingredients

- 1 cup dry quinoa
- 2 medium avocados
- 3 oz. baby spinach
- 8 oz. cherry tomatoes
- 3 green onions

{For the dressing}
- 1-2 cloves garlic, minced (I use 2)
- 2 Tbsp. red wine vinegar
- 2 Tbsp. olive oil
- 1/8 tsp. salt

Preparation

Cook the quinoa according to package directions.
Meanwhile, make the dressing: in a small bowl whisk together ingredients and set aside.
Roughly chop the spinach and place in a large bowl.
Slice the green onions, halve the cherry tomatoes, and dice the avocado.
When quinoa is done cooking, add it to the large bowl with spinach and toss. The heat from the quinoa will lightly wilt the spinach.
Add the green onions, tomatoes, and dressing. Stir to combine.
Add the avocado and lightly toss.
Serve immediately or refrigerate to let flavors blend more.

Sweet Potatoe Quinoa Patties

Sweet Potatoe Quinoa Patties

Ingredients

– 2 cups baked sweet potato, skins removed & mashed (approximately 2 medium sweet potatoes)
– 2 cups cooked quinoa
– medium yellow onion, diced
– 3 cloves of crushed garlic
– 1 tablespoon finely chopped fresh thyme (more to garnish)
– 1 tablespoon extra virgin olive oil
– sea salt
– fresh cracked pepper
– earth balance vegan butter or coconut oil for cooking

Preparation

–  Prepare quinoa according to package instructions (I cook 1 heaping cup with a scant 2 cups of water in my rice cooker).
– Preheat oven to 400 degrees, pierce sweet potatoes with fork and bake for 45 minutes or until soft. Remove skins, mash with a fork to remove all chunks and place in large mixing bowl.
– In a sauté pan combine onions, olive oil, a hearty pinch of sea salt and cook over medium-low heat until onions are translucent.  Add garlic and cook an additional minute, stirring continually to prevent the garlic from burning.  Add thyme at the very end and mix well.
–   Add onions, quinoa, 1/4 teaspoon sea salt (more to taste), a bit of fresh cracked pepper to large mixing bowl with sweet potatoes and stir until well combined.
–  Form mixture into golf ball size ball, flatten into a patty, and cook in earth balance vegan butter on a non stick pan for approximately 2 minutes on each side (you want them to brown up and crisp!).  Repeat to make as many as you’d like.  Enjoy with a generous sprinkling of fresh thyme leaves and some finishing salt!  Save any leftovers in the refridgerator to make later.

Black Eye Pea Salad

Black Eye Pea Salad

Ingredients

- 2 – 15 oz. cans of blackeye peas, drained
- ½ cup red onion, diced (about ½ of medium onion)
- ½ cup yellow bell pepper, diced (about ½ of pepper)
- 2 tablespoons green onion, chopped (about 3 green onions)
- ⅓ cup cilantro leaves, rough chopped
- ¼ cup canola oil
- ¼ cup rice wine or white wine vinegar
- ½ teaspoon brown sugar
- ¼ teaspoon salt
- ¼ teaspoon pepper

Preparation

- Begin by draining the peas.
- Dice the purple/red onion, yellow bell pepper and rough chopping the cilantro.
- Mix together the black-eyed peas, onion, pepper and cilantro in a bowl.
- In a small bowl whisk together the vinegar, oil, brown sugar, salt and pepper, pour over the black-eyed pea/onion/pepper combo, mix well to combine.
- Serve right away or refrigerate until ready to serve.
*Note that it does seem to taste better when it's be given time to warm up to room temperature instead of straight out of the fridge.

Mediterranean-Style Baked Lima Beans

Mediterranean-Style Baked Lima Beans

Ingredients

1/2 lb. dried, large Lima beans
- 1 quart water
1 bay leaf
1 cup GF vegetable broth
1/8 cup olive oil
2 cloves of garlic, minced
1 small yellow onion, chopped very fine
1/2 cup shredded carrot
2 cups diced, crushed or strained tomatoes
- 1 tsp. red wine vinegar
1 Tbsp. tomato paste
1/2 Tbsp. agave nectar
1/2 Tbsp. dried oregano
- 1 tsp. dried thyme
- 1 tsp. salt
- 1/8 tsp. fresh ground nutmeg
- Freshly ground coarse black pepper
 -1/4 cup fresh parsley, finely chopped
- 1 1/2 Tbsp. fresh mint, finely chopped

Preparation

Sort through the dried lima beans and place in a large bowl, cover with water by  at least 3-4 inches and soak for 8-12 hours. Check on them periodically as they absorb water and you may need to cover with more. As the beans are soaking the skins will appear cracked and shriveled, don’t worry, this is normal.

When the beans have finished soaking drain and rinse them well then place in a large pot and cover with the quart of water. *If you need to add more water to cover the beans it’s OK to do so. Add the bay leaf to the pot with the water and the beans then bring to a boil over high heat. Once the water boils, place a lid on the pot and reduce the heat to medium. Simmer the beans for about 20-30 minutes until the beans are tender but not fully cooked through. *In my experience I have found that the longer I soak the beans the shorter amount of time I have to cook them, keep a close eye on them when you get to 20 minutes so that they don’t over cook during this process and turn to mush in the oven when you bake them. When the beans are done with the first cooking period skim off any foam that is on the top and drain the cooking liquid. Reserve the bay leaf with the beans.

Meanwhile, as the beans are cooking, preheat the oven to 375°F. Lightly rub olive oil on the inside walls of a 4 quart dutch oven. *You can use a casserole dish for baking if you do not have a dutch oven, but you will have to start the tomato sauce in a skillet on the stove. Place the 1/8 cup of olive oil and the minced garlic in the dutch oven and heat over medium heat until the garlic starts to sizzle. Add the onion and cook for about 3-4 minutes until translucent, stirring frequently. When onion is translucent add the shredded carrots and cook for another minute to soften. Then add the tomatoes, vegetable stock, red wine vinegar, tomato paste, agave, thyme, oregano, salt and freshly grated nutmeg. Bring this mixture to a boil stirring frequently, when it reaches the boiling point reduce the temperature to low and simmer for 10 minutes so that the sauce can reduce slightly and the flavors intensify. Taste and adjust seasoning by adding more salt and pepper then stir in the parsley and mint. Once all of this is combined, cut the heat off and add the lima beans and bay leaf stirring well making sure that all of the beans are happily coated in the tomato sauce.

Place a lid on the dish and bake the beans for 30 minutes, stirring occasionally. Taste the beans and if they are tender and creamy it is time to remove the lid and bake for an additional 10 minutes to reduce the sauce just a little bit more. Remove from the oven and discards the bay leaf. Allow the beans to cool for 10 minutes before serving.

Lucuma + Cocoa Caramel Bites

Lucuma + Cocoa Caramel Bites

Ingredients

- 1/3 cup melted Cacao Butter
- 1/3 cup Lucuma Powder

Preparation

1. Melt the Cacao Butter in a small pot, double boiler method on the lowest heat setting.
2. Mix the cacao butter with the lucuma powder in a small bowl, whisking until smooth.
3. Pour the liquid into a measuring cup for easy pour into the chocolate molds.
4. Place the chocolate mold onto a hard surface like a cutting board for easy transfer.
5. Fill the chocolate molds all the way to the top, transfer into the freezer.
6. When the mixture is starting to set, place your preferred garnish on top.
7. Leave in freezer for minimum 1/2 hour.
8. Pop out each one and enjoy!

Chocolate - Maca Sandwich Cookies

Chocolate - Maca Sandwich Cookies

Ingredients

For the cookies:

- 3/4 C Amaranth flour
- 1/4 C Whole flax seed, ground
- 1/3 C Cacao powder
- 3 Tbsp maca powder
- 3 Tbsp coconut flour
-
 3 Tbsp Agave nectar
- 1 tsp Vanilla extract
- 1/8 tsp Salt
- 1/2 C (+ 1-2 Tbsp) Water

For the chocolate Maca - Flour Fudge Layer

- 1/4 C Almond butter
- 1-1/2 Tbsp maca powder
- 2 Tbsp cacao powder
- 3 Tbsp Coconut sugar
- 1 tsp Vanilla extract
- Pinch of salt
- 3 Tbsp Non-dairy milk OR water

Preparation

For the cookies:

In a food processor, or large bowl, combine all the dry ingredients (almond flour, ground flax, cacao, maca, coconut flour and salt).
- Add the vanilla and agave and pulse to incorporate. Finally, add the water and process or stir well to combine. The flax and coconut flour are very absorbent and will soak up the liquid leaving your mixture very thick. If it looks a little dry, add 1-2 Tbsp more water. Remove to a bowl and refrigerate for at least 2 hours.
- Roll out cookie dough between 2 sheets of parchment paper/Teflex dehydrator sheets to 1/4" thickness. Using a small cookie cutter or glass, cut out circles from the dough. Gather scraps and repeat process until all the dough is used up.
- For dehydrator-free version, lay the parchment paper on a baking tray and place the whole thing in the freezer to firm up.
- If using a dehydrator, dehydrate at 115 F for 16 +/- hours, until they are firm but not hard.

For the Chocolate - Maca Fudge Layer

- Blend all ingredients until very smooth. You may need to add a little extra liquid, depending on your blender. I use a Tribest personal blender for small amounts like this.
- Refrigerate until cookies are ready.
- Pipe or spread fudge onto one cookie, place a second cookie on top and press down lightly.
- For the freezer version, return to the freezer until firm. Just leave them to soften for a few minutes on the counter before eating.
- For the dehydrator version, store in an air-tight container in the fridge.

Cocoa + Maca Energy Bites

Cocoa + Maca Energy Bites

Ingredients

- 1 cup almonds
- 1/4 cup cocoa powder
- 2 tablespoons maca powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 10 dates

Preparation

1. Blend the almonds until chopped finely but not to a flour as you need some texture. Set half aside.
2. Add the remaining ingredients to a food processor and blend until a sticky dough forms. If like me you’re using a blender you may need to scrape the bottom of the jug to redistribute the dough or pat the sides. Add the remaining almonds and blend once more.
3. Transfer the dough to a bowl and fill a smaller bowl with tepid water. Using your hands form 10 small bites, using the water to dip your fingers for a more pliable consistency.
4. Transfer the bites to the freezer for 30 minutes and store in the fridge for up to a week. You’ll eat them before then, take my word for it.

Chia + Cocoa Milkshake

Chia + Cocoa Milkshake

Ingredients

- 2 whole frozen bananas
- 2 tbsp raw almond butter
- 2 tbsp cocoa nibs
- 1 tsp chia seed
- 1/2 tsp cinnamon
- 1 cup almond milk
- 2 tsp maple syrup (or to taste)

Preparation

  1. Place ingredients in high powered blender
  2. Blend until smooth
  3. Garnish with additional cocoa nibs
Chocolate Quinoa Granola Recipe

Chocolate Quinoa Granola Recipe

Ingredients

- 2 cups quick or old fashionedrolled oats (use certified gluten free oats for GF version)
- 1 cup quinoa, uncooked
- 1/4 cup cocoa or cacao powder
- 1/4 cup flax seed, ground(optional)
- 1 cup chocolate chips (I use organic or Enjoy Life)
- 1 tsp salt
- 1 egg, large
- 3/4 cup maple syrup or honey
- 1/4 cup coconut oil, melted
- 1 tsp pure vainilla extract

Preparation

  1. Preheat oven to 325 degrees F and line large baking sheet with parchment paper.
  2. In a medium mixing bowl, add oats, quinoa, cacao powder, flax seed, chocolate chips, salt and mix.
  3. In a small bowl, whisk the egg and add maple syrup, coconut oil and vanilla extract. Stir to combine and pour into a bowl with dry ingredients. Mix thoroughly and spread in an even layer on prepared baking sheet.
  4. Bake on a third rack from the bottom for 30 minutes. Remove from the oven and let cool for an hour. After break into pieces and enjoy with Greek yogurt, as a cereal or as a snack.
Vainilla Chia Pudding

Vainilla Chia Pudding

Ingredients

- 3/4 cup almond milk, unsweetened (vanilla)
- 2 - 3 tsp maple syrup or honey
- 1 tsp pure vanilla extract
- 3 - 4 tbsp chia seeds
- Nuts, berries, fruit, coconut flakes for topping (optional)

Preparation

Add all ingredients to a Mason jar or any container with a tight lid (I prefer glass), give a good shake or stir and refrigerate for at least 6 hours or overnight. When ready to eat, stir and top with favourite toppings: nuts, berries, fruit, coconut flakes etc. Adjust the thickness of a pudding with extra milk if desired. Also the amount of sweetener is up to a personal taste.

Banana Chocolate Chip Quinoa Flour Waffles

Banana Chocolate Chip Quinoa Flour Waffles

Ingredients

- 2 cups Organic Quinoa Flour
- 2 teaspoons cinnamon
- pinch of nutmeg
- 1 1/2 tablespoons baking powder
- 2 ripe large bananas, mashed (about 3/4 cup)
- 4 egg whites, lightly beaten
- 1 tablespoon vanilla extract (gluten free, if desired)
- 2 cup unsweetened vanilla almond milk
- 1/2 cup mini chocolate chips, if desired

Preparation

  1. Preheat waffle iron and spray with nonstick cooking spray. In a large bowl, whisk together quinoa flour, cinnamon, nutmeg, and baking powder; set aside.
  2. In a separate large bowl, combine banana, egg whites, vanilla extract, and almond milk until well combined. Mix in dry ingredients until well combined. Fold in chocolate chips if desired.
  3. Spoon batter into waffle iron and cook until steam stops and waffles are golden brown and slightly crispy on the outside. Repeat with remaining batter. Recipes makes about 8 Belgian waffles.
Gluten Free Chocolate Chip Cookies

Gluten Free Chocolate Chip Cookies

Ingredients

- 2 cups quinoa flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup coconut oil, melted and cooled
- 1 1/4 cups dark brown sugar or coconut sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla
- 1 cup chocolate chips (I use dark chocolate)
- coarse sea salt, for sprinkling

Preparation

  1. Preheat oven to 350 degrees F.
  2. In large bowl whisk together quinoa flour, baking soda, and salt; set aside.
  3. In bowl of an electric mixer beat together melted coconut oil and brown sugar until smooth. Add in egg, egg yolk, and vanilla; beat again for 2 minutes or until smooth and creamy.
  4. Add in flour; and mix on low speed until just combined. Slowly add in chocolate chips.
  5. Roll dough into 1 inch balls and place on cookie sheet leaving 2 inches apart. Bake 8-11 minutes or until edges just being to turn a golden brown. Do not over bake; we don’t want crispy cookies here! If you noticed that your cookies are baking flat, then you may want to chill your dough for 10-20 minutes.
  6. Remove from oven and let cool at least 5 minutes on baking sheet. The cookies will need to set and will be very fragile at first so you have to be a little patient for the edges to harden a bit before removing them. Once the edges and bottom harden a bit, transfer to wire rack to finish cooling. Makes 22-24 cookies.