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.

Ingredients:

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

Recipe: http://www.thegraciouspantry.com/clean-eating-quinoa-tortillas/#ixzz33lOLpFSM

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.

Ingredients

• 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

Recipe: http://www.cookingquinoa.net/broccoli-spinach-quinoa-soup/

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

Recipe: http://www.fitnessmagazine.com/blogs/fitstop/2012/06/21/fitness/fit-blogger-we-love-emily-bites/

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

Ingredients:

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

Recipe: http://www.averiecooks.com/2014/05/no-bake-double-chocolate-peanut-butter-granola-bars.html

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

Ingredients:

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)

Recipe: http://www.averiecooks.com/2014/05/tomato-mozzarella-and-basil-quinoa-salad.html

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

Recipe: http://feedingmrrodgers.wordpress.com/2013/07/08/creamy-avocado-chicken-salad/

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.

 

Ingredients

• 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

Recipe: http://www.tasteofhome.com/recipes/spinach-and-mushroom-smothered--chicken

Avocado Chocolate Smoothie

Ingredients:

1/2 avocado, pitted and scooped
2 tablespoons unsweetened cocoa powder
1 1/2 tablespoons brown sugar
1 frozen banana
1/4 cup nonfat vanilla greek yogurt
1 tablespoon almond butter
3 – 4 tablespoons skim milk
1 tablespoon melted chocolate

Almond Joy Truffles

Wow. Avocado in truffles? I still struggle with the chocolate and avocado combination but maybe it’s time to get over it and eat some almond joy goodness. These truffles would make a perfect last-minute gift!

 

Ingredients

1 ripe avocado, mashed
1/3 cup unsweetened raw cacao powder (or cocoa powder)
½ teaspoon vanilla extract
½ teaspoon almond extract
2/3 cup dark chocolate chips
½ cup unsweetened shredded coconut

Recipe: theroastedroot.net

Skinny Mexican Pizza

Delicious! I love the use of tortillas...there is added crisp and for sure it's lighter, healthier and yummy.

Ingredients

6 whole wheat flour tortillas, medium sized
1 pound lean ground turkey
seasonings – salt, pepper, cumin, chili powder, oregano
1 packet of beef flavored “flavor boost” (concentrated stock)
1 pkg Taco Bell taco seasoning
3/4 cup water
1 can Taco Bell fat free refried beans
1/2 cup chicken stock
medium Taco Bell taco sauce
salsas of choice – Herdez red salsa and green salsa verde
1 diced tomato
1 small can sliced black olives
Mexican blend grated cheese
2 fresh green onions, thinly sliced on the diagonal
serve with – reduced fat sour cream, spicy guacamole

Recipe: http://menumusings.blogspot.sg/2012/06/skinny-mexican-pizza.html

Avocado Brownies

 

 

I really love chocolate avocado cake, never try brownie, but of course, it has to be even better. I will give it a try!! Would you?
Once I also made a cake with condensed milk and avocado, it was to die for!! Even if not so healthy.

Ingredients

200 g. (1½ cup) avocado flesh* (very ripe, but not brown)
1 cup (240mL) coconut sugar OR ½ cup (120 mL) honey*
2 eggs
1 cup (240mL) dark cocoa powder (a bit more than 1 dl.)
100 g. dark chocolate (I used 85% cocoa)
1 tbsp. water
½ tsp. baking soda

Recipe: http://thesmoothielover.com

Healthy Avocado Chocolate Cookies

OMG! They are delicious! I never thought about making cookies with avocado. I don’t use butter anymore, so haven’t made cookies in ages. These are definitely a new staple in our diet! A must try!

 

Anyone wondering – strange as it seems, you can’t taste the avocado at all, it just adds a really nice texture. Also, the coconut sugar doesn’t actually taste like coconut, it’s really sweet and if anything it has a slight caramel flavor to it.

 

Ingredients

• 100 g. avocado flesh* (very ripe, but not brown)
• ½ cup coconut sugar** (a bit more than 1 dl.)
• 1 egg
• ½ cup dark cocoa powder (a bit more than 1 dl.)
• 50 g. dark chocolate chunks (I used 85% cocoa)
• 1 tbsp. water
• ½ tsp. baking soda

Recipe: http://thesmoothielover.com/healthy-avocado-chocolate-cookies/

Quinoa Chocolate Chip Breakfast Cookies

Here are seven health benefits of quinoa:

1. Quinoa is one of the most protein-rich foods we can eat. It is a complete protein containing all nine essential amino acids.

2. Quinoa contains almost twice as much fiber as most other grains. Fiber is most widely known to relieve constipation. It also helps to prevent heart disease by reducing high blood pressure and diabetes. Fiber lowers cholesterol and glucose levels, may lower your risk of developing hemorrhoids and may help you to lose weight as it takes a longer time to chew than does other foods because it makes you feel fuller for longer and is less “energy dense” which means it has fewer calories for the same volume of food.

3. Quinoa contains Iron. Iron helps keep our red blood cells healthy and is the basis of hemoglobin formation. Iron carries oxygen from one cell to another and supplies oxygen to our muscles to aid in their contraction. Iron also increases brain function because the brain takes in about 20% of our blood oxygen. There are many benefits of iron some more of which include neurotransmitter synthesis, regulation of body temperature, aids enzyme activity and energy metabolism.

4. Quinoa contains lysine. Lysine is mainly essential for tissue growth and repair.

5. Quinoa is rich in magnesium. Magnesium helps to relax blood vessels and thereby to alleviate migraines. Magnesium also may reduce Type 2 diabetes by promoting healthy blood sugar control. Other health benefits of magnesium include transmission of nerve impulses, body temperature regulation, detoxification, energy production, and the formation of healthy bones and teeth.

6. Quinoa is high in Riboflavin (B2). B2 improves energy metabolism within brain and muscle cells and is known to help create proper energy production in cells.

7. Quinoa has a high content of manganese. Manganese is an antioxidant, which helps to prevent damage of mitochondria during energy production as well as to protect red blood cells and other cells from injury by free radicals.

      Ingridents:

• ¾ cup raw quinoa
• 1½ cups water

Dry

• 1 cup Bob’s Red Mill Gluten-free All-Purpose Baking Flour - see note
• ½ cup freshly ground flax seed
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• Pinch sea salt

Wet

• ½ cup maple syrup
• 2 tablespoons grape seed oil, melted coconut oil, or walnut oil - see note
• 2 teaspoons pure vanilla extract

Add-ins

• ⅓ cup dairy-free chocolate chips
• 1 cup shredded zucchini, lightly packed, wrap in a clean kitchen towel and ring out extra juice.

Recipe: http://www.healthfulpursuit.com/2013/09/quinoa-chocolate-chip-zucchini-breakfast-cookies/

Peanut Butter Granola Bars

My family regularly eats granola bars as snacks.  They’re great for on-the-go, road trips, for snacking before sports practices, or just any old time. I subbed in butter for coconut oil and added mini chocolate chips and walnuts.

Ingredients:

• 1/2 cup peanut butter
• 1/3 cup honey
• 1/4 cup coconut oil
• 1 1/2 cups oats
• 2 tablespoons wheat germ
• 1/2 cup peanuts

Recipe: http://themarathonmom.com/peanut-butter-granola-bars.htm

Chocolate Granola Bars

These were delicious! I used coconut oil instead of butter, cut down on the honey a bit and added in a handful of raisins and walnuts,. Absolutely delicious!

• 1/2 cup natural peanut butter
• 1/4 cup local honey
• 1/4 cup unsalted butter or coconut oil
• 1 1/2 cups oats (not quick oats)
• 2 tablespoons wheat germ or ground flaxseed
• 1/4 cup coconut
• 1/2 cup chocolate chips (Mini work best, but it doesn’t really matter.

Recipe: http://themarathonmom.com/chocolate-granola-bars.htm

Healthy Breakfast Cookies

 Yes,Cookies for breakfast! And they're healthy!

These are delicious. I added raisins, shredded coconut and almonds to them. They're tasty warmed up and smeared with peanut butter. my kids loves them.

1 1/2 cups uncooked oatmeal
2 ripe bananas, mashed
1 cup unsweetened applesauce (we use homemade!)
1/3 cup dried cranberries (I used reduced sugar dried cranberries, you can use raisins if you like them)
1 tsp vanilla extract
1 tsp cinnamon


Source: http://aleshadian.blogspot.ca/2013/04/healthy-breakfast-cookies.html

Almond Coconut Bars

• 2 cups whole raw almonds
• 1 cup shredded unsweetened coconut
• 1/2 cup almond butter
• 2/3 cup virgin coconut oil
• 1 tablespoons coconut flour
• 1/2 teaspoon salt
• 1 1/2 tablespoons molasses or honey
• 1 tablespoon vanilla extract
• 3 oz 70-85% dark chocolate

1. Melt coconut oil in a small saucepan on the stove on low heat.

2. Line a 9x9" baking pan with wax paper.

3. Pulse almonds in food processor until it resembles coarse sand (the goal is something a little coarser than almond meal).

4. Add the rest of the ingredients EXCEPT the chocolate to the food processor and pulse until it forms a textured paste (the bits of almond and coconut shouldn't be too small). I also finish with a good stir by hand to make sure all the ingredients are incorporated evenly.

5. Pour into baking pan and smooth out to the corners. Refrigerate until set, at least 1 hour.

6. Melt chocolate in a double boiler. Drizzle over almond coconut base and spread with a spoon or rubber spatula until evenly coated. Place bars back in refrigerator for approximately 5 minutes, until chocolate is solid but still a little soft (for ease of cutting). Cut into bars and store in a plastic container in the fridge.

Recipe submitted by Sarah, Marietta, GA

Italian Noodle Soup

Ingredients

4 C. broth, vegetable or chicken

12 oz. fettuccine pasta (or another noodle type)

8 oz. spinach, or more if you dare

3 cans diced tomatoes (15 oz. can), not drained

1 onion, chopped

5 cloves of garlic

1/2 Tbsp. dried basil

1/2 Tbsp. dried oregano

1 tsp. red pepper flakes, optional but give a nice kick

pepper to taste, I used about 2 tsp.

Serve with toasted French bread

You can also top with cheese (everything is better with cheese)

Directions

1. Put your broth in a large soup bot, heat until bubbling.

2. Add in all the other ingredients (yes it's that simple) and cook until noodles are al dente (still have a little bite to them). Don't stir too much and you will probably want to break your noodles in half for them to fit into the pot.

3. Serve hot with french bread. I sliced mine, topped with a little cheese and broiled them in the oven for a few minutes.

 

Source: http://www.yourcupofcake.com/2013/11/italian-noodle-soup.html

Peanut Butter chocolate chip banana bread

Ingredients:

• all purpose flour – 2 cups
• baking soda – 1 tsp
• salt – 1/2 tsp
• bananas – 3 medium, overripe, mashed
• peanut butter – 3/4 cup, creamy
• sugar – 1/4 cup
• brown sugar – 1/4 cup
• honey – 1/4 cup
• buttermilk – 1/3 cup
• vegetable oil – 1/4 cup
• eggs – 2 large
• vanilla extract – 1 tbsp
• chocolate chips – 1 cup

Instructions:

• Preheat oven to 350 F (175 C) and grease a standard sized loaf pan. Line the bottom with baking paper, then grease the paper.

• In a large bowl whisk together the flour, baking soda and salt, then set aside.

• In a separate bowl, use an electric mixer to mix together the bananas, peanut butter, sugars, honey, milk, vegetable oil, eggs and vanilla.

• Quickly pour the wet ingredients into the flour and gently stir together with a rubber spatula until just mixed together, then fold in the chocolate chips.

• Pour the batter into the prepared loaf pan and bake for about 1 hour, or until a toothpick test comes back clean. After about 40 minutes, check the bread often to make sure the top isn’t browning too much – if it is just place a foil tent over the top.

• Allow the bread to cool slightly (about 15 minutes) before turning it out and cooling completely on a wire rack.

Source unknown

Quinoa White Chicken Chili

ingredients

• 1 tablespoon oil
• 1 onion, diced
• 2 jalapeno peppers, diced
• 3 cloves garlic, chopped
• 1 teaspoon cumin, toasted and ground
• 3 cups chicken broth or stock
• 1 cup salsa verde
• 1 pound boneless and skinless chicken breasts or thighs
• 1 (15 ounce) can white beans
• 1/2 cup quinoa, rinsed
• 1/2 teaspoon oregano
• 1 tablespoon lime juice (~1/2 lime)
• 2 tablespoon cilantro, chopped
• salt and pepper to taste

Source: http://www.closetcooking.com/2014/01/quinoa-white-chicken-chili.html