Feedback is in from friends, family and those of y’all around the Internets . . . . this hearty, healthy Banana Quinoa, Oats ‘n More Breakfast Bake is a winner! Other nutritious ingredients I’ve snuck inside this make-ahead breakfast meal — hemp seeds, chia seeds and cacoa nibs!
Tag Archives: quinoa
Apple Walnut Quinoa Crunch + More Healthy Candy Recipes
Ready for a curiously crunchy treat? My recipe for Apple, Walnut & Quinoa Crunch will satisfy sweet crispy cravings while filling you up longer thanks to an unexpected punch of protein from the quinoa and black walnuts– it’s a balanced candy for your “healthy tooth”!
I like to eat it straight off the baking sheet or break up into shards of sweetness to top my Greek yogurt.
I almost hesitate to even call this easy-to-make recipe “candy,” although it is a take on old-fashioned “nut brittle.” However, the typical peanut brittle or nut brittle uses a boatload of butter, table sugar and corn syrup – gasp! Instead, my healthy candy recipe is packed with wholesome ingredients like 100 percent juice apple cider, ancient grains, dried fruit and nuts, and just a touch of coconut sugar.
I also choose to use Black Walnuts instead of standard english walnuts. Why? The black walnut has the most protien of any tree nut and imparts a more intense, earthy, nutty flavor to recipes. I discovered this news I can definitely use at the Produce Marketing Associations recent Fresh Summit in Orlando when, I auspiciouslly bumped into Hammon Black Walnuts on my way out the door to fly home.
As far as sugars go, coconut sugar (derived from Palm) is a much healthier sweetener in moderation as it doesn’t spike blood sugar as dramatically as traditional sugars. Also, if a concern for you are a loved one, this recipe is gluten-free and dairy-free.
I originally made this recipe for Litehouse Foods and used the Honey Crisp Apple Cider, you can find it in the produce section this time of year. This Cold Pressed, 100 percent pure apple juice has a unique tart taste that is wonderfully balanced with sweet. It’s perfect poured straight from the container, served hot or cold, and also makes a great ingredient in recipes where you would prefer natural sweetness.
Some things to note when making this recipe — you need to keep an eye on it so it doesn’t burn, your oven temperature may vary affecting the overall cook time. Also, it will be soft when removed from oven — give it plenty of time to set up and harden, stick in the fridge to expidite. If it still doesn’t seem crispy, then you can put it back in the oven for several minutes at a time until done.
Another healthier “candy” I’m pulling from the archives to share with you today is my recipe for Sweet Date Chocolate Candy Bar Bites. These are so yummy and I love how the dates provide extra iron in my diet.
I also like to make a batch of my Hazlenut Fudge Protein Balls to stash in the freezer and thaw out one at a time to quell my dessert cravings. These no-bake energy bits are ideal for a healthy little dessert or as pre and post workout fuel.
In addition to the Honey Crisp Apple Cider from Litehouse Foods, which you can conveniently find in your market’s produce section this time of year, here are some other ingredients used in my Quinoa Crunch.a
”
Do you have a “healthy” candy recipe? What is your go-to when you are craving something sweet? Please share in the comments – XOXO, Jennifer
- 1/3 cup uncooked quinoa I like the "tri-color" from NOW foods
- 1/2 cup chopped black walnuts can use regular walnuts
- 1/2 cup dehydrated baked apple chips, crumbled
- 1/4 cup rolled or instant oats processed in gluten-free facility
- 1/4 teaspoon sea salt
- 2 tablespoons coconut oil
- 1 1/2 cups apple cider
- 2 tablespoons coconut sugar aka palm sugar
- 1 teapsoon ground cinnamon
- 1/4 teaspoon nutmeg
-
Preheat oven to 325 degrees F (160C) and line a rimmed baking sheet with parchment paper (or use a silicone baking liner as I did)
-
Using a fine-mesh sieve, rinse the quinoa well under cold running water and spread out on a paper towel to dry. This will prevent bitterness.
-
Add quinoa, walnuts, oats, crumbled dehydrated apples, and salt to small mixing bowl, stirring to combine.
-
To a small saucepan, 1 ½ cups apple cider and bring to a boil over medium-high heat. Reduce heat and simmer for approximately 20 minutes, until volume has been reduced to ½ cup liquid. Add coconut oil, coconut sugar, cinnamon and nutmeg and simmer for an additional 2 minutes, stirring frequently.
-
Pour apple cider “syrup” over the dry ingredients and stir to thoroughly coat. Arrange on parchment-lined baking sheet and spread into a uniform layer with a metal spoon. Uniformity in thickness will promote even cooking and keep edges from burning.
-
Bake for approximately 30 minutes, rotating the pan around on the oven rack at the halfway point. When removing from oven, color should be deep golden brown in color. Allow to cool completely so that it hardens up before breaking into bite-sized pieces.
-
If you realize, after cooling that still soft in the center, you can return it to the oven for another 5 to 10 minutes, keeping a close eye.
-
Store leftovers in a sealed bag or container at room temperature up to one week, or in the freezer for up to three months.
Maple Pecan Raisin Butternut Squash Quinoa + Pinner’s Conference
It’s happened more than once, I’ve tasted a quinoa salad and gone “meh” even though I know good for me. We are at the crescendo of the quinoa craze, so you too probably are aware that this ancient grain (which is actually a seed) boosts your diet with nutrients like B-vitamins, magnesium, phosphorus, potassium, calcium, vitamin E, and fiber. Additionally, quinoa is also one of only a few plant foods considered a complete protein, containing all nine essential amino acids — oh how I love me some protein!
To add some flavor excitement to a quinoa recipe, I decided to mix up a dish that magnifies some of my favorite flavors that some consider “fall season” but I embrace year ’round – maple syrup and butternut squash! And hey, even though it was 105 degrees yesterday . . . we are getting closer to Autumn one day at a time! I’ve used two of my favorite products from NOW Foods, Organic Tri-color Quinoa and Organic Extra Virgin Olive Oil.
Anyway,my recipe for Maple Pecan Raisin Butternut Squash Quinoa is just bursting with flavor and wholesome goodness. Not only is this recipe pretty to look at, it’s a beautiful addition to a meal-prepping lineup — especially important now that it’s Back-To-School season. You can make a big batch and eat it warm or cold — it also holds up well to being packed in a lunchbox. Of course, I like to pair mine with a big, juicy steak!
By the way, I am demonstrating this Maple Pecan Raisin Butternut Squash Quinoa coming up on Friday, September 9th at the Texas Pinner’s Conference in the Dallas area (Arlington Convention Center). My class is called “Empowered Meal Prep – Protein for Fitness.”
Learn how to prepare enough protein (I’m grilling Molasses & Pepper Crusted Steaks) to make dinner with leftovers for breakfast and lunch — the other recipes are Iron-Boosting Beef & Date Spinach Salad and Steak & Plantain Breakfast Bowl. Sign up for my class, I’ll also have beef swag and lots of tasty samples! Use the discount code FITFORK at online registration to save 10% on the very reasonable cost that allows you access to 100+ classes on food, fitness, crafts, home décor and more! Or, if you just want General Admission to shop and see the sights (no classes), you can get a free pass ($7 at door) using FREESHOPPING. RESISTER HERE
Are you a make-ahead meal prepper? What is your favorite dish to stock in the fridge or freezer? Have the kids gone back to school yet? Please share in the comments below – XOXO, Jennifer
- 10 ounces diced butternut squash about 2 cups
- 1/3 cup extra-virgin olive oil (divided)
- 1 1/2 cup quinoa, rinsed I used tri-color quinoa from Living Now (Now Foods)
- 1/3 cup balsamic vinegar
- 1/3 cup real maple syrup
- 1 1/2 teaspoon2 dried thyme
- 1/2 teaspoon salt
- 1 cup golden raisins
- 1 cup raw, unsalted pecan pieces
- 1/2 cup chopped green onions, tops & bulbs
-
Preheat oven to 375 F degrees. Toss butternut squash with 1 tablespoon of the olive oil and place in single layer on rimmed baking sheet.
-
Bake squash, stirring once halfway through, for approximately 15 minutes or until tender and turning golden brown. Remove from oven and set aside to cool down.
-
Meanwhile, cook quinoa according to package directions -- it should also take around 15 minutes, so you can do the squash and quinoa simultaneously to save time.
-
When quinoa done, transfer to large bowl, fluff with fork and allow to cool for 5 minutes.
-
While quinoa and squash cooling down, prepare dressing by adding maple syrup, remaining olive oil, balsamic vinegar, thyme and salt to small bowl and whisk until combined.
-
Add cooked quinoa, cooked squash, green onions, raisins, and pecans to large bowl, mix gently to combine.
-
Pour dressing over top and stir to evenly distribute. Serve warm, room temperature or chilled.
Steak and Quinoa Squachos – NachOMG!
You may be thinking, “Ummmm, excuse me . . . but what the heck on God’s green Earth are SQUACHOS”? This quick and easy appetizer is a healthy swap for traditional nachos made with tortilla chips which are typically fried, overly salted and plentiful in carbs (if you’re counting). Made on slices of summer’s finest squash, my Steak & Quinoa Squachos are, in two simple words, “life changing!”
The farmer’s markets (and personal gardens of you green-thumbers) are exploding with green zucchini and yellow summer squash this time of year — and this fun and fit finger food is a tasty way to take advantage of a bumper crop and squeeze a few extra veggies into the day.
Recipes similar to this use panko bread crumbs to create that familiar nacho crunch — but that defeats to purpose of my low-carb, higher protein mission. So, instead, I tossed together almond meal and cooked quinoa with a bit of cheese to create a tasty texture on top of each squash disc.
I used two of my go-to non-GMO, gluten-free and certified organic pantry staples from NowFoods.com — Tri-Colored Quinoa and Raw Almond Flour. This tri-color quinoa a blend of white, red and black seeds and is a great source of protein and iron — I typically serve it as a side dish or salad, but freeze leftovers for speedy recipes like this! Raw Almond Flour (or Almond Meal, as some people call it) is simply finely ground almonds and it makes a great low-carb swap for flour in many recipes. If you can’t find these products in your market, I’ve dropped the Amazon links below.
Now, if you’ve been following along on the blog or social media, you know I’ve been sharing my (numerous time) journey on the Protein Challenge and encouraging others to join. This free 30-day challenge sponsored by BeefLovingTexans.com (who I also originally developed the Squacho recipe for) shows you how to tweak your daily protein intake for optimal heath — to be very succinct, you should be getting about 25 – 30 grams of protein at each of your three meals — and also protein rich snacks throughout the day and possibly at bedtime, depending on your activity level. You can register for the Protein Challenge and get tips, support and recipes HERE.
So, are you making these Squachos this weekend, or what?!
What are your other plans – a race, a vacation, just catching up on the to-do list? Let’s chat in the comments below – XOXO, Jennifer
- baking spray
- 2 lbs summer squash (such as zucchini, crookneck etc.)
- 1/2 cup raw almond flour I like Now Foods "Living Now" brand
- 1 tablespoon dry fajita seasoning
- 1 cup shredded sharp cheddar cheese
- 1/2 cup cooked quinoa I like Now Foods "Living Now" brand
- 2/3 cup prepared Pico de Gallo, drained of any excess juice
- 1/2 cup fresh chopped cilantro leaves
- garnishes salsa, guacamole, sour cream or others as desired
-
Preheat broiler on high. 2. Line two rimmed baking sheets with foil, coat with baking spray.
-
lice squash into ¼” slices. Place squash, with edges touching each other, onto baking sheets.
-
In bowl, toss together almond meal with dry fajita seasoning. Stir in cheese, cooked quinoa and almond meal until combined.
-
Use a tablespoon to pile a big dollop of this cheese mixture on top of each squash slice. If leftover topping in bowl at end of dolloping, sprinkle evenly across tops.
-
Cut leftover steak or fajita meat into bite-sized pieces. Place a piece of two of beef on top of each Squacho.
-
Place oven rack on second to top position. Broil Squachos for 2 to 4 minutes, or until cheese mixture bubbling and turning golden brown on edges Watch carefully to prevent burning.
-
Remove from oven and sprinkle with drained Pico de Gallo. Serve with other desired accompaniments such as guacamole, sour cream or salsa.
Day in the Life of a Watermelon Addict #LivingOnTheWedge
I could have named this post “Watermelon Wednesday,” but the current title seems so much better because variations of the events that unfold below could happen any day of the year. For reals, I’m always #LivingOnTheWedge , y’all!
5:15 am: Wake up, drink coffee, check my Instagram feed and remember that my friends @WatermelonBoard are hosting a fun photo contest on Instagram. Tag your pics of watermelon #100DaysofWatermelon for chances at prizes all summer long.
6:00 am: Trying to get out the door fast, so I eat a protein bar and chug some watermelon juice – it’s just the hydration I need to tackle my 8 mile run on this hot and muggy morning. Also, research suggests that drinking watermelon juice before an intense exercise session can help reduce heart rate and next-day muscle soreness (thank you L-citrulline)!
6:48 am: Mid run full-bottle chug of Nuun Active (watermelon flavor, natch) – packed optimal electrolytes, made with clean ingredients, low in calories and sugar – plus vegan and gluten-free. Save yourself 20% with discount code NUUNAMBASSADORFRIEND
8:41 am: Snack on Organic Raw Sprouted Watermelon Seeds – why our mom’s told us not to swallow them is beyond me, they are packed with amazing nutrients.
9:29 am: Brush teeth with some Watermelon Toothpaste – yeah, it’s for kids, but it’s totally free of yucky stuff . . . . and it tastes like my favorite fruit, so don’t judge.
1
10:43 am: Purchase two of the cutest watermelon tank tops evvvvvahhhh for my trip to Los Angeles in July to share my love for watermelon (and demonstrate watermelon workouts) on behalf of Watermelon.org at IdeaWORLD Fitness Convention & Expo (yes, my job is awesome).
12:32 pm: Lunchtime, how ‘bout a breadless with chicken, bacon, basil and provolone – and watermelon for the bun! I’ll have the recipe on this one posted tomorrow!
2:01 pm: Practice a little #WatermelonYoga ‘cause I’m crazy like that.
4:08 pm: Take an afternoon work break and search watermelon-related hashtags on Instagram — #watermeloncake has 21,838 photos (yet my Chocolate Cherry Watermelon Cake is still the best) and #WatermelonYoga isn’t exactly trending with 12 posts – 11 are me (!!) and 1 is some pregnant lady – hahah!
6:00 pm: Make a batch of my Super Red Watermelon Quinoa Salad that almost got me on a season of Master Chef, but got thumped in the end. My delicious jumble of healthy foods and warrior spirit couldn’t quite compete with the OCD craziness of a lady who cried when her raspberry rolled 1 millimeter out of place.
8:09 pm: Peruse through some past pins on my Living on the Wedge board and wonder if this “skinning a watermelon” really works. Must try tomorrow.
9:17 pm: Make my “to-do” list for tomorrow the old-fashioned way, with paper and pen (hello awesome watermelon pens) — at the top of the list “Buy More Watermelon” !!!
10:27 pm: Drift off to sleep and dream of watermelons growing in a field . . . . that means good fortune is on the way (and no, not a baby!)
Love WATERMELON as much as me?! Check out a bumper crop of my watermelon posts compiled in one place for more recipe ideas, watermelon workouts and helpful watermelon tips.
Tell me something, anything watermelon! Please share in the comments below – XOXO, Jennifer