Thursday, 5 June 2014

Clean Eating Quinoa Tortillas

Note: These are not the flimsy tortillas you buy at the store. These are sturdy, fill-you-up tortillas. They are best eaten warm.


  • 4 cups quinoa flour
  • 3/4 cup brown rice flour
  • 1 teaspoon salt
  • 1 teaspoon olive oil
  • 1-1/4 cup hot water


Quinoa, banana and apple bread

Quinoa is a super grain, much healthier than oats and has the most amount of protein than any other oats. Sounds and looks delicious! I only use quinoa for salads but this is a nice change.

You need:
  • 2 eggs
  • 1/2 cup blond cane sugar
  • 1/2 cup white rice flour (100 g)
  • 1/3 cup quinoa flakes (30 g)
  • 2/3 cup quinoa flour (80 g)
  • 2 oz coarsely chopped dark chocolate (70 % cocoa)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts
  • 7 tablespoons butter melted and slightly cooled
  • 1 Macoun apple, peeled, cored and grated (or any apple good for baking)
  • 2 ripe bananas, mashed with a fork

Broccoli Spinach Quinoa Soup

This recipe is sooo good!! I also double batched it and so glad I did! The only thing I did different was add Jalapeno and shredded carrots, as well as use half sharp cheddar and half gouda. Also, after I pureed, I added sliced roasted almonds which added a perfect amount of crunch.

    • 2 tablespoons olive oil
    • 1 red onion, chopped fine
    • 1 teaspoon sea salt
    • ½ teaspoon black pepper
    • 1 cup quinoa, rinsed
    • 2 teaspoons minced garlic
    • 7 cups vegetable broth
    • 5 cups chopped broccoli
    • 1 russet potato, peeled and chopped
    • 6 ounces Spinach
    • 2 tablespoons tahini
    • 1 teaspoon sea salt (more or less to taste)
    • ½ teaspoon fresh ground black pepper
    • 1/8 teaspoon cayenne pepper
    • 1 cup sharp cheddar cheese or Daiya cheddar shreds

    Wednesday, 4 June 2014

    Banana Chocolate Chip Baked Oatmeal Singles

    Banana Chocolate Chip Baked Oatmeal Singles
    Serves 18
    This recipe is really great!! Looked gorgeous and tasted great. Will be making these again...and each one is 4 weight watchers points. You can add a little protein powder and that will thicken it up a bit, I used to make muffins like this without any sugar and just substituted protein powder for a healthy boost. I added a little more oats to thicken the mixture. I also substituted agave nectar in place of brown sugar and used 1c skim milk instead of 1 1/4c. Turned out great!
               3 cups old-fashioned oats
      • 1/2 cup packed brown sugar
      • 2 tsp. baking powder
      • 1/2 tsp. salt
      • 2 egg whites
      • 1 egg
      • 1 1/4 cup skim milk
      • 3/4 cup mashed bananas
      • 1 tsp. vanilla extract
      • 3/4 cup semi-sweet chocolate chips


      Tuesday, 3 June 2014

      No-Bake Double Chocolate Peanut Butter Granola Bars (vegan, gluten-free)


      2/3 cup light corn syrup (brown rice syrup to keep vegan or honey may be substituted)
      heaping 1/2 cup creamy peanut butter
      1/4 cup light brown sugar, packed
      1/4 cup unsweetened natural cocoa powder
      1 1/2 teaspoons vanilla extract
      1/2 teaspoon salt, optional and to taste
      2 cups quick cook oats (Quaker, Bob's, or similar; don't use whole-rolled oats, pulse/grind briefly if that's what you have)
      2 cups crispy rice cereal (Rice Krispies, Erewhon, or similar)
      1 cup mini semi-sweet or dark chocolate chips, divided

      Tomato, Mozzarella, and Basil Quinoa Salad (gluten-free)


      2 cups cooked quinoa (start with 1 cup uncooked quinoa, 2 cups water, and cook according to package directions)
      1 cup grape or cherry tomatoes (substitute with any variety diced tomatoes)
      8 ounces (about 1 cup) mini fresh mozzarella cheese balls (substitute with crumbled feta, blue cheese, or your favorite cheese)
      about 10 to 15 torn basil leaves, or to taste
      3 to 4 tablespoons rice wine vinegar
      2 to 3 tablespoons olive oil
      3/4 teaspoon salt, or to taste
      1/2 teaspoon black pepper, or to taste
      pinch sugar, optional and to taste (brings out the flavor of the tomatoes and balances the vinegar)


      Monday, 2 June 2014

      Creamy Avocado Chicken Salad

      Creamy Avocado Chicken Salad. This recipe is a treasure, and a great easy and super healthy lunch!!

      • 2 C Cooked and Shredded Chicken (Very conveniently, I used leftover Garlic Herb Butter Roasted Chicken)
      • 2 Avocados, Diced (Not too small if you are like me and like chunks of avocado!)
      • 2 Tbsp Lime Juice, Divided (1-2 Limes)
      • 1/4 C Green Onion, Thinly sliced
      • 1/2 C Fresh Cilantro, Chopped
      • 2 Tbsp Mayo

      Spinach and Mushroom Smothered Chicken


      My whole family loved this recipe. I made a couple substitutions as I don't buy mixed seasonings because of the amount of sodium. I seasoned the chicken breasts with a little salt, pepper, paprika, thyme, onion and garlic powder. I grilled the chicken. I didn't have green onion so I used regular white onion, added garlic to the mixture. And because I didn't have provolone I ended up making an "italian" flare with fresh grated parmesan mixed into the spinach mushroom mixture and a small amount of mozzerella cheese. I also added a teaspoon of low fat sour cream to make a creamier creamed spinach type sauce to top the chicken with.



      • 3 cups fresh baby spinach
      • 1-3/4 cups sliced fresh mushrooms
      • 3 green onions, sliced
      • 2 tablespoons chopped pecans
      • 1-1/2 teaspoons olive oil
      • 4 boneless skinless chicken breast halves (4 ounces each)
      • 1/2 teaspoon rotisserie chicken seasoning
      • 2 slices reduced-fat provolone cheese, halved